18 Elegant Princess Cake Recipes Delightful

Dreaming of a dessert fit for royalty? These 18 Elegant Princess Cake Recipes are pure magic—whimsical, delicious, and perfect for turning any day into a fairytale. From classic Swedish princess tortes to modern twists with fresh berries and silky custard, there’s a regal treat here for every home baker. Ready to crown your next celebration? Let’s bake something enchanting!

Classic Swedish Princess Cake

Oh boy, if you’re looking to impress at your next gathering or just treat yourself to something royally delicious, this Classic Swedish Princess Cake is your golden ticket. It’s like a cloud of vanilla custard and whipped cream hugged by a soft sponge cake, all dressed up in a sleek marzipan coat – basically, it’s the cake version of a fairy tale.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs, room temperature
• 1 cup granulated sugar
• 1/4 cup whole milk
• 1 tsp vanilla extract
• 2 cups vanilla custard, homemade or store-bought
• 2 cups heavy cream, whipped to stiff peaks
• 1/2 cup raspberry jam
• 1 lb marzipan, rolled out to 1/8 inch thickness
• Green food coloring, a few drops
• Powdered sugar, for dusting

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and grease a 9-inch springform pan.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
3. Beat eggs and sugar: In another bowl, beat eggs and sugar on high speed until pale and fluffy, about 5 minutes.
4. Combine mixtures: Gently fold the dry ingredients into the egg mixture, then stir in milk and vanilla until just combined.
5. Bake the cake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool completely.
6. Slice the cake: Once cooled, slice the cake horizontally into three even layers.
7. Layer with jam and custard: Spread raspberry jam on the bottom layer, then a thick layer of vanilla custard. Repeat with the next layer, then top with the final cake layer.
8. Cover with whipped cream: Frost the entire cake with whipped cream, creating a smooth dome shape.
9. Color and apply marzipan: Tint the marzipan with green food coloring, then carefully drape it over the cake, smoothing out any wrinkles.
10. Dust and serve: Lightly dust the top with powdered sugar and refrigerate for at least an hour before serving.

This cake is a dreamy mix of textures – the marzipan gives a slight chew, the sponge is light as air, and the custard and cream are luxuriously smooth. Serve it with a cup of strong coffee to cut through the sweetness, or go all out with a drizzle of raspberry coulis for extra drama.

Raspberry Vanilla Princess Cake

Just imagine a cake that’s as pretty as a princess and tastes like a dreamy summer afternoon—that’s our Raspberry Vanilla Princess Cake for you. It’s fluffy, fruity, and just the right amount of fancy, perfect for when you want to treat yourself or impress someone special without spending all day in the kitchen.

Ingredients

– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs, room temperature
– 1 tsp vanilla extract
– 1/2 cup whole milk
– 1 1/2 tsp baking powder
– 1/4 tsp salt
– 1 cup fresh raspberries
– 1 cup heavy cream
– 2 tbsp powdered sugar
– 1 tsp vanilla extract (for whipped cream)

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Use butter for greasing to add extra flavor.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. This ensures your cake rises evenly.
3. Cream butter and sugar: Beat butter and sugar until fluffy, about 3 minutes. Tip: Room temperature butter mixes better.
4. Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla.
5. Alternate additions: Add dry ingredients and milk alternately to the butter mixture, starting and ending with dry ingredients. This keeps the batter smooth.
6. Fold in raspberries: Gently fold in raspberries to avoid breaking them.
7. Bake: Pour batter into the pan and bake for 25-30 minutes, or until a toothpick comes out clean. Tip: Don’t open the oven door too early or the cake might sink.
8. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
9. Whip cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
10. Assemble: Once the cake is completely cool, spread whipped cream on top and garnish with extra raspberries.

This cake is a delightful mix of tender vanilla sponge, tart raspberries, and cloud-like whipped cream. Serve it with a drizzle of raspberry sauce for an extra pop of color and flavor, or enjoy it as is for a simple yet elegant dessert.

