Princess cake, or Prinsesstårta, is a traditional Swedish dessert known for its elegant appearance and delightful combination of flavors. It consists of light sponge cake layers, smooth vanilla custard, fresh whipped cream, and a distinctive marzipan cover in pastel green, crowned with a pink marzipan rose and a dusting of powdered sugar.
Originally created in the early 20th century, this cake has become one of Sweden’s most beloved pastries, enjoyed on birthdays, weddings, and special occasions. Its delicate yet rich taste makes it a showstopper at any celebration.
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The History and Origin of Princess Cake
The origins of Princess Cake trace back to Jenny Åkerström, a Swedish home economics teacher who taught the daughters of Prince Carl, Duke of Västergötland. These princesses Margaretha, Märtha, and Astrid loved this particular cake so much that it was later named after them.
Åkerström published a cookbook in the 1920s, featuring what she initially called “Grön Tårta” (Green Cake). Over time, the cake gained immense popularity, and its name evolved into Prinsesstårta, directly translating to “Princess Cake.”
Why Is It Called a Princess Cake?
The name “Princess Cake” is deeply tied to its royal association with the Swedish princesses who adored it. The cake’s soft texture, luxurious layers, and beautiful green marzipan finish make it worthy of a royal dessert status.
Some believe the cake represents grace, delicacy, and indulgence, just like a fairytale princess. Others see its layers of cream and custard as symbolizing the refined taste fit for nobility. Whatever the reason, the name has stuck and remains iconic.
Traditional vs. Modern Princess Cake Variations
While the classic Princess Cake follows the traditional Swedish recipe, many modern adaptations have emerged:
- Traditional Swedish Version – Features sponge cake, vanilla custard, whipped cream, and green marzipan with a pink rose.
- American-Inspired Version – Some bakeries add raspberry jam between the layers for extra sweetness.
- Chocolate Princess Cake – A variation with chocolate sponge cake and a cocoa-infused marzipan topping.
- Seasonal Versions – Some bakers replace the green marzipan with pastel pink or white for weddings and Christmas.
No matter the variation, the core components remain the same: soft sponge, rich custard, airy cream, and smooth marzipan.
Ingredients and Essential Components
The Key Ingredients You’ll Need
A perfect Princess Cake relies on high-quality ingredients. Here’s what you’ll need:
For the Sponge Cake:
- 4 large eggs
- 1 cup granulated sugar
- 1 ½ cups cake flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup melted butter
- 1 tsp vanilla extract
For the Vanilla Custard:
- 2 cups whole milk
- ½ cup granulated sugar
- 3 large egg yolks
- 3 tbsp cornstarch
- 1 tsp vanilla bean paste
- 2 tbsp unsalted butter
For the Whipped Cream:
- 2 cups heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Marzipan Cover:
- 14 oz marzipan
- Green food coloring (if not pre-colored)
- 1 tbsp powdered sugar (for rolling)
- 1 small pink marzipan rose (for decoration)
These ingredients combine to create a delicate balance of flavors and textures, from the light sponge to the rich cream filling.
Importance of High-Quality Marzipan
Marzipan is one of the most defining features of a Princess Cake. It provides a smooth, slightly nutty finish and a signature pastel green appearance.
- Why marzipan? It’s pliable, allowing bakers to achieve a flawless cake covering.
- Almond flavor balance – The sweet yet nutty taste of marzipan enhances the overall flavor profile.
To ensure a silky-smooth coating, it’s crucial to use high-quality marzipan with at least 50% almonds.
Substitutes for Marzipan in Princess Cake
Not a fan of marzipan? Here are some alternative options:
- Fondant – Offers a similar smooth appearance but lacks the almond flavor.
- Almond Paste – Slightly rougher in texture but keeps the authentic nutty taste.
- White Chocolate Ganache – A creamy, glossy alternative for those who prefer a sweeter finish.
However, if you want to keep it authentic, marzipan is irreplaceable for a true Princess Cake experience.
How to Make a Classic Princess Cake (Step-by-Step)
Now that we’ve covered the history, ingredients, and variations of Princess Cake, let’s walk through the process of making this elegant dessert at home.
Preparing the Sponge Cake Layers
A soft, airy sponge cake is the foundation of Princess Cake. Follow these steps for the best results:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- Whip eggs and sugar – In a large mixing bowl, beat 4 large eggs and 1 cup of granulated sugar using an electric mixer until the mixture is pale and fluffy (about 5 minutes).
- Sift dry ingredients – In a separate bowl, sift together 1 ½ cups cake flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gently fold the dry ingredients into the egg mixture to maintain its fluffiness.
- Add melted butter and vanilla extract – Slowly pour in ¼ cup melted butter and 1 teaspoon vanilla extract, folding gently to incorporate.
