Oh, the sweet joys of Swedish baking! From cozy fika breaks to festive celebrations, these cakes are pure comfort with a Scandinavian twist. Whether you’re craving something classic or adventurous, our collection of 29 delightful recipes will inspire your inner baker. Get ready to savor every bite—let’s dive into these irresistible treats!
Prinsesstårta (Princess Cake)
Swoon over this Swedish showstopper! Layers of sponge cake, raspberry jam, vanilla custard, and whipped cream get wrapped in marzipan for a dessert that’s pure elegance. Perfect for celebrations or when you want to feel fancy without the fuss.
Ingredients
– 1 cup all-purpose flour (sifted for lightness)
– 4 large eggs (room temperature for better volume)
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted and cooled (or use vegetable oil for a lighter texture)
– 1 tsp vanilla extract
– 1 cup raspberry jam (seedless preferred for smooth layers)
– 2 cups vanilla custard (store-bought or homemade, chilled)
– 2 cups heavy cream, cold
– 1/4 cup powdered sugar (for stabilizing whipped cream)
– 1 lb marzipan (rolled to 1/8-inch thickness)
– Green food coloring (optional, for traditional look)
Instructions
1. Preheat oven to 350°F and grease two 8-inch round cake pans.
2. Beat eggs and granulated sugar with a mixer on high speed for 5 minutes until pale and thick.
3. Gently fold in sifted flour in three additions to avoid deflating the batter.
4. Drizzle in melted butter and vanilla extract, folding just until combined.
5. Divide batter evenly between pans and bake for 20-25 minutes until golden and springs back when touched.
6. Cool cakes completely on a wire rack, then slice each horizontally to create four layers.
7. Spread a thin layer of raspberry jam over the first cake layer.
8. Top with 1/2 cup of chilled vanilla custard, spreading evenly.
9. Repeat layering with remaining cake, jam, and custard, ending with a plain cake layer.
10. Whip cold heavy cream with powdered sugar until stiff peaks form.
11. Frost the entire cake with whipped cream, creating a smooth dome shape.
12. Chill the cake for 30 minutes to set the cream.
13. Roll marzipan into a 14-inch circle, dusting with powdered sugar to prevent sticking.
14. Drape marzipan over the chilled cake, smoothing gently to adhere.
15. Trim excess marzipan from the base and decorate with a marzipan rose if desired.
Creamy, fruity, and subtly sweet, this cake melts into a dreamy texture with every bite. Serve chilled with fresh berries for a contrast, or slice thinly—it’s rich but oh-so-worth it!
Kärleksmums (Love Mums Cake)
Absolutely crave-worthy! This Swedish classic combines rich chocolate cake with a glossy coffee glaze and fluffy coconut topping. Get ready to bake up pure comfort in every bite.
Ingredients
– 1 cup all-purpose flour (spoon and level for accuracy)
– 1 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1 large egg
– 1/2 cup buttermilk (or milk + 1/2 tbsp vinegar)
– 1/4 cup vegetable oil (or any neutral oil)
– 1 tsp vanilla extract
– 1/2 cup strong brewed coffee, cooled
– 2 cups powdered sugar
– 2 tbsp unsalted butter, melted
– 1/2 cup shredded coconut
Instructions
1. Preheat oven to 350°F and grease an 8×8 inch baking pan.
2. Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
3. In another bowl, beat the egg lightly with a fork.
4. Add buttermilk, vegetable oil, and vanilla extract to the egg, mixing until combined.
5. Pour wet ingredients into dry ingredients and stir until just incorporated.
6. Add cooled coffee and mix until batter is smooth (don’t overmix).
7. Pour batter into prepared pan and spread evenly.
8. Bake for 25–30 minutes or until a toothpick inserted comes out clean.
9. Cool cake completely in pan on a wire rack, about 1 hour.
10. Sift powdered sugar into a medium bowl to avoid lumps.
11. Stir in melted butter and 2–3 tbsp of coffee until glaze is thick but pourable.
12. Pour glaze over cooled cake and spread to edges.
13. Immediately sprinkle shredded coconut evenly over the glaze.
14. Let set for 20 minutes before slicing.
Just baked perfection! The cake is moist and chocolatey, balanced by the bittersweet coffee glaze and tropical coconut crunch. Serve squares with a cold glass of milk or crumble over vanilla ice cream for a next-level dessert.
