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Easy Swedish Flop Cake Recipe

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I have always loved to bake. I’m a wife, mother, grandmother, and great grandmother, so I do a lot of baking for my family.

Make this Swedish flop cake at home with this easy-to-follow recipe.

Make this Swedish flop cake at home with this easy-to-follow recipe.

How to Make a Swedish Flop Cake

Swedish flop cakes are sold in bakeries. Our grocery store has them in their bakery. This cake is very good. I have tried making flop cakes from scratch, and they usually flop. Here is an easier way to make this cake. I over-did it with powdered sugar; you can use less than I did.

The prep time in this recipe is for just the cake. It takes longer to get the filling and the topping ready. It also takes more time to cut the cake in half, move the bottom half to the cake pan, add the filling, put the top half into the cake pan, and then add the powdered sugar. Once the cake is done be sure to cover and refrigerate.


  1. Cookie Sheet 16 x 11
  2. Oblong Cake Pan 8 x 12
  3. Mixer
  4. Mixing bowls
  5. Measuring spoons
  6. Measuring cups
  7. Knife
  8. Vegetable spray

Cook Time for Cake Only

Prep timeCook timeReady inYields

15 min

23 min

38 min

Serves 10 people or more

Ingredients for the Cake

  • 1 White Cake Mix
  • 1 cup Milk
  • 1/4 cup whipping cream
  • 1/3 cup oil
  • 3 egg yolks
  • 1 cup cake flour

Ingredients for Topping

  1. 1/2 cup flour
  2. 1/3 cup sugar
  3. 1/4 cup confectioner sugar (powdered sugar)
  4. 1 tsp. baking powder
  5. 3/4 cup of soft butter

Mix all ingredients together with a fork or knife until crumbly. The topping will go on the top half of your cake.

Cake Instructions

  1. Set egg whites aside for use in filling. Mix all ingredients together for about 3 minutes
  2. Spray a 16 x 11 cookie sheet very well because you will need to get this cake out in two pieces.
  3. Pour the cake mixture into the cookie sheet. Sprinkle with the topping on half of the cake mixture. Bake for 23 minutes at 350. Use a toothpick to make sure the cake is done.
  4. Cool cake completely. When cooled, cut it in half, remove the bottom half, and place it in the 8 x 12 cake pan. Spread the filling on top of the bottom half and spread it around. Add the top half of the cake and sprinkle with powdered sugar. Refrigerate for one hour before eating.


  • 3 egg whites
  • 1/4 cup of sugar
  • Beat until stiff peaks form add sugar and beat a little longer until mixed. Set aside.
  • 1/4 cup of dry vanilla pudding (right from the box)
  • 1/4 cup of confectioners sugar
  • 1 cup whipping cream


  1. In a mixer bowl, beat until stiff peaks form. Fold in with egg mixture.
  2. Place filling on the bottom half of the cooled cake. By the time filling is made, the bottom half of the cake has been placed in the cake pan. Add the filling on top of that. Place the top on the bottom half.
  3. 1/4 cup confectioner sugar to sprinkle on top of the cake when all steps are done.

© 2012 moonlake