Swedish Kladdkaka Recipe (Sticky Chocolate Cake)

A slice of swedish sticky chocolate cake beside a dollop of whipped cream on a white plate with a fork. There is a cup of coffee in the background

Swedish Kladdkaka Recipe (Sticky Chocolate Cake)

Course: Dessert, Fika

Cuisine: Swedish

Diet: Vegetarian

Keyword: cake, chocolate, chocolate cake, sticky cake, swedish

Prep Time: 10

Cook Time: 10

Cooling time: 20

Total Time: 40

Servings: people

Calories: 305kcal

Author: Holly Campbell

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! The name literally means “sticky cake” in Swedish, and that gooey, almost-undercooked center is irresistible!

Print Recipe

Equipment

Kitchen scale
Small saucepan
Whisk
Springform pan – 24cm / 9 inches
Mixing bowl

Ingredients

115 g Butter 1 stick – salted or unsalted
130 g Brown sugar
2 Eggs
60 g All-purpose flour
5 tbsp Unsweetened cocoa powder – 40g / 5 tablespoons

Optional

1 tsp – 1 teaspoon
2 tips Shredded coconut /sesame seeds/ or fine breadcrumbs (for coating the pan)
1 tbsp Butter or oil for greasing

To serve

1 tbsp Powdered sugar Whipped cream, fresh berries, or vanilla ice cream

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.
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.
Add the eggs and whisk well until completely combined. Add the cocoa powder and vanilla extract if using and mix well.
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).
The batter should be quite loose and easy to pour. If it seems too thick, add a tablespoon of milk or hot water to loosen it slightly.
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.
The center should still be wobbly when you remove it.
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.

Notes

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.
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Nutrition

Please note:

This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.