Kladdkaka (Chocolate Sticky Cake)
Forget complicated desserts—this Swedish chocolate cake is your new go-to. Five ingredients, one bowl, and maximum fudge factor. Get ready to impress with minimal effort.
Ingredients
– 1 cup granulated sugar (for that classic sweetness)
– 2 large eggs, room temperature (helps with smooth mixing)
– ½ cup all-purpose flour (scoop and level for accuracy)
– ¼ cup unsalted butter, melted (or use salted and skip salt)
– ¼ cup cocoa powder, unsweetened (Dutch-process works too)
Instructions
1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, whisk together 1 cup granulated sugar and 2 large eggs until just combined—avoid overmixing to keep the texture dense.
3. Add ½ cup all-purpose flour and ¼ cup cocoa powder to the bowl, folding gently with a spatula until no dry spots remain.
4. Pour in ¼ cup melted unsalted butter and stir until the batter is smooth and glossy.
5. Tip: Scrape the bowl’s sides to incorporate all ingredients evenly for consistent baking.
6. Transfer the batter to the prepared pan, spreading it evenly with the spatula.
7. Bake for 20–22 minutes—the edges should be set, but the center will still look slightly wet and jiggle when shaken.
8. Tip: Use a toothpick test; it should come out with moist crumbs, not clean, for that sticky interior.
9. Remove the pan from the oven and let it cool completely on a wire rack for at least 1 hour—this helps the center set without overcooking.
10. Tip: For easier slicing, chill the cake in the refrigerator for 30 minutes after cooling.
11. Serve slices directly from the pan or plate them for sharing.
Heavenly gooey meets rich chocolate in every bite. The crackly top gives way to a fudgy center that’s perfect with a dusting of powdered sugar or a scoop of vanilla ice cream. Try it warm for an indulgent, melt-in-your-mouth experience.
Sockerkaka (Swedish Sponge Cake)
Craving something sweet but simple? This Swedish sponge cake delivers fluffy perfection with minimal effort. Get ready to bake up a storm!
Ingredients
– 1 cup all-purpose flour (sifted for lightness)
– 1 tsp baking powder (fresh for best rise)
– ¼ tsp salt (enhances flavor)
– 3 large eggs (room temperature)
– 1 cup granulated sugar
– 1 tsp vanilla extract (or almond for variation)
– ½ cup unsalted butter, melted and cooled (or neutral oil)
Instructions
1. Preheat oven to 350°F and grease an 8-inch round cake pan.
2. Sift flour, baking powder, and salt into a bowl to avoid lumps.
3. In a separate bowl, beat eggs and sugar with a mixer on high speed for 5 minutes until pale and thick.
4. Gently fold in vanilla extract and melted butter until just combined.
5. Gradually add the dry ingredients, folding gently to keep the batter airy.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack.
Not overly sweet, this cake boasts a light, airy crumb and subtle vanilla warmth. Serve it plain for a classic treat or top with fresh berries and whipped cream for a festive twist.
Pepparkaka (Gingerbread Cake)
Unleash your inner baker with this cozy Swedish classic that’s spiced to perfection and ready in under an hour. Upgrade your dessert game with a moist, warmly spiced cake that fills your kitchen with holiday vibes—no special occasion needed. Serve it warm with a dollop of cream or enjoy it as an afternoon treat with coffee.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 tsp baking soda
– 1½ tsp ground ginger
– 1 tsp ground cinnamon
– ½ tsp ground cloves
– ¼ tsp salt
– ½ cup unsalted butter, softened (or margarine for dairy-free)
– ¾ cup granulated sugar
– 1 large egg, at room temperature
– ½ cup molasses
– 1 cup hot water (about 120°F to help blend ingredients)
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan, then line the bottom with parchment paper to prevent sticking.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1½ tsp ground ginger, 1 tsp ground cinnamon, ½ tsp ground cloves, and ¼ tsp salt until fully combined; set aside.
3. In a large mixing bowl, use an electric mixer to cream ½ cup softened unsalted butter and ¾ cup granulated sugar on medium speed for 2-3 minutes until light and fluffy.
4. Add 1 large egg to the butter mixture and beat for 1 minute until fully incorporated, scraping down the sides of the bowl with a spatula.
5. Pour in ½ cup molasses and mix on low speed for 30 seconds until smooth and evenly blended into the mixture.
6. Gradually add the dry flour mixture to the wet ingredients in three parts, mixing on low speed after each addition until just combined; avoid overmixing to keep the cake tender.
7. Slowly pour in 1 cup hot water while mixing on low speed until the batter is smooth and no streaks remain; the batter will be thin.
8. Pour the batter into the prepared cake pan and tap it gently on the counter to release any air bubbles.
9. Bake in the preheated oven at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
10. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes to set properly.
11. Run a knife around the edges of the pan to loosen the cake, then invert it onto the wire rack, remove the parchment paper, and let it cool completely for about 1 hour.
This cake boasts a soft, moist crumb with a deep, spicy flavor from the ginger and molasses. Try serving it warm with a scoop of vanilla ice cream or dusting it with powdered sugar for an elegant touch.
Semlor (Lenten Buns)
Forget boring pastries—these Swedish semlor buns are about to become your new obsession. Fluffy cardamom buns filled with almond paste and whipped cream? Yes, please!
Ingredients
– 1 cup whole milk, warmed to 110°F (or any plant-based milk)
– 2 ¼ tsp active dry yeast
– ¼ cup granulated sugar
– 3 ½ cups all-purpose flour, plus extra for dusting
– 1 tsp ground cardamom
– ½ tsp salt
– 6 tbsp unsalted butter, softened (or margarine for dairy-free)
– 1 large egg, room temperature
– ½ cup almond paste, crumbled
– ¼ cup heavy cream, chilled
– 1 tbsp powdered sugar for dusting
Instructions
1. Warm milk to 110°F in a microwave-safe bowl for 45 seconds—use a thermometer to avoid killing the yeast.
2. Whisk yeast and granulated sugar into warm milk until dissolved; let sit for 5 minutes until foamy.
3. Combine flour, cardamom, and salt in a large mixing bowl.
4. Add softened butter and egg to yeast mixture; stir with a fork until blended.
5. Pour wet ingredients into dry ingredients; mix with a wooden spoon until a shaggy dough forms.
6. Knead dough on a floured surface for 8 minutes until smooth and elastic—add flour if sticky.
7. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled.
8. Punch down dough and divide into 8 equal pieces; roll each into a smooth ball.
9. Arrange balls on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
10. Preheat oven to 375°F while dough rises.
11. Bake buns for 15–18 minutes until golden brown; cool completely on a wire rack.
12. Slice off the top third of each bun; hollow out the center gently with a spoon.
13. Crumble the scooped-out bread into a bowl; mix with almond paste until a thick paste forms.
14. Whip chilled heavy cream with a hand mixer until stiff peaks form.
15. Fill each bun cavity with almond mixture, then top with a dollop of whipped cream.
16. Place the bun lid on top; dust with powdered sugar.
Keep these buns chilled until serving—the cream stays firm and the flavors meld perfectly. They’re pillowy-soft with a spicy cardamom kick, nutty almond richness, and cloud-like cream. Try them with a drizzle of raspberry sauce for a tangy twist!
Mandeltårta (Almond Cake)
Absolutely crave-worthy almond cake that’s gluten-free and packed with rich flavor. Almond tårta brings Swedish fika vibes straight to your kitchen—moist, nutty, and perfect with coffee. Grab your mixer and let’s bake!
Ingredients
– 1 ½ cups almond flour (blanched for finer texture)
– ¾ cup granulated sugar (or coconut sugar for a deeper flavor)
– 3 large eggs, at room temperature (for better volume)
– ½ cup unsalted butter, melted and cooled (or use neutral oil like avocado oil)
– 1 tsp almond extract (pure extract for intense flavor)
– ½ tsp baking powder (ensure it’s fresh for rise)
– Pinch of salt (balances sweetness)
– Sliced almonds for topping (optional, for crunch)
Instructions
1. Preheat your oven to 350°F and grease an 8-inch round cake pan, then line it with parchment paper for easy removal.
2. In a large bowl, whisk together the almond flour, sugar, baking powder, and salt until fully combined and no lumps remain.
3. Tip: Sift the almond flour if it’s clumpy to avoid a gritty texture in the final cake.
4. Add the eggs one at a time to the dry ingredients, mixing well after each addition until the batter is smooth.
5. Pour in the melted butter and almond extract, then stir vigorously until the batter is uniform and glossy.
6. Tip: Avoid overmixing to keep the cake tender; stop as soon as ingredients are incorporated.
7. Transfer the batter to the prepared pan, spreading it evenly with a spatula, and sprinkle sliced almonds on top if using.
8. Bake for 25-30 minutes at 350°F until the edges are golden brown and a toothpick inserted into the center comes out clean.
9. Tip: Check at 25 minutes—overbaking can dry out the cake due to its almond flour base.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Just out of the oven, this cake boasts a moist, dense crumb with a robust almond flavor that’s not overly sweet. Serve it warm with a dusting of powdered sugar or alongside fresh berries for a refreshing contrast. It’s a versatile treat that shines at brunch or as an elegant dessert.
Äppelmazarin (Apple Almond Tart)
Let’s bake this Swedish-inspired stunner. Layer sweet apples over a buttery almond cream—it’s cozy, elegant, and totally doable.
Ingredients
– 1 cup all-purpose flour (spooned and leveled for accuracy)
– ½ cup unsalted butter, cold and cubed (keep it chilled for flaky crust)
– 2 tbsp granulated sugar (adjust for sweetness preference)
– ¼ tsp salt
– 2 medium apples, peeled and thinly sliced (Granny Smith works great for tartness)
– ¾ cup almond flour (blanched for smoother texture)
– ¼ cup light brown sugar, packed
– 1 large egg
– ½ tsp vanilla extract (pure adds better flavor)
– ¼ tsp almond extract (optional but recommended for depth)
– 2 tbsp sliced almonds, for topping
Instructions
1. Preheat oven to 375°F (190°C) and lightly grease a 9-inch tart pan.
2. In a bowl, combine flour, cold butter cubes, granulated sugar, and salt; use your fingers to rub butter into flour until mixture resembles coarse crumbs.
3. Press crumb mixture evenly into the bottom and up the sides of the prepared tart pan to form a crust.
4. Bake crust for 15 minutes at 375°F until lightly golden; remove from oven and let cool slightly.
5. In another bowl, whisk together almond flour, brown sugar, egg, vanilla extract, and almond extract until smooth to make the almond cream.
6. Spread almond cream evenly over the pre-baked crust using a spatula.
7. Arrange apple slices in overlapping concentric circles on top of the almond cream.
8. Sprinkle sliced almonds over the apples for added crunch and visual appeal.
9. Bake at 375°F for 30–35 minutes, until the filling is set and the edges are golden brown.
10. Allow tart to cool completely in the pan on a wire rack before slicing.
What a winner! The crust stays crisp against the creamy almond layer, while the apples soften into jammy sweetness. Serve it warm with a scoop of vanilla ice cream for that perfect contrast.
