Danish Layer Cake
A rich Danish Layer Cake featuring fluffy layers of sponge, creamy pudding, and whipped cream, perfect for celebrations and impressing guests with its elegant presentation.
Ingredients
Instructions
- Beat egg whites with 1/2 cup sugar until stiff, adding sugar a little at a time while beating.
- Beat egg yolks until thick, adding 1/2 cup sugar a little at a time.
- Fold vanilla into egg whites.
- Sift flour, baking powder, and salt; fold into egg mixture.
- Pour batter into two 8 x 8-inch pans (do not grease).
- Bake at 350°F for 20 minutes.
- When cooled, slice each layer to create four layers in total.
- Spread pudding between two layers and jam on one layer.
- Cover the entire cake with pudding.
- This cake can be prepared the day before and kept refrigerated.
- When ready to serve, cover with whipped cream.
- Use a thread or sharp knife to divide layers when serving.
Tips & Substitutions
For a lighter texture, ensure your egg whites are at room temperature before beating them to stiff peaks. You can substitute the vanilla pudding with chocolate or butterscotch pudding for a different flavor profile. If you're short on time, ready-made pudding cups can be used instead of homemade pudding.
Serving Suggestions
Serve this elegant cake chilled, garnished with fresh berries or a dusting of powdered sugar for an added touch. It pairs beautifully with a dollop of whipped cream and is a perfect dessert for special occasions. Consider serving it alongside a refreshing Baptist Cocktail for a delightful contrast.
Storage & Reheating
Store any leftover Danish Layer Cake in an airtight container in the refrigerator for up to 3 days. The flavors will meld beautifully overnight. To enjoy, simply slice and serve cold, or let it sit at room temperature for about 30 minutes before serving for a softer texture.
Nutrition & Diet Analysis (per serving)
Each serving of Danish Layer Cake contains roughly 210 calories, with 3g protein, 32g carbohydrates, and 0g fat. It is a good source of vitamin C (15% of the Daily Value). Note that it is relatively high in sodium, at 946mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, you can make this Danish Layer Cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be sure to choose a blend that contains xanthan gum or add it separately to ensure the structure of the cake remains intact.
How can I make this cake ahead of time?
This cake can be prepared a day in advance. After assembling it with pudding and jam, cover it tightly with plastic wrap and refrigerate. The flavors will deepen and improve overnight, making it even more delicious when served the next day.
What can I use instead of whipped cream for topping?
If you prefer a lighter alternative to whipped cream, consider using whipped coconut cream or a dollop of Greek yogurt mixed with a bit of honey. This will add a creamy texture while keeping the cake light and refreshing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).