Princess Cake

Beautiful and yummy princess sponge cake. This recipe is from FoodFood TV channel

New Update
Princess Cake
Main Ingredients Cocoa powder, butter
Cuisine Fusion
Course Desserts
Prep Time 51-60 minutes
Cook time 16-20 minutes
Serve 4
Taste Sweet
Level of Cooking Difficult
Others Veg

Ingredients list for Princess Cake

  • 1/4 cup Cocoa powder
  • 1 cup + for greasing butter
  • 1 cup + for dusting Refined flour (maida)
  • 1 cup Condensed milk
  • 1/2 cup Yogurt
  • 1 teaspoon Vanilla essence
  • 1/2 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • as required Milk
  • Food colour pink a drop
  • 5 inch piece Readymade eggless chocolate cake
  • as required Sugar syrup
  • to sprinkle Golden edible pearls
  • Butter-sugar icing-
  • Butter
  • 2 cups Icing sugar sieved


  1. Grease a bowl shaped aluminium mould with some butter and dust with some flour.
  2. Cream together butter and condensed milk in a bowl till light.
  3. Add yogurt and beat again. Add vanilla essence and beat.
  4. Sift together flour, cocoa powder, baking soda and baking powder into the butter mixture. Fold well. Add milk and mix into a smooth batter.
  5. Place a ring in a pressure cooker and fill with water till the height of the ring. Cover and heat till steam forms.
  6. Fill the greased mould with the batter filling 3/4th. Tap lightly.
  7. Place a plate on the ring and put the mould on it. Cover and cook for 15-20 minutes without the whistle.
  8. To make butter-sugar icing, combine icing sugar and butter in a bowl and beat with a hand blender till smooth.
  9. Transfer ½ cup of the prepared butter-sugar icing in another bowl. Add pink food colour and mix well.
  10. Place the ready made cake on a turn table. This is the base.
  11. Remove the bowl shaped cake from the cooker and let it cool. Demould.
  12. Drizzle some sugar syrup on top of the base cake to moisten it. Spread the plain butter-sugar icing on top and level it out with a palette knife.
  13. Place the bowl shaped cake on top of the base cake and moisten it by drizzling some sugar syrup on top. Spread some more plain butter-sugar icing on it and level it out with a palette knife. Cover the sides as well with the plain icing and level it out with the palette knife.
  14. Keep the hands of a doll upwards and wrap the lower body tightly with a cling film. Insert the doll in the centre of the entire cake.
  15. Fill a piping bag fitted with a star nozzle with the remaining plain butter-sugar icing. Fill another piping bag fitted with a star nozzle with the pink icing.
  16. Pipe out rosettes of the pink icing on the doll and pipe out rosettes of plain icing covering the entire cake leaving a strip at the bottom. Pipe out pink rosettes on the bottom strip.