Chokladbollstårta (Chocolate Ball Cake)
Unleash your inner Swedish baker with this no-bake chocolate dream. Transform pantry staples into a showstopping dessert that’s ready in minutes—no oven required.
Ingredients
– 2 cups rolled oats (quick or old-fashioned) – 1 cup granulated sugar – 1/2 cup unsweetened cocoa powder (Dutch-process adds depth) – 1/2 cup unsalted butter, softened (or coconut oil for vegan option) – 1/4 cup strong brewed coffee, cooled (enhances chocolate flavor) – 1 tsp vanilla extract – 1/2 cup shredded coconut (toasted for crunch) – 8 oz cream cheese, softened (full-fat for creaminess) – 1/2 cup heavy cream – 2 tbsp powdered sugar (sift to avoid lumps)
Instructions
1. Combine 2 cups rolled oats, 1 cup granulated sugar, and 1/2 cup cocoa powder in a large bowl. 2. Add 1/2 cup softened butter, 1/4 cup cooled coffee, and 1 tsp vanilla extract to the dry ingredients. 3. Mix with hands or a spatula until fully incorporated and the mixture holds together when pressed. Tip: If too dry, add 1 tbsp more coffee. 4. Press the mixture evenly into a 9-inch springform pan to form the base. 5. Refrigerate the base for 15 minutes to firm up. 6. In another bowl, beat 8 oz softened cream cheese with an electric mixer until smooth. 7. Gradually add 1/2 cup heavy cream and 2 tbsp powdered sugar, beating until stiff peaks form. Tip: Chill the bowl and beaters for faster whipping. 8. Spread the cream cheese mixture over the chilled base. 9. Sprinkle 1/2 cup shredded coconut evenly over the top. Tip: Toast the coconut in a 350°F oven for 5 minutes for extra flavor. 10. Refrigerate the cake for at least 2 hours, or until set. Oozing with rich chocolate and creamy layers, this cake boasts a fudgy, chewy texture with a hint of coffee. Serve chilled with fresh berries or a drizzle of caramel for a decadent twist.
Saffranspannkaka (Saffron Pancake)
Oh, the golden glow of saffron just hits different. This Swedish-inspired pancake brings cozy vibes with minimal effort—whip it up for a stunning brunch or dessert that’s totally gram-worthy.
Ingredients
– 1 cup all-purpose flour
– 2 cups whole milk
– 3 large eggs
– 1/2 cup granulated sugar
– 1/4 tsp saffron threads, crushed (or 1/2 tsp ground saffron for stronger flavor)
– 2 tbsp unsalted butter, melted (or any neutral oil)
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9-inch round baking dish with butter or oil.
2. In a small bowl, crush the saffron threads with your fingers or a spoon to release their aroma.
3. Warm 1/4 cup of the milk in a saucepan over low heat until just steaming, about 2-3 minutes, then stir in the crushed saffron and let it steep for 5 minutes to infuse the flavor.
4. In a large mixing bowl, whisk together the eggs and sugar until pale and slightly thickened, about 2 minutes.
5. Gradually add the flour and salt to the egg mixture, whisking continuously to avoid lumps.
6. Pour in the remaining milk and the saffron-infused milk, whisking until the batter is smooth and uniform.
7. Stir in the melted butter until fully incorporated into the batter.
8. Pour the batter into the prepared baking dish, ensuring it spreads evenly.
9. Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown and the center is set but still slightly jiggly.
10. Remove from the oven and let it cool in the dish for 10 minutes before slicing.
Heavenly golden and subtly aromatic, this pancake boasts a custardy interior with crisp edges. Serve it warm with a dollop of whipped cream or fresh berries for a touch of brightness that elevates every bite.
