Swedish Kladdkaka Recipe – Rich, Sticky Chocolate Cake

Swedish kladdkaka is the chocolate cake that appears at almost every fika, and one of the first cakes Swedish children learn to bake. This sticky, gooey chocolate cake is a Swedish classic that uses simple ingredients you probably already have in your pantry, and it’s nearly impossible to mess up. My version uses brown sugar and extra cocoa for a richer, chocolatey flavor that makes this cake taste amazing!

If you’ve never made kladdkaka before, you’re in for a treat! The name kladdkaka literally translates to “sticky cake” in Swedish, which perfectly describes the gooey, fudgy center that makes this dessert so special. That barely-set middle isn’t a mistake – it’s exactly what you’re aiming for. I’ll share my best tips for getting that perfect texture every time. (If you’d prefer a fluffier chocolate cake, my Kärleksmums Recipe – Swedish Love Cake is what you’re after. For a quick chocolatey no-bake fika, this Swedish Chocolate Balls Recipe – Chokladbollar is another classic thats ready in no time!)

My best tips for perfect kladdkaka

I only include measurements by weight in this recipe because the perfect gooey texture depends on getting the exact ratio of ingredients right. Cup measurements can vary too much depending on how you scoop, but grams are always accurate. 

Make sure the sugar has completely dissolved into the butter before you add anything else. This creates a smoother batter and helps develop that signature crispy top. I usually let the warm butter and sugar sit together for a minute or two, stirring occasionally, until the sugar dissolves.

Once you add the flour, mix as little as possible – just until you can’t see any dry streaks. Use regular all-purpose flour, which has less gluten than bread flour and helps keep the cake tender.

A well-greased pan is essential, but I also like to add a thin layer of shredded coconut to the bottom and sides. It gets beautifully toasted in the oven and adds a subtle texture. This coating helps the cake release cleanly and prevents sticking.

Kladdkaka bakes quickly, and a thin layer of cake batter ensures you get that perfectly gooey center. I use a 24 cm / 9-inch springform pan for this recipe. For a thick, fluffy chocolate cake, you can check out this Swedish Kärleksmums Recipe – Swedish Love Cake.

Set a timer! Every oven is different, and kladdkaka can go from perfectly gooey to overbaked in just a couple of minutes. If you’re using a fan oven, lower the temperature or shorten the baking time by a few minutes.

The middle should still be a little wobbly when you take it out of the oven. This is what you want! It will firm up as it cools, but that slight jiggle means you’ve got the perfect sticky center.

Before you remove the springform ring, run a sharp knife around the edges of the cake to make sure it releases cleanly. This prevents the top from cracking or sticking to the sides.

Leaving kladdkaka in the fridge overnight transforms it. It firms up just enough to make slicing easier, but still melts in your mouth when you eat it. It’s often served chilled at cafes but I think that the flavors and texture are at their best when served at room temperature or when it’s slightly warm.

I always leave the cake on the springform base for serving. It’s much easier to handle, and you can decorate around the edges with whipped cream or fresh berries to make it look more finished.

Swedish Kladdkaka Recipe

Prep time: 5-10 minutes Bake time: 10-12 minutes Serves: 6-8 people

Instructions

1. Set the oven to preheat to 170°C / 340°F. Grease a 24cm springform pan thoroughly with butter or oil, then sprinkle with shredded coconut, sesame seeds, or breadcrumbs if using. Tilt the pan to coat the bottom and sides evenly, tapping out any excess.

2. Weigh the butter into a small saucepan and melt over low heat. Remove the pan from the heat and add the sugar, whisking until well combined.

3. Add the eggs and whisk well until completely combined. Add the cocoa powder and vanilla extract if using and mix well to combine.

4. Add the flour and use the whisk or a spatula to make a smooth batter, mixing as little as possible to avoid developing the gluten (which can make the cake chewy instead of gooey).

5. Pour the batter into the prepared springform pan, using a spatula to spread it evenly all the way to the edges. Bake at 170°C / 340°F for 10-12 minutes.

6. Allow the cake to cool lightly. Run a sharp knife around the edges before removing the springform ring.

Serve warm, at room temperature, or chilled from the fridge.

Serving suggestions

The beauty of this cake is that it’s so rich and delicious on its own, it really doesn’t need any bells or whistles!
It’s traditionally served cold or at room temperature simply with a sprinkling of powdered sugar or a dollop of whipped cream. Our family loves to enjoy it warm, straight from the oven with vanilla ice cream, and occasionally with fresh berries or a simple berry compote.

Storage

Transfer leftover slices to an airtight container and refrigerate for up to a week or freeze for up to 3 months. Thaw overnight in the fridge. The texture will be slightly less gooey than fresh, but still delicious. 

Variations

We never get tired of this cake, but sometimes mix things up a little by adding a teaspoon of instant coffee granules to the melted butter.

For an easy chocolate orange cake, add the zest of one orange to the batter when adding the flour.