Amish Wedding Cake Recipe: Shaker-Style Layers With Spiced Frosting

This Amish wedding cake recipe delivers timeless elegance with its signature Shaker-style layers and fragrant spiced frosting. 💛 The secret lies in simple, wholesome ingredients—vanilla cake with a tender crumb, homemade buttercream, and layers of fruit preserves—that create a cake as beautiful as it is delicious.

I've perfected this recipe over years of baking for special occasions, ensuring every slice tastes like a piece of tradition.

The cake's charm comes from its traditional approach: no artificial flavors, no shortcuts. Each layer is baked to a perfect golden finish, then filled with homemade preserves that add just the right amount of natural sweetness.

The frosting, lightly spiced with cinnamon and nutmeg, gives it that warm, comforting touch that makes it a centerpiece for any celebration.

What makes this recipe truly special is its simplicity—no elaborate techniques, just quality ingredients and careful attention to detail. The result is a cake that's light yet substantial, with a tender crumb that melts in your mouth.

It's the kind of dessert that feels like a hug, perfect for weddings, family gatherings, or any occasion where you want to share something meaningful.

Once you've mastered the layers and frosting, you'll have a cake that's as impressive to look at as it is to eat. Serve it with pride, knowing every bite carries the warmth of tradition and the love that went into making it. Let's get started on creating this heirloom-quality dessert.

Ingredients for amish wedding cake

Wholesome ingredients for a timeless wedding cake with tender layers and fragrant spiced frosting.

The flour is the foundation—King Arthur or Bob's Red Mill work best for that tender crumb. Sift it first to avoid dense layers. For the butter, Plugrá or Land O'Lakes are reliable choices, but European-style unsalted (like President) adds extra richness. The vanilla extract should be pure Madagascar bourbon—imitation won't cut it here. I always grab mine from Williams Sonoma or Penzeys for that authentic flavor. The raspberry preserves? Homemade is ideal, but Ball or Bonne Maman from the store are solid backups if you're short on time.

No raspberry preserves? Strawberry or apricot jam works in a pinch—just thin it with a splash of lemon juice. Running low on vanilla? Almond extract at half the amount gives a similar depth. The cinnamon and nutmeg are non-negotiable for that Shaker-style warmth, but if you're out of one, allspice at double the amount can bridge the gap. For the buttercream, powdered sugar must be sifted—lumps ruin the smooth texture. And trust me on the cold heavy cream—it whips up fluffier and holds its shape better for piping.

Store cake layers in an airtight container between parchment-lined plates for up to 3 days—they actually improve overnight. The frosting keeps for 5 days in the fridge, but I prefer to make it fresh the day of serving. For long-term storage, freeze the unfrosted layers wrapped tightly for up to 3 months. Thaw at room temperature before assembling. The preserves? Once opened, they last 2 weeks in the fridge—use them up or freeze extras in ice cube trays for quick filling.

Step-by-step instructions for Amish wedding cake: Shaker-style layers with spiced frosting

Here's how to create the iconic Amish wedding cake with tender layers and fragrant spiced frosting.

Preheat your oven to 350°F and grease three 8-inch round cake pans with butter or baking spray, then line the bottoms with parchment paper. In a large bowl, whisk together the 4 cups All-Purpose Flour, 2.5 cups Granulated Sugar, 2 tsp Baking Powder, 0.5 tsp Salt, 1 tsp Ground Cinnamon, and 0.5 tsp Ground Nutmeg until thoroughly combined.

In a separate bowl, beat the 1.5 cups Unsalted Butter (cold and cubed) with an electric mixer until creamy, about 2-3 minutes. Add the 6 whole Large Eggs one at a time, mixing well after each addition. Stir in the 1.5 cups Milk, 2 tsp Pure Vanilla Extract, and 1 tbsp Lemon Zest until smooth. Gradually add the dry ingredients to the wet, mixing on low speed just until combined—don't overmix. The batter should be thick but pourable.

Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The cakes should spring back gently when pressed in the center. Let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Here's the thing—Amish wedding cakes are all about that tender, moist crumb. If you see the tops browning too quickly, tent the pans loosely with aluminum foil after 15 minutes to prevent over-browning while still ensuring doneness. The layers should be light and fluffy with a delicate crumb—this is the foundation of that classic Shaker-style texture.

Once the layers are completely cool, level the tops if needed using a serrated knife. Place the first layer on a cake stand or plate. Spread about ¼ cup of the 1.5 cups Raspberry Preserves evenly over the top, leaving a ½-inch border uncovered. Repeat with the remaining layers, finishing with the last layer on top.

This is where the magic happens—the raspberry preserves add a subtle tartness that balances the sweetness of the cake and complements the warm spices. Don't skip the border—it prevents the filling from oozing out when you add the frosting. If your preserves are particularly runny, you can thicken them slightly by simmering for 3-5 minutes in a small saucepan before using.

In a large bowl, beat the 1.5 cups Unsalted Butter (softened but not melted) with an electric mixer until smooth and creamy, about 2-3 minutes. Gradually add the 4 cups Powdered Sugar, mixing on low speed until combined. Increase the speed to medium and beat for 3-5 minutes until light and fluffy.

In a separate bowl, whip the 1.5 cups Heavy Whipping Cream (cold) to soft peaks. Gently fold the whipped cream into the butter mixture along with the remaining 1 tsp Pure Vanilla Extract, 1 tsp Ground Cinnamon, and 0.5 tsp Ground Nutmeg until fully incorporated. The frosting should be thick but spreadable—if it's too stiff, add 1-2 tablespoons Milk to loosen it.

Spread a thin layer of frosting (about ¼ inch) over the entire cake to create a "crumb coat." This helps prevent crumbs from getting into the final layer of frosting. Chill the cake in the refrigerator for 15 minutes to set the crumb coat.

Once set, apply the remaining frosting, using an offset spatula to create smooth, even sides. For that classic Amish look, pipe simple rosettes or swirls on top using a piping bag fitted with a star tip. Dust the cake lightly with powdered sugar using a fine-mesh sieve for a delicate finish. Serve at room temperature for the best texture and flavor—this cake tastes even better the next day!

Dietary considerations for this recipe

Gluten-Free Adaptation

For a gluten-free version, replace the 4 cups All-Purpose Flour with a high-quality blend like King Arthur Gluten-Free Measure for Measure Flour. This blend mimics the texture of wheat flour while maintaining the tender crumb.

I've found that adding ½ tsp xanthan gum to the dry ingredients helps bind the cake layers together. Keep all other ingredients the same, but expect slightly denser layers—this is normal with gluten-free baking. 💫

Dairy-Free Options

To make this cake dairy-free, swap the 1.5 cups Unsalted Butter for 1.5 cups dairy-free butter (like Miyoko's or Earth Balance) and replace the 1.5 cups Milk with 1.5 cups unsweetened almond milk (or oat milk for richness).