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Layered Princess Cake

Total Time

Prep: 1-1/4 hours Bake: 40 min. + cooling

Makes

16 servings

This magical princess cake will make any party feel special. Whether you're having a birthday party, princess party or baby shower, it's sure to be a crowd pleaser. —Taste of Home Test Kitchen
Layered Princess Cake Recipe photo by Taste of Home

Ingredients

  • 3/4 cup butter, softened
  • 2-1/2 cups packed brown sugar
  • 4 large eggs, room temperature
  • 6 ounces semisweet chocolate, melted and cooled
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups sour cream
  • 1-1/2 cups water
  • FROSTING:
  • 1-1/4 cups butter, softened
  • 10 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/2 to 2/3 cup 2% milk
  • Pink gel food coloring
  • 4 ounces yellow candy coating disks
  • Optional: Edible gold spray paint, edible gold paint and edible gold glitter
  • Assorted sprinkles, pink sanding sugar, gold and pink pearls

Directions

  1. Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Gradually beat in water.
  2. Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners’ sugar, vanilla, salt and enough milk to reach desired consistency; remove 1-1/2 cups frosting and set aside. Tint remaining frosting with pink gel food coloring until desired color is reached; tint reserved frosting a lighter shade of pink.
  4. If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake.
  5. For decoration, place melted candy coating in piping bag fitted with a small round tip; pipe star shapes onto waxed paper. Let stand until set. If desired, coat star shapes with edible gold spray paint or edible gold paint; sprinkle with edible gold glitter. Top cake with assorted sprinkles. Place light pink frosting in piping bag fitted with large star tip; pipe onto top of cake. Just before serving, gently stand 1 star on top of cake. Adhere remaining stars to sides of cake by gently pressing into frosting.

Nutrition Facts

1 piece: 881 calories, 35g fat (22g saturated fat), 114mg cholesterol, 578mg sodium, 135g carbohydrate (115g sugars, 1g fiber), 6g protein.

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