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Three tier sponge wedding cake

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2.115 stars based on 241 ratings

Weddings can be expensive business so why not challenge yourself to bake and decorate your own beautiful personalised showstopper. The beauty of this cake is that the sponges can be baked and frozen up to 3 months in advance, simple allow 24 hours to defrost and before adding the marzipan and icing.

Key Information

  • Prep:
  • Bake:
  • Serves:120
  • Skill level:medium

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Ingredients

For the 12cm square/15cm (6") round sponge cake

  • 200g 7⅛ oz Butter (unsalted) softened
  • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 4 4 Egg(s) (free range)
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 200g 7⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 350g 12½ oz Marzipan
  • 350g 12½ oz White sugar paste icing

For the 20cm square/23cm (9") round sponge cake

  • 300g 10⅝ oz Butter (unsalted) softened
  • 300g 10⅝ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 6 6 Egg(s) (free range)
  • 1½tsp 1½tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 300g 10⅝ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 800g 28¼ oz Marzipan
  • 800g 28¼ oz White sugar paste icing

For the 25cm square/28cm (11") round sponge cake

  • 400g 14⅛ oz Butter (unsalted) softened
  • 400g 14⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 8 8 Egg(s) (free range)
  • 400g 14⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 2tsp 2tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 1kg 2¼ lb Marzipan
  • 1kg 2¼ lb White sugar paste icing

For the cake filling

  • 750g 26½ oz Strawberry jam
  • 250g 8⅞ oz Apricot jam

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C Fan, gas mark 4) and grease and line your tins. If you are filling your cakes, you can bake in sandwich tins or slice after baking.

  2. Classic mode Step 2

    To make the sponge cakes: Place the butter in a large mixing bowl and add the sugar. Beat together, preferably with an electric whisk until the mixture is wonderfully light and fluffy. This can take up to 5-7 minutes, so this stage should not be rushed.

    Ingredients for this step

  3. Classic mode Step 3

    Beat in the vanilla extract and eggs one at a time, with a spoonful of the flour with each one to prevent the mixture from curdling. Fold in the remaining flour with a metal spoon until you have a soft, smooth cake batter. Fill the tins with the correct sponge mix for that sized tin.

    Ingredients for this step

  4. Classic mode Step 4

    Place in the oven and bake the 6″ cake for 25 minutes, the 9″ cake for 30 minutes and the 11″ cake for 40 minutes.

    When cakes are cooked they should be pale golden in colour. When baked, remove from the oven and leave to cool in the tin and then transfer to a wire cooling rack. Wrap in cling film to keep for up to a day in a cool dry place. If you want to make the cakes in advance – wrap and freeze.

  5. Classic mode Step 5

    Once the cakes are cool, slice and fill with strawberry jam.

    Ingredients for this step

    • 750g 26½ oz Strawberry jam
  6. Classic mode Step 6

    To ice the cakes, pipe a little royal icing in the middle of the cake board to help secure the cakes. Lightly dust the work surface and rolling pin with sifted icing sugar. Roll the marzipan, turning the icing 90 degrees after every roll to get an even thickness. Roll to a thickness of a £1 coin.

    Ingredients for this step

    • 1kg 2¼ lb Marzipan
  7. Classic mode Step 7

    Lightly brush the outside of the sponge cakes with boiled apricot jam to help the marzipan stick.

    Ingredients for this step

    • 250g 8⅞ oz Apricot jam
  8. Classic mode Step 8

    Using the rolling pin, lift the marzipan and ease it over the cake.  Use your hands to smooth the marzipan into place, making sure there are no air pockets. Trim away the excess marzipan from the base of the cake using a small knife.

  9. Classic mode Step 9

    Repeat steps 4 and 5 with the sugar paste icing. Lightly dust your hands with icing sugar and gently run over the cake with your hands to even out any lumps or bumps.

    Ingredients for this step

    • 1kg 2¼ lb White sugar paste icing
  10. Classic mode Step 10

    To build the tiers, cut a template the same size as the second layer and sit in the position of the second tier. Mark each corner with a needle. Push a plastic dowel into the cake and mark with a pencil where it comes out of the cake. Lift out of the dowels and trim the dowels about 1-2mm above the mark then stick them back into the cake.

  11. Classic mode Step 11

    Pipe some royal icing onto the centre of the bottom tier to secure the second tier. Carefully place the second tier onto the bottom one. Mix some icing and pipe a thin line along the bottom edge of each tier. While wet, run a finger over the line to smooth the icing and fill any gap between the two cake layers. A ribbon can also be added here to hide any unevenness that may appear. Repeat the process for the top tier.

  12. Classic mode Step 12

    Decorate the cake with ribbon, lace or sugar paste flowers to match the wedding theme and colours. Alternatively you could pipe royal icing patterns on to your cake. Cake decoration videos can be found in our ‘how to’ section of our website.