I first heard of krydderkake on a show called Annika. The main character described it as a simple spiced cake made with cinnamon and cardamom, but it's so much more than that! Krydderkake is everything you'd hope for in a Scandinavian dessert...simple, fragrant, cozy, and comforting. It pairs perfectly with a cup of coffee or samovar tea on a cold, gray day.
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Annika went on to say, "Krydderkake traditionally doesn't have icing, but that no one complains if it does." That quick mention was all it took to inspire me to bake one. I immediately paused the show and Googled it, then thought it was the perfect holiday recipe to share with my readers. I just needed to come up with a recipe... no problem, I got this! I asked my friend, Kathy, who's of Norwegian descent, if she had a recipe, but she didn't.
I looked at a lot of Krydderkake recipes online; they were all so different. Some included fresh fruit, and others had jam. A few used kefir, while others added buttermilk or coffee. I also found recipes with raisins, walnuts, and salted caramel sauce. Some were made with whole eggs, and others were more of a sponge cake, using only whipped egg whites.
In the end, I took inspiration from my fig bread recipe, which shares a lot of the same spices, and a krydderkake recipe I found in a vintage cookbook called Recipes on Parade Foreign Foods. Since I already knew Scott would be eating most of it, I added cream cheese frosting, because, like Annika said, he wouldn't complain!
Since I've never tasted traditional krydderkake, I have nothing to compare it to. However, I will say Scott ate 3 slices (and would have eaten more had I offered). I'll take that as a win!
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🔍 What is Krydderkake?
Krydderkake (pronounced "kreed-der-kah-keh") literally means "spice cake" in Norwegian. It's a classic, old-fashioned loaf cake that shows up in homes across Norway, especially during colder months and around Christmas.
The batter is typically flavored with a mix of warming spices: Cinnamon, cloves, allspice, ginger, and cardamom, and sweetened with brown sugar or syrup. The moist cake is often enjoyed plain or dusted with powdered sugar, though some versions are topped with a light glaze, cream cheese frosting, or served with whipped cream and berries.
😍 Why You'll Love This Recipe
- This Norwegian spice cake recipe is easy to prepare, with all the cozy vibes, perfect for this time of year!
- It can be prepared in a round cake pan or in two layers with frosting in the middle.
- This cake freezes well, so you don't have to eat it all at once, unless you want to!
🔖 Ingredients & Substitutions
- Flour: All-purpose flour
- Sugar: Brown sugar
- Eggs: Four egg whites
- Coffee: ½ cup of black coffee (at room temperature).
- Butter: Unsalted butter
- Warm Spices: Cinnamon, cardamom, allspice, cloves, and freshly ground nutmeg. Ground ginger is also traditionally added, so if you'd like to add some, add ½ teaspoon. Or try my Lebkuchengewürz spice mix!
- Frosting: Cream cheese, unsalted butter, powdered sugar, orange zest, and juice.
- Flavoring: Vanilla extract
- Other: Baking soda and baking powder. If you don't have baking powder, you can make some with my baking powder recipe!
*See recipe card for full list of ingredients.
🍰 How to Make Krydderkake
Step 1: In a medium bowl, whisk dry ingredients: flour, baking soda, baking powder, ground cinnamon, ground cardamom, ground cloves, ground allspice, sea salt, and freshly grated nutmeg.
Step 2: Cream softened butter in a stand mixer bowl with a paddle attachment on medium speed until smooth. Add brown sugar and continue to cream until fluffy.
Step 3: Add vanilla extract and ⅓ of the flour mixture to the mixer bowl and blend on low until combined. Alternate with coffee, milk, and the remaining flour mixture until you have a smooth batter.
Step 4: Transfer batter into the empty mixing bowl, then clean and dry the stand mixer bowl. Whip egg whites with ⅓ cup granulated sugar using the whisk attachment on medium-high until stiff peaks form. Gently fold whipped egg whites into the cake batter.
Step 5: Spray the sides and bottoms of two 8" round cake pans with cooking spray, then line with parchment paper. Add batter, then bake in a 350°F oven for 30 minutes or until golden brown and a cake tester or toothpick inserted into the center comes out clean. Remove from the oven and cool for 10 minutes while you make the frosting.
Prepare Frosting & Frost Cake
Step 6: Wash and dry mixer bowl, then beat softened cream cheese and softened butter with the paddle attachment on medium speed until combined. Add orange juice and zest and mix until blended. Gradually add powdered sugar, 1 cup at a time, and mix on low speed until fluffy.
Step 7: Run a knife along the edges of the cakes and flip onto a wire rack. Once cooled, frost one of the cakes, then carefully place the second cake over it. Use the remaining frosting to frost the top of the cake.
Pro Tip: I chose to leave the sides rustic. If you would like enough frosting to frost the sides, double the frosting ingredients.
🤷🏻♀️ Recipe FAQs
The 1-2-3-4 cake rule is an old-fashioned, easy-to-remember formula for making a basic butter cake. It calls for 1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs. To that, you add 1 cup milk, 1 tablespoon baking powder, and 1 teaspoon vanilla extract, resulting in a tender, yellow cake with a fine crumb -the kind grandma would have baked.
Krydderkake literally means spice cake in Norwegian. Krydder = spice, and kake = cake.
Not exactly. While both are warmly spiced, krydderkake is lighter and less sweet than American-style ginger cake.
Wrap it, then store at room temperature for 3 to 4 days, unless frosted. If frosted, store in the fridge for up to a week. For longer storage, freeze individually wrapped slices for up to 3 months.
Serve it warm with coffee or mulled wine, light a candle or two, and enjoy it under a blanket. That's peak "hygge" right there, the Scandinavian word for coziness, comfort, and slowing down to savor life's simple pleasures.
👩🏼🍳 Pro Tips
- I used two 9-½ inch pans to make my krydderkake, which were too big for the amount of batter. I recommend using 8" pans instead.
- I doubled the frosting ingredients because I didn't mind having leftover frosting. You may want to do the same, especially if you frost the sides of the cake too. I left mine rustic.
- Store krydderkake in the fridge, covered, for up to a week.
- Freeze up to 3 months.
🍮 Related Recipes
If you enjoy this krydderkake recipe, check out these related recipes!
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📖 Recipe
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Ingredients
Equipment
Method
- In a medium bowl, whisk dry ingredients: flour, baking soda, baking powder, ground cinnamon, ground cardamom, ground cloves, ground allspice, sea salt, and freshly grated nutmeg.
- Cream softened butter in a stand mixer bowl with a paddle attachment using medium speed until smooth. Add brown sugar and continue to cream until fluffy.
- Add vanilla extract and ⅓ of the flour mixture to the mixer bowl and blend on low until combined. Alternate with coffee, milk, and the remaining flour mixture until you have a smooth batter.
- Transfer batter into the empty mixing bowl, then clean and dry the stand mixer bowl. Whip egg whites with ⅓ cup granulated sugar using the whisk attachment on medium-high until stiff peaks form. Gently fold whipped egg whites into the cake batter.
- Spray the sides and bottoms of two 8" round cake pans with cooking spray, then line with parchment paper. Add batter, then bake in a 350°F oven for 30 minutes or until golden brown and a cake tester or toothpick inserted into the center comes out clean. Remove from the oven and cool for 10 minutes while you make the frosting.
- Wash and dry mixer bowl, then beat softened cream cheese and softened butter with the paddle attachment on medium speed until combined. Add orange juice and zest and mix until blended. Gradually add powdered sugar, 1 cup at a time, and mix on low speed until fluffy.
- Run a knife along the edges of the cakes and flip onto a wire rack. Once cooled, frost one of the cakes, then carefully place the second cake over it. Use the remaining frosting to frost the top of the cake.
Nutrition
Notes
- I used two 9-½ inch pans, which were a little too big for the amount of batter. For this reason, I recommend using 8" pans instead.
- I doubled the frosting ingredients because I didn't mind having leftover frosting. You may want to do the same, especially if you frost the sides of the cake too. I left it rustic.
- Store in the fridge, covered, for up to a week.
- Freeze up to 3 months.
Judith Ponder says
Thank you for sharing this great recipe, we loved it!
Hilda Sterner says
Thank you, Judith, so glad you enjoyed it!
Reyna Stoken says
Just tried this at Hilda’s house…Phenomenal!!! I hope it turns out as good when I make it. I’ll let you know.
Hilda Sterner says
Thank you, Reyna, you're the best! Glad you enjoyed it. 🙂
Kelly Methey says
I love that you come up with such interesting and of course delicious recipes from so many different cultures.
This cake is moist and so tasty. I loved the mix of spices and the frosting was thick and fluffy, just perfect in my opinion!
Just don’t ask me to say the name! Haha
Hilda Sterner says
I'm with you on everything you said!
Hungry4Hucks says
Okay, the first thought that hit the brain on the first bite was, "Spice Cake" and then the rest of the flavors caught up with me. This is amazingly moist and hard to stop at one slice.
Hilda Sterner says
So glad you enjoyed it, thanks so much for your comment and review!
Kathy Fisher says
I can't put into words how delicious this kake is. Simply delicious. This norwegian woman thrives on reipes from the old country. How can I say thanks for this great recipe. It doesn't matter what your heritage is you will love it. There's one piece left and I know I should save if for Greg, but...
Hilda Sterner says
I'm glad you enjoyed it, my Norwegian friend! I give you permission to take a sliver of that last piece... he'll never know!
Kathy Fisher says
I already took half of the last piece. Ha
Hilda Sterner says
Nice!
Hilda Sterner says
We hope you make this recipe soon!