Name: Kladdkaka Swedish Sticky Chocolate Cake Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Swedish
Ingredients: 1/2 cup unsalted butter; 1/4 cup unsweetened cocoa powder; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; pinch of salt; powdered sugar

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If you’ve never tried Kladdkaka Swedish Sticky Chocolate Cake, you’re about to discover what makes Swedish desserts so irresistible. Imagine slicing into a cake where the edges are firm yet the middle remains wonderfully gooey and luscious, almost like the lovechild of a brownie and molten chocolate cake. With its crisp sugar top, deep cocoa flavor, and signature sticky center, this treat isn’t just a breeze to whip up, it’s an experience worth savoring with every bite.

Kladdkaka Swedish Sticky Chocolate Cake Recipe - Recipe Image

Ingredients You’ll Need

You’ll be surprised by how short the ingredient list is, yet every component plays a starring role in creating the unforgettable texture and decadent taste of Kladdkaka Swedish Sticky Chocolate Cake. Each ingredient brings its own magic—let’s look at how they come together!

Unsalted Butter: This brings richness and moisture, plus makes that iconic, silky chocolate base.
Unsweetened Cocoa Powder: Choose a good-quality cocoa for the deepest, most intense chocolate flavor.
Granulated Sugar: Not only sweetens the cake but also gives the top that signature crackly crust.
Large Eggs: Eggs bind the cake and give it a slightly custardy, chewy texture in the center.
Vanilla Extract: A splash of vanilla rounds out the chocolate and deepens the flavors.
All-Purpose Flour: Just a bit is needed—a low flour ratio is the secret to the cake’s legendary stickiness.
Pinch of Salt: Don’t skip this! Salt subtly intensifies the chocolate’s complexity.
Powdered Sugar for Dusting: A snowy sprinkle before serving adds elegance and balances the deep cocoa notes.

How to Make Kladdkaka Swedish Sticky Chocolate Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F (180°C). Grease an 8-inch round cake pan, then line the bottom with parchment paper. This ensures an easy, beautiful release for your finished Kladdkaka Swedish Sticky Chocolate Cake—no heartbreak over stuck edges!

Step 2: Melt the Butter and Cocoa

In a small saucepan over low heat, gently melt your butter. You want it just melted, not sizzling. Once melted, remove it from the heat and stir in your cocoa powder until smooth and glossy. This cocoa-butter base infuses every bite with ultra-rich chocolate flavor.

Step 3: Whisk Sugar, Eggs, and Vanilla

In a large mixing bowl, whisk together your granulated sugar, eggs, and vanilla extract until combined. Be careful not to overmix—this cake is all about sticky, not fluffy! A few swift turns with your whisk will do the trick.

Step 4: Mix in the Cocoa-Butter

Pour the chocolatey butter mixture into your egg-sugar bowl. Mix gently until you have a luscious, uniform batter. Resist the urge to over-stir—the gooey center of a Kladdkaka Swedish Sticky Chocolate Cake depends on it.

Step 5: Fold in the Flour and Salt

Add the flour and a pinch of salt to your bowl. With a spatula, fold just until the flour disappears—no more. A tender touch keeps the inside perfectly underbaked and sticky (just the way a real kladdkaka should be!).

Step 6: Bake to Sticky Perfection

Scrape your silky batter into the prepared pan, smoothing out the top. Bake for 18–22 minutes: you want the edges set, but the center should still wiggle and look a bit underdone. That’s the sign you’ve nailed the hallmark stickiness!

Step 7: Cool and Finish

Let the cake cool in the pan for 10 minutes—this helps it set just enough to hold its shape. Gently run a thin knife around the edge, then unmold onto a plate. Once cool enough, dust generously with powdered sugar. Today, you’re serving up a classic Kladdkaka Swedish Sticky Chocolate Cake that looks straight out of a Scandinavian café.

How to Serve Kladdkaka Swedish Sticky Chocolate Cake

Garnishes

The beauty of Kladdkaka Swedish Sticky Chocolate Cake is how beautifully it plays off simple garnishes. A snowfall of powdered sugar is traditional and always elegant. Add a dollop of soft whipped cream or a scoop of cool vanilla ice cream—both cut through the richness with creamy perfection. For a touch of color, a handful of fresh raspberries or sliced strawberries make it festive and utterly inviting.

