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–+ servings
Swedish Flop Cake from Table for Seven

Swedish Flop Cake

Erin Table for Seven
A light and airy layer cake with a creamy filling tucked in between!
4.50 from 28 votes
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 455 kcal

Ingredients
  

FOR CAKE:

  • 1 box vanilla cake mix
  • 3.4 ounces box instant vanilla pudding
  • 4 eggs
  • 1 ½ cups milk

FOR FILLING:

  • 1 cup butter 2 sticks, softened
  • 1 teaspoon vanilla
  • 4 tablespoons flour
  • 2 tablespoons milk
  • 2 cups powdered sugar
  • powdered sugar for top of cake

Instructions
 

  • 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.

FOR FILLING:

  • 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

Nutrition

Calories: 455kcalCarbohydrates: 66gProtein: 5gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 99mgSodium: 505mgPotassium: 106mgFiber: 1gSugar: 46gVitamin A: 605IUCalcium: 149mgIron: 1mg
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