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DIY wedding cake-white almond buttercream with strawberries

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Let’s roll up our sleeves and get to baking to make this DIY wedding cake-white almond buttercream with strawberries. It’s a super delicious white cake with almond buttercream frosting and layers upon layer with fresh strawberries. It can easily be decorated to make it a DIY rustic wedding cake (I’ll show you how I used fresh flowers to decorate the cake), or this cake can be made for any special occasion, because it is so good and all your guests will love it!

How to make the best rustic DIY wedding cake-white almond buttercream with strawberries

Let me tell you guys a little story.

My gorgeous older sister got married in 2012. It was in early June, and it was one of the hottest days on record. In fact, I’m pretty sure it broke heat records that day.

She had been really busy with work leading up to her big day, and had planned on a morning wedding at beautiful location. She hadn’t planned anything other than that. It would all be from 10am-11am.

The most delicious rustic DIY wedding cake-white almond buttercream with strawberries

The week of the wedding came, and family and friends were all asking “well, where’s the reception?”

She didn’t have anything planned, but she had a backyard and said “let’s just do a potluck reception in my yard, anyone who wants to come is welcome, and please bring a dish to share.”

I was her maid of honor – and her sister – so I helped bring chairs and tables that we borrowed from friends and family. It was going to be low key and special (it was).

The night before her wedding, at the rehearsal dinner, she turned to me and said “do you think you could make a cake for the reception?”

It was around midnight by the time I got home, and so I set to out baking her a cake. I had never made a layer cake. I had never made a tiered cake. I had never made frosting.

She also had asked for ‘wisps’ with the frosting (insert eye roll), but I thought I’d give it a try!

So I spent until wee hours of the night making her a cake. It was seriously so incredibly delicious. People raved about it, it was gobbled up, and I was proud to have helped.

It was special.

How to make a DIY wedding cake-white almond buttercream with strawberries

Keep in mind, this was 2012. I was new at blogging, I had been asked for the recipe and just wanted to share with the world how good this cake was, and how I was able to make a diy wedding cake for her, so I shared a post on my newbie blog.

People have made the cake and to this day write me emails telling me how delicious it is and how it made their event special. Other people have shared the picture on pinterest.

Of course, of all my posts, the one with the horrible 3am photo of a cake, or the picture of the cake at the potluck (remember how I told you it was record-breaking-hot that year?) where the frosting is slightly melting is the one that gets shared. Those pictures have tens of thousands of repins. It blows my mind. Is it because it’s realistic and relatable? Who knows…

Want to giggle? Here is the 3am photoHow to make a DIY wedding cake-white almond buttercream with strawberries

Photo of cake outside in the heat with the frosting melting:

DIY wedding cake-white almond buttercream with strawberriesSince 2012, a lot of things have improved- like my photography and recipe direction writing, etc. I redid the pictures when I got my first ‘real’ camera, I created a new post for the sour cream cake with almond buttercream frosting, and….crickets. I even changed the first sentence of the post to read **UPDATE- I remade this exact same cake with better step by step photos** and linked to the post, and nothing…no one clicked over.

The best recipe for a rustic DIY wedding cake-white almond buttercream with strawberries

However, the 2012 post? It got some pretty strongly worded emotional comments. People felt the need to tell me how horrible the cake looked, that I should be embarrassed, that they would be ashamed, they even use profanities! This is a cake we’re talking about.

Seriously, a cake I made for my older sister, at midnight, for her backyard potluck reception. And that garnered hatred? Mind. Blown.

DIY wedding cake-white almond buttercream with strawberries and fresh flowers

So, I put on my big girl pants, or apron if we’re being accurate and remade the cake, yet again, with even more updated pictures. I was able to re-publish this post as if it were brand spankin’ new, so I hope you enjoy!

The best DIY wedding cake-white almond buttercream with strawberries

The cake is still as delicious as ever, and after having made it multiple multiple times, I can definitely give you some tips and tricks to making a successful diy wedding cake:

  • Use springform or cake pans that are 4 inches apart for the tiers so that you can actually tell there is a tier. I used a 10.25 inch pan for the bottom tier and a 6 inch pan for the top tier. Here is a nice set
  • Make your cake a day ahead of time, then before frosting, freeze your cake layers for 30 minutes (this reduces crumbs).
  • Use a really sharp knife to cut the cakes into layers
  • Make enough frosting. It’s ok to have too much, but having to make more in the middle of the process sucks. I make a big batch of frosting, reserving a little to make a crumb coat, then after the cake is assembled and has the crumb layer on it and is cooling in the fridge, I make the second batch of frosting.
  • If you want your buttercream frosting to be more white – watch this YouTube video on how to make buttercream white, it works
  • Pick a flat cake stand that is big enough. Put a piece of parchment or wax paper on the stand before assembling/frosting your cake, that way you can pull the piece of paper out and have a clean cake stand.

