Hi there! I’m Cassandre, and today on Caramel Loafing we’re baking one of Norway’s most beloved national desserts: the World’s Best Cake. Yes, that really is its name — World's Best Cake.
In Norwegian, it’s called Verdens Beste or Kvæfjordkake, which literally means “World’s Best Cake.” I was first drawn to it by its beautiful appearance: a golden, crackly meringue sprinkled with sliced almonds, layered over soft sponge cake and filled with rich whipped cream. With a name this confident, you know it’s worth trying!
This classic cake originates from Harstad in northern Norway, specifically Hinnøya island. It’s said to have originated in the 1920s at the island’s best café, Café Alliance. Its popularity spread nationwide, earning it the nickname World’s Best Cake. In 2002, it was even voted Norway’s National Cake by a national radio show.
Because of the meringue layer, this cake is on the sweeter side — but trust me, it’s truly delicious and not too difficult to make. If you’re serving it for a birthday or gathering, I recommend making it half a day or even a day in advance so the flavors can meld beautifully.
You’ll also love these other irresistible desserts made with meringue:
Pavlova – a gluten-free, fruit-topped classic that’s light, refreshing, and perfect for hot summer days
When it comes to meringue, you simply can’t miss this French favorite: Matcha Macarons
Another must-try is this British bake bursting with almond and blueberry flavor: Blueberry Bakewell Cake
For a simple yet timeless English treat, try the classic Victoria Sponge Cake
And finally, chocolate lovers won’t want to miss the legendary Sacher Torte
World’s Best Cake Recipe & How To Make It
Ingredients
Pan size: 26 x 19 x 3 cm rectangular baking pan (about 10 x 7.5 x 1.2 inches), similar to a small quarter sheet pan.
📍Yields: 6 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Chill Time: 1 hour
Total Time: 2 hours 15 minutes
If you want to adjust for a different pan size, check out our cake pan converter tool.
☞ Sponge Cake
- Unsalted butter 56g (2 oz), softened
- Granulated sugar 48g (1.7 oz)
- Egg yolks 36g (1.3 oz), about 2 large, at room temperature
- Vanilla extract 2g (0.07 oz)
- Milk 30g (1 oz), at room temperature
- Cake flour 75g (2.6 oz)
- Baking powder 3g (0.1 oz)
☞ Meringue
- Egg whites 60g (2.1 oz)
- Granulated sugar 108g (3.8 oz)
- Sliced almonds 20g (0.7 oz)
☞ Chantilly Cream
- Heavy cream 150g (5.3 oz)
- Powdered sugar 7g (0.25 oz)
Want to see the full nutrition info? Try our nutrition label calculator.
How To Make World’s Best Cake
- Lightly grease your pan (or use a bit of cake batter) and line with parchment paper so it fits snugly.
- Sift flour and baking powder together, then whisk well to distribute evenly.
- In a bowl, beat the softened butter and sugar on medium speed for about 3 minutes until light and fluffy.
- Add egg yolks one at a time, mixing well after each, then stir in vanilla extract.
- Pour in the milk and combine thoroughly.
- Add the sifted flour and baking powder, mixing on low until mostly combined. Use a spatula to fold until smooth — the batter should be thick.
- Spread the batter evenly into the pan, reaching the edges and corners. The layer will be thin — don’t worry, it will rise a bit as it bakes.
- For the meringue: whip egg whites on medium speed for 1 minute, then add sugar in three additions, whipping for about 30 seconds after each. Once all sugar is incorporated, increase to medium-high and whip to stiff, glossy peaks, about 6 minutes total. Finish on the lowest speed for 30 seconds to smooth it out.
- Gently spread the meringue over the batter and sprinkle sliced almonds evenly on top.
- Preheat oven to 338°F (170°C) and bake for 40–45 minutes until the meringue is dry and pale golden.
- Remove and cool in the pan on a wire rack for 20 minutes. Don’t peel off the parchment paper yet — wait until completely cool.
- While the cake cools, whip the cream and powdered sugar until stiff peaks form.
