Have you ever tasted a dessert so divine that it literally earned the title “World’s Best”? I’m excited to share with you the recipe for Kvæfjordkake, the legendary Norwegian dessert that’s officially known as “World’s Best Cake” (or “Verdens Beste” in Norwegian). This isn’t just a bold claim—this exceptional treat has earned its prestigious title through generations of baking excellence and an unforgettable combination of textures and flavors.
When I first encountered this magnificent creation during a trip to Norway, I was skeptical. How could any cake truly deserve such an ambitious title? One bite later, I was a complete convert. The light vanilla sponge cake, topped with crispy meringue, filled with silky vanilla custard, and sprinkled with toasted almonds creates a symphony of textures and flavors that’s truly unparalleled.
In this comprehensive guide, I’ll walk you through every step of creating this Norwegian national treasure in your own kitchen. From understanding its rich history to mastering the techniques needed for that perfect texture, I’ve got you covered. Let’s embark on this delightful baking journey together!
The Fascinating History Behind the World’s Best Cake
Before we dive into mixing bowls and measuring cups, let’s explore the story behind this remarkable dessert. The World’s Best Cake originates from the Kvæfjord region in northern Norway, hence its traditional name “Kvæfjordkake.” While its exact origins are somewhat disputed, most accounts trace it back to the 1930s when a café owner in the region created or popularized the recipe.
What’s particularly interesting is how this cake became Norway’s national cake in 2002 after winning a nationwide competition. Considering Norway’s rich baking heritage, that’s no small achievement! The cake’s unique combination of light sponge cake, crispy meringue, vanilla custard cream, and almonds has made it a centerpiece at Norwegian celebrations for decades.
In my own experience recreating this recipe, I’ve found that understanding its cultural significance helps appreciate the attention to detail required. Norwegians take enormous pride in this dessert, and once you’ve mastered it, you’ll understand why.
Essential Ingredients: The Building Blocks of Excellence
The beauty of the World’s Best Cake lies partly in its relatively simple ingredient list. However, don’t be fooled—each ingredient plays a crucial role in achieving dessert perfection.
For the Cake Base:
- 10 tablespoons (150g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 5 large eggs, separated (yolks and whites in separate bowls)
- 1 1/3 cups (160g) all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons milk
- 1 teaspoon vanilla extract
For the Meringue Topping:
- 5 large egg whites (reserved from above)
- 1 cup (200g) granulated sugar
- 1 cup (100g) sliced almonds
For the Vanilla Custard Filling:
- 2 cups (480ml) heavy cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) prepared vanilla custard or pastry cream
Equipment You’ll Need: Setting Yourself Up for Success
Having the right tools on hand will make the baking process much smoother:
- 9×13 inch (23×33 cm) baking pan
- Parchment paper
- Electric mixer (stand mixer is ideal but hand mixer works too)
- Multiple mixing bowls
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Cooling rack
- Offset spatula for spreading
Step-by-Step Instructions: Crafting Your Masterpiece
Let’s break down the process into manageable steps to ensure your World’s Best Cake truly lives up to its name.
Preparation Phase
- Preheat your oven to 350°F (175°C).
- Line your baking pan with parchment paper, leaving some overhang on the sides to easily lift the cake out later.
- Separate your eggs, placing whites in a large, clean, dry bowl (crucial for proper meringue formation).
Creating the Cake Base
- In a large bowl, cream together the softened butter and 2/3 cup of sugar until light and fluffy (about 3-4 minutes).
- Add the egg yolks one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually fold the flour mixture into the butter mixture, alternating with the milk.
- Add the vanilla extract and stir until just combined. Be careful not to overmix.
- Spread the batter evenly in your prepared baking pan.
Preparing the Meringue Topping
- Using clean beaters (any fat residue will prevent proper whipping), beat the egg whites until soft peaks form.
- Gradually add the remaining 1 cup of sugar, continuing to beat until stiff, glossy peaks form.
- Carefully spread the meringue evenly over the cake batter.
- Sprinkle the sliced almonds over the meringue.
Baking Process
- Bake in the preheated oven for 25-30 minutes, or until the meringue is golden brown and a toothpick inserted into the cake layer comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
Creating the Filling and Assembly
- While the cake cools, whip the heavy cream with the confectioners’ sugar and vanilla extract until stiff peaks form.
- Fold in the prepared vanilla custard until well combined.
- Once the cake has completely cooled, carefully remove it from the pan using the parchment paper overhang.
- Cut the cake in half horizontally (across the shorter side).
- Place one half on your serving platter, meringue side up.
- Spread the custard cream mixture evenly over this layer.
