Name: Swedish Sticky Chocolate Cake (Kladdkaka)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Swedish
Ingredients: 100g unsalted butter, melted; 2 large eggs; 250g granulated sugar; 1 tsp vanilla extract; 40g unsweetened cocoa powder; 100g all-purpose flour; 1/4 tsp salt; Powdered sugar, for dusting (optional)

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Kladdkaka is Sweden’s iconic sticky chocolate cake—simple to make yet irresistibly rich and gooey. With its crisp outer layer and soft, molten center, this decadent dessert is a must-try for chocolate lovers. Whether served plain, with whipped cream, or alongside fresh berries, it’s the perfect addition to any fika or celebration.

Why You’ll Love This Recipe

Kladdkaka delivers big flavor and indulgence with minimal effort. Requiring just a handful of ingredients and 30 minutes from start to finish, it’s one of the easiest and most rewarding cakes you can make. The balance between its crisp edges and gooey interior is what makes this treat uniquely Swedish—and endlessly crave-worthy. It’s perfect for those last-minute dessert needs or when you’re simply in the mood for a rich, fudgy bite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

100g unsalted butter, melted
2 large eggs
250g granulated sugar
1 tsp vanilla extract
40g unsweetened cocoa powder
100g all-purpose flour
1/4 tsp salt
Powdered sugar, for dusting (optional)

directions

Preheat Oven and Prepare Pan:
Preheat the oven to 175°C (350°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
Whisk Eggs and Sugar:
In a large mixing bowl, whisk together the eggs and sugar until the mixture is light in color and slightly fluffy.
Add Wet Ingredients:
Stir in the vanilla extract and melted butter until well combined.
Incorporate Dry Ingredients:
Sift in the cocoa powder, flour, and salt.
Gently fold the dry ingredients into the wet mixture just until combined. Avoid overmixing to preserve the soft texture.
Bake:
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 18–20 minutes. The edges should be set while the center remains slightly underbaked and gooey.
Cool and Serve:
Let the cake cool in the pan.
Once cooled, dust with powdered sugar if desired and serve with whipped cream or raspberry sauce.

Servings and timing

Servings: 8 servings
Prep Time: 10 minutes
Baking Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 330 kcal per serving

Variations

Espresso Kick: Add 1 tsp of instant espresso powder to the batter for deeper chocolate flavor.
Nutty Version: Fold in chopped walnuts, pecans, or hazelnuts for added texture.
Spiced Twist: Add a pinch of cinnamon or cardamom for a subtle warm undertone.
Gluten-Free: Use a gluten-free all-purpose flour blend as a direct substitute.
Mini Kladdkaka: Bake in ramekins for individual servings with slightly reduced baking time.

storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for about 10–15 seconds to restore their gooey center. Kladdkaka can also be frozen (wrapped tightly) for up to 1 month. Thaw overnight in the fridge before serving.

FAQs

What is kladdkaka?

Kladdkaka is a Swedish chocolate cake known for its sticky, gooey center and crisp exterior—similar to a brownie, but softer and more molten.

Is kladdkaka meant to be underbaked?

Yes, that’s what gives it its signature gooey texture. The center should remain soft and slightly fudgy.

Can I use Dutch-processed cocoa powder?

Yes, either natural or Dutch-processed cocoa works well in this recipe.

Do I need to use an electric mixer?

No, you can whisk everything by hand. Avoid overbeating to keep the cake tender.

How do I know when it’s done?

The edges should be firm, while the center remains soft and sticky. A toothpick inserted in the center should come out with moist crumbs.

Can I double the recipe?

Yes, you can double the ingredients and bake in a larger pan. Adjust baking time accordingly.

What can I serve with kladdkaka?

Whipped cream, vanilla ice cream, or a tart berry compote are classic accompaniments.

Can I make this ahead?

Yes, it’s even better the next day as the flavors deepen. Store in a cool place and bring to room temperature before serving.

Is kladdkaka gluten-free?

Not by default, but it can easily be made gluten-free with a suitable flour substitute.

What size pan should I use?

A 9-inch (23 cm) round cake pan is ideal. Using a different size may affect baking time and texture.

Conclusion

Swedish Sticky Chocolate Cake (Kladdkaka) is a chocolate lover’s dream—rich, dense, and wonderfully gooey. With its ease of preparation and irresistible flavor, it’s a staple in Swedish kitchens and a standout in any dessert lineup. Whether served warm with cream or cold with berries, kladdkaka is a timeless treat that never disappoints.

Swedish Sticky Chocolate Cake (Kladdkaka)

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Kladdkaka is a classic Swedish sticky chocolate cake known for its crisp edges and gooey center—quick to prepare and deeply chocolaty, often served with whipped cream or berries.

Author: Mari
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: Swedish
Diet: Vegetarian

Ingredients

Units Scale

100g unsalted butter, melted
2 large eggs
250g granulated sugar
1 tsp vanilla extract
40g unsweetened cocoa powder
100g all-purpose flour
1/4 tsp salt
Powdered sugar, for dusting (optional)

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Instructions

Preheat oven to 175°C (350°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
In a large bowl, whisk together eggs and sugar until light and fluffy.
Stir in vanilla extract and melted butter.
Sift in cocoa powder, flour, and salt. Fold gently until just combined—do not overmix.
Pour batter into the prepared pan and smooth the top.
Bake for 18–20 minutes. The center should remain gooey while the edges are set.
Let cool in the pan. Dust with powdered sugar before serving.
Optional: serve with whipped cream, vanilla ice cream, or raspberry sauce.