Swedish Flop- A layered cake with a creamy filling and a crunchy streusel topping. A final dusting of powdered sugar makes this irresistible!
Ingredients Needed
- Vanilla cake mix
- Eggs
- Milk
- Instant vanilla pudding
- Flour
- Butter
- Brown sugar
- Powdered sugar
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Recipe Notes
- Cake Mix: Yes, you can use any brand of cake mix. Stick with a standard size and a vanilla or yellow flavor.
- Pans: You will be using two 9 x 13 baking pans. Yes, with just one cake mix. The batter will be split evenly between the two pans.
- Streusel Topping: Only top one of the cake batters with the streusel topping. This will be the top of your cake. The plain batter will be the bottom of your cake.
Raw Flour Note
Swedish Flop
Ingredients
- 1- standard size box, vanilla cake mix
- 4 eggs
- 1 1/2 cups milk
- 3.4 oz dry vanilla instant pudding
- 1 cup butter (2 sticks), softened
- 1 tsp vanilla
- 4 TBSP flour
- 2 TBSP milk
- 2 cups powdered sugar
- 3/4 cup flour
- 1/3 cup brown sugar
- 5 TBSP butter, melted
- powdered sugar, for dusting
Instructions
- Preheat the oven to 350 degrees. Grease 2- 13 x 9 baking pans.
- In a mixing bowl, mix dry cake mix with dry pudding mix, eggs and milk. Beat until fully combined.
- Divide the batter evenly into the two prepared pans.
- Make Streusel Topping:
- In a bowl, mix together flour, brown sugar and melted butter until crumbly. Sprinkle the top of just one pan of batter with the topping.
- Bake both pans for 10-15 minutes or until toothpick inserted comes out clean. Let them cool completely before adding filling.
- In a mixing bowl, beat butter until creamy. Add in flour and milk. Beat until fully combined. Gradually, adding powdered sugar and beat until fluffy.
- Spread the filling on top of the plain (no topping) cake. Top if off with the other cake (that has the streusel topping).
- Top the entire cake off with a dusting of powdered sugar.
A Note About Raw Flour
This recipe calls for the use of raw flour. If you have concerns about this, you can use a heat treated flour or do the process at home.
Nutrition Facts
Calories
549Fat
24 gSat. Fat
15 gCarbs
78 gFiber
1 gNet carbs
77 gSugar
52 gProtein
6 gSodium
545 mgCholesterol
112 mgAll 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 https://recipesmymomgaveme.blogspot.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
Oh wow! Brings back wonderful memories of my mom buying this at The Village Bakeshop in Chicago. Sooooo yummy! Up near Belmont and Narragansett Str. She grew up in a polish neighborhood near there but moved to Teutopolis, Illinois.
ReplyDeleteI found it once at a Jewel Osco in Springfield, Illinois and shared it with her
The cake looks delicious and will make it using regular flour. The crumb topping will make it like coffee cake
ReplyDeleteI love that you have a crumb topping on top for crunch
ReplyDeleteThank you so much for this recipe. I love Swedish flops, in fact one of my nieces brought one to me in TN when she visited.
ReplyDeleteI love cakes with filling and streusel topping is a bonus! Question: how do you get the streusel half out of the 9x13 and on to the other half (which sounds like it’s left in the pan). If you inverted the 9x 13 (which isn’t easy to do without it cracking), wouldn’t all the topping fall off? Would leftovers (if there were any) need to be refrigerated?
ReplyDeletePattyC I’m going to try lining my baking dish with aluminum foil or parchment paper for easy removal of the topped cake. Hope this helps
DeletePatty try lining the topped cake dish with parchment paper for easy removal
DeleteI also grew up in Chicago and had Swedish Flop from the Village Bake Shop. Their version had 3 times as much creamy filling as this recipe.
ReplyDeleteWhy the note about raw flour? I don't see it mentioned in the recipe.
There is raw flour in the filling.
DeleteAlso, you can double the filling , if you wish ;)
DeleteThis recipe looks delicious and easy, too! I cannot wait to try it out.
ReplyDeleteDon't forget to join us over at the Creatively Crafty Linky Party every Wednesday through Sunday
https://creativelybeth.com/creative-crafts-linky-party-2/
Pinned!
Creatively, Beth
Thanks Beth!
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