Kärleksmums (Swedish chocolate-coffee cake)
Kärleksmums is a classic Swedish chocolate cake with a soft, moist sponge and rich cocoa flavour. Popular at fika and often served with coffee or tea, it is topped with a glossy chocolate-coffee glaze and finished with shredded coconut. The result is a sweet, balanced cake that many people love.
Why You Will Love This Swedish Chocolate Cake
You will love Kärleksmums because it is simple to make and very satisfying. The recipe uses basic pantry ingredients like flour, sugar, eggs, cocoa powder, and butter. The cake comes together quickly in one bowl for the batter and a simple saucepan for the glaze. You do not need advanced baking skills to succeed.
The texture stays soft and moist for days. The coffee in the glaze enhances the chocolate flavour without making the cake taste like coffee. The coconut adds a slight chew and extra sweetness. This makes every bite rich but not heavy.
Perfect for Fika and Everyday Moments
Swedish people enjoy Kärleksmums during fika. Fika is a coffee break with something sweet to eat. This cake fits perfectly into that tradition. You can serve it at family gatherings, birthdays, or casual weekends at home.
It also works well for potlucks and parties because it is easy to slice and share. The squares hold their shape, and the glaze sets nicely on top. You can prepare it ahead of time, which makes it convenient for busy days.
Prep Time and Baking Overview
You can prepare Kärleksmums in about 15–20 minutes. The baking time is usually 20–25 minutes, depending on your oven. After baking, you should let the cake cool completely before adding the glaze.
Once cooled, you poke small holes in the cake. This step helps the glaze soak into the sponge and makes the cake extra moist. Then you pour the warm chocolate-coffee glaze over the top and spread it evenly. Finish by sprinkling shredded coconut before the glaze sets. The cake tastes even better after resting for a few hours or overnight.
Tips for Best Results
Use room temperature ingredients for a smoother batter. Do not overmix the batter, or the cake can become dense. Always let the cake cool fully before adding the glaze. This keeps the topping smooth and glossy.
You can also adjust the sweetness by slightly increasing or reducing sugar. For a stronger flavour, use espresso or strongly brewed coffee in the glaze. If you only have instant coffee, dissolve it in hot water before adding it.
If you have a square springform pan, use it for this recipe. It makes it much easier to pour in the glaze, let it set, and then remove the cake cleanly for serving. If you do not have a springform pan, you can still use a regular baking dish. In that case, you may need to transfer the cake onto a serving plate before pouring the glaze over it.
Try Kärleksmums and Explore More Fika Recipes
Kärleksmums is an easy way to bring Swedish baking into your kitchen. It delivers rich chocolate flavour with minimal effort. It is perfect for both beginners and experienced bakers.
Try this recipe today and enjoy a true Swedish fika experience at home. If you love this cake, explore other fika recipes. Each one brings a taste of Sweden to your table and pairs perfectly with coffee.
Kärleksmums (Swedish chocolate-coffee cake)
Ingredients
Cake Ingredients:
- 2 large room temperature eggs
- 1 cup (200g) granulated sugar, see notes
- 1 tsp vanilla extract
- ¾ cup (175ml) milk
- ¾ cup (170g) unsalted butter, melted and slightly cooled
- 1 ½ cups (180g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- 2 tsp baking powder
- A pinch of salt
Chocolate-Coffee Glaze:
- ¼ cup (60g) unsalted butter
- 2 tbsp strong brewed coffee or espresso, see notes
- 1 tbsp unsweetened cocoa powder
- 180-200 g powdered sugar adjust to your preference
- ½ tsp vanilla extract
Topping:
- ½ cup (40g) shredded coconut (unsweetened or sweetened)
Instructions
- Preheat the oven to 180°C.
- Grease and line a 23 x 23 cm (9 x 9 inch) baking dish with parchment paper.
- Note: For best results, use a square springform pan if you have one. It makes it much easier to pour in the glaze, let it set, and then remove the cake cleanly for serving. The removable sides help you keep the glaze neat and intact.
- If you do not have a springform pan, you can still use a regular baking dish. In that case, you will need to transfer the cake onto a serving plate before pouring the glaze over it. This helps you glaze and serve the cake more easily without making a mess.
- Melt the butter in a small saucepan or microwave-safe bowl.¾ cup (170g) unsalted butter, melted and slightly cooled
- Stir in the milk and set aside to cool slightly while you prepare the remaining ingredients.¾ cup (175ml) milk
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.1 ½ cups (180g) all-purpose flour, ¼ cup (25g) unsweetened cocoa powder, 2 tsp baking powder, A pinch of salt
Make the cake batter
- In a large bowl, whisk together the eggs and granulated sugar until light and slightly fluffy.2 large room temperature eggs, 1 cup (200g) granulated sugar, see notes
- Stir in the vanilla extract.1 tsp vanilla extract
- Sift the dry ingredients together. Add them to the egg mixture in two additions, alternating with the butter-milk mixture. Gently fold after each addition until just combined and the batter is smooth. Do not overmix.
Bake
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 20–25 minutes, or until a toothpick inserted in the centre comes out clean.
- Let the cake cool completely in the pan before glazing.
Prepare the chocolate-coffee glaze
- In a small saucepan over low heat, melt the ¼ cup (60 g) butter.¼ cup (60g) unsalted butter
- Remove from the heat and stir in the strong brewed coffee, cocoa powder, and vanilla extract until smooth.2 tbsp strong brewed coffee, 1 tbsp unsweetened cocoa powder, ½ tsp vanilla extract
- Gradually whisk in the powdered sugar until the glaze is glossy and spreadable. If it is too thick, add a teaspoon of coffee; if too thin, add a little more powdered sugar.180-200 g powdered sugar
Glaze and decorate
- Once the cake has cooled, use a skewer, fork, or toothpick to poke holes evenly across the surface of the cake. This allows some of the chocolate-coffee glaze to soak into the cake, making it extra moist and flavourful.
- Pour the chocolate-coffee glaze evenly over the cake, allowing it to seep into the holes. Spread gently with a spatula if needed.
- Immediately sprinkle the shredded coconut over the top before the glaze sets.½ cup (40g) shredded coconut (unsweetened or sweetened)
Serve
- Allow the glaze to set for 20–30 minutes.
- Cut into squares and serve with coffee or tea.
- You can store the cake in an airtight container at room temperature for 2–3 days or refrigerate it for up to a week.
Notes
Frequently Asked Questions
Kärleksmums is a traditional Swedish chocolate cake made with a soft cocoa sponge, topped with a rich chocolate-coffee glaze and shredded coconut.
The name roughly translates to “love treats,” referring to its sweet, indulgent flavour and popularity at fika (Swedish coffee breaks).
Yes. You can replace coffee with hot water or milk, but coffee enhances the chocolate flavour.
A 9 x 9-inch (23 x 23 cm) square pan works well for a thicker, moist cake.
Yes. Dissolve 2 tablespoons of instant coffee in 2 tablespoons of hot water as a substitute for brewed coffee or espresso.
Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Yes, it freezes well. Wrap individual pieces tightly and freeze for up to 2 months.
It tastes even better the next day as the flavours of chocolate and coffee deepen.
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