Name: Pink Swedish Princess Cake (Prinsesstårta) Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 35 min
Cuisine: Swedish
Ingredients: 4 eggs; 180g sugar; 1 cup (120g) all-purpose flour, sifted; ½ cup (80g) potato flour, sifted; 2 teaspoons vanilla extract; 3 egg yolks; ⅔ cup (150 ml) whipping cream; ⅔ cup (150 ml) whole milk; 1 ½ tablespoons sugar; 1 vanilla bean, cut lengthwise and seeded (or ½ teaspoon vanilla paste); 2 tablespoons cornstarch (plus more for rolling out the marzipan); 7 ounces (200g) raspberry jam; 2 cups (500 ml) whipping cream; 2.6 ounces (750g) pink (or green) marzipan, at room temperature; Confectioners’ sugar, for dusting

Jump to Recipe· 4.4 from 12 reviews

If you have a sweet tooth and a flair for classic European confections, you're going to absolutely adore this Pink Swedish Princess Cake (Prinsesstårta) Recipe. This iconic Swedish cake dazzles with its delicate layers of airy sponge, luscious vanilla custard, tart raspberry jam, and that smooth cloud of whipped cream, all wrapped up in a beautifully soft, pink marzipan shell. It looks as charming as it tastes, making every bite a celebration of flavor and tradition. Trust me, once you try this cake, it will quickly become a treasured favorite for birthdays, holidays, or any special occasion!

Ingredients You'll Need

A smooth dome-shaped cake covered in bright pink fondant sits on a clear glass cake stand with a decorative edge and pedestal base. The pink surface is lightly dusted with white powdered sugar, giving a soft texture on top. At the center of the dome, there is a small shiny golden crown ornament, adding a royal touch. The background and surface are white marbled, and a silver spoon is placed to the right of the cake stand. photo taken with an iphone --ar 4:5 --v 7

This Pink Swedish Princess Cake (Prinsesstårta) Recipe calls for simple, everyday ingredients that come together to create an unforgettable cake. Every item plays an essential role, from the light sponge cake to the rich custard and the vibrant pink marzipan that ties it all together.

Eggs (4 whole and 3 yolks): Provide structure and richness, helping the cake be tender yet sturdy enough for layering.
Sugar (180g plus 1 ½ tablespoons): Sweetens the cake and custard perfectly without overpowering.
All-purpose flour (120g), sifted: Gives the cake its soft, airy texture.
Potato flour (80g), sifted: Adds moistness and a tender crumb.
Vanilla extract and vanilla bean/paste: Infuse the custard and cake batter with aromatic warmth.
Whipping cream (500 ml total): Used both in the custard and as a fluffy topping, creating that dreamy, creamy layer.
Whole milk (150 ml): Balances richness in the custard.
Cornstarch (2 tablespoons plus some for rolling): Thickens the custard and prevents sticking when handling marzipan.
Raspberry jam (200g): Adds a tart contrast that lifts the sweetness beautifully.
Pink marzipan (750g): The signature, silky smooth outer layer that makes this cake truly princess-worthy.
Confectioners’ sugar: For a delicate dusting that finishes the cake with a touch of elegance.

How to Make Pink Swedish Princess Cake (Prinsesstårta) Recipe

Step 1: Prepare the Sponge Cake

Kick things off by preheating your oven to 350°F (180°C) and lining a 9-inch springform pan with baking paper. Beat your eggs, sugar, and vanilla extract until the mixture becomes pale and fluffy—this lightness is key for the cake's texture. Gently fold in the sifted all-purpose flour and potato flour, being careful not to deflate the batter. Pour it into your pan and bake for 35 to 40 minutes until a toothpick comes out clean. Once baked, cool the cake completely so it’s ready to be sliced.

Step 2: Make the Vanilla Custard

While the cake cools, make the custard for the filling. Warm the milk, cream, and scraped vanilla bean over gentle heat to infuse the flavors. Whisk egg yolks with sugar and cornstarch, then slowly combine with the hot milk mixture, whisking vigorously to avoid lumps. Heat the mixture on low until it thickens to creamy perfection. Cover it with plastic wrap pressed directly on the surface to prevent a skin, then chill until completely cold.

Step 3: Assemble the Cake Layers

Slice your cooled cake horizontally into three equal parts. Lay the bottom layer on your cake stand, spread with a generous layer of raspberry jam—it adds a wonderful tang against the sweet components. Add the middle cake layer, then slather on the chilled vanilla custard. Cap it with the top layer of sponge and get ready for the next creamy step.