Side Dishes

This cake shines alongside light, palate-cleansing sides. Try pairing with fresh fruit, a spoonful of tangy berry compote, or even a Scandinavian-style vanilla custard sauce. A fresh cup of coffee or espresso, in true Swedish fika tradition, completes the moment.

Creative Ways to Present

If you want to get playful, try baking the batter in individual ramekins for adorable single serves. Alternatively, cut the finished cake into wedges and drizzle with melted chocolate, or serve on a rustic wooden board for that cozy, hygge-inspired feel. You can even stack thin slices with whipped cream between layers for a mini “sticky chocolate cake” torte—adored by both kids and grown-ups alike!

Make Ahead and Storage

Storing Leftovers

Kladdkaka Swedish Sticky Chocolate Cake keeps beautifully for 2–3 days stored in an airtight container at room temperature. Because of its fudgy texture, it actually tastes just as dreamy—sometimes even better—the next day, as the flavors meld and the texture grows even denser and stickier.

Freezing

If you have extra (or want to prep ahead), this cake freezes well. Wrap the cooled cake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge or on the counter before serving, and it’ll retain that swoon-worthy gooey middle!

Reheating

For a slightly warm and extra-melty cake, gently reheat slices in the microwave for about 10–15 seconds. You just want to tease out that sticky center, not cook it further. Alternatively, pop the whole cake (covered) in a low oven for a few minutes if serving a crowd.

FAQs

Can I make Kladdkaka Swedish Sticky Chocolate Cake gluten-free?

Yes! Swap the all-purpose flour for your favorite gluten-free blend. Because the cake is so fudgy and low on flour already, most gluten-free substitutes work perfectly and keep that legendary stickiness.

Why is my Kladdkaka not gooey in the center?

This usually means the cake was overbaked. Remember, it should look slightly underdone when you pull it from the oven—the gooey middle firms up as it cools, but never becomes like a traditional cake.

Can I double the recipe?

Absolutely! Just use a larger (perhaps 9×13-inch) pan, and keep an eye on bake time—the center may take a few extra minutes, but always err on the side of less. Doubling is perfect for parties or family gatherings.

Do I need a mixer for this recipe?

Nope! Kladdkaka Swedish Sticky Chocolate Cake is meant to be made by hand, with a simple whisk and spatula. In fact, overmixing with a mixer can actually take away from that magical sticky center.

Can I add nuts or chocolate chips?

Of course—experimenting is half the fun. A handful of chopped hazelnuts, walnuts, or dark chocolate chips folded into the batter adds delicious texture and interest without compromising the traditional sticky base.

Final Thoughts

I’ve never met anyone who could resist the allure of a freshly baked Kladdkaka Swedish Sticky Chocolate Cake. With its simple ingredients, quick preparation, and that show-stopping gooey center, it’s a recipe you’ll want to have on repeat for celebrations, cozy evenings, or anytime a chocolate craving strikes. Go ahead—treat yourself and share the magic of this beloved Swedish classic!

Kladdkaka Swedish Sticky Chocolate Cake Recipe

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4.8 from 12 reviews

Author: admin
Total Time: 30 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadent delight of Kladdkaka, a traditional Swedish sticky chocolate cake that is rich, gooey, and utterly irresistible. This easy-to-make dessert is perfect for satisfying your sweet cravings with its fudgy center and delicate cocoa flavor.

Ingredients

Scale

Cake:

1/2 cup unsalted butter
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
pinch of salt

For Dusting:

powdered sugar

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Instructions

Preheat Oven: Preheat oven to 350°F. Grease and line the bottom of an 8-inch round cake pan with parchment paper.
Melt Butter and Cocoa: In a small saucepan over low heat, melt butter, then remove from heat and stir in cocoa powder until smooth.
Mix Batter: In a large mixing bowl, whisk together sugar, eggs, and vanilla until just combined. Stir in the cocoa-butter mixture. Gently fold in flour and salt until no dry streaks remain.
Bake: Pour batter into prepared pan and spread evenly. Bake for 18–22 minutes, until the edges are set but the center is still slightly gooey.
Cool and Serve: Cool in the pan for 10 minutes before removing. Dust with powdered sugar and serve warm or at room temperature.