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Kladdkaka (aka Swedish Sticky Chocolate Cake) is one of Sweden's most beloved (and easy) desserts and every chocolate lover's dream come true! This version is also a one-bowl, no-mixer recipe that comes together quickly with pantry staples!
I originally posted this Swedish Sticky Chocolate Cake back in 2018 but thought it was appropriate to share again as it's one of the easiest and most delicious cakes you'll ever have the pleasure of meeting. And I love that its ingredients are all pantry or refrigerator staples so it's easy to put together without making a trip to the grocery store. In addition to all of that, I received the following comment recently which, to me, gave this Swedish-inspired cake an official stamp of approval!
As a Swede, I was looking for a way to spruce up my normal kladdkaka recipe for my work-colleagues as we had a birthday bash for two of the Swedes here... found your recipe and thought to try it as it looked so yummy! Have to say it was a hit with both the Swedish people as well as the other nationals. Absolutely amazing and there were not even crumbs left after they had discovered it! Absolutely fabulous, and will definitely be doing it again! Thank you for sharing, very much appreciated, from a Swede living abroad
A funny name for a fantastic cake
The real name for this Swedish Sticky Chocolate Cake is Kladdkaka. Kladdkaka is pronounced like this and it's one of Sweden's most popular cakes. I've gathered, from doing some research, that there are as many versions of Kladdkaka as there are blondes in this land of the midnight sun! Every Swedish café, small or large has its own version of Kladdkaka, which literally means "sticky cake".
What is Kladdkaka?
Kladdkaka is similar to our beloved American brownies but different at the same time. It's a dense, rich chocolate dessert with a crisp exterior and a soft and gooey interior. It's a bit like an underbaked chocolate cake, reminding me of our "molten chocolate cakes" that were popular several years ago. Kladdkaka is often described with words like "sticky", "gooey" and "fudgy". I describe it as a "chocolate lover's dream come"!
One-bowl, no-mixer
Not only is this Swedish Sticky Chocolate Cake super delicious, but it's also incredibly easy to make. If you have an 8-inch cake pan, a mixing bowl and a wooden spoon or whisk, that's all the equipment you'll need to put this cake together. And if you keep a stash of cocoa in the pantry, you probably have everything necessary to mix up one of these wonderful chocolate cakes.
I mentioned earlier that every café in Sweden has its own version of Swedish Chocolate Sticky Cake. It only seemed proper that this Café should too! I tried a few different recipes, then came up with my own. The cake is delicious right out of the oven, with just a simple dusting of powdered sugar or cocoa and a dollop of freshly whipped cream.
We loved the simplicity of serving it on its own, but I also wanted to share a simple and decadent way to dress up this cake with an easy (two-ingredient) sea-salted truffle topping. Serve your Kladdkaka on a pool of our Ridiculously Easy Raspberry Coulis for a fabulous flavor combination and a beautiful presentation. The coulis looks fancy but it truly is ridiculously easy! Check out the video below:
Got a sweet tooth? No need to spend a lot of time or make something complicated or fussy. Just raid the pantry and whip up a Swedish Sticky Chocolate Cake. Then wait for the rave reviews to come rolling in.
Café Tips for making this Swedish Sticky Chocolate Cake
- Be careful to not overbake this cake. You want a somewhat molten, moist interior.
- Don't be tempted to use a higher temperature. Some of the recipes I tried called for baking the Kladdkaka at 400˚F. The outer edges got overdone and the center ended up sinking. Not so pretty (see my failure below!)
- Because you want the center of the cake to be "sticky", the traditional "toothpick test" won't work. Just go according to the time and you should be fine.
- When this cake comes out of the oven, let it cool for a few minutes in the pan. Then run a thin-bladed knife all the way around the edge, even if you plan on adding the truffle topping. This will make it much easier to remove later.
- You need an 8-inch round or square cake pan for this recipe. You can use a 9-inch pan but the cake will not be as high.
- For easy removal of this cake and to ensure a pretty presentation, be sure to grease the pan well. You also want to line the bottom with a round of parchment paper. You can easily cut your own, but I love these pre-cut parchment paper circles. They make it a breeze when you get ready to make a cake.
- A little trick - if you're cutting your own parchment paper rounds, quadruple the layers of parchment paper and cut 4 at a time. Store the extras in your cake pan. Next time you make a Swedish Sticky Chocolate Cake, you'll be all set to go!
- This is a one-bowl cake. I use the microwave to melt the butter, mix up the cake in the same bowl and then wash it while the cake bakes. I then have a clean bowl for making the topping.
