Small Wedding Cake

Some moments don’t need a big crowd to feel special. When I baked this small wedding cake for a friend’s backyard ceremony, I realized how powerful simple things can be.

Just a couple of people, a quiet celebration, and this elegant little cake sitting beautifully on the table—it was honestly perfect.

This cake isn’t huge, and that’s what makes it feel more personal. It’s soft, moist, and just the right size for an intimate wedding or elopement.

And the look? Classic. Smooth white frosting, fresh white flowers, and clean lines that make it feel delicate and thoughtful, not overdone.

I’ve put a lot of care into this recipe because I know how important small details are on a big day. I’ve broken down everything clearly, so even if you’re not a baking expert, you’ll feel confident making it.

No fluff. No weird techniques. Just real ingredients and easy steps that lead to a beautiful cake you’ll be proud to serve—or even cut as your first slice as a married couple.

Let’s get into it. I’ll guide you through exactly how I make this cake from scratch—just the way I did for that sweet little wedding under the trees.

Table of Contents

Small Wedding Cake (Two-Tier Vanilla Cake With Smooth Buttercream And Fresh Florals)

Ingredients

For the Vanilla Cake (Bottom 8-inch Tier – 3 Layers):

2 ½ cups all-purpose flour (sifted)
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter (room temperature)
1 ¾ cups granulated sugar
4 large eggs (room temperature)
1 tbsp vanilla extract
1 cup whole milk (room temperature)
¼ cup sour cream

For the Vanilla Cake (Top 6-inch Tier – 3 Layers):

1 ½ cups all-purpose flour (sifted)
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter (room temperature)
1 cup granulated sugar
2 large eggs (room temperature)
2 tsp vanilla extract
½ cup whole milk (room temperature)
2 tbsp sour cream

For the Smooth Vanilla Buttercream (For Both Tiers):

2 cups unsalted butter (room temperature)
8 cups powdered sugar (sifted)
6 tbsp heavy cream or milk
2 tsp vanilla extract
A tiny pinch of salt

Decoration:

Fresh white roses and white peonies (pesticide-free, food-safe, thoroughly washed and dried)
Fresh green leaves (from rose stems or lemon leaves)
Small plastic floral picks or parchment to separate stems from the cake
Cake board (one for each tier)
Wooden dowels or boba straws (for support)

Instructions

Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans and three 6-inch cake pans with parchment paper.
For the bottom tier, whisk together flour, baking powder, and salt in a large bowl.
Cream butter and sugar together until light and fluffy (3–5 mins).
Add eggs one at a time, beating well after each. Mix in vanilla and sour cream.
Alternate adding flour mixture and milk, beginning and ending with flour.
Divide evenly into the 8-inch pans and bake for 30–35 minutes, or until a toothpick comes out clean. Cool in pans 10 minutes, then turn onto racks.
Repeat the same method for the top 6-inch tier, baking for 25–30 minutes. Cool completely.
Beat the butter until creamy and pale (about 4 minutes).
Gradually add sifted powdered sugar, 1 cup at a time.
Add vanilla, salt, and cream gradually. Beat on medium-high until smooth, fluffy, and spreadable (another 4–5 minutes).
Optional: For ultra-smooth texture, beat with a paddle attachment to remove air bubbles.
Level each cake layer using a serrated knife or cake leveler.
Spread a thin layer of buttercream between each cake layer.
Crumb coat each tier and chill for 30 minutes.
Apply a final smooth layer of buttercream using a bench scraper.
Create the ridged texture using a cake comb around the sides.
Insert 3–4 dowels into the center of the bottom tier and cut them flush with the top of the cake.
Place the 6-inch cake (on a cardboard round) on top of the bottom tier.
Secure with a bit of buttercream between the tiers.
Gently insert food-safe floral picks or wrap stems in floral tape/parchment before placing them.
Arrange three white roses and two peonies around the base of the top tier, facing outward.
Tuck in fresh green leaves between the flowers to mimic the natural, lush look.
Keep the top clean and simple, with no topper.
Store the finished cake in the fridge for up to 2 days. Bring to room temperature before serving.
Add flowers on the day of the event for best freshness.
Use a hot knife to slice cleanly.

How Do I Keep A Small Wedding Cake Moist?

A moist cake is always better — here’s how to keep it soft and fresh.

Wrap layers after baking: Cool the layers and wrap them in plastic wrap quickly.
Use sugar syrup: Lightly brush each layer with simple syrup before frosting.
Don’t overbake: Check the cake early to avoid drying it out.
Store in the fridge correctly: Keep it in an airtight box to avoid drying.
Add frosting or fondant quickly: This helps seal in the moisture.

How Do You Decorate A Small Wedding Cake Simply?

You don’t need fancy tools or a big budget to make a small wedding cake look beautiful. Here are simple decoration tips anyone can do:

Use smooth buttercream finish: Gives a clean and elegant look without needing fondant.
Stick to soft, neutral colors: White, cream, light blush, or pastel tones always work well.
Add fresh flowers: Pick safe, food-friendly flowers for a natural and romantic feel.
Keep the design minimal: A few flowers or leaves can do more than heavy decorations.
Use textured icing: Horizontal lines, waves, or ridges with a spatula add interest.
Add ribbon at the base: A satin ribbon wrapped around each tier adds a neat touch.
Place on a beautiful stand: A wooden or ceramic cake stand completes the look.
Avoid overcrowding: Leave space between elements so each detail stands out.

