Danish Dream Cake (Drømmekage) Recipe: A Classic Danish Delight

Light, fluffy, and topped with a rich caramelized coconut layer, Danish Dream Cake (Drømmekage) is a beloved classic from Denmark that lives up to its dreamy name. Originating from the 1960s, this cake has become a household favorite for its buttery crumb and sweet, slightly crunchy topping. Perfect with a cup of coffee or as an afternoon treat, this cake is easy to make and even easier to enjoy. Whether you’re exploring Scandinavian baking or want to impress with something unique, this cake promises nostalgic flavor and irresistible texture in every bite.

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Why You’ll Love This Danish Dream Cake

Drømmekage is more than just a dessert—it’s an experience. The cake’s soft and airy vanilla base perfectly contrasts the rich topping made of brown sugar, butter, and shredded coconut. It’s comfort food with an exotic twist.

Unlike overly sweet or heavy desserts, Danish Dream Cake strikes the ideal balance: sweet but not cloying, rich but not dense. It’s easy to make in one bowl for the batter and a quick stovetop mix for the topping, making cleanup a breeze.

This cake is perfect for both special occasions and everyday indulgence. Whether you’re serving it at a holiday gathering or baking it for Sunday brunch, it always gets rave reviews. It also stores beautifully, staying moist for days. Try it once, and it might just become your go-to cake.

Ingredients

To make this traditional Danish delight, you’ll need ingredients you likely already have in your kitchen:

For the Cake:

1 cup (200g) granulated sugar – Provides the base sweetness and helps give the cake structure.
4 large eggs – Room temperature eggs incorporate more easily and help with the rise.
1½ cups (180g) all-purpose flour – The base flour gives the cake structure without being too dense.
2 tsp baking powder – Helps the cake rise and stay fluffy.
½ cup (120ml) whole milk – Adds moisture and richness.
½ cup (115g) unsalted butter – Melted butter gives a tender crumb and rich flavor.
1 tsp vanilla extract – For subtle warmth and flavor.

For the Topping:

½ cup (115g) unsalted butter – Forms the rich base of the topping.
¾ cup (150g) brown sugar – Brings deep molasses sweetness and caramel tones.
2 tbsp whole milk – Thins the topping slightly, making it spreadable.
1¼ cups (100g) shredded coconut – Sweetened or unsweetened depending on your taste; adds texture and flavor.

Nutrition Information (Per Slice – 12 servings)

Calories: 330
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 65mg
Sodium: 100mg
Sugar: 24g
Fiber: 1g

Note: Values are approximate and may vary based on ingredient brands.

Recipe Tips

Use room temperature eggs and milk – This helps the batter mix evenly and rise better.
Don’t overmix the batter – Stir just until combined to avoid a tough cake.
Watch the topping – Don’t overcook the coconut topping; it should bubble just slightly.
Spread the topping while warm – It’s easier to work with and will meld with the cake perfectly.
Let the cake cool slightly before topping – This prevents the topping from sinking into the cake.

Make-Ahead Tips

Danish Dream Cake is a fantastic make-ahead dessert. In fact, the flavors deepen and improve a day after baking. Once the cake has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze slices individually—just wrap them in plastic and foil. When ready to serve, reheat slices gently in the microwave for 10–15 seconds or enjoy at room temp. The coconut topping stays soft and luscious even after freezing!

Tips for Making a Better Drømmekage

Start by creaming the sugar and eggs well. This step is crucial—it incorporates air into the batter, which gives the cake its signature fluffy texture. Use an electric mixer if you have one and beat until the mixture becomes pale and thick.

Another secret to elevating your Drømmekage is gently folding the flour into the wet ingredients. Use a spatula and avoid over-stirring to maintain that soft crumb. Melt the butter and milk together just until warm—not boiling—and incorporate them slowly to prevent curdling.

For the topping, use a heavy-bottomed saucepan to avoid burning. Cook just until the mixture is bubbling, then immediately pour it over the partially cooled cake. Pop the cake back into the oven to finish baking the topping—it should turn golden and slightly crunchy on top, while remaining chewy underneath. This creates that dreamy contrast in every bite.

Recipe