50+ Delicious Fall Wedding Cake Recipes for Your Big Day

Fall is a magical time of year for weddings, with its crisp air, golden leaves, and cozy atmosphere.

The season lends itself perfectly to creative, flavorful, and visually stunning wedding cakes that celebrate the warmth and richness of autumn.

From pumpkin spice to caramel apple, and from rustic designs to elegant, tiered masterpieces, fall wedding cakes offer an abundance of delicious options.

In this article, we’ve compiled over 50 fall wedding cake recipes that are sure to inspire couples planning their perfect fall celebration.

Whether you’re a fan of traditional flavors or looking for something more unique, there’s a cake here for every wedding theme and taste preference.

50+ Delicious Fall Wedding Cake Recipes for Your Big Day

Your wedding cake is not just a dessert—it’s a statement piece that reflects the season, the style of your wedding, and your personal tastes.

With over 50 fall wedding cake recipes to choose from, you have endless possibilities to create a cake that embodies the flavors and feelings of autumn.

Whether you choose a classic pumpkin spice cake or go for something more unconventional like a brown butter bourbon cake, your guests will be enchanted by the seasonal flavors and stunning presentation.

Make your fall wedding unforgettable with a cake that’s as beautiful as it is delicious.

Spiced Pumpkin Wedding Cake with Maple Cream Cheese Frosting

A perfect cake for a fall wedding, this spiced pumpkin cake blends warm autumn flavors with a touch of sweetness from a maple cream cheese frosting. The rich pumpkin flavor, combined with cinnamon, nutmeg, and cloves, gives this cake a festive touch that complements the fall season beautifully.

Ingredients:

• For the cake:
  • 2 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • ½ tsp salt
  • 1 cup pumpkin puree
  • 1 cup sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 4 large eggs
  • 1 tsp vanilla extract
• For the maple cream cheese frosting:
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • ¼ cup pure maple syrup
  • 1 tsp vanilla extract

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, beat together the pumpkin puree, sugar, brown sugar, and oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on wire racks.
6. To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, followed by the maple syrup and vanilla extract. Beat until fluffy.
7. Assemble the cake by placing one layer on a serving plate and spreading a thick layer of frosting on top. Repeat with the remaining layers, finishing with frosting on top and sides of the cake.

This cake is a beautiful balance of autumn spices and sweet maple, perfect for a fall wedding. The flavors will resonate with the coziness of the season, creating a delicious and memorable experience for the couple and their guests.

Apple Spice Wedding Cake with Caramel Buttercream

For an unforgettable fall wedding, this apple spice cake offers a delightful combination of fresh apples, cinnamon, and ginger. Paired with a luscious caramel buttercream, the cake exudes warmth and comfort, making it ideal for a cozy, rustic celebration.

Ingredients:

• For the cake:
  • 3 cups all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground allspice
  • ½ tsp salt
  • 1 ¼ cups unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 1 ½ cups unsweetened applesauce
  • 1 ½ cups grated fresh apples
• For the caramel buttercream:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup caramel sauce (store-bought or homemade)
  • 2-3 tbsp heavy cream
  • 1 tsp vanilla extract

Directions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, allspice, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Stir in the applesauce and grated apples until combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
6. Divide the batter among the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
7. To make the caramel buttercream, beat the butter until creamy. Gradually add the powdered sugar, followed by the caramel sauce, cream, and vanilla extract. Beat until light and fluffy.
8. Assemble the cake by layering the cake rounds with caramel buttercream between each layer, and finish by frosting the entire cake.

This apple spice cake brings the sweet and tangy flavors of fresh apples to the table, while the caramel buttercream adds a touch of indulgence. The combination of apple and caramel is a timeless fall favorite, perfect for a wedding that celebrates the season.

Pecan Praline Cake with Brown Sugar Buttercream

This pecan praline cake is a southern-inspired wedding cake that celebrates the fall season with its nutty, caramelized pecan flavors. The brown sugar buttercream adds a rich and creamy sweetness that perfectly complements the crunchy pecans, creating a deliciously sophisticated cake ideal for an autumn wedding.

