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Princess Tiara Cake

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  • Prep 1 hr 30 min
  • Total 4 hr 10 min
  • Servings 18
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Topped with our Betty Crocker™ vanilla frosting, try this beautiful and delicious Princess Tiara Cake recipe – a spectacular treat for special occasions and birthdays.
Updated May 24, 2022
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Topping and Filling


  • 1
    Heat oven to 350°F. Grease 3 (8-inch) and 2 (6-inch) round cake pans with shortening, or spray with cooking spray.
  • 2
    Make cake batter as directed on boxes (both boxes can be made at one time). Fold in melted white chocolate.
  • 3
    Spread 2 1/4 cups cake batter in each 8-inch pan. Divide remaining cake batter evenly among 6-inch pans.
  • 4
    Bake 8-inch pans 24 to 28 minutes, 6-inch pans 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour. Trim off rounded tops of cake layers, if necessary.
  • 5
    Place small amount of frosting in center of plate to keep cake in position. Place one 8-inch cake layer, bottom side down, on plate; frost with 1/2 cup frosting. Top with second 8-inch cake layer; frost with 1/2 cup frosting. Top with third cake round. Frost top and side of cake with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes.
  • 6
    Place small amount of frosting in center of 8-inch cardboard cake round. Place one 6-inch cake layer bottom side down on cardboard round; frost with 1/3 cup frosting. Top with second 6-inch cake layer; frost top and side with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes.
  • 7
    Place 1 1/2 cups frosting in each of 3 small bowls. Using food colors, tint frosting in 1 bowl violet, 1 bowl darker pink, 1 bowl lighter pink.
  • 8
    Remove 8-inch cake from refrigerator; frost with vanilla frosting, making smooth surface.
  • 9
    Fit decorating bag with large petal tip. Fill bag with violet frosting; pipe frosting starting at base of cake using slow even up and down long zigzag motion to create loose ruffle around bottom. Pipe 3 complete rows of violet ruffles, one row on top of another, going up side of cake. Fill same bag with darker pink frosting, repeating to create 3 complete rows of darker pink ruffles. Repeat steps with lighter pink frosting. When all 9 rows of ruffles are piped, squeeze any remaining colored frosting out of bag onto cake.
  • 10
    Fit second piping bag with clean large petal tip. Fill bag with 1 cup vanilla frosting; pipe rows of ruffles above lighter pink ruffles. Return to refrigerator.
  • 11
    Meanwhile, remove 6-inch iced cake from refrigerator. Spread layer of vanilla frosting on top and side of cake. Place in center of 8-inch cake. Place pearls around 6-inch round as shown in photo. Top with tiara.

Tips from the Betty Crocker Kitchens

  • tip 1
    Not enough cake pans? Store batter covered in refrigerator while baking other layers. Cool pan completely before baking next layer.
  • tip 2
    To keep your serving plate clean while frosting the cake, place strips of waxed paper around edge of plate. Remove after frosting is complete.
  • tip 3
    Applying a thin layer of frosting to a cake and refrigerating helps to seal in the crumbs before the final decorating.


Nutrition Facts are not available for this recipe
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