Sandkaka
SANDKAKA is a medium Swedish recipe that serves 10. 600 calories per serving. Recipe by Cecilia Tolone on YouTube.
Prep: 35 min | Cook: 45 min | Total: 1 hr 35 min
Cost: $11.55 total, $1.16 per serving
Ingredients
- 200 g Unsalted Butter (softened, cut into cubes)
- 200 g Granulated Sugar (fine white sugar)
- 100 ml Vegetable Oil (neutral‑flavored oil)
- 4 large Eggs (room temperature)
- 45 ml Cognac (about 3 tbsp, dark liquor of choice)
- 200 g All-Purpose Flour (sifted)
- 2 tsp Baking Powder
- 2 tsp Vanilla Sugar (or 1 tsp vanilla extract)
- 100 g Potato Starch (finely ground, gives sandy texture)
- 3 tbsp Fine Breadcrumbs (plain, unseasoned, finely ground)
- 200 g Powdered Sugar (icing sugar)
- 1 large Egg White (separated from a large egg)
- 1 tbsp Water (room temperature)
Instructions
Prepare the Bundt Pan
Brush the entire interior of the Bundt pan with softened butter, making sure to reach every nook and cranny. Then dust the pan with fine breadcrumbs, shaking off excess. For extra protection, you may also lightly flour the pan.
Time: PT2M
Cream Sugar, Oil, and Butter
In a large mixing bowl, combine granulated sugar, vegetable oil, and softened butter. Whisk on medium speed for about 2 minutes until the mixture is light, fluffy, and pale in color.
Time: PT2M
Incorporate Eggs
Add the eggs two at a time, mixing on low speed after each addition until fully incorporated. This helps the eggs blend smoothly without curdling.
Time: PT1M
Add Cognac (or Substitute)
Pour the cognac (or your chosen substitute) into the wet mixture and whisk for another minute until fully incorporated.
Time: PT1M
Prepare Dry Ingredients
In a separate bowl, sift together all‑purpose flour, baking powder, vanilla sugar (or extract), and potato starch (or cornstarch). Whisk to combine and break up any lumps.
Time: PT1M
Fold Dry into Wet
Using a rubber spatula, gently fold the dry mixture into the wet batter in several additions. Stop folding as soon as the flour disappears; the batter should remain slightly thick and airy.
Time: PT2M
Transfer Batter to Pan
Spoon the batter into the prepared Bundt pan in small dollops, allowing it to fill all the crevices. Once the pan is full, gently tap it on the counter three times to settle the batter and release air bubbles.
Time: PT5M
Bake the Cake
Place the pan in the pre‑heated oven and bake for 45 minutes at 175°C. Rotate the pan halfway through for even browning. The cake is done when a toothpick inserted into the center comes out clean.
Time: PT45M
Temperature: 175°C
Cool and Unmold
Allow the cake to cool in the pan for about 10 minutes. Then run a thin knife around the edges, place a plate or cake stand over the pan, and invert the cake onto it. Let it cool completely before glazing.
Time: PT10M
Prepare the Cognac Glaze
In a small bowl, whisk together powdered sugar, 2 tbsp cognac (or substitute), the egg white, and water until the mixture is smooth and glossy. The glaze should be thin enough to drizzle.
Time: PT5M
Glaze the Cake
Using a spoon or small pastry brush, drizzle the glaze evenly over the entire surface of the cooled cake, allowing it to pool into the crevices. Let the glaze set for a few minutes.
Time: PT5M
Nutrition Facts
- Calories
- 600
- Protein
- 6 g
- Carbohydrates
- 80 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains alcohol
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine
- Instead of Granulated Sugar: Coconut sugar
- Instead of Vegetable Oil: Canola oil
- Instead of Cognac: Dark rum, Whiskey, Strong coffee, Tea, Milk
- Instead of All-Purpose Flour: Cake flour
- Instead of Baking Powder: 1 tsp baking soda + 2 tsp cream of tartar
- Instead of Vanilla Sugar: Vanilla extract
- Instead of Potato Starch: Cornstarch
- Instead of Fine Breadcrumbs: Extra flour
- Instead of Powdered Sugar: Blend granulated sugar
- Instead of Egg White: Aquafaba
Equipment Needed
- Bundt Pan
- Pastry Brush
- Mixing Bowls
- Hand Mixer or Whisk
- Fine Mesh Sieve
- Rubber Spatula
- Oven
- Toothpick
- Cooling Rack
- Small Bowl (for glaze)
- Spoon or Small Pastry Brush (for glaze)
Critical Steps — Do Not Skip
- Thoroughly butter and breadcrumb the Bundt pan to prevent sticking.
- Fold the dry ingredients into the wet batter gently to keep the crumb light.
- Tap the pan after filling to settle batter and release air bubbles.
- Bake at the correct temperature (175°C) and use the toothpick test for doneness.
- Prepare and apply the cognac glaze while the cake is still warm for a sealed finish.
