Best 11 Princess Cake Recipes

MARZIPAN PRINCESS CAKE

Steps:

• Fit heavy-duty stand mixer with flat beater attachment. Crumble almond paste into large mixer bowl; add 3 cups powdered sugar. Beat on low speed until mixture is crumbly and resembles cornmeal. Add corn syrup and 1 tablespoon water. Mix on low speed, adding additional water, 1 teaspoon at a time, until mixture starts to form a dough. Remove about 1/8 of marzipan for daisies; wrap in plastic wrap and set aside. Add green food color and water, 1 teaspoon at a time, to remaining marzipan; beat on low speed until pale green and consistency of modeling clay. Sprinkle work surface generously with powdered sugar. Knead green marzipan until smooth and color is even, sprinkling with additional powdered sugar as needed to reduce stickiness. Flatten into round disc, about 6 inches in diameter. Double wrap disc in plastic wrap. Refrigerate marzipan at least 24 hours or up to 1 week.
• Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (9-inch) round pans with shortening; lightly flour. Line pan bottoms with waxed paper or cooking parchment paper; grease again and lightly flour. In large bowl, beat egg whites with electric mixer on high speed, gradually adding 1/4 cup of the granulated sugar until stiff peaks form. Set aside. In medium bowl, combine flour, baking powder and salt; set aside.
• In another large bowl, beat egg yolks with remaining 3/4 cup granulated sugar at high speed until thick and pale yellow, about 1 minute. Reduce speed to low. Gradually beat in melted butter and vanilla until smooth. Fold 1 cup of the egg whites into egg yolk mixture until well blended. Fold in remaining egg whites until blended. Sift 1/3 of flour mixture over batter; fold in. Sift remaining flour, half at a time, over batter; fold in. Spread 1/3 of batter (about 1 1/4 cups) into one pan. Spread the remaining batter (about 2 1/2 cups) in second pan. Place both pans in oven.
• Bake smaller cake 10 to 15 minutes; larger cake 17 to 22 minutes or until top springs back when touched lightly in center. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 40 minutes. Refrigerate larger cake 20 minutes before assembling cake.
• Meanwhile, in 1 1/2-quart saucepan, mix pudding mix and half-and-half. Bring to a boil over medium heat, stirring constantly. Pour into bowl; place plastic wrap directly on top of pudding. Cool 15 minutes; refrigerate until completely chilled, at least 2 hours. Just before assembling cake, beat pudding with electric mixer on medium speed until smooth. In small bowl, beat whipping cream, 1 tablespoon powdered sugar and 1/2 teaspoon vanilla on high speed until stiff peaks form. Stir whipped cream into pudding until blended.
• To assemble cake, using long, thin serrated knife, cut large cake horizontally into 2 layers. Place smaller cake on cake plate; spread top with 1/4 cup of the preserves. Spread 1/2 of the pudding mixture (about 1 1/4 cups) over preserves, mounding slightly in center and tapering at edge. Place second layer (half of larger cake), cut side up over filling. Spread with remaining preserves. Spoon and spread remaining pudding mixture over preserves. Top with remaining cake layer, top side up. With serrated knife, trim top edge of cake so edge is slightly rounded. Refrigerate cake until ready to frost.
• In large bowl, beat 1/2 cup butter, 2 cups powdered sugar, 1 teaspoon vanilla and 2 tablespoons of the milk with electric mixer on low speed until mixed. Beat on medium speed until smooth and creamy, adding milk, 1 teaspoon at a time, until spreading consistency. Place1/4 cup of frosting in small bowl; cover and set aside. Spread thin layer of remaining frosting over top and side of cake. Cover and refrigerate.
• For marzipan covering for cake, generously sprinkle work surface with powdered sugar. With rolling pin, roll green marzipan to 14- to 15-inch circle, adding powdered sugar and rotating disc every few rolls to prevent sticking. Remove cake from refrigerator. Roll marzipan onto rolling pin and gently unroll over cake. Press marzipan gently against top and side of cake to mold to cake and create a smooth surface. With sharp knife or pizza cutter, trim off extra marzipan at bottom edge of cake. Roll green trimmings until 1/4-inch thick and cut into 1/2-inch wide strip with pastry wheel or sharp knife. Attach to bottom of cake.
• For marzipan daisies, generously sprinkle work surface with powdered sugar; roll marzipan to 1/4-inch thickness. With sharp knife or daisy cutter, make several daisy shapes. Place daisies on top of cake, overlapping petals as desired. Place yellow confetti sprinkle in center of each daisy. Store in refrigerator.

