Name: Layered Princess Cake
Prep time: 1 h 15 min
Cook time: 40 min
Total time: 1 h 55 min
Yield: 16 servings
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

This magical princess cake will make any party feel special. Whether you're having a birthday party, princess party or baby shower, it's sure to be a crowd pleaser. —Taste of Home Test Kitchen

TEST KITCHEN APPROVED

Layered Princess Cake

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Yield:16 servings

Prep:1 hour 15 min

Cook:40 min

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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

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Directions

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.

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.
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.
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.
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.

Nutrition Facts

1 piece: 881 calories, 35g fat (22g saturated fat), 114mg cholesterol, 578mg sodium, 135g carbohydrate (115g sugars, 1g fiber), 6g protein.

Tester

Josh Rink

As a culinary producer at Taste of Home, Josh Rink combines his artistic talents with a lifelong love of food. While pursuing an education in fine arts, he worked as a barista, baker and caterer. Josh has also worked in visual merchandising for Pottery Barn and the Field Museum in Chicago. Now, you’ll find him in our Test Kitchen styling and shoo...