Traditional Danish Layer Cake has creamy vanilla pudding and raspberry jam layered between homemade yellow cake. The whole thing is smothered in luscious buttercream frosting!

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.

Traditional Danish Layer Cake on a marble cake stand with a slice being lifted out.

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How to Make a Danish Layer Cake

Start by making a yellow cake batter and divide it between two (2) 8-inch round cake pans. You can use 9-inch pans but it won’t work as well. If you don’t believe me, just email me and I’ll send you photographic evidence.

When they are cool, you slice each lengthwise. You’ll have 4 layers of cake.

Then, you assemble in this order:

  • Cake
  • Pastry cream / pudding
  • Cake
  • Jam
  • Cake
  • Pastry cream / pudding
  • Cake

Traditional Danish Layer Cake on a marble cake stand with a slice on a blue plate with a fork.

Top the whole cake with luscious buttercream frosting. My mom used to use Cool Whip, but you just can’t compete with classic buttercream!

I’d love to say I’ll save you a slice. But I’d be lying.

Traditional Danish Layer Cake on a marble cake stand.

Traditional Danish Layer Cake on a marble cake stand with a slice being lifted out.

Danish Layer Cake (Dansk Lagekage)

This recipe has been updated to feature homemade pastry cream instead of instant vanilla pudding. Please see the recipe notes to substitute instant vanilla pudding (or cake mix or cool whip instead of buttercream frosting).
4.8 from 44 votes
Cook Time 1 hr
Total Time 1 hr
Servings 12 servings
Course Dessert
Cuisine American, Danish
Calories 770


For the pastry cream:

  • 2 cups milk
  • 1 cup granulated sugar
  • 6 egg yolks
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

For the yellow cake:

  • 1/2 cup whole milk at room temperature
  • 4 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1 3/4 cups cake flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon Salt
  • 1 cup unsalted butter cut into tablespoons and softened (2 sticks)

For the buttercream frosting:

  • 1 cup butter softened (2 sticks)
  • 4 to 5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup heavy cream
  • Pinch Salt optional

To assemble the cake:

  • 1 small jar seedless raspberry jam see notes
  • Fresh raspberries for garnish optional


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.

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 standing 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 standing 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:

  • Cut each cooled cake in half lengthwise so there are four layers of cake total.
  • Arrange one cake layer on a serving platter. Top with half the pastry cream and a second cake layer. Top with raspberry jam followed by a third cake layer. Spread the remaining pastry cream and top with a final cake layer. 
  • Frost the cake with buttercream and garnish with fresh raspberries if desired. Store leftovers in the refrigerator.


  1. Sometimes seedless jam is hard to find. I found this brand at my local Target ($3.49 each). Raspberry jam with seeds in it may be substituted for the seedless jam.
  2. 1 yellow boxed cake mix, prepared according to package directions, may be substituted for the homemade yellow cake.
  3. 1 (16 ounce) tub frozen whipped topping, thawed, may be substituted for the buttercream frosting (that's how my mom always makes it). The traditional frosting for Danish Layer Cake is actually whipped cream.
  4. One (3.4 ounce) box instant vanilla pudding made with 2 cups cold milk (ignore package directions and use 2 cups cold milk) can be substituted for the pastry cream. While the cakes are baking and cooling, in a small bowl, whisk together pudding mix and milk. Chill at least 10 minutes.


Calories: 770kcalCarbohydrates: 101gProtein: 8gFat: 38gSaturated Fat: 23gTrans Fat: 1gCholesterol: 253mgSodium: 455mgPotassium: 135mgFiber: 1gSugar: 84gVitamin A: 1321IUVitamin C: 1mgCalcium: 134mgIron: 1mg
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  1. I’ve made this cake 2x this week…there is not enough batter to cut the layers in half…maybe I should have doubled the recipe?…any thoughts?2 stars

    1. Hi Karin, sorry about your cakes! I would double-check to make sure your cake pans are 8-inch pans. 9-inch pans do not work for this recipe. I hope this helps! – Meggan

