25 Delicious Swedish Cake Recipes for Every Occasion

Are you ready to sweeten your baking repertoire with some Scandinavian charm? Swedish cakes are not just about the iconic Princess Cake; they’re a delightful exploration of flavors, textures, and traditions perfect for any occasion. From fika breaks to festive celebrations, these 25 recipes promise to bring a touch of Swedish coziness to your kitchen. Let’s dive into the world of delicious Swedish cakes that will surely impress!

Classic Swedish Prinsesstårta

Venturing into the world of Scandinavian desserts, the Classic Swedish Prinsesstårta stands out with its lush layers and vibrant green marzipan coating. This iconic cake combines sponge, custard, and whipped cream for a dessert that’s as delightful to look at as it is to eat.

Ingredients

– 1 cup granulated sugar, fine and sparkling
– 4 large farm-fresh eggs, room temperature
– 1 cup all-purpose flour, sifted for lightness
– 1 tsp pure vanilla extract, aromatic and sweet
– 2 cups heavy whipping cream, cold and rich
– 1 cup vanilla custard, smooth and creamy
– 1/2 cup raspberry jam, seedless and vibrant
– 1 lb marzipan, pliable and dyed a soft green

Instructions

1. Preheat your oven to 350°F (175°C) to ensure a consistent baking environment.
2. Beat the granulated sugar and eggs together in a large bowl until the mixture is pale and thick, about 5 minutes.
3. Gently fold in the sifted flour and vanilla extract until just combined to keep the sponge light.
4. Pour the batter into a greased 9-inch springform pan and bake for 25 minutes, or until a toothpick comes out clean.
5. Cool the sponge completely on a wire rack to prevent it from becoming soggy when layered.
6. Whip the heavy cream to stiff peaks, ensuring it’s cold for maximum volume.
7. Slice the sponge horizontally into three even layers for a uniform cake structure.
8. Spread the bottom layer with raspberry jam, then a layer of vanilla custard, and top with a generous amount of whipped cream.
9. Repeat the layering process with the remaining sponge and fillings, finishing with a smooth dome of whipped cream.
10. Roll out the marzipan to a 1/8-inch thickness and carefully drape it over the cake, smoothing out any wrinkles.
11. Trim the excess marzipan from the base and decorate with a pink marzipan rose for a traditional touch.
The Classic Swedish Prinsesstårta offers a symphony of textures, from the tender sponge to the creamy fillings, all encased in sweet marzipan. Serve it chilled to highlight the contrast between the cool cream and the soft cake layers.

Swedish Chocolate Cake (Kladdkaka)

Zesty and indulgent, this Swedish Chocolate Cake, or Kladdkaka, is a sticky, dense delight that’s effortlessly simple to make. Perfect for when you need a quick chocolate fix.

Ingredients

• 1 cup granulated sugar, for a sweet base
• 2 large farm-fresh eggs, at room temperature
• 1/2 cup all-purpose flour, sifted for lightness
• 1/4 cup unsweetened cocoa powder, rich and dark
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract, for aromatic depth
• A pinch of salt, to enhance flavors

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the granulated sugar and farm-fresh eggs until just combined. Tip: Overwhipping incorporates too much air, affecting the cake’s dense texture.
3. Sift in the all-purpose flour, unsweetened cocoa powder, and a pinch of salt. Gently fold into the wet ingredients until no dry spots remain.
4. Pour in the melted unsalted butter and pure vanilla extract. Stir until the batter is smooth and glossy. Tip: The batter should be thick but pourable; if too stiff, add a tablespoon of water.
5. Transfer the batter to the prepared pan, smoothing the top with a spatula. Bake for 20-25 minutes. Tip: The cake is done when the edges are set but the center is still slightly wobbly.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notoriously fudgy and rich, this Kladdkaka pairs wonderfully with a dusting of powdered sugar or a scoop of vanilla ice cream. The crackly top gives way to a gooey center, making every bite a decadent experience.

