A Very Yummy Swedish Love Cake!

A very easy and delicious Swedish Love cake or Kärleksmums as it is called in Sweden.

In the 70’s I got a recipe for this beautiful yummy love cake from my husband’s godmother Eva, these were baked diligently at home for a while. Put the description away when not in use, and forgot all about it.  I looked for it recently, and I couldn’t find it. I started to clear and clean all my recipes, it took a while, but Eva’s recipe was just gone! In the end, I found it in a safe place 😊. The basic recipe is for an oven plate that is 30 x 40 cm – we bake it in smaller molds and reduce the ingredients accordingly. In the end, I indicate half and 1/3 of the batter, and in what oven form it is suitable. The best height for this cake is 2 inches or 2.5 cm.

By far, the tastiest cake! Heavenly!

Cake Glaze
2 Egg 200 gram Icing sugar
312 gram Sugar 4 Tbsp Melted butter
150 gram Milk 5 Tbsp Coffee
288 gram Flour 1 Tbsp Cocoa
2 tsp Baking powder 2 tsp Vanilla sugar
2 tsp Vanilla sugar
1 Tbsp Cocoa
130 gram Butter


  1. Sift flour, baking powder, cocoa, and vanilla sugar, set aside.
  2. Combine egg and sugar and mix until the mixture is pale and creamy.
  3. Now you can add the milk and the flour, cocoa, baking powder, and vanilla sugar mixture.
  4. Mix for a minute or two.
  5. Add the melted butter, and continue mixing for another minute.
  6. Line an 8 x 12 (20×30 cm) inches mold with parchment paper.
  7. Pour in the cake mixture and even it out.
  8. Bake the cake for 20 minutes.
  9. Take out the cake. Use a tray with parchment paper and turn the cake.
  10. Now – carefully remove the parchment paper that lined the mold.
  11. Line another tray or grid with parchment paper and turn the cake one more time.
  12. Make small holes in the cake with a stick.
  13. Combine coffee and butter in a saucepan, melt the butter on medium-low heat.
  14. Add icing sugar, cocoa, and vanilla sugar. Mix until everything is incorporated.
  15. Pour the glaze over the hot cake and even it out.
  16. Pour generously with grated coconut over the cake.
  17. Cut the cake in the shape or form of your choice.

Put the cookies in a suitable container; keep it in the fridge or a cool place.


Mold/inches 12×16 10×12 8×8
Gives 30 24 16
Butter 130 g 65 g 50 g
Milk 150 g 75 g 50 g
Egg 90 g 45 g 110 g
Sugar 312 g 156 g 110 g
Vanilla sugar 2 tsp 2 tsp 2 tsp
Cocoa 1 Tbsp 1 Tbsp 20 g
Baking powder 2 tsp 2 tsp 2 tsp
Flour 288 g 145 g 100
Butter 4 Tbsp 40 g 40 g
Coffee 5 Tbsp 41 g 41 g
Cocoa 1 Tbsp 1 Tbsp 1 Tbsp
Vanilla sugar 2 tsp 0,75 Tbsp 0,75 Tbsp
Icing sugar 200 g 150 g 151 g

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