Swedish Sticky Chocolate Cake (Kladdkaka)
User Reviews
4.5
Swedish Sticky Chocolate Cake (Kladdkaka)
Description
This Swedish Sticky Chocolate Cake (Kladdkaka) recipe uses simple ingredients like butter, cocoa powder, flour, eggs, sugar, vanilla extract, and salt. The batter is gently mixed to maintain a tender crumb. The cake is baked in an 8-inch round pan that's buttered and coated generously with cocoa powder to prevent sticking and add subtle texture. Baking is timed so the top is set but still slightly gooey in the center, which gives this cake its signature sticky, fudgy quality.
When baked properly, the cake has a firm crust with a moist and dense interior that melts in the mouth. It does not require frosting, but a light sprinkle of powdered sugar can enhance its simple chocolate flavor and add a delicate visual contrast.
This cake is typically served cut into wedges and can be enjoyed on its own or accompanied by whipped cream or fresh berries for added freshness. It’s suitable for chocolate lovers who prefer a dense, moist texture over airy cakes.
The notes offer tips for pan selection—using a springform pan to serve straight from the base or a round pan to invert the cake—and advise careful inverting techniques since the cake is delicate when removed from the pan.
Ingredients
- ½ c. butter plus 1/2 T. for preparing the pan, unsalted
- 6 T. cocoa powder plus 1 to 2 T. more for preparing the pan
- 1 c. all-purpose flour
- 2 egg gently whisked, large
- 1-1/2 c. sugar
- ⅛ tsp. kosher salt
- 1 T. vanilla extract pure
- powdered sugar optional for sprinkling over the top
Instructions
- Preheat oven to 350° F.
- In a medium saucepan over medium heat, melt the butter. Remove from heat to cool a bit.
- While butter is melting and then cooling: Prepare an 8" round cake pan by first buttering the bottom and sides. Line bottom of pan with parchment paper, and then butter top of parchment paper. Add extra cocoa powder to the pan, and then tilt it about, allowing cocoa to distribute over the butter and cover the entire interior of the pan. Invert pan over the sink and tap it gently with your hand to remove any excess cocoa. Set pan aside.
- Sift flour, cocoa, and salt into a medium bowl and then whisk in the sugar.
- Add cocoa mixture to melted butter in saucepan. With a sturdy spatula, stir gently until halfway incorporated. Add whisked eggs and vanilla. Stir gently to bring all ingredients together. Transfer mixture to prepared cake pan.
- Bake on lower oven rack for about 25 minutes, until the top is set but the center is still gooey. The top should be firm, but crack under light pressure from your finger. We bake this cake exactly 24 minutes for it to be perfectly set with a sticky/gooey interior. You may need to experiment with timing to achieve this perfect texture, as oven temperatures and baking equipment varies. Once you know how your oven reacts, you will know the perfect length to bake it going forward.
- Remove pan from oven and let cool on a rack for 1 hour. Run a butter knife between the pan and the cake to loosen it. Invert onto cake plate. (See note below.)
- Dust cake top with powdered sugar, if desired. Serve cold for a more firm and fudgy texture. Or serve slightly warm or at room temperature for a sticky/gooey texture. Top individual slices with fresh berries, whipped cream, and/or ice cream, if desired.
Notes
- Choose an 8" springform pan for easy serving or an 8" round pan if you prefer to invert the cake onto a platter.
- When inverting the cake from the pan, use oven mitts to gently hold the cake and quickly flip it to avoid breaking the delicate crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 226kcal | 11% |
| Carbohydrates | 52g | 17% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 32mg | 11% |
| Sodium | 36mg | 2% |
| Sugar | 43g | 86% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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