Swedish Princess Cake — For Beginners
Every time I went to IKEA, there was one thing I always looked forward to—not furniture or flat-packed frustration, but a slice of their small, pink Swedish Princess Cake (Prinsesstårta). It was my little treat after a day of wandering the aisles. Sometimes, I’d even grab a few extras from the grocery section to enjoy at home.
But then, disaster struck. IKEA stopped carrying Princess Cakes. My heart sank. What was I supposed to do without my favorite creamy, dreamy dessert?
There was only one solution: make my own.
Swedish Princess Cake has always been a symbol of indulgence, with its delicate sponge cake layers, silky diplomat cream, and smooth marzipan topping. Turns out, making it at home isn’t as intimidating as it looks—it’s actually quite fun! Let’s explore what makes this cake so special and how you can create it in your own kitchen.
What Is Swedish Princess Cake?
At its heart, Swedish Princess Cake is a harmonious layering of:
- Light and airy sponge cake
- Tart raspberry jam
- Silky custard cream
- Fluffy diplomat cream (more on this in a bit)
- A thin, smooth marzipan layer, traditionally green but often pink for a modern twist.
The marzipan gives the cake its signature dome shape, and a delicate marzipan rose sits proudly on top. While it may seem fancy, the steps are simple enough for any baker with a bit of patience.
A Royal Backstory
Swedish Princess Cake, or Prinsesstårta, has a history as delightful as its taste. It was created in the 1920s by Jenny Åkerström, a Swedish home economics teacher who taught the daughters of Prince Carl of Sweden. Initially called “Green Cake” (Grön Tårta), it was renamed after the princesses fell in love with it.
The cake gained national fame when Jenny included it in her cookbook, and today, it’s a staple for celebrations in Sweden—from birthdays to weddings and even during “Princess Cake Week” (Prinsesstårtans Vecka) each September.
Diplomat Cream: The Secret Star
What sets this cake apart is its diplomat cream. Imagine the richness of custard lightened with the fluffiness of whipped cream. The result? A silky, airy filling that’s pure magic. It bridges the gap between dense and light, making each bite feel indulgent but not heavy.
Tips and Tricks for the Perfect Princess Cake
Strain Your Custard:
Lumps in custard will ruin the smooth texture of your diplomat cream. Strain it through a fine mesh sieve for a perfectly silky base.Master the Sponge Cake:
For a light and fluffy sponge, gently fold your batter to retain air. This step is key to creating the cake’s delicate layers.Tame the Marzipan:
Roll marzipan between parchment paper dusted with powdered sugar. Keep it thin enough to drape smoothly but sturdy enough to handle without tearing.DIY or Store-Bought:
While homemade marzipan adds a personal touch, store-bought works just fine if you’re short on time.It’s Okay to Be Imperfect:
Remember, this cake is meant to be eaten, not displayed in a museum. If your marzipan wrinkles or your layers lean a little, it’s all part of the charm.
Storage and Make-Ahead Tips
Make Ahead:
You can prepare the sponge cake, custard cream, and diplomat cream up to two days in advance. Assemble the cake the day you plan to serve it for the freshest results.Refrigeration:
The assembled cake can be stored in the fridge for up to three days. Keep it covered to prevent the marzipan from drying out.Freezing:
Sponge cake layers freeze beautifully for up to two months. Avoid freezing the assembled cake, as the marzipan and creams may not hold up well.
📢 Fun Facts About Swedish Princess Cake
- Why Green? The traditional green marzipan reflects the princesses’ favorite color. Pink variations became popular later.
- A Weekly Staple: Swedes consume an estimated half a million Princess Cakes during Princess Cake Week each September!
- Royal Inspiration: The cake’s name and fame come directly from its royal connection, making it a dessert fit for, well, royalty.
Bringing It All Together
The first time I made Swedish Princess Cake, I was both nervous and excited. I’d eaten countless slices from IKEA but never imagined making it myself. To my surprise, the process wasn’t just doable—it was incredibly rewarding. From whipping the sponge cake to crafting the marzipan rose, every step felt like a little victory.
So, whether you’re missing your favorite IKEA treat or simply want to try a dessert with a story as rich as its diplomat cream, Swedish Princess Cake is worth every minute of effort.
Ready to bake like royalty? Let’s do it!
This Swedish Princess Cake combines light sponge layers, smooth diplomat cream, and a hint of raspberry for a perfectly balanced dessert. Topped with marzipan and a decorative rose, it’s as stunning as it is delicious. Perfect for special occasions or just treating yourself!
- 4 eggs
- 2/3 cup sugar
- 1 tsp vanilla extract
- 1 cup flour
- 1/3 cup corn starch
- 1 tbsp milk
- 4 eggs
- 1/3 cup sugar
- 1/4 cup corn starch
- 400 ml hot milk
- 1/2 tsp vanilla extract
- 1/2 container Raspberry Jam
- 200 ml whipping cream
- 1 cup custard cream ( from the batch we made)
- 2 1/2 cups almond flour
- 1 cup powdered sugar
- 5 tbsp honey
- 30 ml cold water
- Food Coloring Red and Green
- Add the egg yolks and sugar into a medium saucepan. Use a spatula to mix the ingredients until the sugar is completely incorporated and smooth. Add the cornstartch and mix until there are no more lumps.