Swedish Apple Cake with Vanilla Sauce

Oven-baked Swedish Apple Cake is a comforting dessert that pairs tender apples with a moist, buttery cake. Serve it warm with vanilla sauce for a cozy treat.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 cup granulated sugar, fine and white
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large eggs, farm-fresh and room temperature
• 1/4 cup whole milk, creamy and cold
• 2 medium apples, peeled and thinly sliced (use tart varieties like Granny Smith)
• 1 tsp vanilla extract, pure and aromatic
• 1/2 tsp baking powder, fresh and aluminum-free
• Pinch of salt, fine and sea-derived
• 1 cup heavy cream, for the vanilla sauce
• 1/4 cup powdered sugar, for the vanilla sauce
• 1 tsp vanilla extract, for the vanilla sauce

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch round baking pan with butter.
2. In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt.
3. Add the melted butter, eggs, milk, and vanilla extract to the dry ingredients. Mix until just combined.
4. Fold in the thinly sliced apples gently to distribute evenly throughout the batter.
5. Pour the batter into the prepared pan. Smooth the top with a spatula.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake bakes, prepare the vanilla sauce. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
8. Remove from heat. Whisk in the powdered sugar and vanilla extract until smooth.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
10. Serve the warm cake with the vanilla sauce drizzled over the top.

Unbelievably moist, this cake has a tender crumb with bursts of tart apple. The vanilla sauce adds a creamy contrast, making it perfect for a chilly evening. Try serving it with a scoop of vanilla ice cream for an extra indulgent twist.

Swedish Almond Cake (Mandelkaka)

Oven-baked to perfection, Swedish Almond Cake (Mandelkaka) is a simple yet elegant dessert that combines the nutty flavor of almonds with a tender, buttery crumb. Ideal for afternoon tea or a light dessert, this cake is a testament to the beauty of minimalist baking.

Ingredients

– 1 cup unsalted butter, softened to room temperature
– 1 cup granulated sugar, fine and sparkling
– 2 large farm-fresh eggs, at room temperature
– 1 tsp pure vanilla extract, aromatic and smooth
– 1 1/2 cups all-purpose flour, sifted for lightness
– 1/2 cup almond flour, finely ground for texture
– 1 tsp baking powder, fresh and active
– 1/4 tsp salt, fine sea salt for balance
– Sliced almonds, for topping, crunchy and golden

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature to achieve a smooth mixture.
3. Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Tip: Sifting the dry ingredients prevents lumps and ensures an even texture.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle sliced almonds evenly over the surface.
7. Bake for 30-35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Tip: Check the cake at 30 minutes to prevent overbaking.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The cake boasts a moist, dense crumb with a rich almond flavor, enhanced by the crunchy almond topping. Serve it dusted with powdered sugar or alongside a dollop of whipped cream for an extra indulgent treat.

Swedish Raspberry Cake (Hallonkaka)

Delightfully simple yet elegant, this Swedish Raspberry Cake (Hallonkaka) is a must-try for berry lovers. Its moist texture and vibrant raspberry flavor make it a perfect summer dessert.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar, fine and sparkling
• 4 large farm-fresh eggs, at room temperature
• 2 cups all-purpose flour, sifted for lightness
• 1 tsp pure vanilla extract, aromatic and sweet
• 1 cup fresh raspberries, plump and juicy
• 1/4 cup powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter and lightly dust with flour.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
4. Gently fold in the sifted flour and vanilla extract until just combined, avoiding overmixing to keep the cake tender.
5. Pour the batter into the prepared pan, smoothing the top with a spatula.
6. Scatter the fresh raspberries evenly over the batter, pressing them lightly into the surface.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Dust the cooled cake with powdered sugar before serving for a sweet, decorative finish.

Crumbly yet moist, this cake bursts with the tartness of raspberries against the sweet vanilla backdrop. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Swedish Blueberry Cake (Blåbärskaka)

Got a craving for something sweet and Scandinavian? This Swedish Blueberry Cake, or Blåbärskaka, is a moist, berry-packed delight that’s as easy to make as it is delicious.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 tsp baking powder, for a fluffy rise
• 1/4 tsp salt, to enhance flavors
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar, for a sweet base
• 2 large farm-fresh eggs, beaten
• 1 tsp pure vanilla extract, for aromatic depth
• 1/2 cup whole milk, for moisture
• 2 cups fresh blueberries, washed and dried
• 1 tbsp powdered sugar, for a delicate dusting

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan lightly.
2. In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Tip: Ensure the butter is at room temperature for smoother blending.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Gently fold in 1 1/2 cups of blueberries, reserving the rest for topping.
7. Pour the batter into the prepared pan. Scatter the remaining blueberries on top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at the 45-minute mark to avoid overbaking.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Dust with powdered sugar before serving.

Moist and tender, this cake bursts with juicy blueberries in every bite. Serve it warm with a scoop of vanilla ice cream for a comforting dessert, or enjoy a slice with your morning coffee for a sweet start to the day.

Swedish Carrot Cake (Morotskaka)

Zesty and comforting, Swedish Carrot Cake (Morotskaka) brings a sweet, spiced flavor to your table with minimal fuss.

Ingredients

• 2 cups finely grated, fresh carrots
• 1 1/2 cups granulated sugar
• 1 cup rich, unsalted butter, melted
• 4 large, farm-fresh eggs
• 2 cups all-purpose flour, sifted
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, mix grated carrots and sugar until well combined.
3. Add melted butter to the carrot mixture, stirring until smooth.
4. Beat in eggs one at a time, ensuring each is fully incorporated.
5. Sift together flour, baking powder, cinnamon, cardamom, and salt in a separate bowl.
6. Gradually fold dry ingredients into the wet mixture until just combined. Tip: Overmixing can lead to a dense cake.
7. Pour batter into the prepared pan, smoothing the top with a spatula.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
9. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For extra moisture, brush the warm cake with a simple syrup.

Soft and moist, this cake boasts a delicate crumb and warm spices. Serve slices with a dollop of whipped cream or a sprinkle of powdered sugar for an elegant touch.

Swedish Lemon Cake (Citronkaka)

Swedish Lemon Cake, or Citronkaka, is a zesty, moist dessert that brightens any table. Simple to make, it’s a refreshing twist on traditional cakes.

Ingredients

• 1 cup granulated sugar, for a sweet base
• 1/2 cup unsalted butter, softened to room temperature
• 2 large farm-fresh eggs, for richness
• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 tsp baking powder, to ensure a fluffy texture
• 1/2 cup whole milk, for moisture
• Zest of 1 lemon, for a vibrant citrus note
• Juice of 1 lemon, freshly squeezed for tanginess

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan lightly with butter.
2. In a large bowl, cream together 1 cup granulated sugar and 1/2 cup softened unsalted butter until light and fluffy. Tip: Ensure butter is at room temperature for easier mixing.
3. Beat in 2 large eggs, one at a time, mixing well after each addition.
4. Gradually fold in 1 1/2 cups sifted all-purpose flour and 1 tsp baking powder, alternating with 1/2 cup whole milk. Start and end with the flour mixture.
5. Stir in the zest and juice of 1 lemon until just combined. Tip: Do not overmix to keep the cake tender.
6. Pour the batter into the prepared pan, smoothing the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 35 minutes to avoid overbaking.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Zesty and moist, this Swedish Lemon Cake offers a perfect balance of sweetness and tang. Serve it dusted with powdered sugar or alongside a dollop of whipped cream for an extra indulgent treat.

Swedish Coffee Cake (Kaffekaka)

Every baker needs a reliable coffee cake recipe, and this Swedish Kaffekaka delivers with its tender crumb and buttery richness.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar, fine and sparkling
• 3 large farm-fresh eggs, at room temperature
• 1 tsp pure vanilla extract, aromatic and smooth
• 2 cups all-purpose flour, sifted for lightness
• 1 tsp baking powder, fresh and active
• 1/2 tsp salt, finely ground
• 1/2 cup whole milk, creamy and rich
• 1 tbsp powdered sugar, for dusting

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and lightly dust with flour.
2. In a large bowl, cream together 1 cup softened butter and 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure butter is at room temperature for optimal creaming.
3. Beat in 3 eggs, one at a time, then stir in 1 tsp vanilla extract until combined.
4. In a separate bowl, whisk together 2 cups flour, 1 tsp baking powder, and 1/2 tsp salt.
5. Alternately add the flour mixture and 1/2 cup milk to the butter mixture, beginning and ending with flour. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Pour batter into the prepared pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 35 minutes to avoid overbaking.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Dust with 1 tbsp powdered sugar before serving.

Golden and moist, this Kaffekaka pairs perfectly with a strong cup of coffee. Serve it warm for a comforting treat or at room temperature to highlight its delicate texture.

Swedish Hazelnut Cake (Nötkaka)

Baking a Swedish Hazelnut Cake (Nötkaka) brings a touch of Scandinavian elegance to your table. This nutty, moist cake is perfect for any occasion, offering a delightful crunch and rich flavor.

