Princess Cake recipe on Nyt Cooking now
Princess Cake recipe on NYT Cooking now 👑 is a medium Swedish recipe that serves 12. 350 calories per serving. Recipe by NYT Cooking on YouTube.
Prep: 45 min | Cook: 40 min | Total: 1 hr 40 min
Cost: $37.32 total, $3.11 per serving
Ingredients
- 6 Large Eggs (room temperature)
- 200 g Granulated Sugar (for sponge batter)
- 150 g All-Purpose Flour (sifted)
- 100 g Unsalted Butter (melted and cooled slightly)
- 1 tsp Baking Powder
- 500 ml Milk (whole milk preferred)
- 1 tsp Vanilla Extract
- 40 g Cornstarch (for custard thickening)
- 4 Egg Yolks (room temperature)
- 80 g Powdered Sugar (custard) (adds sweetness to custard)
- 400 ml Heavy Cream (cold)
- 30 g Powdered Sugar (whipped) (for sweetened whipped cream)
- 6 g Unflavored Gelatin (about 2 tsp, dissolved in 2 tbsp water)
- 200 g Raspberry Jam (good quality, no seeds)
- 300 g Ready‑Made Marzipan (rolled to 12‑inch circle, dusted with powdered sugar)
- 2 tbsp Powdered Sugar (for dusting) (to prevent sticking while rolling marzipan)
Instructions
Prepare the Sponge Batter
Preheat the oven to 350°F (175°C). In a large mixing bowl whisk together the eggs and granulated sugar until pale and fluffy, about 3‑4 minutes. Sift the flour and baking powder together, then fold into the egg mixture along with the melted butter until just combined. Do not over‑mix.
Time: PT15M
Bake the Sponge Layers
Line the 9‑inch round cake pan with parchment paper. Divide the batter evenly into three equal portions (or bake one thick layer and cut into three after cooling). Bake each layer 12‑15 minutes, until lightly golden and a toothpick comes out clean. The sponge should spring back when pressed lightly.
Time: PT30M
Temperature: 350°F
Cool the Sponge
Remove the cakes from the oven, let them sit 5 minutes, then lift them off the parchment and transfer to a cooling rack. Cool completely, about 30 minutes, before handling.
Time: PT30M
Make the Vanilla Custard
In a saucepan combine milk, vanilla extract, and half of the powdered sugar. In a separate bowl whisk together egg yolks, cornstarch, and the remaining powdered sugar until smooth. Whisk the hot milk into the yolk mixture, then return everything to the saucepan. Cook over medium heat, stirring constantly, until the custard thickens, becomes glossy, and coats the back of a spoon (about 5‑7 minutes).
Time: PT10M
Temperature: medium heat
Chill the Custard
Transfer the custard to a shallow dish, cover with plastic wrap directly on the surface to avoid a skin forming, and refrigerate for at least 30 minutes until firm but spreadable.
Time: PT30M
Prepare Gelatin for Whipped Cream
Sprinkle the gelatin over 2 tbsp cold water and let it bloom for 5 minutes. Then gently warm (microwave 5‑10 seconds) until dissolved; set aside to cool slightly.
Time: PT5M
Whip the Cream
In a chilled mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Beat on medium‑high speed until soft peaks form, then slowly drizzle in the dissolved gelatin while continuing to beat until stiff peaks form. The whipped cream should hold its shape and be glossy.
Time: PT10M
Assemble the Cake – First Cream Layer
Place one sponge layer on a serving plate. Spread a thin, even layer of whipped cream over the top and up the sides to create a smooth base for the next layers.
Time: PT5M
Add Second Sponge, Jam, and Custard
Place the second sponge layer on top of the cream. Spread the raspberry jam evenly, then pipe or spread a generous layer of the chilled vanilla custard over the jam.
Time: PT5M
Top with Final Sponge and Cream
Place the third sponge layer on top. Cover the entire cake with the remaining whipped cream, smoothing the sides and top.
Time: PT5M
Cover with Marzipan
Dust a clean work surface with powdered sugar. Roll the ready‑made marzipan into a 12‑inch circle about 1/8‑inch thick. Gently lay the marzipan over the cake, smoothing it with your hands and the offset spatula, trimming excess at the base. Fold the excess under the base to seal.
Time: PT10M
Final Touches
Flip the cake so the marzipan side is down, revealing the beautiful pink interior. Dust the top with a light sprinkling of powdered sugar for a classic Princess Cake finish.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Eggs, Milk, Butter, Almonds (marzipan), Gluten
Ingredient Substitutions
- Instead of Granulated Sugar: coconut sugar
- Instead of All-Purpose Flour: cake flour
- Instead of Unsalted Butter: margarine
- Instead of Milk: 2% milk
- Instead of Vanilla Extract: vanilla bean paste
- Instead of Cornstarch: arrowroot powder
- Instead of Heavy Cream: whipping cream
- Instead of Unflavored Gelatin: agar‑agar (use less)
- Instead of Raspberry Jam: strawberry jam
- Instead of Ready‑Made Marzipan: almond paste
Equipment Needed
- Kitchen Scale
- Mixing Bowls
- Whisk
- Electric Hand Mixer or Stand Mixer
- Saucepan (medium)
- 9‑inch Round Cake Pan
- Parchment Paper
- Cooling Rack
- Rolling Pin
- Fine Mesh Sieve
- Offset Spatula
- Plastic Wrap
- Oven
Critical Steps — Do Not Skip
- Baking the sponge layers to a light golden color without over‑baking
- Cooking the custard over medium heat while stirring constantly to avoid curdling
- Dissolving and incorporating gelatin correctly to stabilize the whipped cream
- Rolling and smoothing the marzipan without tearing
- Sealing the marzipan edge neatly to hide the cake base
Chef Tips from the Video
- Use high‑quality raspberry jam with a bright flavor for contrast
- Sift the flour twice for an ultra‑light sponge
- Separate the eggs; whisk the whites to soft peaks and fold them in for extra fluffiness (optional)
- Chill the assembled cake for at least 30 minutes before slicing to get clean cuts
Troubleshooting
Sponge is dry or crumbly
Do not over‑mix the batter and bake at the correct temperature; add an extra tablespoon of melted butter if the batter feels too thick.
