Bløtkake (Norwegian Cream Cake)

Bløtkake is a classic Norwegian cake worthy of celebrations both big and small. Made with a sponge cake known as sukkerbrød, filled with a sweet fruit filling and slathered in whipped cream, this easy cake takes just an hour to make.

At their core, Scandinavian treats are three things: Simple, delicious and fresh.

And let's not forget stunning.

Whether it's a classic marzipan cake, a showstopping kransekake or an unassuming eplekake, they're the kind of treats that can be whipped up on a weeknight with pantry staples and look like they came out of a five-star restaurant for the fanciest of occasions.

They taste the way summer smells and somehow always leave you both satisfied and wanting more.

And the classic Norwegian bløtkake is unequivocally all of these things.

What is a bløtkake?

A bløtkake is a kind of Norwegian layer cake made up of sponge cake (sukkerbrød), fresh fruit, and whipped cream. It can also include vaniljekrem and is particularly popular in the summer and around Norway's Constitution Day.

Like many Norwegian cakes, this one has a long history with the earliest known iteration of this recipe appearing in a cookbook from 1692.

Ingredients

Guess what! Your shopping list will be short for this cake. Hurray!

But before you hit the store, here are a few thoughts on some of the ingredients you'll want to grab. A full list can be found in the recipe card.

• Eggs: Fresh, cold eggs make for the most stable cake batter.
• Heavy whipping cream: Heavy cream and heavy whipping cream can be used interchangeably (they're actually the same thing). Whipping cream with less than 36% milk fat is not recommended as a substitute.
• Baking powder: Due to the low acidity of this batter, we're using baking powder exclusively.
• Vanilla extract: Traditionally this recipe calls for vanilla sugar, but I prefer the taste of the extract.

Step-by-step instructions

First, make the sponge cake.

Whip eggs and sugar until fluffy (about 5 minutes).

Fold in flour, baking powder, and vanilla.

Pour into a parchment paper-lined cake pan and bake at 325F for 30-35 mins.

A note on greasing your cake pan: Unlike other cakes, you won't want to grease your pan for this one. Line the bottom with parchment paper for easy removal and use a paring knife to release the edges.

Second, make the whipped cream.

In a large bowl, combine the heavy whipping cream and vanilla extract. Beat on high until stiff peaks form.

Be careful not to overbeat the whipping cream as this can cause it to separate.

Finally, assemble the cake.

Cut the cooled sponge cake in half and spread a thin layer of jam to about ½" from the edge. Cover with an even layer of whipped cream using a little over ⅓ of the whipped cream you made

Cover with the second layer of cake and use the remaining whipped cream to cover the top and sides. Decorate with fresh fruit.

Variations

Although I chose to make this cake with raspberry jam because that's what we most often used in the bakery I worked at in Norway (and it's a favorite flavor in our household), that's not your only option.

If you'd like to keep it traditional, you can also fill it with strawberry jam, apricot jam, or a vanilla pastry cream known as vaniljekrem.

If you're open to less traditional fillings, any sort of fruit filling (like lemon curd or a peach bourbon jam) will work.

Expert tips

• Don’t grease your cake pan: This sponge cake is very sensitive to oil and greasing your pan may keep it from rising properly. Instead, line the bottom of your pan with parchment paper. To remove the baked cake from the pan, simply run a thin knife around the edge.
• Let your cake cool in the pan: Because this cake is so light and delicate, leave it in the pan to keep the cake from collapsing as it cools.
• If you want to work ahead, the sponge cake can be wrapped and frozen for up to 3 months.
• Leave about ½″ of jam-free cake around the edge: As you spread out your jam, be sure to leave about ½″ of jam-free cake around the edge. Any closer to the edge and it may get pulled over the edge and into the whipped cream.
• Make sure your whipped cream has a stiff consistency: This is a very soft cake that will be topped with a heavy piece of marzipan. It needs a very stiff whipped cream to hold it all together.

Frequently asked questions

Storage

This cake will keep in the refrigerator for 2-3 days.

Once your cake is cut, you’ll want to protect the exposed cake area. The easiest way to do this is with a piece of plastic wrap or two.

More Norwegian cakes

Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you help me make them better.