How to Make the Ultimate Princess Cake

Once Upon a Cake…

If you’ve ever looked at a princess cake (or Prinsesstårta, if we’re getting our Scandi on) and thought, “There’s no way I could pull that off,” I’m here to give you a gentle nudge and say—you totally can. And not only that, but you’ll be so glad you did. This is one of those cakes that looks straight out of a pastry shop window but is actually more approachable than you’d expect.

Originally created in Sweden in the 1930s, the princess cake was named after three royal sisters who adored it—talk about dessert with royal approval! But over the years, it’s become a beloved celebration staple far beyond Scandinavia. It’s the kind of cake that turns heads, invites compliments, and makes even casual gatherings feel like a special occasion.

Whether you’re baking for a birthday party, baby shower, or just want a slice of something extra dreamy on a Sunday afternoon (no shame in your cozy sweats game), this cake delivers. It’s built on layers of featherlight sponge, brushed with sweet-tart raspberry jam, smoothed with silky vanilla custard, and topped with a cloud of whipped cream—all cozily tucked under a soft, pale green blanket of marzipan. The final touch? A delicate pink rose on top, like the cherry on a cupcake… only fancier.

And listen—yes, there are a few steps. But I’ll guide you through each one with simple, stress-free instructions (and a few tips to make it even easier). So grab your whisk and a bit of confidence—you’ve got this.

Let’s make a cake worthy of royalty—and maybe a TikTok or two while we’re at it.

Why You’ll Love This Princess Cake Recipe

First, let’s talk flavor and texture. The sponge cake is light as air, the custard is rich without being heavy, and the stabilized whipped cream? Fluffy perfection that won’t collapse on you. All of this gets wrapped in sweet almond marzipan for a dessert that looks as good as it tastes.

Second, this cake gives serious main character energy on any dessert table. It’s elegant, feminine, and just different enough to make people say, “Wait, you made that?!”

And finally—while it looks complicated, it’s actually very doable. I’ve broken it down step-by-step, so whether you’re a seasoned baker or just here for the marzipan moment, you’ve got this.

Ingredients for Your Princess Cake

For the Sponge Cake:

• 4 large eggs
• 1 cup sugar
• ½ cup flour
• ½ cup cornstarch (or potato flour)
• 1 tsp baking powder
• ⅛ tsp salt

For the Vanilla Custard:

• 1 cup whole milk
• 4 egg yolks
• 2 tbsp cornstarch
• ¼ cup granulated sugar
• 1 tsp vanilla extract

Stabilized Whipped Cream:

• 1 envelope (0.25 oz) unflavored gelatin
• 2 tbsp cold water
• 2 cups heavy cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract

Other Essentials:

• ⅓ cup raspberry jam
• Powdered sugar (for dusting)
• 1 lb prepared marzipan
• Leaf green food coloring
• Baker’s rose food coloring
• Clear extract (any flavor—for marzipan rolling)
• Ready-made rose decorations (like Wilton’s icing roses)

Step-by-Step: How to Make Princess Cake

1. Make the Sponge Cake

Preheat your oven to 350°F and grease a 9-inch round cake pan. Line the bottom with parchment paper.

In a bowl, beat the eggs and sugar until pale, fluffy, and tripled in volume (about 7–8 minutes with an electric mixer). Sift together the flour, cornstarch, baking powder, and salt. Gently fold the dry ingredients into the egg mixture, being careful not to deflate it.

Pour into your prepared pan and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely on a wire rack.

2. Cook the Vanilla Custard

In a saucepan over medium heat, whisk together milk, egg yolks, cornstarch, and sugar until thickened (about 5–7 minutes). Remove from heat and stir in vanilla extract. Cover with plastic wrap (press it right onto the custard to avoid a skin) and refrigerate until chilled.

3. Make Stabilized Whipped Cream

Sprinkle gelatin over cold water and let it sit for 5 minutes. Warm it gently (microwave for 10–15 seconds until dissolved). Let it cool slightly but not set.

Whip the cream with powdered sugar and vanilla until soft peaks form. Slowly drizzle in the cooled gelatin while continuing to beat until stiff peaks hold. Refrigerate until ready to use.

4. Color and Roll the Marzipan

Knead a few drops of leaf green food coloring into the marzipan until it’s an even pastel green. Dust your surface with powdered sugar and a touch of clear extract to prevent sticking. Roll it into a 12-inch circle.

5. Assembly Time!

Slice your sponge cake horizontally into 3 even layers.
Place the first layer on a serving plate. Spread with a thin layer of raspberry jam and half of the custard.
Add the second sponge layer. Top with the rest of the custard and a mound of whipped cream, shaping it into a dome.
Gently place the final cake layer on top and press down slightly to keep its shape.
Cover the entire cake with the rest of the whipped cream, smoothing it out into a dome.

Now, drape your marzipan over the cake. Tuck it down the sides and trim any excess at the base. Dust with powdered sugar and decorate with your icing rose. Done!

Tips to Make It Even Easier

• Cold is your friend: Chill everything—your bowl, your beaters, your cream—for better whip.
• No marzipan? You can use fondant, but marzipan is more traditional (and tastier, IMO).
• Short on time? Use store-bought sponge or custard in a pinch. No judgment here!
• Want to try another layered treat? Check out my recipe for No-Bake Strawberry Crunch Cheesecake: How to Make It Perfect for a summery twist!

FAQs About Princess Cake

Can I substitute cornstarch with something else in the sponge cake?
Yes, potato flour works great and gives a very soft texture. Avoid regular flour alone—it makes the cake too dense.

How long will this cake last?
It stays lovely in the fridge for 2–3 days. Just keep it loosely covered so the marzipan doesn’t dry out.

Can I make this cake ahead of time?
Totally! Assemble it the day before and add your marzipan the morning of serving. That way, everything stays nice and fresh.

Whether you’re baking for your daughter’s birthday or just channeling your inner Scandinavian queen, this princess cake recipe brings a little magic to your kitchen. It’s a sweet reminder that even in our everyday lives, we deserve a slice of something special.

Now go grab that cake stand—your royal dessert awaits.

Want more cake adventures? You’ll love this Lemon Eclair Cake: How to Make in 4 Easy Steps or our reader-favorite Black Velvet Cake Recipe: How to Make It Perfectly for a decadent alternative.

And if you’re curious about how to make marzipan from scratch, check out this helpful guide from King Arthur Baking.

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