Elegant, light, luxurious, and beautifully wrapped in green marzipan—this is the ultimate Swedish Princess Cake, perfected by Swedish Cravings.
There are few cakes in the world as elegant and instantly recognizable as Prinsesstårta, or Swedish Princess Cake. With its delicate layers of feather-light sponge cake, silky vanilla custard, fresh raspberry jam, lightly sweetened whipped cream, and signature green marzipan dome, it has become Sweden's most celebrated cake.
At Swedish Cravings, we wanted to create more than just another Princess Cake recipe. We wanted to recreate the experience of walking into one of Sweden's finest traditional bakeries. After carefully studying classic Swedish techniques and refining every layer, this is the recipe we proudly bake ourselves.
Every bite is light, creamy, fresh, and perfectly balanced—the way a true Swedish Princess Cake should taste.
The Story Behind Sweden's Princess Cake
The history of Prinsesstårta dates back to the early 1900s.
The cake was created by Jenny Åkerström, a respected Swedish home economics teacher who taught cooking and etiquette to Sweden's royal princesses Margaretha, Märtha, and Astrid.
The princesses loved this elegant layered cake so much that it eventually became known simply as Prinsesstårta—Princess Cake.
Today it is one of Sweden's most beloved celebration cakes, enjoyed for birthdays, graduations, weddings, Mother's Day, National Day, and countless fika gatherings.
The Swedish Cravings Secret
A truly exceptional Princess Cake should never feel heavy.
Instead, every layer should melt into the next.
Our version focuses on the details that Swedish pastry chefs quietly rely on:
- A sponge cake made with potato starch for incredible lightness.
- Homemade vanilla custard made with real vanilla bean.
- Raspberry jam brightened with fresh lemon juice.
- Lightly sweetened whipped cream with real vanilla.
- Premium almond marzipan rolled paper-thin.
- A light vanilla syrup brushed onto every sponge layer to keep the cake moist for days.
None of these techniques overpower tradition.
They simply elevate it.
Ingredients
Sponge Cake
- 4 large eggs
- 180 g (1 cup) granulated sugar
- 80 g (⅔ cup) cake flour
- 40 g (⅓ cup) potato starch
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of fine sea salt
Vanilla Syrup
- 100 ml water
- 50 g sugar
- ½ tsp vanilla extract
Vanilla Custard
- 500 ml whole milk
- 4 egg yolks
- 80 g sugar
- 40 g cornstarch
- 1 vanilla bean (or 2 tsp vanilla paste)
- 20 g unsalted butter
- 30 ml heavy cream
- Small pinch of sea salt
Raspberry Filling
- 250 g high-quality raspberry jam
- 1 tbsp fresh lemon juice
Whipped Cream
- 600 ml heavy whipping cream
- 1 tbsp icing sugar
- 1 tsp vanilla paste
Marzipan Covering
- 500 g premium green almond marzipan (50% almonds or higher)
- Powdered sugar for rolling
- 1 pink marzipan rose
- 3 green marzipan leaves
Instructions
Step 1 – Bake the Sponge Cake
Preheat your oven to 175°C (350°F).
Grease and line a 20 cm (8-inch) cake pan.
Whisk the eggs and sugar for 8–10 minutes until the mixture becomes very pale, thick, and triples in volume.
Sift together:
- Cake flour
- Potato starch
- Baking powder
- Salt
Fold the dry ingredients gently into the egg mixture using a spatula.
Finally fold in the vanilla.
Bake for 30–35 minutes, or until a skewer comes out clean.
Cool completely before slicing into three even layers.
Step 2 – Prepare the Vanilla Syrup
Bring the water and sugar to a gentle simmer.
Remove from the heat.
Add the vanilla.
Allow to cool completely.
Step 3 – Make the Custard
Heat the milk with the vanilla bean until steaming.
Whisk together:
- Egg yolks
- Sugar
- Cornstarch
Slowly pour the warm milk into the eggs while whisking continuously.
Return everything to the saucepan.
Cook over medium heat until thick and silky.
