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Krydderkake (Norwegian Spice Cake)

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.
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4.8 from 13 reviews

This single-layer, snack-size krydderkake features a generous smear of velvety cream cheese frosting, a caramel drizzle and seasonal fruit.

  • Author: Claire Coffey
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Norwegian

Ingredients

Units Scale

Cake:

  • 3/4 cup (168g) unsalted butter, at room temperature
  • 2 cups + 2 tablespoons (1/2 liter) cultured kefir
  • 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

Frosting:

  • 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

Optional garnish:

  • 1-2 tablespoons caramel sauce
  • 1-2 teaspoons chopped nuts
  • Seasonal fruit

Instructions

Cake:

  1. Grease and line the bottom of a 9" round springform pan.
  2. In a bowl, cream the butter and brown sugar on a medium speed until light, fluffy and no longer clinging to the sides of the bowl (about 2-3 minutes).
  3. Reduce mixer to low and add the eggs one at a time, mixing between each new addition until just combined.
  4. Stir together the dry ingredients (flour, baking powder, baking soda, cinnamon, cardamom, ginger, and nutmeg) in one bowl and the wet ingredients (vanilla extract and cultured milk) in another.
  5. With the mixer still on low, add the dry ingredients in three parts, alternating with the wet ingredients in two parts. Mix until just combined.
  6. Pour into the prepared pan and bake at 350F for 55-65 minutes or until a toothpick inserted in the center comes out with only cooked crumbs.
  7. Place on a cooling rack to cool to room temperature.

Frosting:

  1. In the bowl of a stand mixer fitted with the paddle attachment beat the butter and cream cheese until smooth.
  2. Add the powdered sugar. Beat on low until the sugar is beaten in, then increase to high and beat until smooth (1-2 minutes).
  3. Add the vanilla and beat until just combined.
  4. Spread the frosting over the top of the cooled cake and garnish with nuts, caramel, fruits or fresh flowers.

Notes

    • 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.

Nutrition

Find it online: https://thesimple-sweetlife.com/krydderkake/