Princess Cake (Prinsesstårta) Recipe

Name: Princess Cake (Prinsesstårta) Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 8-10 servings servings
Cuisine: International
Ingredients: SPONGE CAKE:; 4 large eggs; 120g caster sugar; 120g plain flour; 1 tsp vanilla extract; VANILLA PASTRY CREAM:; 300ml whole milk; 3 egg yolks; 60g caster sugar; 20g cornflour; 1 tsp vanilla extract; FILLING:; 200ml whipping cream; 2 tbsp icing sugar; 100g raspberry jam; COVERING:; 350g marzipan (store bought; save 50g for the marzipan rose); Icing sugar, for dusting

ByWei Ling

Mar 27, 20262 min

4.5(85)

Prep Time

45 minutes

Cook Time

25 minutes

Total Time

70 min

Servings

8-10 servings

Learn how to make Princess Cake (Prinsesstårta), a classic Swedish layered cake with sponge, cream, and marzipan, perfect for celebrations.

4.5 (85 ratings)

A classic Swedish celebration cake made with soft sponge layers, vanilla pastry cream, whipped cream, and a smooth marzipan dome. Despite its elegant appearance, each component is simple, coming together to create a light yet indulgent cake.

If you’d like to learn more about its royal origins and how it became one of Sweden’s most iconic cakes, you can read the full history here:

👉 The History and Origins of Princess Cake

Swedish Princess Cake with green marzipan and cream layers — Classic Swedish Princess Cake (Prinsesstårta) with soft sponge layers, cream filling, and a smooth green marzipan finish.

Recommended Tools & Tips

These tools will make the bake easier and help you achieve a smooth, professional finish.

Use an 8 inch Aluminium Round Cake Pan to ensure even baking and consistent layers. Line the base well and avoid overfilling to keep the sponge level and easy to slice. It takes practice to cut even cake layers from a single sponge. If you’re new to this, consider baking the layers in two or three separate tins instead, measuring the batter for each to ensure they are evenly portioned.

An Offset Spatula will help you to spread cream evenly and shape the dome. Use light, sweeping motions rather than pressing down to avoid deflating the cream.

I highly recommend using a Cake Turntable when spreading the cream to form a dome and especially for assembling the cake. Rotate the cake while keeping your spatula steady for a cleaner, more even finish.

You will also need a Rolling Pin for rolling the marzipan evenly without tearing. Roll from the centre outwards and rotate frequently to maintain an even thickness.

Use good-quality store-bought Marzipan with a higher almond content, as it gives a smoother, more pliable finish and better flavour. Making your own marzipan can be challenging due to food safety concerns from using fresh egg whites, as well as the risk of an inconsistent texture

I attended a marzipan class during pastry school where I learnt to make a rose. It was surprisingly enjoyable. It’s quite easy once you follow the steps. Here’s a helpful TikTok video you can refer to for shaping your own marzipan rose.

Storage & Serving Tips

Store in the refrigerator and consume within 2 days for best freshness.

Bring out 15–20 minutes before serving to soften the marzipan slightly.

Use a sharp knife and wipe between slices for clean cuts.

Princess Cake (Prinsesstårta) Recipe

Prep: 45 minutesCook: 25 minutesServes: 8-10 servings

Ingredients

SPONGE CAKE:
4 large eggs
120g caster sugar
120g plain flour
1 tsp vanilla extract
VANILLA PASTRY CREAM:
300ml whole milk
3 egg yolks
60g caster sugar
20g cornflour
1 tsp vanilla extract
FILLING:
200ml whipping cream
2 tbsp icing sugar
100g raspberry jam
COVERING:
350g marzipan (store bought; save 50g for the marzipan rose)
Icing sugar, for dusting

Instructions

1
Prepare the workstation.
2
Gather all the tools and ingredients.
3
PREPARE THE SPONGE CAKE:
4
Preheat oven to 175°C. Line the bottom of an 8-inch round cake tin with parchment paper. Leave the sides ungreased so the sponge can rise evenly and hold its height.
5
Whisk eggs and sugar until pale, thick, and tripled in volume.
6
Fold in sifted flour and vanilla extract gently to retain air.
7
Pour into the tin and bake for 20–25 minutes until springy to the touch.
8
Cool completely before slicing into 3 even layers.
9
MAKE THE PASTRY CREAM:
10
Heat milk until just steaming.
11
Whisk egg yolks, sugar, and cornflour until smooth.
12
Gradually pour in the warm milk while whisking continuously.
13
Return to heat and cook until thickened.
14
Remove from heat, stir in vanilla, and cover with cling film touching the surface.
15
Chill completely before use.
16
Sieve the pastry cream before assembling for a smooth, lump-free texture.
17
PREPARE WHIPPED CREAM:
18
Whip cream with icing sugar until soft peaks form.
19
Keep the texture smooth and spreadable, not stiff.
20
ASSEMBLE THE CAKE:
21
Place the first sponge layer on a cake board, which is placed on a turntable.
22
Spread a layer of pastry cream evenly.
23
Add the second sponge layer and spread raspberry jam.
24
Place the final sponge layer on top.
25
Cover the entire cake with whipped cream, shaping a smooth, gentle dome on top.
26
Chill briefly to help the structure set before covering.
27
PREPARE AND COLOUR THE MARZIPAN:
28
If using plain marzipan, knead in a small amount of green gel food colouring until evenly coloured.
29
Lightly dust the work surface with icing sugar and roll the marzipan into a large, even circle.
30
Using a rolling pin, roll the marzipan from the centre outwards, lifting and rotating it occasionally to prevent sticking and ensure an even thickness.
31
COVER THE CAKE:
32
Carefully drape the marzipan over the chilled cake (which is placed on a turntable).
33
Smooth gently with your hands, working from the top down to remove air pockets.
34
Trim excess marzipan neatly at the base.
35
DECORATE:
36
Colour a small portion of marzipan pink and shape into a simple rose.
37
Place on top of the cake and finish with a light dusting of icing sugar if desired.