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Castle Birthday Cake Tried & Tested

Castle birthday cake

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This madeira birthday cake is simply perfect for any little prince or princess.

Key Information

  • Prep:
  • Bake:
  • Cake:1
  • Skill level:advanced

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Ingredients

For the base cake

For the top cake

  • 175g 6¼ oz Butter (unsalted)
  • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's)
  • 3 3 Egg(s) (free range)
  • 175g 6¼ oz Self-raising white flour (we use Allinson)
  • 75g 2¾ oz Plain white flour (we use Allinson)
  • 1 1 Lemon zest finely grated

For the filling

  • 350g 12½ oz Raspberry jam

For the decoration

  • 500g 17⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 500g 17⅝ oz Butter (unsalted)
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 1tbsp 1tbsp Strawberry jam
  • Pink food colouring
  • Designer icing (red) (we use Silver Spoon Create)
  • Jelly sweets
  • Silver balls
  • Liquorice sweets red lace
  • 175g 6¼ oz White chocolate
  • 5 5 Ice cream cornets
  • Sweets
  • Edible glitter

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    For the base cake, preheat the oven to 160°C (140°C fan, 325°F, gas mark 3). Grease and line a 28cm x 18 cm x 4 cm baking tin.

  2. Classic mode Step 2

    Beat the butter and sugar in a mixing bowl until light and fluffy (this may take a few minutes).

    Ingredients for this step

    • 225g 8 oz Butter (unsalted)
    • 225g 8 oz Unrefined golden caster sugar (we use Billington's)
  3. Classic mode Step 3

    Gradually beat in the eggs, one at a time until smooth.

    Ingredients for this step

    • 4 4 Egg(s) (free range)
  4. Classic mode Step 4

    Sift in the flours and stir gently until combined before stirring in the lemon zest.

    Ingredients for this step

    • 225g 8 oz Self-raising white flour (we use Allinson)
    • 110g 4 oz Plain white flour (we use Allinson)
    • 2 2 Lemon zest finely grated
  5. Classic mode Step 5

    Spoon into the tin and bake for 60-70 minutes until risen and golden and firm to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool.

  6. Classic mode Step 6

    Chill the cake to allow it to firm up.

  7. Classic mode Step 7

    For the top cake, leave the oven temperature at 160°C (140°C fan, 325°F, gas mark 3). Grease and line a 900g/2 lb loaf tin.

  8. Classic mode Step 8

    Repeat steps 2-4 and spoon into the tin. Bake for 45-50 minutes until firm and risen. Cool as above and then chill to firm up.

    Ingredients for this step

    • 175g 6¼ oz Butter (unsalted)
    • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's)
    • 3 3 Egg(s) (free range)
    • 175g 6¼ oz Self-raising white flour (we use Allinson)
    • 75g 2¾ oz Plain white flour (we use Allinson)
    • 1 1 Lemon zest finely grated
  9. Classic mode Step 9

    Slice off the risen top of both cakes to make them perfectly flat and trim off any crusty edges from both cakes.

  10. Classic mode Step 10

    Cut the base cake in half through the middle to form 2 squares. Cut the loaf cake in half through the middle and trim to form 2 squares.

  11. Classic mode Step 11

    Spread 2/3 of the jam on 1 of the larger cake squares and place the other half on top. Spread the remaining jam on 1 of the smaller cake squares and sandwich the other half on top.

    Ingredients for this step

    • 350g 12½ oz Raspberry jam
  12. Classic mode Step 12

    Place the smaller cake on top of the larger cake, securing it with a dab of jam.

  13. Classic mode Step 13

    For the decoration, sift the icing sugar into a mixing bowl and add the butter and vanilla extract. Whisk with an electric whisk until light and fluffy. Put 1/4 of the buttercream into a smaller bowl and beat in the strawberry jam and a few drops of pink food colouring.

    Ingredients for this step

    • 500g 17⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 500g 17⅝ oz Butter (unsalted)
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • 1tbsp 1tbsp Strawberry jam
    • Pink food colouring
  14. Classic mode Step 14

    Spread the white buttercream over both cakes, leaving a space on the lower cake for the door.

  15. Classic mode Step 15

    Spread pink buttercream on the front of the lower cake to form a door. Put the remaining pink buttercream into a piping bag and pipe lines to outline the cake edges.

  16. Classic mode Step 16

    Decorate with red piping icing as in the photo. Attach the sweets for detail on the cake.

    Ingredients for this step

    • Designer icing (red) (we use Silver Spoon Create)
    • Sweets
    • Liquorice sweets red lace
    • Jelly sweets
  17. Classic mode Step 17

    Melt the chocolate in a heatproof bowl over a pan of simmering water. Working with 1 ice cream cone at a time, brush the melted chocolate all over the cone and immediately roll in edible glitter to coat. Place on a wire rack to set.

    Ingredients for this step

    • 175g 6¼ oz White chocolate
    • 5 5 Ice cream cornets
    • Edible glitter
  18. Classic mode Step 18

    Place the cones upside down on the cake, as in the photo. Place small sweets on top of the lower cake. Scatter the sweets on top of the smaller cake.