You already know that I'm in love with Scandinavian baked goods, so now I share the recipe of the Princess Cake that has a truly fresh outlook that perfectly fits special occasions during Spring.

The original recipe was published by Jenny Åkerström in the Prinsessornas Kokbok (1948) -Princesses Cookbook-. She was the teacher of the three daughters of Prince Carl, the Duke of Västergötland. The name of the cake came from the three princesses: Princess Margaretha -later Princess of Denmark-, Princess Märtha -later Crown Princess of Norway-, and Princess Astrid -later Queen of Belgium-.

The cake has three layers of fat-free sponge filled with raspberry jam, pastry cream, and whipped cream. Finally, it´s wrapped in green marzipan giving the cake a smooth rounded top dusted with icing sugar. The pink marzipan rose and leaves are essential parts of the outlook. If you get a Princesstårta as a birthday cake, you have the right to eat the rose! It's such a cute tradition... isn't it?

Sometimes you can find a similar cake in different colours. They call the one with yellow marzipan to Prinstårta -prince cake- and Operatårta -opera cake- for red or pink marzipan.

Since 2004, Swedish people are celebrating the week of the Prinsesstårta during the fourth week of September when all the cakes are decorated with a little crown. A proportion of each sale is donated to Crown Princess Victoria’s Fund - a charity for chronically ill and disabled children.


White sponge layers

  • 3 eggs
  • 270 g sugar
  • 100 ml warm water
  • 180 g flour
  • 1 ½ tsp baking powder

Vanilla cream filling

Whipped cream

  • 400 ml double cream
  • 2 tbsp sugar
  • 1 tbsp vanilla extract


  • Fresh green marzipan
  • Icing sugar
  • Raspberry jam
  • Marzipan rose and leaves


White sponge layers

  1. Put the eggs and sugar into a mixing bowl and mix it with a hand mixer until it's pale in colour.
  2. Incorporate the warm water.
  3. Sift in the flour and baking powder and mix it well.
  4. Divide the batter equally in 3 lined sandwich tin and bake them in a pre-heated oven at 175 °C till it passes the toothpick test and the crust stays as light as possible.
  5. Let them cool down completely on a rack.

Vanilla cream filling

  1. Prepare the pastry cream according to this recipe.
  2. Chill it for an hour.
  3. Incorporate the xanthan gum with a hand mixer.

Whipped cream

  1. Whip the cream till soft peaks.
  2. Add the sugar and vanilla extract and continue the whipping till stiff peaks.
  3. Keep it in the fridge till you're ready to cover the cake.


  1. I've covered the first sponge layer with the jam and the vanilla cream. I normally use a cake ring when I build up the layers, but it works without it too.
  2. Place the second sponge layer on the top and cover it with jam and the cream filling and close it by the third sponge layer.
  3. If your filling looks too soft, I recommend placing the cake into the fridge in a cake ring for at least an hour.
  4. Cover the cake with whipped cream, but make sure you form a round top if you're planning to create a classic look.
  5. Cover the cake with the rolled marzipan, place the rose on the top and sprinkle it with icing sugar.

For the Christmas edition, I used white fondant and homemade marzipan holly berries and leaves.

Princess Cake - Photo by © Reka Csulak

Princess Cake - Photo by © Reka Csulak

Did YOU try this recipe?