Chocolate Hazelnut Princess Cake

First off, let’s talk about the Chocolate Hazelnut Princess Cake, a showstopper that’s as fun to make as it is to eat. Imagine layers of moist chocolate cake, rich hazelnut spread, and fluffy whipped cream, all wrapped up in a sleek marzipan coat – it’s like a fairy tale in dessert form.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 1 1/2 cups chocolate hazelnut spread
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 8 oz marzipan, rolled out

Instructions

1. Preheat oven: Heat your oven to 350°F and grease two 9-inch round cake pans.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
3. Add wet ingredients: Beat in eggs, milk, oil, and vanilla until smooth, then carefully stir in boiling water.
4. Bake cakes: Divide batter between pans and bake for 30-35 minutes, until a toothpick comes out clean. Tip: Rotate pans halfway for even baking.
5. Cool cakes: Let cakes cool in pans for 10 minutes, then turn out onto racks to cool completely.
6. Whip cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
7. Assemble layers: Spread hazelnut spread on one cake layer, top with whipped cream, then place second layer on top. Tip: Chill the cake for 30 minutes before adding marzipan for easier handling.
8. Cover with marzipan: Drape rolled marzipan over the cake, smoothing out any wrinkles. Tip: Dust your work surface with powdered sugar to prevent sticking.

This cake is a dreamy mix of textures – the marzipan adds a chewy contrast to the fluffy cream and dense chocolate layers. Serve it with a dusting of cocoa powder or some fresh berries for a pop of color.

Strawberry Cream Princess Cake

This Strawberry Cream Princess Cake is the kind of dessert that makes you feel like royalty with every bite. Trust me, it’s as dreamy as it sounds, and I’m here to walk you through making it like we’re hanging out in my kitchen.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh strawberries, sliced

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and grease a 9-inch round cake pan. This ensures your cake won’t stick and bakes evenly.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. This combo gives your cake the perfect rise and texture.
3. Cream butter and sugar: Beat butter and granulated sugar until fluffy. This step is key for a light, airy cake, so don’t rush it.
4. Add eggs and vanilla: Mix in eggs one at a time, then vanilla. This ensures everything is well incorporated without overmixing.
5. Alternate adding dry ingredients and milk: Start and end with the dry ingredients, mixing just until combined. Overmixing here can lead to a tough cake.
6. Bake the cake: Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool completely before assembling.
7. Whip the cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. This fluffy cloud will be your cake’s crowning glory.
8. Assemble the cake: Spread whipped cream over the cooled cake and top with sliced strawberries. The fresh berries add a juicy, tangy contrast to the sweet cream.

The cake is wonderfully moist, with the vanilla and strawberries playing off each other perfectly. Serve it chilled for a refreshing summer treat, or add a drizzle of chocolate sauce for an extra indulgent twist.

Lemon Curd Princess Cake

So, you’ve decided to tackle the Lemon Curd Princess Cake, huh? Bold move, my friend, but oh-so-rewarding when you slice into that creamy, citrusy masterpiece. Let’s get started, shall we?

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs, room temperature
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup heavy cream
• 1/2 cup lemon curd
• Powdered sugar for dusting

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Lining the bottom with parchment paper ensures easy removal.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. This ensures your cake rises evenly.
3. Cream butter and sugar: Beat butter and sugar until fluffy, about 3 minutes. Tip: Scrape the bowl sides to incorporate everything.
4. Add eggs: One at a time, add eggs, beating well after each. Mix in lemon zest and juice.
5. Combine mixtures: Gradually add dry ingredients to wet, mixing until just combined. Overmixing leads to a tough cake.
6. Bake: Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
7. Cool: Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Whip cream: Beat heavy cream until stiff peaks form. Gently fold in lemon curd for a tangy twist.
9. Assemble: Slice cake horizontally, spread lemon cream between layers, and dust with powdered sugar.

The cake is a dreamy mix of fluffy layers and zesty cream, with a texture that’s light yet indulgent. Serve it with fresh berries for a pop of color and extra freshness.

Matcha Green Tea Princess Cake

Dive into the world of whimsical baking with this Matcha Green Tea Princess Cake, a dreamy confection that’s as fun to make as it is to eat. Perfect for those who love a little matcha magic in their desserts, this cake is a showstopper that doesn’t take itself too seriously.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 2 tbsp matcha green tea powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 cup raspberry jam

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Mix dry ingredients: In a bowl, whisk together flour, matcha powder, baking powder, and salt.
3. Cream butter and sugar: In another bowl, beat butter and granulated sugar until fluffy. Tip: Scrape the bowl sides for even mixing.
4. Add eggs: Beat in eggs one at a time, then stir in vanilla.
5. Combine mixtures: Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients.
6. Bake: Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Tip: Don’t open the oven door too early to avoid sinking.
7. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Whip cream: Beat heavy cream and powdered sugar until stiff peaks form. Tip: Chill your bowl and beaters for quicker whipping.
9. Assemble: Slice the cake horizontally, spread raspberry jam on the bottom layer, top with whipped cream, then place the top layer.
10. Serve: Dust with matcha powder or decorate as desired. The cake is a delightful mix of fluffy, creamy, and slightly tart, perfect with a cup of tea or as a festive centerpiece.

