Norwegian Cream Cake

For my grandfather’s birthday a couple weekends ago I was entrusted with the most important job of all: making his birthday cake.

Grandpa is a straightforward kind of guy, so I didn’t think an overly sweet boxed cake with lots of colorful sprinkles would be appropriate.  So, I pulled out an old recipe for my wonderfully dense, moist, just-sweet-enough Norwegian Cream Cake.

I found this recipe in a teeny little cookbook that I bought from the Norway pavilion in Epcot at Walt Disney World about fifteen years ago.  (In all that time, I haven’t yet tried any of the other recipes.  Most of them involve mackerel.)  It is one of the few cakes that I am comfortable making from scratch.

Don’t be afraid if the batter is a little thick, almost the consistency of cookie dough.  I have doubled the recipe for the frosting; there never seems to be enough when I follow the directions in the book.

Norwegian Cream Cake

  • 1-1/2 cups butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1-1/2 cups sour cream
  • 1-1/2 teaspoon vanilla
  • 3 cups all-purpose flour
  • 2-1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/8 teaspoon salt
  • 2 cups heavy cream
  • 2/3 cup brown sugar, packed
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts
  • sifted brown sugar
  • walnut halves

In a large mixing bowl, cream butter and sugar.  Add eggs one at a time, beating until mixture is light and fluffy.  Beat in sour cream and 1-1/2 teaspoon vanilla.

In a medium bowl, sift together flour, baking powder, baking soda and salt.  Gradually add to creamed mixture, beating just until blended thoroughly.  The batter will be thick.

Divide batter among three greased 9″ round cake pans.  Bake at 350ºF for about 45 minutes, or until cake pulls away from sides of pan and a toothpick inserted in the center comes out clean.  Allow cake layers to cool in pan for a few minutes, then turn out on wire racks to cool completely.

Whip heavy cream with 2/3 cup brown sugar and 1 teaspoon vanilla until stiff.

To assemble:

Place one layer on platter.  Spread top completely to edges with whipped cream.  Sprinkle with half of the chopped walnuts.  Top with another cake layer; repeat with spreading of cream and nuts.  Top with third layer.  Spread remainder of whipped cream over top and sides of cake.  Sprinkle with sifted brown sugar and decorate with walnut halves.


8 Comments (+add yours?)

  1. Anne
    May 01, 2009 @ 09:01:14

    That is a beautiful cake, my dear. I must try that sometime, I have it would be a big hit at my house.


  2. curlywurlygurly
    May 01, 2009 @ 17:45:05

    i just got drool on my keyboard. that cake looks mucho delicious! nom nom. i love your new layout, too!


  3. Joy
    May 02, 2009 @ 09:34:50

    I’m drooling too. Awesome looking cake.


  4. Megan
    May 04, 2009 @ 14:45:48

    So my birthday is in July… do you deliver? 🙂 This looks incredible. Thanks for sharing — and for the afternoon eye candy (or eye cake?)!


  5. Amy
    May 11, 2009 @ 01:17:40

    Holy glycemic index overload, Batman, that cake looks good!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: