Swedish princess cake recipe is so lovely, but let’s be honest—sometimes it seems intimidating, right? Maybe you saw a photo and thought, “That’s gotta be rocket science.” Or you stood in the bakery, stared at that green marzipan mountain, and wondered, Should I even try this at home? Honestly, I get it. Been there. But hey, it’s actually kinda fun once you give it a shot! If you adore cakes with fun layers like me, you’ll probably also enjoy these easy carrot pound cake ideas or the playful Boston cream pie cupcakes for another twist. So, what makes this cake so special, and what are some fun ways to change it up? Pull up a chair and I’ll spill my best tips and some stories too. 
The History of Princess Cake
Okay, bit of backstory: Swedish princess cake, or Prinsesstårta if you wanna sound fancy, has been a star at Swedish birthdays and little tea breaks for nearly a hundred years. Supposedly it was a favorite of three real-life princesses—hence the name (I know, shocker). There’s a kinda cool, cozy Swedish tradition vibe baked into every slice.
But here’s what’s wild: the original recipe is built from exactly what you see on bakery shelves today. Those classic green layers, neat as a pin, weren’t a coincidence. A home-ec teacher (Jenny Åkerström—try pronouncing that!) first wrote down the cake in the 1940s, teaching her princess students what a proper Swedish celebration looked (and tasted) like. It’s stuck in Swedish hearts ever since. The colors, the shape, heck, even the way it’s decorated… iconic! If you’ve ever wondered why this cake always shows up at the best fika parties, now you know. 
What does Swedish cake taste like?
Alright, I’m not gonna lie—Swedish princess cake recipe is definitely an experience. You first get this soft, slightly almondy shell from the marzipan. It’s sweet but not toothache sweet. Then boom—pillowy soft sponge cake, a pop of tart raspberry jam, and a soft whoosh of pastry cream.
And when you take a big ol’ forkful, it sort of melts in your mouth. The flavors know how to play nice—nothing overwhelms, each bite is creamy and balanced. The marzipan is smooth, the filling is lush, and the cake is light! Honestly, it tastes pretty different from the standard layer cakes I grew up with. There’s a fancy-but-not-snobby thing that’s just… addictive.
Some folks (including me!) even say it’s a step above other trendy cakes because the marzipan’s flavor is subtle, not cloying. If you’re bored with heavy buttercream, this is your wakeup call. 
Why do you use Pastry Cream instead of stabilized whipped cream?
So here’s the scoop. You could technically use either in a Swedish princess cake recipe, but pastry cream is a game-changer for a couple reasons. Pastry cream is thicker, richer, and doesn’t get sad and watery after a few hours.
Whipped cream, especially if you don’t stabilize it (which… who wants to fuss with gelatin at home?), kinda slides around and your cake turns droopy quick. Pastry cream holds its own, especially when you wanna cut those picture-perfect slices. Plus, it adds an eggy custard depth that fluffy cream just can’t copy!
Honestly, I tried swapping in whipped cream once in summer. Disaster. Cake was sliding like a wobbly tower, looked like a failed tower defense game. Pastry cream, every time. Trust me, the difference is like a five-star restaurant vs. cafeteria tray.
Here’s a real note from my cousin Anna after trying the traditional version:
“This cake turned out perfect—and pastry cream was so much easier than expected! It tasted fresher and didn’t make the layers collapse by dessert time.”
My Top Tips!
Wanna make your first Swedish princess cake recipe go smooth as butter? Let me break down the best takeaways from years (and, uh, a few flops).
- Chill between steps. Chill your cake layers before assembling, chill your pastry cream—chill your nerves too if you need.
- Don’t over-soak with jam. Just enough to taste, or it’ll slide.
- Marzipan stays soft with icing sugar: Dusting with powdered sugar keeps sticky hands away.
Oh, and don’t overthink the shape. If it turns lumpy, call it modern art. Who cares? Tastes amazing anyway.
Other Recipes You Might Like
If you’re bitten by the baking bug now (happens to the best of us), there are so many cakes that play well with friends or make you look like a genius at every party. My kitchen has seen its fair share of experiments, but these always get wolfed down:
Boston cream pie cupcakes? Cute, fun, and easier than they look. And honestly, that chocolate topping is a whole separate craving. Then there’s carrot pound cake—especially when you wanna pretend dessert is healthy because it has a vegetable in it. Say what you will, but these cupcakes can even be made gluten-free.
So, if you ever get tired of the Swedish princess cake recipe (I’d be shocked), these backups never disappoint. Try one for a change and see for yourself.
Common Questions
Is Swedish princess cake tricky for beginners?
Nope! It’s more patience than skill. Just take one layer at a time and don’t stress small mistakes.
Do I have to use green marzipan?
No rulebook says you must. Pink, yellow, even plain white works if you can’t find green.
Can it be made ahead?
Absolutely. Swedish princess cake recipe is actually better after a night in the fridge. Just cover it so it won’t dry out.
What’s an easy shortcut if I’m short on time?
Buy a good-quality vanilla cake from the store and focus on making the pastry cream and marzipan layer at home.
How do I cut the cake without messing it up?
Use a serrated knife and wipe between cuts. (Pro tip: a hot knife works on marzipan like a dream.)
Go on, Bake a Little Fairy Tale
So, here’s the deal: Swedish princess cake recipe isn’t just delicious, it’s a slice of history and a fun kitchen adventure rolled into one. With a few tricks up your sleeve, you’ll make a cake that looks and tastes like it came from a Stockholm pastry window. And hey, if you want to nail every detail, check out the awesome guides from Swedish Princess Cake Prinsesstårta – Sprinkle Bakes or Prinsesstårta: Swedish Princess Cake – Cecilia Tolone. Want to see a wild color spin? Swedish Princess Cake – The Scran Line has ideas to try. So go ahead, give it a whirl—and let me know if your kitchen turns into a fairy tale, too!
Swedish Princess Cake
Ingredients
For the cake
- 2 cups all-purpose flour Sifted
- 1 cup granulated sugar
- 4 large eggs Room temperature
- 1 cup butter Melted
- 1 tbsp baking powder To help the cake rise
- 1 tsp vanilla extract
For the filling
- 1 cup raspberry jam Smooth and seedless preferred
- 2 cups pastry cream Thickened custard based filling
For the decoration
- 1 pound green marzipan Alternatively, use any color, if preferred
- powdered sugar for dusting To prevent sticking
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease your cake pans.
- In a bowl, beat the eggs and sugar until light and fluffy.
- Gently fold in the melted butter, sifted flour, and baking powder until just combined.
- Divide the batter among prepared cake pans and bake for about 30 minutes or until a toothpick comes out clean.
Assembling the Cake
- Once the cakes are cool, slice them horizontally into two layers if they are thick.
- Place the first layer on your serving plate and spread raspberry jam over the top.
- Add a layer of pastry cream over the jam.
- Repeat with the remaining layers, finishing with a plain sponge layer on top.
Decorating
- Roll out the marzipan on a surface dusted with powdered sugar.
- Carefully drape the marzipan over the layered cake, smoothing it down to avoid air bubbles.
- Dust the top with more powdered sugar for a finishing touch.