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Swedish Flop Cake

Swedish Flop Cake from Table for Seven

Swedish Flop Cake! A light layered cake with a creamy filling and topped with a generous dusting of powdered sugar. It’s mirrored after the classic bakery coffee cake and can feed a crowd!

Swedish Flop Cake- Table for Seven

Growing up in the southwest suburbs of Chicago, a favorite at the local bakery was Swedish Flop. It wasn’t a cake, it was a coffee cake. Also, my mom never actually made it, she always bought it.

But, it was divine. Two layers of soft coffee cake with a thick layer of creamy filling sandwiched in between. Then, it was topped with a enormous amount of powdered sugar. Yum.

I realized after leaving the area, that it surely is a regional treat and finding it was very tough.

I decided to make a kinda-sorta version of it, in a cake form. Not exactly the same thing, but, just as delicious.

Ingredients Needed:

  • Vanilla cake mix
  • Instant pudding mix
  • Eggs
  • Milk
  • Powdered sugar
  • Flour
  • Butter
  • Vanilla

Vanilla Cake Mix: Any brand or vanilla/butter/white variety will work. Just be sure to stick with a “standard” size box of cake mix. Anywhere from 15-18 oz is fine.

Pudding Mix: Make sure it’s INSTANT pudding mix and not cook/serve. Also, do not make the pudding! The dry mix is all you need. Like the cake mix, any flavor will work, as long as the box size is the same as noted in the recipe.

Swedish Flop Cake

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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. Evenly distribute cake batter between the two jelly roll pans. Spread evenly.
  4. Bake both 12-15 minutes or until toothpick inserted comes out clean.
  5. 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. Cut into squares for serving

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 394Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 88mgSodium: 405mgCarbohydrates: 58gFiber: 0gSugar: 42gProtein: 4g

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

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