Chocolate Princess Castle Cake

Travel to the land of castles, princes and princesses with a delicious and fun cake.

  • Prep Time 55 min
  • Total Time 4 hr 30 min
  • Servings 30

Ingredients

Cake

2
boxes Betty Crocker™ SuperMoist™ chocolate fudge cake mix
2
cups water
1
cup vegetable oil
6
eggs
Tray or cardboard (18x18 inches), covered with wrapping paper and plastic food wrap or foil

Frosting and Decorations

2
containers Betty Crocker™ Rich & Creamy milk chocolate frosting
1
fudge-dipped ice cream cone
4
regular-size ice cream cones with pointed ends
5
miniature ice cream cones with pointed ends
1
tube (4.25 oz) Betty Crocker™ white decorating icing
Betty Crocker™ blue sugar
Candy stars
5
rectangular vanilla sugar wafer cookies
Pretzel sticks
4
red cinnamon candies
Red string licorice
4
miniature peanut butter cup candies
4
red jujube candies
4
white gum balls
12
miniature chocolate-covered caramels

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of four 8-inch square pans with baking spray with flour. In large bowl, beat 1 cake mix, 1 cup of the water, 1/2 cup of the oil and 3 eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter between 2 of the pans.
  • 2 Bake 27 to 34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. Repeat with remaining cake mix, water, oil and eggs. Chill cakes in freezer 45 minutes before cutting to reduce crumbs.
  • 3 Cut off domed top from each cake so they will be flat when stacked. On tray, place cake A (see diagram); spread with 1/3 cup frosting. Top with cake B; spread with 1/3 cup frosting. Top with cake C; spread with 1/3 cup chocolate frosting.
  • 4 Cut fourth cake into quarters. Place one quarter (piece 1) on top of stacked cakes; spread top with 1 tablespoon frosting. Cut second quarter horizontally in half; place half of second quarter on top of first quarter and spread top with 1 tablespoon frosting. Cut third quarter into 2-inch square; place on center of cake stack. (Discard remaining cake, or reserve for another use.)
  • 5 Reserve 2 tablespoons frosting in resealable food-storage plastic bag. To seal crumbs, spread thin layer of frosting over layered cake, and refrigerate or freeze cake 30 to 60 minutes to set frosting. Spread remaining frosting over entire cake. Place fudge-dipped cone upside down on center of cake. Place 4 regular ice cream cones upside down on corners of cake.
  • 6 Dip edges of miniature cones into white decorating icing; sprinkle with blue sugar. Place upside down on top of larger cones. Top each cone with candy star, attaching with small amount of white icing.
  • 7 Cut 1 wafer cookie in half crosswise. Cut tiny corner from bag of frosting; pipe frosting on 2 whole and 1 half cookies for window panes. Place windows on castle. Insert ends of pretzels slightly into cake for drawbridge. Place 2 cookies on drawbridge for door; press tops slightly against cake. Add cinnamon candies to doors and front of cake. Add licorice for bridge wire.
  • 8 Place peanut butter cup candies upside down on 4 corners near top of castle. To make turrets, add red jujube candies and gum balls to peanut butter candies with small amount of white icing. Add caramels to front of cake for parapets. Store loosely covered.

Expert Tips

Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper.

Get a party menu, prep guide, tips, party games, activities and more for a Magical Prince Castle Party!

Instead of using milk chocolate frosting, create a pink castle by using either Betty Crocker® Whipped strawberry or Rich & Creamy cherry frosting.

This cake is perfect for a princess-themed party. Look for inexpensive tiaras and wands at your local party-supply store.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (Cake and Frosting Only)
Calories
300
(
Calories from Fat
120),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
2g
2%
),
Cholesterol
40mg
40%;
Sodium
340mg
340%;
Total Carbohydrate
42g
42%
(Dietary Fiber
0g
0%
  Sugars
27g
27%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
6%;
Iron
8%;
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.