Slagroomtaart (Dutch cream cake)

Posted: April 22, 2024 Last modified: May 10, 2024
Slagroomtaart (Dutch cream cake)

A slagroomtaart is probably the most popular Dutch birthday cake there is. Want to make your own Dutch cream cake? It is so easy! In this recipe I will tell you exactly how to bake the cake, fill it and decorate it.

Slagroomtaart recipe

I made my first cream cake in 2015, several years ago now. Its recipe has not been published on the blog until today, but has been in my first baking book since 2016. I have been asked for my cream cake recipe quite often.

Fortunately, I know that many home bakers had my book at home and could just make the cake, but now it’s time to share this delicious cream cake on the blog!

About the cake base

The cake base of a slagroomtaart is very light and airy, we also call it ‘biscuit’ or ‘kapsel’. Think sponge cake or chiffon cake. you could use some lemon zest or spices to have some extra flavor in the cake.​

We use this cake base for a lot of Dutch cake recipes, but the cream cake is definitely the most popular one. In this video, you can see how soft and fluffy the cream cake is:

Slagroomtaart - Dutch cream cake 2

Dutch Cream Cake Filling

The base of the cream cake is filled with jam and whipped cream. Optionally, a syrup can be brushed on the cake layers to moisten the cake or add flavor. If you make the cake several days in advance, there is a chance that the cake will get a little dry. The syrup prevents this.

When I make this whipped cream cake for special occasions, I usually make it the night before and don’t use the trembler syrup. Usually friends and family eat the whole cake and there are no leftovers.

And then a little bit more about the cake filling, the jam I mean. If you want to go for the classic flavors, you choose strawberry jam. For the cake in the picture, I had chosen a jam made from several kinds of red fruits, but you can basically use any jam you like.

For the whipped cream I use just normal whipping cream as there aren’t a lot of options in the Netherlands, but if you have access to heavy cream that’s an even better option.

Slagroomtaart - Dutch cream cake 5

Decorating the Cake

To decorate the cake, use hazelnut bresilienne (also known as nougatine). These are toasted pieces of hazelnut with a caramelized layer of sugar around them. Not only beautiful for decoration, but also incredibly delicious. For a change of pace, you can substitute other types of nuts for the crunchy topping. Pecans, for example, are a good substitute.

Another way to decorate a whipped cream cake is to pipe swirls of whipped cream onto the top of the cake and then stick pieces of fresh fruit into them. Kiwi or tangerine slices really belong here. For this version I used kiwi and strawberry, delicious!

Optionally, you can use chocolate decorations (bought or homemade) to further decorate the cake. Or you can order a festive and edible photo print online and stick it on the cake.

How do I cover the cake with whipped cream?

After you’ve filled and stacked the cake layers, it’s time to decorate the sides and top of the cream pie with whipped cream. You can use a piping bag or a spatula, whichever comes easiest. Use the spatula to spread the whipped cream evenly on the outside of the cake. Be sure to save some whipped cream for the swirls on top of the cake.

For the side of the cake, it can be helpful to use a spatula in conjunction with a rotary spatula. You hold the spatula in one place while you gently rotate the turntable.

Finally, decorate the top of the cake with swirls of whipped cream. Fill a pastry bag with the whipped cream and choose a nozzle of your choice (I used a large star nozzle) and hold your piping bag straight over the cake as you start to spray the tufts.

Slagroomtaart - Dutch cream cake 3

Freezing a cream cake

I do not recommend freezing a cream cake. The whipped cream will dry out and won’t taste as good. However, you can make the sponge layers well in advance and freeze them in an airtight container for up to three months. You can also make the jam and nougatine well in advance and store them until you are ready to make the cake.

That way, you have the cake pieces ready to go, and all you have to do is whip the cream and assemble the cake. It saves time!

Questions about Dutch cream cake

How far in advance can I make the cream cake?

I prefer to eat a whipped cream cake the same day or the day after. Whipped cream generally doesn’t get any better, but you can store the cake in the refrigerator for 2-3 days.

