Swedish Princess Cake Recipe, Irresistible Layers & Cream

Have you seen the Swedish Princess Cake, also known as prinsesstårta, in bakeries or at parties? This traditional Swedish dessert is famous for its layers. It has soft sponge, rich custard, and whipped cream, all covered in a bright green marzipan.

This cake is a favorite in Sweden. It’s loved for its detailed design and tasty flavors. Making it is a fun way to impress your friends at your next event.

The prinsesstårta is a hit with anyone who loves sweets. Its marzipan shell makes it look fancy. It’s perfect for any celebration.

The Magic Behind the Traditional Princess Cake

The Swedish Princess Cake is more than a dessert. It’s a symbol of Swedish culture and royal ties. For generations, it has delighted people with its unique layers and flavors.

Origins of the Swedish Prinsesstårta

Jenny Åkerström, a Swedish teacher, created the Swedish Princess Cake in the early 1900s. This royal connection is the foundation of the cake’s name and its association with Swedish nobility.

Why It’s Called “Princess Cake”

The name comes from its royal roots. It was created in Sweden and became popular after being associated with three Swedish princesses who loved the dessert.

The Royal Connection

The cake was named after the princesses it was made for. This royal endorsement elevated the cake’s status in Swedish society.

Cultural Significance in Sweden

In Sweden, the Princess Cake is a cultural icon. It’s often served at special occasions. The cake’s layers represent different parts of Swedish culture, showing the country’s rich culinary traditions.

Knowing the history and cultural importance of this cake makes you appreciate this traditional Swedish dessert even more.

Ingredients You’ll Need for an Authentic Princess Cake

Making a tasty homemade princess cake starts with the right ingredients. You’ll need several key items to make this Swedish dessert.

For the Sponge Cake Layer

To bake the sponge cake, you’ll need:

• 4 large eggs, at room temperature
• 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (120ml) whole milk, lukewarm
• 2 tablespoons unsalted butter, melted

For the Vanilla Custard

The vanilla custard filling needs:

• 1 cup (240ml) whole milk
• 1/2 cup (120ml) heavy cream
• 1/2 cup (100g) granulated sugar
• 3 large egg yolks
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter

For the Whipped Cream Filling

For the whipped cream, you’ll need:

• 1 cup (240ml) heavy cream, chilled
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

For the Marzipan Covering

you’ll need:

• 1 cup (200g) ground almonds
• 1 cup (200g) confectioners’ sugar
• 1/2 cup (120ml) egg whites
• Food coloring (green)

Choosing the Right Food Coloring

Choosing the right food coloring is key for the marzipan. Use high-quality, gel or paste food coloring for the green color. Start with a little and adjust until you get the right shade.

Essential Equipment for Baking Success

Baking a Swedish Princess Cake needs more than just ingredients. You also need the right tools. These tools help get the cake’s signature look and taste.

Baking Tools

For the sponge cake layer, you’ll need round cake pans and a mixer. This mixer is for whipping eggs and sugar. A digital scale helps with accurate measurements. A rubber spatula is great for gently folding ingredients.

Assembly Tools

Assembling the cake needs a cake turntable for easy access. You’ll also need a long, thin knife for leveling the cake layers. A piping bag is key for applying the whipped cream filling.

Optional but Helpful Gadgets

Using a smoother can make the marzipan covering even and neat. A cake dome helps maintain the cake’s shape. These tools make the design better and easier to assemble.

Step-by-Step Guide to Making the Perfect Princess Cake

Making a princess cake from scratch needs a few key parts. You’ll need a light sponge cake, a rich custard filling, and a smooth marzipan coating. This guide will help you make it perfect.

Preparing the Vanilla Sponge Cake

The base of a great princess cake is its sponge cake. To make it, mix the batter carefully and bake it right.

Mixing the Batter

Begin by beating the eggs and sugar until they’re light and fluffy. This step is important because it adds air to the mix, making the sponge light.

Then, fold in the flour gently to keep the mix smooth. This step needs patience to keep the batter even.

