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

Oh, and stunning.

They’re the kind of treats you can whip up on a weeknight with pantry staples but that look like they just 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 all of these things and more.

Made with the easiest and most delicate sponge cake you’ve even had, this delicious cake is filled with a raspberry jam and slathered to the heavens with whipped cream that will leave you wanting to share, but decidedly not wanting to share it with everyone you know.

Here’s how to make this cake

First, make the sponge cake.

In the bowl of a stand mixer, combine the eggs and sugar. Whip on high until almost white and fluffy (about 5 minutes). Be sure to really give the batter the full 5 minutes or so of whipping as this is what will give the cake it’s light and fluffy texture, and is also part of what will help it rise.

Fold in the remaining ingredients (flour, baking powder and vanilla extract) until just combined.

Pour the batter into a parchment paper lined 8″ round cake pan and bake at 325F for 30-35 minutes, or until light golden brown.

A note on greasing your cake pan: Unlike most cakes, you won’t want to grease your pan for this one. To make removal easy, be sure to line the bottom of the pan with parchment paper. Once the cake has baked and cooled, run a paring knife around the edges and turn it out onto parchment paper.

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 1/2″ from the edge. Cover with an even layer of whipped cream using a little over 1/3 of the whipped cream you made

A note on other traditional fillings: Although I chose to make this cake with a 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 will work.

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

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 1/2″ of jam-free cake around the edge: As you spread out your jam, be sure to leave about 1/2″ 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.
• 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.

Frequently asked questions

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

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If you liked this recipe, you might also like…

• Hvit dame (Norwegian marzipan cake)
• Kransekake
• Kokosboller (Chocolate covered marshmallows)

Oh hey there!

I see you made it to the bottom of this post. If you’re here, I imagine it’s because Norwegian cuisine holds a special place in your heart, either because it’s something you grew up with or because of its connection to someone you love.

Although my family’s roots lie in Norway and the Americanized version of the cuisine was something I grew up making and eating, making Norwegian bakverk (baked goods) will always take me back to the five years I lived and worked at the end of a fjord in the Hardanger region.

If you’re looking for more authentic Norwegian treats, I highly recommend checking out the Scandinavian baking section of this blog. And if you have a favorite recipe you’re looking to recreate but don’t see it here, don’t be afraid to drop me a comment or an email.

In the meantime, let me take you (vicariously) to summer in the Hardangerfjord.