Contents
Tiikerikkakku, or Finnish Tiger Cake, is a beautifully marbled bundt cake with rich chocolate and bright orange flavors. A Nordic classic often served during Finnish coffee breaks (kahvihetki), this cake is easy to make, stunning to serve, and perfect for any season or celebration.
Equipment
- Bundt pan
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups & spoons
- Zester or grater
- Spatula
- Whisk
- Small saucepan or microwave-safe bowl (for ganache)
Ingredients
For the Cake:
- 1 cup unsalted butter, at cool room temperature
- 2 cups granulated sugar
- 5 medium eggs
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tbsp Dutch-process cocoa powder
- 1 tsp instant espresso powder (optional)
- 3 tbsp hot water
- Zest of 1 orange
- Juice of ½ orange
For the Ganache (optional):
- ½ cup semisweet chocolate chips
- ½ cup heavy cream
Instructions
- Prepare the oven and pan:Preheat oven to 350°F (175°C). Grease a bundt pan with butter and dust with sugar. Set aside.
- Mix dry ingredients:In a bowl, whisk together flour and baking powder.
- Cream butter and sugar:In a stand mixer, cream butter and sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, then mix in vanilla.
- Combine batter:Gradually mix in the flour mixture until fully combined.
- Divide batter and flavor:Transfer ⅓ of the batter to a separate bowl. In a small bowl, whisk cocoa powder, espresso powder, and hot water. Stir into the separated batter.Add orange zest and juice to the remaining larger portion. Mix well.
- Layer and swirl:Add half of the orange batter to the bundt pan. Layer chocolate batter over it. Add remaining orange batter. Swirl gently with a knife for the “tiger” effect.
- Bake:Bake for 50–60 minutes. Cake is ready when a toothpick inserted comes out clean. Let cool in pan 10 minutes, then invert and cool completely.
- Make ganache (optional):Heat cream until just simmering, pour over chocolate chips, wait 1 minute, then whisk until smooth.
- Finish and serve:Drizzle ganache over cooled cake and serve with coffee or tea.
Notes
A Classic Nordic Marble Cake with a Citrus-Chocolate Twist
One of Finland’s most beloved cakes, Tiikerikkakku, or Tiger Cake, is a delightful marble bundt cake combining rich chocolate and zesty orange flavors. Despite its wild name, there’s nothing ferocious about this comforting treat. Known for its striking swirls and buttery texture, this cake is a staple of Finnish home baking—often found on coffee tables during casual kahvihetki (coffee breaks) and festive gatherings alike. 🇫🇮☕
While not a traditional pound cake by strict definition, Tiikerikkakku shares many of its indulgent qualities—particularly the generous amounts of butter and eggs that lend it a moist, dense crumb. The addition of cocoa and citrus gives it a bold, modern twist that feels both nostalgic and refreshingly different.
Perfectly suited for all seasons, this cake is simple to prepare, especially when baked in a decorative bundt pan. A drizzle of chocolate ganache adds a modern flair, though purists often enjoy it simply dusted with powdered sugar.🛠 Tools & Equipment
To make this Finnish classic, you’ll need the following:- Stand mixer with paddle attachment (or handheld electric mixer)
- 10–12 cup bundt pan
- Mixing bowls (medium and small)
- Silicone spatula
- Measuring cups & spoons
- Liquid measuring cup
- Citrus zester or grater
- Small saucepan or microwave-safe bowl for ganache
🍊 Ingredients for Finnish Tiger Cake
Cake Batter:
- 1 cup (2 sticks) unsalted butter, at cool room temperature
- 2 cups granulated sugar
- 5 medium eggs
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 Tbsp Dutch-process cocoa powder
- 1 tsp instant espresso powder (optional but recommended)
- 3 Tbsp hot water
- Zest of 1 orange
- Juice of ½ orange (about 3 Tbsp)
Optional Ganache Topping:
- ½ cup semisweet chocolate chips
- ½ cup heavy cream
👩🍳 How to Make Finnish Tiger Cake
Step 1: Prepare the Pan & Oven
Preheat the oven to 350°F (175°C). Grease a bundt pan with butter and dust lightly with granulated sugar to help prevent sticking and create a delicate crust. Shake out any excess sugar.Step 2: Make the Batter
In a bowl, whisk together the flour and baking powder. Set aside. Using a stand mixer or hand mixer, cream the butter and sugar together on medium speed for 3–4 minutes, until light and fluffy.Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract. With the mixer on low, slowly incorporate the flour mixture until a smooth, thick batter forms.
Step 3: Divide & Flavor the Batter
Transfer about one-third of the batter to a separate bowl. In a small bowl, whisk together the cocoa powder, espresso powder (if using), and hot water until smooth. Stir this chocolate mixture into the smaller bowl of batter until fully combined. To the remaining (larger) portion of batter, add the orange zest and juice. Mix well with a spatula to distribute the citrus flavor evenly.Step 4: Marble & Bake
Layer half of the orange batter into the prepared bundt pan. Add the chocolate batter on top and gently spread it with a spoon. Add the remaining orange batter and lightly swirl through the batters with a butter knife to create a “tiger stripe” effect. Bake for 50–60 minutes, or until the top is golden brown, the cake pulls slightly from the edges, and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then gently invert onto a wire rack or serving plate. Allow to cool completely.🍫 Make the Ganache (Optional but Delicious!)
Place the chocolate chips in a small bowl. Heat the cream until just simmering (but not boiling) and pour it over the chocolate. Let sit for 1 minute, then stir until glossy and smooth. Drizzle the ganache generously over the cooled cake using a spoon or small ladle.🧁 Serving & Storing Finnish Tiger Cake
Serve Tiikerikkakku sliced into generous wedges alongside strong coffee or black tea—just as it's enjoyed in many Finnish households. It’s an excellent treat for brunch, afternoon fika, or holiday celebrations.- The cake keeps well covered at room temperature for up to 3 days.
- For longer storage, refrigerate for up to 5 days. Let come to room temp before serving.
🔄 Variations & Tips
- ✨ Traditional Finish: Skip the ganache and simply dust the cooled cake with powdered sugar.
- 🍊 Swap the Flavors: Not a fan of orange? Omit the zest and juice, and add an extra teaspoon of vanilla for a classic chocolate-vanilla marble cake.
- ☕ Why espresso? It doesn’t add a coffee flavor—just deepens the chocolate for a more intense taste.
