Wedding Cake

It has been reported that she thought her gown looked rather like a lampshade! And, to go with that lacey dress was a tiered cake embellished with a scroll and paisley design. You may have seen the photos but if you ever wondered what this cake tasted like you’re in luck as it’s what we’re making today!

For the wedding the cake was commissioned from the small East Coast business Plourdes Bakery. JFK had gone into their shop in 1951 while campaigning and once he got a load of their pastries and cakes he vowed that they would bake his wedding cake. He not only kept his promise, but he also invited the owner and his wife to the wedding, too. 

The flavors of this cake are simple, just vanilla and raspberry. Jacqueline enjoyed simple combinations of fruit with vanilla so this was a perfect choice for the couple. This cake was served at JFK’s presidential inauguration and at the celebrations of many other presidents as well, such as for Clinton’s birthday and George H.W. Bush’s inauguration.

The original wedding cake was clad in white buttercream, but our version has some raspberry mixed into the frosting for even more berry flavor. 

To decorate this cake I chose to do a simple design using a frosting comb. I think mine came from a dollar store and it’s been one of the best baking purchases I’ve ever made! Since this frosting is very soft it’s best to keep the cake and the frosting cold until it’s time to decorate.

If you have a piping bag then you can attempt to recreate those lovely paisley designs, but any way you make it look it will still have the fantastic flavor that has entranced so many over the years. 

The vanilla cake is one I am truly enamored of- and I don’t usually go for white or yellow cake to be honest. It’s got a rich flavor and a firm texture that gives it the oomph to stand up to the sweet filling and frosting. And, if you can I advise to use real vanilla bean pods or paste for the frosting. It makes a world of difference.

Servings: 12
WW Points: 6 Points per slice

Ingredients

For the Cake:

• 1½ cups self-rising flour
• ½ cup granulated sweetener (such as erythritol or monk fruit)
• ¼ cup light butter, melted
• ½ cup unsweetened applesauce
• ¾ cup nonfat Greek yogurt
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons skim milk

For the Frosting:

• 8 oz fat-free cream cheese, softened
• 1 cup nonfat Greek yogurt
• ⅓ cup powdered sweetener
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract (optional)

Filling:

• ½ cup no-sugar-added raspberry preserves

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. Whisk together the flour and sweetener.
3. Add the light butter, applesauce, Greek yogurt, eggs, vanilla, and milk. Mix until smooth.
4. Divide the batter between the pans and bake for 22–28 minutes, or until a toothpick comes out clean.
5. Cool completely.
6. Beat together the cream cheese, Greek yogurt, powdered sweetener, vanilla, and almond extract until smooth.
7. Spread the raspberry preserves between the cake layers.
8. Frost the top and sides of the cake.
9. Chill for at least 1 hour before slicing.

Weight Watchers Points: ≈6 Points per slice (12 servings).