CINNAMON CROISSANT COFFEE CAKE (PRINCESS RING)

Steps:

• Prepare ring:
• Butter a 24-centimeter (about 9-inch) springform pan and line with a round of parchment paper. Butter paper and remove side of pan.
• Stir together sugars and cinnamon.
• Roll out dough on a lightly floured surface, dusting with flour as necessary, into a 24- by 9-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife.
• Arrange dough so that a long side is nearest you and sprinkle cinnamon sugar over dough, leaving a 1-inch border along bottom edge. Brush border with some beaten egg and chill remaining egg. Fold top edge of dough over about 1 inch. Using both hands, roll dough toward you: Use your thumbs to tuck dough under and tighten as you go, working your way down entire length of log (as when rolling up a poster), and gently rock dough back and forth to keep it taut and even. When finished, roll log back and forth over seam to seal.
• Transfer log, seam side down, to bottom of springform pan, bringing both ends of log together to make a ring. Beginning 2 inches from where ends meet, make vertical cuts from outside of ring toward center at 2-inch intervals, cutting halfway through ring.
• Let ring rise:
• Attach side of pan and slide pan into garbage bag, propping up top of bag with inverted glasses to keep it from touching dough, then tuck open end under pan. Let ring rise until slightly puffy and spongy to the touch, about 2 1/2 hours.
• Make streusel while ring is rising:
• Blend flour and sugar in a food processor. Add frozen butter and pulse until very finely chopped. Chill streusel until ready to use.
• Preheat oven to 375°F.
• Gently brush top and center of ring with some of remaining beaten egg, then sprinkle with streusel. Bake in middle of oven until top is browned and streusel is crisp, about 45 minutes.
• Cool in pan on a rack 10 minutes, then run a thin knife around edge to loosen and remove side of pan.

PRINCESS CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease four 8-inch springform pans and line with parchment paper.
• Combine 1 cup plus 6 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Sift flour in gradually and add the vanilla extract, beating until smooth. Distribute batter evenly between the 4 prepared pans.
• Bake in the preheated oven until a skewer inserted in the center comes out clean, 25 to 35 minutes. Cool in the pans for 10 minutes. Remove rings and transfer cakes to wire racks. Cool completely before decorating, about 1 hour.
• Cut out a 2-inch hole from the center of each cooled cake using a round cutter of glass, large enough for the doll to fit through.
• Glue cake board onto a revolving cake stand using a small amount of frosting. Spread 2 tablespoons of frosting on the cake board and lay the first cake on top. Repeat with remaining cake layers, aligning the holes in the center; cake should reach the hips of the doll. Insert 4 straws 1/2 inch from the hole, piercing all the way through the layers, to add stability. Cut off the ends of the straws sticking out from the cake with scissors.
• Measure 1/2 inch from the top edge of the cake using a ruler, rotating the cake and making marks with a skewer. Trim off the edge at an angle to create a dome-shaped skirt.
• Color 2/3 of the vanilla frosting in a bowl with a few drops of pink food coloring. Frost entire cake with a thin layer of frosting, including inside the hole in the center using a thin spatula. Refrigerate cake for 30 minutes to 1 hour to set the first coat.
• Fill a piping bag with a large flat tip with frosting. Pipe frosting around the cake, working from the bottom up, until it is fully covered. Immerse a long icing spatula in hot water and dry thoroughly with a kitchen towel. Smooth frosting with the warm spatula for a polished, smooth finish. Repeat process until frosting is smooth. Chill cake in the fridge for at least 1 hour and up to overnight.
• Wrap the doll's legs with plastic wrap and insert doll into the hole, adding frosting to the hole if necessary to keep the doll in place.
• Divide remaining frosting into different bowls and color pink, green, and/or leave some white. Use the skewer to trace where you intend to pipe any patterns, bows, or other design elements over the frosting.
• Fit a small star tip on a piping bag and fill it with white or light pink frosting. Holding the bag almost perpendicular to the cake, make rows of small stars for the front of the dress. Work from the bottom up. Pipe more stars directly onto the doll from the waist up to make the top of the dress.
• Use a ruffle tip to create ruffles, ribbons, and bows. Use a small star tip to create rosettes all over the skirt of the dress. Use a leaf tip with green icing to add leaves. Keep completed cake in the refrigerator until serving.

