Prima Dona Cake Recipe

This Prima Dona Cake is a decadent and show-stopping recipe, which is made with layers of Devil’s Food Cake and white chocolate cake. It’s a stunning celebration cake, ready in about 4 hours 30 minutes.

Jump to Recipe

Prima Dona Cake Ingredients

White Chocolate Cake:

• 2 oz. white chocolate
• 1 cup unsalted butter
• 1 3/4 cups granulated sugar
• 3 large eggs
• 4 1/2 cups cake flour
• 3 1/2 tsp. baking powder
• 1 1/2 tsp. salt
• 1 1/2 cups milk

Devil’s Food Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/8 cup extra-dark cocoa powder
• 1 Tbsp. salt
• 1 Tbsp. baking soda
• 1 large egg
• 3/4 cup canola or vegetable oil
• 1 cup + 2 Tbsp. whole milk
• 1 cup + 2 Tbsp. hot brewed coffee

White Chocolate Buttercream:

• 1/2 cup granulated sugar
• 1/2 cup water
• 1 cup egg whites (about 8 large eggs)
• 2 cups unsalted butter, room temperature
• 8 oz. white chocolate
• Vanilla extract, to taste

White Chocolate Decor:

• 2 (1-lb.) solid pieces of white chocolate

How To Make Prima Dona Cake

1. Prepare for Baking:

• Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour four 9-inch round cake pans. Line the bottoms with parchment paper. This will make two White Chocolate layers and two Devil’s Food layers.

2. Make the White Chocolate Cake:

• Melt Chocolate: Gently melt the 2 oz. white chocolate in a double boiler or in the microwave in 20-second bursts. Let it cool slightly.
• Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, and 1 1/2 tsp. salt.
• Cream and Mix: In the bowl of a stand mixer, cream the 1 cup of butter and 1 3/4 cups of sugar until light and fluffy. Beat in the eggs one at a time. Mix in the melted (and cooled) white chocolate.
• Combine: With the mixer on low, alternate adding the dry ingredient mixture and the milk, beginning and ending with the dry ingredients. Mix until just combined.
• Bake: Divide this batter evenly between two of the prepared pans. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.

3. Make the Devil’s Food Cake:

• Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, 2 cups sugar, cocoa powder, 1 Tbsp. salt, and baking soda.
• Mix Wet Ingredients: In another bowl, whisk the egg, oil, and 1 cup + 2 Tbsp. milk.
• Combine: Pour the wet ingredients into the dry ingredients and beat with an electric mixer on medium speed for 2 minutes. The batter will be thin.
• Add Coffee: With the mixer on low, carefully pour in the hot coffee and mix until just combined.
• Bake: Divide this batter evenly between the other two prepared pans. Bake for 30-40 minutes, or until a toothpick comes out clean.
• Cool: Let all four cake layers cool in their pans for 15 minutes before inverting them onto a wire rack to cool completely.

4. Make the White Chocolate Buttercream:

• Melt Chocolate: Melt the 8 oz. of white chocolate and set it aside to cool completely to room temperature.
• Make Syrup: In a small saucepan, combine the 1/2 cup sugar and 1/2 cup water. Bring to a boil, stirring until the sugar dissolves. Continue to boil without stirring until the syrup reaches 240°F (soft-ball stage) on a candy thermometer.
• Whip Egg Whites: While the syrup cooks, place the egg whites in the clean bowl of a stand mixer. Whip on high speed until soft peaks form.
• Make Meringue: With the mixer running on medium-high, very slowly stream the hot sugar syrup down the side of the bowl into the egg whites. Continue whipping for 10-15 minutes, until the outside of the bowl is completely cool to the touch and the meringue is stiff and glossy.
• Add Butter and Chocolate: With the mixer on low, add the room temperature butter, one tablespoon at a time, waiting for each to be incorporated. (The frosting may look curdled—just keep whipping on high and it will become smooth). Finally, mix in the cooled, melted white chocolate and vanilla extract.

5. Create Decor and Assemble:

• Make Shards: Melt the 2 lbs. of white chocolate for decor. Spread it thinly onto a parchment-lined baking sheet. Chill in the refrigerator until completely hard, then break into large, abstract shards.
• Level Cakes: Once cool, use a large serrated knife to level the tops of all four cake layers so they are flat.
• Assemble: Place one Devil’s Food layer on a cake stand. Spread about 1 cup of buttercream over it. Top with a White Chocolate layer and repeat, alternating cakes and frosting.
• Frost: Apply a thin “crumb coat” of buttercream over the entire cake to seal in the crumbs. Chill for 20 minutes. Frost the top and sides of the cake with the remaining buttercream.
• Decorate: Artfully press the white chocolate shards into the top and sides of the cake. Keep the cake refrigerated until serving.

Recipe Tips

• Why did my buttercream curdle? This is the most common issue with this style of frosting! It happens when the butter and the meringue are at different temperatures. Don’t panic! Just keep the mixer running on high speed. It will come back together and become smooth and silky.
• Can I make this in stages? Yes, this is highly recommended for such a complex cake. Day 1: Bake all four cake layers. Once cool, wrap them tightly in plastic wrap and store at room temperature. Day 2: Make the buttercream and assemble/frost the cake.
• What’s the easiest way to make the chocolate shards? Just melt the chocolate, spread it thin, and chill it. You don’t need to “temper” it unless you want a professional, high-gloss shine. The abstract, broken look is part of the “Prima Dona” style.
• How do I level a cake? Use a long, serrated bread knife. Place one hand flat on top of the cake to hold it steady, and use a gentle sawing motion with the knife, keeping the blade perfectly parallel to the counter.

What To Serve With Prima Dona Cake

This cake is incredibly rich and is the star of the show. Serve it with something simple to cut the sweetness.

• A small scoop of raspberry sorbet
• A hot, strong espresso or black coffee
• A glass of bubbly Prosecco or Champagne

How To Store Prima Dona Cake

• Refrigerate: Because the buttercream is made with egg whites and butter, this cake must be stored in the refrigerator. Store it in a tall cake carrier or covered lightly. It will last for up to 4 days.
• Serving: Let the cake sit at room temperature for 20-30 minutes before serving to allow the buttercream to soften slightly.
• Freeze: You can freeze fully frosted, individual slices. Wrap them tightly in plastic wrap and then foil.

Prima Dona Cake Nutrition Facts

(Per serving, assuming 20 slices)

• Calories: ~950 kcal
• Total Fat: 58g
• Saturated Fat: 32g
• Cholesterol: 190mg
• Sodium: 610mg
• Total Carbohydrate: 98g
• Dietary Fiber: 2g
• Sugars: 75g
• Protein: 11g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs