Danish layer cake

  • Total Time

    • Prep Time

    • Bake Time

  • Serves



This is a traditional celebration cake in Denmark and you can ring the changes with your own favourite fillings. This recipe is a beautifully rich creamy cake that feels lovely and summery. This recipe was taken from World’s Best Cakes by Roger Pizey, published by Jacqui Small.


  1. Preheat the oven to 180°C (fan 160°C, gas mark 4).

  2. Draw six circles of 21cm (8in) diameter on baking parchment Turn the paper over so the ink doesn't bleed into the cakes, and place onto three baking trays (2 on each tray).

  3. Cream the butter and sugar together until light and fluffy.

  4. Add in the eggs, one at a time, beating well after each addition, then add the vanilla extract.

  5. Beat in the sifted flour and baking powder until all the ingredients are well combined.

  6. Divide the mixture into 6 (about 130g (4½oz) per circle) and, using a palette knife, carefully spread the mixture out to fill the circles. Use a small dot of the mixture to ‘glue’ the parchment to the baking tray, so it doesn't flap about once in the oven.

  7. Bake for about 15 minutes or until golden. Remove the cakes from the oven and cool on a wire rack. Then remove the baking parchment.

  8. Now, put the cake together. Spread a layer of raspberry jam on each sponge except the one chosen to be the top layer, followed by a layer of  the whipped cream and stack until complete. Dust liberally with icing sugar and serve

Let's Bake

The easiest way to follow a recipe


  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives

Register with BakingMad.com to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes
First Name
Last name
Date of birth

How we use your information

Treating your personal data with care is important to us. If you’d like to know how we use your personal data, including how we personalise our communications to you please see our Privacy Policy

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!