Grooms Cake – The Delish Recipe

A Grooms Cake is a timeless tradition at weddings, and this classic recipe is sure to impress. Moist and fluffy, with a tender crumb, this cake is a perfect canvas for your creative frosting and decorating skills.

Simple to make and utterly delicious, it’s a must-have at any wedding celebration.

Ready Time

1 hrs 30 mins

Yields

8 servings

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup whole milk, at room temperature

Instructions

Preheat your oven to 350°F (180°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt.

Set aside.

In a large mixing bowl, use an electric mixer to cream the butter until light and fluffy, about 2 minutes. Gradually add the sugar to the bowl and continue beating until light and fluffy, about 3 minutes.

Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

Beat in the vanilla extract. With the mixer on low speed, gradually add the flour mixture to the bowl in three parts, alternating with the milk, beginning and ending with the flour mixture.

Beat just until combined.

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Once the cakes are completely cool, you can proceed with frosting and decorating your Grooms Cake!

Notes

For the cake to turn out light and fluffy, make sure to use room temperature eggs and butter. Don’t overmix the batter, especially when adding the flour mixture and milk, as this can result in a dense cake.

If you’re not using the cakes immediately, you can store them in an airtight container at room temperature for up to 2 days or freeze them for up to 2 months.

Before frosting and decorating, make sure the cakes are completely cool, as this will help the frosting set properly.