Danish Butter Cake – Soft and Moist!

Danish butter cake is always a good choice! The yeast dough makes the cake light and fluffy, while the sweet almond cream ensures that the cake stays buttery, moist and delicious. This delicious cake is perfect for any occasion. And an event isn’t good until the cake is appropriate (as we should all know).

They know how to make good desserts in Scandinavia. For example, who can resist the classic Swedish kanelbullar? Sweet cinnamon rolls are just wow. It feels the same way with Danish butter cake. These are also snails, but with nuts instead of cinnamon and as a bonus, in cake form. Basically the same concept, but better because the cake. With this combination, you can put a delicious dessert on the table that everyone will love.

Here are a few more delicious Scandinavian desserts, because they have great recipes up north.

Norwegian skoleballer grated coconut on a black plate next to a flower on top and a light stone table.


And now let’s get to the Danish butter cake! After all, the airy, soft dough and the wonderful almond cream do not make themselves. But before that, a few Scandinavian main courses if you want to plan a whole Scandinavian style menu.

Sliced ​​Danish butter on a pink plate, next to another plate of cake on a blue tablecloth


Our Danish Butter Cake recipe will easily convince everyone.

press release

This Danish butter cake recipe will make everyone happy at the dinner table, because love goes through the stomach. You can convince everyone how much you love them with such a delicious dessert.


  1. Melt 50 grams of butter, pour the milk and remove the pan from the stove. Mix the yeast and 2 tbsp of sugar. Mix flour and 1 pinch of salt. Add 1 egg and warm milk mixture, make a soft dough. Cover and let the dough rise in a warm place for about 1 hour until it doubles in volume.

  2. For the almond cream, cream together 150 grams of butter with 150 grams of sugar. Mix in almond and bitter almond oil. Knead the dough briefly. Roll out 1/3 of the dough on a floured surface (26 cm ø) and place in the bottom of a greased springform pan (26 cm ø). Melt 25 grams of butter and brush the base with it. Top with about 1/3 of the almond mixture and spread.

  3. Roll out the remaining dough on a floured work surface into a rectangle (35 x 40 cm). Spread the remaining almond mixture on top. Roll the dough along the long side. Cut the roll into 16 pieces and put it in a tin. Leave for another 15 minutes.

  4. Melt 25 grams of butter to brush. Beat 1 egg and mix the butter. Spread the bread with the butter mixture. Bake in a preheated oven (180 degrees, fan: 160 degrees, gas: level 2) for about 40 minutes. Let it cool. Powder with powdered sugar.

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