Cinnamon Bun Sockerkaka

This fluffy, soft cinnamon bun sockerkaka has all the flavours of kanelbullar (cinnamon buns) in one of Sweden’s favourite cakes, sockerkaka (sugar cake). The cake can be made with all-purpose or spelt flour.

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This cake was divine. My 13 year old exclaimed loudly, several times, that I needed to make it again as it was so good. He was right. And  I will.

This cinnamon bun sockerkaka has been adapted from Lindasbakskola (Linda’s baking school).

What is sockerkaka?

Just like its no-nonsense recipes, Swedish is a very simple language. The word sockerkaka (plural sockerkakor) is a combination of socker (sugar) and kaka (cake), which is exactly what this is: sugar cake. 

Sugar cakes are a little like pound cakes in texture but then again, not. Pound cakes are a little denser. Same for Madeira cake. Almost, but not quite. Really unhelpful, I know. They are unique and nothing else is quite like them. Sockerkakor are buttery and sweet, with the fluffiest, softest crumb you will ever eat.

Sockerkaka is made with classic cake ingredients such as sugar, flour, eggs, vanilla and either baking powder or baking soda. The eggs and sugar are whisked together until nice and light, which gives the cake its airiness. 

Variations of sugar cake

Vanilla is most definitely the most common kind of sugar cake, although in the past I’ve also made chocolate sockerkaka. Lemon juice and berries are also regularly added. This time around, I wanted a mash up of two of Sweden’s most delicious sweet treats: sockerkaka and Sweden’s finest sweet bread, cinnamon buns. And what a combo it is, indeed.

Sockerkakor are is often left just as they are, without any other decoration or adornment. Sometimes, you might find a light layer of icing or drizzle over the top. Although usually made as a one level cake, you can also sandwich two (or three) layers together to make one of Sweden’s prettiest cakes, princesstårta (princess cake). This cinnamon bun sockerkaka has a sprinkling of pearl sugar to page homage to the mighty kanelbullar. 

What is a sockerkaka baked in?

Sugar cakes are made in a special sockerkaka pan that has a large hole in the middle. They are similar to a bundt pan, but most definitely a no frills version, without any decorate designs in the pan itself. Mine is like a wide tube pan, which you can see from the shape of the cake.

To create something similar, you could use an angel food cake pan, or savarin. However, you could also use any kind of bundt pan, as I’ve done in the past.

More Swedish cake recipes

Here are some of my best Swedish cakes:

• Kärleksmums (chocolate cake with a chocolate coffee icing)
• Semmeltårta (cardamom cream cake)
• Classic kladdkaka
• Swedish apple cake
• Dark chocolate kladdkaka
• Saffron cake
• Toscakaka (with plums)
• White chocolate kladdkaka
• Nutella kladdkaka

Print Pin

Cinnamon Bun Sockerkaka

Course Cake

Cuisine Swedish

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 8 slices

Ingredients

Cake:

• 10g (1 tbsp) butter (melted)
• 200g (1 cup) sugar
• 2 eggs (medium)
• 1 tsp vanilla essence
• 150g (1¼ cups) white spelt flour (see note 1)
• 2 tsp baking powder
• 100g (¼ cup + 3 tbsp) butter (melted)
• 200ml (¾ cup + 1 tbsp) milk

Cinnamon sugar:

• 2 tsp cinnamon
• 40g (¼ cup) brown sugar

Decoration:

• pearl or powdered sugar

Instructions

• Melt the 10g butter and using a brush, slather it all over a 1½ litre (approx. 6¼ cups or 50¾ fluid oz) cake pan (see note 2).
• Pre-heat the oven to 175°C (350℉).
• Melt the second amount of butter (100g or ¼ cup + 3 tbsp) butter and set to one side.
• Beat the sugar and eggs together until light and fluffy. Add the vanilla.
• Combine the flour and baking powder and add to the wet ingredients.
• Lastly, add in the butter and milk and mix just until combined.
• Mix the brown sugar and cinnamon together.
• Pour half of the batter into the prepared pan and sprinkle over the cinnamon mixture.
• Using a knife, swirl the sugar into the batter. Pour over the remaining batter.
• Bake for around 35-40 minutes, until an inserted skewer comes out clean. Baking times may vary according to the pan you use, so start checking at around 30 minutes.
• Leave the cake in the pan until completely cold (it's very soft and a little delicate) and then turn out.
• Sprinkle with pearl sugar or powdered sugar. Slice and enjoy!

Notes

 

Disclaimer: I use scales to measure my ingredients but have included cups and ounces to help my readers. Because I have not used imperial measurements myself, results cannot be guaranteed if you choose to use cups and ounces. 

1. You can use spelt or regular flour for this recipe (just use the same amount).
2. I used the kind we have in Sweden for making sugar cakes, but you can use a bundt or savarin.