Verdens Beste Cake | Norwegian World's Best Cake with Vanilla Cream

Ingredients

Ingredient notes & substitutions

Egg yolks and whites:

This recipe splits eggs between the sponge (5 yolks) and meringue (5 whites), so crack carefully and separate cold eggs for the cleanest split.

Caster sugar:

Caster sugar dissolves faster than regular granulated, which matters most in the meringue; if you can't find it, pulse regular sugar in a food processor for a few seconds.

Sliced almonds:

These go on top of the raw meringue before baking so they toast right in the oven, giving the classic golden, crunchy crust — don't skip pressing them in lightly so they stick.

Cornstarch:

This thickens the custard filling without gelatin or extra egg yolks, so whisk it into the milk mixture smoothly to avoid lumps before it hits the heat.

Heavy cream:

Whipped only to soft peaks and folded into the cooled custard, full-fat cream (at least 35%) gives the filling its light, moussey texture rather than a dense pudding feel.

Vanilla extract:

It's used in both the sponge and the cream, so real vanilla extract (not imitation) makes a noticeable difference in a cake this simple.

Method

1. 1

   Preheat the oven to 350°F (180°C).

   
2. 2

   Line a rectangular baking pan with parchment paper.

3. 3

   Beat the butter and sugar until light and fluffy.

4. 4

   Add the egg yolks one at a time.

5. 5

   Mix in the vanilla and milk.

6. 6

   Fold in the flour and baking powder.

7. 7

   Spread the batter evenly into the prepared pan.

8. 8

   Whisk the egg whites until stiff peaks form.

9. 9

   Gradually add the sugar until glossy.

10. 10

    Spread the meringue over the cake batter.

11. 11

    Sprinkle generously with sliced almonds.

12. 12

    Bake for 25–30 minutes until golden.

13. 13

    Cool completely.

14. 14

    For the filling, cook the egg yolks, sugar, cornstarch, milk, and vanilla into a thick custard.

    
15. 15

    Whip the heavy cream to soft peaks.

    
16. 16

    .Spread the vanilla cream over one half.

    
17. 17

    .Place the second layer on top with the meringue facing upward

18. 18

    Ready to Serve

    

Variations to try

• Swap the almonds for hazelnuts or pistachios on top of the meringue for a different crunch and flavor.
• Fold fresh raspberries or sliced strawberries into the vanilla cream layer instead of just garnishing on top.
• Add a thin layer of raspberry or strawberry jam under the vanilla cream for a fruitier, tangier bite.
• Make it gluten-free by swapping the all-purpose flour for a 1:1 gluten-free baking blend in the sponge layer.

Storage & make-ahead

Store the assembled cake covered in the fridge for up to 3 days; the meringue will soften slightly over time but the flavor actually improves as it chills. If making ahead, you can bake and cool the sponge-meringue layer up to a day in advance, then make the cream filling and assemble a few hours before serving. This cake doesn't freeze well once assembled since the cream and meringue textures suffer on thawing, but you can freeze the plain baked sponge-meringue layer (unfilled) wrapped tightly for up to a month.

Frequently asked questions

Why did my meringue crack or slide off the sponge?

Some cracking is normal and expected with this style of meringue-topped cake, so don't worry about a perfectly smooth top; just make sure the meringue is glossy and stiff before spreading so it holds its shape in the oven.

Can I make this cake the day before a party?

Yes, this is actually one of the best make-ahead cakes since it needs a chilling period anyway; bake it the day before, assemble it, and let it chill overnight in the fridge for the cleanest slices.

How do I get clean slices without squishing the cream?

Chill the assembled cake thoroughly (at least a few hours, overnight is better), then use a sharp knife wiped clean between cuts for neat layers.

Can I use store-bought whipped cream or pudding to save time?

You can, but the cooked custard base is what gives this cake its signature silky texture and real vanilla flavor, so making the quick cornstarch custard is worth the extra 10 minutes.