Danish Layer Cake (Dansk Lagekage)

Meggan Hill

4.92 from 69 votes

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Danish Layer Cake is a specialty dessert popular in Racine, Wisconsin. It has 7 layers of total of soft vanilla cake, homemade pastry cream, and raspberry jam, all covered in a luscious vanilla buttercream frosting.

Slices of Danish layer cake on plates with forks.


 

When I was growing up, I loved it when my mom made me Danish Layer Cake for my birthday.

Her side of the family is from a town called Racine, Wisconsin (home to Danish Bakery legend O&H), so Danish Layer Cakes were part of the fabric of her childhood.

She made things easy by starting with a boxed mix, but I’m returning this cake to it’s full glory with full-on from-scratch status.

Table of Contents

  1. Recipe ingredients
  2. Equipment and ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Danish Layer Cake (Dansk Lagekage) Recipe

Recipe ingredients

Labeled ingredients for Danish layer cake.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Equipment and ingredient notes

  • 8-inch cake pans: Do not substitute 9-inch cake pans.
  • Whole milk: Do not substitute low-fat milk for the whole milk in the vanilla cake.
  • Seedless raspberry jam: If you cannot track this down, raspberry jam with seeds, or another seedless jam, may be substituted. Strawberry seedless jam tastes great in this cake.

Step-by-step instructions

To make the pastry cream:

  1. In a medium non-aluminum saucepan over medium heat, warm milk until tiny bubbles appear on the surface, about 6 to 8 minutes (about 180 degrees Fahrenheit/82 degrees Celsius).
Bringing milk to a temperature of 180 degrees for pastry cream.
  1. Meanwhile, In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt.
Whisking eggs and sugar together.
  1. While whisking constantly, pour in half of the hot milk.
Half of the hot milk added to the custard for pastry cream.
  1. Whisk in remaining hot milk and return to saucepan.
Stirring hot milk into pastry cream.
  1. Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, about 5 to 8 minutes.
Cooking pastry cream until thickened.
  1. Whisk in vanilla. Scrape in to a bowl. Cover with plastic wrap, pressing it directly on to the surface of the pastry cream.
A clear bowl of pastry cream covered with a layer of plastic wrap.
  1. Refrigerate until chilled, about 2 to 3 hours. (Note: You will have just over 2 cups of pastry cream and you only need about 1 ½ cups for this recipe.)
A clear bowl filled with pastry cream.

To make the cake:

  1. Preheat oven to 350 degrees. Grease and flour 2 (8-inch) round cake pans, then line parchment paper. In a small bowl, whisk together milk, eggs, and vanilla. Set aside.
2 cake pans next to a bowl of milk, eggs, and vanilla.
  1. In the bowl of a stand mixer fit with the whisk attachment, beat together flour, sugar, baking powder, and salt. 
Dry ingredients for vanilla cake in a mixing bowl.
  1. With the mixer on medium-low speed, beat the butter in to the flour mixture one piece at a time. Continue beating until the mixture resembles moist crumbs, 1 to 3 minutes total.
Vanilla cake batter in a mixing bowl.
  1. Add the milk mixture to the mixer and beat until light and fluffy, 1 to 3 minutes longer. Stir by hand with a rubber spatula to make sure the batter is fully combined.
Vanilla cake batter in a mixing bowl.
  1. Divide the batter evenly between both pans, gently tapping the pans on the counter to settle the batter. Bake until a toothpick inserted in the center of the cake comes out dry with a few crumbs attached, 20 to 25 minutes. Rotate the pans halfway through baking time.
Two cake pans with vanilla cake batter in both.
  1. Cool the cakes in the pans for 10 minutes.
Two cake pans with vanilla cakes inside.
  1. Run a small sharp knife around the inside of each pan to loosen, then flip the cakes on to a wire rack. Peel off the parchment paper, then flip the cakes right side up to cool completely, about 2 hours.
Two vanilla cakes cooling on a baking rack.

