Name: Layered Princess Cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Yield: 1
Ingredients: 3/4 cup butter, softened -; 2-1/2 cups packed brown sugar -; 4 large eggs, room temperature -; 6 ounces semisweet chocolate, melted and cooled -; 3 teaspoons vanilla extract -; 3 cups all-purpose flour -; 3 teaspoons baking soda -; 1/2 teaspoon salt -; 1-1/2 cups sour cream -; 1-1/2 cups water -; Frosting: -; 1-1/4 cups butter, softened -; 10 cups confectioners' sugar -; 2 teaspoons vanilla extract -; 1/4 teaspoon salt -; 1/2 to 2/3 cup 2% milk -; Pink gel food coloring -; 4 ounces yellow candy coating disks -; Optional: Edible gold spray paint, edible gold paint and edible gold glitter -; Assorted sprinkles, pink sanding sugar, gold and pink pearls -

Recipe information

Cooking:

1 hour 15 min.

Servings per container:

Source:

More details

Ingredients for - Layered Princess Cake

1. 3/4 cup butter, softened -

2. 2-1/2 cups packed brown sugar -

3. 4 large eggs, room temperature -

4. 6 ounces semisweet chocolate, melted and cooled -

5. 3 teaspoons vanilla extract -

6. 3 cups all-purpose flour -

7. 3 teaspoons baking soda -

8. 1/2 teaspoon salt -

9. 1-1/2 cups sour cream -

10. 1-1/2 cups water -

11. Frosting: -

12. 1-1/4 cups butter, softened -

13. 10 cups confectioners' sugar -

14. 2 teaspoons vanilla extract -

15. 1/4 teaspoon salt -

16. 1/2 to 2/3 cup 2% milk -

17. Pink gel food coloring -

18. 4 ounces yellow candy coating disks -

19. Optional: Edible gold spray paint, edible gold paint and edible gold glitter -

20. Assorted sprinkles, pink sanding sugar, gold and pink pearls -

How to cook deliciously - Layered Princess Cake

1. Stage

Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Gradually beat in water.

2. Stage

Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. Stage

For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners’ sugar, vanilla, salt and enough milk to reach desired consistency; remove 1-1/2 cups frosting and set aside. Tint remaining frosting with pink gel food coloring until desired color is reached; tint reserved frosting a lighter shade of pink.

4. Stage

If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake.

5. Stage

For decoration, place melted candy coating in piping bag fitted with a small round tip; pipe star shapes onto waxed paper. Let stand until set. If desired, coat star shapes with edible gold spray paint or edible gold paint; sprinkle with edible gold glitter. Top cake with assorted sprinkles. Place light pink frosting in piping bag fitted with large star tip; pipe onto top of cake. Just before serving, gently stand 1 star on top of cake. Adhere remaining stars to sides of cake by gently pressing into frosting.