Go Back
princess cake

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
Cook Time 30 minutes
Total Time 1 hour 10 minutes
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.

✅ 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.