This Princess Doll Cake is the ultimate cake for any princess party. Made by stacking four cakes and placing a Barbie doll in the center, the design transforms into a beautiful ball gown that doubles as a delicious dessert. It’s easier than it looks, makes for a beautiful centerpiece, and is guaranteed to wow at birthdays, tea parties, or any princess-themed celebration.
Princess Doll Cake Ingredients & Accessories
Eggs: Provide high-quality protein and healthy fats.
Coconut Oil & Coconut Cream: Offer medium-chain triglycerides (MCTs) for quick energy.
Raw Honey: A natural sweetener packed with antioxidants.
Almond Flour & Coconut Flour: Grain-free, nutrient-dense flours rich in fiber and healthy fats.
Cream Cheese: Adds creamy texture to the frosting.
Butter: Grass-fed butter is a source of fat-soluble vitamins.
Maple Syrup: A natural sweetener with trace minerals.
Beet Powder: Naturally dyes the icing a beautiful shade of pink. You can use whatever food dye you prefer.
Princess Barbie: I used this Rapunzel doll because her top was plastic so I wasn’t worried about it getting ruined by the icing and I was able to take the skirt off when I put her in the cake.
Edible Glitter: Not needed, but I added some edible glitter and my daughter loved how shimmery the skirt became. Here is the glitter I use.
Ball Sprinkles: These are also not needed, but they added a little extra flair to the skirt.
Cake Decorating Supplies: I have this set from Amazon and I love it. It includes a cake stand turntable, piping tips, 2 frosting spatulas, 3 scrapers, and piping bags.
Tips for the Perfect Princess Cake
Level your cakes: Trim each layer so they stack evenly for a smooth dress shape.
Chill before decorating: Cold cakes are sturdier and make frosting much easier.
Use a small serrated knife: Carve the stacked cakes into a gown-like shape before frosting.
Wrap the doll: Cover the Barbie in plastic wrap before inserting to keep it food-safe.
Get creative with the dress: Use piping tips, fondant, or sprinkles to create ruffles, rosettes, or sparkling accents.
FAQs
What kind of cake works best?
Dense cakes like vanilla, chocolate, or pound cake hold their shape best for carving and stacking.
Do I need a special pan?
No! While dome pans are nice, stacking and carving regular round cakes works beautifully.
Can I use a different doll?
Yes—any standard-size Barbie or similar doll will fit. Just make sure it’s clean and wrapped before inserting.
How far in advance can I make it?
You can bake the cakes a day ahead and assemble the next day. Store in the fridge until serving.
Other Fun Cakes and Cupcakes To Make:
This Princess Doll Cake is so fun for any princess celebration! Tag me on Instagram at @healthyholme to show off your festive creation!
Princess Doll Cake
Ingredients
Paleo Chocolate Cake
- ¾ cup almond flour
- ¼ cup cocoa powder unsweetened
- 2 tbsp arrowroot starch or tapioca flour
- ½ tsp baking soda
- Pinch of salt
- 2 large eggs
- ⅓ cup maple syrup
- ¼ cup unsweetened almond milk
- ¼ cup coconut oil melted
- 1 tsp vanilla extract
Paleo Vanilla Cake
- 6 eggs
- 1 tbsp vanilla extract
- 1/3 cup coconut oil melted
- 1/3 cup coconut cream the thick part at the top of a can of chilled coconut milk melted
- 2/3 cup raw honey
- 2 cups almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
Cream Cheese Icing
- 32 oz cream cheese
- 12 tbsp butter melted
- 12 tbsp maple syrup
- 2 tsp vanilla
- 4 tsp beet powder
Instructions
Prep the pans
- Preheat oven to 350°F (175°C). Line the bottoms of three 8-inch pans, one 5-inch pan, and one 3-inch pan with parchment paper. Lightly grease the sides.
Make the chocolate cake
- In a large bowl, whisk together the eggs, maple syrup, almond milk, oil, and vanilla. Add the almond flour, cocoa powder, arrowroot, baking soda, and salt. Stir until smooth.
- Divide evenly into two 8-inch pans (batter should reach about the same height in each).
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Make the vanilla cake
- In another bowl, blend the eggs, vanilla, coconut oil, coconut cream, and honey until smooth. Add flour and baking powder; mix until combined.
- Divide the batter between one 8-inch pan, the 5-inch pan, and the 3-inch pan (batter should reach about the same height in each).
- Bake for 20 minutes, or until a toothpick comes out clean.
Prepare the frosting
- While the cakes bake, mix together the frosting ingredients until fluffy. Refrigerate until ready to use.
Chill the cakes
- Once baked, cool the cakes completely, then place them (and the frosting) in the refrigerator to chill before assembling.
Assemble the princess doll cake
- Remove the doll’s skirt and, if desired, wrap the legs in plastic wrap.
- Use a 2-inch round cookie cutter to cut a circle from the center of each cake layer.
- On a cake stand, stack one 8-inch chocolate cake, spread frosting on top, then add the second 8-inch chocolate cake, more frosting, then the 8-inch vanilla cake, more frosting, followed by the 5-inch cake, frosting, and finally the 3-inch cake. Top with a thin layer of frosting.
- Insert the doll into the center hole. If she’s too tall, use the reserved cake circles (cut in half) to build up height around her waist.
Shape the skirt
- With a small serrated knife, trim the stacked cakes at a gentle angle to form a dome resembling a flowing skirt.
Decorate
- Spread a thin crumb coat of frosting over the entire cake.
- Transfer remaining frosting to a piping bag fitted with a rose tip and pipe rosettes all around the skirt.
- Add sprinkles or edible glitter for extra sparkle.
Chill and serve
- Refrigerate until ready to serve. Before slicing, let the cake sit at room temperature for 15 minutes.