- Once cool, place parchment paper over the cake top, invert the cake so the sponge faces up, and carefully peel off the bottom parchment paper. Place a new sheet of parchment paper and flip again so the meringue is on top.
- Cut the cake crosswise into two equal rectangles. Flip one half so the meringue faces down, spread whipped cream over the sponge side, then gently place the other half meringue-side up. Wrap tightly in plastic wrap and chill for at least 1 hour (or overnight for best flavor). It keeps well refrigerated for 3–4 days.
Watch the full step-by-step video here: World’s Best Cake
FAQs & Tips for Making World’s Best Cake
This beloved Norwegian cake combines creamy whipped filling, fluffy sponge, and crisp sweet meringue for amazing layers and textures. Its layered structure can feel tricky, so here are answers to common questions to help you get it right every time.
Why is it called “World’s Best Cake”?
This sweet treat first appeared in the 1920s at a café in Harstad, northern Norway. By the 1970s, it had become a beloved classic across the country. With its crispy meringue, soft sponge, and rich cream filling, the flavor and texture are wonderfully layered — crisp, light, creamy, and gently sweet all at once. It’s rare for a single cake to balance so many textures in one bite. Locals even voted it Norway’s National Cake in a radio poll, and the name “World’s Best Cake” stuck as an affectionate nickname.
Can I reduce the sugar in the meringue?
Meringue relies heavily on sugar — it’s what stabilizes the whipped egg whites and gives that crisp texture once baked. Desserts like meringue cookies, French macarons, or pavlova all need a high sugar ratio for the same reason. For this cake, the egg whites to sugar ratio is already lighter than usual — roughly 1 part egg whites to 1.8 parts sugar instead of the traditional 1:2 ratio — and we found this to be the sweet spot through lots of testing. Reducing it further often leads to collapsed or sticky meringue that won’t stay crisp, so we recommend keeping this ratio for best results.
Where can I adjust the sweetness instead?
If you prefer it less sweet overall, tweak the sponge cake or the filling. The meringue really shouldn’t be adjusted, but the sponge’s sugar can be slightly reduced. For the filling, you can use lightly sweetened or even unsweetened Chantilly cream. Adding a tangy jam — raspberry or red currant, for example — helps cut the sweetness and adds a fresh layer of flavor.
Why is my meringue sticky or not crisp?
The two most common reasons are not enough sugar or under-whipped egg whites. Make sure to whip to stiff, glossy peaks to support the structure. And stick to the recommended sugar ratio — it really does make or break the final texture.
What’s special about the texture?
One bite and you’ll see — it’s that contrast: crisp, crunchy meringue on top, silky smooth cream in the middle, and moist sponge cake at the bottom. Each layer stands out on its own but complements the others, so it never feels too heavy or cloying. That’s why it’s stayed a “national cake” for generations!
Can I use a different filling?
Traditionally, this cake uses a rich custard or whipped cream filling. If you’d like something lighter, stick with plain Chantilly cream with less or no sugar. It brings out the natural flavors of the sponge and meringue and is perfect for warmer months or anyone who wants less richness.
Do I need a special pan? Are there alternatives?
No special pan is required! You can simply spread the batter on parchment paper and shape it into a neat rectangle by hand. A small quarter sheet pan works well too. Baking in a shallow square or round pan makes it easier to get tidy edges and even layers, but it’s not essential. The magic is in the layers, not the pan shape — so feel free to experiment.
When assembling, should the meringue face up or down?
There’s no strict rule — it depends on your texture preference. Some bakers sandwich it with both meringue layers facing out for extra crunch. But we suggest placing the bottom half with the meringue side down, so the cream can soak into the sponge for a moist bite, while the top layer keeps that lovely crispness. The best of both worlds!
Can I make it ahead of time? How do I store it?
Absolutely! For best results, bake the sponge and meringue layers ahead of time and prepare the cream separately, but don’t assemble the cake until the day you plan to serve. This keeps the meringue from absorbing moisture and going soft. If you do assemble it ahead, wrap it well with plastic wrap and refrigerate. It’s best enjoyed within 2–3 days. Keep it away from high humidity to help keep the meringue crisp.