The Prinzregententorte is one of Bavaria’s most iconic cakes — a masterpiece of thin sponge layers filled with silky chocolate buttercream and finished with a glossy chocolate glaze. In this recipe I’ll show you exactly how to make it at home, with all the tips you need to get those layers perfectly even and fine.
The Prinzregententorte (Prince Regent Cake) is a classic of Bavarian pastry, created in the late 19th century by Munich confectioner Heinrich Georg Erbshäuser in honor of Prince Regent Luitpold of Bavaria. Its signature feature: seven ultra-thin sponge layers — one for each of Bavaria’s historic districts — sandwiched with chocolate buttercream and coated in dark chocolate glaze.
It looks impressive, but with the right technique it’s completely achievable at home. The secret is in how you bake each layer separately — no slicing, no uneven cuts.
Why this recipe works
- Layers baked individually: Each sponge disc is baked on its own sheet of parchment paper. This gives you full control over thickness and guarantees that clean, elegant look.
- Stable buttercream filling: Unlike whipped cream, chocolate buttercream holds its shape perfectly under the weight of the layers — no collapsing, no sliding.
- Balanced flavor: The lemon zest and juice in the sponge cut through the richness of the chocolate, keeping every bite from feeling heavy.
Ingredients for the sponge layers
200 g (7 oz) unsalted butter, softened
200 g (1 cup) sugar
4 egg yolks
Zest and juice of ½ lemon
200 g (1⅔ cups) all-purpose flour
2 heaped teaspoons baking powder
4 egg whites
How to make the sponge layers
- Beat the softened butter and sugar together until pale and creamy.
- Add the egg yolks one at a time, beating well after each addition until the mixture is thick and light (5–8 minutes).
- Add the lemon zest and juice and mix to combine.
- Sift in the flour and baking powder and fold gently into the batter.
- In a separate bowl, whisk the egg whites to stiff peaks. Fold them into the batter with gentle, sweeping movements — don’t deflate them.
- Divide the batter into 7 equal portions (about 40–50 g each).
- Cut 7 rounds of parchment paper to the diameter of your cake tin. Spread one portion of batter onto each round, as thin and even as possible.
- Bake each layer at 180°C (350°F) for approximately 6 minutes, until just lightly golden. Remove and cool completely on the parchment — do not stack while warm.
- Once fully cool, peel each layer carefully off the parchment paper.
⭐ Key tip
Never stack warm layers — they will stick together and tear. Let each one cool completely before handling. Use the same amount of batter for every layer so the finished cake is perfectly even.
Ingredients for the chocolate buttercream
2 egg yolks
50 g (¼ cup) sugar
30 g (3 tablespoons) cornstarch
500 ml (2 cups) whole milk
150 g (⅔ cup) unsalted butter, softened
100 g (¾ cup) powdered sugar, sifted
50 g (1.8 oz) dark chocolate, melted
How to make the chocolate buttercream
- Whisk together the egg yolks, sugar, cornstarch and milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens into a pastry cream. Remove from heat and stir until completely cool.
- In a separate bowl, beat the softened butter until fluffy. Add the sifted powdered sugar and beat again.
- Gradually combine the cooled pastry cream with the butter mixture, beating continuously. Add the melted chocolate and mix until smooth and glossy.
Assembly and decoration
- Place the first sponge layer on your serving plate. Spread a generous, even layer of chocolate buttercream on top.
- Continue alternating layers and cream until all 7 layers are stacked.
- Cover the entire cake — top and sides — with chocolate glaze.
- Decorate with whipped cream rosettes or additional glaze as desired.
💡 Storage tip
This cake is actually better the next day — the layers absorb moisture from the cream and everything settles into a more cohesive texture. Store in the refrigerator, well covered.
Variations
- Classic Bavarian: stick to 7 layers for the traditional version.
- Mocha filling: add 1 teaspoon of instant espresso powder to the buttercream.
- Apricot and chocolate: spread a thin layer of apricot jam between layers for a more moist, fruity version.
- Dark chocolate glaze: use 70% cocoa chocolate for a more intense, less sweet finish.
Frequently asked questions
Traditionally 7 — one for each historic district of Bavaria. You can make 5, 6 or 8 layers without any problem.
Black Forest cake uses chocolate sponge, whipped cream and cherries. Prinzregententorte uses vanilla sponge, chocolate buttercream and chocolate glaze — no fruit, no whipped cream layers.
Yes — slice it first, wrap each piece in plastic film and freeze for up to 2 months. Thaw overnight in the refrigerator.
They weren’t fully cool. This is the most common mistake — always wait until the layers are completely at room temperature before peeling them off the parchment.
Final thoughts
The Prinzregententorte is one of those cakes that looks far more complicated than it actually is. Once you understand the logic — bake each layer separately, let them cool completely, build with a stable buttercream — everything falls into place. It’s a cake worth making for any celebration.
👉 If you enjoyed this recipe, you might also like my Easy Black Forest Cake — another German classic, with a simpler technique.