Mini Dutch Princess Cake – Irresistibly Elegant, Easy & Kid-Loved

Hi, I’m Victoria—the heart behind MomsMeals! These Mini Dutch Princess Cakes bring me right back to the weekends I spent baking with my mom. Inspired by the Scandinavian cakes from my multicultural childhood, I gave them a Dutch twist that fits our family’s rhythm—less sugar, more love, and perfect mini portions for little hands. As a mom of three, I love recipes that feel fancy but are easy to pull off, and these sweet little domes never fail to impress. I hope they bring a touch of magic to your kitchen like they do in mine.

This recipe is my twist on the Swedish Prinsesstårta, but I’ve given it a Dutch flavor profile with almond sponge, raspberry jam, and a bit less sugar—something that fits our everyday moments and not just special occasions. Best part? These Mini Dutch Princess Cakes are freezer-friendly, so you can make a batch ahead for parties or school lunchbox surprises.

Whether you’re baking these for a birthday or a cozy weekend brunch, the Mini Dutch Princess Cake adds a royal touch without the royal effort. They look lavish but are surprisingly easy to assemble, making them one of my favorite make-ahead desserts on the blog.

Why This Mini Cake is Perfect for Celebrations:

Let’s face it—whole layer cakes can be intimidating. Between leveling, layering, and frosting, the process is often too time-consuming for busy home cooks. That’s why these mini versions are a dream. You still get all the flavor and show-stopping appearance of a full-sized Dutch Princess Cake, but without the stress. Plus, individual servings make everything feel more personal and special. They’re also easier to store and serve—especially if you’re working with limited space or entertaining kids.

You can even adapt the recipe by changing the jam flavor, using flavored custard, or coloring the marzipan with seasonal hues. It’s a fun project to do with children or prep the night before for an elegant brunch. I also like including these mini cakes as part of a holiday dessert tray because they add color, elegance, and that “wow” factor that guests love.

If you’re someone who enjoys recipes that combine tradition with practicality, this one will earn a place in your go-to list—just like it has in mine.

Mini Dutch Princess Cake Recipe – Elegant, Easy, and Kid-Friendly

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• Author: Victoria
• Total Time: 45 minutes
• Yield: 6 mini cakes
• Diet: Vegetarian

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Description

Mini Dutch Princess Cakes are elegant individual desserts with almond sponge, vanilla custard, raspberry jam, and marzipan domes. Perfect for parties, holidays, or a special treat.

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Ingredients

3 large eggs

½ cup granulated sugar

¼ cup almond flour

½ cup all-purpose flour

1 tsp vanilla extract

2 tbsp melted butter

1 ½ cups milk

¼ cup sugar (for custard)

3 egg yolks

2 tbsp cornstarch

1 tsp vanilla bean paste

½ cup raspberry jam

7 oz marzipan

Powdered sugar for dusting

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Instructions

1. Preheat oven to 350°F. Beat eggs and sugar until pale. Fold in flours, vanilla, and butter.

2. Spread into sheet pan and bake 10–12 mins. Cool.

3. Make custard: heat milk, whisk yolks, sugar, cornstarch. Combine and thicken. Chill.

4. Cut sponge circles, layer with jam and custard, top with sponge.

5. Roll out marzipan, cover cakes, and decorate.

Notes

Make sponge and custard a day ahead.

Freeze unassembled cakes up to 1 month.

Tint marzipan with natural colors.

• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Dutch-European

How to Make the Perfect Mini Dutch Princess Cake:

Key Ingredients for Flavor and Structure:

The secret to a stunning Mini Dutch Princess Cake is balance—light sponge, creamy vanilla custard, fruity jam, and that signature marzipan dome. Each layer plays a role in flavor and texture. For the sponge, I use almond flour for a subtle nutty base, staying true to Dutch flavors. A homemade custard makes all the difference here—rich, silky, and not overly sweet. Raspberry jam adds tartness that cuts through the cream, while the marzipan adds just enough sweetness and elegance.

You’ll need:

• Almond flour or finely ground almonds
• All-purpose flour
• Eggs, sugar, vanilla, butter
• Cornstarch, milk, and real vanilla bean or extract for the custard
• Raspberry jam (or strawberry for a twist)
• Ready-made marzipan (colored pastel green or pink works beautifully)

These ingredients are easy to prep in advance, and many can be substituted or adjusted for dietary needs. For example, you can Single Serve Peach Cobbler using this trick if needed.

