Silver Wedding Cake Recipe
Ingredients
For this elegant and stunning silver wedding cake, you will need:
- 4 and a quarter cups of all-purpose flour
- 4 and a half teaspoons of baking powder
- 1 and a half teaspoons of salt
- 2 and a quarter cups of granulated sugar
- 2 sticks of unsalted butter
- 1 cup of whole milk
- 4 large eggs
- 2 teaspoons of pure vanilla extract
- 1 and a half tablespoons of pure almond extract
For the icing, you will need:
- 2 and a quarter cups of confectioners’ sugar
- 12 tablespoons of unsalted butter
- 2 tablespoons of whole milk
- 1 teaspoon of pure vanilla extract
- 1 teaspoon of pure almond extract
- A pinch of salt
- Silver luster dust (optional)
Instructions
To begin, preheat your oven to 350°F and grease two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time until fully incorporated. Add the vanilla and almond extracts and mix until combined.
Alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly between the two cake pans and bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
To make the icing, cream together the butter and confectioners’ sugar until light and fluffy. Add the milk, vanilla and almond extracts, and salt and mix until combined. Beat until light and fluffy.
To assemble the cake, place one of the cooled cakes on a serving plate. Spread a layer of icing over the cake. Place the other cake on top. Spread the remaining icing over the top and sides of the cake.
Sprinkle with silver luster dust, if desired. Slice and serve.
Nutrition
This silver wedding cake recipe makes 12 servings. Each serving contains approximately 536 calories, 24.4 grams of fat, 66.1 grams of carbohydrates, and 7.4 grams of protein.
This is a high calorie, high fat dessert, so it should be enjoyed in moderation. If you are looking for a healthier alternative, try substituting the butter for a plant-based butter and the whole milk for almond or coconut milk.
This cake can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
This silver wedding cake is the perfect dessert for your special day. It’s sure to impress your guests with its stunning presentation and unforgettable taste.
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