Drømmekage (lit. Dream cake) is a traditional cake originating from Hjallerup in Jutland. The cake is made with a combination of flour, sugar, butter, eggs, milk, baking powder, and vanilla. Once prepared, the smooth batter is placed in a baking tin and baked until golden brown.

It's then taken out of the oven and topped with a coconut-caramel topping consisting of butter, milk, brown sugar, and desiccated coconut. The cake is baked for ten more minutes, and it's left to cool before serving. It is believed that drømmekage dates back to 1960 when a woman named Jytte Andersen took part in a cake-baking competition that was organized by a large Danish food company. 

Brunsviger is a traditional cake originating from the island of Fyn (Funen) in Denmark. The cake is made with a combination of flour, butter, milk, sugar, and yeast, while the sugary topping consists of butter, brown sugar, and milk or heavy cream.

The dough is placed into a square pan, flattened, and left to rise. Indentations are made in the dough with the fingers, and the sugary topping is then poured across the dough. The cake is baked in the oven until golden, and it’s always left to cool down slightly before it’s cut into square shapes and served warm. 

Kagemand is a unique Danish sweet treat shaped to resemble a man or a woman. It is usually quite large in size, decorated with various sweets and tiny Danish flags. Traditional toppings include chocolate, marzipan, fruits, nuts, and candy. This colorful and fun dessert is usually served at children's birthday parties.

Traditionally, the person who is celebrating should cut off the head while the other guests scream and cheer.

The term flødekager encompasses a wide group of traditional Danish cream cakes that are usually small in size and elegantly decorated. They mainly consist of a sponge, shortcrust, or puff pastry base that is coupled with creamy fillings and various toppings.

Even though they come in a seemingly endless number of flavors and combinations of ingredients, they commonly incorporate whipped cream, chocolate, citrus, fruits, or marzipan. Cream cakes are a staple in numerous pâtisseries across the country and may be enjoyed as common, everyday desserts or festive treats.

Danish lagkage is a type of round layered cake that is usually served on special occasions. It consists of at least three layers of sponge intertwined with pastry creams, fresh fruit, or fruit preserves. The sponges can be made with various cake batters, and the whole cake is richly decorated with whipped cream and additional fresh fruits.

In Denmark, lagkage is usually the main dessert served at numerous birthday parties, but also an indispensable part of every important celebration or festivity.

Rabarberkage is a traditional rhubarb cake originating from Denmark. Although there are many recipes, the cake is usually made with a combination of rhubarb slices, flour, eggs, cinnamon, sugar, butter, and lemon zest. The rhubarb slices are first mixed with cinnamon sugar and left to rest for a while.

The butter, sugar, eggs, flour, and lemon zest are mixed into a batter that’s spread in a baking tin. The batter is topped with rhubarb slices, and the cake is baked until the fruit becomes caramelized and the cake sets. Once cooled, the cake is served warm or at room temperature, and it’s recommended to accompany it with a dollop of crème fraîche.