For Vitamix Culinary Team member Mia Hackney, the holidays wouldn’t be complete without her dad’s signature Bløtkake, a classic Norwegian dessert he first learned to make as an exchange student in Oslo. “He makes it for holidays and special occasions,” Hackney says, “so it’s always been a really special treat.”

Rooted in Norwegian heritage, Bløtkake has been part of holiday celebrations for generations. First recorded in a Danish cookbook in 1692, it evolved into the soft, cream-filled cake that Norwegians know and love today. By the early 1900s, it had become a fixture at family gatherings in Norway—a cake as much about tradition as flavor. Every family adds its own spin, but the essence stays the same: simple ingredients, shared moments, and a dessert that’s uniquely Norwegian. "Bringing one of my dad's family recipes to life is an honor,” Hackney adds. “I have a lot of pride in my background, so I love sharing the recipes that inspired me to pursue a culinary career in the first place.”

Bløtkake begins with sukkerbrød, or sponge cake, layered with fruit filling and covered in whipped cream. It’s light, airy, and endlessly customizable. “Local and seasonal berries are the authentic way to make this,” Hackney explains, “which is why I went with strawberries for the Vitamix recipe. But anything works!” Try swapping in seasonal fruit or experimenting with soak flavors like coffee, fruit juice, or chocolate milk. Whether you keep it traditional or get creative, it’s a celebration in every bite. 

Ready to make it yourself? Chef Mia walks you through each step below with helpful tips for a delicious holiday bløtkake.

Ingredients

For the cake:

  • 5 large (280 g) eggs
  • 1 cup (200 g) granulated sugar
  • 1 ½  cup (200 g) all-purpose flour [or gluten-free flour]
  • 2 teaspoons baking powder

For the whipped cream:

  • 2 ½ cups (600 ml) cold heavy whipping cream
  • 2 Tablespoons (30 g) granulated sugar [or honey]
  • 1 teaspoon vanilla extract

For the filling:

  • 1 pound (454 g) strawberries
  • 1 Tablespoon granulated sugar [or honey]
  • ¼ teaspoon lemon juice
  • 2 cups (480 ml) vanilla almond milk, unsweetened [or alternative milk]

Step 1: Prep Cake
Preheat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and place a sheet of parchment paper in the bottom by cutting it into a circle. Grease the top of the parchment.

Step 2: Blend Batter

Place the eggs and sugar into the Vitamix container and secure the lid.

Run the Smoothie Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40–50 seconds, until lightened in color.

Sift the flour and baking powder together and place into the container with the blended eggs and sugar. Secure the lid.

Select Variable 4. Pulse 6 to 8 times, stopping once to remove the lid and scrape down the sides of the container.

👨‍🍳Chef Mia’s Tip: When pulsing the dry ingredients into the batter, aim to incorporate all the flour without overmixing. Too much mixing will give you a dense, tough cake instead of a light, fluffy one.

Step 3: Bake Cake

Pour the batter into the prepared cake pan and place in the preheated oven. Bake for 30–35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool completely.

Step 4: Whip Topping

Place all ingredients into the Aer® Disc container in the order listed and secure the lid.

Run the Whip Program or start the blender on its lowest speed, then increase to its highest speed. Blend for 30 seconds.

Chill until ready to assemble cake.

👨‍🍳Chef Mia’s Tip: Whipped cream will come together quickest and hold together best if all ingredients are cold.

Step 5: Blend Fruit Filling

Place half of the hulled strawberries, sugar, and lemon juice into the Vitamix container and secure the lid.

Run the Smoothie Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40–50 seconds, using the tamper to push ingredients toward the blades. 

Chill until ready to assemble cake.

Slice the remaining strawberries into 1/4-inch thins.

👨‍🍳Chef Mia’s Tip: Fresh, in-season fruit really shines in this recipe. While a mix of berries is traditional, feel free to swap in peaches, blueberries, raspberries, banana, mango, or a fruity combo of your favorite flavors.

Step 6: Soak Cake 

Carefully remove the cooled cake from the pan and parchment. Trim off the very top of the cake if it is rounded. Slice the cake horizontally into 2 layers.

Place the top layer upside-down onto the plate that it will be served on to begin the build. 

Pour 1 cup of milk evenly over the entire surface of this layer. Evenly spread 1/2 cup of blended strawberry filling on top, followed by 1/2 cup of whipped cream, then 1/2 of the sliced strawberries in a single layer.

Place the remaining bottom layer of the cake right-side-up on top of the assembled first layer. Pour the remaining 1 cup of milk evenly over the entire top surface. 

👨‍🍳Chef Mia’s Tip: Make this recipe your own by experimenting with soaking liquids.Try flavored milk, coffee, juice, tea, or use your Vitamix to make syrups and flavored liquids from scratch—just make sure the soaking liquid is thin enough to permeate the sponge cake. My latest bløtkake experiment? A spiced rum, orange syrup soak topped with whipped cream and decorated with candied oranges—yum!

Step 7: Cover with Whipped Cream 

Cover the top and sides of the cake with the remaining 2 cups of whipped cream. Use the remaining strawberry purée and slices to decorate the top of the cake. 

Serve immediately or chill up to a day before slicing and serving.

👨‍🍳Chef Mia’s Tip: While serving bløtkake right away is perfectly fine, I think this cake is always best served the day after it was made. A night in the fridge allows the flavors and moisture to evenly disperse. The chilled cake will be easier to cut and serve, too.