To make the frosting:

  1. In a stand mixer fit with the paddle attachment, cream butter until pale and fluffy, about 3 minutes. Reduce mixer speed to low. Add 4 cups powdered sugar, cream, vanilla, and salt (if using).
A mixing bowl full of vanilla buttercream frosting.
  1. Continue mixing 2 to 3 minutes longer. If the frosting seems too soft, add the remaining powdered sugar 2 tablespoons at a time.
A mixing bowl full of vanilla buttercream frosting.
  1. Cover and refrigerate the frosting until assembling the cake, up to 1 week in advance.
A bowl full of vanilla buttercream frosting.

To assemble the cake:

  1. Slice off any domed tops of your cake to ensure they are flat.
Slicing the dome off a vanilla cake to make it level.
  1. Cut each cooled cake in half lengthwise so there are four layers of cake total.
2 cakes cut in half lengthwise to make 4 layers.
  1. Cover the edges of a cake platter with strips of parchment paper to help keep it clean. Slide the pieces of parchment out from under the cake once the frosting job is done.
Prepping a cake stand with parchment before decorating a cake.
  1. Dollop a small amount of frosting in the center of the platter to help anchor the bottom of the cake to the platter (so it doesn’t slide around as you frost it).
Prepping a cake stand with parchment before decorating a cake.
  1. Add one layer of cake to the serving platter. Add ¾ cup of the pastry cream to the center of the cake and spread in an even layer to the edge.
A layer of vanilla cake set on a cake stand with pastry cream spread over it.
  1. Align a second layer of cake over the first and top with 1 cup raspberry jam, spreading in an even layer to the edge.
Raspberry jam spread over a layer of cake.
  1. Add a third layer of cake and top with ¾ cup of pastry cream in the center, spreading in an even layer to the edge.
A danish layer cake with a layer of pastry cream on it.
  1. Top with the last layer of cake.
An unfrosted Danish Layer Cake.
  1. Brush away any large crumbs, dollop frosting in the center, and spread lightly to the edges.
Frosting the top of a Danish layer cake with vanilla buttercream.
  1. To frost the sides, gather a few tablespoons of frosting on to the tip of the spatula, then gently spread it onto the side of the cake. Use gentle motions and don’t press too hard or you will end up with crumbs in the frosting. Clean the spatula as needed.
Frosting the sides of a Danish layer cake with vanilla buttercream.
  1. Gently run the edge of the spatula around the sides to smooth out any bumps and tidy the area where the frosting merges between the sides and the top.
Smoothing the edges of a Danish layer cake with vanilla buttercream.
  1. Decorate the cake as desired with more frosting or some fresh raspberries. Store leftovers in the refrigerator.
A fully frosted and decorated Danish layer cake on a cake stand.

Recipe tips and variations

  • Yield: This recipes makes 1 spectacular 4-layer Danish Layer Cake. 1 cake serves 12 (or more or less depending on how you slice it).
  • Storage: Store leftover cake in the refrigerator for up to 4 days.
  • Make ahead: The pastry cream can be made up to 3 days in advance; whisk to recombine before using. The cake layers can be baked in advance. Cool to room temperature, then wrap tightly in a double layer of plastic wrap, and freeze for up to 3 months. Thaw overnight at room temperature. The vanilla buttercream can be made up to a week in advance; store covered in the refrigerator.
  • Freezer: The entire assembled, frosted cake can be frozen for up to 3 months. Thaw for 24 hours in the refrigerator.
  • Semi-homemade: I grew up with a not-so-homemade version of Danish Layer Cake, and it was the cake I requested every year for my birthday. It’s delicious and much easier than the from-scratch version below. To make my mom’s version:
    • Substitute a boxed yellow cake (prepared according to package directions for 2 (8-inch) cakes) for the from-scratch vanilla cake.
    • Substitute a (3.4 ounce) box instant vanilla pudding for the pastry cream. Ignore the package directiosn and make the pudding with 2 cups cold milk (chill at least 10 minutes to set).
    • Substitute 16 ounces frozen whipped topping, thawed, for the vanilla buttercream frosting.
A cut Danish Layer Cake with slices on plates nearby.

Recipe FAQs

Does Danish Layer Cake need to be refrigerated?

Yes, it does. Danish Layer Cake is made with pastry cream and raspberry jelly, and those are highly-perishable ingredients that need to be kept chilled.

Can you freeze a Danish Layer Cake?

The entire assembled, frosted Danish Layer Cake can be frozen for up to 3 months. Thaw for 24 hours in the refrigerator.

Where can I buy a Danish Layer Cake?

Order handmade Danish Layer Cakes to be shipped throughout the USA from O&H Bakery in Racine, Wisconsin. They also have the best kringles, too!

A cut Danish Layer Cake with slices on plates nearby.

More Wisconsin favorites

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A slice of Danish Layer cake on a small gray plate.

Danish Layer Cake (Dansk Lagekage)

By Meggan Hill
Danish Layer Cake is a specialty dessert popular in Racine, Wisconsin. It has 7 layers of total of soft vanilla cake, homemade pastry cream, and raspberry jam, all covered in a luscious vanilla buttercream frosting.
Cook Time 1 hour
Total Time 1 hour
Servings 12 servings (1 slice each)
Course Dessert
Cuisine American, Danish
Calories 770
4.92 from 69 votes
ReviewPrint

Equipment

Ingredients 

For the pastry cream:

For the yellow cake:

For the buttercream frosting:

To assemble the cake:

  • 1 small jar seedless raspberry jam (see note 3)
  • raspberries for garnish optional

Instructions 

To make the pastry cream:

  • In a medium non-aluminum saucepan over medium heat, warm milk until tiny bubbles appear on the surface, about 6 to 8 minutes (about 180 degrees Fahrenheit/82 degrees Celsius).
  • Meanwhile, In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt.
  • While whisking constantly, pour in half of the hot milk. Whisk in remaining hot milk and return to saucepan.
  • Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, about 5 to 8 minutes. Whisk in vanilla. Scrape in to a bowl.
  • Cover with plastic wrap, pressing it directly on to the surface of the pastry cream. Refrigerate until chilled, about 2 to 3 hours. (Note: You will have just over 2 cups of pastry cream and you only need about 1 ½ cups for this recipe.)

To make the cake:

  • Preheat oven to 350 degrees. Grease and flour 2 (8-inch) round cake pans, then line parchment paper. In a small bowl, whisk together milk, eggs, and vanilla. Set aside.
  • In the bowl of a stand mixer fit with the whisk attachment, beat together flour, sugar, baking powder, and salt. 
  • With the mixer on medium-low speed, beat the butter in to the flour mixture one piece at a time. Continue beating until the mixture resembles moist crumbs, 1 to 3 minutes total.
  • Add the milk mixture to the mixer and beat until light and fluffy, 1 to 3 minutes longer. Stir by hand with a rubber spatula to make sure the batter is fully combined.
  • Divide the batter evenly between both pans, gently tapping the pans on the counter to settle the batter. Bake until a toothpick inserted in the center of the cake comes out dry with a few crumbs attached, 20 to 25 minutes. Rotate the pans halfway through baking time.
  • Cool the cakes in the pans for 10 minutes. Run a small sharp knife around the inside of each pan to loosen, then flip the cakes on to a wire rack. Peel off the parchment paper, then flip the cakes right side up to cool completely, about 2 hours.

To make the frosting:

  • In a stand mixer fit with the paddle attachment, cream butter until pale and fluffy, about 3 minutes.
  • Reduce mixer speed to low. Add 4 cups powdered sugar, cream, vanilla, and salt (if using). Continue mixing 2 to 3 minutes longer. If the frosting seems too soft, add the remaining powdered sugar 2 tablespoons at a time.
  • Cover and refrigerate the frosting until assembling the cake, up to 1 week in advance.