LAYERED PRINCESS CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease parchment. 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 vanilla and melted chocolate. 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 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 one star on top of cake. Adhere remaining stars to sides of cake by gently pressing into frosting.

PRINCESS DIANA'S BIRTHDAY CAKE

Steps:

• Preheat oven to 350F.
• To make cake: Grease bottom and sides of two 8- or 9-inch round layer-cake pans.
• Line bottoms with parchment or waxed paper; grease paper.
• Add granulated sugar to each pan, tilt to coat bottom and sides; shake out excess.
• Beat eggs in a large bowl with electric mixer on high speed until pale, about 1 minute.
• Gradually add the 1 1/2 cups sugar, beating about 2 minutes (or more, as needed) until mixture is thick, tripled in volume and forms a slowly dissolving ribbon when beaters are lifted.
• Working quickly, stir in water and vanilla.
• Fold in flour mixture just until completely blended.
• Pour into prepared pans.
• Bake 30 to 35 minutes until tops are lightly browned and toothpick inserted near center comes out clean.
• Cool in pans on rack 10 minutes.
• Run thin-bladed knife between sides of pans and cakes to loosen.
• Invert pans on rack; peel off paper and cool completely.
• To make filling: Beat cream and vanilla in a large bowl with electric mixer until soft peaks form when beaters are lifted.
• Gradually beat in sugar until cream is of spreading consistency.
• To assemble: Slice each layer in half horizontally, using a long serrated knife.
• Place one layer on serving plate, spread with 1 cup whipped cream, top with one-third of the sliced berries.
• Repeat with two more layers.
• Place remaining layer on top; spread remaining cream over sides and top.
• Garnish with reserved berries.
• Refrigerate until ready to serve.

PRINCESS DIANA'S CAKE

Steps:

• Cake:.
• Grease and flour the bottom of a 9 x 13-inch pan.
• Mix together the oil, eggs, sugar and vanilla extract.
• Sift the dry ingredients; add to mixture. Add remaining ingredients.
• Bake at 350' for 45 - 50 minutes (or until an inserted toothpick comes out clean).
• Frosting:
• Beat oil and vanilla extract into cream cheese.
• Add powdered sugar.
• Beat until light and fluffy.

PINK PRINCESS CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch bundt or tube pan.
• Combine the cake mix, gelatin, flour, eggs and thawed strawberries. Beat at medium speed of an electric mixer for 3 minutes. Add the oil and beat for one more minute. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool before frosting or serving.

PRINCESS DIANA'S WEDDING CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour a 9 X 13 baking dish.
• 2. In large bowl, mix together oil, eggs, sugar, and vanilla extract. Sift the dry ingredients and add to mixture. Stir in the remaining ingredients. Pour batter into prepared pan and bake at 350 degrees for 48 to 50 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool cake completely and frost with cream cheese frosting. Enjoy!