  2. I was looking for a recipe for Danish Layer Cake that I thought I would make for the Christmas holidays and came upon your site. It was like going to a class reunion: There were so many people who posted who either currently live, or formerly lived there, or had relatives in Racine, WI, that I just had to throw my hat in the ring! I grew up in Racine, graduated from Horlick HS, worked at S. C. Johnson (Johnson Wax). and lived in the Danish enclave of West Racine (Kringleville) for a while. In the debate as to which Danish bakery is the best, O&H wins hands down every time! And in terms of butter cream vs. whipped cream, it’s whipped cream all day! Now, I’m off to bake your Danish Layer Cake…with whipped cream, of course! (P.S. Danish kringles are oval, not straight, rectangular pastry.)

  3. In regards to the “Danish Layer Cake” I am half Dane, my Dad is 100%. The recipe that came from Denmark on both his Mother’s and Father’s side is a bit different. When you make for a Dane especially those who remember it at Holidays and Special Occasions, this was what the cake was make out of. Bake in two 8 inch round cake pans; often some recipes call for two 9 inch round cake pans. To make this easier let’s go with a good quality white cake mix. Mix according to directions. Let cool as recipe above then turn pans out to release the cakes ( see above) instead of custard like pudding for one of the fillings use Lemon Curd (I make my own but it is sold in most stores). For the raspberry filling yes preserved work great. I cook down my berries and make my own. For the frosting, I make a Lemon Butter Cream cheese frosting ( using juice from a lemon and some rind.
    After cake is frosted sprinkle fresh raspberries on top. You can the add finely grated lemon peel.
    You can look in the store but this is easy to make take half inch strips of lemon rind don’t get any of the white on them. Mix one table spoon fresh lemon juice and one tablespoon of candy sugar. Basically the thicker sugar. If you will, you can buy that right. In the baking aisle it looks like sea salt but it’s not and mix those all together. Put parchment on a baking sheet. Arrange your lemon peels on the parchment space them so they’re not touching and put them in a 200° oven for 1 hour, then turn the oven off and leave them overnight. You will then have candy lemon peel and they are quite delicious. You can put that on top of the cake with the raspberries instead of the grated lemon peel. This is all. Just a suggestion but from a dane that has had many Danish dishes that came from Denmark. This is how they truly love it in Denmark. ( I have actually given away a few of the old family Danish secrets so if you use them think of my dad who’s going to be 93 years old and doing great. Thank you)

  4. In preparation for my birthday in May, my six year old son asked me what kind of cake is my favorite. I told him that my favorite cake is a Danish layer. I am originally from Racine, Wisconsin, and I have fond memories of those O&H Danish layer cakes! I looked for a recipe, and yours is the first I saw. I was so pleased to see your reference to Racine. After living in many states, we have settled in Chicago, Illinois, so we are close enough to get an O&H cake, but I have never made my own, and I think it’s time! This year, I’ll have a homemade Danish layer birthday cake!

  5. I am gonna combine your recipe with one I found in The art of Danish Cooking given to me by my mother in law from Saeby Denmark. I’m actually making it for her birthday this week. I’m keeping my fingers crossed as I am not the best baker.

    1. Hi Mille, dowels aren’t needed for this cake, it won’t easily slide. I hope you enjoy it! – Meggan

  6. My grandmother was born and raised in Denmark, but I never new this was a Danish cake! It was just Grandma’s cake.

  7. I LOVE this cake.
    The only problem I kept running into had to do with the cake layers sliding around with the pudding in between them, making it extremely difficult to frost.
    I recently tried freezing my pudding in the cake pans then assembling the cake with the frozen layers of pudding, which worked AMAZINGLY!
    So if you run into this problem like I do or just suck at cake decorating, definitely give it a try ;)5 stars

  8. So excited to find this! My mom is from Racine as well. Each year my grandmother would bring us an O&H Danish Layer cake for the holidays. I can’t wait to try this recipe.