Ingredients:

• For the cake:
  • 3 cups all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups brown sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 ½ cups chopped pecans, toasted
• For the praline filling:
  • ½ cup unsalted butter
  • 1 cup brown sugar
  • ½ cup heavy cream
  • 1 ½ cups chopped pecans
• For the brown sugar buttercream:
  • 1 ½ cups unsalted butter, softened
  • 3 cups powdered sugar
  • ½ cup brown sugar, packed
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and brown sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir in the toasted pecans.
5. Divide the batter evenly among the cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
6. For the praline filling, melt butter in a saucepan over medium heat. Add the brown sugar and heavy cream, stirring constantly until the sugar dissolves. Bring to a simmer and cook for 3-4 minutes. Remove from heat and stir in the pecans.
7. To make the brown sugar buttercream, beat the butter until creamy. Gradually add the powdered sugar, followed by the brown sugar, cream, and vanilla extract. Beat until fluffy.
8. Assemble the cake by layering the cakes with praline filling between each layer, and frost the top and sides with brown sugar buttercream.

This pecan praline cake with its rich and sweet praline filling and silky brown sugar buttercream is the ultimate fall dessert. Its rustic flavors make it a perfect centerpiece for a fall wedding, providing a comforting yet elegant treat for guests.

Cranberry Orange Wedding Cake with White Chocolate Ganache

A cranberry orange wedding cake is the perfect balance of sweet and tart, with fresh citrus and cranberry flavors that evoke the essence of fall. Paired with a luxurious white chocolate ganache, this cake brings a touch of elegance to an autumn wedding while delighting guests with its vibrant, seasonal flavors.

Ingredients:

• For the cake:
  • 2 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups sugar
  • 4 large eggs
  • Zest of 2 oranges
  • ½ cup fresh orange juice
  • 1 cup buttermilk
  • 1 ½ cups fresh cranberries, chopped
• For the white chocolate ganache:
  • 1 ½ cups white chocolate chips
  • ½ cup heavy cream
  • 2 tbsp unsalted butter

Directions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in orange zest and juice.
4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Fold in chopped cranberries.
5. Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
6. To make the ganache, heat the cream and butter in a saucepan until simmering. Pour over white chocolate chips and let sit for 5 minutes, then stir until smooth. Let cool until thickened but still pourable.
7. Assemble the cake by stacking the layers with a thin layer of ganache between them. Pour the remaining ganache over the top of the cake, allowing it to drip down the sides.

This cranberry orange cake combines a fresh citrus burst with the tartness of cranberries, making it an ideal choice for a fall wedding. The smooth white chocolate ganache adds a delicate sweetness that brings everything together beautifully.

Salted Caramel Pear Wedding Cake

This salted caramel pear cake offers a delightful combination of sweet, juicy pears and a rich salted caramel flavor that enhances the cozy feel of fall. With layers of caramel buttercream and pear preserves, this cake is both elegant and indulgent, making it a standout dessert for a fall wedding.

Ingredients:

• For the cake:
  • 3 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 1 ½ cups fresh pear, diced
• For the salted caramel buttercream:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ½ cup homemade or store-bought salted caramel sauce
  • 2-3 tbsp heavy cream
  • 1 tsp vanilla extract
• For the pear filling:
  • 1 cup pear preserves or pear jam

Directions:

1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, cream the butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with milk. Fold in the diced pears.
5. Divide the batter among the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6. For the salted caramel buttercream, beat the butter until creamy. Gradually add powdered sugar, then the salted caramel sauce, cream, and vanilla. Beat until fluffy.
7. To assemble, spread a layer of pear preserves between each cake layer and frost with salted caramel buttercream.

The sweet, spiced pear flavor, paired with the smooth, salted caramel buttercream, creates a truly luxurious fall dessert. Perfect for a rustic or elegant wedding, this cake will leave guests savoring each bite.

Maple Pecan Wedding Cake with Bourbon Frosting

This decadent maple pecan wedding cake features the rich flavors of toasted pecans and pure maple syrup, perfectly suited for a fall celebration. Topped with a bourbon-spiked frosting, the cake adds a touch of sophistication while staying true to the warmth of autumn.

Ingredients:

• For the cake:
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups brown sugar
  • 4 large eggs
  • 1 cup pure maple syrup
  • ½ cup buttermilk
  • 1 ½ cups toasted pecans, chopped
• For the bourbon frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2-3 tbsp bourbon
  • 1 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and brown sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in the maple syrup.
4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Fold in the toasted pecans.
5. Divide the batter among the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
6. To make the frosting, beat the butter until creamy. Gradually add powdered sugar, bourbon, and vanilla extract. Beat until smooth and fluffy.
7. Assemble the cake by layering and frosting each cake layer with bourbon frosting. Finish by frosting the top and sides of the cake.

The combination of maple and toasted pecans offers a deep, nutty flavor, while the bourbon frosting adds a unique twist that is sure to impress. This cake is perfect for a fall wedding, offering the warmth and richness that the season inspires.

Pumpkin Spice Latte Wedding Cake

The Pumpkin Spice Latte Wedding Cake is an autumn-inspired dessert that brings the cozy, familiar flavors of pumpkin spice and coffee together in a deliciously moist cake. With layers of spiced pumpkin cake and espresso buttercream, this cake is a perfect centerpiece for a fall wedding, combining seasonal warmth with the classic allure of coffee.

Ingredients:

• For the cake:
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 1 ½ cups canned pumpkin puree
  • 1 cup whole milk
• For the espresso buttercream:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp instant espresso powder dissolved in 2 tbsp hot water
  • 2-3 tbsp heavy cream
  • 1 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the pumpkin puree.
4. Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until smooth.
5. Divide the batter among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
6. For the buttercream, beat the butter until creamy. Gradually add powdered sugar, then the espresso mixture, vanilla, and heavy cream. Beat until fluffy.
7. Assemble the cake by spreading espresso buttercream between the layers and over the entire cake.

This pumpkin spice latte cake blends the earthy sweetness of pumpkin with the richness of coffee, offering a delightful autumn dessert for a wedding. The espresso buttercream adds a sophisticated finish, perfect for coffee lovers.

Apple Cinnamon Wedding Cake with Caramel Drizzle

The Apple Cinnamon Wedding Cake with Caramel Drizzle captures the essence of fall with warm cinnamon-spiced cake and tender apple pieces, topped off with a luscious homemade caramel drizzle. This cake is a delightful balance of sweetness and spice, making it a standout dessert for a cozy, rustic fall wedding.

Ingredients:

• For the cake:
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cups buttermilk
  • 2 cups apples, peeled and diced
• For the caramel drizzle:
  • 1 cup granulated sugar
  • ½ cup unsalted butter
  • ½ cup heavy cream
  • 1 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, cream the butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Fold in the diced apples.
5. Divide the batter among the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
6. For the caramel drizzle, heat sugar in a saucepan over medium heat until melted and golden brown. Stir in butter and cook for 2-3 minutes. Slowly add heavy cream and vanilla, stirring until smooth. Let cool slightly.
7. Assemble the cake and drizzle the caramel over the top, allowing it to cascade down the sides.

The combination of fresh apples, cinnamon, and caramel creates a comforting yet elegant flavor profile. This cake, with its warm, spiced flavors and decadent caramel topping, is perfect for a fall wedding and sure to impress guests.

Pecan Praline Wedding Cake

The Pecan Praline Wedding Cake is an indulgent and luxurious dessert, featuring moist layers of vanilla cake filled with crunchy pecan praline pieces. With a sweet brown sugar buttercream that echoes the richness of the praline, this cake is a wonderful nod to southern traditions and the cozy flavors of autumn.

Ingredients:

• For the cake:
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup whole milk
• For the pecan praline filling:
  • 1 cup brown sugar
  • ½ cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1 cup chopped toasted pecans
• For the brown sugar buttercream:
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • ½ cup brown sugar, packed
  • 2-3 tbsp heavy cream
  • 1 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until smooth.
5. Divide the batter among the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
6. For the pecan praline, heat the brown sugar, cream, and butter in a saucepan over medium heat until melted and smooth. Stir in vanilla and toasted pecans. Let cool slightly.
7. For the buttercream, beat the butter until creamy. Gradually add powdered sugar, brown sugar, cream, and vanilla. Beat until smooth.
8. Assemble the cake by spreading the praline filling between the layers and frosting the cake with brown sugar buttercream.

