When it comes to iconic wedding cakes, few names resonate quite like Sylvia Weinstock. Known as the “Queen of Cakes,” Sylvia’s creations are the epitome of elegance, craftsmanship, and decadent flavor.
Her cakes are often multi-tiered works of art, adorned with delicate sugar flowers and intricate details that make every celebration unforgettable. But beyond the stunning appearance, her recipes promise moist, flavorful, and timeless cakes that bring joy to every bite.
Today, we dive into a detailed recipe inspired by Sylvia Weinstock’s signature style—one that you can recreate in your own kitchen to wow your guests and indulge in a slice of cake heaven.
This recipe focuses on a classic vanilla sponge layered with rich buttercream, perfect as a base to customize with your favorite fillings or decorations. Whether you’re planning a wedding, a special birthday, or simply craving a show-stopping dessert, this recipe balances tradition with approachability.
Follow along for all the tips, tricks, and variations that will help you bake like the cake queen herself!
Why You’ll Love This Recipe
Sylvia Weinstock’s cake recipe is beloved for several reasons. First, the texture is incredibly moist yet light, a balance that’s hard to achieve in home baking.
The buttery vanilla flavor is classic and versatile, allowing you to pair it with various fillings or frostings.
Moreover, this recipe is straightforward enough for passionate home bakers to tackle but yields professional-quality results. The buttercream frosting is smooth and creamy, perfect for decorating with flowers or piping elegant borders.
Lastly, the cake’s structure is sturdy enough to stack multiple tiers, making it ideal for celebrations that call for grandeur.
Once you master this recipe, you’ll have a go-to base for countless memorable cakes. If you enjoy this, you might also want to explore other delicious baking recipes like our Chiffon Cake Recipe Vegan: Light, Fluffy, and Delicious or indulge in decadent desserts through our Best Vegan Chocolate Recipes for Decadent Desserts.
Ingredients
- 2 ¾ cups (345g) cake flour, sifted
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (230g) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240ml) whole milk, at room temperature
- 1 teaspoon lemon zest (optional, for a fresh flavor twist)
Equipment
- Two 8-inch round cake pans, greased and lined with parchment paper
- Electric mixer (stand or hand-held)
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Cooling racks
- Offset spatula or bench scraper for frosting
- Pastry bags and decorating tips (optional, for decorating)
Instructions
- Preheat your oven to 350°F (175°C). Prepare your cake pans by greasing them with butter, then lining the bottoms with parchment paper. This ensures your cakes come out cleanly after baking.
- Whisk together the dry ingredients: In a medium bowl, sift the cake flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: Using an electric mixer, beat the softened butter on medium speed until creamy and pale, about 2 minutes. Gradually add the sugar and continue beating until light and fluffy, approximately 4-5 minutes.
- Add the eggs: Crack in the eggs one at a time, beating well after each addition to fully incorporate. Then mix in the vanilla extract and lemon zest if using.
- Alternate adding dry ingredients and milk: Reduce the mixer speed to low. Add one-third of the dry ingredients, followed by half of the milk. Repeat once more, and finish with the remaining dry ingredients. Mix just until combined—avoid overmixing to keep the cake tender.
- Divide the batter evenly: Pour the batter into the prepared pans, smoothing the tops with a spatula.
- Bake for 30-35 minutes: Bake until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes. Then, run a knife around the edges and invert them onto cooling racks. Allow to cool completely before frosting.
- Prepare the buttercream: For the frosting, beat 1 cup (230g) softened unsalted butter until creamy. Gradually add 4 cups (480g) powdered sugar, alternating with 2-3 tablespoons milk or cream, beating until smooth and fluffy. Add 1 teaspoon vanilla extract for flavor.
- Assemble and frost: Level the cooled cakes with a serrated knife if needed. Place one layer on your serving plate, spread an even layer of buttercream, then top with the second layer. Cover the entire cake with a thin crumb coat and chill for 30 minutes.
- Final frosting: Apply a smooth, even final layer of buttercream. Decorate as desired with piping, fresh flowers, or edible pearls for that signature Sylvia Weinstock look.
Tips & Variations
“Patience is key—allow each cake layer to cool completely before frosting to avoid melting the buttercream.”
– For a richer flavor, substitute half of the milk with buttermilk or sour cream.
– Add a splash of almond or lemon extract to the batter for a subtle flavor twist.
– Swap vanilla buttercream for Swiss meringue buttercream for a silkier finish.
– For a chocolate version, replace ½ cup of flour with unsweetened cocoa powder.
– To create a tiered cake, bake additional layers and stack with dowels for support.
– Consider layering with fresh fruit preserves or lemon curd for added moisture and taste.
Nutrition Facts
| Nutrient | Per Serving (1 slice, approx. 1/12 of cake) |
|---|---|
| Calories | 410 kcal |
| Total Fat | 22g |
| Saturated Fat | 13g |
| Cholesterol | 95mg |
| Sodium | 210mg |
| Total Carbohydrate | 52g |
| Sugars | 38g |
| Protein | 4g |
Serving Suggestions
This cake pairs wonderfully with a variety of accompaniments. Serve slices alongside fresh berries or a berry compote for a burst of tartness that balances the sweetness.
For celebrations, offer a selection of teas such as Earl Grey or chamomile to complement the vanilla notes. Coffee lovers will appreciate the cake with a rich espresso or cappuccino.
To add a festive touch, drizzle each slice with a salted caramel sauce or sprinkle with edible gold dust for an extra sparkle. If you want a lighter option, a dollop of freshly whipped cream with a hint of vanilla is perfect.
Conclusion
Sylvia Weinstock’s cake recipe is a timeless classic that elevates any special occasion with its moist crumb, rich buttercream, and elegant presentation. While it may look like a professional masterpiece, it’s surprisingly approachable for home bakers who are willing to follow the steps with care and patience.
By mastering this recipe, you’ll have a versatile base for countless celebrations, from weddings to birthdays and beyond. The ability to customize the flavors and decorations means you can truly make the cake your own.
Baking this cake is not just about the end result but the joy of creating something beautiful and delicious from scratch.
Ready to explore more baking and cooking inspiration? Check out our Chiffon Cake Recipe Vegan: Light, Fluffy, and Delicious, dive into savory dishes with our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide, or refresh your menu with the Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.
📖 Recipe Card: Sylvia Weinstock Cake Recipe
Description: A classic moist vanilla layer cake with rich buttercream frosting, perfect for weddings and special occasions. Known for its delicate crumb and smooth finish.
Prep Time: PT30M
Cook Time: PT35M
Total Time: PT65M
Servings: 12 servings
Ingredients
- 2 ¾ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 3 cups unsalted butter, softened (for frosting)
- 6 cups powdered sugar (for frosting)
- 2 teaspoons vanilla extract (for frosting)
- 4 tablespoons heavy cream (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease three 8-inch cake pans.
- Whisk together cake flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Alternate adding flour mixture and milk to the batter, starting and ending with flour.
- Divide batter evenly among pans and bake for 30-35 minutes.
- Cool cakes completely before frosting.
- For frosting, beat butter until creamy.
- Gradually add powdered sugar, then vanilla and heavy cream, beating until smooth.
- Assemble cake layers with frosting between each and cover entire cake.
- Decorate as desired.
Nutrition: Calories: 450 | Protein: 4g | Fat: 25g | Carbs: 55g
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