Bløtkake (Norwegian Layered Cream Cake)

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

A tall, soft sponge in three layers, each brushed with milk and spread with vanilla whipped cream and berries, then frosted with more cream. It is a birthday and May 17 favorite. Makes 12 slices in about 3 hr 10 min.

Prep 40 min

Cook 30 min

Cooling 2 hr

Total 3 hr 10 min

Yield 12 slices

Ingredients

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slices

4 (200 g)eggs, room temperature
¾ cup (150 g)granulated sugar
1 cup (120 g)all-purpose flour
1 ¼ tsp (5 g)baking powder
1 pinch (1 g)salt
⅔ cup (150 ml)whole milk
2 ½ cups (600 ml)heavy cream, cold
⅓ cup (40 g)powdered sugar
1 ½ tsp (8 ml)vanilla extract
12 ½ oz (350 g)strawberries, hulled and sliced, reserve some for the top
⅓ cup (100 g)strawberry jam

Fresh ingredient guides

StrawberriesHow to pick, season & nutrition · 49 kcal per 152 g

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Instructions

Heat the oven to 350 F (175 C). Grease and line the bottom of a 9-inch springform pan.
Beat the eggs and sugar on high 7 to 8 minutes until thick, pale and tripled; the batter should fall from the beaters in a slow ribbon.
Sift the flour, baking powder and salt over the eggs and fold gently in thirds so you keep the air.
Pour into the pan and bake 28 to 30 minutes, until golden and springy. Cool 10 minutes in the pan, then turn out and cool completely.
Whip the cream, powdered sugar and vanilla to medium-stiff peaks. Slice the cake into three even layers.
Set the bottom layer on a plate, brush with a third of the milk, spread with half the jam, a layer of cream and half the sliced berries. Repeat with the middle layer, then add the top layer and brush with milk.
Cover the top and sides with the remaining cream, smoothing with a spatula, and decorate with the reserved berries.
Chill at least 2 hours so the sponge absorbs the cream and the cake slices cleanly.

Tips

Soak lightly; the cake should be moist, not wet.
Keep the cream cold and whip just to medium-stiff so it holds the berries' weight.
Make the sponge a day ahead; it slices more cleanly.
Refrigerate cake within 2 hours of serving; discard if left at room temperature more than 2 hours.

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Recipe FAQ

How long does it take to make bløtkake (norwegian layered cream cake)?

Plan on 40 minutes of prep and 30 minutes of cooking, plus 2 hours to chill. The recipe makes 12 slices.

How should I store bløtkake (norwegian layered cream cake)?

Keep refrigerated and eat within 2 days.

Can I make bløtkake (norwegian layered cream cake) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1.5 tsp vanilla extract (8 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A Norwegian celebration cake of light sponge moistened with milk or juice, filled with cream and berries, and covered entirely in whipped cream. Serve it with coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

332 Calories / serving

20.0g Fat

33.6g Carbs

4.9g Protein

23.5g Sugar

Whole recipe (12 servings): ~3984 cal · 240g fat · 403g carbs · 59g protein · 282g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.