Cinderella Cake

Making a Cinderella cake was one of those moments that reminded me why I love baking.

Not because it’s fancy, or because it gets attention—but because of the look on a little girl’s face when she sees her favorite princess standing right in the middle of her birthday table. That joy? You can’t fake that.

I remember the first time I made this cake for my niece. She froze. Like actually froze mid-step and just whispered, “Is that real?” And I knew right then, it wasn’t just a cake.

It was the main event. That kind of reaction is what makes this recipe so special to me.

It’s not hard to make, either. You don’t need bakery-level skills or expensive tools.

You just need a bit of time, a steady hand for those swirls, and a doll that fits snugly in the middle. It’s cake, frosting, and a little bit of fairy-tale magic all rolled into one.

If you’ve got a kid in your life who lights up at the name “Cinderella,” trust me—this cake is going to be the thing they remember. You’ll feel a little proud when it’s done. And they’ll feel like royalty.

Cinderella Cake Recipe (Serves 20–24)

Ingredients

For the Vanilla Dome Cake (use 3 layers):

2½ cups (310g) all-purpose flour
2½ tsp baking powder
½ tsp salt
1 cup (225g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs
1 tbsp pure vanilla extract
1 cup (240ml) whole milk

For the Buttercream Frosting (Sky Blue Rosettes):

2 cups (450g) unsalted butter, softened
7–8 cups (875g–1kg) powdered sugar, sifted
6 tbsp whole milk
2 tsp vanilla extract
Sky blue gel food coloring
White sugar pearls or mini fondant flowers for detailing

For Assembly and Decoration:

1 Barbie-style doll (or food-safe cake topper) – preferably with a blue dress bodice
Plastic wrap (to wrap the doll’s lower half)
Small fondant pieces for bodice add-ons (optional white shoulder puff sleeves)
Piping bags and open star piping tip (e.g., Wilton 1M)
Cake board

Instructions

1. Bake the Cake Layers

Preheat oven to 350°F (175°C). Grease and flour a dome cake mold or an oven-safe stainless-steel mixing bowl.
In a bowl, whisk flour, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy (3–5 minutes).
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Alternate adding the flour mixture and milk, beginning and ending with flour. Mix until just combined.
Pour the batter into the prepared dome mold and two 6-inch round pans (to add height under the dome).
Bake for 55–65 minutes for the dome, and 25–30 minutes for the flat layers. A toothpick should come out clean.
Cool completely. Level all cakes flat using a serrated knife.

2. Prepare the Buttercream

Beat softened butter on high until creamy (about 3 minutes).
Gradually add powdered sugar, beating on low.
Add milk and vanilla extract, and beat until smooth.
Add sky blue gel coloring and mix until fully tinted.

3. Assemble the Doll Cake

Place one 6-inch cake layer on a cake board. Spread a thin layer of frosting on top.
Stack the second 6-inch layer and then the dome cake on top. Trim the dome bottom if needed to sit flat.
Wrap the lower half of the doll in plastic wrap. Insert the doll in the center of the stacked cake.
Carve a small opening down the center of the cakes to fit the doll snugly if needed.

4. Crumb Coat and Chill

Spread a thin layer of frosting over the entire cake to seal crumbs.
Chill in the fridge for 20 minutes until set.

5. Decorate the Dress

Fill a piping bag fitted with a large star tip with blue buttercream.
Pipe swirls all over the dome to mimic the ruffled fabric in the image. Start from the bottom and work upward.
Add sugar pearls or mini fondant flowers in the center of some rosettes to add sparkle and texture.
Pipe additional frosting around the doll’s waist to blend the bodice into the cake.
Optional: Use a small bit of white fondant to craft shoulder puffs as seen in the image.

Final Touch

Place the cake in a clean, well-lit area for display. The detailed piping and blue palette perfectly capture Cinderella’s gown, making it a magical centerpiece for any party.
Let the cake rest at room temperature for 20–30 minutes before serving for best texture.

What Kind Of Cake Pan Do You Need For a Cinderella Dress Cake?

To shape the dress just right, you need a rounded cake that forms the gown. Here’s what works best:

Dome-shaped pan or bowl: Use a stainless steel mixing bowl or a dome cake mold to create that round, full skirt shape.
6-inch round pans: Stack 1–2 flat layers underneath the dome to give the dress more height.
Trim and carve if needed: After baking, trim the edges slightly so the final shape looks smooth like a flowing gown.

What Icing Tip Is Best For Making The Dress Swirls?

If you want that ruffled, princess-dress look like in the Cinderella cake, choosing the right piping tip is key. Here are the top picks:

Large open star tip (Wilton 1M): Best for big, pretty swirls that look like soft fabric folds.
Closed star tip (Wilton 2D): Makes tighter, fuller rosettes for a more dramatic texture.
Drop flower tip: Works well for adding small accents or extra dress details.

Can I Make a Cinderella Cake Ahead Of Time?

Yes, you can absolutely make this cake ahead. Just plan the steps wisely to keep everything fresh.

Bake the cake layers 1–2 days early: Wrap them tightly and store at room temperature or in the fridge.
Make the buttercream in advance: Store it in an airtight container in the fridge. Let it come to room temperature before using.
Assemble the day before the event: Stack, frost, and decorate. Then store it properly to keep it perfect for serving.

Can I Use Fondant Instead Of Buttercream For The Dress?

Yes, fondant works too—especially if you want a smooth, elegant finish instead of swirls. Here’s how you can use it:

Cover the dome with fondant: Roll it out and drape it over the chilled cake. Use your hands to smooth it into the dress shape.
Add fondant ruffles: Cut strips and layer them to create folds or waves in the skirt.
Mix both fondant and buttercream: Use fondant for the base and buttercream for details like borders or accents.

Is The Doll In The Cinderella Cake Edible?

No, the doll inside the cake is not edible.

It’s a real plastic doll: Usually a Barbie-style figure or a doll topper meant for decorating.
Wrap the legs in plastic wrap: This keeps it food-safe when inserted into the cake.
Use a cake pick topper if you want no actual doll: Some cake toppers have only the upper half of the doll and are made for cakes.

How Do I Keep The Cake From Collapsing With The Doll Inside?

A few small tricks can help the cake hold its shape, even with a doll in the center.

Use firm cake layers: Avoid extra-moist or crumbly cakes. Vanilla or pound cake works best.
Chill the layers before stacking: Cold cake is easier to work with and stays firm while decorating.
Cut a hole, don’t force the doll in: Measure the doll’s legs and gently carve a tunnel into the stacked cake.
Wrap the doll tightly: Plastic wrap keeps the doll clean and helps it slide in without cracking the cake.
Use a cake board under the dome if needed: It gives the cake more stability when moving or lifting.

How Do You Store a Doll Cake Overnight?

If you’re making the cake a day before the party, keeping it fresh is easy with the right storage:

Place the cake in a large cake box.
Keep it in the fridge if room temperature is warm.
Let it sit at room temp for 30 minutes before serving.
Avoid placing near strong odors like onions or garlic.
Don’t freeze the fully decorated cake.