If there’s one dessert that instantly transports me back to my childhood kitchen in Italy, it’s the princess peach cake. Light, elegant, and irresistibly creamy, this Swedish-inspired beauty is the kind of cake that makes you pause mid-bite and go, “Oh wow.” Whether you’re hosting a baby shower, celebrating your little girl’s birthday, or just need a little indulgence after a long work week, this cake is your delicious escape.
It’s inspired by the traditional Swedish princess cake, but with a fruity twist and all the love and attention I give to every dish I make. And trust me this one’s a showstopper that’s surprisingly doable, even if your toddler’s hanging off your leg while you’re baking.
Why You’ll Love This Princess Peach Cake
This isn’t just a pretty cake (though she is gorgeous, with her pastel marzipan and delicate rose on top). The princess peach cake is the kind of dessert that brings together the best of everything: airy sponge cake, smooth vanilla custard, raspberry jam, fluffy stabilized whipped cream, and that signature green marzipan dome.
And yes, I know what you’re thinking: “This sounds fancy… do I need a pastry degree to pull this off?” The answer is no, my friend. You just need a bit of patience, a love for layering delicious things, and maybe a kitchen dance break or two.
Note: The full list with exact measurements will be found in the recipe card at the end of the article.
Here’s What You’ll Need
For the sponge cake:
- 4 large eggs
- 1 cup sugar
- 1/2 cup flour
- 1/2 cup cornstarch or potato flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
For the vanilla custard filling:
- 1 cup whole milk
- 4 egg yolks
- 2 tablespoons cornstarch
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the stabilized whipped cream:
- 1 envelope (0.25 oz) unflavored powdered gelatin
- 2 tablespoons cold water
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Assembly:
- 1/3 cup raspberry jam
- Powdered sugar (for dusting)
- 1 lb. marzipan
- Leaf green food color
- Ready-made rose icing decorations (I love the ones from Wilton)
- Baker’s rose food color
- Clear extract (any flavor works great!)
Let’s Make This Cake Together
Step 1: Bake the sponge cake
Preheat your oven to 350°F and line a 9-inch springform pan with parchment. In a large bowl, beat the eggs and sugar for a solid 5 minutes yes, you’ll want those arms strong until the mixture is pale, thick, and triples in volume.
Sift together your flours, baking powder, and salt. Gently fold into the egg mixture don’t deflate that beautiful batter! Pour it into your pan and bake for about 27–30 minutes. Once done, let it cool completely on a wire rack.
Pro tip from my nonna: Wrap the cooled cake in plastic wrap and refrigerate overnight. It softens just enough to make slicing a breeze the next day.
Step 2: Whip up that luscious custard
Whisk together the milk, egg yolks, cornstarch, and sugar in a saucepan. Cook on medium heat, stirring constantly until it thickens. The second it thickens, pull it off the heat and stir in vanilla. Let it cool with plastic wrap pressed against the surface, then chill in the fridge until set.
Step 3: Make the whipped cream magic
Sprinkle the gelatin over cold water and let it bloom (fancy term, easy process). Whip the cream to soft peaks, add powdered sugar and vanilla, then gently melt your gelatin and stream it into the cream while whipping to stiff peaks. Save ½ cup for frosting the dome later.
Step 4: Assemble your masterpiece
Carefully slice your sponge cake into three layers. Start with the bottom, spread raspberry jam, then half of your custard. Add the second layer and top it with the rest of the custard.
Now for the drama: pile the whipped cream high on top, shaping it into a soft dome. Gently place the final cake layer over the cream and press down just enough to get those classic smooth edges. Frost the whole dome with your reserved whipped cream.
Step 5: Marzipan makeover
Knead green food coloring into your marzipan until you get that signature princess cake hue. Roll it into a circle and gently drape it over your cake. Trim the edges and tuck the bottom under for a clean finish.
Add your rose (hand-painted if you’re feeling artsy), some marzipan leaves or stars, and a generous dusting of powdered sugar. Voilà!
Chef Maria’s Tips for a Flawless Princess Cake
- Chill the sponge overnight it makes cutting so much easier.
- Don’t panic if your custard looks thick; it firms up beautifully in the fridge.
- Marzipan sticking to your rolling pin? A little powdered sugar is your best friend.
- For extra peachy vibes, you can even mix a little peach preserves with the raspberry jam.
This Cake’s Backstory (Because Every Princess Has One)
The first time I made this was for my daughter’s fifth birthday. She was obsessed with princesses, and I wanted to make her feel like royalty for the day. I even let her choose the rose color on top. We sliced into the cake after dinner, and the room went silent… followed by “Mamma, this is the best cake ever.” That’s all I needed.
If you’re looking for other whimsical cakes or desserts that impress but don’t stress, check out my German Chocolate Cake or this Bluey Cake Topper Magic. They’re just as dreamy and easier than you’d think.
FAQs About This Princess Peach Cake
Why is it called a princess cake?
