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Pink Castle Cake

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  • Prep 40 min
  • Total 3 hr 40 min
  • Servings 30
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Satisfy your child's craving for make-believe with a cake that's as simple as building with blocks.
Created Jan 26, 2015
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  • 2 pkgs Betty Crocker* SuperMoist* Golden Cake Mix
  • Water, vegetable oil and eggs called for on cake mix boxes
  • 3 tubs Betty Crocker* Whipped Deluxe* Fluffy White Frosting
  • Red food colour
  • Tray or cardboard (18x18 inches), covered with paper or foil
  • 5 ice cream cones with pointed ends
  • Pink decorating sugar
  • 5 candy stars
  • 28 sugar cubes
  • 4 pink gum balls
  • 5 pink sugar wafer cookies
  • 1 tube white decorating icing


  • 1
    Heat oven to 350ºF (325ºF for dark or nonstick pans). Grease bottoms and sides of 4 (8-inch) square pans with shortening or cooking spray. Make 1 cake mix as directed on box, using water, oil and eggs. Divide batter between 2 pans. Bake 2 pans at a time, following times on cake mix box for 8-inch round pans. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. Repeat with remaining cake mix.
  • 2
    Spoon frosting into large bowl. Stir in enough food color until desired pink color.
  • 3
    Using serrated knife, cut off domed top from each cake so they will be flat when stacked. On tray, place 1 cake, cut side down; spread 1/3 cup frosting over top. Add second cake, cut side down; spread top with 1/3 cup frosting. Add third cake, cut side down; do not frost.
  • 4
    Cut fourth cake into quarters. Spread small amount of frosting on bottom of 1 quarter; place frosted side down on top of stacked cakes. Spread top of stacked cake quarter with 1 tablespoon frosting. Place second quarter on top of first quarter; spread top with 1 tablespoon frosting. Add third quarter; do not frost. Cut fourth quarter into quarters to create four 2-inch squares. Spread a small dollop of frosting on the top center of the second tier of cakes. Place one 2-inch piece on the center; spread top with frosting. Top with one more 2-inch piece. (Discard remaining 2 pieces.)
  • 5
    To "crumb-coat" cake, spread thin layer of frosting over layered cake to seal in crumbs. Freeze cake 30 to 60 minutes.
  • 6
    Frost cake with remaining frosting. Frost ice cream cones with frosting; roll in pink sugar. Place 1 upside-down cone on each corner of the first cake layer and 1 upside-down cone on the top cake layer for the steeple. Top each cone with a candy star.
  • 7
    Place sugar cubes around edges of the first and second layers. Top each of the 4 corner sugar cubes with a gum ball. Attach 2 cookies on one side of first layer to create doors. Cut 2 additional cookies to desired size for windows; place each cookie on opposite sides of doors. Cut remaining cookie in half; place 1 half in center of second layer to create accent window. Pipe on window panes and doorknobs with white icing.

Expert Tips

  • Tip 1
    Special Touch: Treat kids to a candy-store trip to select the candies for cake decorating.
  • Tip 2
    Special Touch: No serving platter or tray? Cut a piece of cardboard, and wrap it with shiny foil or gift wrap.

Nutrition Information

No nutrition information available for this recipe
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