I am really really torn as to what flavor cake to serve on my wedding day. It isn't an issue of not being able to have many options, it is the opposite, there are too many options out there!! What is the best flavor cake you've ever had? If you do wedding cakes for a living, what are the most requested flavors or most commonly used?
I'm looking for anything here. I'm just so darn indecisive!

My favorite when I was getting married was lemon cake with lemon filling. Yummy!

But we ended up having three different flavors one for each layer. One was tiramasu cake with a chocolate mousse filling. One was white cake with rasberry fillng and one was lemon. Everyone really liked this at the wedding because they were able to pick the flavor they personally liked.

I live the almond flavor. It's different than the basic and yet very moist and flavorful.

My Mom gets alot of requests for Butterpecan!! It is fabulous!!!

Hah! I understand what you mean with too many choices! I think that's true in general! I have a dear friend who says "I don't want more choices, I just want better ones".

As the bride, you should order YOUR favorite, in my opinion! Personally, I despise white cake (I fully expect the white cake lovers to flog me for saying that!) because I find it tasteless and dry. I'm a chocolate girl. I've only done a few wedding cakes and each time the bride has chosen different cake flavors for each tier. Usually 1/2 chocolate and 1/2 yellow. One woman wanted carrot cake and chocolate.

Don't stress out over this, it's supposed to be fun! Ask for taste tests once you've decided on a baker, you'll know it when you taste it what your flavor choices should be.

When I lived in New Orleans they favored almond flavoring for wedding cake. I personally love white chocolate cake with a raspberry filling and white chocolate bc. I think it depends on what you like and your guests. When I got married, i knew my guests wouldn't want anything too exotic so we chose a white cake with bavarian cream filling-simple but delish!

My most requested is French vanilla, with Raspberry or apricot filling.

Most popular is white cake with cream cheese filling and white chocolate fondant!

I like to use white cake with either strawberry or raspberry filling and dark or milk chocolate icing. I normally make mini cakes or 8 inch two cakes with different fillings and different icings for two or more cakes and taste test them or have friends and family taste test them for you this way you would know which to choose from. It really comes down to narrowing down yours choice of fillings as well as your icings what type of cake you might want. Also, you have to consider whether you want sponage cake, pound cake, carrot cake, chocolate cake etc., and which fillings and icing goes better with each flavored cakes. I hope this helps somewhat.

Thanks for all of the help. You ladies actually opened my eyes to MORE flavor choices, but hey, I guess that's what I asked for. I will probably choose something that isn't too exotic since my family and friends are very plain eaters. I however, fancy the gourmet taste. I'll pick in between! You all really helped.

I make a vanilla cake with vanilla custard that has strawberries folded in. DEEELISH!

say I wanted to have the cake made a couple of days in advance....would you still use fresh strawberries? I plan to freeze the cake for 3 days, decorate the night before the wedding and serve the next day... what do you think?

There's a delicious strawberry cake filling recipe on this site that is cooked. You could use that instead of fresh strawberries for better staying power. Fresh strawberries would go bad a lot faster.

I've used yellow butter cake filled with cream cheese buttercream and strawberry filling for a wedding cake and it was delicious.

Chocolate chocolate-chip with whipped ganache filling goes over well, too.

well, my personnal fav. is Cream Cheese Pound Cake w/Strawberry filling. I also get alot of requests for White Almond w/Raspberry filling, Chocolate w/Whipped Ganache, and Coconut w/Pineapple filling.

i like yellow pound with buttercream filling

When I make a cake with fresh strawberry filling I refridgerate until the last minute. I also mix my berries with some sugar, put a thin layer of bc on the layer, a stiff dam and drain well before putting on the cake. I also cut them fairly small to make serving easier.

When using any web site recipes for any occasion, you might want to try the recipe as a practice one, cause through experience, I found out that the consistency was not all that great for the recipe as though to say that something was missing from the recipe. It might include flavoring, ingredient(s) texture etc., so when you get ready to make wedding cake, birthday cake, cookies, etc., I always now do a test cake prior to making the actual special cake for the event so that I do not become disappointed with the outcome of the finished product. I have learned to work with those recipes that have good ratings and have gotten good raves about, which helps in the process and deciding which recipes to keep and which ones to get rid of. If you like strawberries like I do, you can find strawberry filling in a bag in your local bakery supplies store, but must be keep in the refrigerator and stays fresh on cake throughout the entire occasion. I hope this tip of information can someone who is a newbie, like I once was and yet still feel like I'm a newbie, cause I'm not where I want to be as a baker.