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    Home » Recipes » Cakes

    Kladdkaka (Swedish Sticky Chocolate Cake)

    Published: Jan 25, 2023 · Modified: May 17, 2023 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    A chocolate cake that’s out of the oven in twenty minutes? Yep, that’s Swedish Sticky Chocolate Cake for you! Locally known as ‘Kladdkaka,’ try it for dessert and find out why it’s such a classic Swedish treat!

    An overhead shot of a slice of Swedish sticky chocolate cake, with whipped cream and fresh berries.

    It might not be as ubiquitous as kanelbullar (Swedish cinnamon buns), but kladdkaka is one of Sweden’s traditional cakes.

    It’s excellent for dessert or fika — perfect with coffee, tea, or wine.

    So, what is kladdkaka?

    It’s a delicious Swedish chocolate cake with a ‘sticky‘ or ‘gooey‘ center.

    How do you accomplish that? It’s simple — you cook it in less time. 🙂

    Aside from the stickiness, the locals love kladdkaka because of how easy it is to make.  

    You don’t need to melt any chocolate at all; you just need to have good cocoa powder for baking.

    You don’t believe me? Well, judge for yourself! 🙂

    IF YOU WANT MORE CLASSIC SWEDISH DESSERT RECIPES, CHECK OUT THESE POSTS!

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    Ingredients

    All the ingredients you need to make kladdkaka at home.
    • Flour – you only need all-purpose flour for making Swedish sticky chocolate cake.
    • Butter – unsalted, melted, and cooled.
    • Sugar – fine (caster) sugar is excellent for making kladdkaka.
    • Eggs – medium-sized eggs (63 to 73 grams per piece) at room temperature.
    • Cocoa powder – this traditional kladdkaka recipe only uses cocoa powder, but make sure you get a good one for baking.
    • Vanilla sugar and salt – just use your favorite brand.
    A closer shot of Swedish sticky chocolate cake highlighting the sticky center of the cake.

    Preparation

    Start making kladdkaka by heating oven to 180°C (350°F).

    Prepare an 8-inch cake pan by greasing it with butter and dusting it with some breadcrumbs.

    Melt butter in a small saucepan.

    Melting butter for making kladkaka at home.

    Set aside to cool.

    Use a strainer to sift the flour into a medium-sized bowl.

    Straining the flour before adding them to the rest of Swedish sticky chocolate cake ingredients.

    Using a larger bowl, combine eggs and sugar.

    Combining the eggs with sugar as preparation for making kladdkaka.

    Mix to get a pale-colored mixture, then add the cocoa powder and vanilla sugar.

    Pour the cooled and melted butter.

    Pouring melted butter with eggs and cocoa powder to form the base for Swedish sticky cake.

    Mix to combine evenly.

    Add the sifted flour from earlier.

    Adding flour with the rest of kladdkaka batter.

    Use a spatula to fold the dry ingredients with the rest of the kladdkaka batter.

    Pour the Swedish sticky chocolate cake batter into the prepared pan.

    Use an angled spatula to even the top.

    Last step of preparing Swedish sticky chocolate cake before baking.

    Place your kladdkaka pan in the lower part of the oven for twelve to fifteen minutes.

    Remove from the oven and let cool for about ten minutes.

    Your kladdkaka is now ready for serving!

    An overhead shot of Swedish sticky chocolate cake, with a slice ready for serving.

    Helpful tips

    • If you want a slightly thicker kladdkaka, use a 7-inch pan instead — and adjust the cooking time accordingly.
    • Everyone’s oven is different, so I strongly suggest inserting a toothpick in the center of your kladdkaka when you hit twelve minutes. You can then decide how ‘gooey‘ you want it to be.
    • Since the center of the cake is still wet, be careful when transferring the entire kladdkaka into a plate.
    A slice of gooey Swedish chocolate cake, served with coffee and berries.

    What is an overbaked kladdkaka?

    It’s what you get when the middle of kladdkaka is fully cooked — meaning it has solidified because you kept it in the oven for a bit too long.

    That’s why it’s wiser to do the toothpick test, especially if you’re using a new oven.

    For my oven, twelve minutes is a bit too wet for my taste, while eighteen minutes is a tad overbaked — fifteen minutes is just perfect.

    How to serve kladdkaka?

    • Dust your kladdkaka with powdered sugar, and serve some fresh berries with it.
    • A dollop of whipped cream on top, and you can also add some berries, especially a ‘tangy’ one like raspberries.
    • A scoop of vanilla ice cream, especially in the summer — absolute yum. 🙂

    Easy peasy, right? So give this kladdkaka recipe a try one of these nights!  

    OR GET SOME IDEAS FROM THIS LIST OF CAKES FROM AROUND THE WORLD!

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    📖 Recipe

    Feature image for kladdkaka, showing a slice with cream on top.

    Kladdkaka Recipe (Swedish Sticky Chocolate Cake)

    A chocolate cake that's out of the oven in twenty minutes? Yep, that's Sticky Chocolate Cake for you! Locally known as 'Kladdkaka,' try it for dessert and find out why it's such a classic Swedish treat!
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: Swedish
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12
    Calories: 197kcal
    Author: Neriz

    Equipment

    • Pyrex Measuring Cups
    • Measuring Spoons
    • Mixing Bowls
    • Hand Mixer
    • Strainer for Sifting
    • 8-inch Cake Pan
    • Rubber Spatula
    • Angled Spatula

    Ingredients

    • 150 grams butter (2/3 cup when melted), plus more for greasing the pan
    • 2 medium eggs
    • 3/4 cup sugar
    • 125 grams flour (about 2/3 cup, heaping)
    • 7 tablespoons cocoa powder
    • 1 tablespoon vanilla sugar
    • 1/8 teaspoon salt
    • breadcrumbs (or flour), for dusting the pan

    Instructions

    • Preheat your oven to 180°C (350°F) and prepare an 8-inch cake pan by greasing it with butter and dusting it with breadcrumbs.
    • Use a small saucepan to melt the butter, then set it aside to cool.
    • Strain the flour and set it aside as well.
    • Combine eggs and sugar in a large mixing bowl.
    • Mix until you get a pale-colored mixture, then add the cocoa powder and vanilla sugar.
    • Pour the cooled, melted butter and mix.
    • Add the flour and use a spatula to fold it with the rest of the kladdkaka batter.
    • Pour the Swedish sticky chocolate cake batter into the prepared pan.
    • Use an angled spatula to even the top.
    • Place the kladdkaka pan in the lower part of the oven for 12 to 15 minutes.
    • Remove from the oven and let cool for about 10 minutes.
    • Your traditional kladdkaka is now ready for serving!

    Notes

    • Cook’s Tip #1:  Everyone’s oven is different, so I strongly suggest inserting a toothpick in the center of the cake when you hit twelve minutes. You can then decide how ‘gooey‘ you want your kladdkaka to be.

    Nutrition

    Calories: 197kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 116mg | Potassium: 69mg | Fiber: 1g | Sugar: 14g | Vitamin A: 352IU | Calcium: 13mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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