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DIY wedding cake-white almond buttercream with strawberries

Mar 11, 2021 · 121 Comments

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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!

DIY wedding cake on cake stand this image

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.

DIY wedding cake and woman in bridal gown

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 sisterly eye rolls), 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.

Steps to making a DIY wedding cake

Keep in mind, this was 2012. I was new at blogging, but kept getting asked for the cake recipe.  I wanted to share with the world how good this cake was.  But I also wanted to show 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 their pictures 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 re-pins. It blows my mind. Is it because it’s realistic and relatable? Who knows…

Want to giggle? Here is the 3am photo:

Attempt at a DIY wedding cake at 3am

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

DIY wedding cake melting in the heat

Since 2012, a lot of things have improved- like my photography and recipe direction writing, etc. I re-did 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.

Layers of a DIY wedding cake

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.

Fresh rose on tiered cake

So, I put on my big girl pants, or apron if we’re being accurate, and re-made 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!

Almond buttercream cake with strawberries on cake stand

This recipe can be made over the course of a few days because the cake layers can be made ahead of time, so that makes the whole thing a little less daunting!

Slice of cake 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:

  • Banana Snack Cake with Greek Yogurt Frosting Recipe
  • German Apple Cake
  • Coconut Rum Cake
  • Chocolate Caramel Turtle Cake
DIY wedding cake on cake stand

DIY 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.
4.39 from 42 votes
Print Rate
Prep Time: 5 minutes minutes
Cook Time: 1 hour hour 10 minutes minutes
Total Time: 1 hour hour 13 minutes minutes
Servings: 50 servings

Equipment

  • KitchenAid® Artisan Stand Mixer
  • Measuring cups
  • Springform pan

Ingredients

  • 2 packages white cake mix - 18.25 ounce each (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 butter 2 sticks, 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

To make the cake:

  • 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.
    Cake pans lines with parchment paper
  • 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.
    Soft peaks
  • 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.
    Three cake 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.
    Layers of cake with frosting and strawberries
  • 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.

To 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 too 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.
    Frosting the exterior of a DIY wedding cake
  • 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.[br]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!
The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.  

Nutrition

Serving: 1g | Calories: 208kcal | Carbohydrates: 57g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 59mg | Fiber: 1g | Sugar: 16g | Vitamin A: 358IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg

Let’s pin together:DIY rustic wedding cake with roses. Best wedding cake. DIY wedding cake from @sweetphi

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Reader Recreation – DIY wedding cake-white almond buttercream with strawberries
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Comments

  1. Pamela says

    November 26, 2017 at 9:07 pm

    Thank you for this recipe. I live at 5000 ft elevation do I need to adjust the recipe? And it has been raining off and on for couple of days, does humidity affect recipe?

    Reply
    • Sweetphi says

      November 27, 2017 at 12:00 pm

      Thank you for the comment, I’m so sorry to say I have zero experience cooking at elevation, so sorry!

      Reply
      • Pamela Swanner says

        November 27, 2017 at 1:32 pm

        Thank you, I will give it a try and let you know!

        Reply
        • Sweetphi says

          November 29, 2017 at 9:38 am

          Best of luck 🙂

          Reply
  2. Angelica says

    November 10, 2017 at 12:28 pm

    I’m excited to try this! I do have a question, when do I level the cakes? while still warm or once completely cooled down?

    Reply
    • Sweetphi says

      November 10, 2017 at 2:08 pm

      I’d say to do it when they’re cooled down (they don’t have to be totally cooled, but just slightly cooled/ok to touch with your hands 🙂 ) enjoy!

      Reply
  3. Catherine McCollum says

    August 17, 2017 at 11:16 am

    Will this frosting work for cupcakes? Will the frosting tip definition hold up? Thanks!

