Norwegian Cream Cake

31 Aug

A 3-layer cake with walnuts and whipped cream on the top of each layer.

-By Carrie (Strommen) Lennie


1 ½ cup soft butter
2 cups sugar
3 eggs
1 ½ cup commercial sour cream
1 ½ tsp vanilla
3 cups all-purpose flour
2 ¼ tsp baking powder
¾ tsp baking soda
3/8 tsp salt
1 cup heavy cream
1/3 cup brown sugar, firmly packed
½ tsp vanilla
½ cup chopped walnuts
1 Tbsp sifted brown sugar
Walnut halves


  1. 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 ½ tsp vanilla.
  2. Sift flour, measure and sift again with baking powder, soda and salt. Gradually add to creamed mixture. Beat to blend thoroughly.
  3. Divide batter among 3 greased 9-inch round cake pans. Bake at 350 degrees for 45 minutes or until cake pulls away from sides of pan and toothpick inserted in center comes out clean.
  4. Allow cake layers to cool in pan a few minutes, then turn out on wire racks to cool well.
  5. Whip cream with the 1/3 cup brown sugar and the ½ tsp vanilla.
  6. To assemble cake, place 1 layer on platter, spread top completely to edges with 1/3 of the whipped cream. Sprinkle with ½ the chopped walnuts. Top with another cake layer, repeat with spreading of cream and nuts. Top with third layer, spread remaining cream over top.
  7. Sprinkle with the 1 Tbsp sifted brown sugar and decorate with walnut halves. Makes 12 to 16 servings.
Leave a comment

Posted by on August 31, 2011 in Desserts


Leave a comment

Please log in using one of these methods to post your comment: 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: