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Wedding Cake

  • BAKE: 90m
  • SERVES: 14


May we offer the following as guidance to you, whilst baking times have been checked, please note that all domestic appliances vary. To view our 12kg cake mix range – please click here and cursor down the page:

By far the best mixes for wedding sponge cakes are our Madeira & Toffee mixes. Carrot cake is best used with fruit and our Ginger and in particular, our Chocolate Fudge perform best as a top tier/8” maximum only.

For 8″ round/square cake

You will require:
2 packs of 500g Wright’s cake mix
400ml water
120ml oil
bake 1 ¼ hours then check after 5-10 mins

For a 9” round/square cake.

You will require:
2½ packs of 500g Wrights Cake Mix
500ml (17½ fl oz) Water
150ml (10 tablespoons) Vegetable Oil

For a 10” round/square cake.

You will require:
3½ packs of 500g Wrights Cake Mix
700ml Water
210ml Vegetable Oil

For an 11” round/square cake.

You will require:
4 packs of 500g Wrights Cake Mix
800ml Water
240ml Vegetable Oil

For a 12” round/square cake:

You will require:
4½ packs of 500g Wrights Cake Mix
900ml (31½ fl oz) Water
270ml (18 tablespoons) Vegetable Oil

Line the tin with a double thickness of silicone paper or baking parchment.
Pre-heat the oven to 160°C (320°F, Gas Mark 4)
Place the oil, water and cake mix into a mixing bowl.
Blend together on a slow speed then mix for one minute on medium speed using a Kenwood style mixer fitted with beater attachment or hand held electric mixer.
Pour the batter into the prepared tin.
Cover the tin loosely with foil for a little added protection and place in the lower half of the oven (2nd runner from bottom).
Bake for approximately 1½ hours, removing the foil covering and checking its progress after 1¼ hours. If this is not completely baked then remove the foil covering and reduce the baking temperature to140°C (300°F, Gas Mark 3).
Check the cake’s progress with a thin skewer after another ½ hour then at regular 10 minute intervals, thereafter until baking is complete.

The cake is baked when it’s springy to the touch and a thin skewer, inserted in the middle of the cake comes out clean with no sign of molten cake.

If you have a choice of oven settings, it is better to use a conventional oven rather than fan assisted in this instance.

When the cake has cooled completely, decorate as desired.

If you wish to produce a large tray bake or sheet cake (28” x 17”) using our sponge mix you will need:

4kg of batter per tray

Bake at 190C

For around 40 mins

If using a cake mix in a 28″ x 17″ tray, you will need:

6Kg per tray

Bake at 180C

For around 50-60 mins

The above time/temperatures for sheet cakes are approximate as each oven will be different.


“I have made wedding/celebration cakes for quite a while and used to get frustrated with the current trend of having sponge instead of fruit cakes for weddings. However, I discovered your Madeira cake mix and have just successfully made a 3 tier wedding cake using this mix. It was a great success, it is easier to work with than sponge and stays moist longer. Thank you.”

Iris Smith

Deb's Tips

We offer the various ratios here for making larger birthday and/or wedding cakes with our tried, tested and totally delicious cake mixes. Please note that each tier should be at least 5cm (2”) smaller than the cake below. Deb the Bread

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