JFK’s Wedding Cake is not just a dessert; it's a slice of American history. This stunning cake, served at the wedding of President John F. Kennedy and Jacqueline Bouvier in 1953, captures the elegance and charm of its era. The cake is essentially a classic American dessert featuring a delicious almond flavor that is both nostalgic and refined. What makes this recipe special is its place in presidential dessert history and the tradition of vintage wedding desserts that embody moments of joy and celebration.
Ingredients
Scale:
3 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
5 large eggs, at room temperature
1 tablespoon almond extract
1 cup whole milk, at room temperature
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and set them aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps ensure an even rise in your cake.
In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 4-5 minutes.
Add the eggs one at a time, incorporating each egg before adding the next. This technique helps achieve a smooth batter.
Mix in the almond extract, which gives the cake its signature flavor.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined to avoid overmixing.
Divide the batter evenly among the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the buttercream frosting, beat the softened butter until creamy. Gradually add powdered sugar, alternating with heavy cream and vanilla extract, mixing until the frosting is fluffy and spreadable.
Once the cakes are completely cooled, level the tops if necessary. Place the first layer on a serving platter, spread a layer of buttercream on top, and repeat with the second layer. Place the final layer on top and apply a thin crumb coat all over the cake to seal in crumbs. Chill for 30 minutes.
After chilling, frost the entire cake with remaining buttercream using your favorite cake decorating tools for a polished finish. Decorate as desired for an elegant presentation.
