Spettkaka (spit cake)

I’m a big fan of the spectacular Swedish spettkaka. Ribbons of batter piped onto a conical form make-up the unique confection sometimes called a pyramid cake in English, probably because the literal translation of spettkaka is spit cake. That’s a bit unfortunate, but makes sense when you learn the cake is baked on a rotating spit. Popular since the 17th century it’s a specialty of the southern region of Sweden called Skåne and has Protected Geographical Indication (PGI) status from the EU. That means it’s only a spettkaka if it comes from Skåne just as champagne can only come from the Champagne region of France.

I was introduced to spettkaka (SPEHT-kah-kah) in 1998. It was my first trip to Sweden and my then Swedish boyfriend and I became engaged. For our farewell dinner a towering spettkaka made an appearance on the table. Being a fan of meringue, spettkaka is right up my alley and I love the artistic nature of the form. The layers of piped batter make beautiful patterns as they are overlaid on one another and the final layer of icing can produce spectacularly delicate outcroppings.

Spettkaka is a variation of the German baumkuchen and has several other relatives throughout Europe including the Sękacz/Šakotis in Poland and Lithuania, the Kürtőskalács in Hungary, and the Skalický trdelník of Slovakia. There are probably others as well, but back to the spettkaka. It is first mentioned in Sweden in 1644 and was initially only a delicacy for the wealthy. By the 19th and early 20th century it was a popular celebration cake among all levels of society for weddings, christenings, and even funerals.

Johanna Jeppsson bakes a spettkaka over an open fire in 1917. Grandma Ida Håkansson assists. Photo from Johanna Jeppssons Spettkaksbageri.

The basic ingredients for the cake are the reason it is tied to Skåne, the main farming portion of Sweden. The Scanian region was plentiful in poultry for eggs, beets for sugar, and potatoes for flour which are the three ingredients in spettkaka. Traditionally it was cooked on a rotating spit above an open fire and ordered based on dozens of eggs rather than servings. People could even bring their own eggs to a spettkaka baker to have a cake made. Today they are baked in special rotating ovens and sold by the number of servings. Heights typically range from 6-25 inches tall (16-64 cm).

I had a heyday photographing spettkaka with nearly 400 photographs to choose from. Not just of the actual cake mind you, but because I am obsessive compulsive visited a local spettkaka bakery and they kindly let me hang around for a couple of hours to shoot loads of pictures and share the process of making a spettkaka with you.

Since it was founded in 1928 Johanna Jeppssons Spettkaksbageri has been owned by three different families. The current owners are Mikael Jönsson and Frida Gylldorff who took over the business in 2005. Frida is a trained baker and does the actual cake making while Mikael handles the business side, as well as the eggs. Which brings up an important point about spettkaka from Johanna Jeppssons Spettkaksbageri. They use fresh eggs and separate them by hand whereas some bakeries buy eggs and whites pre-separated which must make a difference in the final product.

To make the batter yolks are mixed with sugar and then whipped egg whites are folded in by hand along with potato flour. Using potato flour means that the cake has a soft consistency and is gluten-free. Some bakeries use regular flour to make the cake sturdier for shipping so if you are in need of a gluten-free spettkaka be sure to check that the ingredients include potato flour only. Adding regular flour also affects the texture of the finished cake so buyer beware.

And now for the actual baking process. At Johanna Jeppssons there are 13 different ovens for baking and a variety of conical forms that give the finished cake its shape. Each oven can hold 4 of the smallest spettkaka so technically they can bake 52 cakes at one time. To start the process paper is taped onto one of the forms and then it is marked for the correct height.

A large pastry bag is filled with the batter that is then piped onto the rotating form. It’s a time-consuming process since each layer needs to dry completely before the next can be applied and each cake contains 9-10 layers. It takes seven hours to complete the process when baking several cakes at one time. You can click here to see a video of the batter being applied. As I was watching Frida work she said “I know it looks easy,” and my response was “no it doesn’t.” It requires just the right amount of pressure and movement combined with accuracy. I have no delusions this is an easy task.

In the final stages of baking a collar can be added for a more formal and festive touch. It’s the perfect spot for writing the names of a bride and groom or cradling a bouquet of flowers. Layers of the batter are applied, skillfully smoothed with a spatula and trimmed with a knife when dry. The final step is a layer of icing that is piped on. The most common colors are pink and/or white although in the Österlen region pink and green are common.

Once the cakes have dried briefly they are removed from the forms and are ready to package. Because spettkaka is so delicate it can disintegrate into a gloppy mess if exposed to too much humidity so they need to be packaged quickly. Once packed in plastic they can be stored away from heat, damp, and sunlight for 2-3 months.

Before postal rates sky-rocketed Johanna Jeppssons shipped cakes as far away as Asia and the U.S. but today long-distance orders are less common. You can purchase a spettkaka either by ordering it or picking up a pre-made one in the store at Johanna Jeppsons Spettkaksbageri. They also have their spettkaka available at several bakeries in the region which are listed on their website. The cost ranges from around $18-$225 with an additional cost for a collar. You can also buy pre-cut bits in a bag. I used to think those were the product of broken spettkaka but Frida enlightened me that they actually create the pieces intentionally on the cylindrical forms (as opposed to the conical forms) and that it’s rare for a spettkaka to break during the baking and packaging process.

To serve spettkaka a special saw-like knife is used to cut swaths out of the tower essentially creating columns as you go. It’s best that someone with experience takes on the task of the cutting. The goal is to make as many openings as possible and taller the cake, the more dramatic it becomes to figure out the next best way to procure a piece without sending the remainder of the confection crashing to pieces. Tradition states that how the cake is cut determines the future of the bride and groom such as how many windows their home will have or the number of children.

Spettkaka can be eaten on its own or served with ice cream, whipped cream, or a variety of sauces such as chocolate or caramel. Fresh fruit or berries are a nice accompaniment as are a glass of champagne or port. The peak occasions for spettkaka are Christmas and Midsommar but they are also popular for weddings, banquets, and special occasions year-round. A particular specialty of Frida’s is a tiered spettkaka that mimics a more traditional wedding cake in form but it is all one piece. It’s an extraordinary artistic creation that is exclusive to Johanna Jeppssons Spettkaksbageri.

On the left: Tiered spettkaka created by Frida Gylldorff and available exclusively at Johanna Jeppssons Spettkaksbageri. Photo acquired from www.johannajeppssons.se.

So what does spettkaka taste like? It has a meringue-like consistency but the potato flour keeps everything soft. It’s very airy and light, sugary sweet, and richer than meringue since it includes egg yolks as well. Not everyone appreciates it and some say it has an almost fishy aftertaste. I can understand where the naysayers are coming from, but I really enjoy it. And after visiting Johanna Jeppssons Spettkaksbageri I have a whole new appreciation for this spectacular confection. Many thanks to Mikael and Frida for sharing their craft. I love that the traditional spettkaka continues to find a place in our modern world and there are people keeping the art alive.

Johanna Jeppssons Spettkaksbageri
Föreningsgatan 85
212 14 Malmö
(+46) 40-182323

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Categories: culture, Sweden+


I moved to Sweden in 2008. This blog is for people who would like to learn more about Swedish food and culture.


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171 Comments on “Spettkaka (spit cake)”

  1. February 17, 2012 at 10:28 pm #

    The name may not be particularly appetising, but it looks amazing. Great to learn about a new type of foreign delicacy. Awesome post 🙂

    • February 17, 2012 at 10:45 pm #

      Thanks. It was a long time coming so it’s nice to have finally completed it. Definitely give it a try if you come out this way.

  2. February 22, 2012 at 8:49 pm #

    Amazing stuff – certainly makes a spectacular wedding cake shape and seems, somehow to make more sense than any other form for a wedding cake. Quite glorious 😉

  3. February 22, 2012 at 8:52 pm #

    I’ve read about these cakes–they make a version in Germany and Austria too–and can’t deny I am intrigued by the idea. Someday I’ll hopefully get to try it and not just read about it. Great post!

  4. February 22, 2012 at 9:03 pm #

    Pierwszy raz widzę takie mniam…mniam…ciasto 🙂 pozdrawiam serdecznie

  5. February 22, 2012 at 9:10 pm #

    This is beautiful and very interesting to learn about! Thanks for the lovely photos! I want to try one now, even though I had never heard of this cake before now.

  6. gingerbreadcafe
    February 22, 2012 at 9:12 pm #

    This is why I love traveling! That looks amazing I was introduced to the European sweet tooth by my Polish father and later found some fab puddings when visiting Austria.

  7. gingerbreadcafe
    February 22, 2012 at 9:15 pm #

    Great post! This is why I love traveling, I was introduced to the European sweet tooth by my Polish father and later discovered some amazing puddings when visiting Austria.

  8. February 22, 2012 at 9:15 pm #

    Thanks for sharing this very interesting food. Connie

  9. February 22, 2012 at 9:24 pm #

    Aw, I wish I had some! Hälsningar från Uppsala 🙂


  10. February 22, 2012 at 9:27 pm #

    They look spectacular. Definitely something I’ll have to try. 🙂

  11. souvenir kattunge
    February 22, 2012 at 9:45 pm #

    This cake sounds fantastic. Reminds me of funnel cakes. Think I’ll have to hunt one down the next time I’m in the south or get a friend to bring one up on a visit.

  12. February 22, 2012 at 9:48 pm #

    The tiered cake is beautiful, what a great idea for a post !

  13. February 22, 2012 at 9:56 pm #

    That cake looks so tasty! I’ve actually been to Malmo, Sweden, but I didn’t see any of this cake, is it only available at certain times of the year?

    • February 23, 2012 at 10:16 am #

      It’s available year-round, but is most popular at Christmas and Midsommar. You would find it either at the actual spettkaka bakery, or some bakeries that carry it for the actual spettkaka bakery (hope that made sense). You can find a link to the bakeries that sell Johanna Jeppssons spettkaka on their website at http://www.johannajeppssons.se/varaaterforsaljare.html.