- Bake for 25 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool completely before slicing into three even layers.
Making the Vanilla Custard Filling
The custard layer is what gives Princess Cake its rich, creamy texture.
- Heat milk and sugar – In a saucepan, heat 2 cups whole milk with ½ cup granulated sugar over medium heat.
- Whisk egg yolks and cornstarch – In a separate bowl, whisk together 3 large egg yolks and 3 tablespoons cornstarch until smooth.
- Temper the eggs – Slowly pour half of the hot milk into the egg mixture while whisking constantly.
- Return to heat – Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens.
- Add vanilla and butter – Remove from heat and stir in 1 teaspoon vanilla bean paste and 2 tablespoons butter for extra richness.
- Cool completely before using.
Whipping the Perfect Cream Layer
The whipped cream gives Princess Cake its light, airy texture.
- Chill your mixing bowl and beaters for 10 minutes in the fridge.
- Whip 2 cups heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
- Refrigerate until ready to assemble.
Assembling and Shaping the Cake
Now it’s time to layer everything together:
- Place the first sponge layer on a cake stand.
- Spread an even layer of custard over the sponge.
- Add the second sponge layer and top with more custard.
- Place the final sponge layer and spread a generous layer of whipped cream on top and around the sides.
- Gently dome the whipped cream to create the cake’s signature rounded shape.
Coloring and Rolling Out Marzipan
To achieve the classic green Princess Cake look:
- Knead 14 oz marzipan with a few drops of green food coloring until evenly tinted.
- Dust a surface with powdered sugar and roll the marzipan into a thin, even circle large enough to cover the cake.
- Carefully lift the marzipan over the cake and smooth it down using your hands.
Decorating for the Signature Look
- Trim excess marzipan around the edges.
- Dust lightly with powdered sugar for a soft finish.
- Add a pink marzipan rose on top as the final touch.
Common Mistakes and How to Avoid Them
Even experienced bakers can make mistakes when preparing Princess Cake. Here are some common issues and how to fix them:
Overmixing the Sponge Batter
- Problem: Overmixing leads to a dense, chewy texture instead of a light, fluffy sponge.
- Solution: Gently fold the ingredients together rather than aggressively mixing.
Preventing the Custard from Turning Runny
- Problem: A thin or runny custard will make the layers soggy.
- Solution: Cook the custard long enough to thicken properly and chill before assembling.
Getting the Marzipan Cover Smooth
- Problem: Marzipan cracks or wrinkles when placed over the cake.
- Solution: Roll it evenly and slightly larger than needed to avoid pulling or breaking.
Popular Princess Cake Variations Around the World
The classic Swedish Princess Cake remains popular, but different cultures have put their own twist on it.
Swedish Traditional vs. American-Inspired Versions
- Traditional Swedish: No jam, just custard, cream, and sponge.
- American Version: Often includes a thin layer of raspberry jam between the layers.
Vegan and Gluten-Free Adaptations
- Vegan Version: Uses egg-free sponge cake, dairy-free custard, and coconut cream instead of whipped cream.
- Gluten-Free Option: Replace the cake flour with almond flour or gluten-free flour.
How to Store and Serve Princess Cake Properly
Best Practices for Storing Leftovers
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Wrap individual slices tightly in plastic wrap, then foil. Freeze for up to 1 month.
Tips for Serving the Cake at Celebrations
- Use a sharp, warm knife to slice cleanly through the marzipan.
- Let the cake sit at room temperature for 15 minutes before serving for the best texture.
Frequently Asked Questions (FAQs)
Can I Make Princess Cake Without Marzipan?
Yes! You can substitute fondant, almond paste, or white chocolate ganache, though it won’t have the same authentic texture or flavor.
How Far in Advance Can I Make a Princess Cake?
- You can prepare the sponge cake and custard a day in advance.
- Assemble the cake on the same day for the freshest taste.
What’s the Best Way to Color Marzipan for a Princess Cake?
Use gel-based food coloring to avoid adding too much moisture, which can make the marzipan sticky.
Can I Freeze Princess Cake for Later?
Yes, but it’s best to freeze without the marzipan covering. Wrap the cake well, then add marzipan before serving.
Conclusion: Why Princess Cake Remains a Timeless Delight
Princess Cake is more than just a dessert it’s a piece of Swedish history, a symbol of elegance, and a delicious treat loved worldwide. With its delicate sponge layers, rich custard, and smooth marzipan topping, it’s the perfect cake for celebrations and special occasions.
Now that you have the full recipe and all the essential tips, it’s time to try making your own Princess Cake. Whether you stick to the traditional recipe or create your own twist, this cake is sure to impress!