Sockerkaka (Basic Vanilla Cake)

TYPE : Basic
YIELD : 12 servings
CALORIES : 150 kcal
PREP TIME : 5 minutes
COOK TIME : 40 minutes
TOTAL TIME : 45 minutes


  • 2 large eggs
  • 3/4 cup (2 dl) sugar
  • 1/2 stick (50 g) butter
  • 1/2 cup (1 dl) milk
  • 1 – 1 1/4 cup (2.5 – 3 dl) all-purpose flour (use larger amount if adding wet ingredients like fruit and berries)
  • 2 tsp vanilla sugar, or 1 tsp vanilla extract
  • 1 tsp baking powder
  • butter and bread crumbs for the pan (unless lining with parchment paper)


  • Set the oven to 400°F (200°C) for muffins and sheet cakes, or 350°F (175°C) for larger/thicker cakes.
  • Melt a little butter and brush the inside of the baking pan, then toss bread crumbs to coat (or line with parchment paper).

Swedish method:

  • Beat eggs and sugar until light and airy, then add melted butter and milk.

American method:

  • Beat butter and sugar until light and creamy, then add eggs one at a time and milk.

Both methods:

  • Fold/stir in sifted dry ingredients.
  • Transfer to the breaded/lined baking pan or muffin tray and bake for 15 – 20 minutes (muffins and sheet cakes) or 35-45 minutes (larger/thicker cakes). A toothpick or cake tester should come out dry, but do not open the oven too early or the cake may collapse.
  • Allow to cool before removing it from the pan.

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