The crunchy pecan praline filling and sweet brown sugar buttercream come together to create an irresistibly rich and satisfying fall wedding cake. This cake exudes warmth and comfort, perfect for a wedding celebration during the autumn months.

Maple Pecan Wedding Cake

The Maple Pecan Wedding Cake is a celebration of autumn’s rich, nutty flavors. This cake features layers of tender maple-flavored cake studded with toasted pecans, all frosted with a smooth maple buttercream. The combination of maple and pecan creates a sweet, earthy dessert that is perfect for a fall wedding.

Ingredients:

• For the cake:
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups sugar
  • 4 large eggs
  • 1 cup pure maple syrup
  • 1 cup whole milk
  • 1 cup chopped toasted pecans
• For the maple buttercream:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ½ cup pure maple syrup
  • 2-3 tbsp heavy cream
  • 1 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in maple syrup.
4. Gradually add the dry ingredients to the wet mixture, alternating with milk. Fold in the toasted pecans.
5. Divide the batter among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
6. For the buttercream, beat the butter until smooth. Gradually add powdered sugar, maple syrup, heavy cream, and vanilla. Beat until fluffy.
7. Assemble the cake by spreading maple buttercream between the layers and covering the entire cake.

This Maple Pecan Wedding Cake offers a beautiful, rustic presentation with flavors that reflect the cozy ambiance of fall. The sweetness of maple combined with crunchy pecans creates a warm, inviting dessert ideal for a fall wedding celebration.

Cranberry Orange Wedding Cake

The Cranberry Orange Wedding Cake is a bright and zesty fall dessert that combines the tartness of cranberries with the sweetness of fresh oranges. This moist cake is filled with citrus flavor and bursts of cranberry, and it’s frosted with an orange cream cheese frosting. It’s perfect for couples looking for a refreshing autumn cake.

Ingredients:

• For the cake:
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs
  • Zest of 2 oranges
  • 1 ½ cups orange juice
  • 1 ½ cups fresh or frozen cranberries, roughly chopped
• For the orange cream cheese frosting:
  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 4 cups powdered sugar
  • Zest and juice of 1 orange
  • 1 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in orange zest.
4. Gradually add the dry ingredients, alternating with orange juice. Fold in the chopped cranberries.
5. Divide the batter among the pans and bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely.
6. For the frosting, beat the butter and cream cheese until creamy. Gradually add powdered sugar, orange zest, juice, and vanilla until smooth.
7. Assemble the cake, spreading frosting between the layers and over the cake.

This Cranberry Orange Wedding Cake offers a perfect balance of tart and sweet, creating a unique and refreshing flavor combination. The bright, citrusy notes make it an ideal cake for a wedding during the fall season.

Spiced Pear Wedding Cake with Honey Frosting

The Spiced Pear Wedding Cake with Honey Frosting is a delicate and aromatic cake that embodies the best of fall flavors. Pears, cinnamon, and nutmeg combine to create a moist, tender cake, while the honey frosting adds a smooth, floral sweetness. This cake is both elegant and comforting, perfect for a fall wedding.

Ingredients:

• For the cake:
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups brown sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 ½ cups buttermilk
  • 2 ripe pears, peeled and finely chopped
• For the honey frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup honey
  • 2-3 tbsp heavy cream
  • 1 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Fold in the chopped pears.
5. Divide the batter among the pans and bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely.
6. For the frosting, beat the butter until creamy. Gradually add powdered sugar, honey, heavy cream, and vanilla until smooth.
7. Assemble the cake by spreading honey frosting between the layers and covering the cake.

The Spiced Pear Wedding Cake is a luxurious choice for a fall wedding, offering a balance of warm spices and the gentle sweetness of pears. The honey frosting elevates the flavor, adding a natural sweetness that pairs beautifully with the cake’s autumnal spices.