- If you don't have a microwave, melt the butter on the stovetop in a medium-size pot and mix up the rest of the cake right in the pot.
- This cake freezes beautifully. I like to cut the cooled cake into small wedges, then freeze them for one hour, uncovered. Once the wedges are frozen, you can place them in a storage container or ziplock bag. It will be easy to pull out just the amount of servings you need. Allow the cake to thaw completely before serving.
- I use a sprinkle of flaky sea salt as a garnish and delicious gourmet touch. My favorite flaky sea salt is Maldon. It's more expensive than ordinary salt, but a box will go a long way. Don't use it as an everyday salt, but rather as a "finishing" salt for both sweet and savory dishes. To use it, take a pinch between your thumb and forefinger and rub them together to slightly break up the large flakes. It's wonderful! And if you need a little gift for a foodie buddy, a box of Maldon will seal your friendship forever!
- This cake is very rich. Even though it's made in an 8-inch pan, you can easily get 12-14 servings from 1 cake. For a super elegant dessert, serve small wedges of this Swedish Sticky Chocolate Cake on a pool of our Ridiculously Easy Raspberry Coulis. Add a dollop of whipped cream and a sprig of mint. Expect lots of oohs and aahs!
Thought for the day
You will keep in perfect peace those whose minds are steadfast because they trust in You. Trust in the Lord forever, for the Lord, the Lord Himself is the Rock Eternal! Isaiah 26:3&4
Kladdkaka (aka Swedish Sticky Chocolate Cake) is one of Sweden's most beloved (and easy!) desserts and it's definitely a chocolate lover's dream come true!
- 10 tablespoons butter (I use salted)
- 1 ⅓ cups sugar
- 2 eggs
- 5 tablespoons unsweetened cocoa powder
- ¾ cup all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ½ cup heavy cream
- 8 ounces semisweet chocolate chips
- 1 teaspoon pure vanilla extract
- flaky sea salt I love Maldon
- whipped cream, mint sprigs optional
- Ridiculously Easy Raspberry Coulis optional
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Preheat oven to 325˚F. Spray an 8-inch round or square cake pan with baking spray or grease the pan with butter and then dust with flour. Line the bottom of the pan with a round (or square) piece of parchment paper. Don't omit this or the cake will be difficult to remove from the pan.
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Place butter in a medium-size microwave-safe bowl and cover bowl with a plate or paper towel. Cook in the microwave on high power for 1 ½ minutes, or until butter is melted.
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Add sugar to the bowl with melted butter and whisk to combine. Add eggs, one at a time and stir well after each addition. Add the cocoa, flour, vanilla and salt. Stir just until all dry ingredients are incorporated.
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Transfer batter to prepared pan and spread out to an even layer. Bake for 20-22 minutes. Don’t over bake. The cake should be slightly firm on the outside, but moist and sticky inside.
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Cool completely OR let the cake cool for 10 minutes before adding truffle topping.
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While the cake is baking, wash out the bowl. After the cake comes out of the oven, heat the heavy cream in the clean bowl for 1 minute on high power. Add chocolate chips and vanilla. Stir and allow to sit for 1 minute. Then stir until all chocolate has melted and the mixture is smooth.
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Pour truffle mixture over the semi-cooled cake and spread to an even layer.
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Allow the truffle topping on the cake to cool for 10 minutes (otherwise, the salt will “melt” into the topping”), then sprinkle with about ¼ teaspoon flaky sea salt.
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Cool the cake at room temperature for several hours, then refrigerate for 30 minutes before removing it from the pan.
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To remove, run a thin-bladed knife around the outer edges of the cake. Invert pan onto a dinner plate and, holding the plate and pan together, give it a good shake downwards. If the cake doesn’t release, go around the edges again with a knife then repeat with inverting cake. Once the cake is released, invert again so that the truffle layer is on the top.
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Serve with our Ridiculously Easy Raspberry Coulis and a dollop of whipped cream, if desired.
See Café Tips above for more detailed instructions.
Recipe adapted from Carrots and Spice.
Serves 12-14
Lawri says
Can I bake this cake in a 6 1/2" spring form pan and just add more time baking it?
Chris Scheuer says
Hi Lawri, that should work. I would bake it on a sheet pan though just to be on the safe side in case there's any leaking from the springform pan.
Lawri Donnelley says
Thank you!
