Southern Sandwich Cake-Louisiana Smörgåstårta

There’s something about a sandwich cake that makes people stop and stare for a moment before they realize what they’re looking at. At first glance it looks like a cake fit for a celebration, neatly frosted and garnished. But slice into it and you discover layers of soft bread stacked with savory spreads instead of sponge and buttercream. This Lenten-friendly version takes inspiration from the Scandinavian classic smörgåstårta, but brings it squarely onto the Southern porch.

Here, tender shrimp spread, cool cucumber Benedictine, and a Cajun-style deviled egg salad form the layers, each one creamy and bright with herbs. It’s the sort of dish that feels a little fancy without actually being fussy — perfect for brunch, Easter lunch, or any gathering where people are inclined to linger at the table a little longer than planned.

The beauty of a sandwich cake, though, is how forgiving it is. The fillings can easily be swapped depending on the season or what you happen to have on hand. Smoked salmon salad, tuna salad, pimento cheese, chicken salad, or even a simple herbed cream cheese spread all work beautifully. A layer of thinly sliced cucumbers or roasted vegetables can slide right in as well. Think of it less as a strict recipe and more as a framework for building a savory layer cake.

Once assembled and lightly frosted with a cream cheese spread, the whole thing chills until the layers settle together. When sliced, it reveals a tidy cross-section that’s as pretty as it is satisfying — a reminder that sometimes the most charming dishes are just familiar ingredients stacked together in a slightly unexpected way.

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Southern Sandwich Cake-Louisiana Smörgåstårta

Yield: 6-8

Author: Jolie Meaux

Prep time: 1 H & 1 MInactive time: 2 HourTotal time: 3 H & 1 M

This Lenten-friendly sandwich cake brings the Scandinavian smörgåstårta to the Southern table—layers of soft bread and light seafood fillings stacked and dressed like a savory cake. The best part? The fillings are endlessly flexible, so you can swap in whatever spreads or salads you love.

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Ingredients

Southern Sandwich Cake

• 12 slices firm, square-shaped, crusts removed (this is a great use for day-old bread)
• ¾–1 cup shrimp spread
• ¾–1 cup cucumber Benedictine spread
• ¾–1 cup egg salad
• 1½ cups savory frosting
• Garnish (optional)
• sliced cucumbers, cooked shrimp, fresh dill or chives. radish slices, capers, green onions, carrot flowers, edible flowers, etc.

Savory Sandwich Cake Frosting

• 12 oz cream cheese, at room temperature
• 1/4 cup Blue Plate Mayonnaise
• 4 tblsp softened butter

Cajun Deviled Egg Salad

• 10 hard-boiled eggs, small diced
• ½ cup Blue Plate mayonnaise
• 1 tablespoon yellow mustard or Dijon mustard
• 1 green onion, thinly sliced
• 1 rib celery, finely diced
• 2 teaspoons fresh dill, chopped (or 1 teaspoon dried dill)
• 1 teaspoon Cajun or Creole seasoning
• 1 teaspoon smoked paprika
• ½ tablespoon Worcestershire sauce
• 1 tablespoon dill pickle juice

Cucumber Benedictine( Cucumber Herb Spread)

• 2 cucumbers, peeled and shredded
• 1/2 white onion shredded
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 1/2 tsp white pepper
• 14 oz cream cheese, room temperature
• 4 sprigs of dill, large stems removed, finely chopped
• 1 handfuls of chives, finely chopped
• 1/4 cup Blue Plate mayonnaise
• 2 tbsp sour cream
• 5 dashes hot sauce

Southern Shrimp Salad

• 3 ounces cream cheese, room temp
• 1/4 cup Blue Plate mayonnaise
• 1 tablespoon Creole mustard
• 1 teaspoon lemon juice
• 1/4 teaspoon
• 1 pound cooked, shelled, small shrimp (or cut up large ones)
• 1/4 cup sliced green onions
• 2 tablespoons finely chopped fresh parsley
• 1/4 teaspoon hot sauce
• Freshly ground black pepper, salt & creole seasoning to taste

