Beach Wedding Cake

I’ll be honest with you—this cake is special. Not just because it’s beautiful (though it absolutely is), but because it feels like the beach.

You know that calm, easy feeling when your feet sink into warm sand, waves roll in slow, and the air smells like salt and sun? That’s exactly what this beach wedding cake brings to the table—literally.

I wanted to make something that didn’t just sit pretty on a stand but actually told a story.

This cake has soft layers of vanilla, creamy coconut filling, and a buttercream finish that fades from sea-blue to soft sand, just like the shore at sunset.

Every shell and pearl is edible. Every starfish is hand-shaped. Even the sand at the base? Yep—it’s made from crushed cookies and sugar.

No fluff here. No fancy bakery terms or complicated techniques. Just straight-up steps you can follow, ingredients you’ll actually find, and results that’ll make people say “wow” before they even taste it.

If you’re planning a beach wedding—or just love anything coastal—you’re going to love making this. Let me walk you through how I made it, step by step. You’ve got this.

Table of Contents

Beach Wedding Cake Recipe

Ingredients

Vanilla Cake (per 10-inch tier):

3½ cups cake flour (sifted)
2½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter (room temperature)
2½ cups granulated sugar
5 large eggs
1 tbsp vanilla extract
1½ cups whole milk (room temperature)

Coconut Cream Filling (per 10-inch tier):

1½ cups heavy cream
¾ cup unsweetened shredded coconut
½ cup powdered sugar
1 tsp coconut extract

Buttercream Frosting (for all tiers):

4 cups unsalted butter (room temperature)
12 cups powdered sugar (sifted)
6 tbsp whole milk (as needed)
2 tbsp vanilla extract
Gel food coloring: sky blue, turquoise

Decorative Elements:

Edible sugar pearls (white, medium and small sizes)
Edible seashells and starfish made from fondant or white chocolate (using molds)
Edible gold dust (for highlighting shells)
Edible sand: crushed graham crackers mixed with light brown sugar
White fondant (for securing the cake base)
Cake boards and dowels for stacking

Instructions

Preheat the oven to 325°F (165°C).
Grease and flour three cake pans for each tier size (10″, 8″, 6″).
In a large bowl, sift together cake flour, baking powder, baking soda, and salt.
Cream the butter and sugar until light and fluffy (about 4–5 minutes).
Add eggs one at a time, beating well after each.
Mix in vanilla.
Alternately add dry ingredients and milk, beginning and ending with dry. Do not overmix.
Divide batter evenly into pans.
Bake until a toothpick comes out clean (35–40 minutes for 10″, adjust down for smaller pans).
Let cakes cool completely before removing.
Whip heavy cream until soft peaks form.
Add powdered sugar and coconut extract.
Fold in shredded coconut. Chill until ready to use.
Beat butter until creamy.
Slowly add powdered sugar and beat until smooth.
Add vanilla and milk a tablespoon at a time to achieve spreadable consistency.
Divide into three bowls: leave one white, tint one pale blue, and the other deeper turquoise.
Level cakes. Place bottom layer on a cake board.
Spread a layer of coconut filling, then stack next layer. Repeat.
Crumb coat with white buttercream and chill for 20 minutes.
Repeat for all tiers.
Apply turquoise buttercream to the bottom third of the cake, pale blue in the middle, and white on top.
Use an offset spatula or bench scraper to blend colors in a wave-like texture around the cake.
Smooth gently while leaving a textured look.
Mix crushed graham crackers with light brown sugar.
Spread a thick layer onto a larger cake board.
Position bottom tier centered on this sand base.
Use silicone molds to make fondant or white chocolate seashells and starfish.
Dust with edible gold powder for realistic shine.
Place large starfish strategically on each tier.
Add assorted shells, nestled along sides and base.
Use small dabs of frosting to adhere sugar pearls like bubbles across the buttercream surface.
Insert dowels into bottom and middle tiers for support.
Stack tiers carefully.
Apply final touch-ups around seams with piped pearls or additional sand texture.
Display the cake on a sturdy, coastal-themed stand.
Add real seashells or a sheer blue cloth around the base to enhance the ocean theme.

What Flavors Are Best For a Beach Wedding Cake?

Choose light, fresh flavors that feel cool and tropical.

Coconut: Feels naturally beachy and pairs well with most fillings.
Lemon: Adds a clean, fresh taste and balances sweetness.
Pineapple: Brings a juicy, sunny flavor that suits outdoor weddings.
Vanilla bean: Classic, soft flavor that goes with any theme.
Passionfruit: A little tart, a little sweet—perfect for hot days.
Mango: Adds color and tropical flair to both cake and filling.