Step-by-Step Assembly Made Simple:

Start by baking the sponge in a thin sheet. This allows you to cut perfect circles using a cookie cutter. Chill your custard until it’s thick enough to pipe or spoon. Spread a thin layer of jam on the bottom sponge, add a layer of custard, then top with another sponge disc.

To achieve that iconic dome, chill the mini cakes briefly before shaping the marzipan over the top. Dust with powdered sugar or decorate with a sugar flower for a final touch.

These cakes store well in the fridge and are even better the next day. For an extra fun idea, check out my kid-friendly cake decorating tips to turn this into a weekend baking activity!

Mini Dutch Princess Cake Recipe:

The Mini Dutch Princess Cake is a charming, bite-sized dessert that layers delicate almond sponge with sweet raspberry jam, silky vanilla custard, and a smooth marzipan dome. Elegant and festive in appearance, these little treats are perfect for special occasions yet surprisingly simple to prepare with just a bit of planning ahead.

Ingredients:

For the Sponge Cake:

• 3 large eggs
• ½ cup granulated sugar
• ¼ cup almond flour
• ½ cup all-purpose flour
• 1 tsp vanilla extract
• 2 tbsp melted butter

For the Custard Filling:

• 1 ½ cups whole milk
• ¼ cup sugar
• 3 egg yolks
• 2 tbsp cornstarch
• 1 tsp vanilla bean paste or extract

Additional Components:

• ½ cup raspberry jam
• 7 oz marzipan (pastel green or pink)
• Powdered sugar for dusting
• Optional: whipped cream or sugar flowers for topping

Tools & Equipment:

Instructions:

1. Make the Almond Sponge Cake:
   Preheat your oven to 350°F (175°C). In a large mixing bowl, begin preparing the sponge for your Mini Dutch Princess Cake by combining the eggs and sugar. Using an electric mixer on high speed, beat the mixture until it transforms into a pale, thick, and luxuriously fluffy batter—a process that typically takes around 5 minutes. This step is essential for creating the light, delicate texture that makes the Mini Dutch Princess Cake so irresistible.. Gently fold in the almond flour and all-purpose flour, being careful not to deflate the batter. Add the vanilla extract and melted butter, stirring lightly until just combined. Spread the batter evenly into a greased and parchment-lined sheet pan. Bake for 10–12 minutes, or until the sponge is golden and springs back gently when pressed with a fingertip. Remove from the oven and transfer to a wire rack, allowing the cake to cool completely before proceeding to the next step.
2. Prepare the Creamy Vanilla Custard:
   In a small saucepan, heat the milk over medium heat until it’s just about to simmer. In a separate heatproof bowl, whisk the egg yolks, sugar, and cornstarch together until the mixture is completely smooth and free of lumps. Slowly pour the hot milk into the egg mixture in a thin stream, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium-low heat, stirring continuously, until the custard thickens to a smooth, creamy texture. Take the custard off the heat, stir in the vanilla extract to infuse a rich, fragrant flavor, and transfer it to a clean bowl. Lay plastic wrap directly against the surface to prevent a skin from forming, then allow the custard to cool completely. Chill completely in the refrigerator.
3. Assemble the Mini Dutch Princess Cakes:
   Once the sponge has completely cooled, use a round cookie cutter to neatly cut out circles of cake. On one cake round, spread a thin, even layer of sweet raspberry jam, then pipe or spoon a generous amount of creamy custard on top.Carefully position a second sponge circle on top of the filling, pressing lightly to form a delicate, well-aligned sandwich. Repeat with the remaining sponge rounds. Place the assembled cakes in the refrigerator and chill for about 30 minutes, allowing the layers to firm up and set beautifully before decorating.
4. Add the Marzipan Domes:
   Lightly dust your work surface with powdered sugar and roll out the marzipan into a thin, even sheet. Drape a piece of marzipan over each cake, gently smoothing it down to create a dome shape. Trim any excess from the bottom.
5. Finish and Serve:
   Dust the tops with powdered sugar, or decorate with festive sprinkles, edible flowers, or small fondant shapes. Keep the Mini Dutch Princess Cakes chilled until ready to serve, and enjoy within 2–3 days for the best flavor and texture.

