This Swedish spice cake is pure coziness in dessert form: a moist, tender cake scented with classic gingerbread spices—cinnamon, ginger and cloves—and finished with an easy three‑ingredient powdered sugar glaze.
Bake this cheerful cake on chilly days to enjoy with coffee or hot chocolate. It’s a straightforward, comforting treat that brightens gray winter afternoons.
Why This Recipe Works
- Buttermilk keeps the crumb tender and moist while the butter adds richness.
- A balanced blend of cinnamon, ginger and cloves plus a touch of molasses creates that gentle gingerbread character without being overpowering.
- The simple powdered sugar icing adds a sweet finishing touch and a pretty drizzle with minimal effort.
What Makes This Recipe Nordic/Scandinavian?
Called Mjuk Pepparkaka in Swedish, this soft spice cake is a fika favorite across Sweden, especially during the cooler months. The warm spices used here are staples in Scandinavian baking and evoke classic holiday and fika flavors.
Ingredients
For the Cake:
- All-purpose flour for structure; sweetness comes from granulated sugar, light brown sugar and a bit of molasses.
- Butter and buttermilk create a rich, tender texture; one large egg binds the batter.
- Cinnamon, ground ginger and ground cloves provide the warm spice profile.
- Generous coating with baking spray prevents sticking, especially in fluted or specialty pans.
For the Icing:
- Just three ingredients: powdered sugar, a few drops of vanilla and a little water to thin to a drizzling consistency.
Special Equipment Needed
- A Scandinavian almond cake pan (fluted tube pan) gives a classic presentation, but a 9×5-inch loaf pan works well too. Whatever pan you use, coat it liberally with baking spray to avoid sticking.
How to Make This Recipe
- Preheat the oven to 350°F (175°C). Generously spray the prepared pan and place it on a rimmed baking sheet.
- Whisk together the flour, baking soda, cinnamon, ginger, cloves and salt in a medium bowl; set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar and molasses on medium until light and fluffy, about 3 minutes. Add the egg and mix until incorporated.
- Reduce mixer speed to low. Add one-third of the dry mix, then half the buttermilk. Add the next third of the dry mix followed by the remaining buttermilk, then finish with the last third of dry ingredients. Mix only until just combined—do not overmix.
- Scrape the batter into the prepared pan and smooth the top. Bake until the cake is golden and a tester inserted into the center comes out clean, about 35–45 minutes depending on pan shape.
- Allow the cake to rest in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- While the cake cools, whisk the powdered sugar with a few drops of vanilla and 1 tablespoon of water; add more water a little at a time until the icing reaches a pourable consistency. Once the cake is fully cool, drizzle the glaze over the top, slice and serve.
Expert Tips
- For best results, use baking spray instead of the traditional grease-and-flour method—this reliably prevents sticking in fluted pans.
- Avoid overmixing after adding the dry ingredients. Mix gently just until the batter comes together to keep the cake tender.
FAQs
A 9×5-inch loaf pan works well. Use baking spray and expect a slightly longer bake time because the cake will be thicker.
Once the icing is set, wrap the cake in plastic wrap. It keeps at room temperature for a couple of days.
Yes. Freeze the fully cooled, uniced cake wrapped tightly in plastic and foil for up to a couple of months. Thaw to room temperature, then make and add the glaze before serving.
Absolutely. A light dusting of powdered sugar is a simple alternative.
Related Recipes
If you enjoy this cake, try other classic Swedish bakes like apple cake, Tosca cake, sticky chocolate cake (kladdkaka) or a simple almond cake.
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Cozy Swedish Apple Cake (Äppelkaka)
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Swedish Tosca Cake (Toscakaka)
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Authentic Swedish Sticky Chocolate Cake (Kladdkaka)
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Simple Swedish Almond Cake (Mandelkaka)
Recipe
Swedish Spice Cake (Mjuk Pepparkaka)
Equipment
- Scandinavian almond cake pan or 9×5-inch loaf pan
Ingredients
- For the Cake:
- Baking spray
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons molasses
- 1 large egg
- 1/2 cup buttermilk
- For the Icing:
- 1 cup powdered sugar
- A few drops vanilla extract
- 1–2 tablespoons water, as needed
Instructions
- Preheat oven to 350°F. Generously spray your pan and set it on a rimmed baking sheet.
- Whisk flour, baking soda, cinnamon, ginger, cloves and salt in a medium bowl; set aside.
- Beat butter, granulated sugar, brown sugar and molasses in a mixer until light and fluffy, about 3 minutes. Add the egg and mix until combined.
- Reduce speed to low. Add one-third of the dry mixture, then half the buttermilk. Repeat with the next third of dry mix and the remaining buttermilk, then finish with the last third of dry mix. Stir just until combined.
- Scrape batter into the prepared pan and smooth the top. Bake 35–45 minutes or until a tester comes out clean. Cool in the pan 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk powdered sugar with vanilla and 1 tablespoon water; add more water as needed for a pourable consistency. When the cake is fully cool, drizzle the glaze over the top, slice and serve.
Nutrition
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