The delicate, creamy scent of a Princess Cake, or Swedish Prinsesstårta, wafting from the oven is like a fairy tale come to life, promising elegance in every bite! I’ll never forget the first time I made this homemade princess cake for my daughter Emma’s tenth birthday – her eyes sparkled at the sight of its bright green marzipan dome and pink rose crown.

With 12 years running Sophie’s Sweet Haven and a lifetime of baking with Nonna Rosa, this princess cake recipe is my go-to for creating a showstopping, regal dessert. Its smooth green exterior and lush layers make it perfect for birthdays, tea parties, or any occasion calling for royalty. Let’s dive into this easy princess cake recipe and craft a Swedish princess cake that’s fit for a queen!

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Recipe Information

Category	Details
Prep Time	1 hour 15 minutes
Cook Time	20-25 minutes
Total Time	~2 hours (plus 1 hour cooling and chilling)
Servings	10-12 slices
Estimated Calories	~400 kcal per slice (with marzipan and fillings, based on 12 servings)

Princess Cake (Swedish Prinsesstårta) – Full Recipe

A homemade slice of Princess Birthday Cake on a small dessert plate, revealing layers of light sponge, raspberry jam, vanilla custard, and whipped cream, encased in smooth green marzipan with a delicate pink marzipan rose on top.

Princess Birthday Cake (Swedish Prinsesstårta): A Royal Delight

An elegant dome-shaped cake covered in bright green marzipan, topped with a delicate pink marzipan rose, creating a distinctive royal appearance with its smooth green exterior. This easy princess cake recipe is perfect for birthdays or sophisticated celebrations.

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Prep Time 1 15

Cook Time 25

Cooling Time 1

Total Time 2 40

Course Birthday Cake, Dessert

Cuisine Swedish, European

Servings 12 Slices

Calories 400 kcal

Ingredients

Sponge Cake:

Large eggs: 4 room temperature
Granulated sugar: ¾ cup 150g
All-purpose flour: ¾ cup 90g
Baking powder: 1 tsp
Salt: ¼ tsp
Pure vanilla extract: 1 tsp

Vanilla Custard:

Whole milk: 1 cup 240ml
Large egg yolks: 2
Granulated sugar: ½ cup 100g
Cornstarch: 2 tbsp
Salt: ¼ tsp
Pure vanilla extract: 1 tsp

Fillings and Decoration:

Heavy cream: 2 cups 480ml, cold
Seedless raspberry jam: ½ cup 120g
Marzipan: 1 lb 450g, green-tinted
Pink gel food coloring for marzipan rose
Powdered sugar for dusting

Instructions

Preheat and prep (5 minutes): Preheat oven to 350°F (175°C). Grease a 9-inch pan and line with parchment. I skipped parchment once, and the sponge stuck – don’t do it!
Make sponge cake (15 minutes): Beat eggs and sugar on high until pale and thick, about 5 minutes. Add vanilla. Sift flour, baking powder, and salt; gently fold into egg mixture. Pour into pan, smooth top, and bake 20-25 minutes until springy. Cool 5 minutes in pan, then invert onto a rack and cool completely.
Prepare custard (15 minutes): Heat milk in a saucepan until steaming. Whisk yolks, sugar, cornstarch, and salt in a bowl. Slowly pour in hot milk, whisking. Return to saucepan, cook over medium, stirring until thickened (2-3 minutes). Stir in vanilla. Cool, covered, in fridge.
Whip cream (5 minutes): Beat cold cream to stiff peaks. Fold half into cooled custard for a creamy filling; reserve half for the dome.
Assemble layers (15 minutes): Slice cooled sponge into three thin layers. Place one layer on a serving plate, spread with raspberry jam, then a layer of custard-cream mix. Add second layer, more custard-cream, and top with third layer. Shape remaining whipped cream into a dome on top, using a spatula to smooth.
Cover with marzipan (10 minutes): Roll out green-tinted marzipan to 1/8-inch thickness, large enough to cover the cake (about 16 inches wide). Drape over the dome, smooth gently, and trim excess. Shape a small piece of pink-tinted marzipan into a rose for the top.
Chill and finish (5 minutes): Chill cake for 30 minutes to set. Dust lightly with powdered sugar before serving for a royal homemade princess cake.
Serve: Slice carefully with a sharp knife for clean cuts, revealing the lush layers.

