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Chocolate Princess Castle Cake
Chocolate Princess Castle Cake
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Prep Time:
55 minutes
Total Time:
4 hours 30 minutes
Make a royal-themed cake that will transport you to a fairy tale castle.
Ingredients:
  • 2 boxes Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • 2 cups water
  • 1 cup vegetable oil
  • 6 eggs
  • Tray or cardboard (18x18 inches), covered with wrapping paper and plastic food wrap or foil
  • 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
  • 1 fudge-dipped ice cream cone
  • 4 regular-size ice cream cones with pointed ends
  • 5 miniature ice cream cones with pointed ends
  • 1 tube (4.25 oz) Betty Crocker™ white decorating icing
  • Betty Crocker™ blue sugar
  • Candy stars
  • 5 rectangular vanilla sugar wafer cookies
  • Pretzel sticks
  • 4 red cinnamon candies
  • Red string licorice
  • 4 miniature peanut butter cup candies
  • 4 red jujube candies
  • 4 white gum balls
  • 12 miniature chocolate-covered caramels
Instructions:
  • Preheat the oven to 350°F (or 325°F for dark or nonstick pans) and generously spray four 8-inch square pans with baking spray with flour. In a large bowl, use an electric mixer to combine 1 cake mix, 1 cup of water, 1/2 cup of oil, and 3 eggs. Start on low speed for 30 seconds, then switch to medium speed for 2 minutes, scraping the bowl occasionally. Divide the batter evenly between 2 of the pans.
  • Bake for 27 to 34 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then remove from pans and transfer to cooling racks. Let the cakes cool completely for about 30 minutes. Repeat the process with the remaining cake mix, water, oil, and eggs. To reduce crumbs, chill the cakes in the freezer for 45 minutes before cutting. Enjoy!
  • Trim the tops of the cakes to create a level surface for stacking. Place cake A on a tray. Spread 1/3 cup frosting over cake A. Place cake B on top and spread another 1/3 cup frosting. Add cake C and spread 1/3 cup chocolate frosting on the top.
  • Cut the fourth cake into quarters. Place one quarter (piece 1) on top of the stacked cakes and spread the top with 1 tablespoon of frosting. Cut the second quarter horizontally in half, place half of the second quarter on top of the first quarter, and spread the top with 1 tablespoon of frosting. Cut the third quarter into a 2-inch square and place it in the center of the cake stack. Discard the remaining cake or reserve it for another use.
  • Set aside 2 tablespoons of frosting in a resealable plastic bag. Frost a thin layer over the layered cake to seal in crumbs, then chill the cake in the refrigerator or freezer for 30 to 60 minutes to allow the frosting to set. Spread the rest of the frosting over the entire cake. Flip a fudge-dipped cone upside down in the center of the cake and place 4 regular ice cream cones upside down on the corners of the cake.
  • First, delicately dip the edges of the miniature cones into luscious white decorating icing, then generously sprinkle them with vibrant blue sugar. Next, invert the cones and place them gently on top of the larger cones. Lastly, crown each cone with a delightful candy star, securing it in place with a touch of the white icing.
  • Halve a wafer cookie. Cut a small corner off the frosting bag and pipe frosting onto 2 whole cookies and the halved cookie to create window panes. Place the windows on the castle. Insert pretzel ends partially into the cake to make a drawbridge. Put 2 cookies on the drawbridge as a door; gently press them against the cake. Decorate the doors and the front of the cake with cinnamon candies. Use licorice as bridge wire.
  • Arrange peanut butter cup candies with the open side facing up on the four corners near the top of the castle. Create turrets by adding red jujube candies and gum balls to the peanut butter candies using a small amount of white icing. Place caramels on the front of the cake to make parapets. Store the cake loosely covered.

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