Bløtkake (Norwegian Cream Cake)

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.

  • Author: Claire Coffey
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 16 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Norwegian


Units Scale

For the sponge cake:

  • 4 eggs
  • 125g (~1/2 cup + 1 tbsp) granulated sugar
  • 125g (~1 cup) all purpose flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract

For the filling:

  • 3 cups heavy whipping cream
  • 1 tsp vanilla extract
  • 1/3 cup raspberry jam


  1. Combine the eggs and sugar in a bowl and 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 its light and fluffy texture, and is also part of what will help it rise.
  2. Fold in the remaining cake ingredients (flour, baking powder and vanilla extract).
  3. Pour into parchment paper lined 8" round cake pan and bake at 325F for 30-35 minutes.
  4. In a large bowl, whip heavy whipping cream and vanilla extract and until stiff peaks form.
  5. Cut the cake in half and spread jam on top of one of the layers.
  6. Cover with about 1/3 of the whipped cream mixture.
  7. Top with the other half of the cake and cover the top/sides with the remaining whipped cream.
  8. Decorate with fresh fruits.


  • 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 


Keywords: bløtkake, blotkake, norwegian cream cake, norwegian cake recipe