Recipe Detail

Danish Heirloom Layer Cake

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Number of Servings:


  1. 1/2 cups - vanilla yogurt
  2. 1/2 cups - sour cream
  3. 1 cups - sugar
  4. - pinch salt
  5. 1 - egg
  6. 1/2 teaspoons - baking soda
  7. 1 teaspoons - baking powder
  8. 1 1/2 cups - flour
  9. 1 teaspoons - vanilla
  10. 1 pints - whipping cream - whipped and sweetened with 1 Tbsp. icing sugar
  11. 1 1/2 pounds - sliced slightly sweetened strawberries - or fruit of choice


In a medium bowl, mix together with a whisk or wooden spoon, yogurt, sugar, sour cream, egg, salt, baking soda, and baking powder. Add flour and vanilla.

Grease or spray three 9" layer pans and divide batter evenly between pans. (The batter will seem skimpy....but spread as evenly as you can with a spatula in each pan - layers will rise on baking).

Bake at 350 degrees F (325 if using Convection oven) for only 10 - 12 minutes....till Very Light Brown. DO NOT OVERBAKE!

Cool on racks...and remove from pans with a plastic spatula onto racks to finish cooling as soon as you can handle the cakes.

(IMPORTANT: If not using immediately - put wax paper between layers, cover with plastic and refrigerate or freeze till ready to assemble cake.)

Layer cake layers, topped with 1/3 sweetened whipped cream and 1/2 sweetened sliced strawberries, or fruit of choice - then 1/3 sweetened whipped cream and 1/2 berries. Last layer - just sweetened whipped cream. Decorate with berries.


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