Colorful Princess Cake

Ingredients

• 3 large Eggs (room temperature)
• 1 cup Granulated Sugar (200 g)
• 1 cup Milk (240 ml, whole or 2%)
• 1.5 cups All-Purpose Flour (190 g, sifted)
• 2 tsp Vanilla Extract (pure)
• 1/2 cup Sprinkles (rainbow, for batter and decoration)
• 1 cup Unsalted Butter (227 g, softened)
• 3 cups Powdered Sugar (360 g, sifted)
• 1/2 cup Heavy Cream (120 ml, chilled)
• 2 tbsp Gelatin Powder (about 20 g, unflavored)
• 1/2 cup Water (for blooming gelatin)
• as needed Food Coloring (gel colors of choice)
• 1 cup Fruit Jam (strawberry or mixed‑fruit)
• 1 cup Whipping Cream (for filling, lightly sweetened)
• 1/2 cup Melted Chocolate (semi‑sweet, for drizzling)
• 2 cups Fresh Fruit (orange, grapes, kiwi, watermelon) (peeled and diced for garnish)
• as needed Fondant Pieces (pre‑shaped decorative shapes)

Instructions

1. Prepare the Vanilla Sponge Batter

   Crack the eggs into a mixing bowl, add the granulated sugar, milk, sifted flour and vanilla extract. Whisk or use an electric mixer on medium speed until the batter is smooth and glossy. Fold in the rainbow sprinkles gently so they are evenly distributed.

   Time: PT5M

2. Bake the Cake Layers

   Pour the batter into a greased 9‑inch round cake mold. Bake in a pre‑heated oven at 350°F for 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.

   Time: PT30M

   Temperature: 350°F

3. Make Rainbow Jelly Cubes

   In a small bowl, sprinkle the gelatin powder over 1/2 cup cold water and let it bloom for 5 minutes. Transfer to a saucepan and heat over low‑medium heat, stirring until fully dissolved (about 5 minutes). Add a few drops of food coloring to create different shades. Pour the colored gelatin into a shallow tray or silicone mold and refrigerate for 30 minutes until set. Cut into small cubes.

   Time: PT40M

4. Prepare the Buttercream Frosting

   In a mixing bowl, beat the softened unsalted butter on medium speed until creamy. Gradually add the sifted powdered sugar, beating after each addition. Mix in the vanilla extract and heavy cream, and continue beating until the frosting is light and fluffy.

   Time: PT10M

5. Slice the Cake and Level

   Using a serrated knife, level the top of the cooled cake if needed and cut it horizontally into two even layers.

   Time: PT5M

6. Assemble the Cake

   Place the bottom layer on a serving plate. Spread a thin layer of fruit jam over the surface, then add a dollop of whipped cream. Place the second cake layer on top. Using an offset spatula, spread a thin crumb coat of buttercream over the entire cake and chill for 10 minutes to set.

   Time: PT10M

7. Apply Final Buttercream and Decorate

   Apply a smooth layer of buttercream over the chilled crumb‑coated cake. Pipe colorful buttercream ribbons around the edges, add sprinkles, arrange the rainbow jelly cubes, drizzle melted chocolate, and place fondant shapes and fresh fruit pieces as desired. Finish with a final drizzle of chocolate for shine.

   Time: PT15M

8. Set the Finished Cake

   Refrigerate the fully decorated cake for at least 30 minutes before serving so the decorations set and the buttercream firms up.

   Time: PT30M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g