History of Prinzregent Cake

Prinzregent Cake, also known as Prince Regent Cake, is a rich and decadent layered cake that originated in Germany. It is made of thin layers of chocolate cake and chocolate buttercream, topped with a smooth chocolate glaze. This dessert is named after Prince Regent Luitpold of Bavaria, who served as the regent of the Kingdom of Bavaria from 1886 to 1912. The history of Prinzregent Cake is as rich and layered as the cake itself, so let’s explore its origins, variations, and popularity.

Prinzregent Cake
Prinzregent Cake

Origins of Prinzregent Cake

The story of Prinzregent Cake begins in Munich, Germany, in the early 20th century. It is said that the cake was created in honor of Prince Regent Luitpold, who was beloved by the people of Bavaria for his leadership and patronage of the arts. The cake was first made by the famous Munich pastry chef Heinrich Georg Erbshäuser, who owned a confectionery called the Café Luitpold.

Erbshäuser crafted a cake that would match the grandeur and elegance of the Prince Regent himself, and thus the Prinzregent Cake was born. The cake quickly became a symbol of Bavarian pride and was served at many high society events in Munich and beyond.

Traditional Recipe for Prinzregent Cake

The original recipe for Prinzregent Cake is a closely guarded secret, but it typically includes the following ingredients:

Chocolate Cake Layers:

  • 10 eggs
  • 300 g sugar
  • 200 g flour
  • 100 g cornstarch
  • 100 g cocoa powder
  • 1 tsp baking powder

Chocolate Buttercream:

Chocolate Glaze:

  • 300 g dark chocolate
  • 100 g butter
  • 50 ml cream

Variations of Prinzregent Cake

Over the years, the traditional recipe for Prinzregent Cake has been adapted and modified to suit different tastes and occasions. Some variations include:

Strawberry Prinzregent Cake

  • Uses layers of chocolate cake and strawberry cream
  • Decorated with fresh strawberries

White Prinzregent Cake

  • Replaces chocolate with vanilla or white chocolate
  • Decorated with white chocolate curls or fresh berries

Mocha Prinzregent Cake

  • Adds coffee or espresso to the buttercream or glaze
  • Decorated with chocolate-covered espresso beans

Popularity of Prinzregent Cake

Prinzregent Cake remains a beloved dessert in Germany and beyond. It is often served at weddings, anniversaries, and other special occasions. In Munich, you can still find slices of Prinzregent Cake at the Café Luitpold, which has been serving the dessert since 1890.

In recent years, Prinzregent Cake has gained popularity in other countries, especially among chocolate lovers. It has been featured in food magazines and on cooking shows, and many bakeries and cafes now offer their own take on the classic cake.


Who is Prince Regent Luitpold?

Prince Regent Luitpold of Bavaria was a regent of the Kingdom of Bavaria from 1886 to 1912 and is the namesake of the Prinzregent Cake.

What is the traditional recipe for Prinzregent Cake?

The traditional recipe for Prinzregent Cake includes thin layers of chocolate cake and chocolate buttercream, topped with a smooth chocolate glaze. The exact recipe is a closely guarded secret, but typical ingredients include eggs, sugar, flour, cocoa powder, butter, powdered sugar, and dark chocolate.

What are some variations of Prinzregent Cake?

Some variations of Prinzregent Cake include Strawberry Prinzregent Cake, White Prinzregent Cake, and Mocha Prinzregent Cake.

Where can I find Prinzregent Cake?

Prinzregent Cake is a popular dessert in Germany and can be found at many bakeries, cafes, and high society events. The Café Luitpold in Munich, where the cake was first created, still serves slices of the traditional Prinzregent Cake.


The history of Prinzregent Cake is a testament to the power of food to unite people and honor traditions. This rich and decadent cake has stood the test of time, and its popularity shows no signs of waning. Whether you prefer the traditional recipe or a modern variation, Prinzregent Cake is sure to satisfy any chocolate lover’s cravings.

I'm Jennifer Tirrell, a self-taught baker, and founder of CakeRe. As an experienced baker and recipe publisher, I have spent over a decade working in the kitchen and have tried and tested countless baking tools and products. From classic cakes to creative twists, I've got you covered. So grab your apron and let's get baking!

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