  9. Hello Meggan!
    Back on 3-7-2019 Jae mentioned putting jam next to custard.
    This brings up a version my Grandfather made. The jam/custard went between layers one and two and between three and four. Between two and three was a layer of marzipan. The cake also had a hint of almond extract in the batter. I don’t remember him using whip cream for the frosting. It was a light butter cream.
    When I was a kid growing up in Chicago my Mom would put me on the North Shore and Grandma would pick me up in Racine. First stop Piggly-Wiggly for groceries. Then to one of the bakeries for a treat. Also we could get Rubsclager Pumpernickel there. It was the only bread my Grandfather didn’t bake. He was trained and served an apprenticeship in Kolding, Denmark. He owned a bakery in Chicago before retiring to Burlington, WI. There he worked, after retiring, at Burlington Hotel and Liggett’s Resort as their baker.
    Those were the days, my friend!!
    I will be trying the recipe you’ve given here for sure.
    Thank you!!

    1. Hi William! I love this, thank you for sharing this lovely memory! The marzipan layer sounds DELICIOUS! How wonderful that your grandfather was a Danish trained baker, I can only imagine how amazing the other breads he baked were. I hope this cake brings fond memories back! Thank you William – Meggan

    2. Hello Meggan!
      Thank you for your reply.
      Not only the breads but the kringle, veinerbrod, cookies and REAL danish pastries.
      If only more people could experience the real thing they’d swear off the supermarket
      You will notice I’ve signed up for your emails. Time well spent!!
      Happy cooking!

  10. I also grew up in Racine and even worked at O & H Bakery for a few years in the early 70’s, although I never was more than a dishwasher. But I did get the opportunity over the years to sample their products and continue to frequent O & H when I’m in town. Although I love O & H Danish Layer cake (of course) I love the version my mother used to make even better. It was the only cake we ever had for birthday celebrations. Although my mom was not Danish my father was born and raised there and she told me she got the recipe from her in-laws in Denmark. Her cake was more of a sponge cake texture than a yellow cake, which is what O & H uses. So fast forward decades later and I got a notion to make a Danish Layer cake for a friend’s birthday. I have my mom’s recipe stashed somewhere, but can’t seem to find it at the moment. I’ll come across it someday but in the meantime it’s Google to the rescue. The various recipes that I have clicked on are all a little bit different, some have called for a sponge cake, some have not. My take is that it is both a matter of preference and perhaps skill as I perceive a sponge cake as being more difficult to make. As for my mother’s recipe being ‘authentic’ I suspect the cake itself was authentic to my danish relative’s preference, understanding that is a relatively small sample of Danes in the big picture of things. But my mother always used whipped cream, which I suspect was because we got our milk straight from the farm, unhomogenized, and therefore always had an over abundance of cream. The filling was whatever jam or jelly we had the most of as it was always homemade and the supply varied from year to year. The filling was always boxed vanilla pudding, as my busy mother with 4 growing boys didn’t have the inclination to make it from scratch. It always turned out divine. That said I think I might attempt custard, as I have made it in the distant past and seem to recall the only real trick was to constantly stir it so it didn’t burn.

    So finally a question! I happen to have my mother’s cake pans that she used to make this cake. They are 9 inch pans. They are also the only cake pans that I have. I don’t want to make the layers too thin. Is there any reason that I couldn’t scale up the cake recipe by 150% or 200% so that the pans are sufficiently filled?

    1. Hi Allan, I love your story! I have never had the official O&H cake, I keep trying to order one but then I get to the part of paying $70 for it and not having enough people to share it with and thinking I’ll eat it all myself… plus paying so much for a cake… next time I’m in Wisconsin, I just need to get it then and share it with my family! Anyway, I think the lighter frosting from whipped cream would taste better. My mom never made custard from scratch either, and it’s only in the last month or so that I updated the recipe to include the from-scratch pastry cream/custard. I added it because readers were baffled that they would make all these different components from scratch but not the custard?? So I added the pastry cream which is really delicious anyway, no regrets there.

      To your question! I think you could scale up the recipe just fine, the baking time might just be a little longer. So watch that and don’t go by my baking times. Your idea is brilliant and I need to officially test it on my end so I can advise people who have 9-inch pans. Most people only have 9-inch pans. Thanks for the idea!! You’re great. I hope you have a wonderful week. -Meggan

  11. I thought I’d add some clarity and perhaps fun to your future bakes. My parents grew up in denmark and immigrated to a racine Wi many years ago. I’m making a traditional danish layer cake for my parents 65th wedding anniversary this weekend. The traditional cake uses custard instead of pudding and whipping cream instead of buttercream otherwise your recipe is pretty close. Bon appetit.

    1. Hi Hugo, thank you for this! I really appreciate all your insights. I am going to update the cake recipe to include my pastry cream instead of pudding. It’s not custard, but it’s much closer. And why make everything from scratch except pudding? I also didn’t know about the whipped cream. O&H Bakery uses buttercream so that’s what I did too. Growing up, my mom (her mom was from Racine) always made it with cool whip which is closer in texture to whipped cream for sure. Thanks again!!! Great to hear from you. -Meggan

  12. I am a 34 year old man with a wife who is what I consider to be an amazing chef and baker. The recent home isolation has brought with it a drive to take up the hobby of trying to attain to her capabilities.

    I am half-Danish – my father immigrated when he was a boy, and my Farmor used to make all kinds of Danish confectionary when I was growing up. This recipe caught my eye.

    This is literally the first cake I have ever made. It went shockingly well. I ended up using 9” pans which in retrospect create a much thinner cake to slice; I’m assuming this is more difficult. I would’ve preferred 8” and will use them next time.

    The icing is obscenely good; I only wish I had the skill to make it as smooth as what is shown in the image.

    The pudding was slightly more viscous than I expected, and so spreading without shifting the cakes was a challenge, especially after the jam layer. I wonder what a bespoke custard would do to the recipe??

    Thank-you for the inspiration!!

    1. You know what is so silly, Spencer, is that I HAVE a pastry cream recipe on my site. I use it for fruit tarts. It 100% needs to replace the pudding layer. And I already knew that, I just forgot to do it. Why would someone make a cake and buttercream from scratch but not custard? So yes. I agree with you, and I’ll definitely fix that up. And I understand about the icing – I’m not the photographer for these recipes anymore, but the guy that is always does a ridiculously good job. I have a picture from when I attempted to make and photograph this cake a long time ago, and it’s just awful.

      In any case, I’ll take “shockingly well”! That’s great! It’s true, the 9-inch pans do make it trickier and you wouldn’t necessarily think so until you try it.

      If you need anything else let me know. I’ll get the pastry cream written in to this post. It really needs to be there.

      Take care – Meggan

    2. I’m going to make this for my mother-in-law’s birthday next week. When reading this, I thought I would substitute the pudding for Bird’s custard. Kinda in the middle between instant pudding and from-scratch pastry cream.

  13. Having been married to a Danish woman for 23 years (she was born and raised there and its where my 3 kids live today…) and having spent considerable time in Denmark as a local, I applaud your recipe. Its pretty darn authentic. The 2 8″ yellow cakes split in half are a rather standard technique in Denmark. And the buttercream is a must. Well done!
    I don’t need to bake this one to know it will come out awesome.
    Thank you.5 stars

  14. 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!

    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

  15. 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.

    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

  16. 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.

  17. 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

  18. 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.

    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

  19. 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.

  20.  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

  21. 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

  22. 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.

    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

    1. Hi Denise, I’m sorry you’re having trouble with that!! Here are some ideas. 1. Make sure the cake layers are completely cool. If they are still warm, the frosting might melt and make everything more slippery. 2. Trim the top off each layer so it’s completely flat. A long serrated knife works really well for that. 3. Make sure you are spreading the frosting evenly. This sounds obvious, but I figured I might as well point it out, just in case. I hope some of this helps you, and feel free to report back if your layers are sliding less! Good luck. Thanks Denise. -Meggan

  23. My family is from Racine and Danish Layer is my absolute favorite. Funny thing is that all of the family recipe books say to make a sponge cake which didn’t make sense with the texture. Your recipe makes more sense. Thanks. I’ll have to try to recreate but I doubt the frosting will come out as delicious as O&H.5 stars

  24. Oh my goodness. I am from Racine, WI and now live in Oregon. We had this cake for every single birthday! Can’t wait to try your recipe! :) Thanks for sharing!5 stars

  25. Quick question, the pudding says 3.4 oz box. Did you mean that or 3/4 oz?

    Thanks! Making it now and unashamedly using shortcuts ;)

  26. Everyone is from Racine lol! Me too! Came looking for Kringle recipe…(Need pecan recipe and prune recipe-asking for a friend haha). Now I am going to make this cake too. Someone is getting blamed for my weight gain….Merry Christmas everyone!

