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Bløtkake
Sørlandet · Southern Coast

Bløtkake

The celebration cake of Norway — soft sponge soaked in juice, layered with cream, custard and berries.

1 hr 30 minModerate
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Cultural Context & History

No birthday, graduation or 17th of May passes without bløtkake — a cloud-soft layer cake crowned with cream and summer berries, often flagged with tiny Norwegian banners.

Ingredients

  • For the sponge: 4 eggs, 120 g sugar, 120 g flour, 1 tsp baking powder
  • 300 ml vanilla custard (vaniljekrem)
  • 400 ml whipping cream, whipped to soft peaks300 kcal · 0 g protein · 30 g fat · 6.7 g carbs per 100 g
  • 4 tbsp raspberry jam250 kcal · 0 g protein · 0 g fat · 65 g carbs per 100 g
  • 200 g fresh berries
  • Milk, for soaking the layers55 kcal · 3.4 g protein · 2.1 g fat · 5.1 g carbs per 100 g

Per-100 g values shown for ingredients verified against Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients not yet verified show no nutrition line.

Recommended Tools

  • 24 cm springform tinReleases the delicate sponge without tearing its sides.
  • Serrated knifeSlices the cooled sponge into clean, even layers.
  • Offset palette knifeSpreads the cream smoothly over top and sides.

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Step-by-Step Instructions

  1. 1

    Whisk the eggs and sugar to a pale, thick eggnog that holds a ribbon, then fold in the sifted flour and baking powder.

  2. 2

    Pour into a greased 24 cm springform tin and bake at 175°C (345°F) for 30 minutes. Cool completely, then slice horizontally into three even layers.

  3. 3

    Moisten the bottom layer with milk, spread with raspberry jam, and cover with a layer of whipped cream.

  4. 4

    Set the middle layer on top, moisten with milk, and spread with the vanilla custard. Add the final layer and moisten once more.

  5. 5

    Cover the top and sides with the remaining whipped cream and garnish with fresh strawberries and raspberries.

Chef's Tip

Assemble the cake a day ahead and chill overnight — the sponge drinks in the milk and cream and turns properly bløt, soft all the way through.

Chef's Tip

Whip the cream only to soft, billowing peaks; taken too far it turns grainy and won't spread cleanly over the sides.

How this page was made

Written by
The Norcook editorial archive. No individual author is named yet — see the editorial and food-safety policy for what that means and what has to happen before a byline appears.
Content last checked
— “checked” records an editorial check, not a qualified review. Where one exists, the recipe-specific review record appears in the food-safety callout.
Regional context
Sørlandet — the hub carries the wider background, the ingredient glossary and its own sources.
Sources
No page-level sources are recorded for this recipe yet. The cultural background above is written as general context, not as a sourced historical claim.

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