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    Home » Recipes » Cake Recipes

    Swedish Tiger Cake (Tigerkaka)

    Published: Jan 17, 2022 by Kristi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This show-stopping, simple marble loaf cake is more than just gorgeous. It's downright magical. That's right! Layers of rich vanilla and chocolate batter are layered upon one another and with no effort on your part they create the extraordinary tiger-like interior you see below.

    Not only is this tiger cake fun, it's exceptionally tender, moist and easy to prepare. And let's face it....who doesn't love a good marble cake? It crosses divides and makes both the vanilla AND chocolate lovers in your life happy.

    Ready for a super fun baking project? Let's get started!

    Swedish Tiger Cake on a plate with a fork next to a glass of milk.

    Why This Recipe Works

    This easy marble loaf cake is bound to become a new favorite because:

    • It uses oil rather than butter which results in an exceptionally moist and tender cake crumb.
    • A hefty dose of vanilla extract and plenty of cocoa powder ensure delicious vanilla and chocolate flavor.
    • The marbling process is pure magic! No need to run a skewer or knife through the batter. This gorgeous interior happens all on its own.

    What Makes This Recipe Nordic/Scandinavian?

    In the Nordic countries, a vanilla and chocolate marble cake is known as a Tiger Cake (Tigerkaka in Swedish). An appropriate name with its striped appearance but also so much more exciting than marble cake, don't you think? Oh, and it is absolutely fabulous with a cup of coffee.

    Ingredients

    Labeled ingredients for Swedish Tiger Cake.
    • All purpose flour forms the base of the cake.
    • Cocoa powder, sugar, water and espresso powder form a chocolate base that will eventually be mixed with a part of the vanilla batter so that we have both chocolate and vanilla cake batters.
    • Espresso powder deepens the chocolate flavor in this cake without introducing any coffee flavor. This ingredient is optional, but it does bring out the best in the cocoa.
    • Instead of butter, this cake uses canola or vegetable oil (read the FAQ section for more on this).
    • Buttermilk helps create a tender and moist cake.
    • Eggs impart structure, leavening (along with baking powder) and richness.

    Special Equipment Needed

    • 9 x 5 loaf pan
    • A fine mesh strainer or flour sifter

    How to Make This Recipe

    • Preheat the oven to 325 degrees and grease and flour a standard 9 x 5 loaf pan. Set aside.
    • Mix the chocolate base: Combine the cocoa, espresso powder (if using), water and sugar together in a small bowl. Whisk until smooth and set aside.
    • Briefly stir the baking powder and flour together in a medium bowl. Sift this mixture onto a piece of parchment paper or wax paper and set aside.
    A buttered and floured glass loaf pan.
    Chocolate cake batter in a bowl next to a whisk.
    Flour sifted onto a piece of parchment paper next to a fine mesh strainer.
    • Add the oil, sugar, vanilla and salt to the bowl of a stand mixer. Using the paddle attachment, mix on medium speed until combined. Add the eggs and the egg yolk one at a time, making sure one egg is fully incorporated before adding the next. Continue to mix on medium-high until the mixture is pale in color and thick in texture, about 3-5 minutes.
    Mixture of oil and sugar in a mixing bowl with a paddle attachment.
    Eggs, sugar and oil mixed together in a mixing bowl.
    • Reduce the mixer speed to low. Add one third of the dry ingredients. Wait until it is just incorporated and then add half of the buttermilk. Repeat this process one more time and then finally, add the last third of the dry ingredients.
    • Transfer about half of the batter to separate bowl and add the chocolate base. Stir with a rubber spatula until uniformly brown in color.
    Vanilla cake batter in a metal bowl with a rubber spatula.
    Chocolate cake batter in a glass bowl with a rubber spatula.
    • Pour one third of the vanilla batter into the prepared loaf pan, followed by one third of the chocolate batter. Repeat twice more.
    Vanilla cake batter in a glass loaf pan.
    Vanilla cake batter topped with chocolate cake batter in a loaf pan.
    Marble cake batter in a loaf pan.
    • Transfer the pan to the oven and bake until a tester inserted in the center of the cake comes out clean, about 1 hour and 20 minutes-1 hour and 40 minutes.
    • Cool in the pan for 20-30 minutes, and then transfer to a wire rack to cool completely.

    Expert Tips

    • Don't over mix the batter once the dry ingredients come into contact with the wet ingredients. This can lead to a not so tender cake. Mix on low and JUST until everything is incorporated. Same goes for when you mix the chocolate base with the batter. Use a gentle hand and a rubber spatula.
    • Don't worry about getting the layers of batter perfectly even or having them reach all the way to the edge of the pan....however yours is layered will be just fine.
    • There is no need to use a skewer or knife to marble the batter. Some recipes for marble cake require you to run a skewer or knife through batter in a figure 8 fashion in order to create the marbled effect. NO NEED TO DO THAT IN THIS RECIPE! The layers will separate themselves into beautiful marbled appearance magically in the oven! There is nothing you need to do to help make this happen.
    • Be sure to insert a tester into the center of the cake to make sure it's done. This cake takes a while to bake so be patient and make certain there is no raw batter that remains in the middle of your cake.
    Overhead view of Swedish Tiger Cake on a plate next to a fork and glass of milk.

    FAQs

    Why use oil in a cake recipe rather than butter?

    Oil has more fat than butter (butter is part water), and it gives the cake a delightfully moist, close crumb.

    How do I store this cake?

    This cake keeps well tightly wrapped in plastic at room temperature for about 3 days.

    Can I freeze this cake?

    Absolutely! This cake freezes very well. Once it has cooled completely, wrap it tightly in plastic wrap and then in a layer of foil. It will keep in the freezer for up to 3 months.

    Close up of Swedish Tiger Cake on a plate with a fork.

    Related Recipes

    Looking for more delicious Swedish cakes to make for afternoon fika? I've got several delicious choices for you here on the blog:

    • Sliced Swedish Almond Cake on a marble plate.
      Simple Swedish Almond Cake (Mandelkaka)
    • Slice of bundt cake on a plate with a fork.
      Moist & Buttery Swedish Cardamom Cake (Kardemummakaka)
    • Close up of a slice of Swedish Tosca Cake.
      Swedish Tosca Cake (Toscakaka)
    • Close up of slices of Swedish Spice Cake with lingonberries.
      Swedish Spice Cake (Mjuk Pepparkaka)

    Recipe

    Swedish Tiger Cake on a plate with a fork next to a glass of milk.

    Swedish Tiger Cake (Tigerkaka)

    A moist and tender chocolate vanilla marble loaf cake.
    4.88 from 8 votes
    Print Pin Rate
    Course: baking, Cake, desserts, Fika
    Cuisine: Nordic, Scandinavian, Swedish
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 30 minutes minutes
    Total Time: 1 hour hour 50 minutes minutes
    Servings: 12
    Calories: 246kcal
    Author: Kristi

    Ingredients

    • For the chocolate base:
    • ⅓ cup cocoa powder
    • ½ teaspoon espresso powder optional
    • ⅓ cup sugar
    • ¼ cup warm water
    • For the cake batter:
    • 2 ½ cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 ½ cups granulated sugar
    • ¾ cup canola or vegetable oil
    • 2 teaspoons pure vanilla extract
    • ¾ teaspoon fine salt
    • 3 large eggs + 1 egg yolk
    • ¾ cup buttermilk

    Instructions

    • Preheat the oven to 325 degrees and grease and flour a 9 x 5 standard loaf pan. Make the chocolate base: Whisk the cocoa powder, espresso powder, sugar and water together in a medium bowl until smooth until smooth. Set aside.
    • Make the cake batter: Sift the flour and baking powder together (a fine mesh strainer works great for this job) onto a clean piece of parchment paper. Set aside.
    • Combine the sugar, canola oil, vanilla and salt together in the work bowl of a stand mixer. Mix on medium speed until just combined. Add eggs and egg yolk, one at a time, making sure that each is fully incorporated before adding the next. Continue to mix on medium high until thick in texture and pale in color, about 3-5 minutes.
    • Reduce the mixer speed to low. Add one third of the flour mixture followed by one half of the buttermilk. Add the second third of the flour mixture followed by the remainder of the buttermilk. Finally, add the remaining third of the flour mixture. Mix until the cake batter just comes together, being careful not to overmix.
    • Transfer about half of the batter to the bowl with the cocoa powder mixture and fold together until the batter is consistently brown in color.
    • Add one third of the plain batter to the prepared pan followed by one third of the chocolate batter. Repeat twice more, alternating plain and chocolate batters.
    • Bake until a tester inserted in the center of the cake comes out clean, about 1 hour and 20 minutes to 1 hour and 40 minutes. Allow the cake to cool in the pan for 20-30 minutes and then run a knife around the sides of the cake to make sure it is not stuck to the sides. Carefully transfer the cake to a wire rack to cool completely before serving.

    Notes

    This cake keeps well tightly wrapped in plastic at room temperature for about 3 days.  For longer storage, wrap the completely cooled cake in plastic and then in a layer of foil and freeze for up to 3 months.

    Nutrition

    Calories: 246kcal | Carbohydrates: 53g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 249mg | Potassium: 103mg | Fiber: 1g | Sugar: 31g | Vitamin A: 84IU | Calcium: 70mg | Iron: 2mg
    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 Tiger 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
    • Closeup of a slice of kladdkaka on a plate next to a fork and raspberries.
      Swedish Sticky Chocolate Cake (Kladdkaka)
    • Featured image of Swedish Rulltårta.
      Traditional Swedish Rulltårta (Jelly Roll Cake)

    Comments

    1. Karen Alexander says

      November 23, 2024 at 9:52 am

      5 stars
      The cake is perfection, best marble cake I’ve ever had. Because my loaf pan has sloped sides instead of straight, it wasn’t big enough for all the batter. But it came out looking exactly like the picture. Today I’m baking in a Bundt pan as a gift. I plan on buying a straight sided loaf pan especially for this recipe. It’s a show stopper.

