Norwegian Spice Cake Recipe: Classic Krydderkake with Warm Spices

Known for its warm spices and ultra-moist crumb, the Norwegian krydderkake (spice cake) is winter baking at its best.

This cake feels like a cozy sweater for your taste buds—warm, comforting, and perfect for a chilly fall or winter evening.

I first tasted this cake in a friend’s kitchen on a long, dark Norwegian night and it quickly became a recipe I return to season after season.

What’s a krydderkake?

Krydderkake literally means “spice cake” in Norwegian. Traditional versions use cultured milk—like kefir—and a warming spice mix that usually includes cinnamon, cardamom, nutmeg, and ginger.

Though often associated with Christmas and other holidays, krydderkake is also enjoyed year-round at birthdays, coffee gatherings, and casual get-togethers.

Ingredients

Below are the key ingredients and a brief note on their roles in the cake. The full, measured ingredient list appears in the recipe card below.

• Butter: Adds richness and moisture. Creaming butter with sugar helps create a fine, tender crumb.
• Brown sugar: Contributes sweetness and caramel notes while helping to aerate the butter.
• Eggs: Use at room temperature to help the batter emulsify and rise evenly.
• Cultured kefir: Provides moisture and a pleasant tang that defines this cake’s character.
• Spices—cinnamon, cardamom, nutmeg, ginger: Form the warm, aromatic flavor profile.
• Baking powder + baking soda: Both are used to balance rise and preserve the tang of the cultured milk.

Working ahead

If you want to split this recipe across days, that works well. The baked cake can be wrapped and refrigerated for 3–5 days or frozen up to three months. Frozen cakes can be frosted without leveling; avoid attempting to trim a frozen cake.

The cream cheese frosting keeps in the fridge for up to seven days or can be frozen for up to three months. Thaw, bring to room temperature, and whip briefly before using.

Step-by-step instructions

First, make the batter.

Cream butter and brown sugar until light and fluffy. Add the eggs one at a time on low speed. Alternate adding the dry ingredients in three parts with the wet ingredients in two parts, mixing until just combined.

Second, bake.

Transfer the batter to a greased and lined 9″ round springform pan. Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick comes out with just a few cooked crumbs. Cool on a rack to room temperature before frosting.

Third, make the frosting.

Beat butter and cream cheese until smooth. Add powdered sugar on low, then increase speed and beat until creamy. Stir in vanilla and combine.

Finally, frost and garnish.

Spread the frosting over the completely cooled cake. The cake is delicious on its own, or finish with a drizzle of caramel, chopped nuts, seasonal fruit, or herbs.

Other frosting options

In Norway, krydderkake is often served plain or dusted with powdered sugar. A cream cheese frosting is classic and pairs beautifully with the spices, but chocolate ganache or chocolate buttercream also work well.

For a less traditional finish, try a browned-butter frosting or a coconut-based frosting for a different but delicious take.

Serving suggestions

I like to finish the frosted cake with a light caramel drizzle, chopped nuts, and fresh seasonal fruit—blackberries and figs are lovely choices, with a few herb sprigs for contrast. If serving unfrosted, try a warm slice with a scoop of vanilla ice cream.

Serve the cake at room temperature for the best flavor and texture; if refrigerated, let it sit at room temp for about an hour before serving.

More cake sizes

Want a different size? Here are simple adjustments:

• 8″ square pan: Bake in an 8″ square pan; timing is similar—check for doneness around 55–65 minutes.
• 9″x13″ sheet cake: Double the recipe and bake in a 9″x13″ pan, adding 10–15 minutes to the bake time as needed.

Storage

Once frosted, store the cake in the refrigerator and enjoy within three days for best texture and flavor. After cutting, press plastic wrap or parchment against the exposed portion to protect it.

More Norwegian cakes

Norwegian cakes highlight simple, elegant flavors and tend to be less sweet than many American desserts. If you enjoy krydderkake, you might also like other Norwegian favorites such as Bløtkake (cream cake), Fyrstekake, Verdens Beste, or Eplekake.

Did you make this recipe? Please leave a star rating and share how it turned out in the comments—reader feedback helps improve these posts.

Krydderkake (Norwegian Spice Cake)