Spelt Chocolate Sockerkaka (with a white chocolate drizzle)











This spelt chocolate Sockerkaka was first published on my former blog, The Culinary Jumble. The images have been updated and the recipe slightly tweaked. 

Sockerkaka is one of Sweden’s favourite cakes and this chocolate sockerkaka (sugar cake) is a wonderful example.

It’s my birthday today! And what better way to celebrate than making a chocolate cake (or if chocolate isn’t your thing, what about a coffee and walnut cake?). Of course I make my own cake around these parts, but I just love any excuse to get baking!



Sockerkaka is a popular cake in Sweden – translated it simply means “sugar cake”. So, no prizes in guessing then what the main ingredient is? This spelt chocolate Sockerkaka is not overly sweet, though. It’s just right. The texture is somewhat like pound cake, but not quite.

Traditionally it is a plain cake with little decoration and usually without cocoa. However, I like to mix things up a little and it’s my birthday, after all, eh?

This spelt chocolate sockerkaka was made with cocoa and then topped with a drizzling of white chocolate and a sprinkling of crushed Maltesers, (or Whoppers, if you are across the pond). I used a small bundt tin but you could use any average-sized cake tin. Check out my video below to see how I make it!






  • 100g (¼ cup + 3 tbsp) butter (melted)
  • 60ml (¼ cup) milk
  • 50ml (3 tbs) strong brewed coffee (cold)
  • 2 eggs (small)
  • 150g (¾ cup) sugar
  • 135g spelt flour (see note 2)
  • 30g cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla sugar (see note 1)


  • 50g (1¾ oz) white chocolate (melted)
  • Maltesers, nuts or anything else you want to sprinkle over (optional)


  • Pre-heat the oven to 175°C (350°F).
  • Using approximately 5g (1 teaspoon) of the butter, grease a small bundt pan (mine was 1 liter / 4¼ cups), and then "flour" with cocoa.
  • Melt butter and stir in the milk and coffee.
  • In a separate bowl, beat the eggs and sugar until fluffy.
  • Add the butter mixture and continue to whisk until well combined.
  • Combine the flour, cocoa, baking powder and vanilla sugar (see note 1) and then sift into the wet ingredients, mixing until just combined (being careful not to over mix).
  • Bake for around 30-35 minutes in the lower part of the oven. The cake is ready when an inserted skewer comes out just about clean.
  • Let the cake sit in the tin for around 20 minutes and then remove it and allow it to cool completely on a wire rack.
  • Melt the chocolate and drizzle over the cake (I let mine run down the tracks created by the bundt tin).
  • Sprinkle with Maltesers, nuts or whatever else you fancy. Enjoy!


  1. 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.
  2. You can use spelt or regular flour for this recipe (just use the same amount).
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments. 




Spelt Chocolate Sockerkaka (with a white chocolate drizzle)Spelt Chocolate Sockerkaka (with a white chocolate drizzle)

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