Ingredients

• 1 cup finely ground hazelnuts, toasted for depth
• 1 cup granulated sugar, for a sweet balance
• 1/2 cup unsalted butter, melted and slightly cooled
• 3 large farm-fresh eggs, at room temperature
• 1 tsp pure vanilla extract, for aromatic warmth
• 1/2 cup all-purpose flour, sifted for lightness
• 1 tsp baking powder, to ensure a fluffy rise
• Pinch of sea salt, to enhance flavors

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the ground hazelnuts, sugar, and melted butter until well combined. Tip: Toasting the hazelnuts before grinding intensifies their flavor.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Sift together the flour, baking powder, and salt. Gently fold into the wet ingredients until just combined. Tip: Overmixing can lead to a dense cake.
5. Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 25 minutes to prevent overbaking.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Swedish Hazelnut Cake is wonderfully moist with a crisp exterior. Serve it dusted with powdered sugar or alongside a dollop of whipped cream for extra indulgence.

Swedish Spice Cake (Kryddkaka)

Just when you think you’ve tried every spice cake, Swedish Spice Cake (Kryddkaka) surprises with its unique blend of warmth and sweetness. Perfect for cozy gatherings or a quiet afternoon treat.

Ingredients

• 1 cup granulated sugar, for a sweet base
• 1/2 cup unsalted butter, softened to room temperature
• 2 large farm-fresh eggs, for richness
• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 tsp baking powder, to ensure a fluffy texture
• 1 tsp ground cardamom, for aromatic warmth
• 1 tsp ground cinnamon, for classic spice
• 1/2 tsp ground cloves, for depth
• 1/2 cup whole milk, to moisten the batter

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together 1 cup granulated sugar and 1/2 cup softened unsalted butter until light and fluffy.
3. Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next.
4. In a separate bowl, whisk together 1 1/2 cups sifted all-purpose flour, 1 tsp baking powder, 1 tsp ground cardamom, 1 tsp ground cinnamon, and 1/2 tsp ground cloves.
5. Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The cake boasts a moist, dense texture with a fragrant spice profile that lingers pleasantly. Serve slices with a dollop of whipped cream or a side of vanilla ice cream for an indulgent twist.

Swedish Vanilla Cake (Vaniljkaka)

Zesty yet comforting, Swedish Vanilla Cake (Vaniljkaka) is a simple delight. Its soft texture and sweet aroma make it a favorite for any occasion.

Ingredients

• 1 cup granulated sugar, fine and sparkling
• 2 cups all-purpose flour, sifted for lightness
• 1 tbsp baking powder, for a perfect rise
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large eggs, farm-fresh and room temperature
• 1 cup whole milk, creamy and rich
• 1 tbsp pure vanilla extract, aromatic and potent
• A pinch of salt, to enhance flavors

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan lightly.
2. In a large bowl, whisk together the granulated sugar and eggs until pale and fluffy. Tip: Ensure eggs are at room temperature for better volume.
3. Gradually add the melted butter to the sugar-egg mixture, stirring continuously.
4. Sift in the all-purpose flour, baking powder, and salt. Fold gently to avoid deflating the mixture.
5. Pour in the whole milk and vanilla extract. Mix until just combined. Tip: Overmixing leads to a dense cake.
6. Transfer the batter to the prepared pan. Smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Unbelievably soft, this cake boasts a tender crumb and a buttery vanilla flavor. Serve it dusted with powdered sugar or alongside fresh berries for a delightful contrast.

Swedish Strawberry Cake (Jordgubbstårta)

Craving a light, fruity dessert? This Swedish Strawberry Cake layers airy sponge with fresh cream and ripe strawberries for a summer treat.

Ingredients

• 1 cup all-purpose flour, sifted
• 4 large farm-fresh eggs, room temperature
• 1 cup granulated sugar
• 1 tsp pure vanilla extract
• 2 cups heavy whipping cream, chilled
• 1 tbsp powdered sugar
• 1 lb fresh strawberries, hulled and sliced

Instructions

1. Preheat oven to 350°F. Grease and line an 8-inch round cake pan.
2. Beat eggs and granulated sugar in a large bowl until pale and thick, about 5 minutes. Tip: Use a stand mixer for best results.
3. Gently fold in sifted flour and vanilla extract until just combined. Avoid overmixing to keep the sponge light.
4. Pour batter into prepared pan. Bake for 25 minutes or until golden and springs back when touched.
5. Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Whip heavy cream with powdered sugar until stiff peaks form. Tip: Chill bowl and beaters beforehand for quicker whipping.
7. Slice cooled cake horizontally into two layers. Spread half the whipped cream over the bottom layer, then arrange half the strawberries on top.
8. Place second cake layer on top. Cover with remaining whipped cream and strawberries. Tip: For a decorative touch, pipe remaining cream around the edges.

