Jessie Johson's Bride's Cake

Barbara Eaton


This recipe was given to me by my aunt, Nellie Van Ness. The original recipe was from Jessie Johnson of Chaumont, NY, dated 1893. This cake is spectular. The only change made to the original recipe is that the butter amount has been doubled. This is a VERY dense cake which goes well with a big glass of ice cold milk. Use a frosting and filling of your choice, or my Especially Dark Chocolate Frosting on this site.

★★★★★ 1 vote
15 Min
40 Min


2 c
real butter, softened
3 c
1 c
whole milk
egg whites, beaten
3 tsp
baking powder
1 c
corn starch
3 c
2 tsp
vanilla extract


1Cream together butter and sugar.
2Add milk.
3Add 12 beaten egg whites.
4Sift together and then add: baking powder, corn starch, and flour.
5Add vanilla.
6Beat all together until throughly mixed.
7Place in buttered, paper lined, two-eight inch round pans and bake at 350 degrees for 35-40 minutes, or until toothpick in center comes out clean.
8Remove from pans, cool on wire rack and frost.
9If you want to truly use this for a multi-tier wedding cake, make it 6 times to fill two each of 8 inch, 12 inch and 16 inch rounds. Bake 16" layer 35-40 minutes. 12 " layer 30-35 minutes. 8" layer 25-30 minutes.

About this Recipe

Course/Dish: Cakes