I first came across Kladdkaka when I was looking for a dessert that didn’t require much effort but still delivered rich flavor. This cake quickly became a favorite—its simple ingredients and gooey center make it perfect for those moments when you want something comforting and chocolatey. What I love most about it is that it comes together in no time, yet the result feels like a special treat.
Now, let’s walk through this easy recipe!
Ingredients for the Perfect Kladdkaka
Every ingredient plays a key role in making this cake as sticky and delicious as it should be:
- 2/3 cup plain flour
- 5 tablespoons cocoa powder
- 1/8 tsp salt
- 1 cup brown sugar
- 2 large eggs
- 100g salted butter
- 1 teaspoon vanilla
To decorate:
- Strawberries
- Icing sugar for dusting
Prepare the Cake Pan
The first step is preparing your pan for the cake to come out perfectly:
- Preheat the oven to 350°C (180°F).
- Line a 7-inch round cake pan with parchment paper.
- Butter the sides and bottom, then dust with cocoa powder. This extra cocoa ensures the cake doesn’t stick while adding a touch of flavor.
Melting the Butter
Melt 100g of salted butter on low heat and allow it to cool for 10 minutes. Cooling the butter is essential—it helps keep the cake’s texture smooth and cohesive when mixed with the other ingredients.
Mixing the Dry Ingredients
In a large bowl, combine brown sugar, sifted flour, cocoa powder, and a pinch of salt. These dry ingredients form the base of your cake’s flavor.
Bringing It All Together
- Slowly pour the melted butter into the dry mixture, stirring as you go.
- In another bowl, whisk the eggs and then fold them into the mixture along with the vanilla extract.
- Use a spatula to gently mix everything until the batter is smooth.
Baking to Perfection
Pour the batter into your prepared pan and bake for 18-20 minutes. Keep an eye on it—the edges should firm up, while the center stays soft and sticky.
Finishing Touches
Once your Kladdkaka has cooled:
- Dust it with a light sprinkle of icing sugar.
- Top with fresh strawberries for a sweet, refreshing contrast.
And that’s it—a cake that’s quick to make but packed with rich, chocolatey goodness. Kladdkaka is best served slightly warm, and the gooey center makes every bite melt in your mouth. It’s the kind of dessert that feels indulgent yet effortless, perfect for when you need a sweet escape.
Swedish Sticky Chocolate Cake Recipe (Kladdkaka)
Ingredients
- ⅔ cup Plain flour
- 5 tablespoons Cocoa powder
- ⅛ tsp Salt
- 1 cup Brown sugar
- 2 Large eggs
- 100 g Salted butter
- 1 teaspoon Vanilla
- Strawberries for decoration
- Icing sugar for dusting
Instructions
- Preheat the oven to 350 deg C. (180 F).
- Line the bottom of a 7” round cake pan with parchment. Rub the parchment and side of the pan with butter. Sprinkle with some cocoa powder to coat the pan. Spill out any excess cocoa powder. Set aside.
- In a pan over low heat, melt the butter. Allow to cool for 10 minutes.
- Into a large mixing bowl, add the brown sugar, sift in the flour, cocoa powder, and salt.
- Mix the dry ingredients together.
- Slowly add the melted butter and mix.
- Whisk the two eggs and add into the mixture. Using a spatula, mix the batter until well incorporated.
- Pour the batter into the baking pan.
- Bake at 350 deg C. (180 F) for 18-20 minutes.
- Allow the cake to cool. Dust with icing sugar and decorate with strawberries… Enjoy!
Notes
- Important: Ensure that you let the melted butter cool for 10 minutes before adding it to the mixture. This prevents the eggs from cooking prematurely.
- Serving Suggestion: This cake is delicious on its own or served warm with a scoop of vanilla ice cream and fresh strawberries.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days.
- Tip: For an extra touch of flavor, you can add a pinch of sea salt on top before baking.
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