Beautiful Rainbow Disney Princess Cake 😍 Top 10 Miniature Princess Cake Decorating Ideas 💟Yummy Cake

Ingredients

• 30 g All-Purpose Flour (sifted)
• 10 g Granulated Sugar (for cake batter)
• 20 ml Whole Milk (room temperature)
• 10 ml Vegetable Oil (neutral flavor)
• 5 ml Vanilla Extract (pure vanilla)
• 1 Large Egg (room temperature)
• 200 g Purple Sweet Potato (peeled and cubed)
• 30 g Granulated Sugar (for jam) (for purple sweet potato jam)
• 50 ml Water (for jam)
• 100 g Mixed Fresh Fruit (e.g., strawberries, orange segments, pineapple chunks)
• 50 ml Orange Juice (freshly squeezed if possible)
• 20 g Granulated Sugar (for fruit jam) (adjust to taste)
• 100 g Oreo Cookies (coarsely crushed)
• 200 g Semi‑Sweet Chocolate Chips (melted for truffle frosting)
• 5 ml Food‑Grade Coloring (optional, to tint chocolate for rainbow effect)
• 50 g Unsalted Butter (softened for buttercream)
• 80 g Powdered Sugar (for buttercream)
• 15 g Sprinkles (rainbow colored, for decoration)

Instructions

1. Prepare Purple Sweet Potato Jam

   Combine cubed purple sweet potato, 30 g sugar, and 50 ml water in a saucepan. Cook over medium heat, stirring occasionally, until the potatoes are very soft and the mixture thickens (about 10 minutes). Mash to a smooth jam and set aside to cool.

   Time: PT10M

   Temperature: Medium heat

2. Make Fruit Jam

   In a separate saucepan, combine mixed fresh fruit, orange juice, and 20 g sugar. Bring to a gentle boil, then simmer until the fruit breaks down and the mixture thickens (about 10 minutes). Blend briefly for a smoother texture, then cool.

   Time: PT10M

   Temperature: Medium heat

3. Melt Chocolate for Oreo Truffle Frosting

   Place semi‑sweet chocolate chips in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring between bursts, until fully melted (about 2‑3 minutes). Add food‑grade coloring if desired and stir well.

   Time: PT5M

4. Prepare Oreo Truffle Base

   Crush Oreo cookies into fine crumbs. Mix the crumbs into the melted chocolate until fully incorporated. Spread the mixture into a thin layer on parchment paper and refrigerate for 30 minutes to set.

   Time: PT30M

5. Make Cake Batter

   In a mixing bowl, whisk together flour, sugar, and a pinch of salt. In another bowl, combine milk, oil, vanilla, and the egg. Pour the wet ingredients into the dry, mixing just until smooth. Fold in 2‑3 tablespoons of the cooled purple sweet potato jam for color and flavor.

   Time: PT10M

6. Bake the Cake

   Preheat the oven to 150 °C (300 °F). Grease the 8‑inch round pan and line with parchment. Pour the batter in, smooth the top, and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT45M

   Temperature: 150°C

7. Cool and Layer

   Allow the cake to cool in the pan for 15 minutes, then turn onto a cooling rack to cool completely (about 20 minutes). Once cool, slice horizontally into two layers.

   Time: PT35M

8. Prepare Buttercream Frosting

   Beat softened butter until fluffy (2 minutes). Gradually add powdered sugar, then vanilla and milk, beating until light and spreadable.

   Time: PT5M

9. Assemble the Rainbow Cake

   Place the bottom cake layer on a serving plate. Spread a thin layer of fruit jam, then a layer of buttercream. Add the second cake layer, then coat the entire cake with a thin “crumb coat” of buttercream. Chill for 15 minutes to set the crumb coat.

   Time: PT15M

10. Final Frosting and Decoration

    Apply a final generous layer of buttercream. Crumble the set Oreo‑chocolate truffle base and sprinkle over the top. Add rainbow sprinkles for extra color. Optionally pipe small rosettes with a piping bag.

    Time: PT10M

11. Serve

    Slice the cake with a clean, warm knife. Serve at room temperature. Store leftovers as directed.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g