Skúffukaka - Icelandic Chocolate Sheet Cake


A true Icelandic classic, traditionally made with fermented and very sour milk and topped with cocoa-coffee buttercream and coconut flakes.

Here, the old recipe is revisited and simplified by using Vanilla Bean Extra Creamy Skyr for the cake and the frosting is simply luscious swirls of our Extra Creamy Coffee Skyr.

There is not a home in Iceland that doesn’t have a recipe for Skúffukaka, hand written on a slightly yellowed piece of paper somewhere in the pantry. It is THE cake Icelanders bake for any and all occasions and most children successfully learn to bake on their own from a young age. And it might just be inevitable to go through life without having Skúffukaka served at least once on your birthday when growing up in Iceland.

Skúffukaka is easy to make and absolutely delicious, best served in small squares along with an ice cold glass of milk or a piping hot cup of coffee.

For the cake:
1 1/2 cup
1 1/2 stick
Butter, Room Temp
2 cup
All Purpose Flour
1/2 cup
Unsweetened Cocoa Powder
1 tsp
Baking Soda
1/2 tsp
Baking Powder
1/2 tsp
2- 4.4 ounces
Extra Creamy Vanilla Bean Skyr
3/4 cup
For the frosting:
4 - 4.4 ounces
Extra Creamy Cold Brew Skyr
Unsweetened Coconut Flakes
Step 1:
Preheat the oven to 375F and lightly grease a 13x9 inch pan.
Step 2:
Cream sugar and butter in a stand mixer until light and airy, about 5 minutes. Add the eggs one at a time mixing well in between.
Step 3:
In a separate bowl whisk the dry ingredients together then add to the butter mixture. Mix until just incorporated.
Step 4:
Add skyr and water to the batter and mix until incorporated and smooth.
Step 5:
Bake for 25-30 minutes or until a toothpick inserted to the middle comes out clean.
Step 6:
When the cake has cooled completely, swirl Extra Creamy Coffee Skyr on top and sprinkle with shredded coconut.

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