Castle cake

Easy castle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 2 hrs Cook: 1 hr, 30 mins


Serves 20 - 25

A magical three-tiered sponge cake that's simple to make, but no one would ever guess...

Nutrition and extra info

  • Freeze sponges only

Nutrition: Per serving (25)

  • kcal476
  • fat16.8g
  • saturates10.1g
  • carbs78.4g
  • sugars66.9g
  • fibre0.6g
  • protein3.8g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.


  • 300g soft butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 300g caster sugar
  • 6 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tbsp vanilla extract
  • 80g plain flour
  • 300g self-raising flour
  • 100g plain full-fat Greek yogurt
  • 3 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 8 tbsp seedless raspberry jam

For the icing and decoration

  • 150g soft butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 300g icing sugar, sieved
  • 600g ready-to-roll white icing
  • 200g ready-to-roll pink icing
  • 250g royal icing, made from a pack of royal icing sugar
  • 100g ready-to-roll lilac or light blue icing
  • 20 pieces chewing gum
  • 40 sugar cubes
  • silver balls
  • green food colouring
  • mini sugar blossoms



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • edible glitter


  • coloured cake board
  • wooden skewer
  • coloured sandwich flags or candles


  1. Heat the oven to 160C/140C fan/gas 3. Grease and base line a round 13cm cake tin and a round 18cm cake tin. Place two muffin cases in a muffin tin.

  2. Put the butter and sugar into a large bowl and beat together until light and creamy. Add all the remaining ingredients except the jam and beat well. Half fill the muffin cases and then fill the two cake tins 3/4 full. Bake in the oven placing the cake tins on one shelf and the muffin tin on another. Open the oven door and remove the muffins and smaller cake quickly when they are done as you don't want to let the heat out of the oven. The muffins will take about 35 mins, the 13cm cake about 1 hour 10 mins and the 18cm cake about 1 1/2 hours. You know each is done when a skewer inserted into the centre comes out clean. Allow the cakes to become completely cold before icing.

  3. Trim the tops of the two cakes so they are flat. Slice each one in half, spread with jam and then sandwich together again. Using a 6cm cutter, cut each muffin to make a cylinder. Trim the tops flat. Sandwich together with jam to make a tower.

  4. To make the butter icing put the butter into a bowl and beat until soft. Gradually beat in the icing sugar. Spread the butter icing over both cakes and the muffin tower. Roll out the white icing and use to cover the two cakes. Place the larger one on a cake board. Put the smaller one on top. Roll a strip of white icing and wrap around the muffin tower. Place on top of the cake. Push a wooden skewer though the cakes to hold them together.

  5. Using about 150g pink icing, mould into an onion shape for the dome. Put to one side. Roll out a little pink icing and cut out a 6cm round and place on top of the muffin tower. Using the made up royal icing, attach the dome to the top of the tower.

  6. Using the pink icing make two doors and two curtains. Attach to the cake using royal icing. Make windows by rolling out the lilac icing and cutting out hearts using medium, small and tiny cutters. Attach these upside down to the cake with royal icing. Roll a small piece of lilac icing into a thin sausage and stick around the curtains to make the window frame.

  7. Again using the royal icing, stick on the pieces of gum around the doors, and the sugar cubes around the edge of the cakes. Attach silver balls to the dome to decorate and to the doors to make handles. Score horizontal lines down the doors to give a textured effect. Attach a piece of gum under each window on the middle tier and then stick three flowers on top to make window boxes.

  8. Colour the remaining royal icing green and spoon into a piping bag fitted with a plain nozzle. Pipe creeper branches up the castle walls. Attach mini sugar flowers.

  9. Stick coloured flags or candles into the middle tier of the cake. Sprinkle a little edible glitter over the dome and sugar cubes.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
trinaz's picture
17th Feb, 2015
Lovely cake. My niece thought it was the best thing since bread was first sliced. aj;dklfja - sorry thtat was the cat.
Star baker's picture
Star baker
26th Dec, 2014
Very lovely! It was almost too beautiful enuf to eat! It was for my 9 year old's birthday. If you've got a child under 10, I agree to use mini marshmallows like the lady under. Oh, and it was very yummy too. The best birthday cake ever!!!!!!!!!!!!!!!!!!! And it made the best birthday ever!
25th Sep, 2014
Lovely cake. Made it for my 4 year old girl's birthday and it turned out perfect. Everyone commented on how nice it tasted. I replaced the gum with mini marshmallows !
9th Jun, 2014
Thanks for the inspiration - cake turned out great and was a huge hit!
11th May, 2014
Looks absolutely lovely. HOWEVER, remember this is a children's birthday cake so why on earth would you be using chewing gum to decorate???? I was looking for a cake to make for my 5 yr old - but certainly not with gum. Maybe use some imagination and use mini marshmallows instead or mould some icing round the door to decorate.
Star baker's picture
Star baker
26th Dec, 2014
I really agree, I wouldn't write this if I didn't agree with you pieshop. Good point about the chewing gum.
Daisy@Cheaperseeker's picture
19th Mar, 2014
One feel like a princess,I absolutely love these though I am a grown-up.
Tup16's picture
1st Dec, 2015
I only have 15cm and 20cm cake tins, should I use the full mix on the 2 cakes and prepare a separate cake mix for the muffin tins?
goodfoodteam's picture
14th Dec, 2015
Yes good idea, the main cakes will be too flat otherwise.
Star baker's picture
Star baker
26th Dec, 2014
Why would you have chewing gum?
goodfoodteam's picture
5th Jan, 2015
Hi Star baker, thank you for your question. The chewing gum is used as it often comes in little rectangular pieces which are the perfect size and shape for making the brick archway around the door. If you would rather not use chewing gum you could mould small bricks out of marzipan or extra ready to roll white icing. Hope this helps. 
Star baker's picture
Star baker
26th Dec, 2014
Why dose it have chewing gum?? Hum?
24th Mar, 2014
For how long can the sponge cake be frozen? And how long will it keep fresh if stored in an airtight container?
goodfoodteam's picture
31st Mar, 2014
The sponge can be frozen for up to 1 month, it will keep in an airtight container for up to 3 days, thanks.
13th Mar, 2014
Hi, Moonberry here. You don't mention using dowel supports or cake boards in the instructions or equipment for your easy castle cake. Won't the upper cake's sink into the bottom cake without using dowel supports and cake boards? Also, would the design and structure of this cake work using a Victoria sandwich recipe in place of the cake ingredients mentioned in the original recipe? Looking forward to your advice on this one. And many thanks for this wonderful site.
goodfoodteam's picture
24th Mar, 2014
Hi there. The cake will be able to support itself without the addiiton of dowels however it has not be tested with a Victoria sandwich recipe so for best results we would advise sticking with the original recipe.
Star baker's picture
Star baker
26th Dec, 2014
Better to use mini marshmallows better than chewing gum.
Want to receive regular food and recipe web notifications from us?