Mandelrulltårta (Almond Roll Cake)
OBSESSED with almond desserts? This Swedish-inspired roll cake is your new flex. Get ready to roll with buttery sponge and creamy filling—it’s easier than it looks.
Ingredients
– 4 large eggs, at room temperature (for better volume)
– 3/4 cup granulated sugar
– 1 cup almond flour, finely ground (for tender texture)
– 1/4 cup all-purpose flour
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1 cup heavy cream, cold
– 2 tbsp powdered sugar, plus extra for dusting
– 1/2 tsp almond extract (optional, for extra flavor)
Instructions
1. Preheat your oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing it.
2. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5-7 minutes until pale and thick (ribbons form when lifted).
3. Gently fold in the almond flour, all-purpose flour, vanilla extract, and salt using a spatula until just combined—avoid overmixing to keep the batter airy.
4. Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
5. Bake for 10-12 minutes until the cake is golden and springs back when lightly touched.
6. While baking, lay a clean kitchen towel on a flat surface and dust it lightly with powdered sugar.
7. Immediately invert the hot cake onto the towel and carefully peel off the parchment paper.
8. Starting from a short end, tightly roll the cake with the towel inside to set its shape; let it cool completely rolled up, about 1 hour.
9. In a chilled bowl, whip the heavy cream, 2 tbsp powdered sugar, and almond extract (if using) until stiff peaks form.
10. Unroll the cooled cake gently and spread the whipped cream evenly over the surface, leaving a small border.
11. Re-roll the cake without the towel, pressing lightly to secure.
12. Chill in the refrigerator for at least 30 minutes before serving to firm up.
13. Dust with additional powdered sugar just before slicing.
Gorgeously moist and nutty, this cake melts with each bite thanks to the almond-infused sponge and cloud-like cream. Serve it chilled with fresh berries or a drizzle of chocolate for an Insta-worthy dessert that’s sure to impress.
Lingonberry Cheesecake
Venture into a Nordic-inspired dessert that’s creamy, tart, and totally Insta-worthy. This lingonberry cheesecake blends rich cream cheese with a buttery crust and a vibrant fruit swirl. Get ready to wow your crowd with minimal effort and maximum flavor.
Ingredients
– 1 1/2 cups graham cracker crumbs (or digestive biscuits for a twist)
– 1/3 cup unsalted butter, melted (use salted for a hint of savory)
– 24 oz cream cheese, softened to room temperature for smooth mixing
– 1 cup granulated sugar (reduce to 3/4 cup if preferring less sweetness)
– 1 tsp vanilla extract (pure for best flavor)
– 3 large eggs, at room temperature to prevent curdling
– 1 cup sour cream (full-fat for creaminess)
– 1 cup lingonberry jam (or cranberry jam as a substitute)
Instructions
1. Preheat your oven to 325°F and grease a 9-inch springform pan.
2. In a medium bowl, mix the graham cracker crumbs and melted butter until fully combined.
3. Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust.
4. Bake the crust for 10 minutes at 325°F until lightly golden, then let it cool completely.
5. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and lump-free.
6. Gradually add the granulated sugar and vanilla extract, beating until fully incorporated and creamy.
7. Tip: Scrape down the sides of the bowl often to ensure no streaks of cream cheese remain.
8. Add the eggs one at a time, beating on low speed after each addition just until blended.
9. Fold in the sour cream gently with a spatula until the mixture is uniform and smooth.
10. Pour half of the cheesecake batter over the cooled crust and spread it evenly.
11. Dollop 1/2 cup of lingonberry jam over the batter in small spoonfuls.
12. Tip: Use a knife to swirl the jam into the batter for a marbled effect, avoiding overmixing.
13. Pour the remaining batter over the top and smooth it with a spatula.
14. Dollop the remaining 1/2 cup of lingonberry jam on top and swirl lightly again.
15. Bake at 325°F for 55-60 minutes until the edges are set but the center still jiggles slightly.
16. Tip: To prevent cracking, turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
17. Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Buttery crust meets a velvety, tangy filling with bursts of lingonberry sweetness in every bite. Serve chilled with a drizzle of extra jam or a dollop of whipped cream for an elegant finish. This dessert is perfect for holidays or any gathering where you want to impress with minimal fuss.
