Growing up in Virginia, we took our Sunday sweets seriously, but some occasions called for something truly regal. This Princess Cake is the kind of showstopper my grandmother would have reserved for the biggest family milestones, a labor of love that rewards patience with every forkful. It is not just a dessert; it is a centerpiece that brings folks together in awe of its beautiful green dome and delicate layers.
We are talking about airy olive oil chiffon, tart raspberry jam, and rich diplomat cream, all hugged by a distinct marzipan layer. It is a technical bake, yes, but one that delivers the perfect balance of moisture and flavor we strive for here at Cake Peak. The result is a tender crumb and a creamy finish that simply melts on the tongue.
A Royal Treat for Special Days
There is a reason this classic Swedish dessert has captured hearts worldwide. It balances textures beautifully—the lightness of the sponge, the richness of the pastry cream, and the slight chew of the marzipan cover create a perfect bite every time.
Unlike many heavy American butter cakes, this relies on whipped cream and sponge for its height, making it surprisingly light. It is the definition of a celebration cake, offering a sophisticated flavor profile that isn’t overly sweet but is deeply satisfying. The dome shape is iconic, promising a professional-looking result that you can absolutely master in your own kitchen.
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Princess Cake
- Total Time: 3 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
This elegant Princess Cake features layers of airy olive oil chiffon, tart raspberry jam, and a rich diplomat cream dome. Perfectly enrobed in a signature green marzipan, it serves as a sophisticated and visually stunning centerpiece for your most cherished celebrations.
Ingredients
- 1 batch olive oil chiffon cake
- 1 batch simple raspberry jam
- 4 egg yolks
- 1/4 cup cornstarch
- 2 cups whole milk
- 1 tablespoon unflavored gelatin powder
- 1 vanilla bean or 2 teaspoons vanilla bean paste
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 4 tablespoons unsalted butter, room temperature
- 2 cups heavy cream
- 1/2 cup mascarpone cheese
- 1/4 cup milk for soak
- 1 tablespoon granulated sugar for soak
- 1/2 teaspoon vanilla extract for soak
- 1 batch marzipan, tinted green
- Powdered sugar for dusting
Instructions
- In a small bowl, sprinkle the unflavored gelatin over 2 tablespoons of cool water and let it sit for 5-10 minutes to bloom.
- In a medium bowl, whisk together the cornstarch and granulated sugar until well combined.
- In a medium pot over medium heat, combine whole milk, salt, and the vanilla bean seeds/pod; heat until just steaming.
- Ladle a splash of the warm milk into the cornstarch mixture to create a smooth slurry, then pour the slurry back into the pot.
- Whisk constantly until the mixture thickens and bubbles; remove from heat and stir in the bloomed gelatin, butter, and vanilla paste until smooth.
- Cover the pastry cream with plastic wrap touching the surface, chill completely, then fold in heavy cream and mascarpone whipped to stiff peaks to create diplomat cream.
- Slice the chiffon cake into three layers, brush each with the sweet milk soak, and assemble with layers of jam and diplomat cream, mounding the final cream layer into a dome.
- Roll out the marzipan thinly on a surface dusted with powdered sugar, drape it over the cake, smooth the sides, and trim the excess at the bottom.
Notes
For the best structural integrity, ensure your pastry cream is completely chilled and set before folding in the whipped cream. If your kitchen is warm, chill the assembled cake for 30 minutes after adding the cream dome but before applying the marzipan to prevent the layers from shifting during the final covering.
- Prep Time: 45 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Assembly
- Cuisine: Swedish
The Building Blocks of Excellence
For this recipe, quality ingredients are the secret to that perfect crumb and creamy texture. Here is what you need to gather.
- Olive Oil Chiffon Cake: You will need one batch of this tender sponge. The olive oil ensures the cake stays moist for days.
- Simple Raspberry Jam: A batch of tart jam cuts through the richness of the cream.
- Pastry Cream Components: We use egg yolks, cornstarch, and whole milk to build a thick, custard base. Unflavored gelatin is key here—it stabilizes the cream so the dome holds its shape.
- Vanilla: I use vanilla bean paste or a scraped vanilla bean for those lovely speckles and deep, floral flavor.
- Sweet Milk Soak: A simple mix of milk, sugar, and a splash of vanilla keeps the sponge layers incredibly tender.
- Heavy Cream & Mascarpone: These are whipped together to create the diplomat cream and the outer coating, providing stability and richness.
- Homemade Marzipan: You will need a batch of marzipan, traditionally tinted green, to enrobe the cake.
How to Build the Dome
Step 1: Bloom the Gelatin
Start by placing the cool water in a small bowl. Sprinkle the unflavored gelatin powder over the top and let it sit. This process, known as “blooming,” hydrates the gelatin so it dissolves evenly later. Stir it gently with your fingertip or a small whisk if needed.
Step 2: Mix the Dry Base
In a medium bowl, whisk together the cornstarch and granulated sugar. Place this bowl right next to your stove so it is ready when the milk is hot.
Step 3: Infuse the Milk
In a medium pot, combine the whole milk, salt, and the vanilla bean pod with its scraped seeds. If you are using vanilla bean paste instead, hold off on adding it for now. Cook this mixture over medium heat until it is just steaming. As it heats up, ladle a splash of the warm milk into your cornstarch and sugar mixture to create a smooth slurry.
Step 4: Thicken the Pastry Cream
Pour the cornstarch slurry back into the pot with the remaining milk. Whisk constantly over the heat until the mixture thickens significantly and bubbles sluggishly. Remove from heat and stir in the bloomed gelatin until fully dissolved. Whisk in the butter and vanilla paste (if using) until smooth and glossy. Cover with plastic wrap touching the surface and chill completely.
Step 5: Make Diplomat Cream & Soak
Once the pastry cream is cold, whip the heavy cream until stiff peaks form. Gently fold this into the pastry cream to create a lighter diplomat cream. Separately, whisk together the sweet milk soak ingredients (milk, sugar, salt, vanilla) until the sugar dissolves.
Step 6: Assemble the Cake
Slice your chiffon cake into three horizontal layers. Brush the first layer generously with the sweet milk soak. Spread a layer of raspberry jam, then a layer of diplomat cream. Repeat with the second layer. On the top layer, mound the remaining diplomat cream and whipped mascarpone into a dome shape.
Step 7: The Marzipan Finish
Roll out your marzipan into a large, thin circle on a surface dusted with powdered sugar. Carefully lift it and drape it over the cake, smoothing it down the sides with your hands to remove air bubbles. Trim the excess at the bottom for a clean finish.
Jesse’s Secrets for Success
- Temperature Matters: Make sure your butter is truly at room temperature before adding it to the pastry cream. If it is too cold, the emulsion might break; too warm, and it gets greasy.
- The Perfect Dome: When building the dome with whipped cream, work quickly. If your cream gets too warm, it will lose structure. If you love classic techniques like this, you might enjoy exploring our vintage cake recipes for more inspiration.
- Gelatin Safety: Do not boil the milk mixture once the gelatin is added. High heat can weaken the gelatin’s setting power, leading to a runny filling.
- Smooth Marzipan: If your marzipan feels sticky, use a little extra powdered sugar, but brush off the excess before serving so the green color shines through.
Make It Your Own
While tradition is wonderful, the best part of home baking is making it your own.
- Fruit Swaps: While raspberry is traditional, a thick strawberry reduction works beautifully in summer. If you love fruity cakes, check out our raspberry and white chocolate guide for more pairing ideas.
- Color Changes: The classic look is green, but you can tint the marzipan pink for a “Prince Cake” or leave it natural for a rustic almond look.
- Chocolate Twist: A thin layer of ganache on the bottom sponge adds a hidden depth that chocolate lovers adore.
For the original technical inspiration on the pastry components, I often reference the experts at King Arthur Baking, who offer excellent guidance on the science of the sponge.
Serving with Southern Hospitality
This cake is a stunner, so you want to slice it right. Use a sharp knife dipped in hot water to get clean cuts through the marzipan and cream layers. Wipe the knife between each slice to keep those beautiful layers distinct.
I love serving this with a strong cup of coffee or dark tea to balance the sweetness of the marzipan. If you are planning a full dessert spread, this pairs wonderfully with lighter options like fresh fruit desserts to offer a variety of textures to your guests.
The Crown Jewel of the Table
Mastering the Princess Cake is a milestone for any home baker. It takes a bit of time, but when you see that perfect green dome and taste the tender crumb combined with the rich cream, you will know it was worth every minute. It is the ultimate way to show your love through baking.
For more ideas on how to make your next gathering unforgettable, visit our celebration design studio. And do not forget to share your masterpiece with us! Tag us in your photos on Pinterest, Instagram, or Facebook—we love seeing what is coming out of your kitchen.