Blueberry Almond Princess Cake

Mmm, imagine biting into a slice of heaven that’s got the perfect balance of sweet blueberries, nutty almond, and a fluffy cake that just melts in your mouth. That’s what this Blueberry Almond Princess Cake is all about – it’s like a hug in dessert form, and honestly, who doesn’t need more of those?

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1 cup fresh blueberries
• 1/4 cup sliced almonds

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and grease a 9-inch round cake pan. This ensures your cake won’t stick and bakes evenly.
2. Mix dry ingredients: In a bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup almond flour, 1 tsp baking powder, and 1/4 tsp salt. This combo gives your cake structure and a subtle nutty flavor.
3. Cream butter and sugar: Beat 1/2 cup softened butter and 1 cup granulated sugar until fluffy. This incorporates air, making your cake light.
4. Add eggs and vanilla: Mix in 2 eggs one at a time, then stir in 1 tsp vanilla extract. Room temperature eggs blend better, preventing a curdled look.
5. Alternate dry and wet: Gradually add the dry mix and 1/2 cup whole milk to the butter mixture, starting and ending with dry. This method keeps the batter smooth.
6. Fold in blueberries: Gently stir in 1 cup fresh blueberries. Coating them in a bit of flour first can prevent sinking to the bottom.
7. Bake: Pour batter into the prepared pan, sprinkle 1/4 cup sliced almonds on top, and bake for 30-35 minutes until a toothpick comes out clean. The almonds add a delightful crunch.

The cake comes out incredibly moist with bursts of juicy blueberries and a crunchy almond topping. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for that extra ‘wow’ factor.

Tiramisu-Inspired Princess Cake

So, you’ve got a sweet tooth and a love for all things princess-worthy, huh? Let me introduce you to a dessert that’s like if tiramisu and a princess cake had a delicious baby—this Tiramisu-Inspired Princess Cake is your new best friend.

Ingredients

• 1 1/2 cups heavy cream, chilled
• 1/2 cup mascarpone cheese, softened
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 24 ladyfingers
• 1/2 cup raspberry jam
• 1 cup whipped cream, for decorating
• Pink food coloring, a few drops
• 1/4 cup sliced almonds, toasted

Instructions

1. Whip the cream: In a large bowl, whip the heavy cream until soft peaks form. Add the mascarpone, sugar, and vanilla, then whip until smooth and stiff peaks form.
2. Mix the coffee: In a shallow dish, combine the cooled coffee and coffee liqueur if using. This will be your dunking liquid for the ladyfingers.
3. Layer the cake: Quickly dip each ladyfinger into the coffee mixture and layer them in the bottom of a 9×13 inch dish. Spread half of the mascarpone mixture over the ladyfingers, then dollop with raspberry jam.
4. Repeat layers: Add another layer of coffee-dipped ladyfingers, then the remaining mascarpone mixture. Chill in the fridge for at least 4 hours, or overnight for best results.
5. Decorate: Before serving, tint the whipped cream with pink food coloring and spread or pipe over the top. Sprinkle with toasted almonds for crunch.

This cake is a dreamy mix of creamy, coffee-kissed layers with a surprise raspberry jam heart. Serve it in pretty slices with a dusting of cocoa powder or edible glitter for that royal touch.

Pistachio Rose Princess Cake

Now, let me tell you about this Pistachio Rose Princess Cake that’s as fancy as it sounds but surprisingly easy to whip up. It’s the kind of dessert that’ll have your friends thinking you’ve got a secret pastry chef hidden in your kitchen.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1/2 cup whole milk
• 1/4 cup pistachio paste
• 1 tbsp rose water
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1 tbsp dried rose petals for garnish

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Use a piece of parchment paper at the bottom to ensure the cake comes out perfectly.
2. Mix dry ingredients: In a bowl, whisk together the flour, baking powder, and salt. This ensures your cake has an even rise.
3. Cream butter and sugar: In another bowl, beat the softened butter and granulated sugar until light and fluffy. This is the secret to a tender cake.
4. Add eggs and flavorings: Beat in the eggs one at a time, then stir in the pistachio paste and rose water. The rose water gives it that princess-worthy aroma.
5. Alternate adding dry ingredients and milk: Gradually mix in the dry ingredients and milk, starting and ending with the dry ingredients. This method keeps the batter smooth.
6. Bake the cake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Tip: Don’t open the oven door too early, or the cake might sink.
7. Whip the cream: While the cake cools, whip the heavy cream and powdered sugar until stiff peaks form. This will be your cloud-like topping.
8. Assemble and garnish: Once the cake is completely cool, spread the whipped cream over the top and sprinkle with dried rose petals for that Instagram-worthy finish.

The cake is moist with a subtle nuttiness from the pistachio, perfectly balanced by the floral hint of rose. Serve it with a cup of Earl Grey tea to really lean into the royal vibe.

Coconut Mango Princess Cake

Vividly imagine biting into a slice of heaven that’s a tropical escape on a plate—yeah, that’s our Coconut Mango Princess Cake for you. It’s like summer decided to throw a party, and your taste buds are the VIP guests.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup coconut milk
• 1 cup diced mango
• 1/2 cup shredded coconut
• 1 tsp baking powder
• 1/2 tsp salt

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Use butter for greasing to add extra flavor.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. This ensures your cake rises evenly.
3. Cream butter and sugar: Beat butter and sugar until fluffy, about 3 minutes. Tip: Room temperature butter blends better.
4. Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla. This builds the cake’s structure.
5. Alternate additions: Mix in flour mixture and coconut milk alternately, starting and ending with flour. Tip: Don’t overmix to keep the cake tender.
6. Fold in mango and coconut: Gently stir in diced mango and shredded coconut for that tropical punch.
7. Bake to perfection: Pour batter into the pan and bake for 35-40 minutes, or until a toothpick comes out clean.

The cake comes out moist with pockets of juicy mango and a hint of coconut in every bite. Serve it with a dollop of whipped cream and a sprinkle of toasted coconut for that extra flair.

Caramel Apple Princess Cake

So, you’ve decided to tackle the Caramel Apple Princess Cake, huh? Buckle up, because this is going to be a fun ride through flavor town, with a pit stop at ‘why didn’t I make this sooner?’ station.

Ingredients

• 2 cups all-purpose flour (sifted)
• 1 cup granulated sugar
• 1/2 cup unsalted butter (room temperature)
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 2 medium apples (peeled, cored, and diced)
• 1/2 cup caramel sauce (plus extra for drizzling)
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat oven: Crank that oven up to 350°F (175°C) and grease a 9-inch round cake pan. Pro tip: Lining the bottom with parchment paper ensures your cake won’t stick.
2. Cream butter and sugar: In a large bowl, beat the butter and sugar together until fluffy. This is where the magic starts, so don’t rush it.
3. Add eggs and vanilla: Crack in the eggs one at a time, mixing well after each, then stir in the vanilla. Your batter should look like a pale, dreamy cloud.
4. Combine dry ingredients: Whisk together the flour, baking powder, cinnamon, and salt in another bowl. Gradual is the name of the game here.
5. Alternate adding dry ingredients and milk: Add the flour mixture and milk to the butter mixture in parts, starting and ending with the flour. Mix until just combined—overmixing is the enemy of fluffy cakes.
6. Fold in apples: Gently stir in the diced apples. They’re the stars of the show, after all.
7. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick comes out clean. The smell? Absolutely divine.
8. Drizzle with caramel: Let the cake cool for 10 minutes, then drizzle with caramel sauce. For extra oomph, warm the caramel slightly before drizzling.

This cake is a masterpiece of moist, tender crumb with pockets of soft apple and ribbons of caramel. Serve it warm with a scoop of vanilla ice cream for that ‘heck yes’ moment.

