JFK's Wedding Cake

JFK's wedding cake from 1953 was a simple yet elegant vanilla cake with raspberry filling, commissioned from a local bakery. Its timeless flavors and historic ties make it a cherished recipe worth recreating today.

JFK's Wedding Cake

Alright folks, gather 'round because I've got a real treat for you today - a behind-the-scenes look at one of the most iconic wedding cakes in American history. That's right, I'm talking about the cake that graced the reception of John F. Kennedy and Jacqueline Bouvier's nuptials back in 1953.

Now, I know what you're thinking - "But isn't that just some stuffy old cake from the 50s?" Oh, how wrong you'd be! This cake is a true masterpiece, a delectable blend of vanilla and raspberry that's been enchanting taste buds for generations. And let me tell you, when I first laid eyes on the recipe, I knew I had to give it a whirl in my own kitchen.

So, what makes this cake so special, you ask? Well, for starters, it's got a pedigree that would make even the snobbiest of bakers swoon. You see, the original cake was commissioned from a little-known East Coast bakery called Plourde's, which had caught the young Senator Kennedy's eye during his campaign trail. He loved their pastries so much that he vowed they'd be the ones to bake his wedding cake - and boy, did they deliver!

Now, let's get down to the nitty-gritty - the ingredients. This cake is all about keeping things simple and letting the flavors shine. We're talking good old-fashioned vanilla cake layers, infused with the rich aroma of real vanilla bean. But wait, there's more! Sandwiched between those heavenly layers is a sweet and tangy raspberry filling that'll have you dreaming of summer picnics in no time.

And let's not forget the frosting - a luscious blend of creamy buttercream and more of that gorgeous raspberry goodness. Now, I know what you're thinking - "But isn't that a bit too sweet?" Fear not, my friends! The tartness of the raspberries perfectly balances out the sweetness of the frosting, creating a harmonious flavor that'll have you coming back for seconds (and thirds, let's be honest).

But wait, there's a twist! While the original cake was adorned with intricate piped designs, I decided to give it a modern spin. I opted for a rustic, textured look, using a frosting comb to create those oh-so-trendy ridges. And let me tell you, it's a damn sight easier than trying to pipe those fancy-schmancy swirls and scrolls!

Now, a word of caution (because I've got to cover my bases here): this cake does contain milk, eggs, wheat, and gluten, so those with allergies or dietary restrictions might want to sit this one out. But for the rest of you culinary daredevils out there, this cake is an absolute must-try.

So, what are you waiting for? Bust out those mixing bowls and preheat those ovens, because we're about to embark on a journey through history - one delicious bite at a time!

JFK's Presidential Wedding Cake

1 hour prep time with 30 minutes cook time.

Serves 12 and contains approximately 700 calories.

American / Dessert

Ingredients

Cake Layers:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla bean paste
• 1 cup whole milk

Filling:

• 1 cup raspberry preserves
• 1/2 cup apricot preserves
• 1 tbsp Grand Marnier

Frosting:

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 4 cups confectioners' sugar
• 2 tsp vanilla bean paste
• 1/4 cup heavy cream
• 1/4 cup Grand Marnier

Garnish:

• Candied orange slices
• White chocolate shavings

Directions

1. Make the cake layers: Preheat oven to 350°F. Grease and flour three 8-inch cake pans. Whisk together the flour, baking powder and salt. Beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Alternate adding the flour mixture and milk, beating until just combined.

2. Bake for 25-30 minutes until a toothpick inserted in center comes out clean. Allow to cool completely.

3. Make the filling: Warm the raspberry and apricot preserves briefly until slightly loosened. Stir in the Grand Marnier.

4. Make the frosting: Beat the butter and cream cheese until fluffy. Gradually beat in the confectioners' sugar until combined. Beat in the vanilla, cream and Grand Marnier until light and spreadable.

5. Assemble the cake: Place one cake layer on a plate and spread with 1/3 of the filling. Top with a second layer and more filling. Add the third layer and frost the entire cake with the Grand Marnier frosting.

6. Decorate with candied orange slices around the top edge and white chocolate shavings on the sides.

This re-created version maintains the vanilla cake and raspberry flavors we believe comes from the original, but incorporates:

• Orange essence via Grand Marnier liqueur in the filling and frosting
• Apricot preserves blended into the filling for added dimension
• Cream cheese frosting instead of just buttercream
• Candied orange slices and white chocolate garnish for an elegant look

Butter - Don't skimp on quality butter here. You want that rich, creamy flavor to really shine through.

Eggs - Use large, free-range eggs if possible. The fresher, the better for an ultra-moist cake.

Vanilla - Splurge on the real vanilla bean paste or extract. Those artificial versions just don't cut it for a cake this elegant.

Raspberries - Look for plump, peak season raspberries. The filling is where that tangy-sweet flavor really pops.

Cream Cheese - Go for the full-fat brick style cream cheese. It makes the frosting extra luscious and velvety smooth.

Grand Marnier - This orange liqueur adds such a lovely brightness and sophistication. Don't leave it out!

I always make sure to have the best quality ingredients on hand for this special cake. It's worth it to do it right.

My goal was to elevate and re-invent the classic flavors into something fit for modern royal wedding celebrations. Let me know if you'd like me to try a different interpretation!

Video Credit: YouTube Link

Rated 5.0 by 9 reviewers.

Recipe Tags: JFK's Wedding Cake, JFK's Wedding Cake Recipe

Published by: Dish Dupes