PRINCESS WHITE CAKE WITH PINEAPPLE & LEMON FILLING

Steps:

• 1. To Prepare the Cake: Sift the Cake Flour, Sugar, baking powder & salt into a mixing bowl. Add the milk, flavorings & shortening & beat until well blended. add the eggs whites, beat for 2 minutes. Spread the batter in 2 greased and floured 8" round cake pans. Bake at 350* 25-30 minutes or until cake test done. Cool in the pans for 10-15 minutes. Remove to a wire rack to cool completely
• 2. To Prepare the Filling: Combine Sugar, cornstarch, & Salt in the top of a double boilerand mix well. Stir in the lemon zest & lemon juice .Add the Pineapple juice, egg yolks, & butter & mix well. Cook over boiling water until smooth and thickened, stirring constantly. Cool to room temperature.
• 3. To Assemble the cake: Slice each cake in halve horizontally. Place 1 of the 4 layers on a cake plate and spread evenly with 1/3 of the Pineapple Lemon mixture & a thin Layer of whipped cream. Place the second layer on top of the first and spread with Half of the Pineapple lemon mixture & a thin layer of whipped cream, the same with the next layer with the remaining pineapple lemon mixture. Top with remaining cake layer and frost the top and sides with the Whipped Cream over entire cake. Chill until serving time. Cut into thin slices to serve.

PRINCESS CAKE

Steps:

• Preparation: FOR THE GENOISE (Continued): Sift flour mixture over egg mixture, and gently fold. When almost incorporated, slowly add melted butter, and fold. Divide batter between baking sheets, spread evenly, and bake until golden brown and springy to the touch, 8 to 10 minutes. Let cool. Run a knife around edges of pans, and invert onto a clean surface; discard parchment. Using an 8-by-3-inch cake ring, cut out 4 circles. Choose the 3 thickest cake circles, and reserve the fourth for another use. ASSEMBLE THE CAKE Place the cake ring on a 9-inch cardboard circle. Place 1 cake circle in ring, and lightly brush top with syrup. Using a small offset spatula, spread jam on cake layer. Whisk 2 1/2 cups cream until stiff peaks form. Cover jam with 1/2 cup whipped cream. Top with another cake circle, and brush top with syrup. Cover this circle with pastry cream. Place final cake circle on top, pressing down gently, and brush top with syrup. Spoon remaining whipped cream over cake, and smooth. Cover, and refrigerate at least 4 hours (preferably overnight). Whisk remaining 1/2 cup cream in a medium bowl until stiff peaks form. Remove cake ring, coat sides w/cream. Refrigerate until cold ~ 30 min. ATTACH MARZIPAN Knead a golf-ball-size piece of marzipan with a couple of drops of blue food coloring, adding more drops as needed to reach desired color (this piece should be a few shades darker than the final). Knead half the colored marzipan into remaining marzipan until color is evenly distributed. (Add remaining half if needed to reach desired color.) On a surface dusted with confectioners' sugar, roll out marzipan to a 14-inch circle, about 1/8 inch thick. Place a doily in the center of marzipan. With the rolling pin, slowly but firmly roll over doily to create an imprint. Gently remove doily. Place marzipan over cake, smooth sides, and trim bottom edges. Refrigerate for up to 3 days.

FAIRY TALE PRINCESS CAKE

Steps:

• Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) and three 8-inch round cake pans with shortening; coat with flour (do not use cooking spray).
• In large bowl, make cake batter as directed on boxes. (Both boxes of cake mix can be made at one time; do not make more than 2 boxes, and do not increase beating time.) Pour 3 1/4 cups batter into 1 1/2-quart bowl, and divide remaining batter among 3 pans (slightly less than 2 cups per pan).
• Bake cake pans 23 to 30 minutes and bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans and bowl. Cool completely, about 1 hour. Place cakes in freezer 45 minutes before cutting to reduce crumbs. Cut off rounded tops of cakes. Cut bowl cake in half horizontally. Cut 1 3/4-inch diameter hole in center of all 5 cake layers.
• Spoon frosting into large bowl. Stir in food color until desired pink color. Place one 8-inch cake on serving plate; spread 1/3 cup frosting over top. Top with second 8-inch cake; spread with 1/3 cup frosting. Repeat with third layer; top with larger bowl cake layer, cut side up. Spread with small amount of frosting. Top with rounded bowl cake layer, cut side down. Trim side of cake if necessary to make a tapered "skirt."
• Spread thin layer of frosting over side and top of layered cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
• Spread frosting over cake as desired. Wrap hair and lower half of doll with plastic wrap. Insert doll into center of cake. Frost body of doll. Decorate with sprinkles and candy pearls as desired. Unwrap hair. Store cake loosely covered.