Custard curdles or looks grainy
Cook over medium heat while stirring constantly; if lumps form, whisk vigorously off the heat until smooth.
Whipped cream weeps or collapses
Ensure gelatin is fully dissolved and cooled slightly before adding; keep the bowl and beaters chilled.
Marzipan cracks while rolling
Dust the surface with powdered sugar and roll gently; if it dries, lightly mist with water and re‑knead.
Cake slides when moving
Wrap the assembled cake tightly in plastic wrap and chill for 15 minutes before transferring to a serving plate.
Storage
Refrigerator: Store the assembled cake, covered loosely with plastic wrap, for up to 3 days.
Freezer: Not recommended; marzipan can become grainy when frozen.
Room temperature: Can sit at room temperature for up to 2 hours after serving.
Make-Ahead Tips
- Bake the sponge layers a day ahead and store wrapped in plastic wrap
- Custard can be prepared up to 24 hours in advance and kept chilled
- Whipped cream stabilized with gelatin holds up for several hours; you can whip it the morning of serving
Frequently Asked Questions
What is the cultural significance and history of Swedish Princess Cake in Swedish cuisine?
Princess Cake (Prinsesstårta) is a beloved Swedish celebration cake traditionally served at birthdays, graduations, and royal events. It originated in the early 20th century when a baker created a green‑marzipan‑covered cake for a royal birthday, later switching to pink marzipan, which became the iconic look associated with Swedish royalty and festive occasions.
What are the traditional regional variations of Princess Cake in Sweden?
While the classic version uses pink marzipan, some Swedish bakeries offer variations such as white chocolate‑covered cake, chocolate‑marzipan, or a version with strawberry jam instead of raspberry. In the northern regions, a denser sponge called "sockerkaka" is sometimes used, and the cake may be topped with fresh berries for a seasonal twist.
How is Princess Cake traditionally served in Sweden?
Princess Cake is typically presented whole on a decorative platter, dusted with powdered sugar, and sliced with a sharp knife. Each slice reveals the pink marzipan, fluffy whipped cream, bright jam, and custard layers. It is often accompanied by coffee or tea during fika, the Swedish coffee‑break tradition.
What occasions or celebrations is Princess Cake traditionally associated with in Swedish culture?
The cake is a staple at birthdays, name‑day celebrations, graduations (studentexamen), weddings, and royal birthdays. Its elegant appearance makes it a popular choice for any formal or festive gathering in Sweden.
What makes Princess Cake special or unique in Swedish cuisine?
Princess Cake combines several classic Swedish components—light sponge, vanilla custard, raspberry jam, sweetened whipped cream, and almond‑flavored marzipan—into a single, visually striking cake. The pink marzipan coating and layered interior set it apart from other European cakes.
What are the authentic traditional ingredients for Princess Cake versus acceptable substitutes?
Authentic ingredients include a light vanilla sponge, vanilla custard (vaniljsås), raspberry jam, sweetened whipped cream, and almond marzipan. Acceptable substitutes are strawberry jam for a different fruit note, buttercream in place of whipped cream, or almond paste if marzipan is unavailable, though the texture will differ slightly.
What other Swedish dishes pair well with Princess Cake?
Princess Cake pairs beautifully with a cup of strong Swedish coffee or tea during fika. For a full Swedish dessert spread, serve it alongside kanelbullar (cinnamon buns), semla (cream‑filled buns), and lingonberry jam on toast.
What are the most common mistakes to avoid when making Princess Cake at home?
Common errors include over‑baking the sponge (which makes it dry), allowing the custard to boil (causing curdling), not stabilizing the whipped cream properly (leading to weeping), and rolling marzipan too thin, which can tear. Following the critical steps listed in the recipe prevents these issues.
Why does this Princess Cake recipe use gelatin to stabilize the whipped cream instead of using a commercial stabilizer?
Gelatin is a simple, pantry‑friendly ingredient that provides a clean, glossy texture without altering flavor. It sets the cream firmly enough to hold the cake’s shape while still tasting like fresh whipped cream, whereas commercial stabilizers can add a slightly artificial mouthfeel.
Can I make Princess Cake ahead of time and how should I store it?
Yes. Bake and cool the sponge layers a day ahead, keep them wrapped in plastic. Prepare the custard and whipped cream up to 24 hours in advance, storing each in airtight containers in the refrigerator. Assemble the cake the morning of serving and keep it covered in the fridge; it will stay fresh for up to three days.
What does the YouTube channel NYT Cooking specialize in?
The YouTube channel NYT Cooking, produced by The New York Times, specializes in clear, well‑researched recipes that blend classic techniques with modern twists. It features professional chefs, food writers, and home‑cook-friendly tutorials that emphasize technique, ingredient quality, and storytelling.
How does the YouTube channel NYT Cooking's approach to Swedish cooking differ from other cooking channels?
NYT Cooking approaches Swedish recipes like Princess Cake with a focus on simplifying traditional methods—such as using a quick‑heat custard technique and gelatin‑stabilized whipped cream—while still honoring authentic flavors. Other channels may stick to more labor‑intensive classic methods, whereas NYT Cooking aims for accessibility without sacrificing taste.
Last updated: August 30, 2026
