Princess Cake Recipe: Best Swedish Layer Cake

The Ultimate Swedish Princess Cake Recipe: Complete Step-by-Step Layer Cake Guide

Are you ready to create one of the most beautiful and delicious cake recipes in the world? The Swedish princess cake (prinsesstårta in Swedish) is a truly stunning layer cake that combines light sponge cake layers with rich pastry cream, raspberry jam, and a dome of whipped cream, all wrapped in smooth green marzipan. While this princess cake recipe is a complex undertaking, our comprehensive guide will walk you through creating this traditional Swedish dessert with professional results.

Serves: 8-10 people
Prep Time: 3 hours (plus chilling time)
Cook Time: 30 minutes
Total Time: 4-5 hours (including assembly)
Difficulty: Advanced, but rewarding

Essential Equipment for Making Swedish Princess Cake at Home

Before starting your princess cake journey, gather these important tools to ensure successful assembly of this impressive layer cake:

• 8-inch springform pan or cake pan
• Stand mixer with whisk and paddle attachments
• Medium saucepan
• Whisk and rubber spatula
• Digital thermometer (recommended for pastry cream)
• Offset spatula for spreading cream
• Rolling pin for marzipan
• Piping bag with tip (optional for decoration)
• Cake round or serving plate
• Plastic wrap
• Cake ring or cake box for storage

Complete Princess Cake Ingredients for the Perfect Swedish Layer Cake

For the Sponge Cake Layers:

• 4 large eggs, room temperature (200g/7oz)
• 150g/¾ cup granulated sugar (5.3oz)
• 120g/1 cup cake flour, sifted (4.2oz)
• 20g/2½ tablespoons potato starch or cornstarch (0.7oz)
• 45g/3 tablespoons unsalted butter, melted (1.6oz)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt

Pastry Cream Recipe:

• 500ml/2 cups whole milk (17oz)
• 1 vanilla bean, split and scraped (or 2 teaspoons extract)
• 5 large egg yolks, room temperature (85g/3oz)
• 100g/½ cup granulated sugar (3.5oz)
• 40g/⅓ cup cornstarch (1.4oz)
• 30g/2 tablespoons unsalted butter, softened (1oz)

For the Raspberry Jam Filling:

• 120g/⅓ cup good quality raspberry jam (4.2oz)

Stabilized Whipped Cream:

• 600ml/2½ cups heavy cream, cold (20oz)
• 50g/⅓ cup powdered sugar (1.8oz)
• 1 teaspoon vanilla extract
• 1 teaspoon unflavored gelatin + 1 tablespoon cold water (for stabilizing)

For the Green Marzipan Covering:

• 500g/17.6oz high-quality marzipan (minimum 50% almond content)
• Powdered sugar for dusting/rolling
• Green food coloring gel
• Pink/red food coloring for rose decoration

Decoration:

• 2 tablespoons powdered sugar for dusting
• Additional marzipan for creating the rose

How to Make Swedish Princess Cake Step-by-Step

How to Make the Perfect Sponge Cake Layers for Princess Cake

Part One:

1. Prepare your equipment: Preheat your oven to 350°F (175°C). Butter an 8-inch springform pan and line the bottom with parchment paper.
2. Create the egg-sugar mixture: In the bowl of a stand mixer, combine eggs and sugar. Whisk on high speed for 5-7 minutes until the mixture reaches the ribbon stage. You’ll know it’s ready when the batter falls from the whisk in a thick ribbon and stays visible on the surface for several seconds.
3. Prepare dry ingredients: Meanwhile, sift together the cake flour, potato starch (or cornstarch), baking powder, and salt in a separate bowl.
4. Combine with care: Gently fold the dry ingredients into the egg mixture in three batches using a spatula. Move the spatula from the bottom to top in a circular motion to maintain maximum air in the batter. Continue until no dry streaks remain.

Part Two:

1. Add butter and vanilla: Fold in the melted butter and vanilla extract until just combined.
2. Pour the batter into the prepared pan: Pour the batter into the prepared pan and bake for 25-30 minutes, or until the cake is golden and springs back when touched lightly in the center.
3. Cool completely: Allow the cake to cool in the pan for 10 minutes, then run a thin knife around the edges and invert onto a cooling rack. Remove parchment paper and let cool completely before slicing.

