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norwegian gold cake with sour cream ganache
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4.69 from 16 votes

Norwegian Gold Cake (or Cupcakes) with Sour Cream Ganache

These Norwegian Gold cupcakes (or cake!) with sour cream ganache frosting have been in our family since I can remember. They’re my go-to for my own birthday. Makes one cake or 20 cupcakes.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Cakes
Cuisine: Norwegian
Keyword: norwegian gold cake, sour cream ganache
Servings: 10
Calories: 287kcal
Author: Carolyn Gratzer Cope

Ingredients

For the cake

  • 1 ⅔ cups (190 grams) sifted all-purpose flour
  • 1 cup 2 sticks (227 grams) unsalted butter
  • 5 large eggs
  • 1 ½ cups (300 grams) sugar
  • 1 ½ teaspoons (7 grams) baking powder
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon pure vanilla extract
  • ¼ teaspoon pure almond extract

For the sour cream ganache frosting

  • 10 ounces (283 grams) semi-sweet chocolate (chocolate chips are fine)
  • 1 cup (240 grams) sour cream
  • ⅛ teaspoon fine sea salt

Instructions

For the cake or cupcakes

  • Have all ingredients at room temperature.
  • Preheat the oven to 325° F for cake or 350° F for cupcakes. Grease the bottom of a 10-inch tube or bundt pan, or line two cupcake pans with a total of 20 paper liners.
  • In a large mixing bowl or the bowl of a stand mixer fitted with the paddle, beat butter and sifted flour together for five minutes on medium speed. 
  • Add eggs one at a time, beating after each addition to incorporate.
  • Add sugar, baking powder, salt, and vanilla and almond extracts. Beat for two minutes more.
  • Scoop batter into pan(s). For a cake, bake for about 55 minutes, until golden and beginning to pull away slightly from the sides of the pan. (Start checking at 50 minutes). For cupcakes, bake for about 20 minutes.
  • Cool in pan for 10 minutes and then completely on a rack before frosting.

For the frosting

  • When ready to frost cake or cupcakes, heat chocolate in a double-boiler or in the microwave in bursts until just melted.
  • Stir until smooth, then stir in sour cream and salt.
  • If you would like to pour the icing over a bundt cake rather than spreading it, you can stir in some milk a few tablespoons at a time until it reaches the consistency you like.
  • Spread onto completely cooled cake or cupcakes and top with sprinkles or other decorations if you like. Frosting will set over time.

Notes

  1. These days I like to use bittersweet chocolate chips in the frosting, but the original recipe calls for semisweet. They both work beautifully, and the choice is yours.
  2. Variations: You can make the cake without the frosting and serve it plain or with a dusting of powdered sugar. You can use a simple, thick-pour glaze of powdered sugar mixed with a bit of milk and vanilla extract, or mixed with some freshly squeezed lemon or orange juice. If you like, stir some grated lemon or orange zest into the batter. Or simply omit the almond extract and double the vanilla.
  3. You can make the cake up to 24 hours in advance. Once completely cool, cover and keep at room temperature. Store leftovers the same way for up to three or four days.
I first published this recipe here in 2009. I've updated the post for clarity, but the recipe remains the same.

Nutrition

Calories: 287kcal | Carbohydrates: 33.1g | Protein: 4.6g | Fat: 16.2g | Fiber: 1.3g