Royal Princess Crown Cake

Royal Princess Crown Cake

This sweet and simple cut-out cake feeds a crowd and is less hassle than ordering a cake from a bakery or grocery store.

Prep Time



Total Time






box Betty Crocker® SuperMoist® cake mix (any flavor*)
Water, vegetable oil and eggs called for on cake mix box
container Betty Crocker® Whipped fluffy white frosting
Neon pink liquid food color
Tray or cardboard (15x12 inches), covered with wrapping paper and plastic food wrap or foil
cup white vanilla baking chips
cup colored pearlescent sugar sprinkles, if desired
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. Place cake in freezer 30 minutes before cutting to reduce crumbs.
  2. In large bowl, mix frosting and food color to desired color. Using serrated knife, cut rounded top off cake to level surface; place cake top side up. Use toothpicks to mark sections of cake to be cut (see diagram); cut cake into crown shape. Place on serving tray.
  3. Frost with thin layer of frosting to seal in crumbs. Freeze about 30 minutes to set frosting. Frost entire cake.
  4. Line cookie sheet with waxed paper. In 1-cup microwavable measuring cup, microwave baking chips uncovered on Medium (50%) 30 seconds. Stir; microwave in 10-second increments, stirring after each, until melted and smooth. Place in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to pipe star and squiggle shapes as desired on waxed paper; immediately top with sprinkles. Refrigerate 10 minutes to set.
  5. To decorate cake, place white chocolate shapes on top of cake. Store loosely covered at room temperature.
Makes 12 Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*For all chocolate and devil's food cake mixes, use only 1 cup of the water.
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.
Save the scraps! The cake scraps can be crumbled and sprinkled over ice cream or made into cake pops to serve with the crown cake.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 370
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 6g,
    • Trans Fat 2g),
  • Cholesterol 45mg;
  • Sodium 240mg;
  • Total Carbohydrate 45g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • 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;
    • 4 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.