  14. February 22, 2012 at 10:02 pm #

    Wow… I’m originally from neighbouring Finland but have never heard of Spettkaka before… here is our version in Finland : http://upload.wikimedia.org/wikipedia/commons/a/a4/Tippaleip%C3%A4.JPG
    I would assume it is the same type of a cake…
    In Finland it is called a Drop Bread… (as in a drop of…something… Tippa translates to Drop) – and as you can see- much more smaller and modest…lol.

    • February 23, 2012 at 2:57 pm #

      I am a Finn who has worked in Helsingborg/Skåne but unfortunately – years ago. Unfortunately I never tasted spettkaka – it looks delicious. i didn´t know that the Finnish tippaleipä (struva, drop bread) is a small cousin to spettkaka. Drop bread we usually eat only at 1st of May, the people in Scania can enjoy their delicatess more regularly – good for them!

  15. February 22, 2012 at 10:03 pm #

    This is incredible. What a delicacy! It looks soooooo good. And the process is just, really… long…wow…

  16. Katie
    February 22, 2012 at 10:16 pm #

    What a beautiful and interesting tradition! Thank you for sharing!

    • February 23, 2012 at 10:11 am #

      You’re welcome. I’m glad you enjoyed it.

  17. February 22, 2012 at 10:28 pm #

    I;ll try one please thanks!

  18. February 22, 2012 at 10:29 pm #

    Congrats on making freshly pressed.I know all too much about foreign delicacy’s. My father is from Scotland so I have tried some pretty bizarre things but never heard of this. Please follow my blog ThisTrailerSucks.Com , THANKS!

  19. February 22, 2012 at 10:40 pm #

    Hello, I found you on google, looking for something else. I have recently became interested in Swedish recipes because of a blogger buddy I’ve been following. He is British, living in France with his Swedish wife. You should check out his blog: http://www.fiveeurofood.com/
    Is there any way to make this pastry at home?

    • February 23, 2012 at 10:08 am #

      It was initially made in homes over an open fire, so it can be done, but I’m afraid I have no idea how to provide guidance on doing it. Thanks for sharing the blog link.

  20. February 22, 2012 at 10:49 pm #

    That’s so cool! This is a great post; I love to cook, and I had never heard of this before! Now I want cake….

  21. February 22, 2012 at 10:53 pm #

    So neat, I have never heard of this before. It looks delicious. I hope I get a chance to try this one day.

  22. mairzeebp
    February 22, 2012 at 11:14 pm #

    Although not a fan of meringue, I am so intrigued by this spit cake. It’s so pretty. I can’t help but want to give it a try. Thanks for sharing and for the photos :).

  23. February 22, 2012 at 11:28 pm #

    Great post on Freshly Pressed! I’m Finnish from my mother’s side and I’m trying to gather traditional foods that my ancestors would have made. Many Swedish foods were carried to Finland, I wonder if spettkaka is one of them? Finns make a tower of cakes, also conical, but it is a series of rings that are stacked, Kransekake, but it’s made using almond flour. I’m interested in the Spettkaka since it uses potato flour instead of almond which I’m allergic to.

  24. February 22, 2012 at 11:32 pm #

    That looks delicious! Another food to try before I die added to my list.

  25. February 22, 2012 at 11:37 pm #

    It’s a swirly good awesomeness =D! Cool pics too =D!

    • February 23, 2012 at 9:59 am #

      “Swirly-good” is a great description. Glad you enjoyed the post.

  26. February 22, 2012 at 11:47 pm #

    I definitely couldn’t manage this as a DIY project; but it’s beautiful!

  27. thewondermya
    February 22, 2012 at 11:52 pm #

    Wow this is awesome !!! Those cakes are amazing !!! Thanks for sharing wit us and congratulations on being freshly pressed !

    • February 23, 2012 at 9:58 am #

      Thank you! They really are incredible. It took me a long time to get this post finished and I’m so glad to see it is so well received. Thank you for stopping by and welcome back any time.

  28. February 23, 2012 at 12:19 am #

    This is the coolest looking design I’ve seen for cake 😀

  29. Bella
    February 23, 2012 at 12:22 am #

    this looks amazing! I would love to try some

  30. February 23, 2012 at 12:29 am #

    That. Looks. Amazing. 🙂

  31. February 23, 2012 at 12:29 am #

    Reblogged this on Kiara Lane.

  32. February 23, 2012 at 12:34 am #

    My grandmother is Swedish and remembers this cake fondly! How delicious it looks. And, your description is wonderful (as is the photography). Thanks so much for sharing!

    • February 23, 2012 at 9:57 am #

      Your grandmother must be from southern Sweden. So glad you enjoyed the post and some memories with your grandmother. Welcome back any time.

  33. February 23, 2012 at 12:35 am #

    I thought I was the only person who had heard of this. I now know I am not alone. Alleluia!

  34. carbonara
    February 23, 2012 at 12:40 am #

    Beautiful, and anytime they make a specific oven for a food it’s got to be special.

  35. February 23, 2012 at 12:40 am #

    Reblogged this on Live, Laugh, Love.

