When you see a wedding cake carried into the room, it feels ceremonial. Everyone pauses. Cameras come out.

What most people don't realize is that a beautiful two-tier cake can be made at home with the right recipe and a calm, methodical approach.

This version focuses on structure, clean flavor, and clear steps, so you're never guessing what comes next.

Ingredients for both tiers

Measured accuracy, Stable structure, Classic flavor

This recipe makes one 8-inch cake (bottom tier) and one 6-inch cake (top tier), each with two layers.

For the cake layers:

1. Unsalted butter, 450 g, softened

2. Granulated sugar, 450 g

3. Large eggs, 8, room temperature

4. All-purpose flour, 450 g

5. Baking powder, 4½ teaspoons

6. Milk, 360 ml

7. Vanilla extract, 2 teaspoons

For the buttercream:

1. Unsalted butter, 750 g, softened

2. Powdered sugar, 1.5 kg

3. Milk or cream, 6–8 tablespoons

4. Vanilla extract, 2 teaspoons

Actionable tip: weigh ingredients instead of using cups. This keeps both tiers consistent and prevents sinking.

Preparing the pans and oven

Even baking, Clean release, Predictable results

Preparation affects the final shape more than people expect.

1. Preheat the oven to 170°C (340°F).

2. Grease two 8-inch pans and two 6-inch pans, then line the bottoms with parchment.

3. Wrap damp baking strips or cloth around the outside of each pan to reduce doming.

Actionable example: if you only have one pan size, bake in batches and keep batter covered while waiting.

Mixing the cake batter

Controlled texture, Even crumb, Reliable rise

Take your time here. Rushing creates dense layers.

1. Beat butter and sugar together until pale and fluffy, about 3–4 minutes.

2. Add eggs one at a time, mixing well after each.

3. In a separate bowl, combine flour and baking powder.

4. Add dry ingredients to the batter in three parts, alternating with milk.

5. Mix in vanilla extract last.

Actionable step: scrape the bowl often. Unmixed butter at the bottom leads to uneven baking.

Baking and cooling the layers

Flat layers, Moist interior, Easy stacking

1. Divide batter evenly between pans.

2. Bake 6-inch layers for 30–35 minutes, 8-inch layers for 35–40 minutes.

3. A toothpick should come out clean from the center.

4. Let cakes cool in pans for 15 minutes, then turn out onto racks.

Actionable tip: once fully cool, wrap layers tightly and chill for at least 1 hour before decorating.

Making the buttercream

Smooth texture, Strong hold, Easy spreading

1. Beat butter until smooth and pale.

2. Add powdered sugar in batches to avoid a mess.

3. Add milk gradually until spreadable.

4. Mix in vanilla extract.

Actionable example: if the room is warm, chill the buttercream for 10 minutes, then remix to restore structure.

Filling and crumb coating

Level surfaces, Clean edges, Stable tiers

1. Level each cake layer with a cake leveler.

2. Place one layer on a cake board and spread buttercream evenly.

3. Add the second layer and press gently.

4. Apply a thin crumb coat over the entire cake.

5. Chill both tiers for 30 minutes.

Actionable step: use a turntable if possible. It makes smoothing much easier.

Stacking the two tiers

Internal support, Balanced weight, Safe presentation

1. Insert four to five dowels or thick straws into the center of the bottom tier.

2. Trim supports so they're level with the cake surface.

3. Place the chilled top tier on a thin cake board.

4. Set the top tier carefully onto the bottom tier.

Actionable example: mark the outline of the top tier on the bottom cake before inserting supports.

Final frosting and finishing touches

Clean design, Elegant simplicity, Confident finish

1. Apply final buttercream and smooth sides with a scraper.

2. Add minimal decoration such as piped borders or fresh flowers.

3. Chill briefly to set before moving.

Actionable tip: stop decorating once it looks finished. Overworking often ruins clean lines.

A two-tier wedding cake isn't about showing off. It's about control, patience, and respect for each step. When you follow a clear recipe and trust the process, the cake holds together beautifully, both visually and structurally. And when it's finally cut, every slice quietly proves that something made by hand can still feel truly special.