Step 4: Whip the Cream and Chill

Whip 2 cups of cold whipping cream to stiff peaks, then spread a thick, luscious layer on top of the cake. Cover the sides with a thinner coat for smoothness. Refrigerate the cake for at least four hours, preferably overnight, allowing the flavors to meld and the cream to set beautifully.

Step 5: Cover with Pink Marzipan

A few hours before serving, roll out the soft pink marzipan on a cornstarch-dusted surface to about 3 to 4 mm thick. Carefully cover the chilled cake with the marzipan, smoothing the surface gently and trimming any excess. The marzipan's sweetness and aroma make the cake both visually striking and delectably fragrant. Finish with a dusting of confectioners’ sugar—now it’s ready to wow!

How to Serve Pink Swedish Princess Cake (Prinsesstårta) Recipe

This image shows a round cake with three visible layers on a clear glass cake stand. The outer layer is smooth and pink with a light dusting of powdered sugar on top and a small shiny gold crown decoration in the center. Inside, the top layer is white and fluffy, the middle layer is light yellow and soft, and the bottom layer is a red jam spread on a thin light brown base. The scene is set on a white marbled surface with a white background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

This cake looks stunning on its own, but you can elevate your serving by adding fresh raspberries or edible flowers on top for that extra pop of color. A light sprinkle of additional confectioners’ sugar can also enhance its princess-like appeal just before serving.

Side Dishes

Pair this cake with a pot of rich coffee or fragrant tea to balance the creaminess and sweetness. Fresh fruit salad or citrus sorbet on the side adds refreshing brightness, making your dessert spread feel both indulgent and well-rounded.

Creative Ways to Present

For a fancy celebration, serve your Pink Swedish Princess Cake (Prinsesstårta) Recipe plated with a drizzle of raspberry coulis and a sprig of mint. You might also slice individual portions and present them in clear glassware layered with extra whipped cream and jam for an elegant twist on a family classic.

Make Ahead and Storage

Storing Leftovers

Store your leftover Pink Swedish Princess Cake (Prinsesstårta) Recipe covered in the refrigerator, ideally in an airtight container to maintain moisture and prevent the marzipan from drying out. It will stay fresh and delicious for 2 to 3 days.

Freezing

Freezing this cake is a bit tricky due to the whipped cream and marzipan, but it can be done if needed. Wrap the cake tightly in plastic wrap and then foil to protect it. Thaw overnight in the refrigerator before serving to preserve its texture and flavor.

Reheating

This cake is best enjoyed chilled, so reheating is not recommended. Let it come to room temperature for 20 to 30 minutes before serving if it feels too cold from the fridge. That way, the flavors and cream soften nicely without compromising the delicate marzipan covering.

FAQs

What is Prinsesstårta?

Prinsesstårta, or Princess Cake, is a traditional Swedish dessert known for its layered sponge cake, vanilla custard, raspberry jam, whipped cream, and an outer layer of marzipan, usually green or pink. It’s a celebratory cake beloved throughout Sweden.

Can I use store-bought marzipan for this recipe?

Absolutely! Store-bought marzipan works perfectly for the Pink Swedish Princess Cake (Prinsesstårta) Recipe. Just be sure it is fresh and pliable so you can roll it out smoothly over the cake.

Is it possible to make this cake gluten-free?

You can substitute the all-purpose flour and potato flour with a gluten-free flour blend, but be mindful that texture may slightly change. Experiment with your favorite gluten-free options for cake baking to find the best results.

Can I prepare the cake layers in advance?

Yes, baking the cake layers ahead of time is very convenient. Just make sure to wrap them well and keep them refrigerated. This allows you to assemble the cake the day you plan to serve it for the freshest flavor.

Why is whipped cream important in this cake?

Whipped cream adds luxurious lightness and moisture, balancing the denser custard and cake layers. It also helps the marzipan adhere smoothly, giving the cake its signature soft, rounded shape.

Final Thoughts

Making this Pink Swedish Princess Cake (Prinsesstårta) Recipe is truly a delightful journey into the heart of Swedish pâtisserie. The layers of flavor and textures combined with the visual charm make it a joy to create and even more wonderful to enjoy with family and friends. Don’t hesitate to give this cake a try – it’s sure to bring a little regal magic to your kitchen and dining table!