  36. February 23, 2012 at 12:42 am #

    Wow…how cool is that!! I love this and enjoy learning about something new! Congrats on FP!

    • February 23, 2012 at 9:56 am #

      Thank you! I’m so glad you enjoyed the post. Stop by any time.

  37. February 23, 2012 at 12:49 am #

    Looks so good! What an art form!

  38. February 23, 2012 at 12:56 am #

    I am completely blown away by the history of the cake and how beautiful it is. Thank you so much!

    • February 23, 2012 at 9:54 am #

      You’re welcome. I’m so glad you enjoyed it. Thank you for stopping by.

  39. February 23, 2012 at 1:06 am #

    What a fascinating article with some great photos to go along with it! I never heard of these cakes before and would love to try one! Thanks for sharing this with the rest of the world!

    • February 23, 2012 at 9:53 am #

      Thank you so much. I love sharing the information and knowing that other people find it interesting as well. Thank you for stopping by.

  40. February 23, 2012 at 1:07 am #

    Wonderful “adventurous” photos!

  41. moazz
    February 23, 2012 at 1:37 am #

    so nice

  42. February 23, 2012 at 1:46 am #

    Ooh. I love it, it IS really artistic as you say. I also love the idea of the atmosphere in bakeries…

    Lovely post. Congrats on being Freshly Pressed x

    • February 23, 2012 at 9:52 am #

      Thank you! Finding out I was Freshly Pressed was a great start to the day. And the sun is even shining!

  43. February 23, 2012 at 2:04 am #

    that looks really awesome :))

  44. UCTeja
    February 23, 2012 at 2:46 am #

    Great Pics… 🙂

  45. February 23, 2012 at 3:27 am #

    This was a wonderful post, both in the photographs and in the info. Well-written and clear.

    • February 23, 2012 at 9:51 am #

      Thank you so much. I really really appreciate your comments because that is exactly what I strive for. Thank you for stopping by and taking the time to comment.

  46. Sheila
    February 23, 2012 at 3:29 am #

    Oh MY what a lovely way to make a cake! ASTOUNDING creativity those Swedes have. Wish we had something like that here in the states!

  47. Sheila
    February 23, 2012 at 3:31 am #

    Freshly baked and freshy pressed, Well done!!

    • February 23, 2012 at 9:49 am #

      Thanks! I’m so excited to be freshly pressed. It’s my first!

  48. February 23, 2012 at 3:32 am #

    I really enjoyed this post! Never heard of this cake before. The process of making it is very interesting. Can I get it in the U.S.? Looks delicious!

    • February 23, 2012 at 9:48 am #

      So glad you enjoyed the post. I have no idea if there is a place in the U.S. that makes these. Maybe in Chicago or Minnesota where there are strong Swedish roots? You could always order one from Johanna Jeppsson’s Spettkaksbageri and have it shipped. No guarantees it will make it intact, but it is lightweight at least.

  49. travelingwilbury
    February 23, 2012 at 3:33 am #

    Wonderful blog which I discovered today.As soon as I saw your post I knew the Spettkaka reminded me of something… then I knew what it was. It strongly reminded me of the Kürtőskalács or Hungarian chimney cake which I was lucky to have tried twice.

  50. The City Lens
    February 23, 2012 at 3:37 am #

    Wow! Let me start by saying, not only am I a Greek obsessed with Swedish culture, I am so happy to learn that the “spit” can be used for cake! (Not just lamb). Great post!

    – Joanna from the City Lens Blog

  51. Carrie Z
    February 23, 2012 at 3:41 am #

    Dear Lord – I would have to buy a pair of jeans in the next size up but eating something as appetizing as this would probably be well worth it the ever expanding rear end!!!

  52. February 23, 2012 at 4:03 am #

    I’m of Swedish descent and was logging on to check my own blog when I saw the “kaka” and had to check it out. Gorgeous!! I can’t eat gluten—but if I could I would definitely want to try some. Thanks for the post!!

    • February 23, 2012 at 9:46 am #

      The spettkaka from this bakery IS gluten-free. It should really only be made with potato flour although some bakeries use regular flour as well to harden the cake. So if you do make it to Sweden, or are feeling extravagant and want to order a spettkaka, check with the bakery to make sure they only use potato flour. The bakery I highlighted, Johanna Jeppssons Spettkaksbageri only uses potato flour so they are a gluten-free option. And spettkaka is the only thing they make so there is no risk of contamination with regular flour.

  53. February 23, 2012 at 4:34 am #

    Awe… I have always wanted to visit Sweden! I grew up being told I was mostly Swedish… Well it turns out I am mostly German and Scottish. Explains why although I am blond, I don’t look Swedish. Thick curly blond hair and pug nose was the first clue. I still want to come and see the country, and this pastry looks divine! Thank you for sharing a little bit of your new culture.
    Peace and Harmony, Sj

  54. February 23, 2012 at 4:54 am #

    That looks super cool, though I’ll admit I found the idea of a cake modeled after spit kind of gross at first. Now I wanna make cool, ribbony cakes!

    • February 23, 2012 at 9:43 am #

      Ya, the spit cake isn’t so appealing when you think of it in the saliva terms rather than the rotating spit kind of terms, but spit cake is the direct translation and that’s how I have typically presented the titles of my posts.

      I wanted to try squirting on some of that batter too. It can obviously be done at home over an open fire since that is the original way of doing it, but I’m afraid I can’t begin to relate how that might be accomplished. Thanks for stopping by!

  55. Keisha
    February 23, 2012 at 5:06 am #

    This is probably the coolest thing I have ever seen. I want some of that cake!

  56. February 23, 2012 at 5:45 am #

    That looks amazing! When I first heard the name I thought it was going to be similar to something we saw in Hungary this summer where it was baked around cylinders, but this was totally different and sounds fantastic!

  57. KMKH
    February 23, 2012 at 6:27 am #

    That looks gorgeous!

  58. February 23, 2012 at 6:53 am #

    This looks really pretty and yummy! My son lives in Sweden now so I will have to ask if he’s ever eaten this! When I visited Sweden I remember all the fabulous cookies and sweet treats as well as the strong coffee. Perfect for me! Bravo!

    • February 23, 2012 at 9:40 am #

      It’s a southern Sweden thing so depending on where he is in Sweden he may not be able to find it so easily. You are right about the strong coffee. Nothing quite like a Swedish fika with a sweet morsel of a cookie and a STRONG cup of black coffee.

      • February 24, 2012 at 7:01 am #

        I completely agree! My son lives in the southern part of Sweden too.

  59. February 23, 2012 at 7:28 am #

    Looks delicious and fun to make. 🙂 Congrats on being Freshly Pressed!

    • February 23, 2012 at 9:38 am #

      I’m super excited to be Freshly Pressed. It’s so much fun to see all of these comments and to spread the word about this amazing cake.

  60. napiligal
    February 23, 2012 at 8:14 am #

    That’s amazing. Thanks for sharing. They look yummy.

  61. February 23, 2012 at 9:00 am #

    Darn I lived in Stockholm for 2 and half years and never came across this delicacy. Is it more common in Southern part of Sweden? Looks amazing!!

    • February 23, 2012 at 9:37 am #

      It’s definitely a southern Sweden thing, and even then a bit out of the ordinary. Thanks for stopping by my blog and taking the time to comment. Next time you are back in Sweden you’ll have to seek out a spettkaka.

  62. February 23, 2012 at 9:41 am #

    That is the most creative, unique cake I’ve ever seen!

  63. February 23, 2012 at 10:15 am #

    In Poland we call this kind of cake ‘sekacz’. It is popular in the south. You can also bake it over a fireplace outdoors.

  64. February 23, 2012 at 10:46 am #

    Great photographs. I enjoyed the post a lot and appreciate your honest appraisal of the taste. I write a cake blog and now my mission is to find spettkaka in London and review it.

    • February 23, 2012 at 10:50 am #

      Thank you for the nice compliment. You are close enough that having one mailed may be a reasonable option. You could contact Johanna Jeppssons Spettkaksbageri directly to find out what the shipping would be. If you do review it, please give me a shout. I’d love to know what you think.

  65. February 23, 2012 at 11:20 am #

    Reblogged this on Ugali Mo! and commented:
    nice feature. and this cake looks so good

  66. February 23, 2012 at 11:40 am #

    woooooowwww…. lovely posting. it must be quite delicious… *drooling*
    can u send it to Indonesia? 😀

    • February 23, 2012 at 12:31 pm #

      I believe they actually can ship it to Indonesia. Probably will cost an arm and a leg in shipping, but if you are serious about it contact the bakery featured in the story and they can let you know how much it would cost.

  67. February 23, 2012 at 12:45 pm #

    Hmm… that looks so delicious right now since I haven’t had breakfast! Congrats on being freshly pressed!

    • February 23, 2012 at 2:35 pm #

      Thanks! I have been known to have a piece of this for breakfast. Welcome back any time.

  68. February 23, 2012 at 1:15 pm #

    Reading the title confused me for a few minutes and after reading thoroughly I’m surprised how they thought of making such a delicacies in such way. Now my tummy won’t stop growling looking at those pictures….

    • February 23, 2012 at 2:34 pm #

      It is amazing to think about how someone came up with this idea. Lucky for us it has lasted nearly 400 years so we can marvel at it and enjoy eating it too.

  69. February 23, 2012 at 1:52 pm #

    How arty and unusual! Love them 🙂

  70. February 23, 2012 at 2:53 pm #

    these look delicious! knowing that the recipe is secret and the technique is so involved makes me want them even more. drool!

  71. February 23, 2012 at 3:50 pm #

    now, i´m hungry 😉

  72. February 23, 2012 at 3:57 pm #

    Reblogged this on wittylarius.

  73. February 23, 2012 at 4:04 pm #

    As a woman of Swedish descent, I have to admit I have NO knowledge of this cake … Loved your photos, descriptions and detail on how its made — beautiful!

    Thank you, thank you!


    • February 23, 2012 at 5:16 pm #

      You’re welcome. Thank you for taking the time to check out the post and comment.

