How to make Bløtkake: A Norwegian Layer Cake

Bløtkake is an essential Norwegian layer cake for any celebration. Using many fresh flavored ingredients, showing off the flavors I always think of when I picture a Norwegian dessert. Delicate on flavor and yet filled with it all at once. This cake is a sure fire way to please at any celebration or gathering. Or you can just make one for fun like I did.

What is Bløtkake?

A layered sponge cake with light whipped cream and sweet berry flavors make for a delectable and light treat. And the sponge helps to soak any excess liquid and really makes for it to taste that much better. A big reason for my love for this cake is the whipped cream.

Now, I have an unpopular opinion, but I am not the biggest fan of super sweet frosting. There, I said it. I just find them a bit too overbearing and filling. Whereas a light cream over the top adds a freshness in flavor and texture. And when you flavor your cream, it goes on a multitude of different cakes.

So berries in a cake are delicious. Hands down. They have such a balance of tartness and sweet that compliments everything. Fruit is the ultimate sugar. And depending on what fruit you use, it creates a new version of a classic. The bløtkake has many variations itself across many many different recipes. They are all a fairly simple base of sponge cake, with layers of jam and sweet cream, topped with more cream and fresh berries. Bløtkake does tend to taste better the longer it sits because the flavors start to seep into each other. 

Making the Bløtkake

Preheat the oven to 325°F (165C)

Next, cut a piece of parchment paper into a 9 inch circle so that it fits perfectly into the bottom of a 9 inch springform pan. Trim a little more if needed. Butter the pan sides and all then place the parchment in and butter it as well. 

Now, using a stand mixer with the whisk attachment, whisk the eggs, vanilla, orange extract, and sugar for 6-8 minutes until it forms stiff peaks when the whisk is removed. Now sift the flour and baking powder into the egg mixture and using a rubber spatula, gently fold it into the batter until just combined.

Next, pour the batter into the prepared pan and place onto a sheet tray. Place into the oven on the middle rack and bake for 35-45 minutes, or until golden brown. Once done, remove and allow the cake to cool completely.

Clean that bowl and whisk and reattach them to the stand mixer. Add the heavy cream, salt, and confectioners sugar. Whisk on medium speed for 3 minutes or until stif peaks form. Place in the fridge to hold until the cake is cooled. 

Assembly

Finally, to assemble the bløtkake. Start by cutting the cake horizontally into 3 even layers. Place the bottom layer onto the plate being used to serve. Using a spoon, drizzle a third of the milk over the bottom layer. Add a layer of strawberry jam and generous helping of whipped cream being sure to spread to the edges of the cake. Place the second layer on top and repeat the process of milk, jam, and whipped cream. Make sure to save enough whipped cream to top the cake.

Once you have done that, add the final layer of cake and add the remaining milk. Use the remaining whipped cream to cover the top and sides of the cake. Add the mixed berries to the top. You can make some fun designs or just scatter them at random.

The cake may be immediately served but I recommend a resting time of 30 minutes in the fridge to allow the cake to settle and solidify. This will especially help when serving outdoors.

Try making this with some of my other recipes

• Blueberry Compote
• Strawberry Compote
• Super simple no cook strawberry jam