Spring is in the air, bringing with it so much love and joy. This past weekend, spring blooms colored the celebration of my sister’s wedding to her new husband, Craig. The weekend was filled with happiness, and I had the pleasure of creating a homemade wedding cake just for them! I crafted my coconut flour, lemon cake with lemon curd—same as the cake for my wedding celebration— and paired it with a rich chocolate cake with vanilla buttercream!

Since I arrived last-minute from Hawaii, my amazing father took on the challenge of baking the cakes himself, and he was so proud of his accomplishment! Here’s the homemade wedding cake recipe we used to create a beautiful and delicious dessert for their special day.

Thank you Hannah, The Art in Life, for the splendid photography.

Chocolate and Coconut Wedding Cake with Buttercream Frosting

Cake Batter

• 1 cup coconut flour, sifted
• 1/2 cup cacao powder
• 8 eggs
• 3/4 cup whole milk Greek yogurt
• 8 tbsp butter, melted
• 1 tbsp vanilla extract
• 1/4 cup strongly brewed coffee, room temperature
• 1/4 cup raw honey
• 1/4 cup maple syrup
• 1 tsp baking soda
• 1/2 tsp sea salt

{coconut oil, for greasing pan}

Vanilla Buttercream Frosting

• 12 tbsp butter
• 8 oz cream cheese
• 1/2 cup raw honey
• 1 tbsp vanilla extract

{Blackberries or other fresh berries to decorate}

Directions for the Perfect Homemade Wedding Cake

Step One: Prepare the Cakes

1. Preheat the oven to 350°F. Grease a springform pan with coconut oil, spreading it evenly.
2. Sift together all the dry ingredients for the cake batter.
3. In a separate bowl, use a hand mixer to blend all wet ingredients.
4. Combine the dry ingredients with the wet batter, mixing thoroughly. Coconut flour requires plenty of blending to keep the cake light and fluffy.
5. Pour the batter into the greased springform pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake completely before frosting.

Step Two: Make the Vanilla Buttercream Frosting

1. Allow frosting ingredients to sit at room temperature for at least 30 minutes to soften.
2. Whip all frosting ingredients on low speed until smooth and fluffy.
3. Carefully remove the chocolate cake from the springform pan and slice it in half horizontally to create two layers.
4. Place the bottom layer on a serving dish, then spread slightly less than half of the frosting over it.
5. Add the second layer of cake, and frost the top and sides with the remaining vanilla buttercream.

Finish by decorating your chocolate and vanilla wedding cake with blackberries or fresh berries. Chill until ready to serve, then let it sit at room temperature for 15 minutes before slicing.

Enjoy this homemade wedding cake recipe, whether for a celebration or just to make any day special with a blend of chocolate and vanilla flavors. This cake brings a touch of elegance to any table and is sure to make beautiful memories for your loved ones!