Black Forest Princess Cake

Now, let’s dive into making a Black Forest Princess Cake that’s as fun to make as it is to eat. Imagine layers of chocolate sponge cake, whipped cream, and cherries coming together in a dessert that’s both elegant and a little bit playful.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 2 large eggs
• 3/4 cup buttermilk
• 3/4 cup warm water
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 can (21 oz) cherry pie filling
• 1/2 cup chocolate shavings

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Lining the bottoms with parchment paper ensures the cakes come out perfectly.
2. Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
3. Add wet ingredients: Beat in eggs, buttermilk, warm water, oil, and vanilla extract until the batter is smooth. Tip: Don’t overmix to keep the cake light and fluffy.
4. Bake cakes: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool cakes: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. Tip: Level the tops with a serrated knife for even layers.
6. Whip cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
7. Assemble cake: Place one cake layer on a serving plate, spread half the whipped cream over it, then top with half the cherry pie filling. Repeat with the second layer.
8. Decorate: Sprinkle the top with chocolate shavings for a fancy finish.

This cake is a dreamy mix of moist chocolate, airy cream, and tangy cherries, with a texture that’s both rich and light. Serve it chilled to keep the layers distinct, or let it sit for a bit if you prefer the flavors melded together.

Orange Blossom Princess Cake

Just imagine a cake so light and fragrant, it’s like a princess decided to take a nap in your mouth. That’s the Orange Blossom Princess Cake for you—a dreamy, citrusy delight that’s easier to make than you’d think.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1/4 cup orange blossom water
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• Zest of 1 orange

Instructions

1. Preheat the oven: Heat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
3. Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Combine wet and dry: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Add flavorings: Stir in the orange blossom water and orange zest until evenly distributed throughout the batter.
7. Bake the cake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This cake is a fluffy, fragrant masterpiece with a subtle orange flavor that’s not too overpowering. Serve it with a dollop of whipped cream and a sprinkle of orange zest for an extra special touch.

Peach Melba Princess Cake

Can you believe it’s already peach season? Let’s dive into making a Peach Melba Princess Cake that’s as fun to make as it is to eat. This twist on the classic is all about layering flavors and textures for a dessert that’ll have everyone asking for seconds.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2 ripe peaches, peeled and sliced
• 1/2 cup raspberry jam
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp almond extract

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine dry ingredients: In another bowl, whisk together the flour, baking powder, and salt.
5. Alternate adding dry ingredients and milk: Add the dry ingredients to the butter mixture in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
6. Bake the cake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
7. Prepare the filling: Spread the raspberry jam over the cooled cake, then arrange the peach slices on top.
8. Whip the cream: In a chilled bowl, whip the heavy cream, powdered sugar, and almond extract until stiff peaks form.
9. Assemble the cake: Spread the whipped cream over the peaches. Chill for at least 1 hour before serving.

The cake is a dreamy mix of fluffy, creamy, and fruity, with the almond whipped cream adding a nutty twist. Serve it with extra peach slices on the side for a fresh, summery touch.

Passionfruit Coconut Princess Cake

Guess what? I’ve got this insanely delicious Passionfruit Coconut Princess Cake recipe that’s going to blow your mind. It’s like a tropical vacation in every bite, and trust me, it’s easier to make than you’d think.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1/2 cup coconut milk
• 1/4 cup passionfruit puree
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 cup shredded coconut, toasted

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Mix dry ingredients: In a bowl, whisk together the flour, baking powder, and salt.
3. Cream butter and sugar: In another bowl, beat the softened butter and granulated sugar until light and fluffy. Tip: Make sure your butter is at room temperature for the best texture.
4. Add eggs: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Alternate wet and dry: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Start and end with the dry ingredients.
6. Fold in passionfruit: Gently fold in the passionfruit puree until just combined.
7. Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Don’t open the oven door too early, or the cake might sink.
8. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Whip cream: While the cake cools, whip the heavy cream and powdered sugar until stiff peaks form.
10. Assemble: Spread the whipped cream over the cooled cake and sprinkle with toasted coconut. Tip: Toast the coconut in a dry pan over medium heat for 2-3 minutes for extra flavor.

This cake is a dreamy combo of fluffy, creamy, and tropical, with the passionfruit adding a tangy punch. Serve it chilled for a refreshing summer dessert, or wow your friends at the next potluck!

