Danish Dream Cake (Drømmekage)
Danish Dream Cake is a soft vanilla cake topped with a warm coconut caramel layer. It looks simple, but the rich topping melts into the cake and makes every slice special.
Danish Dream Cake, also known as Drømmekage, is loved for its soft cake base and sticky coconut caramel topping. The cake itself is light and simple, while the topping adds richness, texture, and a beautiful caramel flavour.
The key to this recipe is not to overmix the batter after adding the flour. Whipping the eggs and sugar until thick, pale, and fluffy helps create a soft crumb. The warm butter and milk mixture should be warm, not hot, so the batter stays light and smooth.
Once the cake is partly baked, the coconut caramel topping is spread over the hot surface and baked again until bubbling and lightly caramelised. The result is a soft, fluffy cake with a rich coconut caramel layer on top.
Ingredients
Cake Batter
- 4 eggs, room temperature
- 150 g fine sugar
- 8 g vanilla sugar
- 200 g self-raising flour
- 2 g salt
- 120 ml milk
- 80 g butter
Coconut Caramel Topping
- 125 g butter
- 150 g brown sugar
- 50 ml milk
- 150 g desiccated coconut
- 2 to 3 g salt
Pan
- Pan size: 27 cm x 18 cm rectangular cake pan
Baking
- Oven temperature: 180°C (356°F)
- First bake: 20 to 25 minutes
- Second bake: 10 to 15 minutes
Instructions
- Preheat the oven to 180°C (356°F). Line a 27 cm x 18 cm rectangular cake pan with baking paper.
- In a bowl, add the eggs, fine sugar, and vanilla sugar.
- Whip on high speed for 3 to 5 minutes, until thick, pale, and fluffy.
- Sift in half of the self-raising flour and salt, then fold gently.
- Add half of the warm butter and milk mixture, then mix gently.
- Sift in the remaining flour and fold again.
- Finish with the remaining liquid and mix just until smooth. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20 to 25 minutes, until the cake is set but still soft.
- While the cake is baking, add the butter, brown sugar, salt, and milk for the topping into a pan. Heat until melted.
- Add the desiccated coconut and mix well.
- Take the cake out of the oven and spread the topping evenly over the hot surface.
- Return the cake to the oven and bake for another 10 to 15 minutes, until the top is bubbling and lightly caramelised.
- Let the cake cool for at least 20 minutes before cutting into squares and serving.
Tip
- The butter and milk mixture should be warm, not hot.
- Do not overbake the first stage, the cake should stay soft before adding the topping.
