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Wickedly Sweet Good Witch Cake

Wickedly Sweet Good Witch Cake

Ingredients:13
Servings:12

By Michele Chung(Opens in a new tab)Updated 10/08/2024

Wickedly Sweet Good Witch Cake

Ingredients:13
Servings:12

This wickedly sweet cake is filled with all things sugar-y and sweet, just like the Good Witch herself! Filled with sugar cookie crumble between the layers and decorated with a fluffy pink buttercream and butterflies, this strawberry cake is sure to be a head turner at any party or gathering! Without a doubt, this perfect pairing embodies all the goodness you would expect from the Good Witch. Make it your own with these cake decorating techniques!

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Frequently Asked Questions

To store leftovers, place the leftover sugar cookies in an airtight container or freezer bag. They can be stored at room temperature for up to 3 days or in the freezer for up to 12 months. For the cake, it can be sliced and placed in an airtight container and stored in the freezer for 2 to 3 months or fridge for 3 to 5 days. To refrigerate the cake whole, you can place it in the freezer for 1 hour, and then completely cover in plastic wrap and place it back into the fridge to eat within 3 to 5 days.

Wickedly Sweet Good Witch Cake

Prep time:45 min
Total time:3 hr 0 min
Ingredients:13
Servings:12

Wickedly Sweet Good Witch Cake

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Ingredient

Strawberry Cake

1 box Betty Crocker™ Delights Super Moist™ Strawberry Cake Mix
1 cup water
1/2 cup vegetable oil
3 large eggs

Sugar Cookies

1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
1/2 cup butter, softened
1 egg

Buttercream Frosting

3 cups unsalted butter, softened
3 cups powdered sugar
1 tablespoon vanilla extract
3 to 4 drops pink gel food color from 1 box Betty Crocker™ Neon Gel Food Color

Decorations (optional)

4 to 6 edible wafer pink butterflies
10 to 15 edible white pearls

Instructions

Step 1
Heat your oven to 350°F. Grease and flour three 6-inch round pans.

Step 2
In large bowl, add Strawberry Cake ingredients. Mix with mixer on medium speed or beat vigorously by hand for 2 minutes. Transfer the batter to the prepared baking pans.

Step 3
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the freezer for an hour.

Step 4
Meanwhile, heat oven to 375°F. Prepare Sugar Cookies dough and bake on parchment-lined cookie sheet according to package directions for drop cookies.

Step 5
Let the cookies cool completely on a wire rack.

Step 6
In a large bowl using an electric mixer, beat together softened butter on low to medium speed for 2 to 3 minutes until smooth. Add in 3 cups of sifted powdered sugar in batches until smooth and creamy; add vanilla and mix until completely combined.

Step 7
Remove 3/4 cup of frosting. To 1/4 cup of the reserved frosting, stir in 1 drop gel food color. Set aside remaining 1/2 cup white frosting.

Step 8
Add 3 drops of food color to the rest of the original frosting and mix until combined.

Step 9
Remove cakes from pans and level the cake with a knife or leveler.

Step 10
Cut up 1 cup of cooled cookies into small bite-sized pieces.

Step 11
In medium bowl, add 1 cup of cookie pieces and 3/4 cup of pink frosting and mix together.

Step 12
Place the first layer on a cake board or stand. Add a dollop of sugar cookie frosting to cake top and spread to cover. Add second layer on top and repeat adding and spreading sugar cookie frosting.

Step 13
Add a thin layer of pink frosting all over the cake to lock in the crumbs and put into the freezer for 10 minutes. Take the cake out and apply a thick layer of pink frosting as the final layer. Use an optional cake scraper for clean edges.

Step 14
Prepare 3 piping bags with remaining pink frosting and reserved light pink and white frosting.

Step 15
Pipe fun borders around the cake with shell and ruffle piping tips and add optional edible butterflies and white pearls.

Nutrition Facts

Nutrition facts are not available for this recipe