Chocolate Princess Castle Cake

Chocolate Princess Castle Cake

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

Prep Time



Total Time






boxes Betty Crocker® SuperMoist® chocolate fudge cake mix
cups water
cup vegetable oil
Tray or cardboard (18x18 inches), covered with wrapping paper and plastic food wrap or foil
Frosting and Decorations
containers Betty Crocker® Rich & Creamy milk chocolate frosting
fudge-dipped ice cream cone
regular-size ice cream cones with pointed ends
miniature ice cream cones with pointed ends
tube (4.25 oz) Betty Crocker® white decorating icing
Betty Crocker® blue sugar
Candy stars
rectangular vanilla sugar wafer cookies
Pretzel sticks
red cinnamon candies
Red string licorice
miniature peanut butter cup candies
red jujube candies
white gum balls
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.
Makes 30 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving (Cake and Frosting Only))
  • Calories 300
    • (Calories from Fat 120),
  • Total Fat 14g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 2g),
  • Cholesterol 40mg;
  • Sodium 340mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 0g,
    • Sugars 27g),
  • Protein 2g;
Percent Daily Value*:
    • 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.