Menu

Purse Cake

  • Save Recipe
Purse Cake
  • Prep 35 min
  • Total 3 hr 30 min
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Candies, cake mix and ready-to-spread frosting are about all you need to create a fun purse cake.
By Betty Crocker Kitchens
Updated Oct 10, 2022

Ingredients

Steps

  • 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. (See link below for diagram.) Save small pieces of cake for another use. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Bulk candy stores carry a wide variety of candies. You can see what you're purchasing and pick just the candies you want.

Nutrition

350 Calories, 15g Total Fat, 1g Protein, 51g Total Carbohydrate, 36g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
3g
16%
Trans Fat
2 1/2g
Cholesterol
40mg
13%
Sodium
290mg
12%
Potassium
45mg
1%
Total Carbohydrate
51g
17%
Dietary Fiber
0g
0%
Sugars
36g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
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 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved