Lazy Daisy Cake aka Drømmekage - Danish Dream Cake
Apr 12, 2025 02:37 PM
This one-bowl, no-mixer Lazy Daisy Cake (aka Danish Drømmekage) is moist, tender and crazy delicious! The crisp caramel-coconut broiled topping is truly the crowning glory!
I have a dear friend who's celebrating a milestone birthday this month. She recently returned from visiting family in Denmark so I thought it would be fun to make her a birthday cake that would reflect her Danish heritage. Here in The States, this delicious cake is called Lazy Daisy Cake. In Denmark, it goes by, Drømmekage (translated; Dream Cake).
Who copied who? Did Lazy Daisy Cake originate in Denmark or the other way around? The more I read about it, the more it seems that it's like the "chicken or the egg" question.
According to Epicureous, Drømmekage (Danish Dream Cake) originated in Brovst, a village in Jutland (Denmark). The article reports; "In 1965 a young girl baked her grandmother’s secret family recipe in a competition and won, and the cake has been a favorite of Danes ever since."
The history of Lazy Daisy Cake here in the U.S. is not as clear, but according to The Food Historian, "It was a 1920's era staple". The recipe has been included in many cookbooks over the years, including Marion Cunningham's popular book, Lost Recipes.
Call it which ever one suits your fancy. Lazy Daisy cake is great but, if you're Danish or just feeling a little fancy, go ahead and call it Drømmekage (pronounced like this) - it truly is a "dream" cake!
Ingredients:
For the Cake Batter
- ⅔ cup half and half or whole milk
- 6 tablespoons butter, I used salted butter
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
For the Topping
- 4 tablespoons butter, I use salted butter
- ⅔ cup brown sugar, light or dark, I like to use dark
- ¼ cup half and half or whole milk
- 1 ½ cups dried flaked or shredded coconut
- 1 cup crisp rice cereal
- flaky sea salt, for garnish
For the Optional Glaze
- 6 tablespoons powdered sugar
- 2 tablespoons water
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
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