      Reply
      • Kristi says

        November 26, 2024 at 11:41 am

        Thank you, Karen!
        Kristi

        Reply
    2. Min says

      November 18, 2024 at 11:58 am

      5 stars
      Easy to make. Perfect cake(texture and taste) that pairs well with coffee and tea. The marbled design makes it more impressive.

      Reply
      • Kristi says

        November 26, 2024 at 11:45 am

        Thanks so much for the comment! I'm so glad you enjoyed it.

        Kristi

        Reply
    3. Bogi says

      October 05, 2024 at 10:21 am

      5 stars
      I always enjoy baking Swedish treats, and this might make its way to the Christmas table—it is that good! Thank you so much for the recipe!

      Reply
    4. Charlene Paskiewicz says

      September 16, 2024 at 8:06 pm

      Made a tiger cake but the stipes stayed on top and the rest of the chocolate settled to the bottom. What went wrong??? They almost blended completely together

      Reply
      • Kristi says

        September 20, 2024 at 10:52 am

        Hi Charlene,
        Thanks for your question! Did you use my recipe and did you use the swirling technique?
        Kristi

        Reply
    5. Ashley Andreasen says

      March 27, 2024 at 8:03 am

      4 stars
      Hello! What is the exact size of the loaf pan you are using? I used what I thought was standard 8.5x4.5x2.5 but some of the batter ended up on the oven floor!! It still tastes delicious though!!! Thank you

      Reply
      • Kristi says

        March 27, 2024 at 8:51 am

        I think mine is that same size! At the most it would be 9 x 5. I've never had it bubble over like that for me. Glad it was still yummy! Maybe next time put it on a baking sheet just in case.

        Kristi

        Reply
    6. Tammy says

      December 27, 2023 at 6:27 pm

      5 stars
      I used 1 cup of plain yogurt instead of the buttermilk and butter because I did not have canola oil.
      The cake was excellent. I also added rum extract to the vanilla cake and made a rum glaze. It was excellent !!!

      Reply
    7. Lisa says

      August 15, 2023 at 12:49 am

      This looks delicious and I would love to try it.
      Can I use butter instead of oil? If yes, how much butter should I use?
      Also, the mention of cardamon intrigues me - how much should I use?
      Thank you for the recipe and answering my questions.

      Reply
      • Kristi says

        August 15, 2023 at 7:46 am

        HI Lisa,
        You can use 3/4 cup melted butter that has been cooled to room temperature in place of the oil. If you would like to add cardamom, try adding a teaspoon of ground cardamom in with the dry ingredients, I hope you enjoy the cake!
        Kristi

        Reply
        • Lisa says

          August 20, 2023 at 6:30 pm

          Thanks Kristi :0)

          Reply
          • Kristi says

            August 21, 2023 at 10:16 am

            You're welcome!

            Reply
    8. Libby says

      June 19, 2023 at 6:08 am

      5 stars
      First time making a cake like this and it came out just like the pictures! I made it early and froze it and it still came out super moist and flavorful. Definitely want to try adding cardamom like another comment suggested.

      Reply
      • Kristi says

        June 21, 2023 at 5:29 pm

        So glad you enjoyed it! Thanks so much for your comment!
        Kristi

        Reply
    9. Carrie says

      April 11, 2023 at 4:13 pm

      5 stars
      This was so good! The perfect moisture level and crumb! I've been trying every recipe I can find for Tiger Cake for my daughter after her trip to Sweden and all the others have been too dry. My Swedish husband even gave this cake the ultimate compliment--he said it was this close | | to being as good as his mother's!

      Reply
      • Kristi says

        April 12, 2023 at 2:39 pm

        Thanks for the feedback, Carrie! So happy you and your family enjoyed it!

        Kristi

        Reply
    10. Marcia says

      January 15, 2023 at 10:58 am

      5 stars
      A great cake! I added cardamon to the batter because - well, I love cardamon. Thanks for some great recipes!

      Reply
      • Kristi says

        January 23, 2023 at 10:46 am

        Cardamom is always a good idea! Thanks for your comment and I'm glad you enjoyed the cake!

        Kristi

        Reply
    11. Karolina says

      March 23, 2022 at 4:15 pm

      Hi Kristi,
      I have just found your website and all your recipes look amazing. With the baking - are the oven temperatures stated for a fan forced oven ?
      Thank you, Karolina

      Reply
      • Kristi says

        March 24, 2022 at 7:59 am

        Hi Karolina,
        Thanks for your nice note! The oven temperatures are for a conventional oven not a convection oven. Hope this helps!
        Kristi

        Reply
    12. Naureen B says

      February 12, 2022 at 6:24 pm

      This cake looks fantastic! Can't wait to try it. I'm just curious about why you recommend sifting the flour and baking powder onto a piece of parchment paper rather than in a clean bowl?

      Reply
      • Kristi says

        February 13, 2022 at 12:39 pm

        Hi Naureen,
        Thanks for your question! Really there is no reason. I just like to be able to fold the parchment over and let the flour pour into the bowl that way but it totally isn't necessary. You can totally sift into a bowl. Let me know what you think of the cake if you try it!
        Kristi

        Reply
    4.88 from 8 votes

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