Kladdkaka is a famous Swedish chocolate cake also known as the Swedish sticky cake. If you’re looking for a sticky and gooey chocolate cake, this is what you want. Ready in less than 30 minutes, this Swedish cake is perfect to quickly fix a chocolate craving without too much effort or kitchen equipment. You just need a bowl and a fork.
Kladdkaka is a very easy Swedish cake recipe. You obviously need an oven for it, but as for other equipment, it’s rather basic. All you need to do is to lightly whisk the ingredients with a fork, pour the batter into a pan and bake. The use of a hand mixer is not necessary, and not recommended either!
What’s so special about this cake is its unique texture. The name derives from the Swedish word kladdig which means sticky, messy. Kladdkaka means sticky cake – or messy cake. Uncut, it looks like a rather harmless low chocolate cake. But cut out a slice and you will understand its name. Under that slightly crispy skin kladdkaka hides a unique ooey gooey texture.
The Swedish chocolate cake
Kladdkaka is most likely one of the most famous Swedish cakes. Number one is probably Princesstårta (here as mini-prinsesstårta), a scrumptious sponge cake filled with whipped cream and covered in green marzipan. But the Swedish chocolate cake kladdkaka makes a close second.
In fact, prinsesstårta is more of a festive cake. It’s the kind of cake you buy for a birthday or some other sort of celebration. Kladdkaka, instead, is an everyday cake. Nobody whips up a complicated layered cake covered in marzipan to fix a quick craving. But kladdkaka comes together in 20 minutes. And tastes like chocolate. Actually, I think who tops the podium of Swedish cakes is in fact kladdkaka! Move over, princess cake!
Kladdkaka recipe
A chocolate cake ready in less than 30 minutes that does not require an electric mixer. How do you like the sound of that? Here’s what you will need to make it:
For detailed quantities please refer to the recipe card at the bottom of the post. As for the equipment, you just need a bowl and a fork. Well, and an oven, of course.
How to make kladdkaka
- Crack the eggs in a bowl and add the sugar, vanilla extract and salt. Whisk with a fork until homogeneous, 2-3 minutes.
- Sift the flour and cocoa powder into the egg mixture and start whisking by hand using the same fork.
- In the meantime, melt the butter. Then pour the melted butter into the mixture and stir until homogeneous.
- Do not overmix. As soon as the mixture is homogeneous, there is no need for extra stirring. You could use a hand mixer at low speed, but it’s not recommended.
- Transfer the cake batter to a springform pan (24 cm diameter) lined with baking paper.
- Bake in the preheated oven at 200°C (390°F) for 17 minutes, or until the sides look set but the centre is still wobbly.
- Take the cake out of the oven and let it set for 5 minutes before removing it from the pan. It should firm up just lightly.
- Top with a dusting of powdered sugar and serve it with some unsweetened whipped cream on the side (optional, but this is the traditional way of serving it).
Is kladdkaka a brownie?
To some extent, kladdkaka resembles a brownie. Yet, it’s not quite the same thing. First of all, brownies are square, baked in a rectangular sheet pan. Kladdkaka is always baked in a round cake pan, and sliced like a cake. This means that each and every serving of kladdkaka always features both the gooey centre and some of the drier sides. Unlike brownies, that can be cut from the sides/corners or from the centre and have different textures (what’s your favourite?).
Another difference is in the fact that brownies are made with chocolate, although variations of the recipe exist with cocoa powder. The first chocolate brownie recipe from 1899 calls for chocolate and baking soda (source). Kladdkaka is always made with cocoa powder. And no leavening agent. Legend has it kladdkaka was invented during World War 2, during a shortage of baking powder in Sweden.
Kladdkaka may not be a brownie but it’s surely closely related. Just like brownie, kladdkaka delivers a fantastic chocolate flavour in a rich and fudgy form. It’s not uncommon to find brownies topped with chocolate chips, chopped nuts or blondie swirls. Kladdkaka is mostly found in its classic form, dusted with powdered sugar on top. But if you fancy a nice variation, you should try this cheesecake swirl kladdkaka!
Tips and tricks
Do not overmix – in order to achieve the perfect sticky gooey texture you need to incorporate as little air as possible into the batter. This is why the use of a mixer is not recommended. Just whisk with a fork until the mixture is nicely homogeneous.
Do not overbake – The standard quantities in this recipe baked in a 24-cm round pan require about 17 minutes at 200°C in a static oven. Every oven is different, so in order to play safe I recommend to check your cake after 15 minutes. Take out your kladdkaka when the sides are set but the centre is still wobbly. The cake will set as it cools. Since this cake is meant to be gooey, the toothpick test in this recipe is useless.
Pair it with something special like:
- London fog ice cream – top your chocolate cake with this delicious earl grey tea ice cream.
- Homemade salted caramel – caramel sauce is a chocolate cake’s best friend.
- Cardamom cold brew latte – enjoy a delicious cup of flavoured coffee with a slice of this cake!
You may also like
- Chocolate butter cookies
- Sachertorte Chocolate Cake
- Ischoklad chocolate pralines
- Cinnamon roll cookies
- Nutella thumbprint cookies
- Bittersweet chocolate frosting
Leave a comment below if you made this recipe! Would love to know if I helped you discover your new favourite cake (or your kids’ probably). If you’re planning to make kladdkaka at a later time, pin this recipe to Pinterest.
Please subscribe to my newsletter and following me on Instagram and on Pinterest. Thank you!
