Norwegian Cream Cake

Norwegian Cream Cake

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  • Prep Time


  • Total Time


  • Servings

    t0 16


  • 1½ C soft butter

  • 2 C sugar

  • 3 eggs

  • 1½ C commercial sour cream

  • 1½ Tsp. Vanilla

  • 3 C all-purpose flour

  • 2¼ tsp baking soda

  • ⅜ tsp salt

  • 1 C heavy cream

  • ⅓ C brown sugar, firmly packed

  • ½ tsp vanilla

  • ½ C chopped walnuts

  • 1 T. sifted brown sugar

  • walnut halves


In a large mixing bowl, cream together butter and the 2 cups sugar. Beat in eggs, 1 at a time; beat until mixture is light and fluffy. Beat in sour cream and the 1 1/2 teaspoons vanilla. Sift Flour, measure and sift again with baking powder, soda and salt. Gradually add to creamed mixture. Beat to blend thoroughly. Divide batter among 3 greased 9" round cake pans. Bake in a moderate oven, 350 degrees, for 45 minutes or until cake pulls away from sides of pan and toothpick inserted in center comes out clean. Allow cake layers to cool in pan a few minutes, then turn out on wire racks to cool well. Whip cream with 1/3 cup brown sugar and 1/2 teaspoon vanilla. To assemble cake, place 1 layer on platter, spread top completely to edges with 1/3 of the whipped cream. Sprinkle with 1/2 the chopped nuts. Top with third layer, spread remaining cream over top. Sprinkle with the 1 tablespoon sifted brown sugar and decorate with walnut halves.


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