Cake flavor ideas for our (experienced--don't worry) Diy?

I always wanted a red velvet cake so when you said something more interesting other than chocolate or vanilla, that's what it made me think of

We are doing strawberry with cream cheese or butter cream. You said unique and it made me think pistachio or citrus lol

We're doing cupcakes in chocolate peanut butter, raspberry red velvet, and apple cinnamon with caramel, as well as a small cutting cake for us that's chocolate cake with a salted caramel filling and vanilla buttercream. Not sure that those are super unique, but I'm excited for them!

This totally depends on what flavors you like, but I sometimes make gluten free banana cake with cream cheese frosting & all my people absolutely LOVE it! I use coconut milk, which tastes delicious & you can easily use egg substitute instead of eggs, so it’s dairy free. Banana cake is different enough without being too adventurous, so most people will like it.

You’re so lucky your mom will make it for you! I wanted to make ours, because I know it would be more delicious than a bakery cake lol & I like doing elaborate cake decorations. But FH talked me out of it, because the day before the wedding will probably be crazy enough 😆

Second the red velvet...my keto cupcakes, will be red velvet.
Our wedding cake flavor, will be up to the groom, since I won't be eating it.

We are doing basic vanilla vanilla because it's a standard, I don't think it's outdated at all. Classic white wedding cake. Then one tier will be lemon cake with blueberry buttercream and the other will be strawberry swirl cake with vanilla buttercream! You can swirl in any types of jams into buttercream! And since your mom is making it you could even get creative with sprinkling cookie crumbles or like toffee or something in the layers of buttercream! Fruit fillings and that kind of stuff is more money from bakeries but you have a nice advantage!

We did three different filling flavors....one on each tier. We did vanilla bean, lemon crepe and strawberries and champagne. They were all delicious!

For a fall wedding what about one layer as carrot cake, pumpkin cake, or an almond cake with hazelnut or apple filling?

Yes, I’d keep one layer a popular vanilla or chocolate—can’t go wrong with the cake classics!

For our cake we chose strawberry/champagne and lemon/raspberry.

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OMG you're making me crave cake at 11am.. Salted caramel filling?? That sounds amazing delicious!!

We opted out of saving our top layer for our 1 year anniversary but instead are going to eat it when we get back home after the wedding so our 3 tier cake will be strawberry on top then chocolate and the bottom will be traditional white.

Thank you so much for allll of the input!!! It's been a nutso week so I only got to sit down and read everyone's ideas now.

You all reminded me of a cake tasting I did in a different lifetime.... my absolute favorite flavor combo was almond-flavored cake with cherry filling--like a cherry buttercream sort of thing, not a jelly-like filling. I think I might discuss that, along with a few other options you guys mentioned here, with mom, and see what she says. (I'm particularly loving the strawberries and champagne, and the chocolate and salted caramel ideas!)

I am so excited for this now! Thank you!!!!

We're doing pb frosting with chocolate chip banana bread cupcakes, lemon lavender, and raspberry coconut (?) I think i got the last on right lol. I cant remember its been awhile since we discussed it

Our cake was gluten and dairy free as I have allergies! It was so good that people were literally shocked and in disbelief when we told them it was gluten and dairy free lol.

We did vanilla cake with vanilla icing, and our layers were supposed to be one with mocha filling and one with dark chocolate raspberry filling... they ended up messing up and did mocha/raspberry in one and just dark chocolate in the other. It wasn't what we wanted but, delicious anyway! I feel like gluten free vanilla cake tastes better than chocolate but, that's just my opinion.

Do you (or any of your guests) actually have a gluten/dairy allergy? If so I wouldn't recommend putting a tier of that in the same cake as the regular cake since it would definitely get cross-contaminated and therefore wouldn't really be gluten and dairy "free." I would either just do the whole thing gluten and dairy free, or you could have a separate smaller cake that is gluten/dairy free. That's just what I'd recommend as someone who would get really sick from cross contamination!

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I'm the one with the gluten and dairy problems. Everyone else can either eat normal cake or only has a gluten problem...... other than one guest who is gluten free and vegan, and our toddler, who can't have dairy or rice. I think I'm going to get a few individual cupcakes for the friend and toddler.

I'm still trying to decide how to separate the gf/df layer from the normal layer, but I might just have her put a discreet sheet of hard plastic or something between the layers. I really have a certain look for the cake in mind.