To assemble the cake:

  • Slice off any domed tops of your cake to ensure they are flat. Cut each cooled cake in half lengthwise so there are four layers of cake total.
  • Cover the edges of a cake platter with strips of parchment paper to help keep it clean. Slide the pieces of parchment out from under the cake once the frosting job is done.
  • Dollop a small amount of frosting in the center of the platter to help anchor the bottom of the cake to the platter (so it doesn't slide around as you frost it).
  • Add one layer of cake to the serving platter. Add ¾ cup of the pastry cream to the center of the cake and spread in an even layer to the edge. Align a second layer of cake over the first and top with 1 cup raspberry jam, spreading in an even layer to the edge.
  • Add a third layer of cake and top with ¾ cup of pastry cream in the center, spreading in an even layer to the edge. Top with the last layer of cake. Brush away any large crumbs, dollop frosting in the center, and spread lightly to the edges.
  • To frost the sides, gather a few tablespoons of frosting on to the tip of the spatula, then gently spread it onto the side of the cake. Use gentle motions and don't press too hard or you will end up with crumbs in the frosting. Clean the spatula as needed.
  • Gently run the edge of the spatula around the sides to smooth out any bumps and tidy the area where the frosting merges between the sides and the top.
  • Decorate the cake as desired with more frosting or some fresh raspberries. Store leftovers in the refrigerator.

Recipe Video

Notes

  1. 8-inch cake pans: Do not substitute 9-inch cake pans.
  2. Whole milk: Do not substitute low-fat milk for the whole milk in the vanilla cake.
  3. Seedless raspberry jam: If you cannot track this down, raspberry jam with seeds, or another seedless jam, may be substituted. Strawberry seedless jam tastes great in this cake.
  4. Yield: This recipes makes 1 spectacular 4-layer Danish Layer Cake. 1 cake serves 12 (or more or less depending on how you slice it).
  5. Storage: Store leftover cake in the refrigerator for up to 4 days.
  6. Make ahead: The pastry cream can be made up to 3 days in advance; whisk to recombine before using. The cake layers can be baked in advance. Cool to room temperature, then wrap tightly in a double layer of plastic wrap, and freeze for up to 3 months. Thaw overnight at room temperature. The vanilla buttercream can be made up to a week in advance; store covered in the refrigerator.
  7. Freezer: The entire assembled, frosted cake can be frozen for up to 3 months. Thaw for 24 hours in the refrigerator.

Nutrition

Serving: 1sliceCalories: 770kcalCarbohydrates: 101gProtein: 8gFat: 38gSaturated Fat: 23gTrans Fat: 1gCholesterol: 253mgSodium: 455mgPotassium: 135mgFiber: 1gSugar: 84gVitamin A: 1321IUVitamin C: 1mgCalcium: 134mgIron: 1mg
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4.92 from 69 votes (49 ratings without comment)

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Comments

  1. Hi, I’m wondering if a common substitute for the icing is whipped cream? My grandfather was Danish and made this all the time for my dad growing up and in turn my dad makes it for me and my sister. I want to know since I’m very far removed from any of the cultures I’m apart of ethnically and this is the only food my dad remembers eating growing up aside from traditional English dishes from his mother. It would mean I lot to me if you could get back to me!

    Reply

    1. Hi Vic, yes it definitely is. My mom (her mom was from Racine, WI where this cake is commonly made) always used whipped cream or even cool whip as the frosting. The reason the recipe has buttercream is because that is how the official bakery for this cake makes it. But it’s delicious with whipped cream. That’s my preference actually because it is lighter than buttercream which I prefer. Or maybe I like it better that way because that’s “how mom used to make it.” Nostalgia is king. 🙂 Thank you! If you have any other questions just let me know. -Meggan

  2. You’ll make the cake from scratch, but not the pudding? Homemade pastry cream is divine, and you already have the necessary ingredients for it in your pantry.

