Kärleksmums (Swedish Chocolate Cake)


Sweden has so many great cakes, but one of my favorites is kärleksmums, or “love treats.” This is a light chocolate cake topped with a dark chocolate coffee glaze and shredded coconut. It’s like the chocolate version of silviakaka, one of my other favorite Swedish cakes.

Kärleksmums Swedish chocolate cake


This is quite an easy cake to whip up. I start by melting the butter and adding the milk and then setting the mixture aside to cool a bit. Then I use an electric hand mixer to whisk the eggs and sugar until they’re light and fluffy.

To avoid lumps, I use a sift to add the dry ingredients to the egg mixture. Then I add in the butter and milk and mix until smooth. So simple! I bake kärleksmums in a small brownie pan, about 20 x 30 cm (8 x 12 in).

The kärleksmums glaze is equally simple – you don’t need to cook it up to a simmer, but instead just make sure the butter fully melts and the sugar is fully dissolved before removing the saucepan from the heat.

The glaze does have a distinct coffee flavor, so if you’re not a fan of coffee you can omit the coffee for a dark chocolate glaze instead, though then the cake will be more like a normal chocolate cake with coconut instead of Swedish kärleksmums.

I let the glaze cool slightly before pouring it over the cake while the cake is still in the pan. The cake can still be a bit warm, but wait until it has mostly cooled. I also wait until the glaze has mostly set (about five minutes) before sprinkling the shredded coconut so that the coconut doesn’t all sink through to the bottom. If the coconut does sink, you can always wait a while and then sprinkle more on top.

Kärleksmums Swedish chocolate cake

To cut the kärleksmums, lift the cake out of the cake pan by the edges of the baking paper and cut into small squares.

Much like silviakaka, kärleksmums taste even better the next day when the glaze has seeped into the chocolate sponge cake. But don’t worry if you can’t make the cake last that long – it’s delicious when fresh out of the oven as well.

Kärleksmums Swedish chocolate cake

You can switch the recipe from US measurements to metric by clicking from “US Customary” to “Metric” under Ingredients.

Kärleksmums Swedish chocolate cake

Kärleksmums (Swedish Chocolate Cake)

Kärleksmums is a light chocolate cake topped with a chocolate coffee glaze and shredded coconut.
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: Swedish
Keyword: cake, chocolate, coconut, coffee
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 12
Author: Silvia


  • electric hand mixer


  • 11 tbsp butter
  • 2/3 cup milk
  • 2 egg
  • 1 and 1/4 cups granulated sugar
  • 1 and 3/4 cups flour
  • 2 tsp baking powder
  • 2 tsp vanilla sugar (or extract)
  • 1/2 cup cocoa powder


  • 9 tbsp butter
  • 1/2 cup strongly brewed coffee
  • 1/2 cup cocoa powder
  • 1 tsp vanilla sugar (or extract)
  • 2 cups powdered sugar


  • shredded coconut


  • Preheat oven to 200°C (390°F) top and bottom heat and line a rectangular cake pan (ca 20×30 cm, 8×12 in) with baking paper.
  • Melt butter in a bowl and add milk. Set aside.
  • In another mixing bowl, use an electric mixer to whisk the egg and sugar until light and fluffy.
  • Combine the dry ingredients and sift into the egg mixture. Add the milk and butter mixture and stir until you have a smooth batter.
  • Pour batter into the cake pan and bake for about 20 minutes, until a toothpick comes out clean.


  • Melt the butter in a saucepan over medium heat. Add the coffee, cocoa powder, vanilla, and powdered sugar. Stir until smooth and remove from heat.


  • Once the cake has cooled, pour the glaze over the top of the cake. Sprinkle the top with shredded coconut. Wait until the glaze sets before removing the cake from the pan.



  • Richard

    October 25, 2023 at 8:24 pm

    5 stars
    Great recipe, thanks!

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