- While stirring, add milk. Continue to stir until well combined. Add vanilla and give it one more quick stir.
Put the pot over low heat so you slowly heat up the custard cream. Continuously stir the egg mixture so it doesn't burn. As soon as your custard cream starts to boil, take it off the heat. It should be thick and creamy, like vanilla pudding. Add your custard cream to a glass container and cover it with plastic wrap. I recommend laying the plastic directly on top of your custard cream so it doesn't develop a skin on top. Thern leave it in the fridge until you're ready to use it.
- Add eggs, sugar, and vanilla to a medium mixing bowl. Use a hand mixer to beat the ingredients together for about 5-7 minutes. Now you should have a foamy mixture that's pale yellow.
Sift the flour and cornstarch into the egg mixture. Use a spatula to gently fold the dry ingredients into the batter until there are no more pockets of flour. Fold in the milk.
- Grease the bottom of a springform pan and lay a piece of parchment paper on the greased bottom. Pour the batter into the springform pan and tap it on the counter a few times to even out the batter.
Bake at 350°F for 20 – 25 minutes until a toothpick comes out clean from the center. (See note below for an alternate baking option.)
Remove your sponge cake from the springform and remove the parchment paper from the bottom of your cake. Cut your sponge cake into three equal layers, as best as you can. (It doesn't need to be perfect, we're about to cover it up anyway.)
- Get your custard cream from the fridge. Use a spatula to put the custard cream into a strainer. Use the spatula to push the custard cream through the strainer and into a medium mixing bowl. Set it aside.
In a separate mixing bowl, use a hand mixer to beat the whipping cream until it's almost stiff. Then, add 1 cup of the custard cream that you set aside. Mix with the hand mixer until both creams are combined.
- Place your bottom cake layer on a cake plate. Fill a piping bag with rasberry jam. Start piping from the top, middle of the cake. Gently squeeze the piping bag as you move your hand in a circular motion, working your way toward the edge of the cake layer. It should look like a bullseye.
- Place your middle piece of sponge cake on top of the piped jam. Put the rest of your custard cream in a piping bag and pipe it onto the cake, just as you did with the raspberry jam.
Add the last layer of cake on top of the piped custard cream. Use a spatula to add diplomat cream to the top of the third cake layer. Use a cake spatula to even out the diplomat cream, creating a dome shape. Then, put the cake in the fridge for at least two hours.
When the diplomat cream has had time to set in the fridge, make your marzipan fondant. Wear a latex glove to prevent the dough from sticking to your hands. Gently use your gloved hand to incorporate the ingredients together int a mixing bowl. Gently knead the dough until it can be formed into a ball and it is smooth on the outside. Brake off a small piece of dough to make the rose. You should use one small and one large ball dough. Put one or two drops of green food coloring on the large ball of dough and one drop of red food coloring on the small ball of dough. Knead each ball of dough until there are solid green or solid red. Add more color if you'd like.
- Add almond flour and powdered sugar into a mixing bowl and stir with a whisk. Add honey and warm water.
- Wear a latex glove to prevent the dough from sticking to your hands. Gently use your gloved hand to incorporate the ingredients together in the mixing bowl. Knead the dough until it can be formed into a ball and is smooth on the outside.
- Break off a small piece of dough to make the fondant rose. You should have one small and one large ball of dough. Put one or two drops of green food coloring on the large ball of dough and one drop of red food coloring on the small ball of dough. Knead each ball of dough until they are solid green or solid red. Add more color if you'd like.
- Let's make the fondant rose. Sprinkle your workspace with powdered sugar and roll out the red dough so it's long and circular, like a sausage.
Use a dough cutter to cut one inch pieces. Use your finger to round out each cut piece of dough. Keep one small piece for the center of your rose. Place the rounded pieces on the edge of a piece of wax paper – these will be the rose petals.
Fold over the wax paper to press down on the petals. Attach one petal at a time around the center of your rose until you like how it looks.-
Next, sprinkle your workspace with powdered sugar and roll out the green fondant so it will fit over your entire Swedish Princess Cake. When it's the size you need, carefully wrap the fondant around your rolling pin to easily transfer it to the cake.
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- Unroll the fondant from the rolling pin so it lays on top of your Swedish Princess Cake. Use your finger to mold the fondant so it conforms to the shape of your cake.
- Cut off the excess fondant on the bottom and set it aside to make the leaves for the rose. Mold and stretch the fondant until you're happy with the end result.
Sprinkle the cake with powdered sugar. Poke a tiny hole in the middle of the top of the fondant so the rose sits on top. Add the leaves and done!
- You just made your first Swedish Princess Cake – Congratultions!
