Ellen Svinhufvud Cake, Ellen Svinhufvudin Kakku, is a traditional Finnish layered cake featuring almond meringue layers and a rich coffee buttercream filling. Finished with powdered sugar and toasted almonds, it is an elegant cake that has remained popular in Finland for generations.
I baked this cake recently as a birthday cake for a dinner party at our home. The ingredient list may suggest a very sweet dessert, but the combination of coffee and almonds creates a surprisingly balanced result. The coffee adds depth while the almonds bring a delicate nuttiness that complements the buttercream beautifully.
The History Behind Ellen Svinhufvud Cake
Named after Ellen Svinhufvud, the wife of Finnish president Pehr Evind Svinhufvud, this almond and coffee cake has been a beloved part of Finnish baking tradition for generations.
Almond Meringue Layers and Coffee Buttercream
The cake layers are made from almond flour, egg whites, and powdered sugar. Once baked, they develop a light texture that pairs beautifully with the smooth coffee filling.
The filling combines butter, cream, coffee, and almonds. The coffee balances the richness of the buttercream, while the almonds add both flavor and structure.
For this version, I used almond flour in the filling rather than chopped almonds. This creates a smoother texture while preserving the classic almond flavor that makes the cake so distinctive.
Decorating the Cake
Traditionally, the cake is finished with a generous dusting of powdered sugar and toasted almond slices. Toasting the almonds brings out their natural flavor and adds a pleasant contrast to the soft layers and creamy filling.
For my cake, I also added a few fresh lilac blossoms around the edges for a simple seasonal decoration.
Serving Suggestions
Ellen Svinhufvud Cake is well suited for birthdays, family celebrations, coffee gatherings, and holiday tables.
Because the filling contains a generous amount of butter, I recommend chilling the cake before serving and then letting it sit at room temperature for about 15–20 minutes. This allows the filling to soften slightly and the flavors to come together.
A cup of coffee is the traditional companion, but the cake also works beautifully as part of a larger dessert table.
More Traditional Finnish Baking
If you enjoy traditional Finnish baking, you might also like my gluten-free blueberry pie, Finnish cinnamon rolls, Finnish blueberry mini cakes (mustikkaleivos), or the classic Finnish strawberry layer cake — all simple, seasonal treats inspired by Finnish coffee table traditions.
Share the Recipe
Ellen Svinhufvud Cake
Equipment
- stand mixer or hand mixer
- Mixing bowls
- Saucepan
- baking sheets
- Parchment paper
- offset spatula or palette knife
- cooling rack
Ingredients
Cake Layers
- 150 g almond flour 1½ cups
- 200 g powdered sugar 1⅔ cups
- 5 large egg whites
Coffee Almond Filling
- 300 g (10.6 oz or 1⅓ cups) butter softened
- 4 tbsp sugar
- 1,5 dl (2/3 cup) heavy cream
- 1,5 dl (2/3 cup) strong coffee
- 100 g (3.5 oz) almond flour 1 cup
Decoration
- powdered sugar
- 100 g (3.5 oz) sliced almonds
Instructions
- Preheat the oven to 125°C (350°F).
- Beat the egg whites and powdered sugar until stiff and glossy. Continue whipping for 10 minutes more.
- Gently fold in the almond flour until evenly combined.
- Divide the batter into four equal portions and spread each portion into a rectangle of roughly the same size on parchment-lined baking sheets.
- Bake for about 1,5 hours, or until the layers are lightly golden.
- Allow the cake layers to cool completely.
- Spread the sliced almonds on a baking sheet and toast them in the oven for a few minutes until lightly golden. Remove and allow to cool.
Make the Filling
- In a small saucepan, bring the cream and sugar to a gentle boil.
- Remove from the heat and stir in the coffee. Allow the coffee mixture to cool to room temperature.
- Beat the softened butter until light and fluffy.
- Gradually add the coffee mixture while beating continuously.
- Mix in the almond flour until fully incorporated.
Assemble the Cake
- Carefully peel the cake layers from the parchment paper.
- Place the first layer on a serving platter and spread a thin layer of filling on top.
- Repeat for the remaining cake layers.
- Spread the remaining filling over the top and sides of the cake.
- Dust the cake generously with powdered sugar.
- Decorate the top and sides with the toasted almond slices.
- Chill the cake for at least 1 hour before serving.
Notes
The cake can be prepared a day ahead and refrigerated overnight.
Toasting the almond slices enhances their flavour and adds a pleasant crunch.
Allow the cake to sit at room temperature for 15–20 minutes before serving for the best texture.