Equipment

One 9-inch round cake pan
Parchment paper
Mixing bowls
Electric mixer or whisk
Rubber spatula
Cooling rack
Small saucepan
Rolling pin
Medium bowl (for dome shaping)
Piping bag (optional, for rose)

Make every celebration shine with our Classic Vanilla Birthday Cake.

Pro Tips for Princess Birthday Cake Success

Here’s what I’ve learned to make your easy princess cake the best Swedish princess cake:

Beat eggs well. A thick, pale egg-sugar mix is key for a fluffy sponge – underbeating leads to a dense cake, as I learned early on!
Room-temp eggs. Cold eggs deflate the sponge. Let them sit out for 30 minutes.
Cool custard fully. Warm custard melts the whipped cream, ruining the filling – chill it thoroughly.
Roll marzipan thin. Too thick, and it overwhelms the delicate cake. Aim for 1/8-inch.
Smooth marzipan gently. Use your hands to avoid tearing – I ripped my first one rushing!
Chill before slicing. 30 minutes in the fridge sets the dome for clean, regal slices.

If your marzipan cracks, patch with extra pieces and smooth with warm hands – it’s forgiving!

Variations and Customizations for Princess Birthday Cake

This princess cake recipe is perfect for tweaking. Here are ideas I’ve tried for celebrations:

Berry swap: Use strawberry or blueberry jam for a different fruity note.
Gluten-free version: Use a 1:1 gluten-free flour blend for the sponge. I’ve made this for clients with success.
Vegan delight: Use aquafaba for the sponge, coconut cream for whipped cream, and vegan custard. I’ve nailed this for vegan parties.
Pastel princess: Tint marzipan pink or lavender for a softer look, perfect for baby showers.
Chocolate twist: Add a thin layer of chocolate ganache under the jam for decadence.
Mini prinsesstårta: Bake in 6-inch pans for 15-18 minutes for individual cakes.

Make it yours – Nonna Rosa said, “A cake should wear its crown proudly!” Share your creations with our community!

Storing and Serving Your Princess Cake

Keep your Swedish princess cake fresh with these bakery-tested tips:

Fridge: Store assembled cake up to 3 days, covered tightly, due to custard and cream. Serve chilled or at room temp for best texture.
Freezer: Freeze unfrosted sponge layers up to 3 months, wrapped in plastic and foil. Thaw in fridge overnight before assembling.
Serving: Slice chilled with a sharp knife for clean layers. Pair with tea or sparkling wine for a regal touch. The green dome and pink rose shine on a simple stand!

Present with edible glitter or flowers for a royal, fairy-tale vibe!

FAQ

Can I make this cake ahead?
Yes! Bake sponge and custard up to 2 days ahead, store separately in fridge. Assemble the day of.

Can I use store-bought marzipan?
Yes, Odense or similar brands work great. Tint with gel food coloring for vibrant green.

Why is my sponge dense?
Check for underbeaten eggs or overmixed flour. Beat eggs until thick and fold gently.

Can I make it vegan?
Use aquafaba, coconut cream, and vegan custard – I’ve tested it successfully.

How do I smooth the marzipan?
Roll thin, drape carefully, and smooth with warm hands to avoid cracks.

Can I use frozen berries for jam?
Yes, but cook down to thicken and strain seeds for a smooth layer.

Conclusion

Baking a Princess Birthday Cake (Swedish Prinsesstårta) is about creating a royal moment, whether for a child’s birthday or an elegant tea party. This easy princess cake recipe, refined through my kitchen trials and Nonna Rosa’s wisdom, makes you feel like a baking royalty, even if it’s your first try. Don’t stress if the marzipan isn’t flawless – my early domes weren’t either! Crown it with a pink rose, share your masterpiece with our Sophie’s Sweet Haven community, and bask in the applause.