Kladdkaka is Sweden’s famously sticky chocolate cake, loved for its crisp edge and dense, soft center.
The one-bowl batter uses melted butter and minimal mixing, then bakes briefly so the middle stays fudgy rather than airy.
The center should still move slightly when the pan leaves the oven; residual heat completes the set.
Serving Suggestions
Serve small slices for fika with lightly whipped cream and strong coffee.
Recipe Notes
Keep covered at room temperature for two days or refrigerate for five days.
Swedish Kladdkaka
A low Swedish chocolate cake with a thin cracked top and a dense, sticky center.
Equipment
- 9-inch springform pan
- Medium saucepan
- Mixing bowl
- Whisk
- Rubber spatula
- Fine sieve
Ingredients
Cake
- 10 tbsp unsalted butter plus more for the pan
- 1 1/2 cups granulated sugar
- 2 large eggs at room temperature
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp vanilla extract
- 1/2 tsp fine salt
Serve
- 2 tbsp powdered sugar for dusting
- 1 cup heavy cream softly whipped
Instructions
Mix:
- Heat the oven to 350 F (175 C). Butter a 9-inch springform pan and line the base with parchment.
- Melt the butter and cool for 5 minutes. Whisk in the sugar, eggs, and vanilla just until combined.
- Sift in the flour, cocoa, and salt. Fold until no dry streaks remain; do not beat air into the batter.
Bake:
- Spread the batter in the pan with one broad spatula swirl. Bake for 18 to 22 minutes until the edge is set and the center still moves slightly.
- Cool in the pan for 45 minutes, then release the ring. The cake firms while keeping a sticky center.
Serve:
- Dust lightly with powdered sugar.
- Cut small wedges and serve with softly whipped cream and coffee.
Notes
- A metal pan gives the cleanest set edge; begin checking at 18 minutes.
- For an even fudgier texture, chill the cooled cake for two hours and bring it back toward room temperature before serving.
Nutrition
Calories: 430kcalCarbohydrates: 48gProtein: 5gFat: 26gSaturated Fat: 16gCholesterol: 115mgSodium: 170mgFiber: 3gSugar: 34g