Baking and Cooling Tips

Pour the batter into a greased pan and bake in a hot oven. It’s key to not open the oven door during baking to stop the cake from sinking.

After baking, let the cake cool completely on a wire rack. This step is important to avoid a soggy cake.

Making the Custard Filling

The custard filling adds richness to the princess cake. Getting the right consistency is key.

Achieving the Right Consistency

Cook the custard over low heat, stirring constantly, until it thickens. This can take a few minutes, so be patient.

Once done, let it cool. Covering it with plastic wrap directly on the surface helps prevent a skin from forming.

Whipping the Perfect Cream

Whipping the cream to the right consistency is important for the filling. Whip until it forms stiff peaks, but don’t over-whip or it will turn into butter.

Coloring and Rolling the Marzipan

The marzipan coating gives the princess cake its signature look. Coloring it green is a traditional touch.

Getting That Signature Green Color

Add a few drops of green food coloring to the marzipan and knead until the color is even. The amount of coloring needed may vary based on the color intensity you want.

Assembling Your Princess Cake

Assembling the cake involves creating the dome shape and covering it with marzipan.

Creating the Dome Shape

Stack the sponge cake layers with custard and whipped cream in between. Use a turntable to make it easier to access all sides of the cake.

Once the cake is covered in marzipan, you can add decorative touches. Traditionally, a princess cake is adorned with a simple design, but you can get creative with your own patterns.

As a renowned pastry chef once said,

“The art of making a princess cake lies in the details – from the texture of the sponge cake to the smoothness of the marzipan coating.”

Troubleshooting Common Princess Cake Challenges

Making a perfect swedish cake needs careful attention and solving common problems. You might face some issues while baking. But, with the right tips, you can fix them easily.

Preventing a Soggy Sponge

A soggy sponge can mess up your cake’s texture. To avoid this, cool your sponge cake fully before putting it together. You can also lightly toast the sponge or brush it with simple syrup to keep it moist.

Working with Marzipan Without Tearing

Marzipan can be tricky. To handle it well, keep it at room temperature and knead it until it’s soft. If it tears, try moistening the area with water or use a bit of shortening to fix it.

Achieving the Perfect Dome Shape

To get a perfect dome shape, make sure your whipped cream is stiff. You can also use a cake turntable to shape the cake smoothly.

Storage and Serving Tips

Storing your cake right is key to keeping it fresh. Keep it in the fridge, covered with plastic wrap or a cake box. Let it come to room temperature before you serve it.

Delicious Variations of the Traditional Princess Cake

This Cake can be made in many tasty ways. You can try different flavors and ingredients. This lets you make unique cakes that everyone will love.

Seasonal Flavor Adaptations

Adding seasonal flavors can make the Princess Cake even better. For instance, you can:

• Add lemon or orange zest in spring
• Use summer fruits like raspberries or strawberries
• Include warm spices like cinnamon or nutmeg in autumn
• Try cranberries or peppermint in winter

Mini Princess Cakes

Mini Princess Cakes are great for parties or as individual treats. Just use less ingredients and bake for a shorter time.

Modern Twists on the Classic Recipe

You can try:

• Different types of flour for the sponge cake
• Alternative sweeteners

Gluten-Free Options

For a gluten-free Princess Cake, use gluten-free flours like almond or rice flour.

Vegan Alternatives

Vegan princess cakes can be made by swapping dairy for plant-based options and using egg substitutes.

These changes make it more inclusive and add new flavors to enjoy.

Conclusion: Enjoying Your Homemade Swedish Delight

You’ve made a traditional Swedish Princess Cake, also known as Prinsesstårta. It has a soft sponge, creamy filling, and marzipan covering. Making this cake from scratch is rewarding, and it tastes amazing.

When you take a bite, you’ll love the mix of flavors and textures. The vanilla custard, whipped cream, and marzipan are a classic combo. Your homemade cake is now part of this tradition.

