Abraham Lincoln’s Favorite Cake Deserves a Comeback

He called it the "best in Kentucky."

Fun fact about me: Growing up, I was Abraham Lincoln’s biggest fan. My fascination probably stemmed from thinking his iconic top hat was exceptionally fashionable. As a result, there are more childhood photos of me posing with Abe Lincoln statues than I care to admit.

I never thought my interest in our 16th president would intersect with my love of food. Honestly, I never even thought I’d write about this quirky obsession. But then, I stumbled across the recipe for his favorite cake—and I knew I had to share it.

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Abraham Lincoln’s Favorite Cake Is a Vanilla Almond Delight

Thomas Jefferson may get credit for popularizing ice cream in the U.S., but Abraham Lincoln had his own dessert of choice: a simple yet elegant vanilla almond cake.

Finding a recipe from over 150 years ago might sound impossible, but lucky for us, the internet has our backs. The recipe for Lincoln’s favorite cake appears in the 1974 "American Family Cookbook"—and, like a true member of the 21st century, I discovered it through Reddit.

This vanilla almond cake, topped with fluffy white frosting, proves that even though our means of accessing a recipe might have changed since Lincoln’s day, it looks like our taste in desserts remains relatively unchanged.

A Cake Worth Marrying For

The recipe claims Mary Todd Lincoln baked this cake for Abraham before they were married. He declared it “the best in Kentucky,” and, well, the rest is history.

It’s easy to see why this cake captured Lincoln’s heart. Its soft texture, almond flavor, and delicate frosting are timeless. And with accessible ingredients and straightforward instructions, it’s a dessert any home cook can recreate today.

What Makes Abe Lincoln's Cake Unique?

The cake itself is simple and familiar, but it does have one ingredient that stands out: sliced almonds, mixed directly into the batter. This addition adds a subtle crunch and what one Redditor described as an “interesting-in-a-good-way texture.”

If you’re unsure about almonds in your cake, you could always sprinkle them on top instead. Either way, this treat promises to be as memorable as its famous fan.

How to Make Abraham Lincoln’s Favorite Cake

Curious to see if this cake lives up to its reputation? Lucky for us, all of the ingredients and measurements in the original cake are ones we can follow today. Plus, you likely already have all of these ingredients in your pantry, so why not give it a try? After all, it’s not every day you get to bake—and taste—a slice of history.

Yield: One 10-inch Bundt cake

Ingredients:

For the Cake:

• 3 cups sifted all-purpose flour

• 3 teaspoons baking powder

• 1/4 teaspoon salt

• 1 cup butter

• 1 1/2 teaspoons vanilla extract

• 1/4 teaspoon almond extract

• 1 cup sugar

• 1 cup milk

• 1 1/4 cups (about 7 ounces) toasted blanched almonds, finely chopped

• 6 egg whites

• 1 cup sugar

• 1/2 cup candied cherries, finely chopped (Optional)

For the Fluffy White Frosting:

• 1 cup sugar

• 1/2 teaspoon cream of tartar

• pinch of salt

• 1/3 cup water

• 1 egg white

• 1 teaspoon vanilla extract

Instructions:

1. Grease the bottom only of a 10-inch tubed pan. Line with waxed paper cut to fit the bottom; grease the waxed paper. Set aside.

2. Make the cake: Sift flour, baking powder, and salt together. Cream butter with extracts. Add 1 cup sugar gradually, creaming until fluffy. Beating only until smooth after each addition, alternately add dry ingredients in fourths and milk in thirds to the creamed mixture. Stir in almonds.

3. Beat egg whites until frothy; add 1 cup sugar gradually, beating well. Continue beating until stiff peaks are formed. Gently fold meringue into batter just until blended. Turn batter into prepared pan and spread evenly.

4. Bake at 350 degrees F (177 degrees C) for about 1 hour, or until the toothpick test comes out clean.

5. Remove from the oven and cool for 15 minutes in the pan on a wire rack. Remove from the pan and cool completely.

6. Make the Fluffy White Frosting: Combine all frosting ingredients except extract in the top of a double boiler. Set over boiling water and beat with a hand rotary or electric beater for about 8 minutes, or until soft peaks are formed when the beater is lifted upright.

7. Remove from water and add extract; beat 1 minute.
   

8. Frost completely cooled cake with Fluffy White Frosting. Decorate with candied cherries.

Recipe adapted from the 1974 "American Family Cookbook" —New Revised Edition.