It consists of layers of sukkerbrød, which bears resemblance to pound cake but is usually lighter, whipped cream or custard, and fresh or preserved fruit or berries.

It is typically served to mark occasions such as birthdays, jubilees, or Constitution Day in Norway.

For birthdays it is customary to decorate the cake also with candles, especially when celebrating a child or teenager.

The earliest known recipe for bløtkake is in a cookbook written by Helle Schrøders in Denmark in 1692.

[2] In countries outside of Norway, it is commonly referred to as torte or whipped cream cake.