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