Go Back

Swedish Princess Cake

Prep Time1 hr
Cook Time20 mins
Course: Cake
Cuisine: Swedish



  • 50g butter
  • 4 eggs
  • 150g sugar
  • 75g cornflour/starch
  • 70g spelt flour (see notes)
  • 1 teaspoon baking powder

Vanilla Cream

  • 100ml milk
  • 100ml cream
  • 2 eggs
  • 2 tablespoons sugar
  • 1 tablespoon cornflour/starch
  • 2 teaspoons vanilla extract (or sugar)


  • 750-1000ml whipping cream
  • Jam (enough to cover to layers of cake)
  • Marzipan cover (to make your own see notes)
  • Decoration (see notes)
  • Icing sugar (sprinkling)


  • It is recommended that you make the cake and vanilla cream the day before you need the cake.


  • Pre-heat the oven to 180°C. Grease two 8" pans and line the bottoms.
  • Melt the butter and set to one side.
  • In a mixer (or whisking by hand) add the eggs and sugar. Whisk until the mixture is pale in colour and thickened (this should take about five minutes).
  • Sift the flour, cornflour and baking powder and add to the wet ingredients along with the melted butter. On the lowest setting, whisk the ingredients together just until everything is combined (do not overwork). Alternatively, fold in the dry ingredients, if you prefer.
  • Divide between the two pans and bake for 20 minutes. An inserted skewer will come out clean and the tops will be spongy when ready. Set to one side until cool, then remove from the pans. When cold, cover them and leave them until the next day.

Vanilla Cream

  • Add all of the ingredients to a pan and heat on a moderate heat, whisking all the time, until the mixture is the consistency of a fairly thick paste. Allow to cool before storing in the fridge until use the next day.


  • Whisk the cream until thick.
  • Cut both cakes into two so you are left with four layers. Place one layer bottom down on a plate or cake dish. Take the pastry cream and cover the sponge, being careful to not go right up to the edges and not to use too much (it will squeeze out of the sides when you add the further layers).
  • Place the second layer on top and spread over just enough jam to cover the whole cake (again, don't go right up to the edges or use too much). Top with some whipped cream, smoothing it over to make it even. Push the cream over the edge of the cake and using a little more, cover the sides of both layers.
  • Take a third layer and place on top. Cover with a thin layer of vanilla cream, followed by a thin layer of jam.
  • Top with the last layer. Cover the top and sides with cream, smoothing as you go (you need the sides to be as level as possible, but perfection is not necessary). Then, pile more cream on top (in the middle) to create a dome shape. Place in the fridge for a couple of hours to firm up.
  • When ready, cover the cake with the marzipan lid. Attach your decoration and sprinkle with icing sugar. Slice and enjoy your celebrations


  1. You can replace the spelt flour with regular plain flour - just use 75g instead of the mentioned 70g.
  2. I used shop-bought jam. If you'd like to make your own, follow Mary Berry's recipe.
  3. My flower and leaves decorations were also shop bought. If you want to make your own, check out Mary's link above.