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Princess Doll Cake

This Princess Doll Cake is made by stacking cakes around Barbie to create a beautiful ballgown. It's perfect for princess parties!
Prep Time30 minutes
Cook Time25 minutes
Decorating Time30 minutes
Total Time1 hour 25 minutes
Course: Dessert
Keyword: gluten-free, no artificial dyes, refined sugar free
Servings: 36 people

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.