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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
Cook Time: 1 hour
Total Time: 1 hour 15 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!