Princess Cake is a classic Scandinavian dessert made with light sponge cake layered with raspberry jam, pastry cream, and whipped cream, covered in smooth light-green marzipan and topped with a delicate rose.
Serves8 to 10Makes1 (8-inch) cakePrep90 hoursCook30 minutes
Why You’ll Love It
- It’s surprisingly light and airy. The light sponge cake layers, silky pastry cream, fluffy whipped cream, and sweet marzipan create a perfectly balanced cake that feels rich without being too heavy.
- It’s stunning without being complicated. The smooth dome and little marzipan rose make it an elegant centerpiece that’s as stunning as it is delicious.
- It’s versatile for any occasion. Whether it’s a birthday, holiday, or special celebration, this cake is a showstopper that everyone will love — and it gets better as it sits.
As a lover of all cakes, I first fell in love with princess cake during culinary school. I was captivated by its elegant layers and Scandinavian roots. This classic Swedish dessert — traditionally enjoyed as a celebratory cake for birthdays or special occasions — features light sponge cake, silky pastry cream, fluffy whipped cream, and sweet marzipan. While there are so many things to love about this cake, my personal favorite is the way it looks when sliced. The pale green marzipan contrasts beautifully against the dark pink raspberry jam, creating a cake that’s both stunning and inviting.
While it may seem intimidating at first, princess cake is surprisingly approachable. Simple ingredients come together to create something spectacular, and assembling the layers is part of the fun — I promise! The result is a showstopping dessert that’s as delightful to make as it is to eat. Perfect for impressing guests or treating yourself.
Straight from Our Recipe Tester
“What a stunner! This cake is as delicious as it is beautiful. While there are quite a few elements to this cake, as long as you take it one step at a time this recipe is doable for anyone. Every element, from the cake to the pastry cream to the whipped cream, is light and perfectly sweet.” —Patty, March 2026
Why You Should Trust Me
I’ve been an experienced baker for over 10 years and have developed versions of this classic for well-known authors, refining it until it’s both reliable and special. This recipe was created to make the process approachable, easy to follow, and still deliver a beautifully elegant result every time.
Key Ingredients in Princess Cake
- Marzipan: Marzipan is what gives princess cake its iconic smooth light-green exterior. It’s sweeter and smoother than almond paste, which is why it works so well for rolling and covering cakes. Marzipan contains more sugar and finely ground almonds, creating a soft, pliable texture that can be rolled thin without cracking. Almond paste, on the other hand, has less sugar and a coarser almond texture, which makes it better suited to baking into fillings rather than covering cakes.
- Raspberry jam: Adds a bright, slightly tart contrast to the sweet marzipan and creamy layers. The acidity cuts through the richness and helps balance the flavors, which is why a thin layer of jam is traditionally included between the sponge cake and pastry cream.
- Heavy cream: Is essential for creating the fluffy whipped cream layer that forms the signature dome shape of princess cake. When whipped with a little powdered sugar and vanilla, it becomes light, airy, and stable enough to mound on top of the cake before being covered in marzipan.
- Eggs: One of the most important ingredients in this cake, the eggs give the cake layers their structure and airy texture. The eggs are whipped with sugar until pale and fluffy, which incorporates air and helps the cake rise without relying heavily on fat.
How to Make Princess Cake
- Make the pastry cream. Whisk egg yolks, sugar, and cornstarch until smooth. Heat milk and temper the eggs, then cook until thickened. Stir in butter and vanilla, cover with plastic wrap, and refrigerate.
- Prep the cake layers. Line three cake pans. Beat eggs and sugar until pale, add vanilla and salt, then fold in the dry ingredients. Divide the batter evenly among the prepared pans.
- Bake the cakes. Bake until a tester comes out clean. Cool in pans briefly, then transfer to wire racks to cool completely.
- Make the whipped cream. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Refrigerate until assembly.
- Assemble the cake. Layer the cakes with jam and pastry cream, top with whipped cream, shaping it into a dome and smoothing the sides.
- Cover with marzipan and decorate. Roll out marzipan, cover the cake, trim excess, and use scraps to create a ribbon, rose, and leaves. Dusty lightly with powdered sugar before serving.
Helpful Swaps
If you don’t have raspberry jam, apricot jam works perfectly. It still gives a sweet, slightly tart layer that balances the cream and marzipan without overpowering the cake.
Storage and Make-Ahead Tips
- This cake has many make-ahead options. You can make the pastry cream a day in advance and refrigerate it, covered in plastic wrap pressed directly onto the surface to prevent a skin.
- If desired the cake can be assembled a day in advance. Cover it loosely with plastic wrap and refrigerate. This gives the flavors time to meld, and the marzipan stays smooth and soft.
- Once assembled, store the cake in the refrigerator for up to 3 days. Keep it lightly wrapped in plastic wrap to protect the marzipan and pastry cream layers from drying out or absorbing other refrigerator odors.
Other Cake Recipes to Try
Princess Cake Recipe
Princess Cake is a classic Scandinavian dessert made with light sponge cake layered with raspberry jam, pastry cream, and whipped cream, covered in smooth light-green marzipan and topped with a delicate rose.
Prep time 90 hours
Cook time 30 minutes
Makes 1 (8-inch) cake
Serves 8 to 10
Nutritional Info
Ingredients
For the pastry cream
- 4
large egg yolks
- 1/4 cup
granulated sugar
- 2 tablespoons
cornstarch or all-purpose flour
- 1 cup
whole milk
- 2 tablespoons
cold unsalted butter
- 1 teaspoon
vanilla extract or vanilla bean paste
For the cake
- 6
large eggs, at room temperature
Cooking spray
- 1 1/4 cups
granulated sugar
- 1 1/2 teaspoons
vanilla extract or vanilla bean paste
- 1/4 teaspoon
kosher salt
- 3/4 cup
all-purpose flour
- 1/2 cup
cornstarch
- 1 1/4 teaspoons
baking powder
For the whipped cream and assembly
Instructions
Make the pastry cream
Whisk 4 large egg yolks, 1/4 cup granulated sugar, and 2 tablespoons cornstarch together in a medium bowl until smooth.
