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    Home » Recipes » Cake Recipes

    Swedish Spice Cake (Mjuk Pepparkaka)

    Published: Nov 30, 2021 · Modified: Nov 15, 2024 by Kristi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This Swedish Spice Cake is pure coziness in cake form: A moist, tender and simple spice cake flavored with the comforting flavors of gingerbread (think cinnamon, ginger and cloves) and drizzled with the possibly the easiest 3 ingredient powdered sugar icing you'll ever make.

    Bake this cheerful cake during the chilly months of the year to pair with an afternoon cup of coffee or hot chocolate. It's a simple, soul-warming baking project that is sure to brighten even the darkest of winter days.

    Swedish Spice Cake on a plate with lingonberries.

    Why This Recipe Works

    • This easy spice cake is made with buttermilk which creates a tender and moist crumb.
    • It is perfectly flavored with warm spices and just a hint of molasses for that quintessential soft gingerbread flavor.
    • A super easy powdered sugar icing is drizzled over the cooled cake for a hint of extra sweetness and visual appeal.

    What Makes This Recipe Nordic/Scandinavian?

    Swedish Spice Cake is known as Mjuk Pepparkaka in Swedish, and it is an easy fika classic that can be found in bakeries and homes throughout the country, particularly in the fall and winter. Warm, cozy spices such as ginger, cinnamon and cloves are common in Swedish baking. You can find them in these Spooky Swedish Halloween Ginger Cookies, my Pepparkaor (Swedish Ginger Cookies) recipe and this Gingerbread Cobbler with Apples and Pears.

    Ingredients

    For the Cake:

    Labeled ingredients for Swedish Spice Cake.
    • Good old all purpose flour provides the structure of this cake, and the sweetness comes in three different forms: granulated sugar, brown sugar and molasses.
    • Butter and buttermilk help create a rich, tender crumb, and one large egg binds everything together.
    • Cinnamon, ginger and cloves bring a pleasantly spicy flavor to this cozy cake.
    • Last but not least, baking spray helps keep the cake from sticking to the pan. If you are using a traditional Swedish Almond Cake Pan (see the equipment section below), you are going to want to spray the pan liberally with baking spray rather than using the traditional grease and flour technique for preparing the pan. YES, even if your pan has a nonstick surface. I've tried this cake using both methods, and no matter how carefully I butter and flour the pan, I always experience some sticking when removing the cake from the pan. The only way I was able to avoid any sticking at all was by using the baking spray.

    For the Icing:

    Labeled ingredients for powdered sugar glaze.
    • Only 3 ingredients and so simple!

    Special Equipment Needed

    Fluted metal tube pan used for Swedish Spice Cake on a marble surface.
    • This Swedish Almond Cake Pan makes a lovely presentation for this spice cake (and another delicious reason to use what is often a single use pan in most kitchens). No Swedish Almond Cake Pan? No problem! You can use a regular 9x5 loaf pan instead.

    How to Make This Recipe

    • Heat the oven to 350 degrees and begin by spraying the cake pan with baking spray because we do not want our cake sticking to the pan.
    • Whisk the flour, salt, baking soda and spices together in a medium bowl.
    • Combine the butter, sugar, brown sugar and molasses together in the work bowl of stand mixer. Use the paddle attachment and mix on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl occasionally. Add the egg and mix until everything is fully incorporated.
    • Reduce the speed to low. Add one-third of the flour mixture followed by one-half of the buttermilk. Add another third of the flour mixture followed by the remainder of the buttermilk. Finally, add the last third of the flour mixture. Mix until the batter JUST comes together (do not over mix!)
    Swedish Spice Cake batter in a metal bowl with a rubber spatula.
    • Scrape the batter into the prepared pan using a rubber spatula. Smooth out the top. Place the cake pan on a rimmed baking sheet and transfer to the oven. Bake until a tester inserted in the center of the cake comes out clean (35-45 minutes).
    Swedish Spice Cake batter spread in a fluted pan.
    Baked Swedish Spice Cake in a pan.
    • Cool the cake for 10 minutes in the pan and then turn it out onto a wire rack to cool completely.
    Baked Swedish Spice Cake on a wire cooling rack.
    • While the cake cools, make the icing: Whisk the powdered sugar, vanilla and 2 tablespoon of water together in a small bowl. The icing should be a good consistency for drizzling over the cake. If not, add a little more water until it is to your liking.
    Powdered sugar glaze in a glass bowl with a whisk.
    • Once the cake is completely cool, drizzle with the icing, cut and serve!
    Swedish Spice Cake drizzled with icing on a metal cooling rack.

