Swedish Princess Cake (Prinsesstårta) Recipe

The first time I tasted an authentic Swedish Princess Cake, I was transported directly to the heart of Scandinavian baking tradition. The delicate layers of light sponge cake, luscious vanilla custard, and pillowy whipped cream all nestled beneath a smooth blanket of vibrant green marzipan create a dessert experience unlike any other.

This Prinsesstårta recipe balances sweetness with subtle flavors in perfect harmony, culminating in what many consider the crown jewel of Swedish desserts.

While this traditional Swedish cake might seem intimidating at first glance, I’m going to walk you through creating this iconic Swedish layer cake with marzipan step by step. The result is infinitely more rewarding than anything store-bought, with a freshness and flavor that simply can’t be matched. Whether you’re celebrating a special occasion or simply want to impress with your baking skills, this homemade Princess Cake will absolutely deliver.

Why You’ll Love This Swedish Princess Cake

This Princess Cake from Sweden isn’t just beautiful to look at—it’s a symphony of textures and flavors that create a truly memorable dessert experience:

• Flavor profile: The delicate vanilla-infused sponge layers offer the perfect canvas for the rich custard and lightly sweetened whipped cream, while the marzipan adds an elegant almond note that ties everything together.
• Cultural significance: In Sweden, this green marzipan cake is often served at special celebrations and birthdays, making it an authentic Swedish birthday cake with a rich history dating back to the 1920s when it was created for the Swedish princesses.
• Show-stopping appearance: The distinctive dome shape and vibrant green exterior makes this dessert an immediate conversation starter at any gathering.
• Sensory delight: The contrast between the soft, pillowy cake and cream against the slightly firmer marzipan creates a textural journey with every bite.

Unlike many commercial versions that use shortcuts like artificial flavors or stabilizers, this authentic recipe relies on simple, quality ingredients and traditional techniques that honor the cake’s Scandinavian dessert heritage.

Prep Time, Cook Time & Total Time

While this cake does require some time investment, most of it is inactive time where the components are cooling or setting. The actual hands-on work is manageable when broken into stages, and you can spread the preparation over two days for more convenience.

Ingredients List + Substitutions

For the Vanilla Sponge:

• 4 large eggs, room temperature
• 1 cup (200g) granulated sugar
• 1 teaspoon pure vanilla extract or 1 vanilla bean, seeds scraped
• 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons melted butter, cooled

For the Vanilla Custard:

• 2 cups (480ml) whole milk
• ½ vanilla bean, split lengthwise (or 1 tablespoon pure vanilla extract)
• 6 large egg yolks
• ½ cup (100g) granulated sugar
• ¼ cup (30g) cornstarch
• Pinch of salt
• 2 tablespoons unsalted butter, cold and cubed

For the Assembly:

• ⅓ cup (100g) high-quality raspberry jam
• 2½ cups (600ml) heavy whipping cream, chilled
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 14 ounces (400g) green marzipan
• Powdered sugar for rolling
• 1 food-safe rose or marzipan rose for decoration
• Powdered sugar for dusting

Substitution Options:

• Gluten-free version: Substitute the all-purpose flour with a high-quality gluten-free flour blend that contains xanthan gum.
• Dairy-free option: Use plant-based milk and coconut cream (chilled overnight) instead of heavy cream. For the custard, use coconut oil instead of butter.
• Marzipan alternatives: If almond allergies are a concern, you can use fondant instead of marzipan for the covering, though the flavor profile will change significantly.
• Raspberry jam: Can be substituted with strawberry jam or even apricot preserves for a different flavor profile.

Step-by-Step Instructions

Step 1: Prepare the Vanilla Sponge

1. Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
2. Beat the eggs and sugar in a stand mixer fitted with the whisk attachment on high speed for about 5-7 minutes until pale, thick, and tripled in volume. The mixture should leave a ribbon trail when the whisk is lifted.
3. Gently fold in the vanilla extract using a large spatula.
4. Sift together the flour, baking powder, and salt, then gradually fold into the egg mixture using gentle, sweeping motions to maintain as much air as possible.
5. Incorporate the melted butter by folding it in very gently until just combined.
6. Pour the batter into the prepared pan and smooth the top with an offset spatula.
7. Bake for 25-30 minutes until the cake springs back when touched lightly and a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.

Pro Tip: Do not open the oven door during the first 20 minutes of baking, as this could cause your cake to sink in the center.

Step 2: Make the Vanilla Custard

1. Heat the milk and vanilla bean (if using) in a medium saucepan over medium heat until small bubbles form around the edges. Do not boil. If using vanilla extract instead of a bean, don’t add it yet.
2. Whisk together the egg yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth and pale.
3. Temper the egg mixture by slowly pouring about half of the hot milk into the egg mixture while whisking constantly.
4. Return the mixture to the saucepan with the remaining milk and cook over medium heat, whisking constantly, until the custard thickens and comes to a gentle boil. Continue cooking for 1-2 minutes more.
5. Remove from heat and stir in the cold butter cubes and vanilla extract (if not using a vanilla bean). Mix until smooth.
6. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
7. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming and refrigerate until completely chilled, at least 2 hours or overnight.

Pro Tip: For extra silky custard, whisk it vigorously for about 30 seconds after straining to ensure perfect smoothness.

Step 3: Layer Assembly

1. Slice the cooled sponge cake horizontally into three even layers using a long serrated knife. Place the bottom layer on a cake board or serving plate.
2. Spread the raspberry jam evenly over the bottom layer, leaving a ½-inch border around the edge.
3. Whip 2 cups of the heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
4. Stir the chilled custard until smooth, then spread about half of it over the jam layer.
5. Place the second cake layer on top and gently press down.
6. Spread the remaining custard over the second cake layer, again leaving a slight border.
7. Add the top cake layer, pressing down very gently.
8. Create a dome shape by placing about 2 cups of the whipped cream on top of the cake and shaping it into a rounded mound using an offset spatula. Make sure the dome is symmetrical and smooth.
9. Cover the entire cake with a thin layer of the remaining whipped cream, including the sides. This will serve as a crumb coat for the marzipan.
10. Refrigerate the cake for at least 1 hour to set the cream.

Pro Tip: Chill your mixing bowl and whisk in the freezer for 15 minutes before whipping the cream for maximum volume and stability.

Step 4: Marzipan Covering

1. Dust your work surface generously with powdered sugar.
2. Knead the green marzipan briefly until pliable.
3. Roll out the marzipan into a large circle about ⅛-inch thick and about 16 inches in diameter – it needs to be large enough to completely cover your cake with some excess.
4. Gently lift the marzipan using a rolling pin or your hands and carefully drape it over the chilled cake.
5. Smooth the marzipan over the dome and down the sides of the cake, using your hands to gently press out any air bubbles and create a smooth finish.
6. Trim the excess marzipan at the bottom of the cake using a sharp knife or pizza cutter.
7. Dust the top lightly with powdered sugar using a fine-mesh sieve.
8. Place a marzipan rose or a food-safe fresh rose in the center of the cake.

Pro Tip: If the marzipan cracks while covering the cake, don’t panic! You can repair small cracks by gently rubbing with warm fingers or patching with small pieces of excess marzipan.

Nutritional Breakdown & Health Benefits

While this traditional Swedish cake is certainly a special treat rather than an everyday dessert, it does offer some nutritional benefits:

• The almonds in the marzipan provide heart-healthy fats, vitamin E, and protein.
• Eggs contribute high-quality protein and essential vitamins like B12 and D.
• The minimal use of artificial ingredients when made at home means you’re enjoying a dessert free from preservatives and additives commonly found in commercial versions.

Consider this cake an authentic cultural experience to be savored mindfully on special occasions!