Other recipes you might enjoy:

Yield: 50 servings

DIY wedding cake - Best wedding cake-white almond buttercream with strawberries

DIY wedding cake - Best wedding cake-white almond buttercream with strawberries

Let's roll up our sleeves and get to baking to make this DIY wedding cake-white almond buttercream with strawberries. It's a super delicious white cake with almond buttercream frosting and layers upon layer with fresh strawberries.

Prep Time 3 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 13 minutes

Ingredients

  • 2 (18.25 ounce) packages white cake mix (see note to make your own cake mix – I like using mixes because it makes it so that there are fewer ingredients)
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 8 egg whites
  • 2 cups sour cream
  • 2 2/3 cups water
  • 4 tablespoons vegetable oil
  • 2 teaspoons almond extract
  • 2 teaspoons vanilla extract
  • 1 lb strawberries, finely chopped
  • Frosting for inside of cake & crumb coat:
  • 1 cup (2 sticks) butter, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 6 cups confectionery sugar (powdered sugar)
  • 1 teaspoon milk
  • 2 tablespoons milk for crumb coat of frosting
  • 2 cups strawberry fruit spread jam
  • Frosting for outside of the cake:
  • 1 1/2 cups (3 sticks) butter, at room temperature
  • 8 cups confectionery sugar (powdered sugar)
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon milk

Instructions

  • Preheat oven to 325 degrees F (165 degrees C). Line the bottom of two springform cake pans (1 pan 10.25 inches, 1 pan 6 inches) with parchment paper and then spray liberally with cooking spray and set aside.
  • In a bowl (make sure it's big enough) stir together the white cake mix, flour, sugar, and salt and set aside.
  • In the bowl of a stand mixer beat egg whites with the whisk attachment until soft peaks form (I beat them on medium-high for 3 minutes). Change the mixer attachment to the paddle attachment and add in the sour cream and beat on medium for 1 minute, then slowly pour in the water, vegetable oil, almond extract and vanilla extract and beat until combined.
  • Slowly add in cup by cup of the dry mixture as the mixer is running. Mix on medium speed until well mixed and no big lumps remain.
  • Divide batter, pouring it into prepared cake pans - batter should come 3/4 way up the pan. Set cake pans on baking sheets, and bake until light golden brown and a toothpick inserted into the center of the cake comes out clean, about 45 minutes for the smaller cake, remove it from oven.
  • Turn oven temperature up to 350 and continue baking the larger cake for another 25 minutes. Use a toothpick to check doneness, toothpick should come out clean. Remove from oven.
  • Allow cakes to completely cool before frosting. Can be made up to three days ahead of time and stored in the fridge before frosting.
  • Put cooled cakes in the freezer for 30 minutes. Then remove from freezer and remove outer cake pan part. Using a large sharp knife, cut each cake into three layers.
  • Make the frosting for the inside of the cake while the cake is cooling.
  • To make the inside of cake frosting: In the bowl of a stand mixer add the butter and cream it on medium speed for 2 minutes until light and fluffy (you're just mixing the butter adding air to it to make it fluffier, this step is called 'creaming the butter'.) Scrape down the sides of the bowl with a spatula and add in the sour cream and beat for 1 minute. Add vanilla and almond extract. With the mixer on low, slowly add in the confectioners sugar. Scrape the sides and bottom of the bowl a few times to make sure everything is mixed in, then add in 1 teaspoon of milk and let the mixer mix for 2 minutes on medium high. Remove half the frosting and leave the other half in the bowl. Add 2 tablespoons of milk to the frosting for the crumb coat. Beat on medium high for 2 minutes, then turn mixer off.
  • Put the frosting that you removed from the bowl into a piping bag (I just make one by putting the frosting into a ziplock bag and cutting a corner off.
  • To assemble the cake: Place a layer of parchment paper onto the cake stand. Lay 1st layer of 10.25 inch cake onto the stand. Pipe a layer of frosting around the outer edge of the cake. Spread a thin layer of strawberry jam inside the layer of frosting, sprinkle a handful of strawberries around the cake. Place second layer of cake onto the strawberries. Pip a layer of frosting around the outer edge of the cake. Spread a thin layer of strawberry jam inside the layer of frosting, sprinkle a handful of strawberries around the cake. Place third layer of 10.25 inch cake onto the cake (I usually invert the top layer of baked cake – so the top is touching the strawberries – that way the top of the first tier will be flat). Now pipe a layer of frosting around where the smaller cake tier will go, then place the first layer of 6 inch cake on top of the 10.25 inch cake. Pipe a layer of frosting around the outer edge of the cake. Spread a thin layer of strawberry jam inside the layer of frosting, sprinkle a handful of strawberries around the cake. Place the second layer of 6 inch cake on top of the strawberries, then pipe a layer of frosting around outer edge of the cake. Spread a thin layer of strawberry jam inside the layer of frosting, sprinkle a handful of strawberries around the cake. Place the last layer of cake on top. Pipe any remaining frosting onto the top of the cake and smooth it out with a spatula.
  • Now take the crumb layer of frosting and frost both tiers of the cake. Put the crumb-coated frosted cake into the fridge for 2 hours to cool down.
  • Make the frosting for the outside of the cake. In the bowl of a stand mixer add the butter and cream on medium speed for 2 minutes until light and fluffy. Add vanilla and almond extract. With the mixer on low, slowly add in the confectioners sugar. Scrape the sides and bottom of the bowl a few times to make sure everything is mixed in, then add in milk and let the mixer mix for 2 minutes on medium high. If the frosting seems to thick, add in additional 1 teaspoon of milk at a time and beat until desired consistency is reached. Using a spatula (I like using a special cake frosting spatula) frost the entire cake until smooth. Carefully remove piece of parchment paper and then enjoy your beautiful creation.
  • I used 2 fresh roses and just removed the leaves and then cut them very short and stuck them into the cake for decorations.