Havretårta (Oat Cake)
Just discovered Sweden’s best-kept secret? Havretårta—the oat cake that’s about to become your new pantry hero. Jam-packed with wholesome ingredients and ready in minutes, this is the no-fuss treat your snack drawer craves.
Ingredients
– 2 cups rolled oats (old-fashioned, not instant for better texture)
– 1/2 cup almond flour (or substitute with oat flour for nut-free)
– 1/4 cup maple syrup (or honey for a richer flavor)
– 1/4 cup coconut oil, melted (or unsalted butter)
– 1 tsp vanilla extract (pure for best flavor)
– 1/2 tsp cinnamon (adjust to preference)
– Pinch of salt (enhances sweetness)
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, combine 2 cups rolled oats, 1/2 cup almond flour, 1/2 tsp cinnamon, and a pinch of salt—whisk until evenly mixed.
3. Pour in 1/4 cup melted coconut oil, 1/4 cup maple syrup, and 1 tsp vanilla extract into the dry ingredients.
4. Stir vigorously for 1-2 minutes until the mixture forms a cohesive, slightly sticky dough.
5. Tip: If the dough feels too dry, add 1 tbsp of water or more maple syrup to bind it.
6. Press the dough firmly into the prepared pan, using wet hands to prevent sticking and create an even layer.
7. Bake for 18-20 minutes at 350°F until the edges turn golden brown and the center feels set to the touch.
8. Tip: For a crispier texture, bake for an additional 2-3 minutes, but watch closely to avoid burning.
9. Remove the pan from the oven and let it cool completely in the pan for 30 minutes—this helps it firm up.
10. Tip: Speed up cooling by placing the pan on a wire rack for better air circulation.
11. Lift the cake out using the parchment paper and slice into 9 squares with a sharp knife.
Enjoy its chewy, nutty crumble that pairs perfectly with coffee or yogurt. Elevate it by topping with fresh berries or a drizzle of dark chocolate for a decadent twist.
Mazarin Cake with Raspberry
Brace yourself for buttery almond bliss meets tart raspberry magic. This Swedish-inspired mazarin cake delivers elegant flavor with surprisingly simple steps. Get ready to impress with minimal effort.
Ingredients
– 1 cup all-purpose flour (spoon and level for accuracy)
– ½ cup unsalted butter, softened (room temperature for easy creaming)
– ¾ cup granulated sugar
– 2 large eggs
– 1 cup almond flour
– 1 tsp vanilla extract
– ½ cup raspberry jam (seedless recommended for smooth texture)
– ¼ cup sliced almonds (for topping, optional but recommended)
Instructions
1. Preheat oven to 350°F and grease an 8-inch round cake pan.
2. Cream softened butter and granulated sugar with electric mixer for 3 minutes until pale and fluffy.
3. Beat in eggs one at a time, mixing fully after each addition to prevent curdling.
4. Stir in vanilla extract until just combined.
5. Whisk all-purpose flour and almond flour together in separate bowl to evenly distribute.
6. Gradually fold dry ingredients into wet mixture using spatula until no streaks remain.
7. Spread two-thirds of batter evenly into prepared pan with offset spatula.
8. Spoon raspberry jam over batter layer, leaving ½-inch border around edges.
9. Dot remaining batter over jam layer and gently spread to cover most surface.
10. Sprinkle sliced almonds evenly over top for crunchy texture.
11. Bake at 350°F for 35-40 minutes until golden brown and toothpick inserted comes clean.
12. Cool in pan for 15 minutes before transferring to wire rack to cool completely.
Moist almond base cradles vibrant raspberry swirls in every slice. The crisp almond topping adds perfect texture contrast. Serve slightly warm with vanilla ice cream or enjoy room temperature with coffee for ultimate fika vibes.
