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Swedish Flop

Swedish Flop- A layered cake with a creamy filling and a crunchy streusel topping.  A final dusting of powdered sugar makes this irresistible! 

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Swedish Flop- Recipes My Mom Gave Me

My Mom never made this growing up.  She bought it from a local bakery during my childhood.  I thought everyone got to enjoy this delicious dessert when I was a kid.  But, as I got older, I realized it was something that was popular in the Chicagoland/Northern Illinois area, but not really anyplace else.

So, being the sweet lover I am, I decided to make my own version. Using a cake mix, of course ;)  Don't pass this one up, it's really good. 

Ingredients Needed

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

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Swedish Flop- Recipes My Mom Gave Me


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

→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. 

Cake, Dessert, Baking
Cake, Dessert
American
Yield: 12 pieces
Author: Erin
Swedish Flop

Swedish Flop

A layered cake with a creamy filling and a crunchy streusel topping. A final dusting of powdered sugar makes this irresistible!
Prep time: 35 MinCook time: 15 MinInactive time: 60 MinTotal time: 1 H & 50 M
Cook modePrevent screen from turning off

Ingredients

For Cake
  • 1- standard size box, vanilla cake mix
  • 4 eggs
  • 1 1/2 cups milk
  • 3.4 oz dry vanilla instant pudding
For Filling
  • 1 cup butter (2 sticks), softened
  • 1 tsp vanilla
  • 4 TBSP flour
  • 2 TBSP milk
  • 2 cups powdered sugar
For Streusel Topping
  • 3/4 cup flour
  • 1/3 cup brown sugar
  • 5 TBSP butter, melted
  • powdered sugar, for dusting

Instructions

  1. Preheat the oven to 350 degrees. Grease 2- 13 x 9 baking pans.
  2. In a mixing bowl, mix dry cake mix with dry pudding mix, eggs and milk. Beat until fully combined.
  3. Divide the batter evenly into the two prepared pans.
  4. Make Streusel Topping:
  5. 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.
  6. Bake both pans for 10-15 minutes or until toothpick inserted comes out clean. Let them cool completely before adding filling.
Make Filling
  1. 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.
To Assemble Cake
  1. Spread the filling on top of the plain (no topping) cake. Top if off with the other cake (that has the streusel topping).
  2. 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

549

Fat

24 g

Sat. Fat

15 g

Carbs

78 g

Fiber

1 g

Net carbs

77 g

Sugar

52 g

Protein

6 g

Sodium

545 mg

Cholesterol

112 mg

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 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

Created using The Recipes Generator

12 comments :

  1. 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.
    I found it once at a Jewel Osco in Springfield, Illinois and shared it with her

    ReplyDelete
  2. The cake looks delicious and will make it using regular flour. The crumb topping will make it like coffee cake

    ReplyDelete
  3. I love that you have a crumb topping on top for crunch

    ReplyDelete
  4. Thank 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.

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  5. I 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?

    ReplyDelete
    Replies
    1. PattyC 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

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    2. Patty try lining the topped cake dish with parchment paper for easy removal

      Delete
  6. I 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.
    Why the note about raw flour? I don't see it mentioned in the recipe.

    ReplyDelete
  7. This recipe looks delicious and easy, too! I cannot wait to try it out.
    Don'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

    ReplyDelete

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