Purse Cake
Transform your next celebration into a fashion-forward affair with this stunning Purse Cake, a show-stopping dessert that combines rich chocolate layers, velvety buttercream frosting, and elegant fondant artistry. Perfect for birthdays, bridal showers, or any glamorous event, this eye-catching cake is shaped like a chic handbag, complete with intricate details like fondant straps, buckles, and edible decorations. With its moist, decadent chocolate base and customizable design options, the Purse Cake is as delicious as it is stylish. Whether you're a pro baker or a beginner looking to impress, this step-by-step recipe provides all the guidance you need to master this edible masterpiece.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 3 large Eggs
- 1.5 cups Whole milk
- 0.75 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1 cup Butter, softened
- 4 cups Powdered sugar
- 3 tablespoons Milk (for frosting)
- 2 pounds Fondant (colored as desired)
- 1 package Edible decorations (pearls, glitter, etc.)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9x13-inch rectangular cake pans.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2-3 minutes until smooth.
Stir in the boiling water (the batter will be thin). Pour the batter evenly into the prepared pans.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing.
While the cakes are cooling, prepare the frosting. Beat the softened butter with a hand mixer on medium speed until creamy. Gradually add powdered sugar, alternating with 1 tablespoon of milk at a time, until smooth and spreadable.
Once the cakes are cooled, level the tops with a serrated knife to create a flat surface. Cut one cake into halves to use as the base and sides of the purse.
Stack the full rectangular cake as the front of the purse and the two cut halves as the sides, securing with frosting to hold the structure together.
Apply a crumb coat of frosting over the entire cake to seal in crumbs, then chill the cake for 20 minutes in the refrigerator.
Roll out the fondant on a clean, powdered sugar-dusted surface to about 1/8-inch thickness. Carefully drape the fondant over the chilled cake, smoothing it with your hands to adhere.
Trim any excess fondant at the edges and tuck it neatly under the cake base.
Use additional colored fondant to shape straps, buckles, or other purse details. Attach them to the cake using a small amount of water to act as glue.
Decorate the cake with edible pearls, glitter, or any desired details to enhance the purse design.
Carefully transfer the cake to a serving board and store it at room temperature until ready to serve.
Nutrition Facts
Calories |
13493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 426.2 g | 546% | |
| Saturated Fat | 180.1 g | 900% | |
| Polyunsaturated Fat | 101.2 g | ||
| Cholesterol | 1122 mg | 374% | |
| Sodium | 7394 mg | 322% | |
| Total Carbohydrate | 2390.8 g | 869% | |
| Dietary Fiber | 95.5 g | 341% | |
| Total Sugars | 1821.9 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 1000 mg | 77% | |
| Iron | 58.8 mg | 327% | |
| Potassium | 4926 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
