Line your baking tray with parchment paper, folding it neatly so you can lift the cake out easily later. Pour in the batter and bake in a preheated oven for about 25 minutes.
Kärleksmums
Swedish Chocolate Cake Recipe
Kärleksmums - literally 'love yums' - are fluffy chocolate cakes with a mocha glaze and a hint of coconut 🍫 ☕️ 🥥. They're absolutely BEST when shared...
Baking Kärleksmums is pure Swedish nostalgia 🇸🇪 ❤️ - they bring back memories of joyful birthday parties and that cosy feeling of simply being together. These sweet, chocolatey little squares don’t really need an excuse, just a few good people to enjoy them with...
PUBLISHED: 26 May '25
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Baking Kärleksmums is pure Swedish nostalgia 🇸🇪 ❤️ - they bring back memories of joyful birthday parties and that cosy feeling of simply being together. These sweet, chocolatey little squares don’t really need an excuse, just a few good people to enjoy them with...
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Why We Love It!
- Chocolate, coffee, coconut = perfect combo: That soft cocoa cake with a smooth mocha glaze and a hint of coconut is rich, tasty, and comforting - without feeling too heavy.
- Easy: They're super easy as they are baked in one big tray and sliced into neat little squares!
- Easy-to-find ingredients: Made with ingredients you’ll find at the little shop around the corner...
- Perfect to Make Ahead: Kärleksmums taste just as good the next day - which makes them ideal for fika, parties or whenever you just want to be ready.
- They're vegatarian!
What are Kärleksmums?
Kärleksmums are an absolute Swedish classic! It all started in the ’50s – the time Sweden’s rationing was over and coffee – and with it cocoa and sugar, the mocha glaze essentials – were easy to get again. Desiccated coconut became the chic ‘snow’ atop every bake and cheap electric ovens spread big tray-bakes to every household.
The name Kärleksmums translates charmingly to ‘love yums’ – from the Swedish words kärlek (love) and mums (a yummy treat). It’s a playful, affectionate name that perfectly captures the cozy, feel-good nature of this beloved cake.
Kärleksmums are soft, fluffy chocolate sponge squares, topped with a rich cocoa-mocha glaze and a generous sprinkle of coconut shreds. Traditionally, they’re baked in large trays, glazed, and then cut into generous portions. They’re a staple at fika (Sweden’s beloved coffee break), school events, family gatherings or anywhere a crowd needs cake, really.
We like to flip the tradition a little: we cut the cake first and glaze each piece individually, giving every square its own character – complete with luscious chocolate drips. We finish them with a shower of coconut flakes.
Right next to our Kärleksmums recipe, you’ll find the original classic.
Kärleksmums are baked with love – always meant to be shared, so pass them round the table!
Ingredients
Kärleksmums
left to right top to bottom – check our ‘Recipe’ card below for quantity info
FOR THE CAKE:
-
Butter: We go for real butter!
-
Vanilla Pod: Traditionally made with vanillin sugar – but vanilla pods bring a deeper, rounder flavor… and those tiny black seeds.
-
Eggs: Fresh eggs bring structure & fluff.
-
Full Milk: We’re not cutting corners – full-fat milk keeps the crumb moist and gives the batter a rich, round flavour.
-
Baking Powder: Light & airy cakes start with baking powder.
-
Seasalt: A tiny pinch makes all the difference; it sharpens flavors and balances the sweetness.
-
Flour: We use plain wheat flour – soft enough for sponge, sturdy enough to hold that glaze.
-
Cocoa: Deep and dark cocoa gives Kärleksmums their chocolate soul…
-
Sugar: Sugar helps the sponge rise, gives the crust a hint of caramel, and balances out the bitter cocoa.
left to right top to bottom – check our ‘Recipe’ card below for quantity info
FOR THE GLAZE & GARNISH:
-
Vanilla Pod: We use real vanilla.
-
Strong Coffee: Brewed strong to deepen the cocoa and round out the glaze.
-
Butter: Butter melts into the mix to keep it silky, shiny and smooth.
-
Cocoa: Dark and unsweetened cocoa gives the glaze its bold chocolate flavor.
-
Powdered Sugar: Soft and fine powdered sugar melts right in.
-
Coconut Chips: We finish with big flakes for some crunch!
How To Make Kärleksmums
12 steps
1
Heat
Start by pre-heating the oven on 350°F/175°C
2
FOR THE CAKE - Melt
Then slice the vanilla pod lengthwise and scrape out the seeds with the back of a knife. Add both the seeds and the pod to a saucepan with the butter, and warm gently over low heat until the butter is fully melted. Pour in the milk and let the mixture cool down. The vanilla will slowly infuse its aroma into the warm butter. It’s important to let it reach room temperature - we’ll be mixing it into the eggs later, and we don’t want them to cook.
3
Mix
Crack the eggs into a mixing bowl and add the sugar. Let the mixer run for a moment until everything is well combined.
4
Sift
Sift in the cocoa, flour, baking powder and salt - this keeps the batter smooth and lump-free. If any bits get stuck, gently press them through with your fingers.
5
Combine & Whisk
Remove the vanilla pod from the now cooled butter mixture. Add the sifted flour and cocoa mix to the egg and sugar mixture, then pour in the cooled butter. Whisk it all together until smooth and fully combined.
6
Pour & Bake
7
Check & Cool
If you’re using a smaller or larger tray, baking times may vary. After 25 minutes, check if the cake is done by inserting a toothpick or a knife into the centre. If it comes out with batter on it, it needs a bit more time in the oven. We check in 5-minute intervals until it comes out clean. Then take the cake out of the oven and let it cool on a wire rack - this helps the bottom cool as well.
8
FOR THE GLAZE - Scrape & Melt
Once the cake has cooled, begin preparing the glaze. To make the glaze, slice the vanilla pod lengthwise and scrape out the seeds. Melt the butter together with the vanilla seeds and pod. Once melted, remove the pod from the butter.
9
Combine & Whisk
Add the coffee, sifted powdered sugar and cocoa powder to the melted butter and beat until smooth.
10
OUR WAY - Cut & Glaze
Cut the cake into squares. Place each square on a separate plate and pour a generous tablespoon of glaze over the top. Let the glaze run freely over the cake. Finish with coconut chips. Enjoy immediately or chill in the fridge!
11
CLASSIC WAY - Glaze & Cool
For the classic version, generously pour the glaze over the whole cake. Pop it in the fridge for about 30 minutes to let the glaze firm up just enough.
12
CLASSIC WAY - Cut & Garnish
When the glaze is hardened cut the cake into squares, sprinkle generously with coconut, and serve to your crowd!
Serving Tips & Pairings
- Serve Chilled or Warm: Serve straight from the fridge for a fudgy bite, or with warm glaze for a gooey treat – it’s totally up to you!
- Mini Squares: Cut into small bite-sized squares for a traditional Swedish fika – coffee break.
- Nuts: Serve with toasted nuts— even lightly salted ones pair wonderfully with the rich chocolate.
- Fruit: Serve with a platter of blackberries and strawberries for a fresh, fruity contrast.
- Marzipan: Serve with Mazapán or our delightful Biscotti alle Mandorle for an extra almondy indulgence…
- Suspiros: Let fluffy Suspiros join the Kärleksmums table for an extra dose of sweet!
- Whipped cream: Chocolate, coffee and a dollop of whipped cream is always a winning trio!
- Drinks:
- Chocolate milk, a good cup of coffee, or any kind of tea make cozy and delicious companions.
- Serve with a glass of port, a bold Cabernet Sauvignon, or treat yourself to our delicious Rum Sour.
Substitutions & Variations
- Finely Shredded Coconut: Sprinkle with shredded coconut for that classic Kärleksmums look and taste.
-
Dust of Sea Salt: Add a tiny pinch of flaky sea salt on top before serving for a subtle contrast that brings out the chocolate even more.
-
Extra Topping Fun: Sprinkle toasted coconut, chocolate shavings, or a drizzle of melted dark chocolate just before serving for a fancy touch.
-
Orange Twist: Add orange zest to the batter and a dash of orange juice to the glaze. Decorate with candied orange peel.
-
Holiday Spice: Add cinnamon, cardamom or ginger to the batter for a festive spiced version.
-
Coconut Lover’s: Mix shredded coconut into the batter and glaze for a double-coconut experience.
- Vanilla: Swap the vanilla pod for vanilla sugar using the ratio: 1 vanilla pod = 4 teaspoons of vanilla sugar. Just keep in mind that vanilla sugar adds sweetness, so reduce the amount of other sugar to taste.
- Topping: Use the glaze on your favorite muffins or cake!
FAQs
How to pronounce Kärleksmums?
The way to pronounce it is ‘share-leks-mums’, with the stress on ‘share’.
Can I make it ahead of time?
Sure, Kärleksmums are perfect to make ahead – especially handy when hosting a party… They stay just as delicious for up to 3 days!
How can I store leftovers?
They’ll stay fresh in the fridge for up to 3 days – but pop them in the freezer and you can enjoy them anytime over the next 3 months!
Recipe
Kärleksmums
Swedish Chocolate Cake RecipeKärleksmums - literally 'love yums' - are fluffy chocolate cakes with a mocha glaze and a hint of coconut 🍫 ☕️ 🥥. They're absolutely BEST when shared...Baking Kärleksmums is pure Swedish nostalgia 🇸🇪 ❤️ - they bring back memories of joyful birthday parties and that cosy feeling of simply being together. These sweet, chocolatey little squares don’t really need an excuse, just a few good people to share them with...