  74. February 23, 2012 at 4:45 pm #

    Reblogged this on hippiechicjewelz.

  75. February 23, 2012 at 5:42 pm #

    It’s like a funnel cake on the outside but looks fussier to prepare. But a significantly less greasy. 🙂

    It really looks interesting. I want to try one.

  76. February 23, 2012 at 6:00 pm #

    Just found your blog today. Saw that picture of the spit-cake and it drew me right into your wonderful world! I PINNED this post to my pinboard for Recipes and I will be sharing some more of these awesome recipes elsewhere on GOOGLE+, Facebook, etc.

    • February 23, 2012 at 7:26 pm #

      Thanks so much for taking the time to check out the post and your willingness to share what you find here with others. Stop by any time!

  77. February 23, 2012 at 6:08 pm #

    Very interesting! I didn’t know about this cake… I am glad I learned about it today! 🙂

  78. Summer
    February 23, 2012 at 6:33 pm #

    This looks so good! Can the cake be made at home without using the machine?

    • February 23, 2012 at 7:28 pm #

      I’m afraid I don’t know the first thing about providing directions for making it at home. It’s something that used to be done over open fires, but the recipes are quite secret so not only do you have to figure out the old-fashioned way of making it, but you have to figure out the recipe. Sorry I can’t be of more help.

  79. February 23, 2012 at 6:42 pm #

    I’m not a pastry person but this looks very yummy! Thanks for sharing!

  80. February 23, 2012 at 6:55 pm #

    Wow! I’m Swedish (though not yet had the opportunity to visit Sweden) and enjoyed learning about this delicious tradition. Thank you, great post!

    • February 23, 2012 at 7:29 pm #

      When you do make it to Sweden, keep this treat in mind and give it a try. Thanks for checking out the post and welcome back any time.

  81. February 23, 2012 at 6:57 pm #

    I hope it tastes better than it sounds…

  82. February 23, 2012 at 7:00 pm #

    Thanks for sharing this wonderful treat from my home region! I haven’t had and spettkaka for years and actually forgot about it as you can’t get it everywhere. It’s definately something for special occasions and I remember growing up this huge cake being served at weddings and special birthday parties (like when someone turns 50). Lovely post!

    • February 23, 2012 at 7:25 pm #

      Thank you. I’m glad this brought back some nice memories for you.

  83. February 23, 2012 at 7:47 pm #

    Amazing! Your description and photos are incredible and it’d be wonderful to try this delectable cake. Thank you so much for introducing us to this unique – and very time consuming – dessert!

    • February 23, 2012 at 8:42 pm #

      Thank you for such a nice compliment. I really appreciate it.

  84. February 23, 2012 at 7:52 pm #

    These appear to be so delicious and how messy but pretty they look to be.

    Thanks so much for sharing!

    ~ Cookery for Two


  85. February 23, 2012 at 8:19 pm #

    Reblogged this on Urban Mermaid Venice and commented:
    A shout out to my Swedish roots and my father the chef. He’s gotta smoker, a pressure cooker, 2 overs and a grill but no spit. I guess I know what to get him for Christmas this year: A CAKE SPIT!

    • February 23, 2012 at 8:43 pm #

      A cake spit…for the chef who has everything. Sounds perfect!

  86. February 23, 2012 at 8:23 pm #

    My hubby is part “dumb swede” to which he is fondly in tune with. My blue eyed, silver-haired father-in-law proudly reminds us of this at each family gathering. And you’re right…Swede’s are hot. Grawr.

    You have just blown my mind with this. I have never seen anything like this. It’s amazingly beautiful and FABULOUS!

    Totally Freshly Pressed Worthy!!! Congrats!

    • February 23, 2012 at 8:44 pm #

      Thank you so much! I am so excited about making Freshly Pressed and connecting with so many wonderful people. Welcome back any time.

  87. February 23, 2012 at 9:05 pm #

    It looks sooo delicious! I hope I can try this one day andnot only looking at these super tasty pictures!

  88. February 23, 2012 at 9:13 pm #

    I love seeing food being made just as much as I love it itself. :p The way this cake gets made looks interesting and creative. I would love to eat some of it!

  89. February 23, 2012 at 10:26 pm #

    I’m at work so I didn’t read the article – but the pictures look delicious. Thanks for sharing (I might actually read the article later 😉

  90. February 24, 2012 at 12:33 am #

    This looks so amazing! I love the creativity of different cultures, there is so much I need to learn! What a great post, thank you for sharing this…now I really want cake!

  91. Papi
    February 24, 2012 at 1:00 am #

    Wow. Super cool!

  92. February 24, 2012 at 1:32 am #

    nothing looking that yummy can possibly be good for you surely?

  93. February 24, 2012 at 2:07 am #

    I had never seen the word spelled or pronounced without an ‘E’ in the middle = spettekaka = four syllables. But now I see that this has changed since I left Sweden in 1963. I thought for a fleeting moment that you had actually spelled it wrong, when I saw the word ‘spettekaka’ on the picture of Johanna Jeppson from 1917 in the middle of your essay – but then I found that even the Swedish bakery uses the abbreviated spelling on their website = spettkaksbageri.

