If you have a sweet tooth and love chocolate, then this Kladdkaka (Swedish Sticky Chocolate Cake) Recipe is an absolute must-try for your dessert repertoire. This cake boasts a delightfully rich, fudgy interior that practically melts in your mouth, wrapped in a thin, slightly crispy exterior that gives it a perfect texture contrast. It’s ridiculously easy to make, requiring just a handful of everyday ingredients, yet delivers such an impressive depth of flavor that it’s beloved in Sweden and beyond. Whether you’re serving it for a casual coffee break or a special occasion, this cake’s sticky, luscious nature never fails to bring smiles and second helpings.
Ingredients You’ll Need
Getting started with this Kladdkaka (Swedish Sticky Chocolate Cake) Recipe is a joy because the ingredients are simple, familiar, and each one plays a key role in the cake’s irresistible texture and flavor. From the creamy richness of butter to the deep cocoa notes, every component comes together in harmony.
- 3 eggs: These bind the batter and add richness that balances the fudgy texture.
- 11 tablespoons butter: Melted butter gives the cake its moist, tender crumb and that signature sticky mouthfeel.
- 1 ¼ cups sugar: Sweetness that also helps create the shiny, crackly top crust when baked.
- 1 cup all-purpose flour: Provides just enough structure without making the cake cakey or dry.
- 1 teaspoon vanilla sugar or extract: Adds a subtle warmth and depth that complements the chocolate beautifully.
- 1 teaspoon baking powder: Helps the cake rise slightly to form the perfect crust while keeping the center gooey.
- 6 tablespoons cocoa powder: The heart of the cake’s intense chocolate flavor—choose a good-quality unsweetened cocoa for best results.
- Powdered sugar for decoration: Adds a simple, elegant finishing touch with a delicate sweetness.
How to Make Kladdkaka (Swedish Sticky Chocolate Cake) Recipe
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature when the batter is ready. Grease a 9-10 inch springform pan thoroughly and line the bottom with baking paper. This prevents sticking and makes it easy to remove the finished cake without breaking the delicate crust.
Step 2: Melt Butter and Mix Wet Ingredients
Melt the butter gently so it’s warm but not hot—letting it cool slightly prevents the eggs from scrambling when you mix them. Stir in the sugar and then the eggs, beating well. This mixture becomes the rich base that brings lusciousness and sweetness to the cake.
Step 3: Combine Dry Ingredients and Incorporate
In a separate bowl, sift together the flour, cocoa powder, baking powder, and vanilla sugar to ensure even distribution and avoid lumps. Gently fold these dry ingredients into the butter-egg mixture until just combined. The batter should be smooth and glossy—resist overmixing, which can toughen the crumb.
Step 4: Bake to Perfection
Pour the batter into your prepared pan and spread it evenly. Bake for about 25 minutes; the magic of Kladdkaka is in its texture, so the edges should be crisp while the center remains soft, gooey, and slightly jiggly when you gently shake the pan. This sticky middle is what makes it so decadently unique.
Step 5: Cool Down and Decorate
Once baked, allow the cake to cool completely at room temperature to set the fudgy center properly. After it’s cooled, dust the top with a generous sprinkle of powdered sugar for a classic and attractive finish that contrasts beautifully with the dark chocolate.
Step 6: Chill and Slice for Clean Cuts
Chilling the cake in the fridge for at least an hour before slicing helps it firm up, making clean, precise slices easy to achieve. This step ensures your Kladdkaka looks as stunning as it tastes when served.
How to Serve Kladdkaka (Swedish Sticky Chocolate Cake) Recipe
Garnishes
Enhance the humble elegance of your Kladdkaka by adding fresh berries like raspberries or strawberries on top, which add a bright, tangy counterpoint to the rich chocolate. A dollop of whipped cream or a scoop of vanilla ice cream makes it irresistibly creamy and adds temperature contrast that elevates the whole experience.
Side Dishes
While Kladdkaka shines on its own, pairing it with a simple cup of black coffee or a rich, creamy latte can complement the cake’s sticky sweetness perfectly. If you want something extra, a small serving of lightly sweetened mascarpone or crème fraîche offers a silky texture that blends seamlessly with each bite.
Creative Ways to Present
Turn your Kladdkaka into a showstopper by serving slices on mini dessert plates with decorative drizzles of caramel or raspberry sauce. For parties, bake mini versions in muffin tins and top each with a swirl of whipped cream and a single berry. Even dusting cocoa powder or cinnamon on top of the powdered sugar can add a lovely aromatic dimension.