This cake boasts a fluffy sponge contrasted with creamy filling and juicy strawberries. Serve chilled with a drizzle of strawberry sauce for extra indulgence.

Swedish Coconut Cake (Kokoskaka)

Swedish Coconut Cake, or Kokoskaka, is a simple yet indulgent treat. Soft, moist, and packed with coconut flavor, it’s a crowd-pleaser.

Ingredients

• 1 cup granulated sugar, for sweetness
• 1 cup all-purpose flour, sifted
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large farm-fresh eggs, at room temperature
• 1 tsp pure vanilla extract, for aroma
• 1 1/2 cups shredded coconut, for texture and flavor
• 1/4 cup whole milk, to moisten
• 1/2 tsp baking powder, for lift
• Pinch of salt, to balance sweetness

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan.
2. In a large bowl, whisk together sugar and eggs until pale and fluffy, about 3 minutes.
3. Tip: Ensure eggs are at room temperature for better volume.
4. Stir in melted butter and vanilla extract until combined.
5. Fold in sifted flour, baking powder, and salt gently to avoid deflating the mixture.
6. Tip: Sifting flour prevents lumps for a smoother batter.
7. Add shredded coconut and milk, mixing until just incorporated.
8. Pour batter into prepared pan, smoothing the top with a spatula.
9. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
10. Tip: Avoid opening the oven door too early to prevent sinking.
11. Let cake cool in pan for 10 minutes, then transfer to a wire rack.

Light and fluffy with a crispy coconut top, this cake is perfect with a dollop of whipped cream or fresh berries for contrast.

Swedish Orange Cake (Apelsinkaka)

Every baker needs a simple, yet impressive cake in their repertoire, and this Swedish Orange Cake (Apelsinkaka) is just that. Bright, citrusy flavors meet a tender crumb for a dessert that’s as delightful to eat as it is easy to make.

Ingredients

• 1 cup granulated sugar, for a subtly sweet base
• 2 large farm-fresh eggs, at room temperature
• 1/2 cup rich unsalted butter, melted and slightly cooled
• 1 cup all-purpose flour, sifted for lightness
• 1 tsp baking powder, for the perfect rise
• Zest of 1 large orange, for a vibrant citrus punch
• 1/4 cup fresh orange juice, for moistness and tang
• 1/2 tsp pure vanilla extract, for depth

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the granulated sugar and eggs until pale and slightly thickened, about 2 minutes.
3. Gradually add the melted butter to the sugar-egg mixture, whisking continuously to emulsify.
4. Sift in the flour and baking powder. Gently fold until just combined to avoid overmixing.
5. Stir in the orange zest, orange juice, and vanilla extract until the batter is smooth and homogenous.
6. Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Golden and fragrant, this cake boasts a moist texture with a delicate orange aroma. Serve it dusted with powdered sugar or alongside a dollop of whipped cream for an extra indulgent treat.

Swedish Pear Cake (Päronkaka)

Never underestimate the simplicity of Swedish Pear Cake, a dessert that marries the juiciness of pears with the warmth of cinnamon. Perfect for any season, this cake is a testament to the beauty of minimal ingredients yielding maximum flavor.

Ingredients

– 1 cup all-purpose flour, sifted for lightness
– 1/2 cup granulated sugar, for a subtle sweetness
– 1/2 cup unsalted butter, melted and slightly cooled
– 2 large eggs, farm-fresh for richness
– 2 ripe pears, peeled and thinly sliced for tenderness
– 1 tsp ground cinnamon, for a spicy warmth
– 1/2 tsp vanilla extract, for aromatic depth

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the sifted flour and granulated sugar.
3. Add the melted butter, eggs, and vanilla extract to the dry ingredients. Mix until just combined; avoid overmixing to keep the cake tender.
4. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
5. Arrange the thinly sliced pears on top of the batter in a circular pattern. Sprinkle evenly with ground cinnamon.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Päronkaka delights with its moist crumb and the soft, spiced pears that crown it. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Swedish Rhubarb Cake (Rabarbrakaka)

