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

This dreamy, pastel-green layered cake is a Scandinavian classic—light sponge, silky custard, and fluffy whipped cream, all wrapped in a smooth marzipan blanket.

Ingredients

• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup vanilla custard (store-bought or homemade)
• 1/2 cup raspberry jam
• 14 oz marzipan, rolled to 1/8-inch thickness
• Green food coloring (gel preferred)

Instructions

1. Bake the sponge: Preheat oven to 350°F. Beat 1 cup granulated sugar and eggs on high for 5 minutes until pale. Sift in flour, 1 tsp baking powder, and 1/4 tsp salt; fold gently. Pour into a greased 9-inch round pan. Bake for 25 minutes until springy. Cool completely, then slice horizontally into 3 layers.
2. Whip the cream: Beat heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract to stiff peaks.
3. Assemble: Place bottom cake layer on a plate. Spread with 1/2 cup raspberry jam, then half the custard. Add middle layer; top with half the whipped cream. Repeat with remaining custard and cream, finishing with the top cake layer.
4. Cover with marzipan: Knead a few drops of green food coloring into marzipan until evenly tinted. Roll out into a 16-inch circle, drape over the cake, and smooth gently. Trim excess and crimp edges.

The magic? That marzipan shell locks in moisture, making every bite impossibly tender. Serve chilled for the perfect slice!

Tip: For clean cuts, chill the cake for 1 hour before slicing—and wipe your knife between each piece.

Raspberry Vanilla Princess Cake

This dreamy layered cake combines fluffy vanilla sponge, raspberry jam, and silky whipped cream for a dessert fit for royalty—without the fuss.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup whole milk
• 1 cup seedless raspberry jam
• 1 ½ cups heavy cream, chilled
• 2 tbsp powdered sugar
• Fresh raspberries, for garnish

Instructions:

1. Prep: Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment.
2. Dry mix: Whisk 1 ½ cups flour, 1 ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. Cream butter: Beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then 2 tsp vanilla.
4. Combine: Alternate adding dry mix and ½ cup milk to butter mixture, mixing just until smooth.
5. Bake: Divide batter between pans. Bake 22–25 minutes until tops spring back. Cool completely.
6. Whip cream: Beat 1 ½ cups heavy cream and 2 tbsp powdered sugar to stiff peaks.
7. Assemble: Spread 1 cup raspberry jam on one cake layer, top with half the whipped cream, then repeat with second layer. Garnish with fresh raspberries.

The magic here? The jam seeps into the sponge just enough to keep every bite moist, while the whipped cream keeps it light. Perfect for birthdays or when you want to treat yourself like a queen.

Tip: For clean slices, chill the cake for 30 minutes before serving.

Chocolate Hazelnut Princess Cake

This dreamy, layered cake combines rich chocolate and nutty hazelnut for a showstopping dessert that’s surprisingly simple to assemble.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 ½ cups granulated sugar
• ¾ cup unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• 1 cup chocolate-hazelnut spread (like Nutella)
• 1 ½ cups heavy whipping cream
• ¼ cup powdered sugar
• ½ cup chopped toasted hazelnuts

Instructions:

1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment.
2. Whisk together 1 ½ cups flour, ¾ cup cocoa powder, 1 ½ tsp baking powder, and ½ tsp salt in a bowl.
3. Beat 1 ½ cups granulated sugar and ¾ cup butter until fluffy. Add 3 eggs one at a time, then 1 tsp vanilla. Alternate mixing in dry ingredients and 1 cup milk until just combined.
4. Divide batter evenly between pans. Bake for 25–28 minutes until a toothpick comes out clean. Cool completely.
5. Whip 1 ½ cups heavy cream and ¼ cup powdered sugar to stiff peaks.
6. Place one cake layer on a plate. Spread with ½ cup chocolate-hazelnut spread, then half the whipped cream. Top with second layer, remaining spread, and cream. Sprinkle with ½ cup hazelnuts.

The magic here? The whipped cream lightens the decadent layers, making each bite feel indulgent but balanced.

Tip: For clean slices, chill the cake for 30 minutes before serving.

Strawberry Cream Princess Cake

This dreamy, pastel-hued cake is like a bite of summer—layers of vanilla sponge, fresh strawberries, and silky whipped cream make it as pretty as it is delicious.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• 1 tsp vanilla extract
• 1 ½ cups heavy cream
• 3 tbsp powdered sugar
• 1 ½ cups fresh strawberries, sliced
• Pink food coloring (optional)

Instructions:

1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, and ¼ tsp salt.
3. Beat ½ cup softened butter and 1 cup granulated sugar until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and ½ cup whole milk to the butter mixture, mixing just until combined.
5. Divide batter evenly between pans. Bake for 20–25 minutes until a toothpick comes out clean. Cool completely.
6. Whip 1 ½ cups heavy cream and 3 tbsp powdered sugar to stiff peaks. Fold in a drop of pink food coloring (if using).
7. Assemble the cake: Spread half the whipped cream over one layer, top with 1 ½ cups sliced strawberries, then repeat with the second layer. Chill for 1 hour before serving.