Make Ahead and Storage
Storing Leftovers
Kladdkaka keeps beautifully in an airtight container in the refrigerator for up to four days. The texture deepens overnight, becoming even more fudgy and flavorful. Just make sure it’s well-covered to prevent drying out or absorbing other fridge odors.
Freezing
Yes, you can freeze Kladdkaka! Wrap it tightly in plastic wrap and then place it in a freezer-safe container or bag. It freezes well for up to two months. When ready to enjoy, thaw in the refrigerator overnight to preserve its perfect sticky texture.
Reheating
When reheating, warm slices gently in the microwave for about 15-20 seconds or until just warmed through. Avoid overheating, which can change the delightful gooey consistency. Pair a warm slice with ice cream for a dessert moment you won’t forget.
FAQs
What makes Kladdkaka different from a regular chocolate cake?
Kladdkaka is distinguished by its intentionally gooey and sticky center, with a thin, crisp crust. Unlike traditional chocolate cakes, it has a fudge-like texture rather than a fully baked, fluffy crumb, making every bite decadently rich and moist.
Can I substitute ingredients in this Kladdkaka (Swedish Sticky Chocolate Cake) Recipe?
You can make small substitutions, like using vanilla extract instead of vanilla sugar or butter alternatives for a dairy-free version, but for the authentic texture and taste, it’s best to stick closely to the original ingredients, especially the cocoa powder and butter.
How do I know when the Kladdkaka is properly baked?
The best indicator is the texture in the center—it should still be soft and a bit jiggly while the edges are set and slightly crisp. If you insert a toothpick, it should come out with moist crumbs, not dry.
Can I make this cake without a springform pan?
While a springform pan makes removal easier, you can use a regular round cake pan lined with parchment paper. Just be extra careful when removing the cake, as its sticky texture can stick more easily to other pans.
Is Kladdkaka suitable for beginners?
Absolutely! This Kladdkaka (Swedish Sticky Chocolate Cake) Recipe is perfect for bakers of all levels because it’s forgiving and quick. The simple steps and minimal ingredients mean you can impress family and friends with minimal effort.
Final Thoughts
If you’ve never tried Kladdkaka before, this recipe is your golden ticket to discovering a new favorite chocolate dessert that’s both incredibly indulgent and surprisingly simple. I promise, once you bake this sticky, fudgy treat, it will become a go-to crowd-pleaser that you’ll want to share again and again. So grab your ingredients and start baking—you’re moments away from a truly Swedish chocolate delight!
Print
Kladdkaka (Swedish Sticky Chocolate Cake) Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: Swedish
Description
Kladdkaka is a traditional Swedish sticky chocolate cake known for its rich, gooey center and crisp outer crust. This dessert is quick to prepare, requiring minimal ingredients and time, making it perfect for a cozy treat or an impressive yet simple dessert for gatherings. The cake is baked until just set around the edges, preserving its signature moist and fudgy texture inside, and is typically dusted with powdered sugar before serving.
Ingredients
Main Ingredients
- 3 eggs
- 11 tbsp butter
- 1 ¼ cups sugar
- 1 cup all-purpose flour
- 1 tsp vanilla sugar or vanilla extract
- 1 tsp baking powder
- 6 tbsp cocoa powder
For Decoration
- Powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9 to 10-inch springform pan with baking paper to prevent the cake from sticking and to ensure easy removal.
- Prepare the Batter: Melt the butter and allow it to cool slightly to avoid cooking the eggs when mixing. Stir in the sugar and crack in the eggs, mixing well until the mixture is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and vanilla sugar or extract. This ensures even distribution of ingredients and prevents lumps.
- Mix Batter: Add the dry ingredients into the butter and egg mixture and gently fold until the batter is smooth and uniform in color, without overmixing to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared springform pan. Bake for approximately 25 minutes, or until the edges and top appear firm and slightly crispy while the center remains soft, gooey, and a bit jiggly to the touch, which is key to Kladdkaka’s characteristic texture.
- Cool and Decorate: Remove the cake from the oven and let it cool completely in the pan. Once cooled, dust the top generously with powdered sugar to add a sweet finishing touch.
- Chill and Slice: Refrigerate the cake for a while before slicing. Chilling helps the cake set further and allows for cleaner, neater slices when serving.
Notes
- Do not overbake; the center should stay slightly undercooked for that traditional sticky texture.
- Use a springform pan lined with parchment paper for easy removal and neat edges.
- You can substitute vanilla sugar with vanilla extract but adjust quantity accordingly.
- For an extra indulgent twist, serve with whipped cream or vanilla ice cream.
- Store leftovers covered in the refrigerator and consume within 3 days for best freshness.