Tips for Success:

• Chill everything before assembling. Cold custard and sponge make stacking easier.
• Use natural food coloring to tint marzipan soft pastels for a more elegant finish.
• For easier shaping, consider using silicone molds to help round the domes.
• If you’re prepping for a party, you can freeze the sponge cake up to 2 weeks in advance.

Nutrition Information (Per Cake):

Serving Ideas and Variations for Mini Dutch Princess Cake:

Creative Ways to Serve Mini Dutch Princess Cakes:

These delightful little domes are stunning on their own, but you can elevate their presentation with just a few extra touches. For elegant gatherings, place each Mini Dutch Princess Cake on a vintage saucer with a dollop of whipped cream and a single edible flower. If you’re hosting a kid’s party, let the little ones decorate their own cakes with sprinkles, sugar pearls, or colored icing pens—it’s a sweet, hands-on activity that doubles as dessert.

They also make a thoughtful edible gift. Just wrap each cake in a cupcake box or parchment paper and tie with string. Add them to a homemade holiday treat box alongside cookies or fudge for a festive surprise.

Whether you’re making them for spring teas, birthday brunches, or a baby shower, these mini cakes bring that picture-perfect look with very little fuss.

Variations You’ll Love:

Once you’ve mastered the basic method, there are endless ways to customize your Mini Dutch Princess Cakes to suit the occasion or your family’s preferences. Here are a few of my favorite ideas:

• Jam Swap: Try apricot, blackberry, or cherry jam in place of raspberry for a fresh flavor twist.
• Lemon Custard Filling: Use lemon curd or citrus-flavored pastry cream for a bright, zesty variation that’s perfect for warmer months.
• Chocolate Lovers’ Version: Add a thin layer of ganache beneath the marzipan, or incorporate cocoa powder into the sponge for a richer taste.
• Holiday Theme: Tint marzipan red and green for Christmas, or go pastel for Easter. You can even make homemade natural food dyes to skip artificial colors altogether.

For an extra layer of richness, consider adding whipped cream stabilized with gelatin to make these cakes hold up even better in warm weather or long events. You can also batch-freeze assembled (but undecorated) cakes up to one month in advance—just add the marzipan fresh before serving.

Make-Ahead, Storage & Freezing Tips for Mini Dutch Princess Cake:

How to Store Mini Dutch Princess Cakes:

These mini cakes store surprisingly well, making them perfect for prepping ahead of time. Once assembled and covered in marzipan, they should be stored in an airtight container in the fridge. They’ll stay fresh for up to 3 days, and the flavors actually improve after a day as the custard and jam settle into the sponge. Just be sure to separate layers with parchment if you’re stacking them to avoid sticking or flattening.

For best results, avoid adding powdered sugar or decorative toppings until just before serving—this keeps them looking their absolute best. For events like showers or birthdays, you can bake the sponge and make the custard a day in advance, then assemble the morning of.

Freezing Tips & Long-Term Storage

While marzipan doesn’t love the freezer, you can absolutely freeze unassembled mini cakes. Bake the sponge, cut your rounds, and store them flat between parchment layers in a sealed freezer bag for up to one month. You can also store the custard in small freezer-safe containers and thaw it overnight in the refrigerator when ready to use.

To freeze fully assembled cakes:

• Wrap each mini cake tightly in plastic wrap.
• Add a layer of foil to protect from freezer burn.
• Keep frozen in the coldest part of the freezer for up to 2 weeks.
• Thaw overnight in the fridge. Roll out and apply fresh marzipan just before you’re ready to serve.
• This make-ahead strategy is especially helpful when you’re preparing for large gatherings or school parties, ensuring your Mini Dutch Princess Cake is stress-free and looks gorgeous on the day of the event.

Conclusion:

Say goodbye to complex baking projects! The Mini Dutch Princess Cake is a showstopper designed for the home baker who wants to impress with minimal stress. Our recipe expertly blends rich European tradition with smart, practical prep, making it the perfect single-serve dessert for any occasion. Whether it’s the centerpiece of a birthday, a beautiful addition to a baby shower, or a sweet treat for a “just because” moment, this Mini Dutch Princess Cake recipe is guaranteed to bring a sense of accomplishment, beauty, and joy to your kitchen and your table.

If you love the blend of tradition and ease in this recipe, you’ll be thrilled to explore my full cake series. It’s packed with more elegant desserts designed for the home baker.

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