    I submit to the need of speed and efficiency in these new times. Four syllables require 33% more time and effort than three. And, as happens every day, I have learned something new.

    Clas Ekwall

    • February 24, 2012 at 10:55 am #

      I was a bit torn about the spelling as well since you still find it both ways. But since the actual bakery had dropped the second ‘e’ I decided to as well. I think it’s really interesting that Swedes have periodically officially modernized their language. When my farmor would speak Swedish with my husband he recognized it was “old” Swedish since she was born in the U.S. to a father that left Sweden in 1888 and a mother who was born to Swedish immigrants. So she was learning Swedish as it was in the late 1800s rather than what my husband grew up with. Fascinating.

  94. February 24, 2012 at 2:59 am #

    What an incredible post! I love the tiered wedding cake photo too, so incredibly creative and extraordinary as I’ve never seen anything like it! I’m going to put that cake on my bucket list, (ps) I loooove meringue too!

    • February 24, 2012 at 9:39 pm #

      The tiered version really floors me. It’s amazing that can even be done. Frida is really an artist, no doubt. Thanks for sharing the photo and your love of meringue!

      ETA: Ok, feeling like a dork. I just figured out what a bucket list is! I’m trying to decide if making one of my own is inspiring, or depressing. 🙂

      • February 24, 2012 at 11:39 pm #

        Aww, it’s just a little list of all the things I like!!! Ok, the list is some-what large tho 🙂

  95. February 24, 2012 at 3:15 am #

    I’m ready for dessert now…

  96. February 24, 2012 at 3:16 am #

    Your pictures are beautiful! Much as I’m all geeky when it comes to words, I love watching the process of something (yummy) being made. That was sheer cake architecture. And yes. I think Swedes are very, very hot. Teeheehee.

  97. February 24, 2012 at 3:17 am #

    With a title like spit cake I just thought of a cake baked like a chicken on a spit, then of a cake made out of spit…this is much better looking then both of those.

  98. February 24, 2012 at 3:43 am #

    Congratulations on getting pressed. The pictures look amazing. Now I have to wipe the drool off my keyboard.

    • February 24, 2012 at 10:56 am #

      Or the spit? 😉

      Thanks for the nice compliments.

  99. February 24, 2012 at 4:38 am #

    nomnomnom!!! I would probably eat a whole one by myself. Kind of reminds me of a funnel cake.. only vertical.

  100. February 24, 2012 at 4:48 am #

    Hi SS,

    This cake looks incredible. I don’t know if I’ll be making the lacy cake any time soon, but I’m happy to know it exists. Thanks for sharing.


  101. sigridstankar
    February 24, 2012 at 9:10 am #

    Maybe somebody already wrote this, but it does NOT mean spit cake. I am a swede living in south of Sweden. I repeat, spette does NOT mean spit. Spett means skewer, since you make them on a skewer…

    • February 24, 2012 at 10:35 am #

      No one has mentioned that yet, and I promise I checked with my resident southern Swede husband on spit = spett before I used spit as the translation. I also checked my stora engelska-svenska ordboken (Swedish to English dictionary) and the first option given for the English word “spit” is the Swedish word “spett.” Skewer doesn’t show up as an option. Perhaps another dictionary would show differently. Mine is my husband’s big college dictionary from 1980.

      I think that spit and skewer could potentially be interchangeable in English, but spit implies rotating over a fire or heat source. Although spit does have very different meanings in English, I think the meaning that implies this cake is baked on a rotating spit is an appropriate translation. Regardless, thank you for bringing up an interesting point.

      • sigridstankar
        February 24, 2012 at 11:11 pm #

        Well I’m sure the spit thing is right. But spit, in Swedish is spott. Very close.

  102. February 24, 2012 at 12:27 pm #

    I must find a recipie for this, how wonderful to see a cake that is naturally gluten free! I am a gluten free baker currently living in the UK and always delighted to find something new to bake, thank you for sharing this wonderful looking creation!

    Baking it in a small oven may prove tricky, but that’s all part of the fun…

  103. February 24, 2012 at 1:51 pm #

    Reblogged this on babi | bubebo and commented:
    Interesting cake…

  104. February 24, 2012 at 2:12 pm #

    Completely delicious looking!

  105. February 24, 2012 at 2:47 pm #

    Wow… My mouth is watering! Your pictures and descriptions make me want to leave Ohio and fly to Sweden NOW!

    Out of curiousity, how does it compare to a funnel cake? I know funnel cakes are fried, but I’m wondering if they are at all similar, in taste especially?

    • February 24, 2012 at 8:42 pm #

      Thank you for the nice compliment! I must say that I have never had a funnel cake. But from the looks of the funnel cakes I would say they are quite different. Of course there is no oily element without the frying, but there is also no doughy aspect to spettkaka. It’s more crisp like meringue but the inside is airy and dry, not chewy like some meringue can be and not cakey like a donut. I hope that helped to answer your question a bit.