    1. Have a look at Sally’s Baking Addiction blog. She just put in a recipe for a nut kringle–used almond paste, pecans and maybe walnut? Not JUST like an O & H kringle, but might be worth a try.

    2. Hi Ellen, where do you see it? I don’t see it on her site and I checked her Facebook page too… I did a search and found some older recipes for a blueberry and a raspberry kringle. No nut ones… if you happen to see it again and can share a link, I’d appreciate it! Thank you!

  27. Hi Meggan I’am so glad I found your site !! My family are all from or still living in Racine Wi. I have always gotten Danish layer cakes for parties all the way down to my grandkids !! O&H has been and always will be the #1 bakery !!! That’s why I was so excited to find your site !! You and your recipes are heaven sent !!! Would you happen to have some kringle recipes ?? Have a safe and blessed Thanksgiving !!

    1. Hi Denise! I literally just posted Kringle today.
      This is my mother-in-law’s recipe and it’s SO GOOD. It’s an almond filling… if there is another filling you would love to see, please let me know! I will be in Racine in December so I’ll think of you then. :D Thank you so much for your comment and Happy Thanksgiving to you too!

    2. Denise, Check Cooks Country or Cooks Illustrated for Kringle. They ran a recipe a couple years ago, mentioned O & H in their research.

  28. I grew up in Racine WI and this cake is one of the things I really miss. This too was my favorite birthday cake and I have looked high and low and have found similar but never anything really close until now.

    Can’t wait to make this for friend in TN where I live now. Thanks for the recipe

  29. My birthday is in a couple weeks and I just learned my mom (from Racine originally) ordered a DLC from O& H to be  shipped here to St Louis for our birthday dinner!  Can’t wait!

    1. I just made this cake for my and my son’s birthday. Everything turned out delicious! I had never made it before, but followed all your instructions and was so happy with how it all turned out. The only thing I can criticize is that I personally think this cake doesn’t need the buttercream icing. To me it pushes the sweetness too far. After the fact, I realized that buttercream is not the traditional icing for this cake? I wish the recipe had followed the traditional icing because I think that would have been better balanced. When I make it again, I will use that instead. Your buttercream recipe was great – just too sweet for this cake in my opinion (that’s the only reason I’m giving 4/5 stars).4 stars

  30. Yes I saw! That’s awesome. Who knows…maybe I know them lol. Baked the cake just now (need to assemble, but I’m sure it’ll be lovely) and used your recipe and it turned out great. Sad I can’t eat it (I’ll have to make it again for me.).5 stars

  31. So funny thing. I am completely obsessed with Danish Layer Cake, but haven’t really made it in years and wanted to do it right. I came upon your recipe because I was looking for what type of cake (yellow) is typically used because I wasn’t sure if I’d forgotten. Of course, I started reading your post first…so I have to comment…I’m from Racine, Wisconsin (displaced by military life…Air Force husband) and O&H is the BEST (I literally just got a holiday catalog from them and was drooling over all the things I hope someone sends me for Christmas this year.). Perhaps this is why I love Danish Layer Cake so much.

    Anyway, I thought that was awesome. I’m planning to bake a quick cake for a baked goods fundraiser at church tomorrow and Danish Layer Cake was the best thing that came to mind :) I’m making mine with seedless strawberry jam and fresh strawberries (because that’s what I had in my cabinet) and buttercream from our grocery store bakery (because I had to cheat a little bit lol).

