🇩🇪 Germany · Dessert
Prinzregententorte (Bavarian Layer Cake)
By eatmundo · July 6, 2026
A magnificent Bavarian specialty, Prinzregententorte is an elegant layer cake named after Prince Regent Luitpold. It features at least six (often eight) thin sponge cake layers separated by rich chocolate buttercream, all enveloped in a glossy chocolate glaze.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 180°C (350°F) and prepare 8 round cake pans (or bake in batches) by lightly greasing and flouring them, or lining with parchment paper. This cake requires thin layers, so preparing multiple pans makes the process smoother.
- 2
To make the sponge layers, cream 150g butter with 150g sugar until light and fluffy. Gradually beat in 4 large eggs. Fold in 150g flour and 20g cocoa powder. Divide the batter evenly among the prepared pans, spreading thinly. Bake each layer for 7-9 minutes until lightly golden and set. Let them cool completely.
- 3
For the chocolate buttercream, cream 150g softened butter until very pale. In a separate bowl, whisk 200ml milk, 4 large egg yolks, 150g sugar, and 1 teaspoon vanilla extract over a double boiler until thickened and custard-like. Cool this custard completely.
- 4
Gradually beat the cooled custard into the creamed butter until smooth and fluffy. Stir in an additional 30g cocoa powder and 2 tablespoons of rum (if using) for a deeper flavor. The buttercream should be light and spreadable.
- 5
Assemble the cake by placing one sponge layer on a serving plate. Spread a thin, even layer of chocolate buttercream over it. Repeat with the remaining sponge layers and buttercream, creating a tall, impressive cake. Spread any remaining buttercream thinly around the sides.
- 6
Once all layers are stacked, gently warm 100g apricot jam and brush a thin layer over the entire cake. This acts as a barrier for the chocolate glaze. Chill the cake in the refrigerator for at least 30 minutes to firm up.
- 7
For the chocolate glaze, melt 200g dark chocolate with 100ml heavy cream over a double boiler until smooth and glossy. Let it cool slightly until it thickens to a pourable consistency. Pour the glaze over the chilled cake, ensuring it covers the top and sides completely, creating a smooth finish. Use an offset spatula to smooth if necessary.
- 8
Return the Prinzregententorte to the refrigerator for at least 2 hours, or ideally overnight, to allow the glaze and buttercream to set fully and the flavors to meld. Slice with a hot, dry knife for clean portions and serve at room temperature to best appreciate its rich textures.
Frequently Asked Questions
How thin should the individual cake layers be for an authentic Prinzregententorte?+
Each cake layer should be very thin, ideally around 1/8 to 1/4 inch (3-6 mm) thick, to achieve the traditional delicate balance of cake and cream.
What type of chocolate is best for the glaze, and how can I prevent it from cracking when I slice the cake?+
Use a good quality dark chocolate with 60-70% cocoa solids for a smooth glaze. To prevent cracking, ensure the cake is at room temperature and use a hot, dry knife for slicing.
What's the secret to achieving a perfectly smooth and stable chocolate buttercream for this cake?+
Ensure your butter is at room temperature and beaten until light, and that your chocolate-custard base is fully cooled and at a similar temperature before gradually combining them.
Can I make Prinzregententorte without rum, or substitute it with something else?+
Yes, you can substitute the rum with an equal amount of strong cooled coffee or an alcohol-free rum extract. For a different flavor, Kirschwasser is also a traditional alternative.
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