Rhubarb shines in this simple, comforting cake, perfect for late summer desserts. Rustic yet refined, it balances tart and sweet with a tender crumb.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for a sweet contrast
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 farm-fresh eggs, at room temperature
• 1 tsp pure vanilla extract, for aromatic depth
• 2 cups fresh rhubarb, diced into 1/2-inch pieces
• 1/4 cup whole milk, to moisten the batter
• 1 tsp baking powder, for lift
• 1/2 tsp fine sea salt, to enhance flavors

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
2. In a large bowl, whisk together sifted flour, baking powder, and sea salt.
3. In another bowl, beat eggs and sugar until pale and fluffy, about 3 minutes.
4. Gradually mix in melted butter and vanilla extract into the egg mixture.
5. Alternately add dry ingredients and milk to the wet ingredients, starting and ending with dry. Mix until just combined.
6. Gently fold in diced rhubarb, ensuring even distribution without overmixing.
7. Pour batter into prepared pan, smoothing the top with a spatula.
8. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Unbelievably moist with a slight tang, this cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. The rhubarb pieces soften into jammy pockets, offering bursts of flavor in every bite.

Swedish Walnut Cake (Valnötskaka)

Every baker needs a go-to walnut cake recipe, and this Swedish Valnötskaka is a must-try. Easy to make with a rich, nutty flavor, it’s perfect for any occasion.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar, fine and white
• 3 large farm-fresh eggs, at room temperature
• 1 cup all-purpose flour, sifted
• 1 cup finely ground walnuts, toasted for depth
• 1 tsp pure vanilla extract, for aroma
• 1/2 tsp baking powder, for lift
• Pinch of sea salt, to balance sweetness

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature for a smoother mix.
3. Beat in the eggs one at a time, fully incorporating each before adding the next. This prevents the batter from splitting.
4. Gently fold in the sifted flour, ground walnuts, vanilla extract, baking powder, and sea salt until just combined. Tip: Overmixing can lead to a dense cake.
5. Pour the batter into the prepared pan, smoothing the top with a spatula.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 35 minutes to avoid overbaking.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Just out of the oven, this cake boasts a moist crumb and a deep walnut flavor. Serve it dusted with powdered sugar or alongside a dollop of whipped cream for an extra treat.

Swedish Cheesecake (Ostkaka)

Here’s a classic Swedish dessert that’s surprisingly simple to make. Ostkaka, or Swedish cheesecake, offers a delightful contrast between its creamy interior and slightly crisp edges.

Ingredients

• 4 cups whole milk
• 1 cup granulated sugar
• 4 large farm-fresh eggs
• 1/2 cup all-purpose flour
• 1 tsp pure almond extract
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, melted and slightly cooled

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch springform pan with some of the melted butter.
2. In a large bowl, whisk together the whole milk and granulated sugar until the sugar is fully dissolved.
3. Add the farm-fresh eggs one at a time, whisking well after each addition to ensure a smooth mixture.
4. Sift in the all-purpose flour and fine sea salt, stirring gently to avoid lumps.
5. Stir in the pure almond extract and the remaining melted butter until just combined.
6. Pour the batter into the prepared springform pan. Tap the pan lightly on the counter to remove any air bubbles.
7. Bake for 45-50 minutes, or until the edges are golden and the center is set but still slightly wobbly.
8. Let the cheesecake cool in the pan on a wire rack for at least 1 hour before serving.

Ostkaka is best enjoyed slightly warm or at room temperature. Its creamy texture and subtle almond flavor make it a perfect pairing with fresh berries or a dollop of whipped cream.

Swedish Gingerbread Cake (Pepparkakskaka)

Yearning for a cozy, spiced treat? This Swedish Gingerbread Cake, or Pepparkakskaka, delivers warm flavors in every bite. Perfect with coffee or as a festive dessert.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, fresh for maximum rise
• 2 tsp ground ginger, pungent and spicy
• 1 tsp ground cinnamon, sweet and woody
• 1/2 tsp ground cloves, intensely aromatic
• 1/2 cup unsalted butter, creamy at room temperature
• 1/2 cup dark brown sugar, packed for deep molasses notes
• 1 large egg, farm-fresh and beaten
• 1/2 cup molasses, robust and sticky
• 1/2 cup hot water, to dissolve spices

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter.
2. In a bowl, whisk together sifted flour, baking soda, ginger, cinnamon, and cloves. Tip: Sifting flour prevents lumps.
3. In another bowl, cream butter and brown sugar until fluffy. Add egg and molasses; mix well.
4. Gradually blend dry ingredients into wet mixture. Stir in hot water until smooth. Tip: Hot water melds flavors.
5. Pour batter into prepared pan. Bake for 30-35 minutes, until a toothpick comes out clean. Tip: Don’t overbake to keep moist.
6. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.