The name princess cake (or prinsesstårta in Swedish) comes from a 1948 cookbook written by Jenny Åkerström, a home economics teacher who taught the daughters of Prince Carl of Sweden. The cake was originally called “green cake,” but it was said to be a favorite of the princesses, so the name stuck. Basically, it was the Meghan Markle of desserts before Meghan Markle.
What is a princess cake flavor?
The flavor is light and elegant think soft vanilla sponge, creamy custard, fresh whipped cream, and a hint of fruit (usually raspberry jam). Then it’s all wrapped up in sweet almond-flavored marzipan. It’s not overly sugary, just perfectly balanced with a gentle nutty finish and fruity brightness. It’s basically what you imagine a fairytale tastes like.
What’s in a princess cake?
At its heart, a classic princess cake includes:
- Fluffy sponge cake (like a genoise)
- Vanilla custard
- Whipped cream (often stabilized)
- Raspberry or sometimes strawberry jam
- A dome of marzipan, traditionally tinted green
- Decorative elements like a sugar rose or marzipan flowers
Our princess peach cake version adds a fruity twist while staying true to the creamy, dreamy layers that make it so iconic.
Where is princess cake from?
This beauty hails from Sweden. It’s a beloved Scandinavian dessert, especially popular during birthdays, graduations, and big family gatherings. Honestly, it’s the kind of cake that makes you want to light candles and sing, even if it’s nobody’s birthday.
This princess peach cake may look fit for royalty, but it’s made with love, simple ingredients, and a whole lot of joy just like every recipe in my kitchen. Whether you’re baking for someone special or treating yourself (which you absolutely deserve), this cake will make any moment feel magical.
Print
Princess Peach Cake: A Dreamy Swedish Dessert Fit for Royalty (or Just a Busy Tuesday)
- Total Time: 1 hour 30 minutes
- Yield: 1 (9-inch) cake, serves 10–12 1x
- Diet: Vegetarian
Description
This stunning Princess Peach Cake is a fruity twist on the classic Swedish princess cake, featuring layers of soft sponge, custard, whipped cream, raspberry jam, and a beautiful marzipan dome. It’s surprisingly simple to make and guaranteed to impress for any occasion—from birthdays to baby showers.
Ingredients
For the sponge cake:
- 4 large eggs
- 1 cup sugar
- 1/2 cup flour
- 1/2 cup cornstarch or potato flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
For the vanilla custard filling:
- 1 cup whole milk
- 4 egg yolks
- 2 tablespoons cornstarch
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the stabilized whipped cream:
- 1 envelope (0.25 oz) unflavored powdered gelatin
- 2 tablespoons cold water
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Assembly:
- 1/3 cup raspberry jam
- Powdered sugar (for dusting)
- 1 lb. marzipan
- Leaf green food color
- Ready-made rose icing decorations (I love the ones from Wilton)
- Baker’s rose food color
- Clear extract (any flavor works great!)
Instructions
Step 1: Bake the sponge cake
Preheat your oven to 350°F and line a 9-inch springform pan with parchment. In a large bowl, beat the eggs and sugar for a solid 5 minutes yes, you’ll want those arms strong until the mixture is pale, thick, and triples in volume.
Sift together your flours, baking powder, and salt. Gently fold into the egg mixture don’t deflate that beautiful batter! Pour it into your pan and bake for about 27–30 minutes. Once done, let it cool completely on a wire rack.
Pro tip from my nonna: Wrap the cooled cake in plastic wrap and refrigerate overnight. It softens just enough to make slicing a breeze the next day.
Step 2: Whip up that luscious custard
Whisk together the milk, egg yolks, cornstarch, and sugar in a saucepan. Cook on medium heat, stirring constantly until it thickens. The second it thickens, pull it off the heat and stir in vanilla. Let it cool with plastic wrap pressed against the surface, then chill in the fridge until set.
Step 3: Make the whipped cream magic
Sprinkle the gelatin over cold water and let it bloom (fancy term, easy process). Whip the cream to soft peaks, add powdered sugar and vanilla, then gently melt your gelatin and stream it into the cream while whipping to stiff peaks. Save ½ cup for frosting the dome later.
Step 4: Assemble your masterpiece
Carefully slice your sponge cake into three layers. Start with the bottom, spread raspberry jam, then half of your custard. Add the second layer and top it with the rest of the custard.
Now for the drama: pile the whipped cream high on top, shaping it into a soft dome. Gently place the final cake layer over the cream and press down just enough to get those classic smooth edges. Frost the whole dome with your reserved whipped cream.
Step 5: Marzipan makeover
Knead green food coloring into your marzipan until you get that signature princess cake hue. Roll it into a circle and gently drape it over your cake. Trim the edges and tuck the bottom under for a clean finish.
Notes
Make Ahead: Wrap sponge cake in plastic and refrigerate overnight for easier slicing.
Substitution Tip: Potato flour or cornstarch works for a lighter sponge texture.
Decorating: Paint your rose with food color + clear extract for a more elegant finish.
Shortcuts: Store-bought custard or stabilized whipped cream can save time on busy days.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swedish, European
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 390
- Sugar: 25g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: princess peach cake, Swedish princess cake, marzipan cake, raspberry custard cake, birthday cake