Chef Tips from the Video
- Use a kitchen scale for precise butter, sugar, and flour measurements.
- If you prefer a non‑alcoholic version, replace the cognac with strong brewed coffee for a similar depth.
- Allow the cake to rest overnight; the crumb becomes more tender and the flavor mellower.
Troubleshooting
Cake sticks to the pan
Ensure the pan is thoroughly buttered and coated with fine breadcrumbs (or flour) before adding batter.
Crumb is dense or gummy
Do not over‑mix after adding the dry ingredients; fold gently and stop as soon as the flour disappears.
Glaze cracks or becomes grainy
Use fresh powdered sugar and add the egg white; if the glaze thickens, whisk in a few extra drops of water.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic and foil; freeze up to 2 months.
Room temperature: Can sit at room temperature for 1 day, but best within 12‑24 hours.
Make-Ahead Tips
- Bake the cake a day ahead; the flavor improves after resting.
- Glaze can be prepared up to 2 hours before use and kept at room temperature.
- Store the cake uncovered for the first hour after glazing to let the glaze set, then cover.
Frequently Asked Questions
What is the cultural significance and history of Swedish Sand Cake in Swedish cuisine?
Swedish Sand Cake, or "sandkaka," is a traditional home‑baked cake dating back to the early 1900s. It was popular in Swedish households because the simple ingredients and the unique sandy crumb, created with potato starch, made it a comforting everyday dessert.
What are the traditional regional variations of Swedish Sand Cake in Sweden?
In southern Sweden, bakers sometimes add almond extract or replace the breadcrumb coating with ground almonds. In the north, a hint of lingonberry jam is served alongside the cake, while some families use rye flour for a heartier texture.
How is Swedish Sand Cake traditionally served in Sweden?
It is typically served at coffee breaks (fika) with a dollop of lightly whipped cream and fresh seasonal berries. The cake can also be enjoyed plain with a cup of strong black coffee or tea.
On what occasions is Swedish Sand Cake traditionally associated in Swedish culture?
Swedish Sand Cake is a common treat for birthdays, family gatherings, and especially during the spring and summer fika tradition. It is also baked for holidays such as Midsummer when fresh berries are abundant.
How does Swedish Sand Cake fit into the broader Swedish dessert tradition?
Swedish desserts often emphasize simple, buttery bases with subtle flavors. Sand Cake exemplifies this by using pantry staples, a light crumb from potato starch, and a modest cognac glaze, aligning with the Swedish love for modest yet elegant sweets.
What are the authentic traditional ingredients for Swedish Sand Cake versus acceptable substitutes?
Authentic ingredients include butter, sugar, oil, eggs, all‑purpose flour, potato starch, fine breadcrumbs, and cognac. Acceptable substitutes are cornstarch for potato starch, dark rum or whiskey for cognac, and vanilla extract instead of vanilla sugar.
What other Swedish dishes pair well with Swedish Sand Cake?
Swedish Sand Cake pairs beautifully with traditional Swedish coffee, lingonberry jam, or a side of vanilla‑scented whipped cream. It also complements other Swedish pastries like kardemummabullar (cardamom buns) for a full fika spread.
What makes Swedish Sand Cake special or unique in Swedish cuisine?
The cake’s signature "sandy" texture comes from potato starch, giving it a fine, melt‑in‑your‑mouth crumb that is unlike typical sponge cakes. The breadcrumb‑coated pan also adds a subtle crust that sets it apart.
What are the most common mistakes to avoid when making Swedish Sand Cake at home?
Common mistakes include under‑buttering the pan, over‑mixing the batter after adding the dry ingredients, and baking at an incorrect temperature. Each of these can cause the cake to stick, become dense, or bake unevenly.
Why does this Swedish Sand Cake recipe use a hand‑folding technique instead of a mixer for the final batter?
Folding gently incorporates the dry ingredients without deflating the air that was whipped into the butter‑sugar mixture. Using a mixer at high speed would over‑develop gluten and produce a tougher crumb, ruining the delicate sandy texture.
Can I make Swedish Sand Cake ahead of time and how should I store it?
Yes, the cake can be baked a day ahead. After it cools, wrap it tightly in plastic and store it at room temperature for up to 24 hours, or refrigerate for up to 3 days. For longer storage, freeze the unglazed cake and glaze after thawing.
What does the YouTube channel Cecilia Tolone specialize in?
The YouTube channel Cecilia Tolone specializes in home‑baking tutorials, especially Scandinavian and Swedish desserts, with a focus on translating traditional recipes into English for an international audience.
How does the YouTube channel Cecilia Tolone's approach to Swedish baking differ from other cooking channels?
Cecilia Tolone combines personal storytelling with precise, step‑by‑step instructions, often sharing cultural background and secret tips. Unlike many channels, she emphasizes classic Swedish techniques, such as using breadcrumbs in the pan and resting the cake overnight for optimal texture.
Last updated: September 25, 2026
