Princess Cake Recipe

This Princess Cake Recipe is an elegant and classic recipe, which is made with smooth green marzipan and tart raspberry jam. It’s a show-stopping dessert, ready in about 4 hours.

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Princess Cake Recipe Ingredients

For the Sponge Cake:

• 8 eggs, separated
• 1 cup sugar
• 1/2 teaspoon salt
• 2 1/2 cups flour, sifted
• 1/2 teaspoon baking powder
• 3 ounces melted butter

For the Cream Filling (Pastry Cream):

• 2 cups milk
• 1 split vanilla bean
• 2 eggs
• 5 tablespoons cornstarch
• 1/2 cup sugar
• Pinch salt

For the Whipped Cream:

• 5 cups heavy cream
• 10 tablespoons sugar

For the Simple Syrup:

• 1 cup water
• 1 cup sugar

For the Marzipan Dome:

• 1 1/2 pounds marzipan
• Green food coloring
• Confectioners’ sugar for rolling

For Assembly:

• 8 ounces raspberry jam

How To Make Princess Cake Recipe

1. Make the sponge cake: Preheat oven to 350°F. Grease two 10-inch cake pans. Whip the egg yolks until pale. In a separate bowl, whip the egg whites and sugar until stiff peaks form. Carefully fold the whites into the yolks. Then, gently fold in the sifted flour, baking powder, and melted butter, being careful not to deflate the batter. Divide the batter evenly between the pans and bake for 30 minutes. Let them cool completely.
2. Make the pastry cream: Bring the milk and vanilla bean to a simmer in a saucepan. In a bowl, whisk the eggs, cornstarch, sugar, and salt. Temper the eggs by slowly whisking in some of the hot milk, then pour the mixture back into the saucepan. Whisk constantly over moderate heat until thickened and simmering. Cook for 2 more minutes to remove the starchy taste, then transfer to a bowl to cool completely.
3. Make the whipped cream: Whisk the heavy cream with the sugar until it holds firm peaks. Fold about one-fifth of this whipped cream into the cooled pastry cream to lighten the texture. Refrigerate both the lightened pastry cream and the remaining whipped cream.
4. Make the simple syrup: In a small pot, boil the water and sugar until the sugar completely dissolves. Remove from heat and let it cool completely.
5. Assemble the cake base: Slice the two cooled cakes horizontally to create four 1/2-inch layers (you will only need three for this cake). Place a 10-inch springform ring on a cake board. Place the first cake layer inside, brush it generously with simple syrup, and spread with a layer of raspberry jam. Top with a second cake layer, brush with syrup, and spread with the lightened pastry cream. Top with the third cake layer and brush with syrup. Press lightly and refrigerate for 1 hour to set.
6. Create the dome: Remove the springform ring. Frost the sides of the cake with a thin layer of the reserved whipped cream. Mound the remaining whipped cream on top of the cake, shaping it with a spatula to create a smooth dome that is highest in the center.
7. Cover with marzipan: On a surface dusted with confectioners’ sugar, knead green food coloring into the marzipan until it reaches a uniform light green color. Roll it out into a large, thin circle (about 14-16 inches), big enough to cover the entire cake. Gently drape the marzipan over the cake, using your hands to smooth it over the dome and down the sides without creating pleats. Trim any excess marzipan at the bottom.
8. Decorate and serve: Decorate the cake with leftover marzipan shaped into a pink rose or leaves, and finish with a light dusting of confectioners’ sugar.

Recipe Tips

• Folding is key: The sponge cake relies on the air beaten into the eggs for its rise. When adding the flour and butter, fold extremely gently to keep the cake light and airy.
• Marzipan handling: If the marzipan is sticky, use plenty of powdered sugar on your work surface. Avoid cornstarch, as it can dry out the marzipan and cause it to crack when you drape it over the dome.
• Chill for stability: Refrigerating the cake inside the ring before adding the dome is crucial. It helps the jam and pastry cream set so the layers don’t slide around when you mound the heavy whipped cream on top.
• The Marzipan Drape: When covering the cake, lift the edges of the marzipan circle with one hand while smoothing it down the sides with the other. This prevents pleats and folds near the bottom.

What To Serve With Princess Cake

This rich, creamy cake is traditionally served with hot beverages to balance the sweetness.

• Strong dark roast coffee
• Swedish egg coffee
• Earl Grey tea
• A glass of chilled champagne

How To Store Princess Cake Recipe

• Refrigerate: This cake contains a large amount of dairy (whipped cream and custard) and must be kept refrigerated. Store it in a cake box or covered loosely with plastic wrap for up to 2-3 days.
• Freeze: Freezing is not recommended for a fully assembled Princess Cake. The whipped cream dome may deflate, and the marzipan can become sticky and “weep” when thawed.

Princess Cake Recipe Nutrition Facts

• Calories: 650
• Total Fat: 38g
• Saturated Fat: 20g
• Cholesterol: 185mg
• Sodium: 220mg
• Total Carbohydrates: 70g
• Dietary Fiber: 3g
• Sugar: 55g
• Protein: 10g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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