These Swedish mini princess cakes are so cute! They are something you typically find in Swedish bakeries.
I love to cover these mini cakes in a beautiful pastel marzipan and dust them with confectioners’ sugar.
The sponge cake is a common Norwegian sponge cake. I do not use any baking powder for these cakes, but the cake still comes out fluffy, by whipping a lot of air into this cake while whisking the eggs.

The filling is a Scandinavian tradition: homemade raspberry jam, whipped cream and pastry cream, and covered in delicious homemade marzipan.
It is so delicious you just have to try these mini cakes.

Swedish Mini Princess Cakes



  • Bake the Norwegian sponge cake in a halv a sheet pan for about 20-25 minutes, you can find the recipe here.
  • Cool the cake completely down, if you wish;  trim the crust , you can see the video here how to do that 
  • Prepare the diplomat cream and set aside, you can find the recipe here.
  • Brush the first cake layer with delicious homemade raspberry jam.
  • Add some fresh raspberries, bananas  chocolate, and diplomat cream
  • Place the second layer on the top, press it down slightly.
  • With the cream make a dome on top about 1-2 inches high, the best way to do that is to add a little more cream on the top center of the cake.
  • With an offset spatula smooth out the cream on the sides and try to create a dome shape on the top. Crumb coat the rest of the cake,
  • Place the cakes in the refrigerator as you prepare the marzipan.
  • Knead the marzipan with a tiny amount of pastel food coloring, if desired, the recipe for homemade white marzipan you can find here.
  • Sprinkle confectioners’ sugar on your work surface to prevent the
  • marzipan from sticking to it.
  • Roll the marzipan out very thinly, about 2-3 mm thick.
  • Cut out rounds that are large enough to cover the entire cake.
  • My rounds were approximately 14 cm (5.5 inches) in diameter.
  • I use a plate to make rounds (see my video above)
  • Drape the marzipan over the cakes and smooth out any wrinkles with your beautiful hands.
  • Cut off excess marzipan around the edges with the same round cutter, or use a knife.
  • Refrigerate or enjoy right away!
  • I love using rollers that have a beautiful design on them, and love using silicon molds to give each cake a different look.






  1. Arne Austenå Reply

    Hei! Kan jeg bytte ut marsipan med sukkerpasta? Hvor lenge holder de jeg med sukkerpasta i kjøleskap?

    • Klart du kan, siden jeg aldri har brukt sukkerpasta da jeg ikke liker det, så vet jeg ikke om det kan stå i kjøleskapet! God helg, love M

  2. Is yur book sold on Amazon? Also, what about the supplies used for this princess cake. ..can i order from yu also?

  3. Hi!

    Please change the name on these cakes, because I know that none of those are a Swedish princess cake. I grew up with the real one in Sweden to every birthday, and I know the difference.

    The Swedish princes cake got it’s name because of Swedish history, and is not something you can change the ingredients in and still call it that.

    The Swedish princess cake has first of all almost always green marzipan with a pink rose on top. Otherwise it usually goes under a different name, especially if you change something inside the cake as well. Variants with other colours of marzipan are occasionally called prinstårta (prince cake) for blue marzipan and operatårta (opera cake) for red or pink marzipan.

    Secondly, there isn’t any chocolate inside of the cake. However it is sometimes used as melted to decorate it on top of the marzipan. There also is never any berries inside, because if there is, then again is usually goes under a different name.

    The real Swedish princess cake is with 3 layers of sponge cake, whipped cream, usually strawberries or raspberry jam, vanilla custard, green marzipan and sometimes some icing sugar to decorate. That’s it. And that’s also what makes it so special, and simply good.

    I think it’s fine to show other versions of the princess cake, but then it should be clear that it is not the original one, but only your own version of it, that btw, are still not allowed to be called a SWEDISH princess cake.

  4. Hi,
    How long would these cakes keep in the fridge? A couple of days or do they need to be eaten the same day that they are made?
    Thanks, Dana

    • Hi, Daniel, these molds are from Sweetly does it, a UK brand, the roller is from little Venice cake company. If you live in Norway it is available at or traktøren stores! best of luck

  5. Seu trabalho é lindo e saboroso.
    Qual cidade vc está?
    Vc tem loja na cidade?
    É difícil ter uma loja onde vc mora?

  6. Gabie weeks Reply

    do you have to put the cakes in the fridge when preparing the marzipan?

  7. Pingback: Schwedentorte |

  8. Brooklyn Gray Reply

    Hi, I’m looking forward to creating your recipe and I was just wondering what size your cake molds were?

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