Norway’s national cake is the beloved Kvæfjordkake, a layered dream of soft vanilla sponge, crisp almond meringue, and silky vanilla cream. We call it Verdens beste, which literally means World’s Best. Big claim, I know, but once you taste the contrast of textures and the light, not-too-sweet flavor, you will see why this humble northern classic won the nation’s heart.
If you are looking for the short answer: Norway’s national cake is Kvæfjordkake, a traditional layer cake with sponge on the bottom, meringue and sliced almonds baked on top, then sandwiched with vanilla custard and whipped cream. It is served chilled and sliced into rectangles. You will find it at birthdays, confirmations, weddings, and of course on 17 May, Norway’s Constitution Day.
Curious how to taste it in Norway or even make it at home the Norwegian way? Let’s take a deeper dive into the world of Kvæfjordkake.
What Is Kvæfjordkake, Exactly?
Kvæfjordkake hails from Kvæfjord in Northern Norway. The cake is built on a simple idea that works beautifully: a vanilla sponge batter is spread in a tray, then a glossy meringue is smoothed over the top and sprinkled with sliced almonds. It bakes into two layers in one go, with the sponge staying tender and the meringue setting crisp on the outside and marshmallowy underneath. Once cool, the slab is split in half, filled with vanilla custard lightened with whipped cream, then stacked so the crunchy almond meringue caps each slice.
The result is a cake that looks decadent but eats surprisingly light. Norwegians appreciate desserts that do not shout. Kvæfjordkake is balanced, creamy, and soft with a little crunch, perfect with coffee.
Why Norwegians Call It “World’s Best”
Norwegians are not usually braggart types, which makes the nickname Verdens beste a bit charming. It started as a colloquial name that spread because the cake performs well at every table. It travels nicely for family gatherings, it pleases people who do not love heavy frosting, and it tastes even better the day after assembly. The combination of crisp meringue, almond, and cool vanilla cream is hard to beat.
What Does Kvæfjordkake Taste Like?
Expect a clean vanilla profile, not overly sweet, with a whisper of almond from the toasted slices on top. The texture is the key. Each bite brings soft sponge, a little chew from the meringue’s underside, and a gentle crunch at the surface. The cream layer ties it together, leaving the palate refreshed rather than overwhelmed. If you are used to buttercream-heavy cakes, this one will feel almost airy.
When Norwegians Serve The National Cake
You can meet Kvæfjordkake any time of year, but it shows up reliably on 17 May, at confirmations in spring, and at summer celebrations where a chilled dessert makes sense. It is also common for milestone birthdays. In my family we often make it a day ahead, then serve it from the fridge after grilling salmon in the garden. Coffee first, cake second, conversation always.
How To Make Kvæfjordkake Like A Norwegian
If you want to bake it at home, the method is straightforward. The only place you need patience is with the meringue.
Batter and meringue
- Make a basic vanilla sponge batter with butter, sugar, egg yolks, milk, vanilla, flour, and baking powder. Spread it evenly in a parchment-lined rectangular pan.
- Whip egg whites with sugar to stiff peaks, glossy and stable. Gently spread this meringue over the sponge batter without deflating it. Scatter sliced almonds over the top.
Bake once, assemble later
3. Bake until the meringue is golden and the sponge is set. Cool completely in the pan. This step matters, since the meringue will firm up as it cools.
4. Split the slab into two equal rectangles. Slide one piece onto a platter, meringue side up.
The filling
5. Whisk together thick vanilla custard and lightly whipped cream. Norwegians often use a pastry cream set a little firmer than usual so the slice holds its shape. Spread the cream over the first layer, then top with the second slab, again meringue side up.
Chill
6. Chill for several hours. This allows the layers to settle and makes cleaner slices.
Two helpful details
- Humidity affects meringue. If your kitchen is very humid, let the cake cool in a dry spot and do not close it in a warm container, or the meringue can go tacky.
- Use a serrated knife. Saw gently through the meringue rather than pressing down. This avoids crushing the top.