Share your cake with family and friends. Baking this dessert is a joy that brings people together. Your homemade princess cake is great for any special occasion or just to make someone’s day better.

Swedish Princess Cake Recipe — Soft Sponge, Cream & Marzipan

Emily

A royal Swedish dessert made of soft sponge, whipped cream, and marzipan — this Princess Cake is as stunning as it is delicious.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Celebration Dessert

Cuisine Scandinavian

Servings 10 Servings

Calories 450 kcal

Equipment

• 8-inch round cake pan
• Mixing bowls
• Hand or stand mixer
• Fine-mesh sieve
• Whisk
• Rubber spatula
• Saucepan (for custard)
• Piping bag (for cream filling)
• Cake turntable (for assembly)
• Rolling pin (for marzipan)
• Marzipan smoother (optional)
• Wire cooling rack
• Offset spatula or long knife

Ingredients

  

For the Sponge Cake

• 4 large eggs room temperature
• 1 cup 200 g granulated sugar
• 1 cup 120 g all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup 120 ml whole milk (lukewarm)
• 2 tbsp unsalted butter melted

For the Vanilla Custard

• 1 cup 240 ml whole milk
• ½ cup 120 ml heavy cream
• ½ cup 100 g granulated sugar
• 3 large egg yolks
• ½ tsp vanilla extract
• ¼ tsp salt
• 2 tbsp unsalted butter

For the Whipped Cream Filling

• 1 cup 240 ml heavy cream (chilled)
• 2 tbsp granulated sugar
• 1 tsp vanilla extract

For the Marzipan Covering

• 1 cup 200 g ground almonds
• 1 cup 200 g confectioners’ sugar
• ½ cup 120 ml egg whites
• Green gel or paste food coloring

Instructions

 

Make the Sponge Cake

• Preheat oven to 350°F (175°C). Grease and line an 8-inch round pan.
• Beat eggs and sugar together until pale and fluffy (about 5 minutes).
• Sift flour, baking powder, and salt. Gently fold into the egg mixture.
• Mix milk and melted butter, then pour into the batter and fold gently.
• Pour into pan and bake 25–30 minutes, until golden and springy.
• Cool completely on a wire rack before slicing.

Prepare the Custard Filling

• Heat milk and cream in a saucepan until just simmering.
• In a bowl, whisk sugar, egg yolks, and salt. Slowly pour the warm milk mixture over the yolks, whisking constantly.
• Return to saucepan and cook over low heat until thickened (about 5–7 minutes).
• Remove from heat, stir in butter and vanilla.
• Cover with plastic wrap (touching the surface) and chill until set.

Whip the Cream

• In a chilled bowl, beat heavy cream, sugar, and vanilla until stiff peaks form.
• Keep chilled until ready to assemble.

Make the Marzipan

• Combine ground almonds and confectioners’ sugar in a bowl.
• Add egg whites gradually until the mixture forms a smooth, pliable dough.
• Add green food coloring and knead until evenly tinted.
• Roll marzipan into a thin circle large enough to cover the cake.

Assemble the Cake

• Slice sponge cake into three layers.
• Place the bottom layer on a cake board. Spread a thin layer of custard.
• Add the second sponge layer and top with whipped cream, shaping into a rounded dome.
• Place the final sponge layer on top (optional) or directly cover the cream dome.
• Gently cover the entire cake with rolled marzipan, smoothing out wrinkles.
• Trim excess marzipan and decorate with a pink marzipan rose or powdered sugar dusting.

Notes

✅ Tips for Success

Step	Pro Tip
Sponge Cake	Beat eggs and sugar long enough for maximum volume.
Custard	Stir constantly over low heat to avoid lumps.
Whipped Cream	Use chilled cream and tools for best texture.
Marzipan	Knead until pliable; if it cracks, add a few drops of water.

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✅ Storage & Serving

• Storage: Keep refrigerated for up to 3 days.
• Best Served: Slightly chilled or at room temperature.
• Make Ahead: Bake sponge and prepare custard 1 day in advance for easier assembly.