    Expert Tips

    • I really can't reiterate this enough: Use baking spray on the pan rather than greasing and flouring it. The only way to ensure the cake won't stick is to liberally coat the pan with baking spray.
    • Don't over mix the cake batter once you begin to add the dry ingredients. Gluten begins to form as soon as the the flour comes into contact with the wet ingredients. After this point you want to use a gentle hand (or a slow speed on the mixer) to just bring everything together. This will create a tender crumb in the baked cake.
    Sliced Swedish Spice Cake on a marble surface.

    FAQs

    I don't have a Swedish Almond Cake Pan. What can I use instead?

    Use a 9x5 loaf pan. I would still recommend using the baking spray, and the baking time may vary slightly as the cake will be thicker than than the one baked in the almond cake pan.

    How do I store this Swedish Spice Cake?

    Let the icing dry and then cover the cake with plastic wrap. It will keep at room temperature for a couple of days.

    Can I freeze this cake?

    Yes! This cake freezes very well. Skip the icing prior to freezing and wrap the completely cooled, naked cake well in plastic wrap and then in foil. It will keep for a couple of months in the freezer. When you are ready to serve, defrost the cake to room temperature, make the icing and drizzle it over the top.

    Can I skip the icing?

    Absolutely. You can just dust a little powdered sugar over the top if you really want to keep things simple.

    Related Recipes

    Looking for more easy classic Swedish cakes to try? I've got several delicious options for you here on the blog:

    • Close up of a slice of Swedish Apple Cake.
      Swedish Apple Cake (Äppelkaka)
    • Close up of a slice of Swedish Tosca Cake.
      Swedish Tosca Cake (Toscakaka)
    • Closeup of a slice of kladdkaka on a plate next to a fork and raspberries.
      Swedish Sticky Chocolate Cake (Kladdkaka)
    • Sliced Swedish Almond Cake on a marble plate.
      Simple Swedish Almond Cake (Mandelkaka)

    Recipe

    Close up of slices of Swedish Spice Cake with lingonberries.

    Swedish Spice Cake (Mjuk Pepparkaka)

    This Swedish Spice Cake is pure coziness in cake form: A moist, tender and simple spice cake flavored with the comforting flavors of gingerbread (think cinnamon, ginger and cloves) and drizzled with the possibly the easiest 3 ingredient powdered sugar icing you'll ever make.
    5 from 4 votes
    Print Pin Rate
    Course: baking, Cake, Dessert, Fika
    Cuisine: Nordic, Scandinavian, Swedish
    Prep Time: 15 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 10
    Calories: 238kcal
    Author: Kristi

    Equipment

    • Scandinavian Almond Cake Pan

    Ingredients

    • For the Cake:
    • Baking spray such as Pam for Baking
    • 1 cup all-purpose flour
    • ½ teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • ½ teaspoon fine salt
    • 6 tablespoons unsalted butter room temperature
    • ½ cup granulated sugar
    • ¼ cup light brown sugar packed
    • 2 tablespoons molasses
    • 1 large egg
    • ½ cup buttermilk
    • For the Icing:
    • 1 cup powdered sugar
    • A few drops of vanilla extract
    • 1-2 tablespoons water

    Instructions

    • Preheat the oven to 350 degrees. Spray cake pan generously with baking spray such as Pam for Baking. Place the prepared pan on a rimmed baking sheet.
    • Whisk flour, baking soda, cinnamon, ginger, cloves and salt together in a medium bowl. Set aside.
    • Combine butter, sugar, brown sugar and molasses together in the bowl of a stand mixer. Mix with the paddle attachment until light and fluffy, about 3 minutes. Add the egg and mix until thoroughly combined.
    • Turn the mixer speed down to low. Add one-third of the flour mixture followed by half of the buttermilk. Add the second third of the flour mixture followed by the remainder of the buttermilk. Finally, add the remainder of the flour mixture. Mix until everything just comes together.
    • Scrape the cake batter into the prepared pan and smooth out the top. Bake until golden brown and a tester inserted in the center of the cake comes out clean, about 35-45 minutes. Let the cake rest in the pan for 10 minutes and then carefully flip out onto a wire rack.
    • While the cake is cooling, make the icing: Whisk the powdered sugar, vanilla and 1 tablespoon of water together in a small bowl. Add additional water as necessary to create an icing that is a pourable consistency. Once the cake has completely cooled, drizzle the icing over the top of the cake. Slice and serve.

