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Lagkage

Lagkage is the Danish cream layer cake, sponge and whipped cream piled with strawberries and fruit, served at every… · Denmark

Also known as cream layer cake

📍 Nationwide (Denmark) ★ 4.5
Last updated Aug 24, 2026 · Reviewed by the WhatWhereVacay editorial team

Lagkage is the Danish cream layer cake, sponge and whipped cream piled with strawberries and fruit, served at every Danish birthday and celebration.

About Lagkage

Lagkage is the Danish cream layer cake, the cake most often seen at Danish birthdays, confirmations and celebrations. The name means simply “layer cake”, and the familiar form is built from light sponge layers filled and covered with generous whipped cream and fruit. The classic birthday version is often assembled as a large sheet cake and cut into generous slices.

Finished cakes are traditionally piled with fresh fruit — strawberries, raspberries and mandarin segments are favourites — along with vanilla or custard cream between the tiers. A dusting of chocolate, marzipan details or chocolate leaves may crown the top. The result is light, creamy and prized for its soft, sweet simplicity rather than elaborate decoration.

Lagkage is so tied to celebration in Denmark that for a child’s birthday it is commonly shaped and decorated as a kagemand (a cake man), with sweets and candles for the birthday song. Bakeries across the country sell it year-round, and few Danish milestones pass without a slice on the table.

🏛️ History & Culture

Lagkage, meaning "layer cake" in Danish, is a beloved dessert in Denmark, typically composed of airy sponge layers filled with whipped cream, fresh fruit such as strawberries or raspberries, and often a hint of vanilla custard. Its exact origins are not well-documented, but it has been a staple of Danish home baking and patisserie for generations, evolving from simple European layer cakes into the distinctively light and fruity version known today.

While lagkage is enjoyed throughout Denmark, regional variations might include different seasonal fruits or a switch to marzipan or chocolate fillings, depending on local taste. It holds deep cultural significance as the quintessential birthday cake, especially for children, where it is often topped with candles and small Danish flags, and it also appears at confirmations, weddings, and other festive gatherings, symbolizing celebration and communal joy.

🍳 How to make Lagkage

AI-assisted, not kitchen-tested

Classic Danish Lagkage (Layer Cake)

Lagkage is Denmark's iconic layered celebration cake, built from thin sponge rounds stacked with whipped cream, jam, and fresh fruit. A chilled rest before slicing keeps the layers tidy and the cream firm.

Prep
35 min
Cook
25 min
Total
60 min
Serves
8-10
Difficulty
Medium

Recipe ingredients

  • 200 g (1 cup) plain flour, all-purpose, or null
  • 5 g (1 tsp) baking powder
  • 150 g (¾ cup) caster sugar, fine granulated, or null
  • 4 whole large eggs, cold from the fridge, or null
  • 5 ml (1 tsp) vanilla extract
  • 50 g (3½ tbsp) unsalted butter, melted and slightly cooled, or null
  • 600 ml (2½ cups) double cream, heavy cream with at least 35% fat, or null
  • 30 g (¼ cup) icing sugar, powdered, or null
  • 5 ml (1 tsp) vanilla extract (for cream)
  • 150 g (½ cup) raspberry jam, strawberry is also traditional, or null
  • 200 g (7 oz) fresh strawberries, sliced, or null
  • 150 g (5 oz) fresh raspberries
  • 100 g (3½ oz) dark chocolate, 70%, for grating, or null
  • 10 g (1 tbsp) flaked almonds, lightly toasted, or null

Steps

  1. 1 Preheat the oven to 180°C (350°F). Line a 23 cm (9 in) round springform pan with baking paper on the base and lightly butter the sides.
  2. 2 Whisk the eggs and caster sugar in a heatproof bowl over a pan of barely simmering water until the mixture is just warm to the touch (about 40°C / 104°F) and the sugar has dissolved. Remove from the heat.
  3. 3 Beat the egg mixture with an electric whisk on high speed for 5-7 minutes, until very pale, tripled in volume, and the ribbon stage is reached (a ribbon of mixture should sit on the surface for a few seconds before sinking).
  4. 4 Sift the flour and baking powder together. Fold gently into the egg mixture in three additions using a large metal spoon, cutting through the centre and sweeping under, keeping as much air in the batter as possible.
  5. 5 Drizzle the melted butter and vanilla down the side of the bowl and fold through quickly with the last third of flour until just combined. Do not overmix.
  6. 6 Pour the batter into the prepared pan, smooth the top, and bake on the middle shelf for 22-25 minutes, until the top is golden, springs back when pressed, and a skewer comes out clean.
  7. 7 Run a knife around the edge, release the springform, and cool the sponge on a wire rack. Once completely cold, slice horizontally into 3 even layers using a long serrated knife.
  8. 8 Whip the double cream with icing sugar and vanilla to soft-medium peaks (it should hold its shape but look pillowy, not stiff). Stop early and check - Danish-style cream is whipped gently rather than to stiff peaks.
  9. 9 Place the bottom sponge layer on a serving plate. Spread with one third of the whipped cream, then half the jam and a layer of sliced strawberries and raspberries, leaving a 1 cm border.
  10. 10 Add the middle sponge, press down lightly, and repeat with another third of cream, the remaining jam, and most of the fruit.
  11. 11 Top with the final sponge layer. Cover the top and sides with the remaining cream, smoothing it neatly.
  12. 12 Decorate the top with the reserved fruit, grate dark chocolate over generously, and sprinkle with toasted flaked almonds.
  13. 13 Chill for at least 1 hour (ideally 3-4 hours) before slicing with a sharp knife dipped in hot water and wiped dry between cuts. Best eaten the same day; keep refrigerated and consume within 24 hours.
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Ingredients
Steps

Lagkage — frequently asked questions

What is Lagkage?

Lagkage is the Danish cream layer cake, the cake most often seen at Danish birthdays, confirmations and celebrations. The name means simply “layer cake”, and the familiar form is built from light sponge layers filled and covered with generous whipped cream and fruit.

What is Lagkage made of?

Lagkage is made with sponge cake (flour, eggs, sugar), whipped cream, strawberries, raspberries, mandarin segments and vanilla custard cream. Recipes vary by region and by cook, but those are the core ingredients.

Where does Lagkage come from?

Lagkage comes from Denmark, and is especially associated with Nationwide (Denmark). Lagkage, meaning "layer cake" in Danish, is a beloved dessert in Denmark, typically composed of airy sponge layers filled with whipped cream, fresh fruit such as strawberries or raspberries, and often a hint of vanilla custard.

Where can I eat Lagkage?

Lagkage is served across Denmark at birthdays and celebrations, and found at bakeries and café chains such as Lagkagehuset, as well as independent konditori. It is a year-round constant on Danish tables, especially for weekend family gatherings in Copenhagen…

How do you make Lagkage?

Making Lagkage at home takes about 35 minutes of prep and 25 minutes of cooking. The recipe on this page serves 8-10 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.

What else is Lagkage called?

Lagkage is also known as cream layer cake.

→ More traditional dishes from Denmark

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