Pastry Cream Recipe for Swedish Princess Cake

The pastry cream for princess cake requires attention to detail for perfect results:

1. Infuse the milk: In a medium saucepan, heat milk with the split vanilla bean (or extract) until steaming but not boiling.
2. Create the base: In a separate bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth, about 2 minutes.
3. Temper with care: Slowly pour about half of the hot milk into the egg mixture while whisking constantly. This prevents the egg yolks from scrambling.
4. Cook until thickened: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Continue whisking for 1-2 minutes more to ensure the cornstarch is fully cooked.
5. Strain for smoothness: Pass the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps.
6. Add richness: Stir in the softened butter using a spatula until completely incorporated.
7. Chill properly: Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until completely cold, at least 2 hours or overnight.

How to Make Stabilized Whipped Cream for Princess Cake Dome

For a dome that holds its shape, properly stabilized whipped cream is essential:

1. Prepare the stabilizer: In a small microwave-safe bowl, sprinkle gelatin over cold water and let stand for 5 minutes to bloom. Microwave for 10 seconds until melted, then cool slightly.
2. Whip the cream: In the bowl of a stand mixer fitted with the whisk attachment, combine cold heavy cream, powdered sugar, and vanilla. Whip on medium-high speed until soft peaks form.
3. Add stabilizer: With the mixer running, slowly pour in the cooled gelatin mixture. Continue whipping until stiff peaks form. Be careful not to overwhip, which can create a grainy texture.

How to Prepare Green Marzipan for Princess Cake

Marzipan around the cake creates the signature princess cake appearance:

1. Knead the marzipan: Work the marzipan on a surface dusted with powdered sugar until pliable.
2. Color the marzipan: Knead green food coloring into the marzipan until you achieve an even, pale green color. Traditional Swedish princess cake uses a mint green shade.
3. Prepare for rose: Set aside about 30g/1oz of marzipan and color it pink or red for the decorative rose.
4. Shape the rose: Form the pink marzipan into a small rose by rolling a tiny piece into a ball for the center, then wrapping thin, petal-shaped pieces around it.

How to Assemble the Swedish Princess Cake Perfectly

Now comes the exciting part where all components come together to build the cake:

Part One:

1. Prepare the sponge layers: Using a long serrated knife, carefully cut the cooled sponge cake horizontally into three even layers of cake.
2. Place the bottom cake layer: Position the bottom layer on a cake round or serving plate.
3. First layer of filling: Spread half of the pastry cream in an even thin layer over the bottom cake layer, leaving about ½-inch border around the edge.
4. Add raspberry jam: Gently spread a thin layer of raspberry jam over the pastry cream.
5. Add the second cake layer: Place the second cake layer on top and press down gently.
6. More pastry cream: Spread the remaining pastry cream evenly over the second layer.
7. Top cake layer: Position the final cake layer on top, pressing down slightly.

Part Two:

1. Create the dome shape: Using an offset spatula, mound the stabilized whipped cream onto the top of the cake, forming a generous dome. The dome should be highest in the center of the cake.
2. Cover the sides of the cake: Spread a thin layer of whipped cream around the sides of the cake to create a crumb coat.
3. Chill for stability: Transfer the cake to the refrigerator for about 30 minutes to firm up the whipped cream dome.
4. Roll out the marzipan: On a surface dusted with powdered sugar, roll the green marzipan into a large circle about 16 inches in diameter and ⅛-inch thick. This needs to be large enough to cover the entire dome of the cake.
5. Cover the cake with marzipan: Carefully lift the marzipan using a rolling pin and drape it over the domed cake. Gently smooth down the sides, working from the top to avoid creating air pockets or wrinkles.
6. Trim excess marzipan: Using a sharp knife, trim away excess marzipan around the bottom edge of the cake.
7. Finish decorating: Place the marzipan rose on top of the marzipan at the center of the cake. Dust the top of the marzipan lightly with powdered sugar just before serving.

