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Swedish Flop Cake

Swedish Flop Cake

Swedish Flop Cake! A light layered cake that will feed a crowd!

Here is another favorite from my childhood.  The other day, it was cookies. Today, it’s cake.

OK, let me clarify a few things right up front:

1st: the recipe from my childhood wasn’t exactly cake.  It was coffee cake.  
2nd: My mom didn’t make it homemade. It was always bought from the local bakery.
3rd: This is not exactly an exact copycat version of this cake.  It’s a total knock off.

It’s very similar to the dish I loved as a kid, but, it’s a cake. Not a pastry.

Is all this clear as mud for ya? 😉

Swedish Flop Cake

Let me explain….

Growing up, when it was a ‘special occasion’ my mom would purchase a lovely coffee cake called “Swedish Flop”.  Have you heard of it?  When I maneuvered my way through Google looking for a recipe, it seemed it was something mostly popular in the Chicago land area.  This was news to me.  I figured everyone got to be as lucky as us and chow down on such a fabulous treat.

Anyway, I only found just one-similar homemade version and it was really intimidating to me. So, I went with a total cheater version and used a cake mix. Yeah, I’m a cheater and a bit lazy too. So sorry!

It’s not exactly a replica of it, but, it’s pretty close, especially,the filling. The filling is top shelf yummy.

It’s a delicious, light, cake that is perfect to feed a crowd! It’s also very tough to have just one piece of it.

I warned you!

Swedish Flop Cake

Yield: Serves: 12-15

Swedish Flop Cake

Swedish Flop Cake from Table for Seven

A light and airy layer cake with a creamy filling tucked in between!

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour

Ingredients

FOR CAKE:

  • 1 box vanilla cake mix
  • 3.4 oz box instant vanilla pudding
  • 4 eggs
  • 1 1/2 cups milk

FOR FILLING:

  • 1 cup butter (2 sticks), softened
  • 1 tsp vanilla
  • 4 TBSP flour
  • 2 TBSP milk
  • 2 cups powdered sugar
  • powdered sugar, for top of cake

Instructions

  1. Preheat oven to 350 degrees.
  2. Cover 2 -15 x 10 jelly roll pans with parchment papers.
  3. In a mixing bowl, beat together cake mix, eggs, pudding mix and milk. Beat until smooth and combined.
  4. Evenly distribute cake batter between the two jelly roll pans. Spread evenly.
  5. Bake both 12-15 minutes or until toothpick inserted comes out clean.
  6. Let cake cool completely.

FOR FILLING:

  1. In a mixing bowl, beat butter until fluffy. Add in powdered sugar, flour and vanilla. Add in milk and beat until fluffy.
  2. Spread filling on just one of the cooled cakes. Take the second cake and place on top.
  3. Sprinkle top with desired amount of powdered sugar.
  4. Cut into squares for serving

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 493Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 110mgSodium: 507mgCarbohydrates: 73gFiber: 1gSugar: 50gProtein: 6g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

Barbara

Sunday 26th of April 2020

So nice of you to post your recipe. I grew up in the Lake View area of Chicago My mother was Swedish and we would shop in Andersonville a Swedish neighborhood always stopping in the Swedish Bakery for the delicious Swedish Flop coffee cake. It was 2 very thin flaky layers filled with a light buttercream I even used to bring it home on the plane to San Francisco where I live now Unfortunately that extremely popular bakery closed about 3 or 4 years ago

Merrilee Parker

Tuesday 14th of July 2020

Omg. I used to go to the local bakery in chicago every sunday with my dad to get a sswedish flop. Once we moved to arizona no one was allowed to visit unless they came with one. We even had them flown in. Cant wait to try ir. Thank you.

Debra

Friday 27th of March 2020

I grew up in the Northwest suburbs of Chicago. Jewel, was THE place to get our Swedish Flop Cake. Now, I live on the Western Slope of Colorado. No Jewel around. I thought I might just have to wait until visits back there. I found your recipe, hallelujah! My daughter and I finally made it today. My husband said it is even better than from Jewel. I did double the filling. Thank you

Erin Table for Seven

Saturday 28th of March 2020

That's great Debra! I'm so glad you guys enjoyed it :) Thanks so much for the feedback!

Jodi

Saturday 7th of December 2019

OMG! I'm having flashbacks of Saturday morning drives to the bakery, (in my mom's Pontiac LeMans) for Swedish Flop. I grew up in the suburbs north of Chicago and have never found a replacement after moving to the Southwest. Some Napoleon pastries come close, but a Flop was true decadence, a flaky pastry with a white cream filling and a powder sugar finish. So nice of you to post this recipe! What a wonderful reminder. Thank you

Erin Table for Seven

Tuesday 10th of December 2019

Oh my gosh Jodi...that's awesome! So glad it brings back nice memories for you :)

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