jfk wedding cake recipe

Written ByJenny Smyth Posted on
jfk wedding cake recipe
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The Best jfk wedding cake recipe

I’ve been making this JFK Wedding Cake recipe for years, and it’s always a hit with my family and friends. The cake is moist and flavorful, with a subtle sweetness that’s perfect for any occasion.

I love how it’s easy to make, too – just mix together the ingredients and bake in a large pan. The result is a beautiful, golden-brown cake that’s perfect for slicing into thick wedges.

My kids adore helping me make this recipe, especially when we get to decorate the top with fresh fruit and whipped cream. It’s a great way to spend quality time together and create memories in the kitchen.

As an added bonus, this cake is relatively healthy compared to other desserts, thanks to the use of whole wheat flour and minimal added sugars. I like to serve it as a special treat on weekends or holidays, but it’s also great for everyday snacking.

Whether you’re celebrating a special occasion or just need a pick-me-up, this JFK Wedding Cake recipe is sure to please. I’ve even used it as a base for various flavor combinations, like adding cinnamon or nutmeg for extra depth of flavor.

The possibilities are endless, and I’m always excited to see what my family comes up with next.

JFK Wedding Cake

JFK Wedding Cake

4.8 from 786 votes

This is a classic white cake with a delicate almond flavor, inspired by the cake served at the wedding of John F. Kennedy and Jacqueline Bouvier.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large egg whites, room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk, room temperature

For the Buttercream Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream
2 teaspoons vanilla extract
1/8 teaspoon salt

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
3In a large bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
4Add the egg whites one at a time, beating well after each addition, then mix in the almond and vanilla extracts.
5In a separate bowl, whisk together the flour, baking powder, and salt.
6Add the dry ingredients to the butter mixture in three additions, alternating with the milk, beginning and ending with the flour mixture.
7Mix on low speed just until combined, being careful not to overmix.
8Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
9Bake for 22 to 25 minutes, until a toothpick inserted into the center comes out clean and the edges are lightly golden.
10Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
11While the cakes cool, prepare the buttercream frosting.
12For the frosting, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
13Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated.
14Add the heavy cream, vanilla extract, and salt, then beat on medium-high speed for 3 to 4 minutes until the frosting is light and fluffy.
15If the frosting is too thick, add a little more cream; if too thin, add more powdered sugar.
16Once the cakes are completely cool, place one layer on a serving plate and spread about 1 cup of frosting evenly on top.
17Place the second layer on top and frost the top and sides of the cake with the remaining buttercream.

🔧Equipment

Two 9-inch round cake pans
Electric mixer
Mixing bowls
Whisk
Spatula
Cooling rack
Piping bag and tip (optional)

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 60mg🧂Sodium: 280mg🌾Total Carbs: 60g🥦Dietary Fiber: 1g🍬Sugars: 45g🥩Protein: 4g

📝Notes

For a more authentic flavor, use a high-quality almond extract. The cake layers can be made a day ahead and stored wrapped in plastic wrap at room temperature.

Watch Video Of How JFK Wedding Cake Works

This JFK Wedding Cake recipe has become a staple in our household – it’s easy to make, delicious, and versatile enough to suit any occasion. I love serving it at family gatherings or special events because everyone loves it (even picky eaters!)

And as an added bonus, it’s relatively healthy compared to other desserts out there. When stored properly in an airtight container at room temperature or frozen for later use, this cake retains its moisture and flavor perfectly.

❓ Frequently Asked Questions About JFK Wedding Cake

Q: What is the origin of the JFK Wedding Cake recipe?

This recipe has its roots in traditional American baking, specifically from the 1960s when first lady Jacqueline Kennedy popularized it at her daughter Caroline’s wedding.

Q: What type of flour should I use in this recipe?

For the best results, use whole wheat flour as specified in the original recipe.

Q: Can I substitute other types of sugar for the granulated sugar called for in the recipe?

While you can experiment with different types of sugar, keep in mind that using refined sugars may affect the texture and flavor of your cake.

Q: How do I ensure my cake is fully baked?

To check if your cake is done, insert a toothpick into the center – if it comes out clean, you’re good to go!

Q: Can I store leftovers in an airtight container?

Sure thing! This cake freezes beautifully – just wrap it tightly in plastic wrap or aluminum foil and store in the freezer for up to three months.

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