    • Notes

    To make your own cake mix (this equals 1 pouch of cake mix) combine 2 3/4 cups cake flour, 2 cups super fine sugar, 1/2 cup non-fat dried milk or powdered buttermilk, 2 teaspoons baking powder, 1/2 teaspoon baking soda.
    I would highly suggest watching a YouTube video or two on how to frost a cake, it really helped me when wondering how to frost a large cake!

    Nutrition Information:

    Yield:

    50

    Serving Size:

    1
    Amount Per Serving: Calories: 364Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 74mgCarbohydrates: 82gFiber: 1gSugar: 74gProtein: 2g
    Nutrition information isn’t always accurate.
    © Sweetphi
    Cuisine: American / Category: Cakes & Cupcakes
    Let’s pin together:DIY rustic wedding cake with roses. Best wedding cake. DIY wedding cake from @sweetphi

    Related Posts

    Did you make this recipe? Hashtag with us! Be sure to follow/tag @PhiliaKelnhofer and hashtag #sweetphiblog – we love to see what you’re cooking up!”

    Reader Interactions

    Comments

      • Sweetphi says

        Yes, they work great as cupcakes! Cupcakes usually bake for 15-20 minutes.
        Check doneness by inserting a wooden toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. If the toothpick comes out with moist crumbs on it, bake the cupcakes for a few more minutes.
        Let cupcakes cool in the pan for 5-10 minutes, then remove and cool completely on a wire rack.

        Reply

    2. Alice Green says

      Thank you so much for posting your recipe i made it for my co-worker at her bridal shower and everyone loved it I wish I could send you a pic.

      Reply

    3. Cindy Perkinson says

      How far in advance could I make this and freeze the cake layers? Most places suggest that the cake will still be fine up to a month in the freezer. As the mother of the bride, I don’t have extra time the day of or day before. I’d like to bake now, Frost in 3 weeks, before handing off to the caterer.

      Btw, I made a “trial” of this. Not sure how to send you a picture, but it was 3 layers.

      Reply

      • Sweetphi says

        Hi Cindy,
        I don’t have any experience freezing it for long periods of time. I’d say it should be fine for 3 weeks frozen though 🙂
        So glad you made the trial and liked it – isn’t it delicious?!
        You could email me a picture at phi@sweetphi.com
        Thank you
        Phi

        Reply

    4. Trisha says

      I want to make this for Christmas and am in the northeast. I don’t know how plentiful strawberries will be. Any thoughts on what I could substitute? I can probably find whole frozen strawberries but don’t know if that will change the texture enough to make it soggy, etc.