The magic here? The whipped cream stays light yet stable, letting the strawberries shine without weighing down the delicate sponge.

Tip: For neat slices, dip your knife in hot water and wipe it clean between cuts.

Lemon Curd Princess Cake

This dreamy dessert combines layers of fluffy sponge cake, silky lemon curd, and whipped cream for a showstopping treat that’s as bright as it is elegant.

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• ½ cup whole milk
• ¼ cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup lemon curd (store-bought or homemade)
• 1 ½ cups heavy cream, chilled
• 2 tbsp powdered sugar

Instructions

1. Prep: Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment.
2. Dry mix: Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. Batter: Beat eggs and ¾ cup sugar with a mixer until pale and thick (3–4 minutes). Slowly add milk, melted butter, and 1 tsp vanilla. Fold in dry ingredients until just combined.
4. Bake: Divide batter evenly between pans. Bake for 18–20 minutes until tops spring back when touched. Cool completely.
5. Whip cream: Beat chilled heavy cream and 2 tbsp powdered sugar to stiff peaks.
6. Assemble: Place one cake layer on a plate, spread ½ cup lemon curd, then half the whipped cream. Repeat with second layer. Chill 1 hour before serving.

The magic here? The tangy lemon curd cuts through the sweetness, making each bite refreshingly balanced—no fondant required!

Tip: For clean slices, dip your knife in hot water before cutting.

Matcha Green Tea Princess Cake

This dreamy Matcha Green Tea Princess Cake is a showstopper with its delicate layers of sponge, creamy filling, and vibrant green hue—perfect for impressing guests or treating yourself!

• 1 ½ cups all-purpose flour
• 2 tbsp matcha green tea powder
• 1 ½ tsp baking powder
• ¼ tsp salt
• 4 large eggs, room temperature
• 1 cup granulated sugar
• ½ cup whole milk
• ¼ cup unsalted butter, melted
• 1 tsp vanilla extract
• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 tbsp matcha green tea powder (for whipped cream)

1. Prep: Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment paper.
2. Dry mix: Whisk together 1 ½ cups flour, 2 tbsp matcha powder, 1 ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. Wet mix: Beat eggs and 1 cup granulated sugar with a mixer on high for 5 minutes until pale and thick. Stir in milk, melted butter, and 1 tsp vanilla.
4. Combine: Gently fold dry ingredients into wet mix until just combined. Divide batter evenly between pans.
5. Bake: Bake for 20–22 minutes until cakes spring back when touched. Cool completely.
6. Whipped cream: Whip 2 cups heavy cream with ¼ cup powdered sugar and 1 tbsp matcha powder to stiff peaks.
7. Assemble: Stack cake layers with matcha cream between them. Dust with extra matcha if desired.

The subtle earthy matcha balances the airy sponge and lush cream, making every bite feel like a royal indulgence.

Tip: For cleaner slices, chill the assembled cake for 1 hour before serving.

Blueberry Almond Princess Cake

This dreamy, layered cake combines juicy blueberries and nutty almond flavors for a showstopping dessert that’s surprisingly simple to make.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup almond flour
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• 1 ½ cups fresh blueberries
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment paper.
2. Whisk together all-purpose flour, almond flour, baking powder, and salt in a bowl.
3. In a separate bowl, beat butter and granulated sugar until fluffy (3 minutes). Add eggs one at a time, then mix in vanilla extract.
4. Alternate adding the dry ingredients and milk to the butter mixture, mixing just until combined.
5. Fold in blueberries gently, then divide batter evenly between pans. Sprinkle turbinado sugar over the tops.
6. Bake for 30–35 minutes until a toothpick comes out clean. Cool completely before assembling.

The almond flour adds a tender crumb, while the turbinado sugar gives the cake a delicate crunch—perfect for afternoon tea or a summer celebration.

Tip: For extra flair, sandwich the layers with whipped cream and extra blueberries before serving.

Tiramisu-Inspired Princess Cake

This dreamy mashup combines the airy layers of Swedish princess cake with the coffee-kissed richness of tiramisu—perfect for your next celebration!

