JFK’s Wedding Cake

You need to taste it to understand why it’s become a classic.

For the cake:

• 1 1/2 sticks salted butter, softened
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla extract
• 5 eggs
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon milk

For the frosting and assembly:

• 1 1/2 cups unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2 tablespoons heavy whipping cream
• 1/4 teaspoon salt
• seeds from one vanilla bean pod
• 1 (12 oz) jar seedless raspberry preserves

For the cake:

1. Preheat oven to 350˚F. In a large bowl cream together butter and sugar until light in color. Add vanilla and eggs one at a time, stirring between each addition. In another bowl combine flour, and baking powder. Slowly add dry ingredients to wet, then stir in milk.
2. Line the bottoms of 2 8”-cake tins with parchment paper and grease the sides. Split batter between the pans and bake for 20-22 minutes or until knife inserted in center of each one comes out clean.
3. Allow to cool for 15 minutes before removing to wire racks to cool completely, about 30 minutes. Place in refrigerator until ready to decorate. While cake is cooling work on frosting.

For the frosting and assembly:

1. In a large bowl beat butter with electric mixer until light in color, about 5-8 minutes. Add 2 cups powdered sugar and vanilla extract and seeds to butter. Mix until fully combined. Add remaining sugar and cream and beat again until fluffy.
2. Using electric mixer incorporate 1/4 cup raspberry preserves into frosting. If desired reserve some plain frosting before mixing raspberry in to create 2 colors of icing to decorate with.
3. Place first cake on serving dish or platter. Cover with remaining raspberry preserves. Then pipe on a layer of raspberry frosting.
4. Add second cake on top and cover entire cake in a layer of raspberry frosting. Use a frosting comb to decorate or pipe on rosettes on top using plain or raspberry frosting.