Swedish Tiger Cake (Tigerkaka)

In the Nordic countries, a vanilla and chocolate marble cake is known as a Tigerkaka, an appropriate name with its striped appearance but also, so much more exciting than marble cake. 

  • Swedish "Tigerkaka" another delicious recipe from True Nordic Kitchen, https://true-north-kitchen.com

  • This show stopping, simple marble loaf cake is more than just gorgeous. It's downright magical. That's right! Layers of rich vanilla and chocolate batter are layered upon one another, and with no effort on your part they create the extraordinary tiger-like interior you see. Not only is this tiger cake fun, it's exceptionally tender, moist and easy to prepare. And let's face it … who doesn't love a good marble cake? It crosses divides and makes both the vanilla AND chocolate lovers in your life happy.
    In the Nordic countries, a vanilla and chocolate marble cake is known as a "Tigerkaka," an appropriate name with its striped appearance but also so much more exciting than marble cake, don't you think? Oh, and it is absolutely fabulous with a cup of coffee. Prepare yourself for a super fun baking project!
    Kristi Bissell

  • This easy marble loaf cake uses oil rather than butter which results in an exceptionally moist and tender cake crumb.

  • This easy marble loaf cake is bound to become a new favorite because:
    -It uses oil rather than butter which results in an exceptionally moist and tender cake crumb.
    -A hefty dose of vanilla extract and plenty of cocoa powder ensure delicious vanilla and chocolate flavor.
    -The marbling process is pure magic! No need to run a skewer or knife through the batter. This gorgeous interior happens all on its own.

  • he marbling process is pure magic! No need to run a skewer or knife through the batter. The interior happens all on its own.

  • Ingredients
    For the chocolate base:
    1/3 cup cocoa powder
    1/2 teaspoon espresso powder, optional
    1/3 cup sugar
    1/4 cup warm water

  • For the cake batter:
    2-1/2 cups all-purpose flour
    2 teaspoons baking powder
    1-1/2 cups granulated sugar
    3/4 cup canola or vegetable oil
    2 teaspoons pure vanilla extract
    3/4 teaspoon fine salt
    3 large eggs + 1 egg yolk
    3/4 cup buttermilk

  • Instructions
    -Preheat the oven to 325°F and grease and flour a 9"x5" standard loaf pan. Make the chocolate base: Whisk together the cocoa powder, espresso powder, sugar and water in a medium bowl until smooth until smooth. Set aside.

    -Make the cake batter: Sift together the flour and baking powder (a fine mesh strainer works great for this job) onto a clean piece of parchment paper. Set aside.
    -Combine the sugar, canola oil, vanilla and salt in the work bowl of a stand mixer. Mix on medium speed until just combined. Add eggs and egg yolk, one at a time, making sure each is fully incorporated before adding the next. Continue to mix on medium-high until thick in texture and pale in color, about 3-5 minutes.

    -Reduce the mixer speed to low. Add one-third of the flour mixture followed by one-half of the buttermilk. Add the second third of the flour mixture, followed by the remainder of the buttermilk. Finally, add the remaining third of the flour mixture.
    -Mix until the cake batter just comes together, being careful not to overmix.
    -Transfer about half the batter to the bowl with the cocoa powder mixture and fold together until the batter is consistently brown in color.
    -Add one-third of the plain batter to the prepared pan, followed by one-third of the chocolate batter. Repeat twice more, alternating plain and chocolate batters.
    -Bake until a tester inserted in the center of the cake comes out clean, about 1 hour and 20 minutes to 1 hour and 40 minutes.
    -Allow the cake to cool in the pan for 20-30 minutes and then run a knife around the sides of the cake to make sure it is not stuck to the sides. Carefully transfer the cake to a wire rack to cool completely before serving.


  • Notes
    This cake keeps well tightly wrapped in plastic at room temperature for about 3 days. For longer storage, wrap the completely cooled cake in plastic and then in a layer of foil and freeze for up to 3 months.

  • For more Nordic inspired recipes, see https://true-north-kitchen.com