Recipe: Swedish love cake, or Kärleksmums

A little over a year ago I started learning Norwegian, so I’ve taken an interest in all things Scandinavian ever since. With Valentine’s Day approaching, and my friends at work in need of a little cheer up, I decided to make a Kärleksmums cake, also known as a Swedish love cake. It’s a surprisingly easy bake, but a delicious and incredibly light one to share with your one true love, or just your friends in the office.

Essentially, it’s a light chocolate sponge traybake, topped with a lovely fudgy chocolate, coffee and coconut sauce. It feels indulgent, but that’s only because it is. But, importantly for busy people, or people less confident in their ability to decorate a pretty cake, it’s just a slap it on and go kind of decoration, which I think we can all get on board with.

Recipe: Swedish love cake, or Kärleksmums

It’s not designed to win any beauty contests, but for a mid-morning pick me up, or a simple expression of love, it’s a winner!

I tend to bake my traybakes in a small roasting tin lined with baking parchment. My bakes in this tin are great for cutting into 15 pretty decent cake portions, so it’s good for feeding a crowd. Kärleksmums also freezes incredibly well. I know there are people who I won’t see for a while who also deserve a piece of cake, so I just wrap up a slice, pop it in a suitably sized plastic container and into the freezer it goes.

I’ve made chocolate cake traybakes before, but the coffee and coconut topping really elevates it from nice cake, to very, very nice cake.

Swedish love cake, or Kärleksmums

50g cocoa powder
100ml recently boiled water
100ml milk
200g butter or margarine, such as Stork
225g golden caster sugar
3 medium eggs
225g self raising flour
1 teaspoon vanilla essence
1 teaspoon of baking powder
A good pinch of salt

Recipe: Swedish love cake, or Kärleksmums

For the topping:
150g icing sugar
50g butter
1 large tablespoons of cocoa powder
½ teaspoon of vanilla essence
2 tablespoons of coffee granules
3 tablespoons of hot water
50g desiccated coconut, plus extra to sprinkle on top

How to make a Swedish love cake, or Kärleksmums:

Pre-heat your oven to 180°c and line your cake tin, or small roasting tin if you’re me.

Mix together the cocoa powder and hot water and leave to cool a little. Once it is cooler, add the milk to the cocoa mixture.

Using a hand mixer, cream the butter and sugar until pale and fluffy. Add the eggs one by one, taking care they are completely incorporated into the batter.

Sift the dry ingredients into a separate bowl – that’s the flour, a pinch of salt and the baking powder.

Add the flour and the milky cocoa mixture to the butter and sugar mixture, whilst beating the batter, taking care to ensure everything is well incorporated. As with all cakes, take care to make sure it’s all incorporated, but don’t over beat it.

Pour the batter into your lined tin and bake in the middle of the oven for approx. 20-25 minutes or until a skewer comes out clean. My over is a little on the slow side, so mine took 25 minutes.

Once baked, remove your Kärleksmums cake from the oven and leave to cool on a cake rack. While it is cooling, you can make your simple topping. The topping is ridiculously easy, you just put all the ingredients into a saucepan and warm gently, stirring regularly until it’s all combined and a lovely glossy sauce. Pour the topping over the cooled cake and sprinkle with a bit more desiccated coconut, or some other sprinkles if you like. It’s your cake, your rules!

Recipe: Swedish love cake, or Kärleksmums

Leave the topping to set in before serving. You can speed this up by popping it in the fridge if you’d like. Serve with a lovely pot of coffee. It doesn’t need anything else, but it would also be good with a scoop of vanilla ice cream!

If you enjoyed this, you might like to try;

Recipe: Swedish love cake, or Kärleksmums

Recipe: Really Simple Mocha Cake

When all the coffee shops are shut and you’re missing your favourite mocha, what’s a girl to do but bake a mocha cake? This week there were two birthdays in our family; for the first, I produced a rocky road and for the second I whipped up this delicious mocha cake.

I looked all over the Internet for a mocha cake recipe I liked, but I couldn’t find one. The ones I’d looked at seemed a bit faffy for what is essentially a coffee and chocolate sponge cake. I do make good sponge cake, so I made up my own mocha cake recipe and thankfully it turned out well, much to the delight of my family.

Recipe: Really Simple Mocha Cake

Simple Mocha Cake


225g soft butter or baking margarine like Stork
225g caster sugar
200g self-raising flour
25g cocoa powder
1 tsp baking powder
1 tsp vanilla essence
4 large eggs
4 level tsp instant coffee, dissolved in 1 tbsp boiling water

For the coffee icing
150g soft butter
300g icing sugar
1 tsp vanilla essence
20g cocoa powder
4 level tsp instant coffee, dissolved in 1 tbsp boiling water


Preheat the oven to 180C. Butter and line the base of two deep 20cm sandwich cake tins.