    Reply
    • Sweetphi says

      August 18, 2017 at 6:28 am

      Yes, I believe it will

      Reply
  4. Helen Johnson says

    July 29, 2017 at 8:49 am

    I made a small version a week before my daughter’s wedding and WOW! Baked it the day before her wedding (June ’17) then frosted the morning of the wedding using fresh sliced strawberries in one layer. I used the frosting on the groom’s cake but added cocoa and Bam! Two perfect cakes for a perfect occasion! My compliments to the original chef?
    Helen Johnson-ALABAMA

    Reply
    • Sweetphi says

      July 30, 2017 at 1:14 pm

      Oh my goodness, thank you so much for your lovely comment! And thank you for sending me pictures, they are absolutely gorgeous!!!!! So glad you liked the recipes!

      Reply
  5. Cheryl says

    July 9, 2017 at 10:19 am

    As a woman of a certain age that has been baking probably longer than you’ve been on the planet, I have to say your recipe sounds delicious, glad I found it on Pinterest. I will be trying it next week for a milestone birthday party. Thank you for sharing it and thank you for not folding under the negative comments from others

    Reply
    • Sweetphi says

      July 9, 2017 at 2:36 pm

      Thank you so much for your lovely comment Cheryl!!! So glad you came across my recipe 🙂

      Reply
  6. Edna says

    June 28, 2017 at 10:13 pm

    I clicked on the link to make the smaller batch and followed the directions on it instead of the 50 servings of the one above. It is baking right now so I’ll have to send you another comment when it’s finally all done. I wanted to do a test drive and bake it for my family and if it’s good I want to go ahead and make the big one for a baby shower but I noticed that all the dry ingredients were sifted in the original smaller batch recipe so my first question being is it not necessary to do it at all in the bigger one? Did you find the texture of the cake to be a lot different by whipping the egg whites to soft peaks in the bigger batch?
    Thank you for sharing this recipe!

    Reply
    • Sweetphi says

      July 9, 2017 at 2:06 pm

      Hi there, hope you love this recipe. I have made this a bunch of times and do not sift it 🙂

      Reply
  7. Chelsie Dubay says

    June 19, 2017 at 6:43 am

    I have been using this recipe for over two years. It’s the best out there, hands-down! I’m so glad you didn’t let the nay-sayers get to you. Keep on cakin’!

    Reply
    • Sweetphi says

      June 19, 2017 at 12:21 pm

      AWWWWWWWWWWW thank you so much for that encouraging comment, so happy you like this cake recipe, I too have come back to it time and time again, it turns out so good every time 🙂

      Reply
  8. AJ says

    May 20, 2017 at 5:18 am

    Are you adding all the ingredients that the cake mix asks for or are they included in your recipe?

    Reply
    • Sweetphi says

      May 21, 2017 at 4:14 pm

      The ingredients in the recipe are in addition to the cake mix.

      Reply
      • AJ says

        May 21, 2017 at 4:42 pm

        Sorry I meant the actual white cake mix calls for additional ingredients. I was assuming we didn’t add those as well. I assumed correct and it turned out great.

        Reply
      • Carol says

        May 31, 2018 at 9:42 am

        Thanks for clearing that up! I wondered as well. I assumed you would use only the ingredients listed in the recipe..

        Reply
  9. Rachael says

    March 22, 2017 at 1:29 pm

    Can you make the frosting ahead of time?

    Reply
    • Sweetphi says

      March 24, 2017 at 7:35 am

      Yes, definitely, just make sure to bring it back to room temperature before frosting the cake

      Reply
  10. Kathy says

    March 3, 2017 at 10:27 am

    Hi Phi, Your cake looks amazing. Can’t wait to try this recipe. I was wondering if you have measurements for this cake for a smaller crowd (about 12 people) I would love t make this cake but don’t have 50 or even 25 people to feed i to 🙂
    Thank you so much.

    Reply
    • Sweetphi says

      March 3, 2017 at 11:27 am

      Hi Kathy, great question, as a matter of fact I do. Here is a link to the recipe: https://sweetphi.com/sour-cream-cake-almond-buttercream-strawberries/
      Hope you enjoy.

