Cinderella Cake Recipes

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CINDERELLA CAKE

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



Cinderella Cake image

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.

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

CHRISTINA'S CINDERELLA'S CASTLE CAKE

Provided by Food Network

Categories     dessert

Time 3h30m

Yield 24 servings

Number Of Ingredients 19



Christina's Cinderella's Castle Cake image

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.

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

CINDERELLA PUMPKIN CAKE RECIPE - (4.2/5)

Provided by LRay

Number Of Ingredients 14



Cinderella Pumpkin Cake Recipe - (4.2/5) image

Steps:

  • Cake: Beat sugar and eggs until light. Add oil and continue beating. Add pumpkin and mix well. Add dry ingredients and bake in a greased Bundt pan or angel food pan at 350º for 55 minutes. Let cake stand in pan for 10 minutes, then turn out on rack or cake plate. Frost with Coachman's Icing. Coachmna's Icing: Beat well. Optionally, tint with light orange and decorate with chocolate curls.

Cake:
2 Cups sugar
4 eggs
1 cup salad oil
2 cups sifted flour
2 teaspoons soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups canned pumpkin
Coachmna's Icing
1 (3 ounce) package cream cheese
1 pound box powdered sugar
1 stick margarine
1 teaspoon vanilla

CINDERELLA CHEESECAKE

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

Provided by Mirj2338

Categories     Cheesecake

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 16



Cinderella Cheesecake image

Steps:

  • For the crust-----------.
  • Preheat oven to 350.
  • Grease a 9-inch springform pan.
  • Dust with flour.
  • Melt unsweetened chocolate and butter in small saucepan over low heat.
  • Cool.
  • Beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beater are lifted, about 4 minutes.
  • Beat in melted chocolate mixture, vanilla, and chopped chocolate.
  • Add flour and baking powder.
  • Mix until just blended--do not overbeat.
  • Spread 1 cup brownie batter over bottom of pan.
  • Bake until firm, about 17 minutes.
  • Cool baked crust in freezer for about 15 minutes.
  • Maintain oven temperature.
  • For the filling---------.
  • Blend cream cheese and sugar until smooth.
  • Add eggs and sour cream.
  • Add peanut butter and flour.
  • Using small knife, spread remaining brownie batter around the sides of the pan, sealing batter to bottom crust.
  • Pour in filling, which will not be as high as brownie batter.
  • Bake until center of cheesecake is gently set and brownie sides have fallen to form a ring around the filling.
  • (About 50 minutes) For topping---------.
  • Blend sour cream and sugar.
  • Spread on top of cheesecake to within 3/4 inch of edge.
  • Bake cheesecake 3 more minutes.

Nutrition Facts : Calories 410.1, Fat 28.6, SaturatedFat 12.8, Cholesterol 97.2, Sodium 185.3, Carbohydrate 33.5, Fiber 2.9, Sugar 22.9, Protein 10.8

3 ounces unsweetened chocolate, chopped
1/4 cup unsalted butter, cut into small pieces
1/2 cup flour
1/8 teaspoon baking powder
2 eggs
1 cup firmly packed light brown sugar
1 1/2 teaspoons vanilla
2 ounces semisweet chocolate, finely chopped
1 (8 ounce) package cream cheese, softened
1/2 cup firmly packed light brown sugar
3 eggs
1/2 cup sour cream
1 1/3 cups creamy peanut butter
1/4 cup flour
3/4 cup sour cream
3 teaspoons sugar

CINDERELLA CAKES

This is an old recipe, I have not made it myself, so I am not sure about the size of the cake pans. These are on the order of petite fours.... but not quite.. I was planning on making these for my grand daughter Genevieve's birthday on the 13 of March..... but my oven broke.... so I don't know what I will do.... guess save...

Provided by Colleen Sowa

Categories     Cakes

Time 55m

Number Of Ingredients 14



Cinderella Cakes image

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Separate the eggs, beat the yolks well with the sugar. Beat the whites until stiff peaks form, fold them in with the yolks mixture. Grate the Baker's Chocolate into the egg mixture. Beat in the water and lemon juice, Stir together the baking powder and flour, then beat it into the egg mixture for 3 to 5 minutes. Divide this batter into two cake pans (or jelly roll pans)
  • 3. Bake for 18 minutes. Remove from oven and spread one cake with the jelly or jam. Place the second cake on top of the jelly layer and press down gently.
  • 4. Comepletely cool the cake. Cut into little squares, diamonds and triangles. Poke a piece of cake with a toothpick or skewer.
  • 5. Dip the piece of cake into almond bark, then place on a wax paper lined baking sheet (remove toothpick and go on to the next piece). Repeat until you are done. Allow the cakes to chill and to firm up before serving. *** You can decorate each little cake if desired. *** You can use white almond bark or colored and flavored coatings if desired. *** You can cut out little circles to make round cakes if desired.

CAKE BATTER
2 large eggs separated (each beaten well - the whites beaten stiff)
1 c sugar
1 1/4 c all purpose flour
1/2 c cold water
1 Tbsp lemon juice
2 tsp baking powder
1 oz baker's chocolate
FILLING
1 c jelly (more or less to taste)
CHOCOLATE COATING
1 pkg chocolate bark candy coating, melted
OPTIONAL:
white bark candy coating, melted, colored and flavored candy coating, melted, other cake decorating items as desired

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