Kladdkaka (Swedish sticky chocolate cake) is the perfect dessert for any chocolate lover! With its gooey texture, chocolatey flavor, and simple ingredient list, kladdkaka is a dessert that’s easy to make and impossible to resist. So, whether you’re looking for a dessert to impress your dinner guests or just want to treat yourself to something sweet, this kladdkaka recipe is sure to hit the spot.

Slice of kladdkaka on a plate with whipped cream.

What is Kladdkaka?

Kladdkaka is a traditional Swedish dessert that translates to “sticky cake” in English. It’s a dense and fudgy chocolate cake that’s incredibly easy to make and requires only a handful of simple ingredients.

The cake is typically baked in a round cake pan and has a crispy top layer with a soft and gooey center. It’s often served with a dollop of whipped cream or a sprinkle of powdered sugar on top.

Kladdkaka is a popular dessert in Sweden and is often served during special occasions such as birthdays, holidays, and other celebrations.

History of Kladdkaka

The exact origin of kladdkaka isn’t clear, but it’s believed to have originated in Sweden in the 1960s. The cake was first introduced as a variation of the traditional chocolate cake, which was typically a lighter and fluffier cake.

According to popular lore, kladdkaka was invented by accident when a Swedish home cook forgot to bake the cake for the full amount of time, resulting in a dense and gooey cake that stuck to the fork. The cake was a hit with her family and friends, and the recipe quickly spread throughout Sweden.

Today, kladdkaka is one of the most popular desserts in Sweden and is often featured on the menu of restaurants and cafes. It’s also become popular in other countries, such as Finland, Norway, and Denmark.

Ingredients & Substitutions

Cocoa powder: Use a good quality cocoa powder for the best flavor.
Unsalted butter: I use unsalted butter when baking. Different brands of butter use varying amounts of salt in salted butter. Using unsalted butter will help give uniform results when baking. If you’re using salted butter, reduce or eliminate any additional salt.
All-purpose flour: The base of the cake.
Eggs: I used large eggs.
Vanilla: Enhances the flavor of other ingredients.
Salt: Flavor enhancer. Leave it out if you’re using salted butter.

How to Make Kladdkaka

Flour and cocoa powder in strainer over a bowl.

Sifted flour and cocoa powder in a bowl.

Preheat the oven to 350°F.
Grease a 9″ round springform pan and line the bottom with parchment paper.
Melt the butter in a small saucepan over medium-low heat or in the microwave. Set it aside to cool.
In a medium-sized bowl, sift together the cocoa powder, flour and salt using a sifter or a fine mesh strainer.

Eggs and sugar mixed together with a whisk in a mixing bowl.

In a separate, large mixing bowl, combine the sugar and eggs and mix gently until fully incorporated. Avoid overmixing or creaming the mixture, as this will introduce too much air and create a light and fluffy cake, which is not what we want for kladdkaka.

Add the cooled, melted butter to the egg mixture and mix to combine.
Fold in the dry ingredients and gently mix together.
Pour the batter into the prepared pan and bake about 18-22 minutes. The center of the cake will puff up as it bakes and then sink as it cools. When you press gently on the top of the cake the crust should need a bit of pressure to crack.

Let the cake cool in the pan.
Once cooled, remove the cake gently from the pan. Serve it immediately or store it at room temperature or in the refrigerator until you’re ready to serve it. The cake will continue to set as it cools.

Overhead view of kladdkaka with a slice cut out and a bowl of whipped cream.

Expert Tips

Don’t cream the eggs and sugar. Unlike a typical chocolate cake that requires a light and fluffy texture, kladdkaka is meant to be dense and flat. If you incorporate air into the mixture, the cake will not have the desired texture. Instead, gently mix the eggs and sugar until they are just combined to achieve the perfect consistency for this indulgent dessert.
Don’t overbake it. This cake is supposed to be gooey and sticky inside, similar to an undercooked brownie. If you bake it for too long, it will become dry and solid. Instead, aim to bake the cake until the center has lightly set.
Use a springform pan. I’ve used both a cake pan and a springform pan to make this cake. While it does work in a cake pan, using a springform pan makes it much easier to remove the cake. If you’re using a cake tin, be sure to grease the pan well and you may even want to use some parchment paper.

What to Serve With Kladdkaka

Coffee – Coffee and chocolate are a match made in heaven. The bitterness of the coffee helps to balance out the sweetness of the cake.
Glögg – A glass of my glögg (Swedish mulled wine) complements the rich chocolate flavor of kladdkaka.
Beer – A dark and malty beer, such as a Porter or Stout, can be a surprising but delicious pairing with kladdkaka.
Berries – Fresh berries are a great pairing with kladdkaka. They add a refreshing and tart contrast to the sweetness of the cake.

How to Store

To store kladdkaka, it’s best to wrap it in plastic wrap to prevent it from drying out. It can then be stored at room temperature for up to 3 days or in the refrigerator for up to a week.

To freeze, wrap it in plastic wrap and place it in an airtight container or freezer-safe storage bag. It can be stored in the freezer for up to 2 months. Before serving, let it thaw at room temperature for a few hours.

More Recipes You’ll Love

Kladdkaka (Swedish Sticky Chocolate Cake)

Kladdkaka (Swedish sticky chocolate cake) is gooey, chocolatey, and easy to make.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings

Ingredients

10 Tbsp butter
1 cup white sugar
2 eggs, large
2 tsp vanilla
½ cup all-purpose flour
½ cup cocoa powder
¼ tsp salt

Instructions

Preheat oven to 350°F.
Grease a 9" round springform pan and line the bottom with parchment paper.
Melt butter in a small saucepan over medium-low heat or in the microwave. Set aside to cool.
In a medium-sized bowl, sift together the cocoa powder, flour and salt using a sifter or a fine mesh strainer.
In a separate, large mixing bowl, combine the sugar and eggs and mix gently until fully incorporated. Avoid overmixing or creaming the mixture.
Add the cooled, melted butter to the egg mixture and mix to combine.
Fold in the dry ingredients and gently mix together.
Pour the batter into the prepared pan and bake about 18-22 minutes. The center of the cake will puff up as it bakes and then sink as it cools. When you press gently on the top of the cake the crust should need a bit of pressure to crack
Let the cake cool in the pan.
Once cooled, remove the cake gently from the pan. Serve it immediately or store it at room temperature or in the refrigerator until you're ready to serve it. The cake will continue to set as it cools.

Notes

Don’t cream the eggs and sugar. Unlike a typical chocolate cake that requires a light and fluffy texture, kladdkaka is meant to be dense and flat. If you incorporate air into the mixture, the cake will not have the desired texture. Instead, gently mix the eggs and sugar until they are just combined to achieve the perfect consistency for this indulgent dessert.

Don’t overbake it. This cake is supposed to be gooey and sticky inside, similar to an undercooked brownie. If you bake it for too long, it will become dry and solid. Instead, aim to bake the cake until the center has lightly set.

Use a springform pan. I’ve used both a cake pan and a springform pan to make this cake. While it does work in a cake pan, using a springform pan makes it much easier to remove the cake. If you’re using a cake tin, be sure to grease the pan well and you may even want to use some parchment paper.

To store kladdkaka, it’s best to wrap it in plastic wrap to prevent it from drying out. It can then be stored at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition

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