Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Princess Cake

How to Make the Ultimate Princess Cake

This delightful princess cake is a dreamy Swedish classic featuring layers of soft sponge cake, rich vanilla custard, sweet raspberry jam, and fluffy whipped cream—all wrapped in pastel green marzipan. It’s the kind of showstopping dessert that makes any celebration feel extra magical, and yes—you can totally make it at home!

  • Total Time: 2 hours 10 minutes
  • Yield: 1 cake (8–10 servings) 1x

Ingredients

Scale

Sponge Cake

  • 4 large eggs
  • 1 cup sugar
  • ½ cup all-purpose flour
  • ½ cup cornstarch or potato flour
  • 1 tsp baking powder
  • ⅛ tsp salt

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 whipping cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract

Assembly & Decoration

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

Instructions

  1. Bake the Sponge Cake
    Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment.
    Beat eggs and sugar until light and fluffy (about 7–8 minutes). Sift together flour, cornstarch, baking powder, and salt. Gently fold into egg mixture.
    Pour into pan and bake for 25–30 minutes. Let cool completely.

  2. Make the Custard
    In a saucepan, whisk milk, egg yolks, cornstarch, and sugar over medium heat until thickened.
    Remove from heat, stir in vanilla, and cover with plastic wrap (touching the surface). Chill.

  3. Whip the Cream (with Gelatin Magic)
    Sprinkle gelatin over cold water and let bloom 5 minutes. Gently heat to dissolve.
    Beat cream with powdered sugar and vanilla to soft peaks. Slowly add gelatin while whipping to stiff peaks. Chill.

  4. Color and Roll Marzipan
    Knead green food coloring into marzipan. Roll into a 12-inch circle on a powdered sugar-dusted surface, adding a little clear extract to prevent sticking.

  5. Assemble the Cake
    Slice sponge into 3 even layers.
    Place bottom layer on a cake stand, spread with jam and half the custard.
    Add middle layer, then top with remaining custard and a dome of whipped cream.
    Place final sponge layer on top and gently press to shape. Cover entire cake with whipped cream, smoothing into a dome.

  6. Finish with Marzipan & Roses
    Drape marzipan over the cake, smoothing gently and trimming excess.
    Dust with powdered sugar and top with a rose or two. Ta-da!

Notes

  • Chill your bowl and beaters for better whipped cream results.
  • No marzipan? Fondant will work in a pinch, but marzipan adds that authentic almond sweetness.
  • You can prep the sponge and custard a day ahead—just assemble the morning you serve.
  • Want to go DIY? Try making your own marzipan!
  • Author: Maria
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Swedish
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 26g
  • Sodium: 95mg
  • Fat: 24g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 135mg

Keywords: princess cake, Swedish cake, marzipan cake, birthday cake, custard cake, raspberry cake