Princess Crown Cake

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1.5 cups Granulated Sugar
• 1 cup Unsalted Butter (softened, cut into cubes)
• 4 large Eggs (room temperature)
• 1 cup Milk (whole milk, room temperature)
• 2 tsp Vanilla Extract
• 2 tsp Baking Powder
• 0.5 tsp Salt
• 2 cups Buttercream Frosting (softened butter, powdered sugar, milk, vanilla; can use store‑bought)
• 1 lb Fondant (white fondant, kneaded until pliable)
• a few drops Food Coloring (Pink) (for tinting fondant crown)
• 1 tsp Edible Glitter (shiny pink or gold)
• 0.5 cup Rainbow Sprinkles (for decorating the sides)
• 1 piece Princess Sticker (optional edible topper)

Instructions

1. Make the Cake Batter

   In a mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the softened butter and sugar until light and fluffy, then add eggs one at a time, mixing well after each. Add vanilla, milk, and the dry ingredients, mixing on low speed until just combined.

   Time: PT15M

2. Bake the Cake

   Line the 9‑inch round pan with parchment paper, pour the batter in, and smooth the top. Bake in a pre‑heated oven at 350°F for 30 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT30M

   Temperature: 350°F

3. Cool and Level the Cake

   Allow the cake to cool in the pan for 10 minutes, then turn out onto a cooling rack. Cool completely (about 15 minutes) before slicing a thin horizontal layer to level the top.

   Time: PT15M

4. Prepare Buttercream Frosting

   If making from scratch, beat 1 cup softened butter, gradually add 4 cups powdered sugar, 2 tbsp milk, and 1 tsp vanilla until light and fluffy. Adjust consistency with more milk or sugar as needed.

   Time: PT10M

5. Frost the Cake

   Place the cooled cake on a serving plate. Spread a thin crumb coat of buttercream, chill 10 minutes, then apply a final smooth layer of buttercream over the entire surface.

   Time: PT10M

6. Shape the Fondant Crown

   Knead the white fondant until pliable. Add a few drops of pink food coloring and knead until evenly tinted. Roll out to 1/8‑inch thickness and cut a crown shape (approximately 8‑inch diameter). Use a small knife to trim edges and create decorative points.

   Time: PT20M

7. Add Glitter and Gem

   Brush a thin layer of clear edible glaze onto the fondant crown, then sprinkle edible glitter evenly. Place a small edible gem or candy jewel at the center front of the crown.

   Time: PT5M

8. Attach Crown to Cake

   Gently lift the fondant crown and position it on top of the frosted cake. Press lightly to adhere; if needed, dab a little buttercream underneath to secure.

   Time: PT5M

9. Final Decoration

   Scatter rainbow sprinkles around the base of the cake, add the optional princess sticker, and give the frosting a final smooth swipe with the offset spatula.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Gluten‑Free Flour Blend
• Instead of Granulated Sugar: Coconut Sugar
• Instead of Unsalted Butter: Margarine
• Instead of Eggs: Egg Replacer
• Instead of Milk: Almond Milk, Soy Milk
• Instead of Vanilla Extract: Vanilla Bean Paste
• Instead of Baking Powder: Cream of Tartar + Baking Soda
• Instead of Buttercream Frosting: Whipped Cream Cheese Frosting
• Instead of Fondant: Modeling Chocolate
• Instead of Food Coloring (Pink): Gel Food Coloring
• Instead of Edible Glitter: Pearl Dust
• Instead of Rainbow Sprinkles: Non‑pareils

Equipment Needed

• Mixing Bowl
• Hand Mixer
• 9‑inch Round Cake Pan
• Parchment Paper
• Oven
• Cooling Rack
• Offset Spatula
• Rolling Pin
• Fondant Smoother (optional)
• Food‑Coloring Brush (optional)
• Sharp Knife

Critical Steps — Do Not Skip

• Mixing the batter without over‑mixing
• Baking the cake to the correct internal temperature
• Kneading and tinting fondant evenly
• Attaching the fondant crown securely

Chef Tips from the Video

• Use room‑temperature butter for a smoother buttercream.
• Sift flour and baking powder together to avoid lumps.
• For extra shine on the crown, use a light brush of clear edible glaze before adding glitter.
• If you want a more vibrant crown, add a pinch of powdered sugar to the colored fondant.

Troubleshooting

Storage

Refrigerator: Store covered for up to 3 days.

Freezer: Freeze tightly wrapped for up to 1 month; thaw in fridge before serving.

Room temperature: Do not leave at room temperature for more than 4 hours due to buttercream.

Make-Ahead Tips

• Bake the sponge cake a day ahead and store wrapped in the fridge.
• Prepare buttercream frosting up to 2 days ahead; keep covered at room temperature.
• Fondant can be made or tinted up to 3 days ahead; wrap tightly in plastic.

Frequently Asked Questions