Contents
Kladdkaka is a beloved Swedish dessert known for its crisp edges and soft, sticky center. This easy-to-make chocolate cake skips baking powder, resulting in a dense, fudgy texture that’s both rich and satisfying without being overly sweet. Made from simple ingredients like butter, sugar, eggs, flour, and cocoa powder, Kladdkaka is perfect served warm with whipped cream, ice cream, or fresh berries. Its unique texture and straightforward recipe have made it a favorite treat across Sweden for decades.
Ingredients
- 170 g unsalted butter
- 400 g granulated sugar
- 3 large eggs
- 130 g all-purpose flour
- 50 g unsweetened cocoa powder
- 1 tsp vanilla extract optional
- a pinch of salt
Instructions
- Preheat the oven to 175°C (350°F). Grease a round 8-inch (20 cm) cake pan and line the bottom with parchment paper.
- Melt the butter slowly — either in a pan or microwave — and let it cool for a minute or two.
- In a mixing bowl, whisk the sugar and eggs together until the mixture becomes smooth and just a bit lighter in color.
- Add in the melted butter and vanilla (if you’re using it).
- In another bowl, sift together the flour, cocoa powder, and salt. This helps avoid lumps.
- Gently fold the dry ingredients into the wet mixture. Don’t overmix — the batter should be thick and glossy.
- Pour it all into your prepared pan and even out the top.
- Bake for 18–22 minutes. The edges should look set, but the middle should still wobble slightly when you move the pan. That’s how you get the sticky texture.
- Let it cool in the pan for 15–20 minutes before slicing. It’s amazing when it’s warm, but still great at room temperature.
Notes
Kladdkaka – Sweden’s gooey chocolate favorite 🍫
If you’re a chocolate lover, Kladdkaka is something you don’t want to miss. It’s a Swedish cake that’s all about texture — crisp around the edges, but soft and sticky in the center. The name actually means “sticky cake,” and that pretty much sums it up. It’s rich, easy to make, and honestly kind of addictive.
So, what is Kladdkaka? 🤔
You could call it Sweden’s version of a chocolate cake, but it’s not your typical fluffy one. This one skips baking powder altogether, which is why it turns out so dense and fudgy. The middle stays soft and slightly underbaked on purpose, while the outside firms up just enough to hold it together. The result? A chewy, chocolatey dessert that feels like a mix between brownies and lava cake — but simpler and more rustic.Why people love it ❤️
What makes Kladdkaka stand out is how it's baked. You don’t wait until it’s fully cooked through. Instead, you pull it from the oven while the center still jiggles a little. That’s the magic. The contrast between the thin crust and the gooey middle is what gives it that unforgettable bite. Also, it’s not super sweet. The cocoa really comes through, making it feel rich and satisfying without being heavy.Ingredients you probably already have 🧑🍳
One more reason to love Kladdkaka — you don’t need anything fancy. Most of the time, you already have everything in your kitchen:- Butter – for that smooth, rich texture
- Sugar – enough to balance the cocoa 🍬
- Eggs – they help hold everything together 🥚
- Flour – just a bit to give the cake structure 🌾
- Unsweetened cocoa powder – the star of the show 🍫
- Vanilla extract and salt (optional) – to round out the flavor 🌿
Serving ideas 🍽️
Kladdkaka is great on its own, but if you want to dress it up a bit, here are some ideas:- A spoonful of whipped cream adds a soft, airy contrast ☁️
- Vanilla ice cream is perfect, especially if the cake’s still warm 🍦
- A sprinkle of powdered sugar looks nice and adds a light sweetness ❄️
- A few berries — like raspberries or strawberries — bring a fresh, slightly tart touch 🍓
Oh my goodness, Kladdkaka! That gooey center is calling my name. The ingredient list looks so simple, I have to try this. Warm with whipped cream? Sold!