Swedish Princess cake
Swedish Princess cake is a medium Swedish recipe that serves 12. 350 calories per serving. Recipe by Manuela Kjeilen on YouTube.
Prep: 75 min | Cook: 40 min | Total: 2 hrs 15 min
Cost: $19.82 total, $1.65 per serving
Ingredients
- 150 g All-Purpose Flour (sifted)
- 1 tsp Baking Powder
- 0.25 tsp Salt
- 150 g Granulated Sugar
- 4 large Eggs (room temperature)
- 100 g Unsalted Butter (melted, cooled slightly)
- 60 ml Milk (whole milk)
- 1 tsp Vanilla Extract
- 200 g Fresh Raspberries (washed, can be substituted with frozen and thawed)
- 500 ml Milk (for pastry cream)
- 4 Egg Yolks (room temperature)
- 100 g Granulated Sugar (for pastry cream)
- 30 g Cornstarch (or all‑purpose flour as thickener)
- 30 g Unsalted Butter (cold, cut into cubes)
- 300 ml Heavy Cream (chilled)
- 30 g Powdered Sugar (for sweetening whipped cream)
- 1 tsp Vanilla Bean Paste
- 300 g Marzipan (store‑bought, room temperature)
- 10 g Powdered Sugar (for dusting marzipan)
- 1 Edible Rose Petal (optional garnish)
Instructions
Preheat Oven & Prepare Pan
Preheat the oven to 350°F (175°C). Grease a 9‑inch round cake pan and line the bottom with parchment paper.
Time: PT5M
Temperature: 350°F
Make Sponge Batter
In a mixing bowl whisk together flour, baking powder, and salt. In another bowl beat eggs with granulated sugar until pale and fluffy (about 5 minutes). Add melted butter, milk, and vanilla extract, then fold in the dry ingredients until just combined.
Time: PT15M
Bake the Sponge
Pour the batter into the prepared pan, smooth the top and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Time: PT30M
Temperature: 350°F
Cool the Sponge
Allow the cake to cool in the pan for 10 minutes, then turn out onto a cooling rack and let it cool completely.
Time: PT30M
Trim and Slice Layers
Using a cake leveler or a long serrated knife, trim the top to make it flat. Cut the cake horizontally into three equal layers.
Time: PT5M
Prepare Raspberry Filling
If using fresh raspberries, gently mash them with a fork; if frozen, thaw and drain excess liquid. Spread an even layer of raspberries over the first cake layer.
Time: PT5M
Whisk Pastry Cream Ingredients
In a saucepan whisk together milk, vanilla bean paste, egg yolks, sugar, and cornstarch until smooth.
Time: PT5M
Cook Pastry Cream
Place the saucepan over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and stir in cold butter until melted. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill for 15 minutes.
Time: PT10M
Whip Cream
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla bean paste until stiff peaks form.
Time: PT5M
Assemble the Cake
Place the first sponge layer on a serving plate, spread the raspberry layer, then a thin layer of pastry cream, followed by a generous dollop of whipped cream. Top with the second sponge layer and repeat the process, ending with the third layer. Smooth the whipped cream over the entire cake to form a dome shape.
Time: PT15M
Chill Assembled Cake
Cover the cake loosely with plastic wrap and refrigerate for at least 5 hours or overnight to set the layers.
Time: PT0M
Roll Out Marzipan
On a lightly powdered‑sugar‑dusted surface, roll the marzipan into a circle slightly larger than the cake (about 12‑inch diameter) to a thickness of 2‑3 mm.
Time: PT5M
Cover Cake with Marzipan
Unwrap the chilled cake and gently drape the rolled marzipan over it, smoothing from the top down with your hands or a fondant smoother to eliminate air bubbles. Trim excess at the base.
Time: PT10M
Final Decoration
Dust the top lightly with powdered sugar, place an edible rose or sugar rose on the dome, and add a few fresh raspberry leaves if desired.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 35 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains gluten, Contains nuts
Allergens: Wheat, Eggs, Dairy, Tree nuts (almonds in marzipan)
Ingredient Substitutions
- Instead of All-Purpose Flour: Cake flour
- Instead of Granulated Sugar: Caster sugar
- Instead of Eggs: Egg replacer for vegans
- Instead of Unsalted Butter: Margarine
- Instead of Milk: 2% milk
- Instead of Vanilla Extract: Vanilla bean paste
- Instead of Fresh Raspberries: Frozen raspberries, Raspberry jam
- Instead of Milk: Half-and-half
- Instead of Egg Yolks: Egg yolk substitute
- Instead of Granulated Sugar: Caster sugar
- Instead of Cornstarch: All‑purpose flour
- Instead of Unsalted Butter: Margarine
- Instead of Heavy Cream: Whipping cream
- Instead of Powdered Sugar: Granulated sugar (processed)
- Instead of Vanilla Bean Paste: Vanilla extract
- Instead of Marzipan: Homemade almond paste
- Instead of Edible Rose Petal: Sugar rose
Equipment Needed
- Oven
- 9‑Inch Round Cake Pan
- Parchment Paper
- Mixing Bowls
- Electric Mixer
- Spatula
- Rolling Pin
- Plastic Wrap
- Cake Leveler or Serrated Knife
- Pastry Bag with Large Tip (optional)
- Cooling Rack
- Kitchen Scale
Critical Steps — Do Not Skip
- Baking the sponge until golden but not over‑baked
- Cooking the pastry cream to the proper thickness without lumps
- Keeping the whipped cream cold while assembling
- Rolling and covering the cake with marzipan while the cake is well‑chilled
- Smoothing the marzipan to achieve a flawless dome
Chef Tips from the Video
- Sift the flour and cornstarch for a lighter sponge and smoother pastry cream.