Beat the butter (or margarine) and sugar together until pale and fluffy. I used an electric hand whisk, but you can use a wooden spoon if you prefer. Add the eggs, cocoa powder, vanilla and coffee mixture and mix together. Gently tip in the flour and baking powder and combine until it’s all smooth.

Divide the mixture evenly between the two greased and lined baking tins.

Bake in the preheated oven for about 30 minutes until cooked through. I tend to open the oven door and leave my cakes in for five minutes so the shock of coming out of the oven is less. Maybe I just bake sensitive cakes.

Turn your cakes out onto a wire rack and leave to cool fully. If you’re in a rush, you can pop them in the fridge for half an hour or so.

Recipe: Really Simple Mocha Cake

To make the buttercream icing, sift the icing sugar and mix with your softened butter in a mixing bowl until smooth. Beat in the dissolved coffee and cocoa powder with the vanilla essence.

When they are cool, put a blob of the buttercream icing on your cake plate or stand; place the first layer of your sponge cake on top. The blob of buttercream will anchor the cake in place and stop it from sliding about. Smother the top of your first layer with about half of the buttercream, then sandwich the second layer on top of that. Swirl the rest of the buttercream on the top layer. I topped that with some grated chocolate, but you can leave it plain if you prefer.

I was very generous with the buttercream. If you think it’s far too much, then use what you want and put the rest in the fridge for topping cupcakes or whatever at a later date.

This mocha cake is really light, but rich. Full of lovely coffee chocolate flavour and a great family bake. To make mine even more family friendly, I made mine with decaf instant coffee, so there should be no sleepless nights in my house!

Recipe: Really Simple Mocha Cake

Easy Recipe: Quick Coffee Cupcakes

There’s nothing quite as good as a cup of coffee in the garden with a little sweet treat to go with it. This week I knocked up a batch of my quick coffee cupcakes and sat in the garden in the last of the sunshine before Storm Hector swept in and spoiled all our summer fun.

Cupcakes are something I make quite a lot of at home. They’re so quick and easy to do and I often have a fresh batch of buttercream in the fridge for emergencies. I know this is potentially an unpopular opinion, but cupcakes are just buns with fancy icing. If you can master a basic swirl people think you’ve got mad baking skills. I’m not going to win any prizes for my decorating, but I can do some basic piping, enough to turn a humble bun into a cupcake. If I can do it, you can too!

Easy Recipe: Quick Coffee Cupcakes

These quick coffee cupcakes are great to make in a hurry. I piped plain vanilla buttercream on these, but if you’re baking for a real coffee fan, then you can easily make coffee buttercream. You can ramp the coffee flavours up further by adding a Roasted Coffee Cacao Truffle from Beech’s Fine Chocolates to the top, this turns a simple cupcake into a lovely grown up after dinner treat!

Win a selection of Beech's Fine Chocolates Gourmet Packs

Quick Coffee Cupcakes

150g butter or margarine
150g caster sugar
3 eggs (large)
150g self raising flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1 heaped teaspoon of instant coffee dissolved in 1/2 tablespoon of milk

For the buttercream:
250g icing sugar
250g butter (softened)
1/2 teaspoon vanilla extract
Beech’s Fine Chocolates Roasted Coffee Cacao Truffles

Pre-heat your oven to 180° and put paper cases in a bun or a muffin tray.

Cream your butter and sugar in a large mixing bowl. Add the rest of the ingredients and using a hand mixer combine until the batter is smooth and airy.

Dollop a large dessert spoon of the cake batter in each case and bake in the oven for 20 minutes. Once cooked remove from the oven and leave cool on a rack.

While your cupcakes are cooling, sift your icing sugar and beat together with the softened butter. Add your vanilla extract and beat it in thoroughly.

Once your cupcakes are cool, put your vanilla buttercream in a piping bag with a star piping nozzle – I use a Wilton 2D nozzle. I did a standard buttercream swirl, if you’re not sure how to do it, watch this short video.

I then decorated the buttercream swirl with a Roasted Coffee Cacao Truffle from Beech’s Fine Chocolates. Serve with a cup of very good coffee.

If you wanted to up the coffee content of your coffee cupcake, you could add some coffee to your vanilla buttercream. Dissolve some coffee in a splash of milk and beat it through thoroughly.

Easy Recipe: Quick Coffee Cupcakes

If you enjoyed this recipe, you might also like these popcorn cupcakestangy marmalade cupcakes or romantic rose cupcakes.

Easy Recipe: Quick Coffee Cupcakes