    Reply

    1. Now that we have pastry cream on the blog, this is an obvious change I need to make to the recipe! I forgot about it. Thank you for letting me know, we’ll get it all fixed up! You’re absolutely right. This should be pastry cream instead of boxed pudding. Thanks! -Meggan

  3. I am so happy I came across this recipe. Growing up in Door County WI we would visit my Aunt and Uncle in Kenosha every June to celebrate my cousin’s birthday and my Aunt would always get this amazing cake from a local bakery. This was the best cake I ever had my Aunt and Uncle have both passed away and I was just thinking about the good times and all the good memories I have of them. Then I remembered the cake I started searching the internet and Pinterest and I found your Recipe. My day was made, I don’t comment on recipes but I just had to. Thank you so much for sharing this recipe I will definitely be making this and saving the recipe.

    Reply

  4. I just made this for my son’s birthday and it tastes fantastic! I wasn’t sure how it would be with pudding since O&H uses custard and more layers. I cheat on the cake a little. I start with a mix and replace the water with milk, replace the oil with a doubled amount of melted butter, and add an extra egg. I frosted it with buttercream frosting I made. Thanks so much for putting this out here!5 stars

    Reply

  5. My Grandma would get these cakes every year from Racine and bring them for our birthdays. But, somehow, she had them add a layer of lemon filling as the top layer instead of 2 pudding layers. It is one of my favorite childhood memories.

    Reply

    1. I also had this problem the first time I made the recipe. The second time, I beat the batter twice as long (about 5-6 minutes) to incorporate more air and got a better rise. They took longer to bake than the recipe states, too.4 stars

    2. Hi Kayte, I’m going to retest this since it sounds like it’s not quite right. I’m really sorry about that. Thanks for letting me know! -Meggan

  7. WOW! Thanks I grew up in your Mom’s neighborhood too! My Grandma would get a Danish Layer cake from O&H every Christmas and they have really great bakeries in the “Danish Village!” As a kid I lived a few blocks from the Piggly-Wiggly, Lane’s Pharmacy, Benson’s bakery and Nelson’s Dime Store. I’m sure she will be surprised to hear those names, though I think some are still there!

    I’m going to try this except with four cakes, and mixing jam next to custard like the real deal.

    Reply

  8.  I live just south of racing in Kenosha .  My family is from Sweden originally ,  and this was birthday cake as I knew it .  Then it became every special occasion cake .  Mom ordered it from a bakery in Waukegan which is about 45 minutes south of racing into Illinois .  The difference was however she would have it made with strawberry preserves,  and whip cream frosting .  If seven minute frosting is the frosting I think it is that would probably be good too but for me it’s never the same without the whip cream frosting .  Thank you for the recipe I’m flying to the south for my birthday this weekend and having a hard time trying to find one .5 stars

    Reply

  9. I owe my life to Danish Layer cake at O & H! Growing up in Racine, this was a staple at every birthday. In fact it was usually just called “birthday cake”. I don’t recall ever having a birthday cake be anything other than Danish Layer. In the 50s and 60s my Grandmother worked at O & H on Durand Ave and my Dad would often go there after school from Horlick High. There was a pretty high school student from neighboring St. Catherine’s who also worked there part-time. Over time my Dad would just go there to see the pretty part-time worker. Soon they married and that’s how my Dad (Al) and Mom (Sue) met. Enjoying Danish Layer cake at O & H in Racine.
    So flash forward to 2019! and I wanted to impress my 18 yr old on her birthday and came across your recipe for Danish Layer. She has grown up cooking and baking and only bakes from scratch. I was a little nervous to not use a box cake mix, but everything turned out great! Thanks for recipe and the memories…. now if you could try your hand at making homemade Kringle….5 stars

    Reply

  10. My sister inlaw & I had attended a Danish Christmas bazaar. And had the opportunity to try Danish open face sandwiches and the Danish Layer cake with whipped cream. The food was absolutely delicious. This cake plan on making for Christmas dessert, Thank You for posting the recipe.

    Reply

    1. Hi Mary, can you tell me anything about the Danish open-face sandwiches? They sound so good! Thank you! I hope you like this cake recipe. -Meggan