      Reply
      • Kathy says

        March 3, 2017 at 11:40 am

        Thank you so much.

        Reply
        • Patti says

          March 16, 2017 at 12:55 am

          In the frosting directions you mentioned for both frostings to mix the butter and cream first. Then add sour cream. I didn’t see what type of cream or how much to use. Thanks!

          Reply
          • Sweetphi says

            March 16, 2017 at 6:54 am

            Hi Patti, sorry if the instructions are a little unclear, I’ll edit them. The step is to ‘cream the butter’ – by beating it you add air and make it fluffier, so no cream ingredient is used, it’s just a process step. Hope that helps.

  11. Alyssa says

    February 14, 2017 at 8:09 am

    This cake is amazing. I made my wedding cake using this recipe in 2014. Everyone loved it!! Don’t worry about the haters on the first picture…my icing kept falling off the sides when i was icing it and it looked horrible..but my friend came over and fixed everything luckily.

    Reply
    • Sweetphi says

      February 15, 2017 at 7:27 am

      Your comment was the sweetest. THANK YOU! You totally brought tears to my eyes. I’m so happy you liked the cake, I’ve made it so many times and it’s just my all time favorite cake 🙂

      Reply
  12. Diana says

    January 31, 2017 at 12:38 pm

    I made this cske, followed recipe exactly but used 2 8 inch pans at 325. Checked cake at 25 min and middle was slightly sunken in and still raw. Then I turned heat up to 350 and checked twice more within 25 min and finally was cooked in middle. It stayed sunken the middle. But it is delicious. Moist, dense and yummy. What did I do wrong? It seems 325 is too low a setting.

    Reply
    • Sweetphi says

      January 31, 2017 at 2:06 pm

      Hi Diana,
      Thank you for your comment. I think you may have misread the directions a little…they say “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.”
      So the cake should only have been checked after 45 minutes, not 25, hope that helps solve the mystery 🙂

      Reply
  13. Lacey says

    October 30, 2016 at 1:07 pm

    This looks amazing!! Do you think it would be good with raspberries and raspberry jam?

    Reply
    • Sweetphi says

      October 30, 2016 at 4:45 pm

      Yes, I think it would be fantastic with raspberries and raspberry jam – I’ve made it like that before.

      Reply
  14. Jessica says

    October 4, 2016 at 7:24 pm

    This is a beautiful cake – and you are a beautiful sister. I bet it meant so much to your sister, clearly, you love her very much! Thanks for sharing this story! ?

    Reply
    • Sweetphi says

      October 5, 2016 at 6:50 pm

      Thank you so much Jessica, I really appreciate it!!

      Reply
  15. andrea rentea says

    October 4, 2016 at 11:38 am

    A most beautiful cake with decorations! Thank you so much for sharing the recipe.

    Reply
    • Sweetphi says

      October 5, 2016 at 6:49 pm

      I’m so glad you like the cake, thank you for the comment!!

      Reply
  16. Shawnna Griffin says

    October 4, 2016 at 11:11 am

    hey girl this cake looks awesome! Yummy!

    Reply
    • Sweetphi says

      October 5, 2016 at 6:48 pm

      Your comments always make my day. Thank you!

      Reply
  17. Pamela @ Brooklyn Farm Girl says

    October 4, 2016 at 11:11 am

    Wow, this is gorgeous! I have no weddings in my future but it’s pretty enough to make “just because!”.

    Reply
    • Sweetphi says

      October 5, 2016 at 6:48 pm

      Thank you so much! I’ve totally halved the recipe and made it for a “just because” occasion 🙂

      Reply
  18. Marina @ A Dancer's Live-It says

    October 4, 2016 at 6:35 am

    Oh my gosh, Phi, this is BEAUTIFUL!!! I want you to make my wedding cake! 😉

    Reply
    • Sweetphi says

      October 5, 2016 at 6:47 pm

      Awwww, you’re so kind! Thank you!