  106. February 24, 2012 at 3:09 pm #

    So cool. I never heard of this before. It looks really good. I really should not be looking at cakes at 7 in the morning. 🙂



  107. February 24, 2012 at 3:46 pm #

    Wow! Baking cookies is not actually an easy task, what more baking this cake! I want to taste test this but not bake test. I hope I can find this here in the Philippines. 🙂 Or maybe I can try to visit Sweden in the future.

    By the way, thank you for sharing.

  108. Kyoko
    February 24, 2012 at 4:12 pm #

    Reblogged this on the asylum within and commented:
    Don’t care much about its name, I think it tastes as good as it looks. ♥

  109. Raaj Trambadia
    February 24, 2012 at 4:33 pm #

    OMG !! Please delete this post 😛 You are making everyone hungry 😛 Haha !! Gr8 post !!

    And please check out my latest post on love – http://raajtram.wordpress.com/2012/02/23/love-sometimes-stupidity-d/

  110. February 24, 2012 at 4:36 pm #

    That is so unique! Looks delicious. Is there any place in the States that make this wonderful confection?

    • February 24, 2012 at 8:47 pm #

      I’m not aware of any places that make it in the U.S. I would be kind of suprised since it’s such a regional specialty. The shipping would probably be killer, but you can have one shipped to the U.S. by contacting the bakery featured in the post. Wish I could be of more help than that.

  111. February 24, 2012 at 4:41 pm #

    We are HUGE fans of Kürtőskalács! We’ve tried the variation in Prague, but it is really neat to see that there are alternative recipes in other countries. We’ll have to try it this summer when we’re in Sweden! Thanks for the tip!

  112. February 24, 2012 at 5:05 pm #

    Very Cool! never seen this before!

  113. February 24, 2012 at 6:39 pm #

    wow wonderful tradition i had never heard of this before.please do follow my blog vandybandy@wordpress.com

  114. February 24, 2012 at 10:17 pm #

    i’ve never heard of this before. looks yummy and great post!

  115. February 25, 2012 at 2:14 pm #

    Never seen this in Stockholm before. Am a big fan of Semlor, which are very tasty. Just don’t drop the rye bread on your toes or you’ll be visiting the Sjukhus!

  116. finfint
    February 26, 2012 at 10:08 pm #

    Very interesting! I love that you show us what’s all behind these pastries. I have also read the princess tarta post.
    I am myself blogging on baking, Sweden and some other stuff, in German though. My boyfriend is from Sweden and we live in Germany now, but we visit Sweden a lot. I therefore like reading about Swedish food and traditions and have put your blog on my blogroll. Thanks for these interesting posts.

    • February 27, 2012 at 8:35 am #

      So nice to hear you enjoyed the posts. I appreciate being on your blogroll. Thank you so much and welcome back any time!

  117. February 27, 2012 at 2:06 am #

    That looks tasty! Thanks for taking all those awesome pictures!

  118. February 28, 2012 at 8:42 am #

    Interestingly amazing!!!!! I like how it looks. *drool You think they can do a chocolate flavored one? That’ll be really really gooood. hehe

  119. March 6, 2012 at 8:04 am #

    This looks absolutely delicious!! Makes me wish it was summer time so I could run up on the boardwalk and get some funnel cakes.

  120. Helen
    March 19, 2012 at 10:48 pm #

    Our village bakery, Fricks Spettkaksbakeri (not sure of the spelling now!) serves theirs with sour cream and raspberry coulis, and offers rose cordial alongside as the bakery has a beautiful rose garden with loggia and a summer house in which to enjoy your treats … 52 varieties of roses, apparently – and very good icecreams!
    Billinge, near Stockamöllan on the Eslöv to Höör road and the Soderåsens National Park in Röstånga.
    Call in during the summer months, Maia, you’d be very welcome!

    • March 19, 2012 at 10:55 pm #

      Thanks Helen. I picked up one of their little brochures at a Christmas market a couple of years ago. It looks really charming. I’ve always wanted to try it out so it’s nice to hear from a friend that you enjoy it. We’ll have to check it out this summer.

  121. Eric Anderson
    October 27, 2013 at 9:36 pm #

    Great article and wonderful blog. Thanks for brightening up my day. My swedish ancestors immigrated to Michigan, USA, in the 1840’s and we’ve lost quite a bit of our heritage over the years. I would love to bring out a cake like this at our next family Christmas. Any ideas on an American bakery that might make this or be willing to ship it to us in Georgia, USA? Thanks!

    • October 28, 2013 at 8:42 pm #

      Thank you for such a nice comment. I am not aware of any American bakeries that make this, but the bakery featured in the story will ship internationally, but it won’t come cheap! Good luck!

  122. Beatrice Bjorken
    September 17, 2015 at 5:36 pm #

    Enjoyed reading and watching the spit cakes being made. Would love to order one .

  123. Dee
    August 31, 2016 at 7:20 pm #

    very cool !! where can I find a rotating form ? I would like to try and attempt making one. Thnx

    • August 31, 2016 at 9:45 pm #

      Hi there. I’ve never seen a form for making one at home, so I’m afraid I have no tips. Good luck, and if you do find something to make it work, please do come back and share that info!

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