    Nutrition

    Calories: 238kcal | Carbohydrates: 41g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 195mg | Potassium: 107mg | Fiber: 1g | Sugar: 31g | Vitamin A: 254IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @TrueNorthKitchen or tag #truenorthkitchen!

    If you loved this recipe, give it a star review! Also, snap a picture of your Swedish Spice Cake and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.

    More Nordic/Scandinavian Cake Recipes

    • Close up overhead view of White Chocolate Cake with a couple of slices cut.
      Heavenly White Chocolate Cloudberry Cake
    • Overhead view of Spiced Pear Cake with Cardamom next to pears and cardamom pods.
      Spiced Pear Cake with Cardamom
    • Featured image of Swedish Rulltårta.
      Traditional Swedish Rulltårta (Jelly Roll Cake)
    • Featured image shot of Vanilla Cake with Strawberry Filling.
      Vanilla Cake with Strawberry Filling (Swedish Midsummer Cake)

    Comments

    1. Lisa M says

      September 25, 2024 at 11:40 am

      5 stars
      I’m dating a Swedish gentleman. While his son and mum are back in Sweden, I wanted to learn how to bake some dish that might bring some comforts of home to him. I have to say, this was a very easy recipe to follow and it turned out great. I do need to practice more with the icing consistency lol. Almond cake next lol.

      Reply
      • Kristi says

        September 26, 2024 at 2:30 pm

        Hi Lisa,
        So glad you enjoyed the cake! It's perfect for fall. Thanks for leaving a comment!

        Kristi

        Reply
    2. Losa says

      June 17, 2024 at 3:47 pm

      This look delicious! Do you think it would work in a Bundt pan?

      Reply
      • Kristi says

        June 18, 2024 at 6:36 pm

        I think so! You may have to adjust the baking time, and I think it might work better in a pan with a smaller capacity rather than one of the huge bundt pans.

        Reply
    3. Shanti L. Nelson says

      October 20, 2023 at 6:10 pm

      5 stars
      This cake is absolutely delicious!!! It's already half gone, already looking forward to making it again! Thank you for the recipe!

      Reply
      • Kristi says

        October 23, 2023 at 11:30 am

        Hi Shanti,
        So glad you enjoyed the cake. Thanks so much for leaving a comment!
        Kristi

        Reply
    4. taylor says

      May 27, 2022 at 7:02 pm

      5 stars
      This recipe came out amazing! Super light and fluffy and moist. Substituted gluten-free flour 1 to 1 and it worked great. Thanks so much!

      Reply
      • Kristi says

        May 31, 2022 at 9:49 am

        Hi Taylor,
        Thanks for your feedback! I'm so glad you enjoyed the cake. Happy baking!
        Kristi

        Reply
    5. Cathy Wegener says

      February 13, 2022 at 8:21 pm

      5 stars
      I made this cake once and even bought the correct pan for the perfect look. It was eaten so quickly (and I still had buttermilk left) that I made a few extra and froze them. Voila! When I was asked to bring a dessert to a chilly (-10 degree) outdoor birthday celebration, I simply thawed out a couple of these. They were the star of the show! Just the right amount of sweetness and not overrun by spices - this cake is perfect! And DEFINITELY use the commercial spray on the pan. I tried buttering and flouring the pan (even though we were told not to) and lots of the cake was left in the pan when I flipped it. Hmm . . . I guess I'll follow ALL the directions next time. I may just make this website my go-to for all my cooking!

      Reply
      • Kristi says

        February 14, 2022 at 11:38 am

        Hi Cathy,
        So glad the cake was such a success! And I have indeed "been there and done that" when it comes to not using the baking spray. It seems like buttering and flouring should work but I've learned the hard way that it doesn't. Thanks so much for your feedback!
        Kristi

        Reply
    5 from 4 votes

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