- Use fresh raspberries for the brightest flavor; if using jam, spread a thin layer to avoid sogginess.
- Add a splash of almond extract to the whipped cream for extra depth.
- Cover the cake loosely with plastic wrap while chilling to prevent the whipped cream from drying out.
- For a glossy finish, lightly brush the marzipan with a tiny amount of clear vanilla glaze.
Troubleshooting
Sponge cake is dry or crumbly.
Do not over‑mix the batter and ensure the butter is not overheated; add an extra tablespoon of milk if needed.
Pastry cream is lumpy.
Whisk the dry ingredients thoroughly before adding milk and cook over medium heat while stirring constantly. If lumps persist, strain through a fine mesh sieve.
Whipped cream collapses.
Make sure the cream and bowl are well chilled; add a pinch of cream of tartar or a little more powdered sugar for stability.
Marzipan cracks when rolled.
Let the marzipan rest at room temperature for 5‑10 minutes, then knead gently before rolling.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month.
Room temperature: Not recommended; the cream and marzipan will soften.
Make-Ahead Tips
- Bake the sponge layers a day ahead and store wrapped at room temperature.
- Prepare pastry cream and chill; it keeps well for 2 days.
- Whipped cream can be made a few hours ahead; keep refrigerated and re‑whip briefly before use.
- Assemble the cake the night before and chill; add marzipan and decoration just before serving.
Frequently Asked Questions
What is the cultural significance and history of Swedish Princess Cake in Swedish cuisine?
Swedish Princess Cake, or Prinsesstårta, originated in the early 20th century and was named after Princess Margaret of Sweden. It became a staple at birthdays, weddings, and royal celebrations, symbolizing elegance and Swedish baking tradition.
What are the traditional regional variations of Princess Cake in Swedish cuisine?
While the classic version uses raspberry jam, some regions substitute strawberry or blackcurrant preserves, and a few bakeries add a thin layer of almond paste under the marzipan. The dome shape and green marzipan remain consistent across Sweden.
How is Princess Cake traditionally served in Sweden?
Princess Cake is typically served chilled, sliced into even wedges, and enjoyed with coffee or tea. It is often presented on a decorative cake stand and may be garnished with a fresh rose or a sugar‑painted crown.
During which occasions is Princess Cake traditionally associated in Swedish culture?
The cake is a popular centerpiece for birthdays, name days, graduations, and royal birthdays. It is also a common choice for wedding desserts and festive holiday gatherings in Sweden.
How does Princess Cake fit into the broader Scandinavian dessert tradition?
Princess Cake exemplifies the Scandinavian love for light, airy sponge cakes paired with subtle fruit fillings and rich dairy creams. Its use of marzipan reflects the region’s historic almond confectionery tradition.
What are the authentic traditional ingredients for Princess Cake versus acceptable substitutes?
Authentic ingredients include a vanilla‑scented sponge, raspberry jam, vanilla pastry cream, lightly sweetened whipped cream, and green marzipan made from almond paste. Substitutes such as strawberry jam, almond extract in the cream, or store‑bought marzipan are commonly accepted.
What other Swedish dishes pair well with Princess Cake?
Princess Cake pairs beautifully with a cup of strong Swedish coffee, a glass of chilled sparkling water, or a slice of traditional Swedish cheese like Västerbotten for a sweet‑savory contrast.
What are the most common mistakes to avoid when making Swedish Princess Cake at home?
Common errors include over‑baking the sponge, not cooling the cake fully before cutting, letting the pastry cream boil too vigorously, and covering the cake with marzipan before it is thoroughly chilled, which can cause cracks.
Why does this Princess Cake recipe use a chilled whipped cream dome instead of a buttercream frosting?
A light, chilled whipped cream keeps the cake airy and less sweet, preserving the delicate balance between the sponge, raspberry, and pastry cream. Buttercream would be too heavy and mask the subtle flavors.
Can I make Swedish Princess Cake ahead of time and how should I store it?
Yes. Bake and slice the sponge layers a day ahead, keep pastry cream and whipped cream refrigerated, assemble the cake, then chill for at least 5 hours. Store the finished cake wrapped in plastic in the refrigerator for up to 4 days.
What does the YouTube channel Manuela Kjeilen specialize in?
The YouTube channel Manuela Kjeilen specializes in home‑baking tutorials, focusing on classic European pastries, cakes, and breads with clear step‑by‑step guidance for home cooks.
How does the YouTube channel Manuela Kjeilen's approach to Swedish baking differ from other baking channels?
Manuela Kjeilen emphasizes simplicity, using readily available ingredients and practical tips, while still honoring traditional techniques. Her videos often include detailed timing, cost estimates, and troubleshooting, which sets her apart from more production‑heavy channels.
Last updated: August 29, 2026