      Reply
  19. Kim says

    September 14, 2016 at 4:29 pm

    Can you make the cake layers ahead of time (1 month) & freeze them, wrapping them well. Then thaw & frost?

    Reply
    • Sweetphi says

      September 17, 2016 at 3:36 pm

      I have never tried that, but I think it would work just fine.

      Reply
  20. Lisa says

    August 26, 2016 at 8:59 pm

    Ready to try it for my birthday Tuesday. I usually buy myself one,but I have to make this!!!

    Reply
    • Sweetphi says

      August 27, 2016 at 10:55 am

      Thank you so much Lisa, I think you’ll love it, it’s truly amazing 🙂

      Reply
  21. Griselda says

    June 27, 2016 at 3:09 pm

    Hi I just ran across your recipe. I have a question does it need to be refrigerated or can it stay out at room temperature? I am making a wedding cake and I was planning on doing it a day before the wedding.

    Reply
    • Sweetphi says

      June 28, 2016 at 8:15 am

      Great question – I did keep mine refrigerated and then day of it was ok sitting out all day 🙂 Hope that helps

      Reply
  22. Crystal says

    January 7, 2016 at 2:27 pm

    when you say “white sugar” in the cake batter recipe are you referring to granulated sugar or powder sugar?

    Reply
    • Sweetphi says

      January 7, 2016 at 4:15 pm

      Yes, I am referring to granulated sugar 🙂 I’ll make a note on the recipe.

      Reply
  23. Gwyn Hayden says

    December 15, 2014 at 12:29 pm

    Today is my 19th wedding anniversary, and I’m going to pick up the ingredients of this yummy cake and make it for us tonight after work, but before we go out to dinner. I hope it’s delicious!! I actually think I’ll cut it in 1/2 also. I’ll send you a picture when I’m all done!

    Reply
    • Sweetphi says

      December 15, 2014 at 5:13 pm

      I would LOVE if you’d send me a picture (or post it on any of the Sweetphi blog social media channels and tag me), I think you’re going to absolutely love it! I have made the recipe in half and it comes out great! And most importantly, HAPPY ANNIVERSARY!!

      Reply
  24. Sarah hardin says

    November 7, 2014 at 7:36 pm

    Could this recipe be made into cupcakes?!

    Reply
    • Sarah hardin says

      November 8, 2014 at 9:29 am

      Baking time wise I mean…

      Reply
      • Sweetphi says

        November 8, 2014 at 2:14 pm

        Bake time wise I would do like a normal cupcake 20-30 minutes and checking after 20 minutes to check the doneness!

        Reply
      • Tywna Nelson says

        July 12, 2016 at 2:02 pm

        Hi is a springform pan the only one you’ve tried with this recipe?

        Reply
        • Sweetphi says

          July 13, 2016 at 8:15 am

          I also tried a round pan (not springform) but I like springform the best 🙂

          Reply
    • Sweetphi says

      November 8, 2014 at 2:12 pm

      Oh that’s a great question! Yes, I definitely think these could be made into cupcakes…although I’d definitely half, if not quarter the recipe … unless you’re looking to get over 50 cupcakes lol.

      Reply
  25. FavoredLadyTJ says

    November 3, 2014 at 5:42 pm

    Thank you for replying so quickly and clarifying that for me! I will cream the butter first. The cakes are out of the oven! I made one mistake… 🙁 I only added 4 Teaspoons of oil instead of 4 Tablespoons. Will that affect the taste or moisture much?

    Reply
    • Sweetphi says

      November 3, 2014 at 8:38 pm

      It might affect it a bit, but I’m sure it will still taste great because there is sour cream in there and that helps keep it moist!

      Reply
      • FavoredLadyTJ says

        November 3, 2014 at 9:32 pm

        It came out great! Is there some way I can share a picture with you?

