Kladdkaka, the Swedish sticky cake

Kladdkaka, also known as the Swedish gooey cake, or Swedish messy cake. When uncut, it appears as a relatively harmless low chocolatey cake. Cut out a slice, and you will see its full potential and dangerous charm. Kladdkaka is so gooey it’s almost liquid. To me it could as well classify as a pudding. I’m not one hundred percent sure it can be taken onboard a plane for this reason. It’s definitely a cake you can’t say no to. And it’s a Swedish classic.

Sweden is fattening me up. Ever since my first winter here, when in autumn nature dims the lights, my body starts demanding more food and I put up a couple of kilos. Then in the spring it’s all about getting rid of that winter fat. I must admit that I succeed pretty well at that. Sure the fact that in the spring I start biking everywhere again helps. What does not help is the amount of delicious cakes and the overall fika culture that Sweden boasts.

I have already written about fika and the Swedish cinnamon buns, and even about innocent blueberry pies when blueberries are in season. What I have never really explored yet is the decadent world of Swedish cakes. Swedish cakes make you fat only by looking at them. Still unconvinced? Let me introduce kladdkaka.

kladdkaka swedish gooey cake

When I was a teacher, you can guarantee this was the recipe that 99% of the kids would demand. Everyone loves a good piece of kladdkaka. The closest thing you can compare it with is a very gooey brownie. But then again, you can eat brownies with your hands. I mean, you can hold a piece of brownie and feed it directly to your mouth with your hand. With kladdkaka it’s nearly impossible. You must have a spoon, unless you want to eat like a baby and get chocolate cake all over your face and hands (and clothes).

The trickiest part about kladdkaka is probably getting that right sticky texture. Not overbaking is key. Hey, if you overbake it it will still be a delicious and scrumptious chocolate cake. But that gooey effect is lost. So it’s all about the right timing. When you see that the sides are done but the centre is still wobbly is right when you want to take it out. No toothpick test here, you kinda want it slightly on the unbaked side.

kladdkaka swedish gooey cakekladdkaka swedish gooey cake

This cake needs to be low. For the proportions listed in the recipe below, the ideal cake pan is 22 cm wide.

For a cheesy twist try this cheesecake swirl kladdkaka!

Kladdkaka, the Swedish gooey kake

Course Dessert
Cuisine Swedish
Prep Time 15 minutes
Cook Time 17 minutes
Resting time 10 minutes
Total Time 32 minutes
Servings 8 portions


  • 230 g sugar
  • 100 g butter
  • 2 eggs
  • 75 g flour
  • 30 g cocoa powder
  • 1/3 tsp crushed vanilla bean
  • 1/3 tsp salt


  1. Preheat the oven to 200°C. In a small saucepan, melt the butter and set aside.

  2. In a bowl, combine sugar, eggs, vanilla and salt and mix for a couple of minutes at low speed. Do not overmix - keep the speed low and stop when the ingredients are combined.

  3. Once combined, add the flour and cocoa powder and start the mixer again, always at low speed. As you are mixing, pour in the melted butter and continue mixing. Stop when everything is evenly incorporated.

  4. Transfer the batter into a springform pan and bake at 200°C for 17 minutes. As a general rule you should take the cake out when the sides look just done but the centre is still a little wobbly. Let sit for 10 minutes before serving.

Recipe Notes

I have tried making this cake in an "allergy-free" version, making it both gluten and dairy free. I subbed the butter with a plant-based alternative and subbed the flour with a gluten free flour mix. In the gluten-free version I used 85 g of the flour mix.

The Swedes are more athletic than me and easily burn off the winter fat going cross-country skiing every weekend. So they serve this cake with a side of whipped cream. Which is a very interesting addition, especially if unsweetened, as it will nicely balance the taste and texture of the cake. But it can as well be skipped, I guess, for fatness sake. Still, Sweden is home to this amazing gooey dessert that is also so embarassingly easy to prepare.

So Sweden is a very easy country to get fat in.

Kladdkaka is a Swedish chocolate cake. When cut, it is so gooey it's almost liquid. A cake you can’t say no to.

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  1. Rini September 27, 2016 at 01:05

    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! 🙂

    1. Eva September 27, 2016 at 19:48

      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!

    1. Eva September 27, 2016 at 20:03

      It totally is!!

  2. Christina September 27, 2016 at 11:27

    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 🙂

    1. Eva September 27, 2016 at 20:04

      So cool!! It is really cool when you get to explore different food cultures at school! Hugh five for choosing Sweden 🙂

  3. B September 27, 2016 at 19:50

    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!

    1. Eva September 30, 2016 at 22:05

      I love the way you phrased it – positively deadly is definitely fitting! Thank you for your comment 😉

    1. Eva September 30, 2016 at 22:06

      Thank you!

  4. A Pulgarita November 24, 2016 at 23:14

    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!

    1. Eva November 24, 2016 at 23:17

      Ohh mousse cake with Belgian chocolate sounds like a great combination!!

  5. Kathryn Kemp February 19, 2020 at 04:36

    5 stars
    I will need to convert all of the gram measures to English ones. It looks delightful.

    1. Eva March 2, 2020 at 13:24

      Hope you will be able to make it soon, Kathryn!


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