Common Mistakes to Avoid

1. Deflating the Sponge Batter

Problem: Overmixing after adding the flour or being too rough when folding ingredients can deflate the air bubbles needed for a light cake. Solution: Use a large, gentle folding motion and stop mixing as soon as ingredients are incorporated.

2. Lumpy Custard

Problem: Not whisking constantly or cooking at too high heat can result in scrambled eggs or lumps. Solution: Keep heat medium-low, whisk constantly, and strain the finished custard to ensure silkiness.

3. Unstable Whipped Cream Dome

Problem: Cream that’s not whipped to stiff peaks or working in a warm kitchen can lead to a collapsing dome. Solution: Make sure your cream is very cold, whip it until truly stiff, and work quickly when shaping the dome.

4. Cracking Marzipan

Problem: Marzipan that’s too cold or rolled too thinly can crack when covering the cake. Solution: Warm the marzipan slightly by kneading before rolling, and don’t roll it thinner than ⅛ inch.

5. Rushed Assembly

Problem: Not allowing enough chilling time between steps can make the cake unstable and difficult to work with. Solution: Plan ahead and allow for proper chilling time at each stage – patience is key to a perfect Princess Cake.

Storage, Reheating, and Shelf Life

Refrigerator Storage: This Swedish layer cake with marzipan should be stored in the refrigerator and is best consumed within 2-3 days. To store, place the cake in a cake container or loosely cover with plastic wrap, being careful not to disturb the marzipan covering.

Freezer Option: While not ideal, you can freeze individual slices for up to 1 month. Wrap each slice tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before serving.

Serving Temperature: For the best flavor and texture experience, remove the cake from the refrigerator about 30 minutes before serving to take the chill off. This allows the custard and cream to soften slightly and the flavors to fully develop.

Pre-making Components: If you want to break up the work, you can prepare the sponge cake and custard up to 2 days ahead. Store the sponge tightly wrapped at room temperature and the custard covered in the refrigerator.

Final Thoughts on Swedish Princess Cake

Creating this traditional Swedish Princess Cake at home connects you to generations of Scandinavian baking tradition. While it requires some patience and attention to detail, the result is a spectacular dessert that celebrates the art of classic pastry making. The combination of light sponge, smooth custard, and billowy cream beneath that signature green marzipan creates an unforgettable dessert experience that simply can’t be matched by mass-produced versions. I hope this Prinsesstårta recipe becomes a treasured addition to your baking repertoire, bringing a touch of Swedish elegance to your special celebrations. Let me know in the comments how yours turned out!

Frequently Asked Questions

Can I make the Swedish Princess Cake ahead of time?

Yes, you can prepare this cake up to 24 hours in advance. The flavors actually develop nicely as it rests in the refrigerator. Just be sure to keep it covered to prevent the marzipan from drying out.

What if I can’t find green marzipan?

You can purchase plain marzipan and color it yourself using a few drops of food coloring. Knead the color in gradually until you achieve the traditional mint-green shade. Gel food coloring works best as it won’t make the marzipan too soft.

Can I make a smaller version of this Princess Cake?

Absolutely! You can scale down the recipe to make a 6-inch cake by using approximately two-thirds of the ingredients listed. The baking time for the smaller sponge will be about 20-25 minutes.

Why is my custard not thickening properly?

This usually happens when the custard hasn’t been cooked long enough or at a high enough temperature. Make sure to continue cooking it for 1-2 minutes after it first thickens and bubbles. Also, ensure you’re using the correct amount of cornstarch.

Is there a non-alcoholic version of Swedish Princess Cake?

The traditional recipe doesn’t contain alcohol, so this version is already alcohol-free. Some variations might include a light brushing of kirsch or another liqueur on the sponge layers, but this is optional and not part of the authentic recipe.

How do I prevent my whipped cream dome from collapsing?

Make sure your heavy cream is very cold before whipping, and whip it to stiff peaks. A stabilizer like gelatin can be added (bloom 1 teaspoon gelatin in 1 tablespoon cold water, then dissolve over low heat and cool before adding to partially whipped cream), though this isn’t traditional.