Pumpkin Spice Wedding Cake with Cream Cheese Frosting

The Pumpkin Spice Wedding Cake with Cream Cheese Frosting is a quintessential fall dessert. With its moist layers infused with warm spices like cinnamon, nutmeg, and cloves, this cake captures the comforting flavors of autumn. Paired with a tangy cream cheese frosting, it’s a classic fall wedding cake that offers both elegance and nostalgia.

Ingredients:

• For the cake:
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 2 cups canned pumpkin puree
  • 1 cup whole milk
  • 1 tsp vanilla extract
• For the cream cheese frosting:
  • 1 cup unsalted butter, softened
  • 16 oz cream cheese, softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 1-2 tbsp heavy cream (optional for thinning)

Directions:

1. Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and spices.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
4. Stir in the pumpkin puree and vanilla extract. Gradually add the dry ingredients, alternating with milk.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
6. For the frosting, beat the butter and cream cheese together until smooth. Gradually add powdered sugar and vanilla. Thin with heavy cream if needed.
7. Assemble the cake by spreading frosting between the layers and covering the entire cake with the cream cheese frosting.

This Pumpkin Spice Wedding Cake is an ideal choice for autumn weddings, combining the cozy, familiar flavors of the season with a luxurious cream cheese frosting. Its warm, spiced layers will delight guests with each bite.

Caramel Apple Wedding Cake

Caramel Apple Wedding Cake brings the nostalgic flavors of fall fairs and apple picking into an elegant wedding dessert. The cake features spiced apple cake layers, a luscious caramel filling, and a smooth caramel buttercream frosting. Every bite evokes the warm, comforting taste of caramel apples, making it perfect for a fall wedding.

Ingredients:

• For the cake:
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 ½ cups applesauce
  • 2 cups grated apples (like Granny Smith)
• For the caramel filling:
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter
  • ½ cup heavy cream
  • Pinch of salt
• For the caramel buttercream:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ½ cup caramel sauce (from filling)
  • 2-3 tbsp heavy cream
  • 1 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, cream the butter and sugar until fluffy. Add the eggs one at a time, mixing well. Stir in vanilla extract and applesauce.
4. Gradually add the dry ingredients to the wet mixture. Fold in grated apples. Divide the batter evenly between the pans and bake for 25-30 minutes. Let cool completely.
5. For the caramel filling, heat the sugar in a saucepan over medium heat until melted and amber in color. Stir in butter and cream, cooking until smooth. Let cool.
6. For the buttercream, beat butter until creamy. Gradually add powdered sugar, caramel sauce, heavy cream, and vanilla. Beat until fluffy.
7. Assemble the cake by spreading caramel filling between the layers, then frost with caramel buttercream.

The Caramel Apple Wedding Cake is a sweet and indulgent option, blending the tartness of apples with rich caramel flavors. It brings a touch of fall’s harvest into a beautiful, sophisticated cake for a wedding.

Brown Butter Bourbon Wedding Cake

The Brown Butter Bourbon Wedding Cake is a decadent fall-inspired cake that combines the nutty richness of browned butter with the warmth of bourbon. This luxurious cake is layered with rich vanilla flavors and covered in a bourbon-infused buttercream, making it a sophisticated choice for fall weddings with a love for bold, warm flavors.

Ingredients:

• For the cake:
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, browned and cooled
  • 2 cups sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • ⅓ cup bourbon
  • 1 cup whole milk
• For the bourbon buttercream:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp bourbon
  • 2-3 tbsp heavy cream
  • 1 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the browned butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with milk and bourbon. Mix until smooth.
5. Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool completely.
6. For the buttercream, beat the butter until creamy. Gradually add powdered sugar, bourbon, heavy cream, and vanilla. Beat until smooth.
7. Assemble the cake by layering and frosting with the bourbon buttercream.

The Brown Butter Bourbon Wedding Cake is an elevated, flavorful choice for a fall wedding, especially for couples who want a cake with a unique flavor profile. The combination of browned butter and bourbon creates a sophisticated and rich dessert that pairs well with the season’s cozy ambiance.

Note: More recipes are coming soon!