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
prep time with 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
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.
Bake for 25-30 minutes until a toothpick inserted in center comes out clean. Allow to cool completely.
Make the filling: Warm the raspberry and apricot preserves briefly until slightly loosened. Stir in the Grand Marnier.
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.
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.
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!
Check this video out about JFK's Wedding Cake.
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
Baking an Iconic Masterpiece: JFK's Wedding Cake Recipe FAQ
When it comes to truly iconic American cakes, few can rival the elegance and flavors of John F. Kennedy and Jacqueline Bouvier's wedding cake from 1953. This timeless vanilla cake with raspberry filling has graced celebrations for presidents and couples alike over the decades.
If you're ready to bake a piece of history, here are answers to some frequently asked questions:
Where did the original JFK wedding cake recipe come from? The cake was commissioned from a small East Coast bakery called Plourde's that had impressed the young Senator Kennedy years earlier. He vowed they would make his wedding cake.
What are the primary flavors in this cake? The core flavors are vanilla cake layers with a tart-sweet raspberry filling and frosting. The recipe I've recreated also incorporates notes of orange from Grand Marnier liqueur.
Is this cake difficult to make? Not at all! The components are straightforward - it's an enriched vanilla butter cake and basic American buttercream. The techniques are quite approachable for home bakers.
How far in advance can I make the components?
I'd recommend baking the cake layers up to 1-2 days in advance and making the candied orange garnish up to 1 week ahead of time. The frostings can be made 2-3 days prior too.Should I use fresh or frozen raspberries? Either works, but I prefer using fresh raspberries when they're in peak season. The flavor really pops! If using frozen, thaw completely and drain excess liquid.
Can I substitute for the Grand Marnier? The orange liqueur adds such a lovely bright note, but you can substitute with fresh orange zest and juice if needed.
What tips do you have for frosting this cake? Work with chilled cake layers and frostings for best results. Use a turntable if possible and take your time getting the layers stacked straight. Embrace those rustic swirls and swoops!
How should I store this cake? Once assembled and frosted, keep the cake chilled in the refrigerator until about 1 hour before serving to allow it to come to cool room temperature.
How many days in advance can I make it? I'd recommend assembling and frosting up to 2-3 days maximum before you plan to serve it for peak freshness.
What do you like most about this recipe? For me, it's a taste of Americana. The simple flavors are so comforting yet utterly elegant. And I love how it ties into such an iconic wedding celebration. Baking it connects me to that special history.
No matter your motivation, this JFK wedding cake recipe is sure to impress. It's stood the test of time and tastes every bit as delicious decades later. I hope these FAQs give you the guidance for baking your own beautiful piece of Camelot cake!
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