Swedish Love Cake (Kärleksmums) is one of those cozy, crowd-pleasing treats you'll find everywhere in Sweden, from school bake sales to casual afternoon fika with friends. This tender and moist chocolate tray cake is topped with a glossy mocha icing and a snowy sprinkle of coconut, making each square sweet, simple and delicious.
Kärleksmums loosely translates to "love treats" or "love yummies" and has been baked in Swedish kitchens for generations. This cake rose in popularity in the mid 20th century when cocoa and coffee became more affordable and readily available.
If you love chocolate as much as I do, I highly recommend my Kladdkaka recipe (Swedish Sticky Chocolate Cake) for your next baking project, or perhaps a simple but decadent cookie such as Swedish Chocolate Balls (a no-bake dessert) or Chocolate Slice Cookies.
Swedish Love Cake (Kärleksmums) at a Glance
- ⏰ Prep Time: 15 minutes
- 🔥 Bake Time: 20 minutes
- 👥 Yield: 20 squares
- ⭐️ Recipe Description: A moist chocolate tray cake frosted with mocha icing and sprinkled with coconut.
Jump to:
Why You'll Love this Recipe
- ♥️ The cake is soft, moist and chocolatey but also light in texture making it perfect for an afternoon treat
- ♥️ You can mix this cake by hand and have it the oven in about 15 minutes
- ♥️ It's a real crowd pleaser and makes plenty to go around
Ingredients
♥️ Ingredient Notes:
- Both natural cocoa powder and dutch process will work in this recipe. I prefer the dutch process for it's dark color and rich flavor.
- Any kind of shredded coconut can be used here. I use a sweetened variety that's a bit softer in texture from my local grocery store.
- The cake recipe itself calls for regular table salt, and flaky sea salt (such as the Maldon brand) is optional for sprinkling over the cake along with the coconut. I encourage you to include the sprinkle of sea salt flakes at the end - so good!
See recipe card for exact amounts and detailed instructions.
Substitutions
- Chocolate Icing Rather than Mocha - skip the coffee in the icing and use water or milk in its place.
- No Coconut - If you aren't a coconut fan, feel free to skip it altogether or replace it with something fun like sprinkles.
How to Make Swedish Love Cake (Kärleksmums)
- Whisk dry ingredients together in a medium bowl. Set aside.
- Whisk melted butter and sugar together in a large bowl. Add eggs one at a time and whisk until each is fully incorporated. Whisk in sour cream, milk and vanilla extract.
- Sift dry ingredients over the top of the wet ingredients and fold in until just combined.
- Scrape the batter into a greased 9x13 pan. Bake at 350 degrees until a tester inserted in the center comes out clean, about 18-22 minutes.
- Once cake has completely cooled, make the mocha icing: Melt butter in a saucepan. Remove from heat and add remaining ingredients. Whisk until smooth and cool slightly.
- Pour the warm icing over the cake and spread evenly over the top. Sprinkle with coconut and sea salt immediately. Let the icing set up completely before serving.
Expert Tips
- Be careful not to over bake the cake. A tester inserted into the center of the cake should just come out clean or with a few crumbs attached.
- Once you've glazed the cake, work quickly to add the coconut and (flaky sea salt if desired) to ensure that it sticks - it will set up quickly!
Recipe FAQs
Swedish Love Cake will keep well at room temperature, tightly covered, for 2-3 days. Freeze for longer storage (see FAQ below).
Yes, this cake freezes beautifully. Once the cake is completely cool and has been glazed and sprinkled with coconut, wait until the glaze is completely set (at least an hour). Cut the cake into squares and place on a plate or tray. Freeze, uncovered, for about an hour. Transfer to an freezer safe container or bag and seal. Take out slices as needed and thaw at room temperature for about 60 minutes. Frozen slices of cake will keep for about 2 months.
More Swedish Cake Recipes
Looking or more easy Swedish cake recipes? Give these a try:
If you tried this this Swedish Love Cake (Kärleksmums) recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Swedish Love Cake (Kärleksmums)
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder Preferably Dutch process
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- 1 cup unsalted butter melted
- 1 ¼ cups granulated sugar
- 3 large eggs
- ½ cup whole milk
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the Mocha Glaze:
- 4 tablespoon unsalted butter
- 2-3 tablespoons brewed coffee use milk or water for a milder flavor
- 1 ¾ cups powdered sugar sifted
- 2 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch of fine salt
For the Topping:
- ½ cup shredded coconut more to taste
- Sea salt flakes optional
Instructions
- Preheat the oven to 350 degrees F and move the rack to the center position. Grease a 9 x 13 inch baking pan and set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, whisk together melted butter and sugar. Add eggs, one at a time, mixing well after each addition. Add sour cream, milk and vanilla extract and whisk until thoroughly combined.
- Sift the dry ingredients over the wet ingredients and gently fold in using a rubber spatula until just combined.
- Scrape the batter into the prepared pan, spreading it evenly. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- Once the cake has cooled, make the glaze: Melt butter in a small saucepan over low heat. Once the butter has melted, remove from the heat and whisk in 2 tablespoons coffee, sifted powdered sugar, cocoa powder, vanilla and pinch of salt, mixing until smooth. Add a little more coffee, a teaspoon at at time, if the glaze seems too thick.
- Pour the warm glaze over the cooled cake, spreading it evenly. Immediately sprinkle with shredded coconut and a bit of sea salt flakes (if desired) while the glaze is still wet. Let the glaze set for about 30 minutes before cutting into squares.
Camila says
My family's new favourite! I over-mixed the cake ingredients on one occasion. Not bad, but definitely much better when the ingredients are simply folded together gently.
Kristi says
Thanks, Camila! I'm so glad you and your family enjoyed the cake!
Kristi
patty spencer says
Another question, I made this last night, my husband said it was so good. I put it in a plastic sealed container. The second next night was a bit dried out. Do you think it was because I put it in the frig? Should I leave it at room temp? Thanks!
Kristi says
Hi Patty,
Yes! Thanks for your question. Definitely leave it at room temperature next time (sealed or wrapped). The refrigerator is very drying for baked goods like cakes, cookies, etc. Glad you enjoyed the cake!
Kristi
patty spencer says
Hi This looks delicious! Im going to make it for my book club. Quick question, can I add chocolate chips? Thank you
Kristi says
Hi Patty,
Absolutely! The extra chocolate will be fabulous. The book club is in or a treat!
Kristi
Janice says
I made this for Valentines day. Skipped the coconut and covered the top with a simple dark chocolate ganache. It was delicious, served with French vanilla ice cream.
Kristi says
Sounds lovely, Janice! Thanks so much for leaving a comment. I love the chocolate ganache idea!
Kristi