What Kind Of Frosting Holds Up Best In Hot Beach Weather?

Heat can be tough on frosting, so choose one that stays firm longer.

Swiss meringue buttercream: Smooth and more stable than regular buttercream.
Shortening-based buttercream: Doesn’t melt as quickly in heat.
Ganache (white chocolate): Works well as a coating if cooled before applying.
Not: Whipped cream frosting – it melts fast in sun and humidity.

What Colors Work Best For a Beach Wedding Cake?

Stick to natural, soft tones that reflect the ocean and sand.

Seafoam green: Soft and calming.
Turquoise: Feels tropical and lively.
Sandy beige: Mimics beach sand perfectly.
Ivory or white: Keeps the look clean and elegant.
Soft coral or peach: Adds a sunset-inspired accent.
Not: Bright neon colors – they clash with beach vibes.

How Do I Keep a Wedding Cake Cool At a Beach Wedding?

Heat can ruin a cake fast, so cooling is key.

Use an insulated cake box: Keeps the cake cool during travel.
Store in a portable cooler or chiller: Until just before display.
Keep it out of direct sun: Shade is your best friend.
Set it up last: Don’t display early—wait until guests arrive.
Avoid outdoor refrigeration overnight: Condensation can spoil the frosting.

What Edible Decorations Can I Use For a Beach Cake?

Edible decor keeps things safe and beautiful.

White chocolate seashells: Easy to mold and paint with edible dust.
Fondant starfish: Adds detail and color without melting.
Sugar pearls: Mimic bubbles or sea foam.
Edible sand: Made from biscuits, sugar, and coconut.
Piping gel “waves”: Can give a water effect.
Not: Real shells or plastic figures – avoid for hygiene.

Can I Use Real Seashells On a Beach Wedding Cake?

Real shells are not food-safe unless specially treated.

Avoid using real shells directly on the cake: They may carry bacteria or sharp edges.
If using for decor nearby: Place them around the cake base, not on the cake itself.
Better choice: Mold edible shells from fondant or chocolate.

How Far In Advance Can I Make a Beach Wedding Cake?

You can prep in parts to save time, but timing matters.

Bake cake layers 2–3 days in advance: Wrap well and refrigerate or freeze.
Make frosting and fillings 1–2 days ahead: Keep them chilled.
Decorate the cake 1 day before the event: Store in a cool place overnight.
Transport and set up same day: Avoid decorating outdoors.

What Is The Best Cake Base For a Hot Outdoor Wedding?

The base needs to be strong and not melt fast.

Dense vanilla sponge: Holds shape and moisture in heat.
Pound cake: Firm and easy to stack.
Coconut cake: Soft but not too delicate.
Lemon cake: Refreshing and solid enough for layering.
Not: Mousse-filled or chiffon cakes – too soft for outdoors.

How Do I Transport a Wedding Cake To The Beach?

Transporting a cake safely is as important as making it.

Use a non-slip baseboard: Helps keep the cake stable.
Box each tier separately: Stack them at the venue.
Drive slow and flat: Avoid bumpy roads or sudden stops.
Keep car air conditioning on full: Even during short trips.
Bring a repair kit: Icing, spatula, and extra shells just in case.

What Type Of Cake Stand Is Safe For Sand Or Uneven Ground?

A strong base keeps the cake upright and safe.

Wide, flat-bottomed stands: Provide better balance.
Heavy wooden or acrylic boards: Won’t sink into sand.
Avoid thin metal legs or hollow stands: They tip easily.
Place a flat board or mat under the stand: Levels the surface if needed.

Should I Refrigerate a Beach Wedding Cake Before The Ceremony?

Yes—but timing and handling matter.

Refrigerate overnight: Especially with butter-based frosting.
Take it out 1 hour before display: Let it soften just slightly.
Avoid direct sun after removing from fridge: Heat causes sweating.
Transport in a cool box if outdoors: Keeps it steady and chilled.

Can I Add Tropical Fruit Flavors To a Beach-Themed Cake?

Tropical flavors are perfect—but handle fresh fruit carefully.

Yes, use flavors like: Mango, passionfruit, pineapple, coconut, guava.
Keep fillings light and stable: Mix with buttercream or whipped ganache.
Avoid fresh-cut fruit in layers: They release water and spoil fast.
Use: freeze-dried fruit or flavor extracts for better shelf life.