Can I make a square cake?

Of course you can! In fact, you can use any shape, round, square or rectangular. I used this round pan for the recipe below, but square pans are also available. Just make sure you get the right size.

You can use the ‘Convert Recipe’ button in the recipe card below to convert the recipe to fit any size pan of your choice.

Can I leave out the nougatine?

Nougatine adds a nice crunchy element to a whipped cream cake, which is necessary because the biscuit, jam and whipped cream are soft in texture. So I would not simply omit the hazelnut bresilienne, but rather replace it. For example, toasted almond slivers, sprinkles or crumbled cookies.

How many eggs do I need to make 175 grams?

A medium egg weighs 50 grams on average, so you’ll need about 4. Beat the eggs and then weigh the mixture on the scale until you have 175 grams.

Slagroomtaart - Dutch cream cake 1


cream cake recipe

Print recipe

No votes yet

Slagroomtaart recipe (Dutch cream cake)

Here's my recipe for an authentic Dutch cream cake (slagroomtaart). It's a light and airy cake, filled with jam en whipped cream. And don't forget the caramelized hazelnut pieces on the side.
Servings: 10 -12 servings
20 cm/8 inch spring form pan


Cake Base

  • 175 grams of eggs
  • 100 grams sugar
  • 6 grams vanilla sugar
  • 75 grams flour
  • 25 grams cornstarch

Filling and decoration

  • 6 tbsp strawberry jam
  • 100 grams of nougatine
  • 750 ml whipping cream
  • 6 tbsp sugar
  • Several pieces of fresh fruit of your choice


Cake base

  • Beat the eggs, sugar and vanilla sugar until light and fluffy. I beat this in a stand mixer on medium-high speed for about 10 minutes.
  • Sift the flour and cornstarch and add to the mixture. Fold this gently into the mixture; you don’t want all the air you whipped in to disappear.
  • Pour the batter into a greased baking pan. Bake the cake base at 180°C/350°F (conventional oven) for 30 minutes. The cake is done when you press lightly on the top and it springs back. Allow the cake to cool in the pan for a few minutes before removing it to a cake rack.
  • Meanwhile, prepare the nougatine and jam according to the recipe if you haven’t already.
  • Let the cake cool completely before you cut it. If, like me, you used a 20 cm/8 inch spring form pan, cut the cake into three layers.

Assemble the cream cake

  • Whip the cream and sugar until you have stiff peaks.
  • Place the bottom layer of sponge cake on a cake stand or plate and spread half the jam on top, leaving about ½ inch of jam around the edges. Place a few tablespoons of whipped cream on top of the jam and spread evenly. Place the second layer of sponge on top and fill in the same way. Finish with the last layer of cake.
  • Spread the sides of the cake with the whipped cream (it does not have to be thick) until it is completely covered, but leave enough whipped cream for the swirls.
  • Cover the sides of the cake with the caramelized hazelnut pieces. To do this, take a handful of hazelnut crunch at a time and press it against the side of the cake. Continue until the entire side is covered with nougatine.
  • Place the remaining whipped cream in a piping bag with a star tip and pipe swirls on top of the cake around the edge. Place a piece of fruit of your choice in each swirl. I used kiwi, strawberry, and blueberry.
How to store

Store the cake tightly covered in the refrigerator for about 2-3 days. I do not recommend freezing a cream cake.

Links in this article may be affiliate links. If you purchase something through such a link, I will receive a small commission, without you paying anything extra.


  1. Simone says:

    It’s funny but I never really liked the traditional slagroomtaart. Just thought there were so many other good ones out there, but yours looks absolutely perfect! love it!

    1. Laura Kieft says:

      Thank you Simone! Years ago, I was asked to test several slagroomtaarten for a tv show (radar), I discovered that not every slagroomtaart is delicious a good one in that test 😉 . But a homemade one is always the best!

  2. Simone says:

    I think you’re gonna have to make one for me… 🙂

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating