Mini Swedish Princess Cakes
If you love a classic Swedish Princess Cake, you’re going to adore these Mini Princess Cakes!
They’re perfect for small parties, afternoon tea, or just when you feel like treating yourself to something cute and delicious.
Plus, you can play around with colored marzipan and make them in a rainbow of soft pastels—so fun and festive!
Just like the traditional Swedish Princess Cake, these mini cakes start with a classic sponge cake. For this version, I bake the sponge in a sheet pan to keep it thin and even. Once it’s cooled, I use a round cookie cutter to cut out circles, which become the layers for each individual mini cake.
Each mini Princess Cake is then built up with homemade raspberry jam, a spoonful of pastry cream, and a generous layer of unsweetened whipped cream. They’re just like the full-sized version, only smaller—and honestly, even cuter!
After resting in the fridge overnight, they’re wrapped in a smooth layer of marzipan and topped with the sweetest little rose.
If you’re a fan of the original, you’re going to fall in love with the mini version—they’re just as tasty, and honestly, way too cute to resist.
Before You Start
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