Kladdkaka, the Swedish chocolate kake
Equipment
- Mixing bowl
- Fork
- Springform pan (24 cm)
- Spatula
Ingredients
- 350 g sugar
- 150 g butter
- 3 eggs
- 120 g flour
- 45 g cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Crack the eggs in a bowl and add the sugar, vanilla extract and salt. Whisk with a fork until homogeneous, 2-3 minutes.
- Sift the flour and cocoa powder into the egg mixture and start whisking by hand using the same flour.
- Melt the butter and pour it into the mixture. Stir in until homogeneous. Do not overmix.
- Transfer the cake batter to a springform pan (24 cm diameter) lined with baking paper. Bake in the preheated oven at 200°C (390°F) for 17 minutes, or until the sides look set but the centre is still wobbly.
- Take the kladdkaka out of the oven and let it set for 5 minutes before removing it from the pan. It should firm up just lightly.
Notes
- Nutrition facts are an estimate based on the suggested serving size.
- Top your kladdkaka with a dusting of powdered sugar and serve it with some unsweetened whipped cream on the side (optional, but this is the traditional way).
- Do not overmix the batter. The use of a mixer at low speed is possible but not recommended, as the batter should be stirred as little as possible. Incorporating too much air may compromise the perfect gooey texture.
Originally published in 2016; updated December 2020 with new images and better wording.
Sadly, the closest I have ever explored Swedish food was at Ikea. After looking at this delicious Kladdkaka, I’ll have to definitely explore further. Thanks for sharing! 🙂
Ikea does a great job exporting Swedish taste in both interior design and food. Anyway Swedish cuisine may not be the most renown in the world but it has its glorious moments definitely worth exploring!
This looks amazing but messy for a group gathering. What is your opinion on portioning into muffin pans, well greased with a circle of parchment on the bottom, shorter baking time, and when room temp carefully removing to a serving plate? Maybe a long narrow strip of parchment under the circle to help lift the finished cake from the muffin pan?
Hi Harriet! It’s definitely doable in a muffin tin but I’ve only seen it served in proper muffin cups. It does stick a lot to the sides of the paper so guests may have to suck the paper clean 😀 And it might not be too appealing. So I understand you would like to properly grease the sides instead to have cleaner portions. It could work – definitely with a circle of paper under and with two bands on the sides to help lift them up. Slightly longer baking time dries it up a little more, giving more strength. If it’s too runny you won’t be able to lift them whole from the pan. But once completely chilled kladdkaka does firm up! So chilling could be worth before attempting to take them out from the pan. Good luck!
Looks like a chocoholic’s dream! 🙂
It totally is!!
oh I love kladdkaka! Back in high school in our European Culture class everyone had to pick a country and introduce it (of course I picked Sweden!) and I baked kladdkaka. There was definitely room for improvement in the recipe that I’d chosen but still.. I have very fond memories of the delicious cake! Then on another exchange one of my Swedish friends baked it himself and shared it with us – sooo delicious! It is definitely time for the next kladdkaka 😀 I’m gonna remember this recipe and try it next time when I’m at home 🙂
So cool!! It is really cool when you get to explore different food cultures at school! Hugh five for choosing Sweden 🙂
🙂
Fika is the best time of day, but I can see how it can be dangerous. That cake looks positively deadly! 🙂
I’m looking forward to reading more of your blog. Congratulations on your One Lovely Blog award nomination!
I love the way you phrased it – positively deadly is definitely fitting! Thank you for your comment 😉
This looks amazing, I can almost taste it from the pictures.
Thank you!
This looks fantastic Eva! It looks similar to a chocolate mousse cake I make here and is a success but I will try your recipe too. I have to make some of these cakes soon since I promised my friends who helped me win a trip to Brussels on a contest that I would bake them the chocolate mousse cake with Belgian chocolate when I get back =) Keep going!
Ohh mousse cake with Belgian chocolate sounds like a great combination!!
I will need to convert all of the gram measures to English ones. It looks delightful.
Hope you will be able to make it soon, Kathryn!
I made this on Thursday 03/04/2021. This was incredible. I thought that I might be burning it at that high of a temperature but it did not burn, I took it out right at 17 minutes and let it cool. Almost gone, but still gooey and oh so chocolatey. Thanks for the post, I will definitely be making this again.
Hi Diane! So lovely to hear and I’m happy you loved it! Thank you for taking the time to leave a comment, I really appreciate it!
Hi Eva! I just made this and it is delicious! All my family thinks so too. Thank you for sharing the recipe 🙂
Thank you Tyler! I’m happy to hear that it was a success!!
This is now a go to recipe for me!
Love it.
Thank you!
This looks so good! What a fun recipe to make with kids!
Thanks Suzanne, it certainly is! 🙂
Thanks for sharing! Does it keep long?
Hi Vanessa, it will keep 3-5 days outside the fridge, covered.
Just made this today 2/5/23
It’s so easy and delicious 🤤
Thank you for the simple, follow along directions
Hi Kristin, Thank you for your comment, I’m glad you liked it!
I made it, it’s really good! I usually like my desserts less sweet so i only used 300g of sugar – still was very sweet and yummy! My family loved it too 🙂
Thank you Hania, I’m glad you and your family enjoyed it!
I finally made the Kladdkaka today! It came out great! Even with Einkorn flour. I baked it for 20 minutes instead of 17. Perfect! Delicious! It was a test as I’m making it for July 4th celebration and wanted to make sure it came out right before I made it for other people to enjoy.
I’m also planning on making London Fog ice cream (and chocolate chip) plus a raspberry cream cheese pie.
Eva – Please come back and offer more recipes for your fans to enjoy! 🙂
Hi Linda, Thank you so much for your lovely comment! I’m so happy you enjoy my recipes! 🙂