The Rise of Princess Cake: How Sweden's Dessert Captivated America

In recent months, the Swedish princess cake, known as "prinsesstårta," has gained remarkable popularity across the United States, making headlines in culinary circles and social media alike. This retro dessert, characterized by its dome shape and green marzipan coating, has transformed from a traditional Swedish treat into a trendy staple in American bakeries and restaurants. This phenomenon, particularly noted in urban centers like San Francisco, New York, and Los Angeles, has sparked interest not only among food enthusiasts but also within the broader cultural landscape.

The resurgence of princess cake can be traced back to its origins in Sweden, where it has been a celebratory dessert for nearly a century. It was first popularized by Jenny Åkerström, a home economics teacher, who created the recipe for her royal students around 1920. The cake, traditionally filled with layers of sponge, raspberry jam, and pastry cream, is topped with a smooth layer of marzipan, making it a visually striking dessert. According to the Swedish Tourism Bureau, approximately half a million of these cakes are sold annually in Sweden alone.

The recent trend in the U.S. began in earnest this spring, as the Fillmore Bakery in San Francisco noticed an uptick in customer inquiries about the princess cake, largely driven by its viral status on platforms like TikTok. "Did you see about the princess cake online?" was a frequent question posed by enthusiastic patrons, according to Elena Basegio, co-owner of the bakery. The Swedish consulate in San Francisco has also acknowledged the dessert's newfound popularity, attributing it to the creativity of American pastry chefs and food influencers.

Hannah Ziskin, a pastry chef in Los Angeles, has played a pivotal role in reinventing the cake for the American palate. Her restaurant, Quarter Sheets, has seen slices of her unique version of the princess cake sell out nightly. Ziskin's adaptation includes a chiffon cake made with olive oil and mascarpone whipped cream, giving it a lighter, more savory profile. "It’s something you can finish," she remarked, highlighting the dessert's appeal in modern dining.

Furthermore, Emelie Kihlstrom, a Swedish-born restaurateur now based in Brooklyn, has also sought to modernize the classic. At her establishment Hildur, she developed a single-serving pink version featuring a mix of queen's jam and diplomat cream, thus appealing to both nostalgia and contemporary tastes. "It’s funny how it’s just become this phenomenon," Kihlstrom stated, reflecting on the cake’s rapid rise to fame in her new home city.

However, the princess cake's allure is not without its controversies. As its popularity escalates, some American consumers have expressed discomfort with the cake’s feminine design, often asking for modifications to make it appear less 'girly'. Basegio noted that requests for removing the decorative marzipan rose are common, highlighting a cultural tension surrounding gender norms in culinary choices.

The cake's intriguing design, which some consider 'sexy' due to its breast-like shape, has sparked discussions about its place in American culture. As Kihlstrom noted, "We have been eating it the same way always – there was never any variation." This sentiment underscores the balance between tradition and innovation that characterizes the current culinary landscape.

As the princess cake continues to captivate American bakers and consumers alike, industry leaders and culinary experts anticipate its evolution. With varied interpretations emerging, Ziskin expressed excitement over how this traditional cake might adapt to different cultural contexts. "I’m interested to see how certain countries react to that," she concluded.

The princess cake’s journey from a Swedish delicacy to an American culinary sensation illustrates the complexities of cultural exchange in the global gastronomic community. As chefs innovate upon this classic recipe, the future of the princess cake remains as layered as the dessert itself.