What is a Swedish Princess Cake?

A Swedish Princess Cake , or Prinsesstårta , is a traditional Scandinavian dessert made with layers of sponge cake, vanilla custard, raspberry jam, and whipped cream, all covered with a smooth dome of green marzipan. This princess cake recipe was first published in the 1930s by Jenny Åkerström, who created it for Swedish princesses Margaretha, Märtha, and Astrid. Today, it remains one of Sweden’s most iconic desserts, often enjoyed during birthdays, holidays, and fika .

What does a Swedish Princess Cake taste like?

The flavor is light, balanced, and not overly sweet. The almond notes from the marzipan blend beautifully with the vanilla custard, while the raspberry jam adds a tart contrast. Combined with fluffy sponge and airy whipped cream, each bite of Prinsesstårta is a harmony of textures and flavors. Many people are surprised that despite its elaborate look, this marzipan cake feels refreshing rather than heavy.

Why is the cake covered in green marzipan?

The green dome has become the signature of the Swedish Princess Cake . Traditionally, the green marzipan symbolized freshness and elegance, making the dessert instantly recognizable. Some modern versions come in pink or white, but green remains the classic choice for authenticity. The dome also protects the whipped cream inside, keeping the layers moist.

Can I make Swedish Princess Cake ahead of time?

Yes! You can prepare the sponge cake and custard one day in advance. Assemble the layers on the day of serving so the whipped cream stays fresh and the marzipan remains smooth. Properly stored, a Prinsesstårta keeps well in the fridge for up to three days. For another FAQ-friendly dessert, check out my Icebox Cake Magic —it’s easy, make-ahead, and perfect for entertaining.

7-Layer Swedish Princess Cake That’s Almost Too Beautiful to Eat

Description

Learn how to make the stunning 7-layer Swedish Princess Cake—featuring custard, jam, and marzipan. A showstopping dessert that wows every time.

Ingredients

Scale

4 large eggs, room temp
1 cup granulated sugar
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
2 tbsp whole milk

For the Pastry Cream (Custard):

2 cups whole milk
1/2 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
1 tsp vanilla extract
2 tbsp unsalted butter

For the Whipped Cream:

2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract

Other Layers:

1/2 cup seedless raspberry jam
14 oz green marzipan (store-bought or homemade)
Optional: powdered sugar for dusting
Optional: pink marzipan rose for garnish

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Instructions

Preheat oven to 350°F. Grease and line a 9″ springform pan.
Whisk eggs and sugar until tripled in volume.
Fold in sifted flour and baking powder gently.
Add milk and vanilla. Pour into pan and bake for 25–30 minutes. Cool completely.
Heat milk and vanilla in a saucepan.
In a bowl, whisk yolks, sugar, and cornstarch.
Temper with warm milk, return to heat, and stir until thickened.
Add butter, cover with plastic wrap, and chill.
Whip cream, sugar, and vanilla until stiff peaks form.
Reserve 1 cup for smoothing outside of cake.
Slice sponge cake into 3 even layers.
Bottom layer: Spread raspberry jam and some whipped cream.
Middle layer: Spoon custard and some whipped cream.
Top layer: Pile whipped cream in a dome shape.
Roll marzipan into a large circle.
Drape gently over whipped dome and smooth down edges.
Trim excess. Dust with powdered sugar and top with rose.

Prep Time: 1 hour 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking, layering
Cuisine: Swedish / Scandinavian