Bring 1 cup whole milk to a gentle simmer in a medium saucepan over medium heat. Turn off the heat. While whisking the egg mixture constantly, slowly pour in about half of the milk to temper the eggs. Pour the egg-milk mixture into the saucepan and whisk to combine.
Cook over low heat, whisking constantly, until the mixture begins to thicken and large bubbles begin to form, 3 to 4 minutes. Remove the saucepan from the heat. Continue to whisk until smooth.
Transfer to a medium bowl. Stir in 2 tablespoons cold unsalted butter and 1 teaspoon vanilla extract until the butter is completely melted and the mixture is smooth. Press a sheet of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate while you make the cake and whipped cream.
Make the cake
Arrange a rack in the middle of the oven and a second rack right below it. Heat the oven to 350ºF. Line the bottom of 3 (8-inch) round cake pans with parchment paper rounds, then coat the pans lightly with cooking spray.
Beat 6 room-temperature large eggs and 1 1/4 cups granulated sugar in a stand mixer with the whisk attachment on medium speed until light and fluffy and pale yellow, about 8 minutes. Beat in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon kosher salt until combined. Remove the bowl from the stand mixer.
Whisk 3/4 cup all-purpose flour, 1/2 cup cornstarch, and 1 1/4 teaspoons baking powder together in a medium bowl.
Add half of the flour mixture to the egg mixture and whisk until just combined. Add the remaining flour mixture and gently whisk until the mixture is just combined, being careful not to overmix. Divide the batter evenly between the cake pans (about 2 1/2 cups each).
Place 2 of the cake pans on the middle rack, and the third cake pan below it. Bake until lightly browned and a tester inserted into the center of the cakes comes out clean, 20 to 25 minutes.
Let the cakes cool in the pans for 5 minutes. Flip the cakes out of the pans onto wire racks and remove and discard the parchment. Let cool completely, about 45 minutes more. Meanwhile, make the whipped cream.
Make the whipped cream and assemble
Beat 2 cups cold heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract in a clean stand mixer with the whisk attachment on medium speed until stiff peaks form, about 4 1/2 minutes. Refrigerate until ready to use.
If the cakes are domed, trim off the tops with a serrated knife to level. Stir the pastry cream until smooth.
Place one cake layer onto a cake stand or large plate. Spread 1/4 cup of the raspberry jam on top in an even layer, leaving a 1/4-inch border. Dollop half of the pastry cream (heaping 1/2 cup) over the raspberry jam and spread into an even layer. Repeat layering cake, jam, and pastry cream. Finish with the third cake layer.
Dollop about 2 cups of the whipped cream onto the top of the cake. Using an offset spatula, spread and shape it into a dome with the tallest part being the center. Spread the remaining whipped cream onto the sides of the cake in a thin, even layer. Refrigerate for 1 hour.
Meanwhile, divide 16 ounces marzipan paste into a 15-ounce piece and a 1-ounce piece. Working quickly so that it doesn’t dry out, place the 1-ounce piece on a powdered sugar-dusted work surface. Drizzle with 2 teaspoons pastel pink gel food coloring, then knead the food coloring into the marzipan with your hands until it is evenly light pink. Wrap up completely in plastic wrap. Drizzle 1 tablespoon plus 1 teaspoon pastel green gel food coloring onto the 15-ounce piece marzipan. Repeat kneading until it is evenly light green, then wrap that piece completely in plastic wrap.
Lightly dust a clean work surface and rolling pin with powdered sugar. Roll the green marzipan into a 14-inch-wide round. Working quickly, gently cover the cake with the marzipan, smoothing it down with your hands from top to bottom. If the marzipan bunches up or ripples toward the bottom, gently lift up sections of it and smooth down, using a fondant smoother if you have one. Trim off the excess marzipan at the bottom of the cake with a paring knife; reserve the scraps.
If you’d like to make a ribbon, gather the green marzipan scraps and roll it out into a 20×1.5-inch strip. Wrap this strip (or “ribbon”) around the bottom of the cake; reserve any remaining marzipan scraps and wrap up in plastic wrap. Refrigerate the cake for 2 hours. Meanwhile, make the rose.
Make the rose
Divide the pink marzipan into 6 to 8 small portions (about 1/4 teaspoon each). Shape each portion into a ball and lightly dust with powdered sugar. Working with one ball at a time, use the heel of your hand or a rolling pin to flatten it until it’s about as wide as a quarter about 1 1/4 inches. As each ball is flattened, place it on top of the previous one, letting it overlap about halfway. When finished, they should all be arranged in a row.
Starting on the left side, slowly roll toward the right side to create the rose. Gently pinch the bottom of the rose together so the pieces stick together. Gently trim the bottom of the nub off with kitchen shears or a paring knife so the bottom of the rose sits flat.
Roll the remaining green marzipan on a powdered sugar-dusted surface about 1/8-inch thick. Cut out 2 small leaves with a paring knife.
Remove the cake from the refrigerator. Using your thumb, gently press a divot in the marzipan at the center of the cake (but don’t pierce through it). Place the rose and any leaves into the divot. Lightly dust the cake with powdered sugar before serving if desired.
Recipe Notes
Make ahead: The pastry cream can be made up to 24 hours ahead.
Storage: Refrigerate leftover cake covered lightly with plastic wrap for up to 3 days.