35th-Anniversary Cake Recipe
35th-Anniversary Cake Recipe photo by Taste of Home
Next Recipe

35th-Anniversary Cake Recipe

Be the first to add a review
Publisher Photo
I'm excited Country Woman chose my cake recipe as the basis of their 35th Anniversary Cake. The CW Test Kitchen bakers transferred the Square-in-a-Square Nine-Patch quilt block pattern onto a flavorful fondant that forms a lovely topping for my tender sheet cake. I've found this recipe to be a real crowd-pleaser. It's popular at potlucks and parties.
TOTAL TIME: Prep: 2 hours Bake: 40 min. + cooling
MAKES:50 servings
TOTAL TIME: Prep: 2 hours Bake: 40 min. + cooling
MAKES: 50 servings


  • 2-1/4 cups butter, softened
  • 12 ounces cream cheese, softened
  • 4-1/2 cups sugar
  • 12 eggs
  • 1-1/2 teaspoons vanilla extract
  • 4-1/2 cups cake flour
  • 1-1/2 cups butter, softened
  • 12-1/2 cups confectioners' sugar
  • 4-1/2 teaspoons vanilla extract
  • 8 to 10 tablespoons milk
  • 1 cup raspberry cake and pastry filling
  • 1/4 cup vegetable oil spread, softened
  • 3-3/4 cups confectioners' sugar
  • 5 tablespoons light corn syrup
  • Teal and burgundy paste food coloring
  • 3 ounces white candy coating

Nutritional Facts

1 piece: 465 calories, 19g fat (11g saturated fat), 96mg cholesterol, 190mg sodium, 73g carbohydrate (58g sugars, 0 fiber), 3g protein.


  1. Cover a 20-in. x 14-in. serving board with gift wrap, taping wrap to the back of board. Cover wrapped board with clear cellophane in the same way; set aside. Line two greased and floured 13-in. x 9-in. baking pans with waxed paper; grease and flour the paper.
  2. For the first cake layer, in a large bowl, cream 1 cup plus 2 tablespoons butter, half of the cream cheese and 2-1/4 cups sugar. Add 6 eggs, one at a time, beating well after each addition. Beat in 3/4 teaspoon vanilla. Add 2-1/4 cups flour; mix well. Pour into one prepared pan. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Repeat for second cake layer.
  3. For frosting, in a large bowl, cream butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough milk to achieve desired consistency.
  4. Using a serrated knife, level tops of cakes if necessary. Place one cake layer on covered board. Frost top with 1-1/2 cups frosting; spread raspberry filling to within 1/2 in. of edges. Top with remaining layer. Frost top and sides of cake with remaining frosting.
  5. For fondant quilt, in a large bowl of a heavy-duty stand mixer, cream vegetable oil spread until light and fluffy. Beat in confectioners' sugar until crumbly. Gradually beat in corn syrup on low speed (mixture will be stiff).
  6. On a work surface dusted with confectioners' sugar, roll out fondant into a 10-1/2-in. square; trim 1/4 in. from all sides with a fluted pastry wheel. Referring to Fig. 1, use the straight edge of a ruler to form a parallel line 1/4 in. from each fluted edge by gently pressing down to make shallow indentations. See Fig. 2. Score a parallel line 1 in. from the last line on each side. See Fig. 3.
  7. Referring to Fig. 4, use the ruler to form four 5-in. squares. Score a parallel line 1 in. from each side of the two intersecting lines in the center of the quilt. See Fig. 5. Make a diagonal square (about 1-3/4-in.)in the center of each larger square. See Fig. 6.
  8. Carefully position fondant quilt diagonally over cake, draping ends down the sides, as in Fig. 7. With food coloring and a clean paintbrush, paint quilt squares teal and burgundy; blot gently with paper towels. See Fig. 8. The finished fondant quilt top should look like Fig. 9.
  9. For heart topper, in a microwave, melt white candy coating; stir until smooth. Cool slightly. On waxed paper, draw a 2-in. heart. Pipe candy coating along edge of heart; let dry. Spread remaining candy coating inside heart; smooth with a spatula and let dry.
  10. Paint heart burgundy; blot gently with paper towels and let dry. Pipe candy coating along inside edges of heart; pipe "35" inside heart. Let dry. With a sharp knife, make a slit on inside corner of cake; insert heart topper. Yield: about 50 servings.
Editor’s Note: This recipe was prepared with Solo brand cake and pastry filling and Parkay 70% vegetable oil spread. One 24-ounce package of Wilton Pure White Rolled Fondant may be substituted for the fondant quilt ingredients. This fondant is available from Wilton Industries. Call 1-800/794-5866 or visit
Originally published as 35th-Anniversary Cake in Country Woman September/October 2005, p42

Reviews for 35th-Anniversary Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image