Norwegian Buttermilk Cake

An old-Fashioned Norwegian cake recipe found on
Norwegian Sour Milk Cake

A delicious cake baked in a roasting pan. Around 1900, several changes occurred which made cakes and different desserts more common on the menu of most Norwegian people because the cast iron stove now made it possible to bake things in the oven. In addition, access to sugar had become better in the  early1900s.

This recipe was submitted by Randi Fossland to Norway’s Associated Country Women’s recipe relay in 2012.

800 g [1,75 lb] sugar
250 g [9 oz] butter
800 g [1,75 lb] flour
1 liter [2 pt] cultured buttermilk *
1 tablespoon of baking soda
4 tsp cinnamon
4 tablespoons soft butter
2 tsp vanilla sugar/ vanilla
5 tablespoons of coffee
1 tablespoon cocoa
500 g [1,1 lb] icing sugar
1 egg

* Cutured buttermilk is not the rest product of butter production as it was in the old days, but whole milk inoculated with a culture of Lactococcus lactis plus Leuconostoc citrovorum to simulate the naturally occurring bacteria in the old-fashioned product. If you can’t get hold of this you can use kefir.


[1] Preheat the oven to 200 C / 390 F.

[2] Stir butter and sugar airy white. Stir in the cultured buttermilk and add the flour, baking soda and cinnamon.

[3] Pour the batter into a greased or baking paper covered roasting pan.

[4] Bake the cake for about 30 minutes.

[5] Icing: Stir the butter soft and add coffee, egg, icing sugar, vanilla sugar/vanilla and cocoa. Spread the icing on the cake while it is lukewarm.

[6] Cut the cake into squares when it has cooled completely.