Professional Tips to Make Swedish Princess Cake Successfully

Making this classic Swedish princess cake successfully requires attention to these important details:

1. Temperature matters: Room temperature eggs create a better volume in the sponge cake, while cold cream whips more effectively.
2. Weigh your ingredients: For the best results, weigh your ingredients on a digital scale rather than using volume measurements, especially for the cake layer.
3. Gentle folding technique: When incorporating dry ingredients into the sponge batter, use a light touch with your spatula to maintain as much air as possible.
4. Perfect pastry cream: When tempering egg yolks for the custard, add hot milk slowly while whisking constantly to prevent scrambling.
5. Chill components thoroughly: Make sure the pastry cream is completely cold before assembly, and chill the cake after creating the whipped cream dome for better stability.
6. Marzipan handling: To prevent the marzipan from sticking to your work surface, use powdered sugar liberally when rolling. Work quickly once rolled to prevent it from drying out.
7. Make-ahead strategy: The sponge cake and pastry cream can be made a day ahead and stored in plastic wrap. Assemble the cake on the day you plan to serve it for freshest results.

Swedish Princess Cake Recipe Storage and Presentation Tips

This beautiful cake deserves proper storage to maintain its freshness:

Storage Method	Duration	Instructions
Refrigerator	2-3 days	Keep the cake refrigerated in a cake box or cake keeper
Room Temperature	Serving only	Remove from refrigerator 30 minutes before serving
Freezing	Not recommended	Whipped cream and marzipan don’t freeze well

Troubleshooting Common Princess Cake Problems

Even experienced bakers sometimes encounter these issues when making Swedish princess cake:

1. Runny pastry cream? Solution: Make sure to cook the pastry cream until it thickens properly and bubbles for at least 1-2 minutes to activate the cornstarch. Whisk continuously and chill thoroughly before using.
2. Dry sponge cake? Solution: Be careful not to overbake. The cake is golden when ready and should spring back when touched lightly. Store properly wrapped in plastic wrap if making ahead.
3. Cracked marzipan? Solution: Make sure your marzipan isn’t too dry. Knead well before rolling, and work quickly when covering the cake to prevent it from drying out.
4. Whipped cream deflating? Solution: Use a stabilizer like gelatin and make sure your cream is very cold before whipping. Chill the assembled dome before covering with marzipan.
5. Marzipan sweating? Solution: This happens in humid environments. Keep the finished cake in the refrigerator, but bring to room temperature about 30 minutes before serving.

Princess Cake Variations and Mini Princess Cakes Ideas

While the traditional Swedish princess cake features green marzipan, you can customize your creation:

• Try different jam flavors such as apricot or strawberry instead of raspberry jam
• Change the marzipan color for different occasions (pink for Valentine’s Day, blue for baby showers)
• Make mini princess cakes by using smaller cake rings and following the same layering technique
• For chocolate lovers, consider adding cocoa powder to the sponge cake batter or a thin layer of chocolate ganache under the whipped cream and marzipan
• Create a cake like the chiffon cake version with a lighter texture for the base

The History of Traditional Swedish Princess Cake

The traditional Swedish princess cake (prinsesstårta in Swedish) has a royal connection dating back to the 1920s. It was originally created by Jenny Åkerström, a cooking instructor, for the Swedish princesses Margaretha, Märtha, and Astrid. The princesses loved the cake so much that it was named in their honor. This classic Swedish dessert has since become one of Sweden’s most beloved cakes, with an entire week dedicated to it each September. The distinctive green cake exterior represents the coming of spring, making this round cake both a visual and culinary delight that has stood the test of time.

How to Keep the Cake Fresh: Storage Methods for Princess Cake

The finished princess cake requires proper storage to maintain its delicate flavors and textures:

• The cake can be stored in the refrigerator for up to 3 days
• Always store in a cake box or cake keeper to protect the marzipan
• For short-term storage, wrap the entire cake in plastic wrap if a cake box isn’t available
• The cake is best enjoyed within 48 hours of assembly
• You can store the cake overnight in a cake box in the refrigerator
• For the best flavor, allow the refrigerated cake to sit at room temperature for 30 minutes before serving

Explore More Cake Decorating Inspiration

Looking for more cake ideas? Check out these related resources:

• Girl Birthday Cake: Best Princess Designs – Find more princess-themed cake inspiration perfect for birthday celebrations

• Heart Pink Cake: Easy Vintage Recipe Guide – Discover another beautiful and classic cake design with step-by-step instructions

• 30+ Trendy Birthday Cake for Men Ideas 2025 – Explore masculine cake designs that are just as impressive as the princess cake

Frequently Asked Questions About Swedish Princess Cake

What is a princess cake flavor?