Can I use store-bought custard to save time?

While homemade custard provides the best flavor and texture, you can use ready-made custard in a pinch. Look for high-quality vanilla custard with a thick consistency, and consider enhancing it with a little extra vanilla extract.

Princess Cake (Prinsesstårta)

A traditional Swedish layer cake featuring airy sponge cake, rich vanilla custard, raspberry jam, and fluffy whipped cream, all encased in a smooth dome of green marzipan. This elegant and visually striking dessert is perfect for birthdays, celebrations, or a Scandinavian-themed treat.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 30 minutes mins

Total Time 7 hours hrs

Course Dessert

Cuisine Swedish / Scandinavian

Equipment

• 9-inch (23cm) springform pan
• Parchment paper
• Stand mixer or electric hand mixer
• Mixing bowls
• Whisk
• Offset spatula
• Fine-mesh sieve
• Rolling Pin
• Serrated knife
• Cake stand or serving plate
• Plastic wrap
• Sieve (for powdered sugar dusting)

Ingredients

  

• For the Vanilla Sponge:
• 4 large eggs – for structure and lift
• 1 cup 200g granulated sugar – sweetens and stabilizes egg foam
• 1 tsp pure vanilla extract or vanilla bean seeds – flavor
• 1 cup 125g all-purpose flour – base structure
• 1 tsp baking powder – leavening
• ¼ tsp salt – enhances flavor
• 2 tbsp melted butter – adds richness
• For the Vanilla Custard:
• 2 cups 480ml whole milk – base for custard
• ½ vanilla bean or 1 tbsp vanilla extract – flavor
• 6 large egg yolks – thickening and richness
• ½ cup 100g granulated sugar – sweetness
• ¼ cup 30g cornstarch – thickening agent
• Pinch of salt – flavor balance
• 2 tbsp unsalted butter cold – finishes the custard with creaminess
• For the Assembly:
• ⅓ cup 100g raspberry jam – adds fruitiness and moisture
• 2½ cups 600ml heavy whipping cream – dome shape and texture
• 3 tbsp powdered sugar – sweetens whipped cream
• 1 tsp vanilla extract – flavor for whipped cream
• 14 oz 400g green marzipan – for covering and presentation
• Powdered sugar – for dusting and rolling
• 1 marzipan or food-safe rose – decorative touch

Instructions

 

• Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
• Whisk eggs and sugar on high speed until pale and tripled in volume. Fold in vanilla extract.
• Sift and fold in the flour, baking powder, and salt gently. Incorporate melted butter last without deflating the batter.
• Pour into prepared pan and bake for 25–30 minutes. Cool on wire rack.
• Heat milk and vanilla bean (or extract later) until steaming.
• In a separate bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth. Temper with warm milk.
• Return mixture to pan and cook until thickened and bubbling. Stir in butter and vanilla extract.
• Strain and chill custard with plastic wrap touching the surface.
• Slice sponge cake into three layers. Spread jam on the bottom layer.
• Whip cream with powdered sugar and vanilla until stiff. Spread half the custard over jam.
• Layer cake with remaining custard and whipped cream to form a dome.
• Coat entire cake with whipped cream for crumb coat. Chill for at least 1 hour.
• Roll out green marzipan and drape over cake. Trim and smooth edges.
• Decorate with powdered sugar and a marzipan rose.

Notes

Substitutions: Use gluten-free flour blend for GF option, or plant-based milk and coconut cream for dairy-free variation.

Marzipan Alternatives: Fondant can be used for nut-free version, but flavor will differ.

Storage: Refrigerate for up to 3 days. Individual slices can be frozen for up to 1 month.

Keyword Swedish Princess Cake, Prinsesstårta recipe, traditional Swedish desserts, marzipan cake, Scandinavian birthday cake, Swedish layer cake, green marzipan cake