Description
A classic Princess Cake featuring moist layered sponge cakes filled and frosted with sweet whipped cream, topped with a smooth marzipan covering colored and decorated to create a stunning dessert perfect for special occasions.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 large eggs
Whipped Cream Frosting
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Decoration
- 1 batch marzipan
- Food coloring
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour the cake pans thoroughly to ensure the cakes do not stick.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt, mixing to distribute evenly.
- Add Wet Ingredients: To the dry mixture, add the softened unsalted butter, milk, and vanilla extract. Mix until the batter is smooth and homogeneous.
- Incorporate Eggs: Add the eggs one at a time into the batter, mixing well after each addition to create a light, well-aerated batter.
- Bake: Pour the prepared batter evenly into the greased and floured pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and allow them to cool completely in their pans before carefully removing them to avoid breaking.
- Whip Cream: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a stable whipped cream frosting.
- Layer and Frost: Place one cake layer on a serving plate, spread a generous amount of whipped cream on top, then add the next layer. Repeat for all layers, then cover the entire cake with the remaining whipped cream smoothly.
- Marzipan Covering: Roll out the marzipan to a thin, even layer large enough to cover the entire cake. Carefully drape the marzipan over the whipped cream frosting, smoothing out any wrinkles or air bubbles.
- Decorate: Use food coloring to decorate the marzipan surface as desired, personalizing the cake’s look to suit your occasion.
Notes
- Ensure cakes are completely cooled to prevent the whipped cream from melting or sliding.
- Use chilled tools and bowl when whipping the cream for best results.
- If marzipan is not available, fondant can be an alternative for covering the cake.
- Store the finished cake in the refrigerator until serving to keep the whipped cream fresh.
- This recipe yields approximately 12 servings, making it suitable for medium-sized gatherings.