The princess cake features a delicate combination of flavors including vanilla sponge cake, creamy vanilla pastry cream, sweet raspberry jam, and light whipped cream, all wrapped in sweet almond-flavored marzipan. This creates a harmonious blend that’s rich yet not overpowering, with the almond notes from the marzipan complementing the vanilla and raspberry components beautifully.

Why is it called a princess cake?

Princess cake earned its royal name because it was originally created for Swedish princesses Margaretha, Märtha, and Astrid in the 1920s by their teacher, Jenny Åkerström. The princesses loved the cake so much that it became known as “prinsesstårta” or princess cake. Today, it remains one of Sweden’s most iconic and beloved desserts.

What is inside a princess cake?

Inside a princess cake, you’ll find layers of sponge cake, vanilla pastry cream, and raspberry jam, topped with a dome of whipped cream. This entire creation is then covered with green marzipan and typically decorated with a pink marzipan rose and a dusting of powdered sugar. The combination creates both visual appeal and a delightful textural experience.

What is the difference between Princess Cake and Prince cake?

The main difference between princess cake and prince cake is that the prince cake typically contains punsch liqueur and is covered with yellow marzipan instead of green. The prince cake also sometimes includes chocolate cream in place of or in addition to the pastry cream, creating a richer flavor profile compared to the more delicate princess cake.

Does Princess Cake need to be refrigerated?

Yes, princess cake absolutely needs to be refrigerated due to its perishable components, particularly the pastry cream and whipped cream. The cake can be stored in the refrigerator for up to 3 days in a cake box or cake keeper. For serving, allow the cake to sit at room temperature for about 30 minutes to soften the marzipan and enhance the flavors.

Is princess cake always green?

Traditionally, Swedish princess cake is covered with green marzipan, which symbolizes the coming of spring. However, modern variations sometimes use different colored marzipan for special occasions or seasonal themes. In Sweden, pink versions are sometimes sold in October for breast cancer awareness, while yellow and blue versions (Sweden’s national colors) might appear during national celebrations.

What is the most expensive cake flavor?

While princess cake is a premium dessert, it’s not among the world’s most expensive cake flavors. That distinction often goes to cakes containing saffron, gold leaf, or rare liqueurs. However, princess cake made with high-quality ingredients like premium marzipan with high almond content can be quite costly compared to everyday cakes.

What cake did the queen like?

Queen Elizabeth II was known to favor chocolate biscuit cake and a simple chocolate birthday cake, rather than the Swedish princess cake. The late queen’s preference for chocolate remained consistent throughout her long life, with her chocolate biscuit cake being so beloved that she reportedly traveled with it.

What is the witches cake?

“Witches cake” refers to a historical cake made during the Salem witch trials, not to be confused with princess cake. It was believed that feeding a “witch cake” made with rye meal and urine from the afflicted persons to a dog would reveal witchcraft if the dog behaved abnormally. This has no relation to the delightful Swedish princess cake recipe we’ve discussed.

What is in a Queen Elizabeth cake?

Queen Elizabeth cake typically contains dates, walnuts, and coconut, topped with a brown sugar-coconut-butter frosting. Despite the royal name, it bears no resemblance to the Swedish princess cake and is actually Canadian in origin, named after Queen Elizabeth II following her coronation.

What is a Mary cake?

A Mary cake or “Marie tårta” is another Swedish cake consisting of layers of sponge cake, vanilla custard, and raspberry jam, but it’s typically covered with whipped cream and decorated with berries rather than marzipan. While it shares some components with princess cake, the presentation and final taste of this beautiful cake are quite different.