A recipe for Kladdkaka (Swedish Chocolate Sticky Cake)! This easy cake comes together with simply a bowl and springform pan.
Kladdkaka is a Swedish cake similar in consistency to a fudgy brownie or chocolate mud cake and a perfect treat for Fika. The top is crisp and lightly cracked, while the interior is incredibly dense and moist.
This is a very easy cake to make with minimal prep work. Just take care to not overmix the batter and bake just until set.
Simply whisk together melted butter, sugar, eggs, cocoa powder, vanilla sugar, flour, and salt to create a thick batter.
Pour into a greased or parchment-lined 8 inch (23 centimeter) springform pan and bake just until the center is set with cracks starting to appear on the top. A toothpick inserted in the edge of the cake will come out clean, but it should still be covered in chocolate when inserted in the center.
Allow to cool slightly in the pan before serving warm with a dusting of powdered sugar, whipped cream, and fresh raspberries if desired. For even more decadence, top with a scoop of vanilla ice cream.
A Few Tips
This cake is best made in an 8 inch (20 centimeter) springform pan. Any larger and the cake will be too thin to get that notable texture.
I personally prefer to line the springform with parchment for easy removal. As the name suggests, the Kladdkaka is a bit sticky. If not using parchment, grease well with butter.
The batter is best mixed by hand with a spatula or wooden spoon. You want to bring together the ingredients just until combined.
The cookbook, Fika, makes a gluten-free version of this cake by swapping the all-purpose flour for ground almonds.
Notable Ingredients
Vanilla sugar adds a wonderful light vanilla flavor to the Kladdkaka. You can buy small packets of vanilla sugar in the European section of many larger supermarkets, but it is easy to make at home.
Scrape out the seeds of one vanilla bean and mix well with 2 cups (400 grams) granulated sugar. Store in an airtight container with the scraped out vanilla beans.
If you do not have vanilla sugar available, swap for 1 teaspoon vanilla extract or vanilla bean paste.
Looking for more Swedish recipes?
Try my:
This recipe was originally posted in February 2014 and updated in March 2023.
Kladdkaka (Swedish Chocolate Sticky Cake) Recipe
Adapted from Carrots and Spice
Kladdkaka (Swedish Chocolate Sticky Cake)
Ingredients
- 10 tablespoons (145 grams) unsalted butter melted
- 1 1/4 cups (250 grams) granulated sugar
- 2 large eggs
- 1/4 cup (25 grams) unsweetened cocoa powder
- 1 tablespoon (14 grams) vanilla sugar or 1 teaspoon vanilla extract
- 2/3 cup (83 grams) all-purpose flour
- 1/4 teaspoon salt
For serving:
- Powdered sugar
- Whipped cream
- Fresh raspberries
Instructions
- Preheat oven to 375˚F (190˚C) and grease an 8 inch (20 centimeter) springform pan with butter or line the sides and bottom with parchment.
- In a large bowl, stir together the butter and sugar with a spatula or wooden spoon. Beat in the eggs until combined.
- Stir in the cocoa powder, vanilla sugar, flour, and salt until just combined with no streaks remaining.
- Transfer to the prepared springform pan in an even layer.
- Bake in the preheated oven just until set with the top beginning to harden and crack, 20-25 minutes. The interior should still be moist and sticky.
- Allow to cool in pan and serve with powdered sugar, whipped cream, and raspberries.
Sharon G
Oh my gosh that looks delicious!!
Tara
Thank you!
Lily
Absolutely delicious and can’t wait for my family to try this cake tomorrow! How should it be stored? Does it need to be refrigerated?
Tara
Hi Lily! I store it in the refrigerator for up to a couple of days and rewarm slices lightly in the microwave before serving.
Ruth Auker
I made this for a potluck. It was a huge hit! I will be making this again many times!
Tara
So happy to hear! Thank you, Ruth!