Berries & Cream Sponge Cake
(Norwegian Bløtkake)
Norwegian Bløtkake is a classic Scandinavian celebration cake made with a light sponge cake layered with jam, creamy vanilla filling, whipped cream, and fresh berries. Traditionally served for birthdays, holidays, May 17th, and special occasions in Norway, this elegant cake is soft, airy, and perfectly balanced between rich creaminess and bright fruit flavors.
Want to try another Norwegian dessert? Try our Kanelbolle (Cinnamon Bread)
Ingredients
Laila’s Tip: Use a kitchen scale! Measuring in grams gives a more exact outcome.
The Cake
| Ingredient | Imperial | Metric |
|---|---|---|
| Eggs | 5 Large | 5 Large |
| Granulated Sugar | ¾ Cup | 160 g |
| All-Purpose Flour | 1 ⅓ Cup | 160 g |
| Baking Powder | 1 tsp | 4 g |
The Fillings & Decor
| Ingredient | Imperial | Metric |
|---|---|---|
| Apple Juice | ¾ Cup | 200 g |
| Raspberry Jam | ½ Cup | 120 g |
|
Pastry Cream (1-Step Pastry Cream) OR (🔗 Norwegian Vaniljekrem) |
1 Batch (2 Cups) |
500 mL |
|
Whipped Cream (Quick Whipped Cream) |
1 Batch (2 Cups) |
180 g |
| Fresh Berries | ~1 ¼ Cup | ~10 oz |
Recipe
The Cake
Prep
Preheat your oven to 320°F (160°C).Lightly grease only the bottom of an 8-inch (20cm) springform pan and line it with parchment paper. DO NOT grease the sides of the pan, as this helps the sponge rise properly.
Combine the eggs & sugar
In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs and sugar on medium-high speed until the mixture reaches the ribbon stage. The batter should become pale, thick, and airy.Laila’s Tip: You’ll know the batter has reached ribbon stage when you lift the whisk and the batter slowly falls back in ribbons that briefly sit on the surface before disappearing.
Add the dry ingredients
Sift the flour and baking powder over the egg mixture. Using a spatula, gently fold everything together until just combined. Be careful not to deflate the batter.Pour the batter into the prepared pan and smooth the top.
Bake & cool
Bake for about 30 minutes, or until the cake is golden brown and springs back lightly when touched.Immediately invert the pan onto a wire rack so the cake cools upside down. This helps prevent the sponge from collapsing.
Allow the cake to cool completely before turning it right side up and releasing it from the pan.
The Fillings & Decor
Prep the sponge
Slice the sponge cake into 3 even layers.Using a spoon or pastry brush, lightly soak each layer with apple juice. The cake should be lightly moistened, not saturated.
Stack the cake
Place the first cake layer onto a cake board or serving plate.Spread half the raspberry jam over the cake creating an even layer, followed by half of the Pastry Cream (or Norwegian Vaniljekrem).
Top with the second cake layer and repeat the process: jam then pastry cream.
Finish & Decorate
Place the final cake layer on top, then frost the entire cake with whipped cream.Decorate with piped whipped cream and fresh berries before serving.
🍽️ Serving: Serve chilled or slightly cool for the best
texture. This cake is traditionally enjoyed in Norway with coffee or tea
and makes a beautiful dessert for birthdays, holidays, and summer gatherings.
For the cleanest slices, refrigerate the cake for at least 1 hour before serving.
❄️ Storage: Store the cake covered in the refrigerator for up to 3 days.
Because the cake contains whipped cream and fresh fruit, it is best enjoyed within the first 24–48 hours for optimal freshness and texture.
The sponge cake layers can also be baked ahead and frozen for up to 2 months before assembling.
Still have questions? Leave a comment below — or catch the step-by-step video on Instagram, TikTok, or YouTube.
Happy baking and sweet travels,
🌎 Laila from Baking Borders
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