Remove from the heat.
Stir in:
- Butter
- Heavy cream
- Pinch of sea salt
Cover with plastic wrap touching the surface.
Chill completely.
Step 4 – Prepare the Raspberry Filling
Mix together:
- Raspberry jam
- Lemon juice
The lemon brightens the flavor and balances the sweetness.
Step 5 – Whip the Cream
Whip together:
- Heavy cream
- Icing sugar
- Vanilla
Whip only until soft peaks form.
The cream should remain smooth and silky.
Step 6 – Assemble the Cake
Place the first sponge layer onto your serving plate.
Lightly brush it with vanilla syrup.
Spread the raspberry filling evenly.
Add the second sponge layer.
Brush again with vanilla syrup.
Spread the chilled vanilla custard evenly.
Place the final sponge layer on top.
Brush with the remaining syrup.
Cover the entire cake generously with whipped cream.
Shape the cream into the classic Princess Cake dome.
The center should be noticeably higher than the edges.
Smooth carefully using a palette knife.
Refrigerate for 30 minutes.
Step 7 – Cover with Marzipan
Lightly dust your work surface with powdered sugar.
Knead the marzipan until smooth.
Roll it into a circle approximately 3 mm thick.
Carefully drape it over the chilled cream dome.
Smooth gently with your hands, working from the top downward.
Trim away any excess.
Decorate with the marzipan rose and leaves.
Finish with a light dusting of powdered sugar.
Serving the Swedish Way
Princess Cake is traditionally served chilled.
Enjoy it with:
- Fresh strawberries
- Fresh raspberries
- Fresh blueberries
- Freshly brewed Swedish coffee
It's the centerpiece of many Swedish celebrations, including birthdays, graduations, weddings, Mother's Day, National Day, and special fika gatherings.
Swedish Baking Tips
- Use potato starch for the lightest sponge.
- Brush every sponge layer with vanilla syrup.
- Homemade custard always tastes better than instant pudding.
- Chill each component before assembling.
- Roll the marzipan as thinly as possible.
- Assemble the cake one day before serving.
- Refrigerate overnight to allow the flavors to develop.
- Slice with a warm knife for perfectly clean portions.
Shop Authentic Swedish Favorites
At Swedish Cravings, we celebrate Sweden's rich baking traditions.
Enjoy your Princess Cake alongside authentic Swedish products including:
- Swedish Coffee
- Swedish Cookies
- Swedish Chocolate
- Swedish Candy
Everything is carefully selected and shipped directly from Sweden.
Frequently Asked Questions
Why is Princess Cake green?
The green marzipan covering has become the cake's signature appearance and has remained the traditional presentation for generations.
Can I make Princess Cake the day before?
Absolutely.
Most Swedish pastry chefs recommend assembling it one day in advance. The flavors blend beautifully overnight while the sponge becomes even more tender.
Can I freeze Princess Cake?
The sponge cake freezes well.
The fully assembled cake is best enjoyed fresh.
Why does authentic Princess Cake contain raspberry jam?
The slight acidity from the raspberries perfectly balances the sweetness of the custard, cream, and marzipan, creating the classic flavor that Swedish bakers have used for generations.
Can I use store-bought custard?
You can, but homemade vanilla custard gives the cake a noticeably smoother texture and richer flavor.
A Taste of Sweden
Prinsesstårta is much more than a beautiful cake.
For many Swedes, it represents birthdays around the family table, graduation celebrations in early summer, Mother's Day lunches, elegant weddings, and joyful fika shared with friends.
Its beauty may catch your eye, but it's the delicate balance of light sponge, silky vanilla custard, fresh raspberry jam, softly whipped cream, and tender almond marzipan that has made it one of Sweden's most treasured desserts for over a century.
At Swedish Cravings, we believe great recipes should honor tradition while embracing the small details that transform something wonderful into something unforgettable.
We hope this Princess Cake becomes part of your own celebrations and creates memories for many years to come.
Glad Fika, and enjoy a true taste of Sweden.
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