Aromatic and moist, this cake boasts a tender crumb with a spicy kick. Serve warm with whipped cream or as a base for ice cream sundaes.

Swedish Marzipan Cake (Marsipankaka)

Looking for a decadent dessert that’s both elegant and easy? Swedish Marzipan Cake, or Marsipankaka, is a moist, almond-infused delight that’s perfect for any occasion.

Ingredients

• 1 cup granulated sugar, fine and crystal-like
• 1 cup unsalted butter, creamy and at room temperature
• 4 large eggs, farm-fresh and beaten
• 2 cups almond flour, finely ground and aromatic
• 1 tsp pure vanilla extract, rich and fragrant
• 1/2 tsp baking powder, fresh and active
• Pinch of sea salt, finely ground
• 1/2 cup heavy cream, cold and lush
• 1/2 cup marzipan, soft and pliable
• Powdered sugar, for dusting

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter.
2. In a large bowl, cream together sugar and butter until light and fluffy, about 3 minutes.
3. Gradually add beaten eggs to the mixture, ensuring each is fully incorporated before adding the next.
4. Fold in almond flour, vanilla extract, baking powder, and sea salt until just combined.
5. Pour batter into prepared pan, smoothing the top with a spatula.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
8. In a small bowl, whip heavy cream until stiff peaks form.
9. Roll out marzipan to a thin layer and cut into decorative shapes.
10. Spread whipped cream over cooled cake and top with marzipan decorations.
11. Dust lightly with powdered sugar before serving.

Zesty and rich, this cake boasts a tender crumb and a deep almond flavor. Serve slices with a dollop of extra whipped cream or alongside a cup of strong coffee for a truly Swedish experience.

Swedish Meringue Cake (Maronkaka)

Delightfully airy and subtly sweet, this Swedish Meringue Cake is a showstopper with minimal fuss. Perfect for those who adore a light, crisp texture paired with creamy fillings.

Ingredients

• 4 large farm-fresh egg whites, at room temperature
• 1 cup granulated sugar, ultra-fine for smoother meringue
• 1 tsp pure vanilla extract, for aromatic depth
• 1/2 tsp cream of tartar, to stabilize peaks
• 1 cup heavy whipping cream, cold for optimal volume
• 1 tbsp powdered sugar, for lightly sweetened cream
• 1/2 cup fresh raspberries, for a tart contrast

Instructions

1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
2. In a spotlessly clean bowl, beat egg whites and cream of tartar on medium speed until frothy.
3. Gradually add granulated sugar, 1 tbsp at a time, beating on high until stiff, glossy peaks form. Tip: Ensure no yolk is in the whites for maximum volume.
4. Gently fold in vanilla extract with a spatula, maintaining the meringue’s airiness.
5. Spread meringue into a 9-inch circle on the prepared sheet, creating a slight well in the center.
6. Bake for 1 hour 30 minutes, then turn off oven and let cool inside for another hour. Tip: Avoid opening the oven door to prevent cracks.
7. Whip heavy cream and powdered sugar until stiff peaks form. Chill until ready to use.
8. Once meringue is completely cool, spread whipped cream over the center, leaving a border.
9. Top with fresh raspberries. Tip: Add berries just before serving to maintain freshness.

Gloriously crisp on the outside with a marshmallow-like interior, this cake contrasts beautifully with the creamy filling and juicy raspberries. Serve immediately for the best texture, or garnish with mint for a pop of color.