Ingredients
Cake ingredients
- 200 g butter
- 2 dl full milk - 3/4 cup
- 4 piece egg
- 350 g sugar - 1 3/4cup
- 250 g flower - 1 3/4cup
- 2 1/2 tsp baking powder
- 60 g cocoa
- 1 pinch seasalt
- 1/2 piece vanilla pod
Glazing & garnish ingredients
- 1/2 dl strong coffee - 1/3 cup
- 100 g butter
- 4 tbspn cocoa
- 1/2 piece vanilla pod
- 300 g powdered sugar
- 50 g cocos chips
Instructions
- Start by pre-heating the oven on 350°F/175°C
FOR THE CAKE
- Then slice the vanilla pod lengthwise and scrape out the seeds with the back of a knife. Add both the seeds and the pod to a saucepan with the butter, and warm gently over low heat until the butter is fully melted. Pour in the milk and let the mixture cool down. The vanilla will slowly infuse its aroma into the warm butter. It’s important to let it reach room temperature - we’ll be mixing it into the eggs later, and we don’t want them to cook.
- Crack the eggs into a mixing bowl and add the sugar. Let the mixer run for a moment until everything is well combined.
- Sift in the cocoa, flour, baking powder and salt - this keeps the batter smooth and lump-free. If any bits get stuck, gently press them through with your fingers.
- Remove the vanilla pod from the now cooled butter mixture. Add the sifted flour and cocoa mix to the egg and sugar mixture, then pour in the cooled butter. Whisk it all together until smooth and fully combined.
- Line your baking tray with parchment paper, folding it neatly so you can lift the cake out easily later. Pour in the batter, smooth the top, and bake in a preheated oven for 25 minutes.
- If you’re using a smaller or larger tray, baking times may vary. After 25 minutes, check if the cake is done by inserting a toothpick or a knife into the centre. If it comes out with batter on it, it needs a bit more time in the oven. We check in 5-minute intervals until it comes out clean. Then take the cake out of the oven and let it cool on a wire rack - this helps the bottom cool as well.
FOR THE GLAZE
- Once the cake has cooled, begin preparing the glaze. To make the glaze, slice the vanilla pod lengthwise and scrape out the seeds. Melt the butter together with the vanilla seeds and pod. Once melted, remove the pod from the butter.
- Add the coffee, sifted powdered sugar and cocoa powder to the melted butter and beat until smooth.
- OUR WAYCut the cake into squares. Place each square on a separate plate and pour a generous tablespoon of glaze over the top. Let the glaze run freely over the cake. Finish with coconut chips. Enjoy immediately or chill in the fridge!
- CLASSIC WAYFor the classic version, generously pour the glaze over the whole cake. Pop it in the fridge for a little while to let the glaze firm up just enough.
- Now cut the cake into squares, sprinkle generously with coconut, and serve to your crowd!
Notes
FOR THE CAKE:
- Butter: We go for real butter!
- Vanilla Pod: Traditionally made with vanillin sugar – but vanilla pods bring a deeper, rounder flavor… and those tiny black seeds.
- Eggs: Fresh eggs bring structure & fluff.
- Full Milk: We’re not cutting corners – full-fat milk keeps the crumb moist and gives the batter a rich, round flavour.
- Baking Powder: Light & airy cakes start with baking powder.
- Seasalt: A tiny pinch makes all the difference; it sharpens flavors and balances the sweetness.
- Flour: We use plain wheat flour – soft enough for sponge, sturdy enough to hold that glaze.
- Cocoa: Deep and dark cocoa gives Kärleksmums their chocolate soul…
- Sugar: Sugar helps the sponge rise, gives the crust a hint of caramel, and balances out the bitter cocoa.
- Vanilla Pod: We use real vanilla.
- Strong Coffee: Brewed strong to deepen the cocoa and round out the glaze.
- Butter: Butter melts into the mix to keep it silky, shiny and smooth.
- Cocoa: Dark and unsweetened cocoa gives the glaze its bold chocolate flavor.
- Powdered Sugar: Soft and fine powdered sugar melts right in.
- Coconut Chips: We finish with big flakes for some crunch!
Nutrition
Calories: 255.56kcal | Carbohydrates: 10.85g | Protein: 16.16g | Fat: 14.49g | Saturated Fat: 2.15g | Polyunsaturated Fat: 2.05g | Monounsaturated Fat: 9.01g | Cholesterol: 35.7mg | Sodium: 373.5mg | Potassium: 592.76mg | Fiber: 1.47g | Sugar: 2.03g | Vitamin A: 876.23IU | Vitamin C: 35.57mg | Calcium: 58.34mg | Iron: 5.77mg
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