Finnish Brita Cake (Britakakku)

The Finnish Brita Cake, or Britakakku, is a beloved dessert across Finland, especially during the warmer months when berries are at their ripest. This delicate and beautiful cake combines a tender yellow sponge base with a crisp, airy meringue topping. Once baked and cooled, it's layered with clouds of whipped cream and heaps of fresh berries — often strawberries, but raspberries, blueberries, and even stone fruits work beautifully. 🍓 While variations of this cake exist across the Nordic countries (Sweden’s version is often called “Pinocchiotårta”), in Finland, Britakakku holds a special place as a celebratory treat often served during summer festivities like Juhannus (Midsummer), birthdays, or name days. With its contrast of textures — the fluffy cake, crunchy meringue, silky cream, and juicy berries — it's no surprise that many consider this the ultimate summer cake.

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🧰 Tools & Equipment

To make Brita Cake, the following tools are helpful:

• Mixing bowls (small, medium, and large)
• Stand mixer with paddle & whisk attachments or a handheld electric mixer
• 9x13-inch baking pan
• Parchment paper
• Offset spatula or regular spatula
• Cooling rack

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🛒 Ingredients for Brita Cake

For the Cake Base:

• 3 large eggs, separated
• ½ tsp fine sea salt or kosher salt, divided
• 1½ cups + 2 Tbsp (325 g) granulated sugar, divided
• 2 tsp vanilla extract, divided
• 2 tsp baking powder
• 1½ cups (200 g) all-purpose flour
• 6 Tbsp unsalted butter, softened
• ¾ cup (170 g) buttermilk or whole milk (buttermilk gives the most tender texture)

For the Meringue Topping:

• 3 egg whites (from the separated eggs)
• ¾ cup (150 g) granulated sugar
• 1 tsp vanilla extract

For the Filling:

• 1 lb (450 g) fresh strawberries (or other fresh berries or stone fruit)
• Juice of ½ lemon
• 2 Tbsp mascarpone (optional but recommended!)
• 1 cup (225 g) heavy whipping cream
• 1 Tbsp granulated sugar

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🔪 Step-by-Step Instructions

1. Preheat & Prepare

Preheat the oven to 350°F (175°C). Line a 9x13-inch pan with parchment paper and lightly grease it. Set aside.

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2. Make the Meringue

In a clean mixing bowl, combine the egg whites and ¼ tsp salt. Begin mixing on low speed until slightly thickened. Gradually increase to medium speed and slowly add ¾ cup sugar, beating a few seconds between each addition. Once all the sugar is in, add 1 tsp vanilla extract and beat on high until stiff, glossy peaks form. Set the meringue aside.

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3. Prepare the Cake Batter

In a small bowl, whisk together the flour, remaining ¼ tsp salt, and baking powder. In a large bowl, beat the softened butter and remaining ¾ cup sugar until pale and fluffy (about 2–3 minutes). Add the egg yolks one at a time, mixing well. Add the buttermilk and mix again — don’t worry if it looks slightly curdled. Add the dry ingredients and mix until just combined.

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4. Assemble for Baking

Spread the cake batter evenly in the prepared pan. Then, carefully spoon the meringue on top. Use a clean offset spatula to spread it gently across the surface.

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5. Bake the Cake

Bake for 20–30 minutes, or until the cake is fully baked and a toothpick inserted into the base comes out clean. The meringue should be lightly golden and may have cracks — that’s perfect! Let the cake cool for 5–10 minutes in the pan before lifting it out (using the parchment) to cool completely on a rack.

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6. Prepare the Whipped Cream & Berries

While the cake cools:

• Slice the strawberries and mix with lemon juice and 1 Tbsp sugar in a bowl. Let sit for at least 15 minutes for maximum juiciness.
• In another bowl, combine mascarpone, whipping cream, 1 Tbsp sugar, and 1 tsp vanilla. Beat with an electric mixer until soft peaks form. For best results, make sure the bowl is clean and grease-free (rub with lemon if needed).

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7. Assemble the Brita Cake

Once fully cooled, the cake can be assembled in layers or left whole:

1. Layer Option: Slice the cake in half crosswise.
2. Place one half on a serving plate. Spread with half the whipped cream and half the berries.
3. Top with the second cake layer. Add remaining cream and berries on top.
4. Optional toppings: powdered sugar, sliced almonds, or extra whipped cream.

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❓ Frequently Asked Questions

How Should Brita Cake Be Served?

Serve in generous, messy slices, ideally the same day it’s made. However, leftovers can be refrigerated for up to 2–3 days, though the meringue may soften slightly.

Can I Substitute the Fruit?

Absolutely! While strawberries are traditional, you can use raspberries, blueberries, kiwi, peaches, or nectarines. Tart fruits are best, as they balance the sweetness of the meringue.

What If I Don’t Have Mascarpone?

You can leave it out or substitute with crème fraîche or sour cream. It still adds a lovely tangy richness.

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🇫🇮 A Brief Cultural Note

The name "Brita Cake" may come from a Scandinavian homemaker or baker, but its origins are uncertain. What’s clear is that the cake became popular in Nordic kitchens in the mid-20th century and is now considered a traditional treat. It’s often enjoyed during Juhannus, Finland’s Midsummer celebration, where family and friends gather outdoors to enjoy sunshine, nature, and classic Finnish foods.

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💡 Pro Tips for Success

• For a crisp meringue, don’t underbake — light browning is ideal.
• Make sure the cake is fully cooled before adding whipped cream.
• Rub your mixing bowl with a cut lemon before beating egg whites or cream to remove any lingering grease.
• Want a showstopper? Garnish with edible flowers, mint, or powdered sugar for that wow effect!