Some desserts whisper elegance. Others shout joy. But Lagkage? It simply smiles. It’s the cake that shows up whenever life has something to celebrate — birthdays, anniversaries, confirmations, or just an excuse to gather and eat something sweet and pretty
Soft sponge layers, billowy whipped cream, juicy fruit, and sometimes a touch of jam — Lagkage is like the Danish version of happiness stacked in edible layers. There’s nothing pretentious here. Just honest ingredients, lovingly assembled, and served with laughter and candles
A Slice of History – How Lagkage Became Denmark’s Celebration Staple
The Danish word lagkage means literally layer cake, and this is what it is. Layered cakes are probably a tradition that started in the 1800s as butter, sugar, and flour became more accessible to the middle class. Families in Denmark began baking sponge cakes and cutting into layers, topping them with whipped cream, jam or fruit compote, especially in time of having fresh cream and berries in the summer of the year
Lagkage entered in the course of time to be an indispensable birthday or holiday treat. Every family had their own version — some used chocolate sponge, others vanilla. Some topped it with marzipan, while others loved a drizzle of glaze or just a crown of strawberries
But no matter the recipe, the meaning was always the same: this cake means joy.
Ingredients
For the Sponge Cake (Makes 3 Layers):
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 tsp baking powder
- Pinch of salt
Would you like it in chocolate? Substitute 2 tbsp of flour with cocoa
Need to save time? Store-bought sponge cake rounds work in a pinch — just go easy on the fillings so it doesn’t collapse.
For the Filling:
- 2 cups heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla
- a half cup of fruit jam (raspberry or strawberry jam is best)
- 1- 2 cups Fresh fruits – strawberries, raspberries, sliced bananas or peaches
Oh, no brand-new berries? Fruit should be used in a can (good, drained one) or a plain compote.
Instructions
Step 1: Heat the oven to 175 oC (350 °F). Line and grease an 8 or 9-inch round pan. In a bowl and using the eggs and sugar, perform a beating exercise on them till they look pale and fluffy. This will take about 5 minutes
Stir flour, baking powder, salt and vanilla carefully using a spatula. Make sure not to over-flatten the mixture. Pour out into a pan and bake 25-30 mins (until the top bounces back when touched)
Leave to cool, then, with the help of a sharp-toothed knife, saw into 2 or 3 even layers
Step 2: In a cold bowl, beat the heavy cream, powdered sugar and vanilla until they make soft peaks. Do not overbeat; you want it smooth and pillowy
Step 3: Place one sponge layer on your serving plate. Spread a thin layer of jam over it, then spoon whipped cream on top and spread gently. Add a layer of fruit
Repeat for the second and third layers (if using), finishing the top with more cream and a generous helping of fresh fruit
You can pipe whipped cream around the edges or leave it rustic — Lagkage wears both styles beautifully
Step 4: Let the assembled cake chill in the fridge for 1–2 hours before serving. This helps it hold together and makes slicing easier
Want to be extra traditional? Add a small Danish flag on top — it’s done at every birthday in Denmark
Leftovers keep for a day or two, but the whipped cream may soften — still delicious, though!
Precautions & Cosy Cake Wisdom
- Make sure your sponge is completely cool before slicing or assembling — a warm cake will melt the cream
- Allow the put-together cake to cool in the fridge for about 1-2 hours and serve. This assists it to stay intact, and it is easy to cut
Serving Hints
- Chill but not ice cold, allow it around 10 minutes and then cut.
- Sprinkle the top with powdered sugar or sprinkle edible flowers to make it fancy
- It’s really good with coffee, or tea, or a glass of bubbly
- Don’t overload the layers — a light hand makes a taller, prettier cake
- Use cold cream and tools for the best whipped consistency
Want more stability? Add a bit of gelatin or mascarpone to your whipped cream
If transporting the cake, chill it well and use a box with support — it’s a soft and delicate beauty
More About Lagkage
Lagkage isn’t just a cake — it’s a moment. It is the voice of someone singing a bit flat, saying happy birthday, the sight of a child with cream on his/her cheek and smiles like the world is your oyster, the fragrance of the first slice cut by a grandparent with trembling hands and pride in his eyes
It is messy and sweet and beautiful in most human senses. And that is the reason why it is so special.
When life has something to celebrate or you simply would like a wonderful way of making an otherwise dull day a special day, bake a Lagkage. Stack it high with love. And don’t forget the candles.
