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Vintage Swedish Cake
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The Vintage Swedish Cake Recipe Everyone’s Loving Now

Discoverthe delicious charm of the Vintage Swedish Cake everyone’s loving now—simple,moist, and perfect for any occasion. Bake yours today!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: Scandinavian / Swedish
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 1 cup 200g granulated sugar – Adds just the right amount of sweetness.
  • 4 large eggs – Bring them to room temperature for a fluffier sponge.
  • 1 cup 120g all-purpose flour – Gives the cake structure.
  • ½ cup 60g almond flour (optional) – Adds a nutty richness and tender crumb.
  • 1 teaspoon baking powder – For lightness and lift.
  • ¼ teaspoon salt – Enhances the overall flavor.
  • ½ teaspoon ground cardamom – A nod to Swedish baking tradition.
  • 1 teaspoon pure vanilla extract – Adds warmth and depth.
  • ½ cup 120ml whole milk – Keeps the cake moist.
  • ½ cup 115g unsalted butter – Melted and slightly cooled for richness.
Optional Filling & Toppings:
  • ¼ cup lingonberry jam – A tart-sweet touch that’s authentically Scandinavian.
  • 1 cup heavy whipping cream – Lightly sweetened and whipped for topping.
  • Powdered sugar – A gentle dusting for a pretty vintage finish.
Pro Tip:
  • Want a deeper almond flavor? Toast the almond flour lightly in a dry skillet before adding it to the batter—it brings out a warm nutty note that complements the cake beautifully.

Method
 

Step-by-Step Instructions
    Preheat and Prep
    1. o Set your oven to 350°F (175°C).
    2. o Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
    Whip the Eggs and Sugar
    1. o In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed for 4–5 minutes, until the mixture becomes pale and fluffy. This creates that signature light sponge texture.
    Add the Dry Ingredients
    1. o In a separate bowl, whisk together:
    2.  All-purpose flour
    3.  Almond flour (if using)
    4.  Baking powder
    5.  Salt
    6.  Ground cardamom
    7. o Gently fold the dry ingredients into the egg mixture using a spatula. Avoid overmixing to keep the batter airy.
    Incorporate Wet Ingredients
    1. o Slowly stir in the vanilla extract, milk, and melted butter until just combined. The batter should be smooth but not deflated.
    Bake the Cake
    1. o Pour the batter into your prepared pan and smooth the top.
    2. o Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
    Cool and Assemble
    1. o Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
    2. o If you’re adding filling, slice the cake horizontally and spread a thin layer of lingonberry jam between the layers.
    3. o Finish with whipped cream on top and a dusting of powdered sugar for that vintage European cake look.
    Helpful Hint:
    1. If your cake rises with a slight dome, simply trim the top to create an even surface. It makes layering (and presentation) much easier!

    Notes

    Nutrition Information (Per Serving)
    • Calories: 280 kcal
    • Total Fat: 14 g
    • Saturated Fat: 7 g
    • Cholesterol: 70 mg
    • Sodium: 120 mg
    • Total Carbohydrates: 32 g
    • Dietary Fiber: 2 g
    • Sugars: 18 g
    • Protein: 5 g