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&nbsp;World’s Best Cakes by Roger Pizey, published by Jacqui Small.

Easy

Close up of Danish Layer Cake stacked ontop of a marble serving plate, next to a bottle of Nielsen-Massey Vanilla Extract

Danish Layer Cake dusted in icing sugar, served on a marble plate, with a pink linen cloth in the foreground and a bowl of whipped cream in the foreground

Danish Layer Cake served on a marble plate, with a sieve and a bottle of Nielsen-Massey Vanilla Extract in the background

Danish Layer Cake being dusted with icing sugar by a hand, on a marble serving plate, a bowl of whipped cream in the foreground

Close up of Danish Layer Cake on a marble serving plate, next to a bowl of whipped cream with a pink linen cloth in the background

Danish Layer Cake in the centre of the image on a marble serving plate, with a bottle of Nielsen-Massey Vanilla Extract in the background next to a ramekin and a sieve

Butter (unsalted)

Billington's

Psst. We have the secret to make your already awesome bakes phenomenal. Introducing the finest quality caster sugar for baking – Billington’s Golden Caster Sugar.
What is golden caster sugar? The perfect natural alternative to refined sugar. You can use it in the exact same way and quantity as caster sugar, however, this ingredient adds a magical touch to your bake; a warm golden colour and subtle buttery flavour, ideal for light and fluffy sponge cakes, satisfying shortbreads and dainty macaroons.

Billington's Unrefined Golden Caster Sugar

Egg(s) (free range)

Nielsen-Massey Vanilla Extract - the secret ingredient to guarantee that every bake has the x-factor. A drop here, a dash there, this Vanilla Extract is bursting with all the flavour and aroma of vanilla pods. 

A showstopper on its own or the perfect partner to compliment other ingredients or flavours vanilla is the ultimate flavour enhancer. Savoury or sweet. Cake, cupcakes, buttercream and indulgent treats, this is a must-have ingredient in your kitchen.
What is the difference between vanilla extract and vanilla essence? Well, this extract is derived solely from hand-picked vanilla pods sourced from the finest growing regions of Mexico, Tahiti and Madagascar and entered in a cold extraction process extracting the vanilla from pod, preserving of 300 flavour compounds. For that reason, we always recommend extract instead of the more artificial Vanilla essence to achieve the scrummiest of flavours.

Nielsen-Massey Vanilla Extract

Allinson's

Is plain flour and all-purpose flour the same thing? In answer, yes and it is a staple baking ingredient in most kitchens.
We love Allinson’s Plain White Flour as it is expertly milled from British wheat. Whilst it doesn’t contain any raising agent, like Self-Raising Flour, it is often combined with baking powder or bicarbonate of soda in a recipe to create a beautiful rise in the oven.
This flour makes a whole host of bakes from scrummy scones to pretty tarts and pastries, producing a light and delicate texture. Also, a handy ingredient to have around when thickening sauces.

Allinson's Plain White Flour

Baking powder

For the layers

Raspberry jam

Double cream (whipped)

Icing sugar (to dust)

For the filling 

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…

Danish Layer Cake Recipe | How to Make Danish Layer Cake

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

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).

Cream the butter and sugar together until light and fluffy.

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

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

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.

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

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 &nbsp;the whipped cream and stack until complete.&nbsp;Dust liberally with icing sugar and serve

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Danish Layer Cake

About the bake

Method

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Step 2

Step 3

Step 4

Step 5

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Step 7

Step 8

Ingredients

For the layers

For the filling

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