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Homemade Danish Layer Cake (Dansk Lagekage) photo

Danish Layer Cake (Dansk Lagekage)

This Danish Layer Cake is a show-stopping dessert! With fluffy layers and creamy filling, it's perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dessert
Cuisine: Danish
Ingredients Equipment Method Notes

Ingredients
  

For the Custard Filling:
  • 2 cups milk
  • 1 cup granulated sugar
  • 6 large egg yolks
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
For the 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 (7 ounces)
  • 1 1/2 cups granulated sugar (10 ounces)
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup unsalted butter, softened (2 sticks)
For the Frosting:
  • 4 to 5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup heavy cream
  • 1 pinch salt (optional)
For Assembly:
  • 1 small jar seedless raspberry jam
  • 1 cup raspberries for garnish (optional)

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • 9-inch Round Cake Pans
  • Cooling rack
  • Offset spatula
  • Plastic wrap

Method
 

Prepare the Custard Filling:
  1. Start by mixing the milk, granulated sugar, and salt in a saucepan. Heat over medium heat until the mixture is just about to simmer.
Whisk the Egg Yolks:
  1. In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually add a small amount of the warm milk mixture to the egg yolks to temper them, then whisk until combined.
Cook the Custard:
  1. Pour the egg yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract. Let it cool completely.
Make the Cake Batter:
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
Combine Dry Ingredients:
  1. In another bowl, whisk together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the room temperature whole milk, starting and ending with the flour mixture. Mix until just combined.
Bake the Cake Layers:
  1. Divide the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.
Assemble the Cake:
  1. Once the cake layers are completely cool, place one layer on a serving plate. Spread a thin layer of raspberry jam on top, followed by a generous layer of the custard filling. Place the second layer on top and repeat the process until all layers are stacked.
Frost the Cake:
  1. Using an electric mixer, beat the softened butter until creamy. Gradually add powdered sugar and continue to beat. Pour in the heavy cream and vanilla extract, mixing until smooth and fluffy. Spread the frosting over the top and sides of the cake.
Decorate:
  1. If desired, decorate the top of the cake with fresh raspberries for an extra touch of elegance.

Notes

  • For best results, use room temperature ingredients for a smoother batter.
  • Feel free to substitute raspberry jam with other flavors like strawberry or apricot.
  • This cake can be frozen without frosting for up to 3 months.