Instructions

Sandwich Cake assembly

1. Line a 9-by-5-inch metal bread baking pan with plastic wrap, allowing for a 4-inch overhang on all sides.
2. To assemble: Line the bottom of the pan with 3 slices of the bread. Spread evenly with the egg salad. Top with a layer of the 3 slices of bread and gently press down to adhere to the egg salad. Top with the cucumber spread and sliced cucumbers. Gently press down the 3 slices of bread on top of the cucumber layer. Top bread with layer of shrimp spread and top with last layer of bread ,gently press to adhere to the bread. Once again, gently press down on the to evenly compress the layers. Wrap in plastic and refrigerate to allow the layers to set, 2 hours or up to overnight.
3. Remove the cream cheese spread 30 minutes prior to decorating the smorgastarta to bring to room temperature.
4. Unmold the cake and remove the plastic wrap. Place onto a serving platter. Using a sharp knife, trim the sides of the smorgastarta, if needed. Using an offset spatula, spread the cream cheese all over, as if frosting a cake.
5. 6. To decorate: Decorate the sides and top of the cake as desired with the ham cut-outs, herbs, cucumbers, radishes and lemon slices. Add egg wedges, if desired. Finish with a pinch or two of freshly ground black pepper.

Savory sandwich Cake Frosting

1. To make the cream cheese spread: In a large mixing bowl, add the cream cheese. Using a hand mixer, beat until creamy. Add the mayonnaise and butter. Beat until very smooth and spreadable.
2. If not using right away, put in fridge. Remove from fridge and allow to get to room temp before frosting the cake.

Cajun Deviled Egg Salad

1. Combine the mayonnaise, green onion, mustard, celery, dill, Cajun seasoning, smoked paprika, Worcestershire sauce, and pickle juice in a medium bowl. Stir until well blended. Gently fold in the grated eggs until everything is evenly combined. Taste and adjust seasoning with salt, black pepper, or additional Cajun seasoning if needed. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
2. For something a little lighter, serve it tucked into lettuce cups or alongside sliced tomatoes and cucumbers. And of course, it’s perfect as one of the savory layers in a sandwich cake, where its creamy texture and deviled egg flavors pair beautifully with seafood and herb spreads.

Cucumber Benedictine( Cucumber Herb Spread)

1. Drain the vegetables: Place the shredded cucumber and onion in a fine colander set over a bowl. Sprinkle lightly with salt, toss to combine, and let sit for several minutes to release their moisture. Reserve the liquid that drains into the bowl.
2. Make the paste: Transfer the cucumber and onion mixture to a blender or food processor and pulse until it forms a smooth paste.
3. Remove excess moisture: Spoon the paste into a clean kitchen towel and wring out as much liquid as possible over the bowl with the reserved vegetable water. Set the drained paste aside.
4. Blend the base: Return the well-drained cucumber and onion paste to the blender or food processor. Add the cream cheese, sour cream, mayonnaise, white pepper, and garlic powder. Blend until smooth and well combined.
5. Finish the spread: Transfer the mixture to a bowl. Stir in the chopped chives and dill until evenly incorporated.
6. Season: Taste and adjust seasoning, adding hot sauce if desired. Chill until ready to use.

Southern Shrimp Salad

1. In a medium bowl, combine the softened cream cheese, mayonnaise, Creole mustard, lemon juice, and garlic powder. Stir until smooth and well blended.
2. Add the chopped shrimp, green onions, parsley, and hot sauce. Gently fold the mixture together until the shrimp is evenly coated.
3. Season with freshly ground black pepper, salt, and Creole seasoning to taste.
4. Cover and refrigerate for 30–60 minutes to allow the flavors to meld.
5. Serve chilled as a spread for crackers, a filling for sandwiches, or as a layer in a savory sandwich cake.

Nutrition Facts

Calories

1251

Fat

97 g

Sat. Fat

38 g

Carbs

42 g

Fiber

5 g

Net carbs

37 g

Sugar

25 g

Protein

40 g

Sodium

1488 mg

Cholesterol

707 mg

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