Why is It Called a Princess Cake? The Sweet Swedish Story Behind This Royal Dessert
Ever wondered why it's called a princess cake? Discover the real story behind Sweden's prettiest dessert, its royal roots, and the secrets to making your own.
Swedish Desserts: Simple Recipes and tasty Traditions
If you love sweet treats, Swedish desserts are worth a try. They blend butter, sugar, and spices in ways that feel both comforting and special. In this guide you’ll find the most loved Swedish sweets, quick tips for getting the right flavor, and ideas for making them at home.
Popular Swedish Sweet Classics
Kanelbullar – the cinnamon roll that’s a daily staple in Sweden. The dough is soft, buttery, and swirled with a mix of cinnamon, sugar, and a pinch of cardamom. A sprinkle of pearl sugar on top gives a nice crunch.
Prinsesstårta – a layered cake that looks fancy but can be broken down into simple steps. It has sponge layers, a thick vanilla custard, whipped cream, and a bright green marzipan cover. You can use ready‑made marzipan if you’re short on time.
Semla – a sweet bun served in March. It’s a cardamom‑spiced bun split open, filled with almond paste, and topped with whipped cream. The bun is often dunked in warm milk for a cozy treat.
Kladdkaka – Sweden’s answer to the gooey chocolate brownie. It’s denser than a regular brownie and stays soft in the middle. Just melt butter, sugar, cocoa, and a little flour, bake briefly, and let it cool.
Småkakor – a variety of small cookies that appear on any Swedish coffee break. Popular flavors include oat, ginger, and almond. They are easy to bake in large batches and store well.
Baking Tips for Authentic Swedish Flavors
Use real butter, not margarine. Swedish recipes rely on the rich taste of butter to get that melt‑in‑your‑mouth texture.
Cardamom is a signature spice. A small amount adds a sweet, citrusy note that makes the dough feel unmistakably Swedish. Don’t skip it even if you think you won’t notice.
Keep your dough chilled. Many Swedish pastries need a cold rest before shaping. It helps the butter stay firm so the final product stays flaky.
Don’t over‑mix the batter for cakes and brownies. Over‑mixing creates a tough crumb. Stir just until the ingredients combine.
Serve warm when possible. A fresh‑baked kanelbulle or a warm semla straight from the milk feels much more authentic.
For those looking for quick ideas, try swapping the traditional almond paste in a semla with sunflower seed butter for a nut‑free version. The flavor stays sweet and the texture stays smooth.
Need inspiration for a modern twist? Add a layer of lingonberry jam to a prinsesstårta for a tangy surprise. It’s a simple change that still feels Swedish.
All the desserts mentioned can be found in our collection of posts on brownies, macarons, and more. While they aren’t Swedish, the techniques we share—like proper storage for brownies or how to get a perfect crumb—work just as well with Swedish sweets.
So grab your mixing bowl, set the oven to the right temperature, and start exploring Swedish desserts. You’ll get a taste of Sweden’s sweet side without leaving your kitchen.
