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Hat Cake

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Hat Cake
  • Prep 30 min
  • Total 3 hr 45 min
  • Servings 16
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Parade this cake at a special occasion! Birthdays, teas or a hats-off-to-you celebration!
Updated Jul 21, 2011

Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Bake and cool cake as directed on box--except use one 8-inch round pan and one 9-inch round pan. For easier handling, refrigerate or freeze cake 30 to 60 minutes or until firm.
  • 2
    Cut 6-inch circle out of waxed paper; place on 8-inch layer. Cut cake around circle with small knife to make 6-inch round layer; place on 9-inch layer, attaching pieces with small amount of frosting. Frost with a thin layer of frosting. Refrigerate or freeze 30 to 60 minutes to set frosting.
  • 3
    Frost cake. Trim hat with ribbon and flowers. Store loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    *For all chocolate and devil's food cake mixes, use only 1 cup of the water.
  • tip 2
    To add texture to frosting just like the photo, gently roll clean wicker basket over frosting.

Nutrition

380 Calories, 16g Total Fat, 1g Protein, 58g Total Carbohydrate, 42g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
3 1/2g
17%
Trans Fat
3 1/2g
Cholesterol
35mg
12%
Sodium
300mg
12%
Potassium
45mg
1%
Total Carbohydrate
58g
19%
Dietary Fiber
0g
0%
Sugars
42g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 3 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; 3 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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