Purse Cake

Purse Cake

Candies, cake mix and ready-to-spread frosting are about all you need to create a fun purse cake.

Prep Time



Total Time






box Betty Crocker® SuperMoist® cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
containers Betty Crocker® Rich & Creamy vanilla frosting
Food color, as desired
piece green peelable string licorice
jellied ring candy
Assorted small multicolored hard candies, as desired
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8-inch round cake pans. Make cake batter as directed on box. Pour into pans.
  2. Bake as directed on box for 8-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cake 30 to 60 minutes or until firm.
  3. In small bowl, mix 1 container frosting and food color until desired shade for purse.
  4. Use serrated knife to cut one-fourth off each cake to form a straight edge about 6 1/2 inches long as shown in diagram (discard small pieces of cake or use for making small purse shown in video). Spread slightly less than 1/4 cup frosting on bottom side of 1 layer; spread about 1 tablespoon frosting on cut side. Stand cake layer, cut side down, on serving plate. Spread about 1 tablespoon frosting on cut side of second layer; place bottom side of layer on frosting of standing layer, matching cut edges. Lightly press layers together to form purse cake.
  5. Spread a thin layer of frosting over entire cake to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost cake with remaining tinted frosting. In small bowl, mix 1/2 cup frosting and food color until desired shade for trim. Place tinted frosting in decorator bag or resealable food-storage plastic bag with small corner of bag cut off. Pipe on purse as desired.
  6. Use peelable string licorice for handle and jellied ring candy for clasp. Decorate purse with assorted candies. Store loosely covered.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Need some extra help? See how to make it.
We prefer using two 8-inch cake layers. This results in a more stable cake that is less likely to tip over. Use remaining frosting to decorate small purse shown in video.
Bulk candy stores carry a wide variety of candies. You can see what you're purchasing and pick just the candies you want.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 130),
  • Total Fat 15g
    • (Saturated Fat 3g,
    • Trans Fat 2 1/2g),
  • Cholesterol 40mg;
  • Sodium 290mg;
  • Total Carbohydrate 51g
    • (Dietary Fiber 0g,
    • Sugars 36g),
  • Protein 1g;
Percent Daily Value*:
    • 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 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.