Spelt Chocolate Sockerkaka
Spelt sockerkaka is a delicious twist on Sweden’s beloved everyday cake. Traditionally made with simple ingredients, this version uses spelt flour and for a soft, flavourful sponge that’s perfect for fika or special celebrations.
If you’re curious about Swedish baking or looking for a new spelt cake to try, this spelt sockerkaka is an easy and beautiful choice.
What is sockerkaka?
Sockerkaka is one of Sweden’s most beloved and enduring cakes. The name literally means “sugar cake,” which gives a good hint about its simple but sweet nature. This cake has been a staple in Swedish households for generations, often enjoyed during fika: the cherished Swedish coffee break ritual. Its origins date back to the 19th century when sugar became more widely available in Sweden, making sweet baked goods accessible to more people.
Traditionally, sockerkaka is a light, airy sponge cake made with basic ingredients like sugar, eggs, flour, and butter. It’s known for its delicate crumb and subtle sweetness, making it a perfect everyday treat. The cake is usually baked in a round tin or loaf pan, often with minimal decoration, reflecting its role as a humble, comforting companion to coffee or tea rather than a show-stopping dessert.
Over time, many variations of sockerkaka have emerged, including flavored versions with lemon, vanilla, or spices. I made a wonderful cinnamon bun sockerkaka, in homage to my favourite sweet buns. Despite these variations, the essence of sockerkaka remains: a simple, moist cake that’s easy to make and delightful to eat.
My chocolate sockerkaka: A slight twist on tradition
While sockerkaka is usually a plain, subtly sweet cake, this chocolate version offers a delightful twist. One that’s somewhat unusual in Sweden. Swedes love a good old chocolate cake, such as kärleksmums (a chocolate tray bake topped with coffee icing and coconut).
Traditional sockerkaka rarely includes cocoa, so adding chocolate gives it a richer flavour and a more indulgent feel, perfect for special occasions (or a birthday celebration, of course), even though sockerkaka is often considered an everyday cake in many Swedish homes
The recipe starts with melting butter and combining it with milk and a touch of strong brewed coffee, which enhances the chocolate flavour without overpowering the cake. Eggs and sugar are whisked until fluffy, creating a light base before the dry ingredients, including spelt flour, cocoa, baking powder, and vanilla sugar, are gently folded in to preserve the cake’s tender crumb.
Baked in a small bundt pan, the cake takes around 30 to 35 minutes to become beautifully risen and just firm to the touch. After a brief rest in the pan, it’s cooled on a wire rack before the finishing touches are added.
The result is a sockerkaka that is not overly sweet but perfectly balanced, with a texture reminiscent of a pound cake yet lighter and softer. It’s a delicious variation that brings something new to a classic Swedish favourite.
The topping: sweet and crunchy
To finish off this chocolate sockerkaka, I like to drizzle melted white chocolate over the top. The white chocolate creates a beautiful contrast against the deep brown cake and adds a creamy sweetness that complements the cocoa perfectly.
For a bit of fun and texture, I sprinkle crushed Maltesers over the white chocolate. Maltesers are a popular British confection: light, airy malted milk centers coated in smooth milk chocolate. Their crispy crunch and malt flavour add a delightful dimension to the soft cake. If you’re in the US or elsewhere, you might find Whoppers, which are very similar and work just as well.
If you can’t find Maltesers or Whoppers, or want to try something different, there are plenty of great alternatives. Crushed nuts like toasted hazelnuts, almonds, or pecans add a lovely crunch and nutty flavour. For a fruitier touch, try sprinkling dried cranberries, cherries, or freeze-dried raspberries. If you prefer to keep it simple but delicious, chocolate chips or shavings are excellent options.
Even a light sprinkling of icing sugar works just as well, adding a delicate sweetness and a pretty finish.
Would all-purpose flour work in place of spelt flour?
Yes, you can usually swap all-purpose (plain) flour directly for spelt flour in this sockerkaka recipe without any major adjustments. Spelt flour has a slightly different protein structure and absorbs liquids differently, but for a cake like sockerkaka, the substitution is straightforward.
Using all-purpose flour will result in a slightly different texture, typically a bit denser, since spelt can give a lighter crumb. You might notice the batter feels a bit different depending on the flour you use: sometimes thicker, sometimes thinner. If it seems too thick, add a small splash of milk; if it’s too runny, add a little more flour. Just aim for a smooth, easily spreadable batter.
If you prefer a cake with a more traditional, familiar wheat flavour and texture, all-purpose flour is a great alternative. It’s widely available and often the easiest choice if you don’t have spelt on hand.
Can you freeze spelt cakes?
Yes you can, toppings and all. Spelt cakes dry out faster than cakes made with regular wheat flour, so it’s best to enjoy them fresh for the best texture and flavour. Luckily, spelt bakes freeze amazingly well, even with toppings and frostings.
I usually wait until the cake has fully cooled and been decorated, and after a couple of slices have been snaffled, before freezing any leftovers. Of course, this chocolate sockerkaka is a perfect celebration cake for a gathering, so there might not be any leftovers to freeze!
Dense 7-inch chocolate cake (one layer)
How to make a classic kladdkaka
Spelt chocolate fudge cake (two layers)
Chocolate fudge cake (one layer)
Brownie and chocolate mousse cake
Chocolate Sockerkaka
Ingredients
Cake:
- 100g (¼ cup + 3 tbsp) butter (melted)
- 60ml (¼ cup) milk
- 50ml (3 tbsp) strong brewed coffee (cold)
- 2 eggs (small)
- 150g (¾ cup) sugar
- 135g (1 cup + 1 tbsp) spelt flour (see note 2)
- 30g (¼ cup) cocoa
- 1 tsp baking powder
- 1 tsp vanilla sugar (see note 1)
Decoration:
- 50g (1¾ oz) white chocolate (melted)
- Maltesers, nuts or anything else you want to sprinkle over (optional)
Instructions
- Pre-heat the oven to 175°C (350°F).
- Melt the butter, then brush some over a small bundt pan (mine was 1 litre / 4¼ cups) with about 5g (1 teaspoon).
- Add the remaining butter to a bowl, and stir in the milk and coffee.
- In a separate bowl, beat the eggs and sugar until fluffy.
- Add the butter mixture to the eggs and sugar, and whisk until well combined.
- In another bowl, combine the spelt flour, cocoa powder, baking powder, and vanilla sugar. (see note 1).
- Sift this dry mixture into the wet ingredients and gently fold until just combined—avoid over-mixing.
- Pour the batter into the prepared bundt pan.
- Bake in the lower part of the oven for 30–35 minutes, or until a skewer inserted comes out just about clean.
- Let the cake rest in the pan for about 20 minutes before carefully removing it and transferring to a wire rack to cool completely.
- Melt the white chocolate and drizzle it over the cooled cake. I like to let it run down the grooves of the bundt design.
- Sprinkle with Maltesers, nuts, or any other toppings you prefer. Enjoy!
Notes
- If you don't have access to vanilla sugar, just substitute with vanilla essence or extract. Add it at the same time as you beat together the eggs and sugar.
- You can use spelt or regular flour for this recipe (just use the same amount).
