Swedish Flop Cake - Table For Seven
  • Swedish Flop Cake

    Oct 30th • Posted in Cakes

    Swedish Flop Cake

    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.

    Swedish Flop Cake
    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

    Swedish Flop Cake

    by Table for Seven
    Prep Time: 00:30
    Cook Time: 00:15
    Ingredients (Serves: 12)

      FOR CAKE

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


      • 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
      Preheat oven to 350 degrees.
      Cover 2 -15 x 10 jelly roll pans with parchment papers.
      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.
      Bake both 12-15 minutes or until toothpick inserted comes out clean.
      Let cake cool completely.


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