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Swedish sponge cake, a soft and fluffy cake (classic or vegan)

Sockerkaka, soft Swedish sponge cake (classic or vegan)

Baking

The Swedish sugar cake, a soft and fragrant cake flavored with vanilla or cardamom, baked for 35 minutes in the oven, with a vegan version without eggs.

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Recipe from ShineB, Grotte, Mr Shark and 2 other contributors, adapted by Recette de cuisine · · updated on

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The sockerkaka is the quintessential Swedish cake, simple and soft, flavored with vanilla or cardamom. Here is the classic butter version and a vegan version using flax seeds.

Ingredients and directions

  • Prep time20 min
  • Cook time35 min
  • Resting15 min
  • Total1 hr 10 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodfour
  • Estimated cost$3.00 $0.38 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

8 people

Classic version

  • $0.80
  • $0.12
  • $0.06
  • $0.46
  • $0.10
  • $0.09
  • $0.26

Vegan version

  • $0.23
  • $0.12
  • $0.06
  • $0.17
  • $0.18
  • $0.09
  • $0.26

Prices from US supermarkets for 9 of 14 ingredients; Belgian prices for the rest.

Directions

Classic version

  1. Preheat the oven to 175 °C, grease a baking dish, and sprinkle it with breadcrumbs.
  2. Melt the butter during the next step.
  3. Whisk the eggs and sugar together until the mixture is light and fluffy, preferably using an electric hand mixer. ≈ 4 min
  4. Sift the flour, yeast, and vanilla sugar (or cardamom) together. ≈ 2 min
  5. Pour the milk into the melted butter. ≈ 3 min
  6. Gently add the hot liquid to the egg mixture and mix gently. ≈ 4 min
  7. Pour: Pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour

Vegan version

  1. Whisk the flaxseed mixture (with the cream) and the sugar until the mixture is very frothy, preferably using a whisk. Sift in the flour, yeast, and vanilla sugar or cardamom, then gently pour in the melted margarine and milk (which can be warm). Mix gently to form a dough. Pour into a greased and floured pan, and bake for 35 minutes in a preheated oven at 175 °C. Once slightly cooled, remove the cake from the pan.

The bill

Sockerkaka, soft Swedish sponge cake (classic or vegan)

  • 2 eggs$0.80
  • 160 grams of sugar$0.12
  • 2 tablespoons of vanilla sugar or ground cardamom$0.06
  • 50 g of melted butter$0.46
  • 100 ml of milk$0.10
  • 2 teaspoons of baking powder$0.09
  • 165 g of wheat flour$0.26
  • 2 tablespoons of flaxseed decoction (plus 1 tablespoon of soy or oat cream)$0.23
  • 160 grams of sugar$0.12
  • 2 tablespoons of vanilla sugar or ground cardamom$0.06
  • 50 g of vegetable margarine, melted$0.17
  • 100 ml of oat milk or soy milk$0.18
  • 2 teaspoons of baking powder$0.09
  • 165 g of wheat flour$0.26

Total$3.00

that's $0.38 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 2 eggs
  • 160 grams of sugar
  • 2 tablespoons of vanilla sugar or ground cardamom
  • 50 g of melted butter
  • 100 ml of milk
  • 2 teaspoons of baking powder
  • 165 g of wheat flour
  • 2 tablespoons of flaxseed decoction (plus 1 tablespoon of soy or oat cream)
  • 160 grams of sugar
  • 2 tablespoons of vanilla sugar or ground cardamom
  • 50 g of vegetable margarine, melted
  • 100 ml of oat milk or soy milk
  • 2 teaspoons of baking powder
  • 165 g of wheat flour

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