Princess Castle Cake

Princess Castle Cake

Satisfy your child's craving for make-believe with a cake that's as simple as building with blocks.

Prep Time

40

Minutes

Total Time

4:25

Hrs:Mins

Makes

30

servings

2
boxes Betty Crocker® SuperMoist® yellow cake mix
2
cups water
1
cup vegetable oil
6
eggs
3 1/2
containers Betty Crocker® Whipped fluffy white frosting
Red food color
Tray or cardboard (18x18 inches), covered with wrapping paper and plastic food wrap or foil
5
ice cream cones with pointed ends
Betty Crocker® pink decorating sugar
5
candy stars
28
sugar cubes
4
pink gum balls
5
pink sugar wafer cookies
1
tube (4.25 oz) Betty Crocker® white decorating icing
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of four 8-inch square pans. In large bowl, beat 1 cake mix, 1 cup of the water, 1/2 cup of the oil and 3 eggs using electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter between 2 pans. Bake 2 pans at a time for 23 to 29 minutes (26 to 34 minutes for dark or nonstick pan) 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 cooled cake in freezer 45 minutes before cutting, to reduce crumbs.
  2. Spoon frosting into large bowl. Stir in enough food color until desired pink color.
  3. Using serrated knife, cut off domed top from each cake so they will be flat when stacked. On tray, place 1 cake, cut side down; spread 1/3 cup frosting over top. Add second cake, cut side down; spread top with 1/3 cup frosting. Add third cake, cut side down; do not frost.
  4. Cut fourth cake into quarters. Spread small amount of frosting on center of cake, about the size of a cake quarter. Place 1 quarter, cut side down, on top of frosting. Spread top of stacked cake quarter with 1 tablespoon frosting. Place second quarter on top of first quarter; spread top with 1 tablespoon frosting. Add third quarter; do not frost. Cut fourth quarter into quarters to create four 2-inch squares. Spread a small dollop of frosting on the top center of the second tier of cakes. Place one 2-inch piece on the center; spread top with frosting. Top with one more 2-inch piece. (Discard remaining 2 pieces.)
  5. Spread thin layer of frosting over layered cake to seal in crumbs. Freeze cake 30 to 60 minutes.
  6. Frost pointed-end cones with frosting; roll in pink sugar. Frost cake with remaining frosting. Place 1 upside-down cone on each corner of the first cake layer and 1 on top cake layer for center steeple. Top each cone with a candy star.
  7. Place sugar cubes around edges of the first and second layers. Top each of the 4 corner sugar cubes with a gum ball. Attach 2 cookies on one side of first layer to create doors. Cut 2 additional cookies to desired size for windows; place each cookie on opposite sides of doors. Cut remaining cookie in half; place 1 half in center of second layer to create accent window. Pipe on window panes and doorknobs with white icing. Store loosely covered.
Makes 30 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Need some extra help? See how to make it.
Do you need to bake cake layers in batches? Just cover and refrigerate batter in the mixing bowl while the first batch is baking. An extra minute or two for baking the second batch may be needed.
Treat kids to a candy-store trip to select the candies for cake decorating.
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 Princess Castle Party!

Nutrition Information:

1 Serving (1 Serving (Cake and Frosting Only))
  • Calories 360
    • (Calories from Fat 160),
  • Total Fat 17g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 2 1/2g),
  • Cholesterol 40mg;
  • Sodium 260mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 0g,
    • Sugars 36g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 3 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.