Swedish Marble Cake

This Swedish marble cake, called Tigerkaka in Sweden, is so fluffy and moist, you will be amazed! And it is easy to make too!

Marble cake is traditionally called Tigerkaka in Sweden. Tiger means “tiger” and kaka is the Swedish word for “cake”. The name comes from the pattern created by pulling a fork through the two different batters, a vanilla and a chocolate batter. Actually, you don’t need to make two completely different batters. The chocolate batter is made by taking a third of the vanilla batter and mixing it with cocoa powder and salt.

This Swedish marble cake is so unbelievably delicious. You can be sure that it will always succeed and turn out perfect every single time! I promise you will end up eating more than one piece, that is what always happens to me! You just can not eat only one piece!

Guests of all ages love this cake. It’s perfect for any occasion, like for breakfast, for coffee, as a birthday cake, for a bake sale, to bring to a party, or any day you’re craving cake. I bake this cake over and over!

Tips for Making Swedish Marble Cake

• Weigh your large mixing bowl before you start to later determine the weight of the batter to be divided. Weighing the bowl in advance will allow you to later weigh the batter in the bowl in order to divide it more easily and accurately in case you are struggling to eyeball it.
• This cake can be baked at least one day ahead. Swedish marble cake tastes amazing the day it is made, but even better the first and second day after, because by then it will have fully developed its flavor! This is a huge advantage when you need a cake for the next day, which should taste like freshly baked!

Note on Ingredient Amounts and Oven Temperature Specifications Given in the Recipe

The original version of this recipe uses metric measurements. For this recipe, I have converted the metric measurements to U.S. measurements. Since metric measurements do not always fit exactly into U.S. measurements, there may be minimal deviations in some cases, which will not affect the results. The metric amounts in the parentheses are the original amounts, which are accurate to the gram. To get most accurate results, I always recommend using a scale anyway, even though I find measuring cups and spoons very useful in some cases. In the original version of this recipe the oven temperature is given in degrees Celsius. For this recipe, I have converted the oven temperature in degrees Celsius to the exact value in degrees Fahrenheit, but feel free to use the closest common oven temperature in degrees Fahrenheit and adjust the baking time accordingly. You can find more information about unit conversions here.

If you make this recipe, I’d love to know how it turned out! Please let me know by giving it a star rating and leaving a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it! I’d love to see your Swedish Marble Cake!

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5 from 1 vote

Swedish Marble Cake

By Christina

Yields: 1 9-in (approx. Ø 22 cm) bundt cake, about 16 pieces

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

This Swedish marble cake, called Tigerkaka in Sweden, is so fluffy and moist, you will be amazed! And it is easy to make too!

Ingredients

For the Bundt Pan

• Butter
• Breadcrumbs or flour

For the Batter

• 14 tablespoons (200 g) unsalted butter, softened
• 1 cup + 2 tablespoons (225 g) granulated sugar (see notes below!)
• 2 teaspoons (8 g) vanilla sugar, store-bought or homemade
• 3 large eggs, at room temperature
• 1 3/4 cups + 3 tablespoons (240 g) all-purpose flour
• 2 teaspoons (9 g) baking powder
• 1/2 cup + 2 tablespoons (150 ml) whole milk, at room temperature
• 2 1/2 tablespoons (12 g) unsweetened cocoa powder
• Scant 1/4 teaspoon (1 g) salt

Instructions

• Set an oven rack in the lowest position and preheat the oven to 347°F (175°C).
• Grease a 9-in (approx. 22 cm in diameter) bundt pan with butter and sprinkle with breadcrumbs (or flour).
• In a large mixing bowl, using a hand mixer fitted with beaters, beat the butter, sugar, and vanilla sugar together, starting on low speed and increasing to medium-high speed, until smooth and creamy, about 2 minutes.
• Beat in the eggs, one at a time, starting on low speed and increasing to high speed. (The mixture may look curdled – that's okay.)
• Add the flour, baking powder, and milk and mix on low speed just until combined.
• Transfer one third of the batter to a medium mixing bowl. Add the cocoa powder and salt and mix on low to medium speed until combined.
• Spoon half of the vanilla batter into the prepared bundt pan. Spread the chocolate batter over top. Finish by spreading the other half of the vanilla batter over the chcocolate batter.
• Using a fork, pull through the batter in a spiral, going once all the way around.
• Bake for about 60 minutes, or until a cake tester inserted comes out clean.
• Cool in the pan on a wire rack for 15 minutes, then invert the cake onto the wire rack to cool completely (about 2 hours). You can also slice the cake after just 1 hour and serve while still slightly warm.

Notes

Storage & Freezing Instructions: This cake keeps for several days at room temperature. Wrapped in aluminum foil or plastic wrap, or stored in an airtight container or freezer bag, it will stay nice and moist. The cake can also be frozen and will keep for at least 3 months. Store or freeze only once completely cooled.

Make-Ahead Instructions: This cake can be baked at least one day ahead, as it gains flavor from the first day after baking.

Sugar: You may also use raw cane sugar.

It may be helpful to weigh the large mixing bowl before you start to later be able to determine the weight of the batter to be divided in order to divide it more easily and accurately.

To make this recipe you can also use a stand mixer fitted with a paddle attachment. Remember to scrape down the sides of the bowl with a silicone spatula between steps as needed. A whisk will also work to mix in the cocoa powder and salt in step 7.

Adapted from recepten.se.

Did You Make This Recipe?

I’d love to know how it turned out! Please leave a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it!