Name: Krydderkake (Norwegian Spice Cake)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Norwegian
Ingredients: 3/4 cup (168g) unsalted butter, at room temperature; 2 cups + 2 tablespoons (1/2 liter) cultured milk; 1 1/4 cups (250g) light brown sugar; 2 eggs, at room temperature; 2 1/2 cups (300g) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 2 teaspoons ground cinnamon; 1 teaspoon cardamom; 1 teaspoon vanilla extract; 1/2 teaspoon ground nutmeg; 1 teaspoon ground ginger; 1/4 cup (57g) unsalted butter, at room temperature; 4 ounces (113g) full-fat cream cheese, at room temperature; 2 cups (240g) powdered sugar; 1/2 teaspoon vanilla extract; 1-2 tablespoons caramel sauce; 1-2 teaspoons chopped nuts; Seasonal fruit

Jump to Recipe·Print Recipe·★★★★★5 from 10 reviews

Known for its warm spices and ultra-moist texture, the Norwegian krydderkake (spice cake) is winter cake perfection.

Single layer kyrdderkake decorated with a drizzle of caramel sauce, chopped nuts, blackberries, two fig halves and sprigs of thyme. In the background are bowls with these ingredients, two taper candles, a vase of deep purple dahlias and a cocktail.

This cake is like a cozy winter sweater for your taste buds - warm, comforting and exactly what you want to wrap your senses in on a cold fall or winter night.

I first tried this cake while standing in a friend's kitchen during a particularly dark, Norwegian night (which, honestly, is most of them during the winter) and I've been making it ever since.

Jump to:

What's a krydderkake?
Ingredients
Working ahead
Step-by-step instructions
Expert tips
Other frosting options
Serving suggestions
More cake sizes
Storage
More Norwegian cakes
Recipe

What's a krydderkake?

Krydderkake is Norwegian for "spice cake." It's traditionally made with cultured milk (like kefir) and a blend of spices including, but not limited to, cinnamon, cardamom, nutmeg, and ginger.

While they're particularly common around Christmas, they're also an everyday treats that can be found everything from at birthday parties to impromptu get-togethers over coffee.

Frosted spice cake on a clear cake stand with while bowl, a jar of caramel, two taper candles and a small stack of white plates in the background.

Ingredients

Below you'll find a few recommendations as well as some of the baking science behind key ingredients for this recipe.

A full list of ingredients with their measurements can be found in the recipe card.

Overhead view of labeled ingredients on a gray backdrop.

Butter: Provides fat, moisture, and a buttery flavor. We'll be creaming it with the sugar to create a lighter, finer crumb.
Brown sugar: Adds sweetness, caramel notes and aerates the butter when creamed together.
Eggs: Should be room temperature to keep the batter from seizing.
Cultured milk: Adds moisture and the signature tang that's part of what makes this cake special.
Cinnamon, cardamom, nutmeg and ginger: Create the spice profile for this cake.
Baking powder + baking soda: We're using both in this recipe because baking soda neutralizes the flavor of acids and we want to preserve the tanginess of the cultured milk.

Working ahead

Want to make this cake in parts so all you have to do is assemble it when you're ready? We gotcha!

The cake can be baked, wrapped in plastic wrap and refrigerated for 3-5 days or frozen for up to three months. Frozen cake can be frosted but shouldn't be leveled (it's hard to cut and likely to break into chunks).

The cream cheese frosting can be stored in the fridge for up to seven days or frozen for up to three months. Bring to room temperature and whip for a few minutes before use.

Step-by-step instructions

Thick, beige batter being poured into a silver springform pan.

First, make the batter.

Cream the butter and sugar until light and fluffy. Add the eggs one at a time with the mixer on low.

Add the dry ingredients in three equal parts alternating with the wet ingredients in two parts.

Overhead view of a gold brown baked cake.

Second, bake.

Pour the batter into a greased and lined 9" round springform pan.

Bake at 350F for 55-65 minutes or until a toothpick inserted in the center comes out with only baked crumbs.

Cream cheese frosting on a paddle attachment from a stand mixer.

Third, make the frosting.

Beat the butter and cream cheese until smooth. Add the powdered sugar, beating on high until creamy.

Add the vanilla and beat until combined.

Hand frosting the top of a single layer cake with white frosting.

Finally, frost and garnish.

Spread the frosting over the cooled cake.

Serve plain (it honestly doesn't need anything) or garnish with fruit, nuts or a sweet sauce.

Expert tips

Cream the butter and sugar on medium: While it may be tempting to crank your mixer up to full speed, this can result in over-creamed butter, which will leave dense, gummy streaks in your cake.
Check your cake for doneness: I can't stress enough how moist this cake is, so you'll want to make sure to check it for doneness before taking it out of the oven. I recommend checking it every 5 minutes once you reach 55 minutes.
Air bubble-free frosting: If your frosting has a lot of air bubbles in it, beat it on the lowest speed for 3-5 minutes to work them out.

Other frosting options

In Norway, I often saw krydderkaker served plain, dusted with powdered sugar, or coated with a cream cheese frosting like the one in this recipe (my personal favorite).

A thin layer of chocolate ganache frosting or chocolate buttercream are also popular options.

If you'd like to try something a little less traditional, a browned butter frosting (like the one on this caramel apple cake) or a coconut frosting (like the one on this mini carrot cake) would also be tasty.

Hand drizzling caramel over a single layer spice cake topped with cream cheese frosting.

Serving suggestions

I personally like to drizzle the frosted cake with a little caramel sauce and top it with nuts and fresh, seasonal fruits (I used blackberries, figs and sprigs of thyme for this one).

If you decide to forego the frosting, try topping the warm cake slices with a scoop of vanilla ice cream. Your tastebuds will thank you.

Temperature affects how our taste buds perceive food, which is why cold food tends to taste less sweet and flavorful. For this reason, I recommend serving this cake at room temperature (if you've refrigerated it for storage, an hour on the counter should be enough).

More cake sizes

Want to make this cake in a different size? Here's how to scale this recipe:

Square pan: Bake in an 8" square cake pan until a toothpick comes out with only baked crumbs (55-65 minutes). This recipe does not need to be scaled for this pan size.
Sheet cake: Double the ingredients and bake in a 9"x13" dish; Add 10-15 minutes to your bake time.

Hand cutting into a plated slice of kyrdderkake with the larger cake, two lit taper candles and another slice slightly blurred in the background.

Storage

Once frosted, this cake should be kept in the refrigerator and is best when eaten within three days.

Once the cake has been cut, you can protect the exposed part of the cake by pressing a piece of plastic wrap or parchment into it.

More Norwegian cakes

Norwegian cakes are one of my favorite things to bake - They're simple, elegant, and less sugary than their American counterparts. Here are a few more I think you might enjoy:

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.

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