My grandmother kept a yellowed recipe card for Prinzregententorte folded inside her cookbook, and whenever she sliced that glossy, stacked chocolate cake the whole kitchen smelled like a cozy German bakery. I still remember the soft, airy sponge layers and the snap of the chocolate glaze — the whole family paused mid-conversation. I learned soon that this cake loves patience: thin, airy layers stacked with silky chocolate filling, finished with a shiny ganache. Making it at home feels fancy but surprisingly doable, and every time I make it I hear my grandmother’s gentle, “Take your time, dear,” as I whisk eggs and melt chocolate. It’s a celebration cake that doubles as comfort food — and yes, it’s worth every minute.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 45 minutes active (plus chilling)
- Cook Time: 25–30 minutes (per 2 rounds)
- Total Time: 3–4 hours (including chilling and layering)
Why This Recipe is Awesome
This Prinzregententorte gives you that dramatic, elegant cake without needing a pastry degree. You get delicate, slightly springy chocolate sponge layers, rich chocolate buttercream between each sheet, and a glossy ganache that cracks in a lovely way when you slice it. It balances lightness and deep chocolate flavor. Who doesn’t love a cake that looks fancy but behaves like a reliable friend in the kitchen?
Ingredients
For the Main Dish:
- For the sponge (makes two 9-inch rounds):
- 6 large **eggs**, room temperature
- 1 1/4 cups granulated **sugar**
- 1 cup all-purpose **flour**
- 1/3 cup unsweetened **cocoa powder**, sifted
- 1/4 tsp **salt**
- 4 tbsp unsalted **butter**, melted and cooled
- 1 tsp **vanilla extract**
- For the chocolate buttercream filling:
- 12 tbsp (1 1/2 sticks) unsalted **butter**, softened
- 1 3/4 cups powdered **sugar**, sifted
- 1/3 cup unsweetened **cocoa powder**, sifted
- 4 oz semi-sweet **chocolate**, melted and cooled
- 2–3 tbsp **heavy cream** (or milk) to reach spreadable consistency
- 1 tsp **espresso powder** or 1 tbsp strong brewed coffee (optional, boosts chocolate flavor)
- For the ganache glaze:
- 6 oz dark **chocolate**, chopped
- 1/2 cup **heavy cream**
- 1 tbsp unsalted **butter** (for shine)
For the Sauce / Garnish (if applicable):
- Fresh berries or powdered sugar for dusting (optional)
- Toasted chopped **hazelnuts** or **almonds** (optional)
How I Make It
Step 1:
Preheat the oven to 350°F. Grease and line two 9-inch round cake pans. Whisk your **eggs** and **sugar** in a large bowl over a hot water bath until warm to the touch (about 120°F) and the sugar dissolves — you’ll feel the mixture thicken and get glossy. Remove from heat and beat with an electric mixer until the batter triples and turns pale and fluffy, about 6–8 minutes. Gently fold in **flour**, **cocoa**, and **salt** in two additions, then fold in the cooled **butter** and **vanilla**. The batter should look light and airy.
Step 2:
Divide the batter between the two pans and smooth the tops. Bake one pan at a time if you don’t have two racks; each round will take about 12–15 minutes. Look for a springy surface and a toothpick that comes out with a few moist crumbs, not batter. Let cakes cool in the pans for 5 minutes, then turn them out onto racks to cool completely.
Step 3:
Once cool, use a serrated knife or cake leveler to slice each cake into four even layers horizontally, giving you 8 layers total. Place the bottom layer on your serving plate. Spread a thin, even layer of chocolate buttercream — you want thin ribbons, not mountains, so the cake stays elegant and not overly sweet. Repeat, stacking as you go. Press very lightly so layers sit snugly but don’t smoosh out the filling.
Step 4:
Chill the stacked cake in the fridge for at least 30 minutes to firm the buttercream. Meanwhile, make the ganache: bring the **heavy cream** to a simmer, pour over chopped **chocolate**, let sit 1 minute, then stir until smooth. Stir in the **butter** for shine. Pour the warm ganache over the chilled cake, nudging with a spatula so it runs down the sides. You’ll hear a soft, pleasing drip sound as it settles — bakehouse vibes at home.
Step 5:
Chill the cake another 30 minutes so the ganache sets and the layers knit. Slice with a warmed, wiped knife for clean cuts. Garnish with fresh berries, a dusting of powdered sugar, or toasted nuts if you like. Serve slightly chilled or at cool room temperature — the textures sing when the buttercream is just melded but not melted.
Pro Tips
- Beat the eggs until very pale and airy — that air gives you the light sponge without chemical leaveners.
- Use a warm, wiped knife for slicing to get clean layers; warm the blade under hot water and dry between cuts.
- Don’t skimp on chilling before glazing — a cool cake prevents the ganache from soaking into the layers.
- If you don’t have heavy cream for ganache, use 3 tbsp milk plus 1 tbsp butter per 1/4 cup cream as a quick hack.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use Greek yogurt or sour cream in the buttercream for tang — it lightens the sweetness but changes texture slightly.
- Swap heavy cream in ganache with coconut cream for a dairy-free version (flavor tilts coconut-forward).
- For gluten-free: substitute a 1:1 gluten-free flour blend; texture will be slightly crumblier but still delicious.
- For a boozy note: add 1–2 tbsp rum or brandy to the buttercream — it lifts the chocolate beautifully.
Variations & Tips
- Make it mocha: dissolve 1 tsp espresso powder into the melted chocolate in the buttercream.
- Go fruity: thinly spread raspberry jam between every other layer for bright acidity.
- Nutty twist: fold 1/2 cup finely chopped toasted hazelnuts into the buttercream for crunch.
- Mini-version: make three 6-inch cakes and stack for a party-friendly single-serving display.
- Chocolate-orange: add 1 tbsp orange zest to the batter and a splash of Cointreau to the ganache.
- Kid-friendly: skip the booze and add mini chocolate chips between layers for surprise texture.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! I often assemble the cake a day ahead and chill it overnight. The flavors meld and slicing gets easier. Keep covered in the fridge.
- Can I double the recipe?
- Sure thing. You’ll need extra pans and a bit more chilling time. Bake in batches if needed and stack as directed once layers cool.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a slightly different crumb and flavor.
- How do I know it’s done?
- Look for a springy top and edges pulling from the pan. A toothpick should come out with a few moist crumbs, not wet batter. The cake should feel light when you lift it.
- What if I don’t have ingredient X?
- Swap **espresso powder** with instant coffee or omit it — it just boosts chocolate. Replace heavy cream with full-fat coconut milk in equal amount for a dairy-free ganache.
How I Like to Serve It
I serve Prinzregententorte slightly chilled with strong coffee or a glass of dessert wine. It shines at holidays and birthdays, yet it also makes a regular Tuesday feel celebratory. Pair it with a bright berry compote or a scoop of vanilla ice cream to cut through the richness.
Notes
- Store covered in the refrigerator up to 4 days. Bring to cool room temperature before serving for best flavor.
- This recipe doesn’t involve meat; no internal safe-temp note needed. If you add nuts, label for guests with allergies.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!