Mjuk Pepparkaka (Soft Ginger Cake)
Huddle up, cozy season lovers! This Swedish soft ginger cake delivers warm spices and tender crumb in every bite—perfect with coffee or as an indulgent snack.
Ingredients
– 1 ½ cups all-purpose flour (spoon and level for accuracy)
– 1 tsp baking soda
– 2 tsp ground ginger
– 1 tsp cinnamon
– ½ tsp cloves
– ¼ tsp salt
– ½ cup unsalted butter, melted (or coconut oil for dairy-free)
– ½ cup brown sugar, packed
– ¼ cup molasses
– 1 large egg, room temperature
– ½ cup whole milk (or any milk alternative)
– ¼ cup hot water
Instructions
1. Preheat oven to 350°F and grease an 8×8-inch baking pan.
2. Whisk together flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl.
3. In a large bowl, combine melted butter and brown sugar until smooth.
4. Stir in molasses until fully incorporated.
5. Beat in the egg until the mixture is uniform.
6. Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with dry ingredients.
7. Carefully mix in hot water until the batter is smooth—this ensures a tender texture.
8. Pour batter into the prepared pan and spread evenly.
9. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
10. Let cool in the pan for 10 minutes before transferring to a wire rack.
You’ll adore its moist, springy texture and warm spice blend. Serve it warm with a dollop of whipped cream or enjoy it as a breakfast treat with a smear of butter.
Nutty Tosca Cake
Elevate your dessert game with this Swedish-inspired Nutty Tosca Cake! Expect a buttery almond-caramel crunch over a tender vanilla sponge. Seriously addictive.
Ingredients
– 1 cup all-purpose flour, sifted for fluffiness
– 1 tsp baking powder
– ¼ tsp salt
– ½ cup unsalted butter, softened to room temp
– ¾ cup granulated sugar
– 2 large eggs, at room temperature for better emulsion
– 1 tsp vanilla extract
– ½ cup heavy cream
– 1 cup sliced almonds
– ½ cup light brown sugar, packed
– 2 tbsp unsalted butter
– 1 tbsp all-purpose flour
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1 cup flour, baking powder, and salt until fully combined.
3. In a large bowl, cream ½ cup softened butter and granulated sugar with an electric mixer on medium speed for 3 minutes until light and fluffy.
4. Add eggs one at a time, beating well after each addition to incorporate fully.
5. Mix in vanilla extract until just blended.
6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula to avoid overmixing.
7. Spread the batter evenly into the prepared pan using an offset spatula for a smooth top.
8. Bake at 350°F for 25 minutes until the cake springs back when lightly touched.
9. While baking, prepare the topping: In a saucepan, combine heavy cream, sliced almonds, brown sugar, 2 tbsp butter, and 1 tbsp flour.
10. Cook over medium heat, stirring constantly with a wooden spoon, for 5 minutes until the mixture thickens slightly.
11. Remove the cake from the oven and immediately pour the topping evenly over the hot surface.
12. Return the cake to the oven and bake for an additional 10 minutes at 350°F until the topping is bubbly and golden brown.
13. Let the cake cool completely in the pan on a wire rack for at least 1 hour to set the caramel.
14. Run a knife around the edges to loosen, then invert onto a serving plate.
Keep it simple—this cake shines with its contrast of soft base and crispy, nutty caramel layer. Serve warm with a scoop of vanilla ice cream for ultimate indulgence, or enjoy solo with coffee for a fika-inspired treat.
Conclusion
Marvel at these 29 delightful Swedish cake recipes that bring cozy Scandinavian charm to your kitchen! We hope you’ve found inspiration to bake something new. Try a recipe, leave a comment sharing your favorite, and don’t forget to pin this roundup on Pinterest to save for later. Happy baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
