Princess Cake

I still remember the first time I saw a Prinsesstårta sitting in the window of a dusty Scandinavian bakery. It looked like a jewel box—smooth, pale green, and crowned with a single, delicate pink rose. It felt almost too precious to slice into, but one bite of that airy sponge and tart raspberry jam told me otherwise. This isn’t just a cake; it is a memory in the making, perfect for marking life’s sweetest milestones with a touch of old-world elegance.

this Recipe

Underneath that iconic marzipan dome lies a masterpiece of textures: tender olive oil chiffon cake, simple raspberry jam, and a cloud-like diplomat cream. It is a project that requires a bit of patience and a gentle hand, but the result is a dessert that feels truly royal. Let’s clear off the counter, find our favorite mixing bowls, and bake something timeless.

A Royal Treat for Your Table

There is a reason this Swedish classic has graced tables for generations. Unlike heavy, buttercream-laden desserts, the Princess Cake is surprisingly light. The olive oil chiffon provides a moist, tender crumb that balances the richness of the pastry cream and the sweetness of the marzipan.

It is the kind of recipe that rewards you for slowing down. The contrast between the sharp raspberry jam and the smooth vanilla cream is pure magic. Plus, unveiling that smooth green dome at a gathering never fails to bring a hush to the room before the compliments start pouring in.

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Gathering Your Pantry Staples

To build this beauty, we rely on humble ingredients that come together to create something spectacular.

• For the Chiffon Cake: We use olive oil instead of butter for a superior moist crumb that stays soft even when chilled. You will also need plenty of eggs (separated) to get that characteristic lift.
• The Fruit Layer: A simple raspberry jam acts as the tart counterpoint to the cream. You can make your own or use a high-quality jarred variety.
• The Cream Filling: This is a two-step process involving whole milk, vanilla bean paste (or a scraped bean for those lovely specks), egg yolks, and cornstarch to make a thick pastry cream. Later, we fold in whipped heavy cream to turn it into a Diplomat cream.
• The Crown: Marzipan is non-negotiable here. It provides the smooth finish and distinct almond flavor. You will also need gelatin to stabilize the cream so it holds that famous dome shape.

The Baking Process

Step 1: Prepare the Pastry Cream Base

Start by blooming your gelatin. Place the cool water in a small bowl and sprinkle the gelatin over it, letting it sit until hydrated. Meanwhile, whisk your sugar and cornstarch in a bowl. Heat the milk, vanilla bean, and salt in a saucepan until steaming. Carefully whisk a splash of hot milk into the sugar mixture to temper it, then pour everything back into the pot. Cook over medium heat, whisking constantly, until it thickens into a glossy custard. Off the heat, stir in the bloomed gelatin and butter. Cover with plastic wrap touching the surface and chill completely.

Step 2: Bake the Olive Oil Chiffon

While your custard chills, bake the olive oil chiffon layers according to your standard method. The goal is a sponge that springs back when touched. Let the cakes cool completely on a wire rack before you even think about assembling. Warm cake will melt your cream and ruin the structure.

Step 3: Create the Diplomat Cream

Once the pastry cream is cold and set, whisk it to loosen it up. In a separate cold bowl, whip the heavy cream until it holds stiff peaks. Gently fold the whipped cream into the pastry cream. This creates the Diplomat cream—rich yet airy, and sturdy enough to build our dome.

Step 4: The Assembly

Slice your cooled cake into three even layers. Place the first layer on your serving board. Spread a thin layer of raspberry jam over the sponge, leaving a small border at the edge. Top with a layer of Diplomat cream. Repeat with the second layer of cake and jam.

Step 5: Shaping the Dome

Place the final cake layer on top. Now, pile the remaining Diplomat cream onto the center of the cake, using an offset spatula to shape it into a smooth mound. It should look like a little hill. Carefully coat the entire cake (sides and dome) with the whipped mascarpone mixture or a thin layer of cream to act as a “crumb coat.”

Step 6: The Marzipan Robe

Dust your surface with powdered sugar and roll your green-tinted marzipan into a large, thin circle. Lift it carefully (using your rolling pin helps) and drape it over the cream dome. Gently smooth it down the sides with your hands, cupping the cake to avoid pleats. Trim the excess at the bottom and top with a dusted pink marzipan rose.

Secrets from the Recipe Box

Mind the Temperature

When making the pastry cream, be sure to let the milk mixture steam but not boil over violently. Tempering the eggs (adding hot liquid slowly) prevents them from scrambling. If you do get a few lumps, don’t worry—just strain it through a fine-mesh sieve like Grandma used to do.

Stabilizing the Dome

This cake relies on structure. We lean on classic ratios here, similar to the precision found in a King Arthur Baking recipe, to ensure the cream holds up. Make sure your gelatin is fully dissolved in the hot custard; otherwise, your dome might slump.

Marzipan Mastery

Rolling marzipan can be tricky. If it gets sticky, use a little more powdered sugar, but not too much or it will dry out. If you are nervous about covering the cake, practice on a small bowl first. For more challenging bakes, take a look at our guide to celebration cakes for extra confidence.

Make It Your Own

The “Prince” Variation

Traditionally, a “Prince Cake” uses yellow marzipan and simply pastry cream without the jam. It is a milder flavor profile that really lets the vanilla shine.

Fruit Swaps

While raspberry is traditional, a tart strawberry or even a currant jam works beautifully. Just ensure the jam is smooth so it doesn’t disrupt the layers. If you prefer a cake that highlights fruit in the sponge itself, you might enjoy our raspberry white chocolate cake instead.

Whipped Cream Only

If marzipan isn’t to your taste, you can cover the dome in stabilized whipped cream and cover it with fresh berries, though it won’t have that classic smooth finish.

At the Table

This cake is best served chilled. Because of the whipped cream and custard, it needs to stay in the refrigerator until you are ready to present it. Use a sharp knife dipped in hot water to get clean slices through the marzipan and cream layers.

It pairs beautifully with a dark roast coffee to cut through the richness of the cream. I love serving this on a vintage cake stand to really highlight its height and color. It is a showstopper, so give it center stage.

A Final Slice

Baking a Princess Cake is a labor of love, but the moment you place that green dome on the table, every minute of stirring and rolling feels worth it. It is a dessert that connects us to the past, reminding us that some things—like patience and quality ingredients—never go out of style. Whether it is for a birthday or just a Sunday treat, I hope this recipe becomes a cherished part of your classic recipes collection.

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