Swedish Visiting Cake, or Kakor Choklad, is a delightful treat that embodies the warmth and coziness of a Swedish fika. This simple yet incredibly delicious chocolate cake is traditionally baked in a loaf pan and enjoyed with a cup of coffee or tea. Its moist, tender crumb and rich, chocolatey flavor make it an irresistible treat for any occasion.
Whether you’re looking for a new dessert recipe to impress your friends or simply craving a taste of Scandinavia, this easy-to-follow guide will help you bake a perfect Swedish Visiting Cake right in your own kitchen.
Ingredients You’ll Need
Before we dive into the baking process, let’s gather our ingredients. The beauty of this cake lies in its simplicity, requiring only a few pantry staples:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
Optional for Frosting:
- 4 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons milk
- Pinch of salt
Tools to Gather
- 9×5 inch loaf pan
- Parchment paper
- Mixing bowls (large and medium)
- Electric mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Toothpick or cake tester
- Wire rack
Baking the Perfect Swedish Visiting Cake: Step-by-Step Guide
1. Preparing the Batter
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Line the bottom and sides with parchment paper, leaving some overhang for easy removal later.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
2. Combining Dry and Wet Ingredients
- In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
3. Baking and Cooling
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
4. Frosting (Optional)
- While the cake cools, prepare the frosting. In a large bowl, beat the cream cheese and butter until smooth.
- Gradually add the powdered sugar, vanilla extract, milk, and salt, beating until light and fluffy.
- Once the cake is completely cool, frost the top and sides.
Tips and Tricks for a Scrumptious Cake
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can easily make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Testing for Doneness: To ensure your cake is perfectly baked, insert a toothpick into the center. If it comes out clean or with a few moist crumbs clinging to it, it’s done. If the toothpick comes out with wet batter, it needs a few more minutes in the oven.
- Storage: Swedish Visiting Cake can be stored at room temperature for up to 3 days in an airtight container. It can also be frozen for up to 2 months.
FAQs about Swedish Visiting Cake
Q: Can I use melted butter instead of softened butter?
A: Using melted butter can result in a denser cake. It’s best to stick with softened butter for the ideal texture.
Q: What can I substitute for all-purpose flour?
A: While all-purpose flour works best, you can try using a gluten-free 1:1 baking flour blend for a gluten-free version.
Q: Can I make cupcakes instead of a loaf cake?
A: Absolutely! This recipe can easily be adapted for cupcakes. Reduce the baking time to 18-20 minutes, or until a toothpick inserted into the center comes out clean.