- Place the second cake half on top, meringue side up, creating a sandwich.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Expert Tips: Elevating Your Cake to True “World’s Best” Status
Through my many attempts at perfecting this recipe, I’ve discovered several key insights that make all the difference:
- Temperature matters: Ensure all ingredients are at room temperature before starting, especially the butter and eggs.
- Meringue mastery: The bowl and beaters must be completely free of any fat residue when whipping egg whites. Even a tiny amount of yolk can prevent proper whipping.
- Patience is key: Allow the cake to cool completely before assembling with the filling. Rushing this step will result in a melted, messy filling.
- Make ahead: This cake actually improves after 24 hours in the refrigerator as the flavors meld and the textures harmonize.
- Almond toasting: For an even more intense flavor, lightly toast the almonds before sprinkling them on the meringue.
- Vanilla quality: Use the best quality vanilla extract you can afford—it makes a noticeable difference in the final flavor.
Troubleshooting Common Issues: Solutions for Perfect Results
Even experienced bakers encounter challenges with this complex dessert. Here are solutions to the most common problems:
Problem: Meringue weeping or deflating
Solution: Make sure to add the sugar gradually while beating the egg whites, and don’t overbeat after reaching stiff peaks. Bake immediately after spreading the meringue.
Problem: Cake layer is too dense
Solution: Be careful not to overmix the batter after adding the flour. Fold gently just until combined.
Problem: Filling is too runny
Solution: Ensure the heavy cream is well-chilled before whipping, and whip to stiff peaks before folding in the custard. The custard should also be thoroughly chilled.
Problem: Meringue browning too quickly in the oven
Solution: Position the rack in the middle of the oven, not too close to the heating element. If browning too fast, loosely cover with aluminum foil.
Nutritional Information: Understanding What You’re Enjoying
While this cake is definitely an indulgence, it’s good to know what you’re consuming. Here’s a breakdown per serving (based on 12 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 415 kcal |
| Total Fat | 25g |
| – Saturated Fat | 14g |
| Cholesterol | 155mg |
| Sodium | 110mg |
| Total Carbohydrates | 42g |
| – Dietary Fiber | 1g |
| – Sugars | 30g |
| Protein | 7g |
| Calcium | 8% DV |
| Iron | 6% DV |
Serving Suggestions: Showcasing Your Creation
The traditional Norwegian way to serve World’s Best Cake is simply as is, perhaps with a cup of strong coffee for contrast. However, I’ve discovered several wonderful accompaniments that complement its flavors beautifully:
- Fresh berries (particularly raspberries or strawberries) add a bright, acidic contrast
- A light dusting of powdered sugar creates a beautiful presentation
- A small scoop of vanilla ice cream alongside creates a delightful temperature contrast
- Fresh mint leaves add a pop of color and refreshing aroma
- A drizzle of warm caramel sauce takes it to an entirely new level of decadence
Variations: Making It Your Own
While the traditional recipe is perfect as is, I’ve experimented with several variations that have proven delicious:
Chocolate Lover’s Version
Add 2 tablespoons of cocoa powder to the cake batter and use chocolate custard instead of vanilla.
Citrus Infusion
Add the zest of one lemon or orange to the cake batter for a bright, citrusy note.
Cardamom Spice
Add 1 teaspoon of ground cardamom to the cake batter for a uniquely Scandinavian flavor profile.
Berry Bliss
Layer fresh berries with the custard filling for bursts of fruity flavor.
Tropical Twist
Add 1/2 cup of toasted coconut flakes to the almond topping and mix a bit of coconut cream into the filling.
Storage Tips: Keeping Your Cake Fresh
For optimal freshness and flavor:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This cake can be frozen before adding the filling. Wrap the cooled cake layers tightly in plastic wrap and then aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before filling and serving.
- Pre-slicing: For easy serving later, consider slicing the entire cake before refrigerating leftovers.
- Moisture control: To prevent the meringue from becoming soggy, avoid covering it directly with plastic wrap. Use a cake dome or a container tall enough not to touch the top.
Cultural Significance: More Than Just a Dessert
In Norway, the World’s Best Cake is more than just a delicious treat—it’s a cultural icon. Typically served at special occasions like Constitution Day (May 17th), weddings, baptisms, and important birthdays, this cake represents Norwegian hospitality and excellence in baking.
During my travels through Norway, I discovered that many families have their own slight variations of the recipe, passed down through generations. Some regions use different nuts, others adjust the ratio of cake to meringue, but all maintain the distinctive layered structure that makes this dessert unique.
Making this cake connects you to a rich culinary tradition and gives you a taste of Norwegian celebration, right in your own home.
Frequently Asked Questions: Your Burning Questions Answered
Q: Can I make this cake in advance for a special occasion? Yes, in fact, it’s preferable! The cake actually improves after 24 hours in the refrigerator as the flavors meld and the textures harmonize. You can make it up to 2 days in advance.
Q: I don’t have sliced almonds. Can I use a different nut? Absolutely! While sliced almonds are traditional, chopped hazelnuts or walnuts make excellent substitutions. You could even try a mixture of your favorite nuts for more complexity.
Q: Is it possible to make a smaller version of this cake? Yes, you can halve the recipe and use an 8×8 inch square pan. Reduce the baking time by about 5 minutes, but keep an eye on it as it bakes.
Q: Can I use store-bought custard for the filling? Yes, high-quality store-bought custard works well and is a great time-saver. Just make sure it’s thick and not too runny.
Q: Why did my meringue shrink after baking? Meringue can shrink if it’s overbeaten or if the oven temperature fluctuates too much. Make sure to beat just until stiff peaks form and maintain a consistent oven temperature.
Q: Is this cake gluten-free? The traditional recipe is not gluten-free, but you can substitute the all-purpose flour with a good quality cup-for-cup gluten-free flour blend with excellent results.
Q: How do I know when the meringue is properly whipped? Properly whipped meringue will hold a stiff peak when you lift the beater. The peak should stand straight up without folding over at the tip, and the meringue should have a glossy appearance.
Q: Can I add food coloring to make it more festive? While not traditional, you can certainly add a few drops of food coloring to the meringue for special occasions. Pastel colors work best to maintain the elegant appearance.
The Joy of Sharing: A Communal Experience
One of my favorite aspects of making the World’s Best Cake is seeing people’s reactions when they take their first bite. The combination of textures—crisp meringue, soft cake, and creamy filling—creates a uniquely satisfying experience that often elicits audible sounds of appreciation!
I encourage you to make this cake for a gathering of friends or family. It’s a showstopper that sparks conversation and creates memories. There’s something deeply satisfying about continuing this Norwegian tradition and passing it on to others who might never have experienced it.
Each time I make this cake, I feel connected to the generations of bakers who have crafted it before me, from professional pastry chefs in Oslo cafés to grandmothers in remote Norwegian villages. There’s something magical about participating in this culinary tradition that transcends borders and brings people together through the universal language of delicious food.
Whether you’re baking this to celebrate a special occasion or simply to treat yourself to something extraordinary, I hope you enjoy both the process and the delicious results of creating the aptly named World’s Best Cake.
Q&A Section
Q: Why is my cake sinking in the middle after I remove it from the oven? This is usually caused by underbaking or opening the oven door too early in the baking process. Make sure to bake until the meringue is golden and a toothpick inserted in the cake layer comes out clean. Also, allow the cake to cool gradually in the oven with the door slightly ajar before removing it.
Q: How far in advance can I whip the cream filling? I recommend preparing the cream filling no more than a few hours before assembling the cake. Whipped cream can start to separate if it sits too long. If you need to prepare in advance, whip the cream to soft peaks, refrigerate, and then give it a quick whisk right before folding in the custard and assembling.
Q: What’s the best way to cut this cake neatly? Use a serrated knife and wipe the blade clean between cuts. Dipping the knife in hot water and wiping it dry before each cut also helps create clean slices without dragging the meringue or crushing the layers.
Q: Is there a dairy-free version of this cake? Yes! You can substitute the butter with a high-quality plant-based butter, use almond or coconut milk instead of regular milk, and create a filling using coconut cream whipped with powdered sugar. For the custard component, look for dairy-free vanilla pudding or make your own using cornstarch, sugar, vanilla, and plant-based milk.
Q: Why is my meringue not getting stiff peaks? This could be due to any trace of fat in your bowl or beaters, or egg yolk in your whites. Even a tiny amount can prevent proper whipping. Another common cause is trying to whip cold egg whites—room temperature whites whip better. Humidity can also affect meringue, so try to make it on a less humid day if possible.
Q: What can I do with the leftover egg yolks? Those precious egg yolks can be used to make traditional custard for the filling! Alternatively, use them for homemade mayonnaise, hollandaise sauce, or enriched bread doughs. They can also be frozen for future use.
Q: How do I prevent the parchment paper from sliding around in the pan? A helpful trick is to put a small dab of butter in each corner of the pan before placing the parchment paper. This acts like glue to hold the paper in place while you spread the batter.
Q: Can I make individual portions of this cake? Absolutely! Use a round cookie cutter to cut circles from the baked and cooled cake/meringue. Stack two pieces with filling in between for elegant individual servings. This is particularly nice for a formal dinner party.
With these tips and techniques in hand, you’re fully equipped to create a truly world-class cake that lives up to its ambitious name. Happy baking!