      Thanks

      Trisha

      Reply

      • Sweetphi says

        Hi Trisha, I think this would make such a delicious cake for Christmas!! I have made this cake with strawberry jam and no fresh strawberries, and I’ve also made this cake with mixed berry jam, and then used frozen raspberries. I let the raspberries thaw, and then drained the liquid and patted them dry with a paper towel and used them that way. I’m sure the same thing would work with frozen strawberries (just make sure to thaw them, drain the liquid and pat them dry).
        Happy holidays in advance 🙂
        Phi

        Reply

    5. Patricia Giammarco says

      Okay Sweetphi! I’m hoping you can help me with a question that is a little more complicated (for me anyway!) As I already stated in a previous question, I will be making your wonderful cake for Christmas. Last year my 11-year-old niece and I baked a creative cake – we made our own design – and had such fun we decided to do it every year. This year she wants to make a Christmas house and I actually found one online that we will be using as our model. http://dev.seo-kings.com/bespoke/christmas-cakes/#prettyPhoto%5Bgallery1%5D/10/ My idea is to bake three 12″ by 18″ by 2″ cakes and then cut them in half vertically so that I end up with 6 layers of cake. My only problem is that I have no idea how much batter to make!!! (I’m sure that won’t be my only problem but it is certainly my most immediate!) Any thoughts on how to modify your recipe so that I have the right amount of batter? Same question with the frosting? A friend let me borrow her pans. I am by no means a professional baker and so really need guidance with these things! Thank you so much for your help – and for your fantastic recipes. I am thinking that the consistency of the frosting will be just right for the outside of my cake! (I saw your recipe for your younger sister’s med school cake and so wondered if that was an easier modification, though again, 12″ by 18″ by 2″ isn’t at all a traditional size cake!)

      Trisha

      Reply

      • Sweetphi says

        Hi Trisha,
        Sorry I do not know how to answer your question. Maybe I’d just make the recipe as is, and see how much it makes and then go from there.
        Best of luck with your christmas cake
        Phi

        Reply

    6. Mary Ann Womack says

      I made this cake for my brother’s wedding a year ago and as someone who bakes quite a bit I was pleasantly surprised at how good it was. I decided a few minutes ago to make it for a Christmas get together tomorrow only since it is Christmas Eve and all is closed I am going to use Cherry pie filling as well as adding some sour cherries I have in a jar. I am also going to half it as there’s only going to be about 10 people there. Looking forward to eating it again. It is a keeper!!! Thanks!!

      Reply

      • Sweetphi says

        Thank you so much for your wonderful comment and feedback Mary! So happy you love this recipe. Your modifications sound yummy, I think the cherry pie and sour cherries would be a wonderful filling!

        Reply

    7. Ginger says

      This story made my day and thank you so much for sharing. I always want my cakes to taste good and i struggle on the appearance. It was such a delight and so encouraging to read your story tonight as I’m making an almong cake for my friend’s baby shower tomorrow. I can’t wait to try this recipe!

      Reply

    8. Jessica says

      Hi- I bought a 5 lb box of cake mix. I don’t have kitchen scale. Do you know how many cups of the mix I need for the recipe? Thanks!

      Reply

    9. Janet says

      I am so glad you kept going.. people are way to harsh over little things! I love to bake and decorate. Mine are never, ever perfect but I keep going. I haven’t made your recipe but it looks great and sounds wonderful!!! Keep baking!

      Reply

    10. Jodi says

      I think you did a fantastic job. First post would be more special considering it was the last minute thing for a special occasion. Haters are always going to hate but never let that stop you from doing an original post. The cake looks appealing either way. Thank you for your post.

      Reply

    12. Miranda says

      Hi! I don’t ever leave comments, but I felt the need to tell you how much I have enjoyed this post! At first I only saw a half eaten cake that said “DIY wedding cake” but after reading, I realized much more. I realized something most people forget, how one picture can tell an amazing story. I thought of how much love you must have for your sister, and how their wedding must have been real special. I have never been big on planning, and when I try, it makes me crazy, and I feel rushed. I feel like some of the best moments come from unplanned events. Anyways, I just wanted to say I love how real this was, and we need more real posts like yours. I loved every word!

      Reply

      • Sweetphi says

        Thank you so much for leaving this wonderful comment. It brought tears to my eyes, at the memories and at how much I relate to what you said. Thank you so much for your beautiful words and really “getting” what this post was about!!

        Reply

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