This Norwegian Gold cake (or cupcakes) with sour cream ganache has been a family favorite for as long as I can remember. It’s my go-to for birthdays and has become a favorite for many readers since I first shared it in 2009. If you like a rich, tender cake with a simple but indulgent frosting, don’t miss this one.
Why we love this recipe
Norwegian Gold cake has been served at countless birthday celebrations in our family since 1976. It uses an unusual but brilliant technique — creaming the butter with the flour for five minutes before adding the other ingredients — which yields an extraordinary texture.
The cake is:
- Substantial, almost like a pound cake, yet incredibly moist and tender
- Rich and full of flavor
- Simple to make in a single bowl
- Memorable — everyone asks for the recipe
We usually frost it with a sour cream ganache that complements the cake’s richness, but the cake is lovely plain or with other glazes as well.
What you’ll need
Bring the eggs and butter to room temperature before you start. Here’s a quick look at the main ingredients:
- All-purpose flour, sifted into the butter for a beautiful crumb
- Five whole eggs, which give the cake its rich, golden color
- A touch of almond extract to enhance the flavor
- Bittersweet or semisweet chocolate chips for the ganache — both work well
How to make it
Below are the basic steps to make a Norwegian Gold cake or cupcakes with sour cream ganache. Refer to the recipe card for exact measurements and timing.
- Cream the butter and sifted flour together for five minutes on medium speed — this surprising step creates the cake’s unique texture.
- Beat in the eggs one at a time until incorporated. Add the sugar, baking powder, salt, vanilla, and almond extract; beat for two more minutes.
- Spoon the batter into a prepared bundt pan or lined cupcake tins. Bake at 325°F for a bundt cake (about 55 minutes) or 350°F for cupcakes (about 20 minutes). Start checking the cake at 50 minutes.
- Cool the cake in the pan for 10 minutes, then transfer to a rack to cool completely. For the ganache, melt the chocolate, stir until smooth, then mix in the sour cream and a pinch of salt. Spread over the cooled cake or thin slightly with milk to pour over a bundt.
Expert tips and FAQs
Yes — it’s unexpected, but this method produces an exceptional crumb and texture. I tested the usual butter-and-sugar creaming and it didn’t match the result of creaming butter and flour first. Trust this step.
The bundt pan helps the cake develop a crisp, browned crust with a tender center because it allows heat to circulate through the middle. The cake is also excellent made as cupcakes if you prefer.
Yes. Serve the cake plain with a dusting of powdered sugar, glaze it with a simple powdered-sugar-and-milk glaze, or add fresh citrus juice or zest to the batter. You can omit the almond extract and use extra vanilla if you prefer.
Yes. The cake can be made up to 24 hours ahead. Once cool, cover and keep at room temperature. Leftovers will keep for three to four days stored the same way.
More favorite classic cakes
- Buttermilk chocolate cake
- Carrot cake
- Vanilla bean cheesecake
Norwegian Gold Cake (or Cupcakes) with Sour Cream Ganache
Ingredients
For the cake
- 1 2/3 cups (190 g) sifted all-purpose flour
- 1 cup (2 sticks / 227 g) unsalted butter
- 5 large eggs
- 1 1/2 cups (300 g) sugar
- 1 1/2 teaspoons (7 g) baking powder
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
For the sour cream ganache frosting
- 10 ounces (283 g) semi-sweet or bittersweet chocolate (chips are fine)
- 1 cup (240 g) sour cream
- 1/8 teaspoon fine sea salt
Instructions
For the cake or cupcakes
- Bring all ingredients to room temperature.
- Preheat the oven to 325°F for a bundt or tube pan, or 350°F for cupcakes. Grease a 10-inch tube or bundt pan, or line two cupcake pans with 20 liners.
- In a large bowl or the bowl of a stand mixer fitted with the paddle, beat the butter and sifted flour together for five minutes on medium speed.
- Add the eggs one at a time, beating after each addition to incorporate.
- Add the sugar, baking powder, salt, vanilla, and almond extracts. Beat for two more minutes.
- Pour the batter into the prepared pan(s). For a bundt cake bake about 55 minutes until golden and slightly pulling away from the sides (start checking at 50 minutes). For cupcakes bake about 20 minutes.
- Cool the cake in the pan for 10 minutes, then transfer to a rack to cool completely before frosting.
For the frosting
- Heat the chocolate in a double boiler or microwave in short bursts until just melted. Stir until smooth.
- Stir in the sour cream and salt until combined. If you want a pourable glaze for a bundt, add milk a tablespoon at a time until you reach the desired consistency.
- Spread or pour the frosting over the completely cooled cake or cupcakes. The frosting will set as it cools. Decorate with sprinkles if desired.
Notes
- I often use bittersweet chocolate chips for a slightly deeper chocolate flavor, though semisweet is the original and works well.
- Variations: serve plain with powdered sugar, glaze with powdered sugar and milk or citrus juice, or add lemon or orange zest to the batter. Omit the almond extract and double the vanilla if you prefer.
- Make ahead: the cake can be made up to 24 hours in advance. Once cool, cover and keep at room temperature. Leftovers keep for three to four days.
I first published this recipe in 2009 and have clarified the post since, but the recipe itself remains unchanged.
Nutrition
Nutrition information is an approximation.
Additional Info
Course: Cakes
Cuisine: Norwegian