Red Velvet Princess Cake

First off, let’s talk about turning your kitchen into a royal bakery with this Red Velvet Princess Cake. It’s like the classic princess cake decided to go on a date with red velvet, and oh boy, did they make a stunning couple. Perfect for when you want to impress or just treat yourself like the royalty you are.

Ingredients

• 2 cups all-purpose flour (sifted)
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 2 tbsp cocoa powder
• 1 cup buttermilk (room temperature)
• 1 1/2 cups vegetable oil
• 2 large eggs (room temperature)
• 2 tbsp red food coloring (liquid)
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 batch of your favorite cream cheese frosting
• 1 cup heavy cream (whipped to stiff peaks)
• 1/2 cup raspberry jam (seedless)

Instructions

1. Preheat and prepare: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
3. Combine wet ingredients: In another bowl, mix the buttermilk, oil, eggs, food coloring, vanilla, and vinegar until smooth.
4. Combine mixtures: Gradually add the wet ingredients to the dry, mixing until just combined. Tip: Overmixing leads to a tough cake, so stop when you see no more flour streaks.
5. Bake to perfection: Divide the batter evenly between the pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Tip: Rotate the pans halfway through for even baking.
6. Cool down: Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
7. Assemble with love: Spread raspberry jam on one cake layer, top with whipped cream, then place the second layer on top. Frost the entire cake with cream cheese frosting. Tip: Use a bench scraper for smooth sides.

This cake is a showstopper with its velvety texture and tangy cream cheese frosting playing off the sweet raspberry jam. Serve it at your next brunch to watch everyone’s eyes light up, or keep it all to yourself—no judgment here.

Earl Grey Lavender Princess Cake

Ever dreamed of a cake that’s as fancy as your favorite tea time but as comforting as your go-to snack? Let me introduce you to the Earl Grey Lavender Princess Cake, a delightful treat that combines the floral notes of lavender with the citrusy punch of Earl Grey, all wrapped up in a moist, tender cake that’s fit for royalty but easy enough for a Tuesday afternoon.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 tbsp Earl Grey tea leaves, finely ground
• 1 tsp dried lavender buds
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and grease a 6-inch round cake pan. This ensures your cake won’t stick and bakes evenly.
2. Cream butter and sugar: In a bowl, beat the softened butter and sugar together until light and fluffy. This incorporates air, making your cake lighter.
3. Add eggs: Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Room temperature eggs blend more smoothly.
4. Mix dry ingredients: In another bowl, whisk together the flour, ground Earl Grey tea, lavender, baking powder, and salt. This distributes the flavors evenly.
5. Combine wet and dry: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid a tough cake.
6. Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Don’t open the oven door too early, or the cake might sink.
7. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents it from becoming soggy.

This cake is a dreamy mix of floral and citrus, with a texture that’s perfectly tender. Serve it with a dollop of whipped cream and a sprinkle of lavender buds for an extra touch of elegance, or enjoy it as is with your afternoon tea.

Cherry Cheesecake Princess Cake

Baking this Cherry Cheesecake Princess Cake is like throwing a fancy tea party in your mouth—minus the tiny sandwiches. It’s a showstopper that combines the creamy dreaminess of cheesecake with the fruity zing of cherries, all wrapped up in a princess-worthy package.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 can (21 oz) cherry pie filling
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions

1. Prep the crust: Mix graham cracker crumbs and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan.
2. Bake the crust: Pop it in the oven at 350°F for 10 minutes, then let it cool. This little bake gives it that perfect crunch.
3. Mix the filling: Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then vanilla, mixing well after each.
4. Pour and bake: Pour the filling over the crust. Bake at 350°F for 25-30 minutes until the center is almost set. Let it cool, then chill for at least 4 hours.
5. Top with cherries: Spread cherry pie filling over the chilled cheesecake. Tip: Warm the cherries slightly for easier spreading.
6. Whip the cream: Beat heavy cream and powdered sugar until stiff peaks form. Dollop or pipe around the edges for that princess touch.

The first bite is a creamy, crunchy, cherry-filled dream. Serve it with a sprinkle of edible glitter if you’re feeling extra royal, or keep it simple and let the flavors shine.

Conclusion

With these 18 elegant princess cake recipes, you’re ready to add a touch of royal charm to any occasion! Whether you’re baking for a birthday, tea party, or just because, there’s a dreamy dessert here for everyone. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the sweetness—pin this roundup for later!