        Reply
        • Sweetphi says

          November 3, 2014 at 9:45 pm

          OMG YES I would LOVE a picture! You could email me the picture at sweetphiblog@gmail.com or tag me on social media #sweetphiblog. Thank you so much again for coming back and letting me know how it turned out 🙂

          Reply
  26. FavoredLadyTJ says

    November 3, 2014 at 4:46 pm

    Hi Sweetphi! I’ve just put the cake in the oven! The batter is delicious and the cake smells great baking! I have a question about the icing instructions. #5 says to add the butter and “cream”….I didn’t notice that cream was a part of the icing. Can you explain this step a little further, please? Thanks so much! Can’t wait to have a slice! Today is my 20th wedding anniversary!

    Reply
    • Sweetphi says

      November 3, 2014 at 5:18 pm

      Hi there, I can’t wait to hear how it turns out for you, I’m sure you’re going to LOVE it! Ok, so what that step means is that you need to “cream the butter”, that is a term for when you beat the butter with a hand mixer or a stand mixer until it is a creamy and smooth color, then you’ll scrape down the sides of the bowls and add the other buttercream ingredients. Happy anniversary!

      Reply
  27. April says

    April 26, 2014 at 12:41 am

    This cake looks like it taste amazing! Will try, thanks for sharing!

    Reply
    • Sweetphi says

      April 26, 2014 at 8:40 pm

      Thanks for the comment!! It totally tastes delicious, I was just thinking of making it again because I’ve been craving it!

      Reply
  28. DisneyMamaLin says

    April 10, 2014 at 8:16 pm

    This sounds delicious! Do you think it can be made in standard rectangular pans?

    Reply
    • Sweetphi says

      April 10, 2014 at 8:43 pm

      Thanks for the comment! I think this could definitely be made in standard rectangular pans and then layered, you’d just want to make sure that the pans you’re using are the same size so that they layer evenly – otherwise you could cut the cake into the shape you wanted. Either way-whatever shape you use, this cake is phenomenal!

      Reply
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    […] and comment for me to see. The recipe they posted on was for an old recipe on my site for a diy wedding cake. The funny story about that post is that it is actually one of my most popular recipes on my site. […]

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How cute is this old photo of Ben?! 🍁 In this How cute is this old photo of Ben?! 🍁
In this weeks love list you'll find the drink I'm obsessed with, my favorite seasoned beans, 30 of the best fall movies, a cozy pair of pajamas and SO much more! 🍂
Read the Love List on the blog! ❤️
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Calling all sandwich lovers! This ham & Swiss sa Calling all sandwich lovers! 
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To make the maple mustard mayo, you’ll need:
2 tablespoons mayonnaise
1 tablespoon whole seed grain mustard
1/2 teaspoon real maple syrup
What is your go-to sandwich?!
Get the full recipe by tapping the link in our bio, @sweetphiblog ❤️
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For dinner tonight try this cozy one-pan creamy gn For dinner tonight try this cozy one-pan creamy gnocchi with chicken and leeks from @skinnytaste new cookbook #skinnytastesimple - only 7 ingredients!!
Grab the recipe on the blog or in the cookbook
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These pumpkin spice latte chocolate chip cookies a These pumpkin spice latte chocolate chip cookies are THE COOKIE that you need to make this fall! 😍
They taste like a pumpkin spice latte, in cookie form and are soooo good 🎃
COOKIE TIP 🍪 Use a cookie scoop when measuring out the cookie batter – it helps make consistently sized cookies!
Grab this cookie recipe on the blog!
https://sweetphi.com/pumpkin-spice-latte-chocolate-chip-cookies/
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This 5 ingredient cinnamon coffee recipe is so easy and really helps take your coffee up to the next level with a delicious cinnamon brown sugar creamer, so you can enjoy it in hot or iced coffee! ☕️
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