Ingredients You Will Need
For a standard traybake that you split into two layers, you will want:
- Butter, sugar, eggs separated into yolks and whites, milk, flour, baking powder, and vanilla for the sponge
- Granulated sugar for the meringue
- Sliced almonds
- Vanilla custard or pastry cream, plus heavy cream to lighten it
That is it. No complicated syrups or fondant. The beauty of Kvæfjordkake is how much elegance you get from pantry basics.
Variations You Will See Around Norway
The core cake is consistent, but families play a little.
- Berry accents. Thinly sliced strawberries between cream and sponge add freshness in summer. Raspberries work well too, but stick to a single thin layer so the cream holds.
- Custard choices. Some fold whipped cream into a store-bought vanilla pudding when time is short. Others go classic with from-scratch pastry cream, tightened with a spoon of potato starch for clean slices.
- Almond tweaks. If you love extra crunch, toast the almond slices lightly before baking, then add a small fresh sprinkle right after assembly for a fragrant top.
- Gluten free. A good gluten-free all-purpose blend for the sponge does the job. Keep the batter on the thicker side and do not overmix.
- Lactose light. Lactose-free milk and cream are easy to find in Norway and behave well in both custard and whipped cream.
Where To Taste Norway’s National Cake
If you are visiting, your best chance is at traditional bakeries and cozy cafés, especially outside the largest cities where classics stay on the menu. In Oslo, Bergen, Trondheim, Tromsø, and Stavanger, look for cafés that showcase Norwegian bakes rather than only international sweets. Ask for Kvæfjordkake or Verdens beste. Staff will know what you mean.
In northern Norway, especially around Troms and Vesterålen, locals feel a special pride in the cake’s roots. Community festivals and cultural houses often serve it. If you are traveling during 17 May week, bakeries frequently prepare Kvæfjordkake by the tray, sold by the slice. Arrive earlier in the day, since it sells out fast.
How To Store And Transport It
Kvæfjordkake likes the fridge. Store it covered, and it will be lovely for 2 days, sometimes 3. The meringue gradually softens, though many of us enjoy that slightly chewy stage. For transport, keep it on a cold pack and use a box that allows a little air at the top so condensation does not soak the meringue.
If you need to make it ahead, you can bake the sponge-with-meringue slab one day, wrap well once cool, and refrigerate. Assemble with cream the next morning. Avoid freezing the filled cake, since the meringue can turn sticky as it thaws.
Troubleshooting Like A Local
- Meringue weeps liquid. Usually caused by sugar not fully dissolved or overmixed whites. Beat gradually, add sugar a spoon at a time, and stop once glossy peaks form.
- Top cracks a lot. A few cracks are normal and pretty. If it shatters, you probably overbaked. Pull it when golden at the edges and pale gold in the center.
- Cream squishes out when slicing. Chill longer, use a firmer custard base, and keep the cream layer a touch thinner.
Pairings Norwegians Love
Coffee is the classic partner. For a soft accent, brew medium roast filter coffee. If you prefer tea, a clean black tea or a lightly floral oolong works, nothing too perfumed. In summer I sometimes serve the cake with a small bowl of lightly sugared strawberries on the side so guests can add a spoonful if they like.
A Simple Kvæfjordkake Plan For Home Bakers
If you want a first try that succeeds:
- Bake the combined sponge and meringue in a parchment-lined rectangle, not a round pan. Rectangular pieces stack and slice best.
- Make a slightly firm vanilla custard, then fold in softly whipped cream right before assembly.
- Chill at least 4 hours, preferably overnight. Slice with a long serrated knife using gentle sawing motions.
- Serve cold, straight from the fridge. Norwegians rarely bring this cake to room temperature before serving.
Why This Cake Feels So Norwegian
Kvæfjordkake reflects how we like to celebrate. It is generous but restrained, pretty without fuss, and comfortable at any table. You can dress it up with berries in summer, keep it simple in winter, and it always tastes like company has arrived. If you try only one Norwegian dessert on your trip, make it this one. And if someone tells you Verdens beste is an overpromise, hand them a fork and let the cake speak for itself.