Ingredients

• 1 ½ cups heavy cream, chilled
• 8 oz mascarpone cheese, room temperature
• ⅓ cup granulated sugar
• 1 tsp vanilla extract
• 1 cup strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 24 ladyfinger cookies
• ½ cup raspberry jam
• 1 cup marzipan, rolled to ⅛-inch thickness
• 1 tbsp cocoa powder, for dusting

Instructions

1. Whip the cream: In a large bowl, beat heavy cream, ⅓ cup sugar, and 1 tsp vanilla until stiff peaks form. Gently fold in mascarpone until just combined.
2. Soak the ladyfingers: Mix cooled coffee and coffee liqueur (if using) in a shallow dish. Quickly dip 12 ladyfingers (one at a time) into the mixture and arrange in a 9-inch springform pan.
3. Layer it up: Spread half the mascarpone cream over the ladyfingers, then dollop with ¼ cup raspberry jam. Repeat with remaining dipped ladyfingers, cream, and jam.
4. Chill: Cover and refrigerate for at least 4 hours (or overnight). Before serving, drape marzipan over the cake and dust with cocoa powder.

The marzipan “blanket” adds a playful touch, while the coffee-soaked layers keep it elegantly balanced—no fondant required!

Tip: For neat slices, run a knife under hot water and wipe dry between cuts.

Pistachio Rose Princess Cake

This elegant cake combines delicate rosewater and nutty pistachios for a dessert that feels like a royal treat—without requiring a pastry degree!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup finely ground pistachios
• 1 ½ tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp rosewater
• ½ cup whole milk
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 2 tbsp chopped pistachios (for garnish)
• Edible rose petals (optional, for garnish)

Instructions:

1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment.
2. Whisk together 1 ½ cups all-purpose flour, 1 cup ground pistachios, 1 ½ tsp baking powder, and ½ tsp salt in a bowl.
3. Cream ¾ cup butter and 1 cup granulated sugar until fluffy. Beat in 3 eggs one at a time, then stir in 1 tsp rosewater.
4. Alternately fold dry ingredients and ½ cup milk into the batter until just combined. Divide between pans.
5. Bake for 25–28 minutes until a toothpick comes out clean. Cool completely.
6. Whip 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks. Stack cakes with cream between layers, then frost the top.
7. Garnish with 2 tbsp chopped pistachios and rose petals if using.

The floral rosewater and earthy pistachios create a dreamy balance, while the whipped cream keeps it light—perfect for bridal showers or just treating yourself!

Tip: For extra pistachio flavor, toast the ground nuts lightly before mixing into the batter.

Coconut Mango Princess Cake

This dreamy tropical cake layers fluffy coconut sponge with fresh mango and whipped cream—like sunshine in every bite!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup coconut milk (full-fat)
• ¼ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups heavy cream, chilled
• 2 tbsp powdered sugar
• 1 ripe mango, thinly sliced
• ½ cup toasted coconut flakes (for garnish)

Instructions:

1. Prep: Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment.
2. Batter: Whisk together 1 ½ cups flour, 1 cup granulated sugar, 1 tsp baking powder, and ½ tsp salt. Add ¾ cup coconut milk, ¼ cup oil, eggs, and 1 tsp vanilla; mix until smooth. Divide batter evenly between pans.
3. Bake: Bake for 20–22 minutes until tops spring back. Cool completely.
4. Whip cream: Beat 1 ½ cups heavy cream and 2 tbsp powdered sugar to stiff peaks.
5. Assemble: Place one cake layer on a plate, spread half the whipped cream, then arrange mango slices. Top with second layer, remaining cream, and ½ cup toasted coconut flakes.

The toasted coconut adds crunch to contrast the pillowy cream and juicy mango—perfect for impressing at summer parties!

Tip: Chill the mixing bowl before whipping cream for faster, fluffier results.

Caramel Apple Princess Cake

This dreamy dessert layers spiced apple filling, fluffy vanilla cake, and silky caramel for a showstopping treat that’s easier than it looks!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• 2 medium apples (like Honeycrisp), peeled and diced
• ¼ cup brown sugar
• 1 tsp cinnamon
• ½ cup store-bought caramel sauce, warmed

Instructions:

1. Prep: Preheat oven to 350°F. Grease two 6-inch round cake pans.
2. Cake batter: Whisk 1 ½ cups flour, 1 tsp baking powder, and ½ tsp salt. In another bowl, beat ½ cup butter and ¾ cup granulated sugar until fluffy. Add 2 eggs and 1 tsp vanilla, then alternate mixing in dry ingredients and ½ cup milk.
3. Apple filling: Toss diced apples with ¼ cup brown sugar and 1 tsp cinnamon. Divide half the batter between pans, scatter apples evenly, then top with remaining batter.
4. Bake: 30–35 minutes until a toothpick comes out clean. Cool 10 minutes in pans, then transfer to a rack.
5. Assemble: Drizzle bottom cake layer with ¼ cup caramel sauce, stack the second layer, and pour remaining ¼ cup caramel over the top, letting it drip down the sides.

The magic here? The caramel seeps into the cake layers, making every bite moist and decadent without overwhelming the spiced apples.

Tip: For cleaner slices, chill the cake for 20 minutes before serving—the caramel will set slightly.

Black Forest Princess Cake

This showstopping Black Forest Princess Cake layers rich chocolate sponge, tart cherries, and fluffy whipped cream for a dessert that’s as elegant as it is indulgent.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• ½ tsp salt
• 4 large eggs, room temperature
• 1 ½ cups granulated sugar
• ½ cup whole milk
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• 2 cups heavy cream, chilled
• ¼ cup powdered sugar
• 1 (21 oz) can cherry pie filling
• ½ cup dark chocolate shavings

Instructions:

1. Prep: Preheat oven to 350°F. Grease two 9-inch round cake pans and line with parchment.
2. Dry mix: Whisk 1 ½ cups flour, ¾ cup cocoa powder, 1 ½ tsp baking powder, and ½ tsp salt in a bowl.
3. Wet mix: Beat eggs and 1 ½ cups granulated sugar with a mixer until pale (3 mins). Stir in ½ cup milk, ¼ cup oil, and 1 tsp vanilla.
4. Bake: Fold dry ingredients into wet until just combined. Divide batter between pans and bake for 25 mins or until a toothpick comes out clean. Cool completely.
5. Whip cream: Beat 2 cups heavy cream and ¼ cup powdered sugar to stiff peaks.
6. Assemble: Place one cake layer on a plate. Spread half the cherry pie filling, then half the whipped cream. Repeat with the second layer. Top with remaining cream, chocolate shavings, and extra cherries.

The marbled layers of chocolate, fruit, and cream make every slice a little work of art—perfect for birthdays or afternoon tea.

Tip: For cleaner slices, chill the cake for 1 hour before serving.

Orange Blossom Princess Cake

This dreamy, floral-scented cake is like a slice of sunshine—light, fragrant, and perfect for celebrations (or just treating yourself).

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup whole milk
• 2 tbsp orange blossom water
• 1 tbsp grated orange zest
• 1 cup heavy cream
• 2 tbsp powdered sugar
• Edible flowers or orange slices (for garnish)

Instructions

1. Prep: Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Dry mix: Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. Cream butter & sugar: Beat ½ cup butter and ¾ cup granulated sugar with a mixer until fluffy, about 3 minutes. Add eggs one at a time, mixing well after each.
4. Combine: Alternate adding the dry mix and ½ cup milk to the butter mixture, starting and ending with flour. Stir in 2 tbsp orange blossom water and 1 tbsp orange zest.
5. Bake: Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool completely.
6. Whip cream: Beat 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks. Spread over the cooled cake and garnish with edible flowers or orange slices.

The magic here is the orange blossom water—it adds a delicate floral note that makes this cake feel elegantly special without being fussy.

Tip: For extra moisture, brush the cooled cake layers with a mix of 1 tbsp orange juice and 1 tsp orange blossom water before adding the cream.

Peach Melba Princess Cake

This dreamy dessert layers vanilla sponge, fresh peaches, and raspberry sauce for a showstopping twist on the classic Princess Cake—perfect for summer celebrations!

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup whole milk
• 1 tsp vanilla extract
• 2 ripe peaches, thinly sliced
• 1 cup fresh raspberries
• 2 tbsp powdered sugar (for dusting)

Instructions

1. Prep: Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Dry mix: Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. Cream: Beat ½ cup butter and ¾ cup sugar with a mixer until fluffy, about 3 minutes. Add eggs one at a time, then mix in 1 tsp vanilla.
4. Combine: Alternate adding the dry mix and ½ cup milk to the butter mixture, beginning and ending with dry ingredients. Pour batter into the pan.
5. Bake: Bake for 25–30 minutes until a toothpick comes out clean. Cool completely.
6. Assemble: Top the cake with peach slices. Mash 1 cup raspberries with a fork and drizzle over peaches. Dust with 2 tbsp powdered sugar.

The marbled pink-and-gold hues from the raspberries and peaches make this cake as gorgeous as it is tasty—like edible sunshine!

Tip: For extra flair, swap fresh raspberries for seedless raspberry jam warmed with a splash of water.

Passionfruit Coconut Princess Cake

This dreamy tropical cake layers fluffy vanilla sponge, tangy passionfruit curd, and creamy coconut frosting for a showstopping dessert that tastes like sunshine.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• ½ cup whole milk
• 1 tsp vanilla extract
• 1 cup passionfruit pulp (fresh or bottled)
• ¼ cup cornstarch
• ½ cup powdered sugar
• 1 ½ cups heavy cream, chilled
• 1 cup sweetened shredded coconut, toasted

Instructions:

1. Prep: Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment.
2. Cake: Whisk flour, baking powder, and ½ tsp salt. Beat butter and granulated sugar until fluffy. Add eggs one at a time, then mix in milk and 1 tsp vanilla. Fold in dry ingredients. Divide batter between pans; bake 25 minutes until springs back when touched. Cool completely.
3. Curd: Simmer passionfruit pulp, cornstarch, and ½ cup powdered sugar in a saucepan over medium heat, whisking 5 minutes until thickened. Strain, cover, and chill.
4. Frosting: Whip heavy cream and remaining ¼ cup powdered sugar to stiff peaks. Fold in ½ cup toasted coconut.
5. Assemble: Layer one cake, half the curd, and half the frosting. Repeat. Garnish with remaining toasted coconut.

The magic here? The passionfruit’s bright acidity cuts through the rich coconut frosting, making every bite perfectly balanced.

Tip: For extra drama, drizzle leftover curd over slices just before serving.

Red Velvet Princess Cake

This dreamy Red Velvet Princess Cake swaps traditional jam for a luscious cream cheese filling, making it a showstopper for birthdays or any day that calls for a little extra magic.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp red food coloring (liquid)
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 1/2 cups heavy whipping cream

Instructions:

1. Preheat oven to 350°F. Grease two 9-inch round cake pans and line with parchment paper.
2. Whisk dry ingredients: In a bowl, combine 2 1/2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 1 tsp salt, and 1 tbsp cocoa powder.
3. Mix wet ingredients: In another bowl, beat 1 1/2 cups oil, buttermilk, eggs, 2 tbsp red food coloring, 1 tsp vanilla, and 1 tsp vinegar until smooth. Gradually fold into dry ingredients.
4. Bake: Divide batter evenly between pans. Bake for 25–30 minutes until a toothpick comes out clean. Cool completely.
5. Make filling: Beat 8 oz cream cheese and 1/2 cup powdered sugar until fluffy. In another bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.
6. Assemble: Spread filling between cake layers. Dust with powdered sugar or frost as desired.

The tangy cream cheese filling cuts through the rich velvet crumb perfectly, creating a balance that’s downright regal.

Tip: For neat slices, chill the cake for 30 minutes before serving.

Earl Grey Lavender Princess Cake

This dreamy, floral-infused cake is like a hug in dessert form—delicate Earl Grey tea and fragrant lavender make every bite feel like a royal treat.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk
• 2 tbsp loose Earl Grey tea (finely ground)
• 1 tsp culinary lavender buds
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt in a bowl.
3. In a separate bowl, cream 1/2 cup unsalted butter and 3/4 cup granulated sugar until fluffy. Beat in 2 large eggs, one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, mixing until just combined. Fold in 2 tbsp Earl Grey tea and 1 tsp lavender buds.
5. Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cool before serving.

The subtle bergamot and lavender notes make this cake feel elegant yet comforting—perfect for afternoon tea or a bridal shower.

Tip: For extra fragrance, steep the lavender buds in warm milk for 10 minutes before using (strain first).

Cherry Cheesecake Princess Cake

This dreamy dessert combines the creamy richness of cheesecake with the whimsical charm of a princess cake, all topped with a glossy cherry glaze for a showstopping finish.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp melted unsalted butter
• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups heavy whipping cream
• 1 cup cherry pie filling
• 1 tbsp lemon juice

Instructions:

1. Prep the crust: Mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter. Press into a 9-inch springform pan and chill for 15 minutes.
2. Make the filling: Beat 16 oz cream cheese until smooth. Add 1/2 cup sour cream, 3/4 cup powdered sugar, and 1 tsp vanilla extract. Whip 1 1/2 cups heavy cream to stiff peaks, then fold into the cream cheese mixture.
3. Assemble: Spread filling over the crust. Freeze for 2 hours until firm.
4. Top it off: Warm 1 cup cherry pie filling with 1 tbsp lemon juice, then cool slightly. Spread over the cheesecake layer and refrigerate for 1 hour before serving.

The marbled cherry glaze adds a tangy contrast to the velvety cheesecake, while the no-bake crust keeps it fuss-free.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

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!