60th Anniversary Cake

Easy Anniversary Cake

"A marriage anniversary is the celebration of love, trust, partnership, tolerance, and tenacity...

...the order varies for any given year." - Anonymous

Regardless of whatever attribute of a marriage deserves to be celebrated most any given year…. 😉 It’s still fun to celebrate anniversaries with cakes!

I got a request from a coworker for a simple cake for her parents’ 60th Wedding anniversary – the ‘Diamond’ Anniversary! Wanting to keep to a simple look, I decorated with a white drip, some crystal sugar, silk flowers (so they wouldn’t wilt on the cake overnight) large and small pearl sprinkles, bits of pastel icing, and we found a cake topper online that fit the theme! 

Why make this anniversary cake? 

  • You just can't beat homemade cakes! This cake features rich vanilla cake layers and delicious homemade cream cheese buttercream frosting (and no fondant)! 
  • Simple design makes it easy to customize to your celebration or preference 
  • One-bowl cake and frosting recipes - and the cake drip has just two ingredients! 

While it made a great anniversary cake, this design (obviously with a different topper) would also work beautifully for an engagement cake, a simple wedding cake, or even a birthday cake! Recipe and links to the supplies I used are below! 

(The drip recipe is very similar to my favorite white chocolate ganache recipe – you’re basically using candy melts instead of white chocolate to make a very similar drip ganache. I prefer this drip when I want a white drip that isn't tinted yellow from the white chocolate!)

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Easy Anniversary Cake pin

Easy Anniversary Cake

A simple but still beautiful cake that won't take 60 hours of work - make this gorgeous and easy anniversary cake!
Prep Time20 minutes
Cook Time37 minutes
Decorating time40 minutes
Total Time1 hour 37 minutes
Course: Dessert
Cuisine: American
Keyword: Anniversary Cake, Easy Anniversary Cake
Servings: 16 servings
Calories: 785kcal
Author: Sarah H



Cake layers

  • 3 ¼ cup all-purpose flour
  • 3 cup granulated sugar
  • 2 ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter (or 2 sticks, room temperature)
  • 2 teaspoons clear vanilla extract
  • 5 eggs
  • 1 ½ cups buttermilk room temperature
  • cup vegetable oil

Cream Cheese Buttercream Frosting

Candy Melt Drip

  • 6 oz white candy melts (I use the Wilton brand Bright White)
  • 3 ¾ Tablespoons heavy whipping cream (the brand I usually use comes from Costco and is incredibly thick; you may need a bit less depending on the thickness of your heavy cream!)



Cake layers

  • Preheat oven to 350°F. Prepare three 8 inch round pans with baker's floured spray (or grease and line with parchment rounds).
  • Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined. Mix bits of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
  • Pour in eggs and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
  • Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height.
  • Bake for 35-37 minutes (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans – it helps to run an offset spatula or knife around the perimeter of the pan first. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.
  • Once the layers have fully cooled, they can be leveled and caramelized bits can be trimmed from the sides / top of the cake using a leveler / serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble apart.
  • (This is a great time to make your frosting!)

Cream Cheese Buttercream Frosting

  • Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.
  • Remove about ½ cup of frosting from the bowl and set aside (if you’d like to add some colored icing to decorate the cake).


  • Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Spread the first layer with frosting. Add your next cake layer on top, and repeat the process with your remaining cake layers.
  • Now you're ready to crumb-coat. If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.
  • Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the fridge or freezer to set the frosting.
  • (This is a great time to 1) color your frosting if you’d like to use any colors to decorate, and 2) make your candy melt drip!)

Cake drip

  • Place heavy cream and candy melts in a microwave-safe bowl, and microwave on 50% power in 30-second intervals until smooth, stirring in between.
  • When your candy melt mix has cooled to a moderate temperature – it should feel slightly warm and still be fairly liquid – transfer it to a squeeze bottle or piping bag (you can use a spoon; you'll just have a little less control).
  • Slowly drizzle candy melt ganache around the upper edge of your cake, pausing every inch or so to let more fall in a drip down the side of the cake. Pour some of the remaining candy melt mix over the cake, and smooth any gaps or bumpy spots with an offset spatula or the back of a spoon.
  • If you’d like to add some sparkling sugar to a few of the drips, do it now before they set completely – smear a bit of butter or Crisco on your finger so the sugar will stick, then carefully press the sugar into the drips. Add a sprinkle over the top of the cake as well, if you’d like. Place the cake into the refrigerator to set the drips!


  • Place your cake topper on the cake – I set mine off-center just a bit to make more room for the flowers I wanted to add!
  • When I add flowers to a cake I usually start with the largest ones and then arrange the smaller ones around them. Add flowers to your liking! If using real rather than silk flowers, see this guide to non-toxic flowers for cakes.
  • Pipe small stars of frosting on for texture and a bit of accent color, and add a sprinkle of large and small sugar pearls over the top of the cake.
  • ...annd you’re done! Enjoy the celebration - and if the celebration's yours, Happy Anniversary!



Please note nutrition information is an estimate and may not be exactly accurate.


Serving: 1slice (1/16th cake) | Calories: 785kcal | Carbohydrates: 98g | Protein: 8g | Fat: 37g

Did you make this Easy Anniversary Cake? 

Let me know how it went - or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo! 

Cream Cheese Buttercream Frosting

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8 thoughts on “Easy Anniversary Cake

    1. Oh no…I thought I’d replied to this question! So sorry!! I usually store cakes in the refrigerator because of the cream cheese in the frosting; it’ll keep 3-5 days as long as it’s covered and protected from drying out. I apologize for not getting back to you sooner!

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