    1. Hi Alyssa! This is fantastic! I can’t remember if I put this in my post or not (and clearly I’m too lazy to look) but my grandma is from Racine originally and so is my husband’s family (they still live there). So I hang out in Racine periodically, and obviously I always go to O&H Bakery! It’s the best! I’m so excited that you found the recipe and that it sounds good to you. Everyone at church is going to be excited, I have no doubt. Strawberry jam sounds fantastic too… thank you so much for the lovely, thoughtful comment! Thank you so much. Made my day.

  32. There is nothing better than a Danish Layer Cake from O & H! They make the best frosting–not that greasy sweet stuff most bakeries use. Please, please don’t tell your readers that subbing instant pudding and cool whip will result in a Danish layer cake–Yikes! It has to be be homemade buttercream, at the very least. eVen if you’re not a baker, make the frosting. It is the perfect birthday cake!

    1. Hi Ellen, I wish I could tell people how to bake, ha ha! I only have that in there because that’s how my family makes it, and if they ever visit my blog for the recipe, I want them to know how to proceed. It’s not authentic that way, but I know my family. Nothing I can say would make certain people make real frosting. I am a culinary school student myself and I know shortcuts are not the way to the best food, but you can’t teach an old dog new tricks! Thanks.

    2. We actually never use buttercream in Danish layer cakes. Usually we use a combination of pastry cream and unsweetened whipped cream + some fresh fruit. And then we decorate with whipped cream, fruit and chocolate. Most importantly, the ratios are different than American layer cakes. The cake layers are thin and the fillings are piled high :)

  33. Few days to late for my birthday :-( but keeping it for next year. Promising ingredients ! Great photos ! Thank you so much !4 stars

  34. It tastes even better if you bake your own cake layers instead of using a mix and then whip your own cream to go on top! Decorate with strawberries (we use strawberry jam in the layers instead of raspberry) or chocolate shavings on top and it is wonderful! At least that how we always make it in Denmark ;)5 stars

    1. Malene, this is actually REALLY great feedback for me! My mom always called it Danish Layer Cake but I wondered if anyone in Denmark actually made it… or if it was just vaguely similar that we Americans ruined along the way. :) Which actually we kind of did with the cake mix and the cool whip, but now I know better. So, I can’t wait to try your version (completely from scratch and with strawberry jam). Thank you so much for this insight into the real deal!

  35. This is not the comment you might be expecting but you are the only person I know of that shares a birthday with a brother, 2 years apart, besides my little brother & I. We looked like twins, have an identical birthmark, & nearly identical birth times except I was born in the morning, he was born in the late afternoon. Sorry, just had to say something. Personally, think it is more fun being a “not twin” as we call ourselves.

    1. Laura, I LOVE THIS STORY! I am so excited to hear it, because I’ve never heard of anyone else who had the same situation as me! And it is totally awesome. I remember when I was little, in elementary school and stuff, it was soooooo cool when they announced our birthdays were on the same day! Or at least I thought it was cool. :) And we had the most EPIC birthday parties – joint sleepovers, so 10 boys and 10 girls in the same house (boys playing basketball in the living room, girls playing dress-up upstairs). It was just so fun. And now that I’ve gone through the whole trying-to-conceive/getting pregnant/having a baby situation myself, I realize how uncanny the timing is. My brother and I don’t look like twins, but it’s awesome that you and your brother do. :) Thank you so much for sharing!!!

  36. Hope you had a great birthday, Meggan! You definitely celebrated in style with this gorgeous cake. I love layer cakes that aren’t too fancy. it’s just too scary if I feel like everything has to be perfect. This seems like a cake that an ordinary person i.e. me can make and it’ll look and taste great. 

    Never heard of this cake but I love it! 5 stars

  37. You know, growing up in Argentina, this cake was a staple but I didn’t have a name for it (I remember it with the 7-minute frosting as we didn’t have Cool Whipe there). Now I’m gonna have to make it. Thanks for the memory! Happy birthday!5 stars

    1. That’s crazy! Who would have thought that this cake would have been in Argentina, but hey why not! People love good cakes everywhere. :D I am sure it is much better with 7-minute frosting which is so light and not too sweet – just perfect here! Thanks for sharing your story and for the birthday wishes. Much appreciated!