Swedish Flop Cake

As delightful as it is light and airy, this Swedish flop cake is a unique Scandinavian dessert that combines the best of yeasted cake, crunchy streusel, a tangy layer of fruit jam and a silky layer of ermine frosting.

But don’t let the multiple components intimidate you—each step is straightforward, and the result is a stunning layered dessert that’s worth every minute spent in the kitchen. Our step-by-step guide breaks down the recipe into manageable parts, allowing even novice bakers to master this showstopping treat in a little over an hour.

Ingredients for Swedish Flop Cake

• Yeast: Quick-rise yeast helps the cake rise quickly and creates a light and airy texture.
• Milk: Warm whole milk provides moisture to the cake and helps activate the yeast. It’s also used to add creaminess to the frosting.
• Butter: Unsalted butter adds richness to the cake, streusel and frosting.
• Sugar: Granulated sugar sweetens the cake, streusel and frosting. In addition, it also creates a tender crumb and helps balance the tangy notes from the jam.
• Eggs: Room-temperature eggs contribute to the cake’s structure and richness.
• Lemon zest: Fresh lemon zest adds a bright, citrusy note to the Swedish flop cake.
• Vanilla extract: Vanilla extract enhances the flavor of both the cake and the frosting. Here are the best vanilla extract brands.
• Flour: All-purpose flour forms the base of the cake, streusel and frosting, giving them structure.
• Sea salt: Sea salt helps to balance the sweetness and enhances all the flavors in the cake.
• Brown sugar: Light brown sugar is used in the streusel for a deeper, molasses-like sweetness. If you’re curious, here are the main differences between light and dark brown sugar.
• Almond extract: Almond extract adds a subtle nutty flavor to the frosting.
• Rhubarb or raspberry jam: Either of these jams will provide a tart contrast to the sweet frosting and cake layers in this Swedish flop cake.
• Confectioners’ sugar: Powdered sugar is used for dusting the top of the cake for a finished look. If you’re up for it, here’s how to make powdered sugar at home.

Directions

Step 1: Prepare the cake batter

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In a stand mixer bowl, combine the yeast and warm milk, and let it stand for five minutes. Whisk in the melted butter, sugar, eggs, lemon zest and vanilla extract. Using the paddle attachment, beat in the flour and salt until the batter becomes shiny, three to four minutes (the batter will be very loose and sticky).

Editor’s Tip: Ensure your milk is at the correct temperature, 110° to 115°F, to properly activate the yeast without killing it.

Step 2: First rise

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Transfer the batter to a greased bowl and lightly sprinkle the surface with additional flour to prevent sticking. Cover the bowl and let the dough rise in a warm place until it’s doubled in size, about one hour.

Step 3: Second rise

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Lightly grease a 13×9-inch baking pan and line it with parchment paper, allowing the ends to extend up the sides. Transfer the risen dough to the prepared pan. Cover it, and let it rise again until doubled, about 45 minutes.

Step 4: Prepare the streusel

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Preheat the oven to 350°. In a bowl, combine the flour, brown sugar and fine sea salt. Add the room-temperature butter and rub the mixture together until coarse crumbs form. Refrigerate the streusel while the dough completes its second rise.

Step 5: Bake the cake

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Sprinkle the chilled streusel evenly over the risen dough. Bake the cake on the center rack until the edges start to brown, about 30 minutes. Cool the cake in the pan on a wire rack.

Editor’s Tip: To ensure even baking, rotate the pan halfway through the baking time.

Step 6: Make the frosting

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In a large saucepan, whisk the flour, milk, sugar and salt. Cook over medium heat, whisking constantly, until the mixture thickens, about one minute. Remove the pan from the heat and let it cool completely. In a separate bowl, whisk the butter and extracts on high speed until fluffy, about two minutes. Add the cooled flour mixture, and beat until fluffy and mousse-like, about five minutes.

Step 7: Assemble the cake

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Remove the cooled cake from the pan. Using a serrated knife, trim 1/4 inch off the outside edges, and slice the cake horizontally into two layers. Spread the ermine frosting evenly over the bottom layer, then top that with jam. Replace the top layer of cake and dust it with confectioners’ sugar.

Editor’s Tip: To keep the frosting and jam from mixing together, chill the frosted bottom layer briefly before adding the jam.

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Swedish Flop Cake Variations

• Try different fruits: Experiment with different jam flavors like strawberry, apricot or your favorite homemade fruit preserves.
• Add a nutty twist: Add a handful of toasted almond slices to the streusel for an added extra crunch.
• Use spices: Mix a pinch of cinnamon, nutmeg and mace into the streusel to add a warm, spiced flavor to this Swedish flop cake recipe.
• Give it an additional burst of citrus: You can add orange or lime zest along with the fresh lemon zest to brighten up the flavors of this cake even further.
• Make a chocolate lover’s version: Incorporate a tablespoon of cocoa powder into the cake batter, and use mini chocolate chips in the streusel, for a chocolaty twist.

How to Store Swedish Flop Cake

Store the assembled cake in an airtight container in the refrigerator for up to three days. The cake is best enjoyed at room temperature, so remove it from the fridge about 30 minutes before serving.

Can you freeze Swedish flop cake?

Yes, you can freeze Swedish flop cake. Wrap individual slices tightly in plastic wrap, then in aluminum foil. Transfer them to a freezer-safe container, and freeze them for up to three months. Thaw the cake in the refrigerator overnight and bring it to room temperature before serving.

Swedish Flop Cake Tips

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What’s the secret to a light and fluffy ermine frosting?

The key to perfect old-fashioned ermine frosting is ensuring that the cooked flour mixture is completely cool before beating it with the butter. It’s also important to beat the mixture for the full five minutes to achieve a frosting that’s light and has a mousse-like texture.

How do I know when the cake is properly baked?

The cake layer is done when the edges start to brown in the oven and a toothpick inserted into the center of the cake comes out clean. The streusel topping should be golden brown and slightly crisp.

Can I make Swedish flop cake without a stand mixer?

While a stand mixer makes the process easier, you can make this Swedish flop cake by hand. Use a large bowl and a wooden spoon to knead the dough by hand for about 10 minutes in order for the gluten to develop in the batter.

Can I use a different frosting for Swedish flop cake?

Yes, you can substitute ermine frosting with whipped cream or a light cream cheese frosting for a different flavor profile. On a cake baking spree? There are many different frostings you can make from scratch.