Princess Cake
An elegant and whimsical dessert with light cake layers, creamy fillings, and a smooth fondant finish, perfect for any celebration!
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 1 cup raspberry jam
- 2 cups heavy cream
- ¼ cup powdered sugar
- 2 cups unsalted butter for frosting
- 4 cups powdered sugar for frosting
- 2 tsp vanilla extract for frosting
- 2-3 tbsp heavy cream for frosting
- 1 package of white fondant
- Gel food coloring optional for decorating
Instructions
- Prepare the Cake Layers: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- Mix Dry Ingredients: Whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Combine Wet and Dry Ingredients: Gradually alternate adding dry ingredients and milk. Mix until just combined.
- Bake the Cake: Pour batter into pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool.
- Prepare the Filling and Frosting: Whip cream with powdered sugar until stiff peaks form. Make buttercream by beating butter and powdered sugar, then add vanilla and heavy cream.
- Assemble the Cake: Layer the cake with raspberry jam and whipped cream. Frost with a crumb coat, chill, then apply a smooth layer of buttercream.
- Cover with Fondant: Roll out fondant and cover the cake. Smooth with hands or a fondant smoother, trim excess.
- Decorate and Serve: Add any additional decorations like colored fondant or edible glitter.
Notes
- Customize the filling with different jams or a rich chocolate ganache for variations.
- The cake layers can be made a day in advance and stored in the fridge.