Swedish Cream Bun Cake: A Decadent Twist on Traditional Swedish Buns

Indulge in the ultimate Swedish treat with this Swedish Cream Bun Cake, a delightful fusion of creamy textures and sweet flavors. Perfect for any occasion, this cake combines the essence of traditional Swedish buns with a modern, cake-like twist. Follow this easy-to-follow recipe to create a show-stopping dessert that’s sure to impress your family and friends.

Ingredients

• 2 1/2 cups all-purpose flour – The base for your dough, ensuring a soft and fluffy texture.
• 1/4 cup granulated sugar – Adds a subtle sweetness to the dough.
• 1/4 tsp salt – Enhances the flavors and balances the sweetness.
• 1 tbsp active dry yeast – The key to a perfectly risen dough.
• 1/2 cup warm milk – Activates the yeast for a light and airy texture.
• 1/4 cup unsalted butter, melted – Adds richness and moisture to the dough.
• 2 large eggs – Binds the ingredients and adds structure.
• 1 egg yolk – For a golden, glossy finish on the cake.
• 1/4 cup whipped cream – Creates a creamy, indulgent filling.
• 1/4 cup confectioners’ sugar – Sweetens the cream filling.
• 1 tsp vanilla extract – Adds a warm, aromatic flavor.
• 1/2 cup raspberry jam – Provides a fruity, tangy layer.
• 1/2 cup heavy cream – For serving, adding a luxurious touch.

Preparation

In a large bowl, combine flour, granulated sugar, and salt. Mix well. In a small bowl, dissolve yeast in warm milk and let it sit for 5 minutes until foamy. Add melted butter, eggs, and egg yolk to the yeast mixture, stirring until combined. Incorporate the wet ingredients into the dry ingredients, mixing until a dough forms. Knead the dough on a floured surface for 5 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour until doubled in size. Preheat the oven to 375°F and grease a 9-inch cake pan.

Roll the dough into a large rectangle (about 1/4 inch thick) and spread raspberry jam evenly. In a separate bowl, whisk whipped cream, confectioners’ sugar, and vanilla extract, then spread this mixture over the jam. Roll the dough tightly from the long end and cut into 1-inch slices. Arrange the slices in the cake pan, cut side up, and brush with beaten egg.

Bake for 20-25 minutes until golden brown. Let the cake cool for 10 minutes before removing it from the pan. Whip the heavy cream until stiff peaks form and serve alongside the cake. Enjoy your Swedish Cream Bun Cake!