Swedish Pancake Cake (Pannkakstårta)

Never underestimate the power of a simple yet elegant dessert. Swedish Pancake Cake, or Pannkakstårta, layers delicate pancakes with creamy fillings for a show-stopping treat.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 2 tbsp granulated sugar, for a subtle sweetness
• 1/4 tsp salt, to enhance flavors
• 2 cups whole milk, for richness
• 3 large farm-fresh eggs, beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 cup heavy whipping cream, chilled for peak stiffness
• 1/2 cup raspberry jam, seedless for smooth texture
• Fresh berries, for garnish

Instructions

1. In a large bowl, whisk together sifted flour, sugar, and salt.
2. Gradually add milk to the dry ingredients, whisking until smooth.
3. Mix in beaten eggs and melted butter until fully incorporated. Let batter rest for 30 minutes to thicken slightly.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter, swirling to coat the bottom evenly.
5. Cook for 1-2 minutes until edges lift easily. Flip and cook for another 30 seconds. Repeat with remaining batter.
6. Whip chilled heavy cream to stiff peaks. Spread a thin layer of raspberry jam over a pancake, then a layer of whipped cream.
7. Stack another pancake on top, repeating layers until all pancakes are used. Finish with a dollop of whipped cream and fresh berries.

Heavenly layers of tender pancakes and creamy fillings make this cake a delight. Serve chilled for a refreshing dessert or at room temperature to highlight the jam’s sweetness.

Swedish Saffron Cake (Saffranskaka)

Venture into the heart of Swedish holiday traditions with this saffron cake, a golden, aromatic delight that’s as festive as it is flavorful.

Ingredients

• 1 cup granulated sugar, for a sweet foundation
• 1 cup unsalted butter, softened to room temperature for easy mixing
• 2 large farm-fresh eggs, to bind the cake with richness
• 1/2 tsp saffron threads, finely crushed for maximum flavor and vibrant color
• 2 cups all-purpose flour, sifted for a light, airy texture
• 1 tsp baking powder, to ensure a perfect rise
• 1/2 cup warm milk, to dissolve the saffron and moisten the batter
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. In a small bowl, soak the crushed saffron threads in warm milk for 10 minutes, allowing the flavor and color to fully develop.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This prevents the batter from curdling.
5. Whisk together the sifted flour, baking powder, and salt in a separate bowl. Gradually add to the butter mixture, alternating with the saffron-infused milk, beginning and ending with the dry ingredients. Tip: Mix just until combined to avoid a tough cake.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Lusciously moist with a tender crumb, this saffron cake boasts a unique floral sweetness and a stunning golden hue. Serve it dusted with powdered sugar or alongside a dollop of whipped cream for an extra indulgent treat.

Swedish Semla Cake (Semla)

Just when you thought Swedish desserts couldn’t get any better, here comes the Swedish Semla Cake, a creamy, cardamom-spiced delight that’s as comforting as it is elegant. Perfect for fika or a special dessert, this cake layers tender buns with lush almond paste and whipped cream.

Ingredients

– 2 cups all-purpose flour, sifted for lightness
– 1/2 cup granulated sugar, for a subtle sweetness
– 1 tsp ground cardamom, freshly ground for maximum aroma
– 1/2 cup unsalted butter, softened to room temperature
– 1/2 cup whole milk, warmed to 110°F to activate yeast
– 1 packet active dry yeast (2 1/4 tsp), for fluffy buns
– 1 large egg, farm-fresh and beaten
– 1/2 cup almond paste, rich and marzipan-like
– 1 cup heavy whipping cream, cold for stiff peaks
– Powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together sifted flour, granulated sugar, and ground cardamom.
2. Dissolve yeast in warmed milk, let sit for 5 minutes until frothy.
3. Add softened butter and beaten egg to the yeast mixture, stir to combine.
4. Gradually mix wet ingredients into dry ingredients, knead into a smooth dough.
5. Cover dough with a damp cloth, let rise in a warm place for 1 hour or until doubled.
6. Preheat oven to 375°F, line a baking sheet with parchment paper.
7. Divide dough into 8 equal pieces, shape into balls, place on baking sheet.
8. Bake for 15-20 minutes until golden brown, cool on a wire rack.
9. Slice off the top of each bun, scoop out a small amount of the center.
10. Fill each bun with a spoonful of almond paste, replace the top.
11. Whip cold heavy cream until stiff peaks form, pipe onto each bun.
12. Dust with powdered sugar before serving.
Rich in flavor with a soft, pillowy texture, the Swedish Semla Cake is a dreamy blend of spice and sweetness. Serve it with a hot cup of coffee to cut through the creaminess, or enjoy as is for a truly indulgent treat.

Conclusion

Perfect for any celebration or cozy afternoon, our roundup of 25 Delicious Swedish Cake Recipes offers a sweet slice of Scandinavia to your kitchen. Whether you’re a novice or a seasoned baker, there’s a recipe here to delight. We’d love to hear which cakes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!

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