Best 2 Cinderella Cake Recipes

Cinderella cake, also known as Magic Cake, is a delightful dessert that is sure to impress with its unique layered texture and captivating appearance. This enchanting cake is composed of simple ingredients, effortlessly combined to create a symphony of flavors and textures. Prepare to be mesmerized by its extraordinary transformation during the baking process, as the batter magically separates into distinct layers: a tender crumbly base, a creamy custard center, and a fluffy sponge cake top. Its versatility extends beyond its classic vanilla flavor, offering endless possibilities for customization with various extracts, spices, and fillings, ensuring a unique experience with every bite. The Cinderella cake is not just a dessert; it's a culinary spectacle that will leave you spellbound. Embark on a culinary journey with our curated collection of Cinderella cake recipes, ranging from the traditional to the innovative, and discover the magic that awaits.

Here are our top 2 tried and tested recipes!

CHRISTINA'S CINDERELLA'S CASTLE CAKE

Christina's Cinderella's Castle Cake image

Provided by Food Network

Categories dessert

Time 3h30m

Yield 24 servings

Number Of Ingredients 19

Ingredients

1 (18.25 ounce) box chocolate cake mix
1 (3.9-ounce) box chocolate pudding mix
1 cup mayonnaise
1 cup milk
3 eggs
1/2 cup mini chocolate morsels
Vegetable shortening, for greasing cans
1 (18.25 ounce) box chocolate cake mix
1 (3.9-ounce) box chocolate pudding mix
1 cup mayonnaise
1 cup milk
3 eggs
1/2 cup mini chocolate morsels
3 (1 pound) tubs prepared vanilla frosting
Blue, purple and pink food coloring, liquid or gel
3 sugar ice cream cones
1 small princess doll
Multicolored sprinkles
10 lollipops

Steps:

To make the cake base: Preheat the oven to 350 degrees F.
Grease a 9 by 9-inch cake pan.
Combine all ingredients in a mixing bowl and scrape into the prepared pan. Bake until a cake tester or a toothpick inserted into the center comes out clean, about 30 minutes. Place on a rack to cool for 15 minutes. Turn the cake out of the pan and let cool completely.
To make the towers: Generously grease the cans with shortening. Combine all ingredients in a mixing bowl. Divide the batter among the cans, filling them not more than halfway. Bake until a cake tester, wooden skewer or raw piece of spaghetti inserted into the center comes out clean, about 50 minutes for the smaller cans and 1 1/4 hours for the large can. Place on a rack to cool for 15 minutes. Turn the cakes out of the cans and let cool completely.
To prepare the frosting: Put 2 tubs of frosting in a mixing bowl and add blue food coloring until it reaches the desired shade. Set aside. Divide the remaining tub of frosting between 2 bowls and color 1 purple and 1 pink. Set aside.
To assemble the cake: Place the square cake on a platter and cover with blue frosting. Use a serrated knife to trim the tower cakes so the tops are flat. Cover the towers with blue frosting. Set the large tower on the center of the base cake and then set 1 of the smaller towers on top of it, securing with 1 or 2 straws or skewers. Set 1 small tower on each side of the large one, securing them to the base cake with a straw or skewer (cut to fit as needed).
Cover the sugar cones with purple icing and place open-side down on top of each tower. Use a spatula to smooth out the frosting on the cakes or cones.
Fill the pastry bag with pink icing and pipe a border around the edges of the cake. Insert lollipops around the edge of the base cake to make a fence. Set the doll in front of the main tower and scatter the sprinkles over all.

CINDERELLA CAKE

Cinderella Cake image

Make and share this Cinderella Cake recipe from Food.com.

Provided by William Hakala

Categories Dessert

Time 1h25m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 12

Ingredients

2 cups sugar
4 eggs
1 cup salad oil
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups Libby's canned pumpkin
1 (8 ounce) package cream cheese
1/4-1/2 cup margarine, softened
1 box powdered sugar, sifted
1 teaspoon vanilla

Steps:

Beat sugar and eggs until light and well blended. Add oil, continuing to beat.
Combine dry ingredients and blend into egg mixture.
Add pumpkin and mix well.
Pour into well greased 9 inch tube pan.
Bake at 350 degrees Fahrenheit for 55 minutes.
Let cake stand in pan 10 minutes.
Turn out on rack to cool.
Icing may be tinted very light orange and topped with curls of shaved sweet baking chocolate if desired.

Tips:

Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling later on.
Use room temperature ingredients: When a recipe calls for room temperature ingredients, it means that they should be at about 70 degrees Fahrenheit. This helps them to blend together more easily and create a smoother batter or dough.
Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
Bake the cake in a preheated oven: Always preheat your oven to the temperature specified in the recipe before you put the cake in. This helps to ensure that the cake bakes evenly.
Don't open the oven door during baking: Opening the oven door during baking can cause the cake to fall. If you need to check on the cake, do so through the oven window.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting and sliding off the cake.

Conclusion:

The Cinderella Cake is a delicious and beautiful cake that is perfect for any special occasion. With its moist and fluffy layers, creamy frosting, and sparkling decorations, this cake is sure to impress your guests. So next time you're looking for a special cake to make, give the Cinderella Cake a try. You won't be disappointed!