Gulkake Yellow Cake Recipe

Those of you who have been following my blog for some time, will know that Norwegian and Scandinavian things are very close to my heart, so it will come as no surprise to read that I am sharing a Norwegian recipe with you.

Nowegian cake recipe

This is a traditional Norwegian cake with an intense yellow colour. Not too sweet but a perfect accompaniment to coffee or tea.

NB. This is not Julekake – or Julekake which sounds similar, is equally delicious and is served at Christmas time. No, this is Gulkake as in ‘Gul’ – the norwegian word for yellow.

In Norwegian:

Gul Blomst = Yellow Flower; Gul Trรธye = Yellow Jersey therefore:

Gul Kake = Yellow Cake – well, you get the idea.

The intense yellow colour comes from the SIX egg yolks this recipe contains and that’s also the reason it’s a great time of year to make it, if you live in the southern hemisphere?

Why this time of year?

Because those of us around the southern Ocean, that is Australians and New Zealanders, are busily creating loads of Pavlovas to eat with friends. Pavlovas are often the first choice of dessert, for summer time barbeques, as well as Christmas menus, as it’s too darn hot for warm desserts like plum puddings.

Pavlovas may contain as much as 7 egg whites and you can rapidly get really sick of making omelettes with the leftover yolks. Therefore, making ‘Gulkake,’ is a great alternative to combine when making a ‘Pav,’ (as we like to call them).

You do know Australians shorten names for everything don’t you?

Gulkake – Norwegian Yellow Cake Recipe


  • 150 grams Butter
  • 150 g Sugar
  • 6 Egg Yolks
  • 2 deciliters Whipping Cream
  • 225 grams Plain Flour
  • 1.5 Teaspoons Baking powder
  • Sugar to decorate

Convert grams to cups here

Nowegian cake recipe


  1. Whip cream til almost stiff.
  2. Cream butter and half the sugar in a large mixing bowl til white and fluffy.
  3. Mix the remaining half of the sugar with the egg yolks and whip lightly.
  4. To the creamed butter and sugar mix: add the flour and the baking powder a little at a time, alternating with adding the egg yolk mix. Mix well after each addition.
  5. Carefully fold through the whipped cream.
  6. Pour into a 20 cm greased and lined bar loaf tin or several small bar loaf tins.
  7. Top with pearl or fine sugar to decorate if desired. A sprinkle of cinnamon perhaps?
  8. Bake 175 degrees for *45 minutes for the larger tins, *25 – 30 minutes for smaller tins (NB: these * are fan forced oven temperatures).
  9. Stand 10 minutes before turning out.

Happy Baking from Down Under


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74 thoughts on “Gulkake Yellow Cake Recipe”

    1. You like the sound of this one, Liesbet? It is a shame you can’t hire one and try out a few baking recipes. I tend to use my oven more than my stovetop, so I don’t think I could cope without an oven for too long, although I might lose a bit of weight without eating home made cakes and biscuits, I guess.

      Liked by 2 people

  1. That looks delicious. This year we left the pavlova and my daughter made rhubarb crumble. It was very nice and I cooked a complicated Indian Raan curry. I bet this Norwegian cake is nice and moist . Thank you for the conversion chart
    Next year though, it will be prawns, oysters and all ready made food from the delicatessen.

    Liked by 1 person

    1. It sounds like next year will be a minimal preparation Xmas and why not? In my family, it created so much work that I was a tad cranky come Xmas day – as we had the European Xmas eve as well. The conversation went that take away Chinese from Phone Wong must be the choice for Xmas dinner next year.
      Your curry sounds delicious Gerard, as does the Rhubard Crumble – which I usually love. Do you prefer curries at Christmas or was it a once off?


  2. One Cake a Week, eh ?
    I’m not a baking person; but a blogger – a Pom – upon whom I positively dote once posted a recipe that I might send you .. It is, sans doute, the nicest cake I ever ate. But then, I’m not much of a cake eater ..

    Liked by 1 person

    1. There is something about a plain cake that goes really well with a cup of black tea. I think all the egg yolks give it a richness without necessarily adding a whole lot of extra sugar. Mind you I sprinkled pearl sugar on top.


    1. I do hope to make it and like it as much as I do. I would love to to let me know how it turns out.
      Conversions are essential! One day we may all be consistent in our measuring.


  3. Double desserts! That’s a great celebration.
    I have a question … Whenever I’ve seen pictures of pavlova it’s always been a free from meringue with cream in the middle. Your picture looks like it was made in a springform cake pan … with an ice cream center?
    It looks delicious and I can see why it’d be a favorite during a hot summer.

    Liked by 2 people

    1. I have to confess that the meringue in the photo is not mine. It looks like a commercial variety. ( I have to update with the photo credit). I do have a photo of the meringue I made alongside, but for reasons that will appear obvious when I post about it, I saved it for later as it doesn’t look like the standard pavlova.
      The way I make pavlovas is freeform on a tray. I dump it on the baking tray in a rough circle and then drag a spatula up from the base to the top around the edge so it looks a bit like a volcano with an open caldera in the middle! That is where I place the cream/custard and fruit prior to serving. The commercial sorts have a thin crust and are very eggy and soft in the middle. Like they need more cooking. It is personal preference. Another tip you may already know if you prefer the drier cooked pavlova is to place a wooden spoon in the door of the oven (heat turned off), when they alloted baking time for the pavlova is complete. This allows the heat to escape but the slow retained heat dries out the pavlova a little more. I like a crunchy meringue! Is that what you prefer too, Sandy?

      Liked by 1 person

      1. I do like a crunchy meringue! I haven’t made pavlova but my family’s favorite dessert is hazelnut dacquoise. It’s a crisp meringue made with toasted nuts and assembled with creme patisserie lightened with whipped cream and topped with fresh strawberries & chocolate sauce. In this case, the egg yolks are used in the creme patissierie.

        Liked by 2 people

          1. A meringue bake-off! My husband will love you for that. How will this work? Shall we each make our own specialty and compare virtually? or shall we bake each other’s too? I’m going to need a lot of eggs.


            1. We could do that. It can be our January project ๐Ÿ˜‰

              I will make a batch of my own so that I can share pictures as well as recipe, so maybe that’ll be my first step.

              Liked by 2 people

    1. I realized that a recipe is useless to the part of the world that uses cup measurements, so I included the chart. I probably wouldn’t bother to convert to my measurements unless I was super keen to make the recipe, Janis. But I do hope that you will try it. I’d so like to hear how it turned out.
      Do you do much baking at home?

      Liked by 1 person

  4. Goodmorning, love the recipe & how to pronounce it, i always worry i’ll pronounce something wrong & end up offending someone. I have written the recipe out in my bloggers recipe book, I love ideas of what to do with the left over yolk from a good pav. We usually end up with curried egg for sangas(sandwiches)haha or i may boil up extra eggs & have devil eggs
    Have a wonderful weekend & Happy New Year to & yours may it be totally awesome. How’s the weather at your end its still dripping daily here.

    Liked by 1 person

      1. Slice a few hard boiled eggs in half toss the yolks into a bowl mix a bit of mayo, butter, mustard or curry into the yolk whatever you like really & fill the hole in the egg white where the yolk was. I’m not sure if they have another name for it.

        Liked by 1 person

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