Can You Have A Two-Tier Wedding Cake For A Small Wedding?

Yes, a two-tier cake is perfect for small weddings and looks just as special as a larger one. Here’s why it works so well:

Perfect balance of beauty and size: It still looks grand but won’t be too much for a small guest list.
Serves 20 to 30 people easily: Ideal for intimate gatherings.
More room for flavor variety: You can use different flavors in each tier.
Looks elegant in photos: Even a small two-tier cake photographs beautifully.
Easier to transport and store: Lighter than three or four-tier cakes.
Less waste, more freshness: Just the right amount of cake, with minimal leftovers.

What Flowers Can I Use On A Small Wedding Cake?

Fresh flowers make a small wedding cake look charming and graceful. Use only edible-safe or non-toxic flowers that are clean and pesticide-free.

Roses: Classic choice that matches almost any wedding theme.
Peonies: Full, fluffy, and elegant—great for romantic designs.
Ranunculus: Small, layered petals add texture and charm.
Carnations: Affordable and available in many colors.
Lisianthus: Soft and delicate, perfect for soft designs.
Herbs like rosemary or thyme: Add a green, natural touch.
Baby’s breath (sparingly): Use only a little for soft filler, and wrap the stems.

Do I Need A Wedding Cake Topper For A Small Cake?

You can use a topper, but it’s not a must. It depends on your style and how simple or decorated your cake already is.

Optional, not required: A topper is not necessary if your cake already looks complete with flowers or texture.
Small toppers work better: If you choose to add one, keep it simple and light.
Monograms or initials: Elegant and classy without taking much space.
Mini floral cluster: A small bunch of matching flowers can act as a natural topper.
Tiny figurines or symbols: Like hearts, rings, or lovebirds in a small size.
Don’t overcrowd the top: Leave some clean space if your cake is already decorated from the sides.

How Far In Advance Can I Bake A Small Wedding Cake?

Planning ahead saves stress, but timing is everything. Here’s how far in advance you can safely bake your small wedding cake:

Bake the cake layers 2–3 days ahead: Keep them tightly wrapped and store in the fridge.
Freeze the cake up to 2 weeks before: Wrap in plastic wrap and foil, then thaw a day before decorating.
Make buttercream 1–2 days before: Store it in an airtight container in the fridge and re-whip before use.
Assemble and decorate 1 day before the wedding: Keeps everything fresh and avoids last-minute stress.
Add flowers on the day of the event: So they stay fresh and safe.

What Type Of Frosting Is Best For A Simple Wedding Cake?

Choosing the right frosting can help your cake look neat and taste amazing.

For smooth and light flavor: Use Swiss meringue buttercream – it’s creamy and not too sweet.
For strong hold and warm weather: Try Italian meringue buttercream – great for outdoor weddings.
For classic and sweet taste: Go with American buttercream – it’s easy and works with any flavor.
For a slightly tangy taste: Use cream cheese frosting – pairs well with fruity or carrot cakes.
For clean and sleek designs: Choose fondant – great for decoration, but needs a layer of buttercream underneath.

Can I Use Fresh Flowers On A Wedding Cake?

Yes, fresh flowers look beautiful – just make sure they are safe for cakes.

Choose edible or non-toxic flowers: Flowers like roses, marigolds, violets, and pansies are safe.
Wash flowers gently: Rinse carefully to remove any dust or bugs.
Use flower picks or wrap stems: Wrap the ends with floral tape or use a pick to avoid contact with the cake.
Add flowers close to serving time: To keep them fresh and avoid wilting.
Avoid flowers with strong smells: These can affect the taste of the cake.

Should I Use Buttercream Or Fondant For A Small Wedding Cake?

Both are great — it depends on the look and feel you want.

For soft, creamy texture: Choose buttercream – tastes great and looks natural.
For smooth, polished finish: Go with fondant – perfect for clean designs and detailed decorations.
For warm weather: Fondant stays firm longer; buttercream may soften.
For faster prep: Buttercream is quicker and easier to apply.
For guests who love taste: Buttercream is usually preferred for its flavor.

Do I Need A Cake Stand For A Small Wedding Cake?

A cake stand isn’t a must — but it can help with presentation and stability.

For a stylish look: A stand lifts the cake and makes it the center of attention.
For better photos: Cakes on stands photograph better from all angles.
For easy serving: Stands make it easier to cut and serve the cake.
Use a strong base: If not using a stand, choose a firm, decorated cake board.
Avoid wobbly surfaces: Make sure the cake is placed on a steady table.

Can I Freeze A Small Wedding Cake Before The Wedding?

Yes, you can freeze a small wedding cake to save time — just follow these simple steps.

Wrap tightly: Use plastic wrap to cover each layer well, then wrap again with foil.
Store in a box: Put the cake in a sturdy box to protect it in the freezer.
Freeze without decorations: Freeze the cake plain – add frosting or flowers after thawing.
Thaw properly: Move it to the fridge one day before the wedding, then bring to room temperature.
Don’t freeze fresh cream: Only freeze cakes made with butter-based frostings.