David says
I went the 22 minutes and the sides had firmed and yet the middle was not firm and still sticky looking. I went another 2 minutes and still only maybe 20% of the top edges were firm or 'firmish'. But I listened to what you had said about not overcooking and all. I let sit out for maybe 2 hours on the counter and put in the fridge for 30 minutes. It was delicious but could not cut into individual pieces and was a giant glob. Albeit a yummy one. So to be better I would like more of a firm cake which hold the sticky mess. This was the sticky mess kicking the arse of the firm team. So if I make again I will cook till instinctively more firm even if 35 minutes...Anyhow the raspberry coulis saved the die as it looked nice when serving despite no form.
Chris Scheuer says
Thanks for sharingyou your results, David. I'm sorry this did not firm up for you. Every oven is different, so I think you're wise to bake it longer next time.
Brenda says
Chris, this recipe is so wonderful. A chocolate lovers dream. I shared it with my sister and her whole family is in love. Thank you for sharing.
ching says
Dear Chris, i just made this cake twice last weekend and totally loved it! however, my cake didn't have clear layers like yours for the truffle topping and the cake itself, do you have any suggestion? and if i'd like the topping to be less sweet, is it ok if i just reduce the chocolate chips or use unsweetened ones? thank you again for this amazing recipe!
Chris Scheuer says
Hi Ching, I'm so glad you enjoyed it. To obtains the layers, make sure you let the cake cool for at least 10 minutes before topping. To make the truffle topping less sweet, I wouldn't decrease the amount of cc (as the chips help the truffle topping to set but instead go with chocolate chips that have a higher cocoa level. They will be less sweet and more chocolatey.
Jackie says
I’m more of a savory person and don’t enjoy baking! But I was asked to bring dessert last minute to a small get together. I made homemade whipped cream and did not make the ganache. There was silence at the table for a full moment and then everyone freaked about how good it was! Thank u for sharing...easy to make
Chris Scheuer says
Haha! I love it! Thanks so much for sharing your review, Jackie. It made me smile! 💕
Amanda Goode says
The greatest hit ever!
The family were queuing up for more. Thank you for making me, in their eyes, seem a genius!
I did spill the beans though and shared your site. So watch out for more compliments.Thank you
Chris Scheuer says
I love it! Thanks so much, Amanda 🥰
Kathleen Boucher says
Do I use Dutch processed or natural unsweetened cocoa powder? Thanks, in advance, for the great recipe.
Chris Scheuer says
Hi Kathleen, I use regular Hershey's cocoa most of the time for this cake.
Linda De Flavis says
I made this cake on a whim last night, when we all wanted dessert and had nothing planned. And what can I say, it was the easiest cake ever - everything you need will already be in your kitchen. You can use eggs straight from the fridge, you don't need your electric mixer, just using a whisk and a spatula, it bakes really fast and the result was incredible. I baked for 27 minutes, perhaps my oven is a little slower than the writer's, and the texture was perfect - a thin crust, sticky and gooey inside, and delicious. Really rich, though, with all that butter (141 grams, I weighed mine instead of laboriously measuring 10 tablespoons). Though I'm an unrepentant chocoholic with an astonishing capacity to eat rich desserts, I couldn't possibly have added the ganache- I'm in awe that other people managed to eat this cake while making it richer still!
Chris Scheuer says
I'm all about easy but super delicious recipes that don't take a lot of time. Thanks, Linda!
Linda De Flavis says
Really excellent recipe! So easy and quick to do which was great because I hadn't planned to bake at all, just saw your recipe and spontaneously decided to try it. I baked the cake for 27 minutes (slightly slow oven, perhaps) and it was perfect, still extremely gooey beneath the surface and delicious. Even as an intense chocoholic, though, I couldn't have added the chocolate topping - this cake tastes extremely rich, despite having only cocoa in it. All that butter, I guess....
Chris Scheuer says
So happy you enjoyed it, Linda! It is rich although the chocolate topping is really nice. We just cut a smaller slice 😂
Agnieszka_ says
I made this cake tonight. I was using a bit bigger baking dish, probably 20/30cm. Kept it in the oven for 22mins. The taste is nice, I imagine it will go very well with whipped cream or vanilla ice-cream. But the cake sat down a little bit and I am not sure why. Was it because of a bigger dish? I am a beginner when it comes to baking. Any advice would be very welcome, especially that I intend to bake it again.
Thank you for sharing this recipe, I love trying out new foods.
Chris Scheuer says
Bravo to you for learning to bake, Agnieszka! Yes, the larger the pan, the lower your finished cake will be. If you'd like it to be taller, use a smaller pan. Hope you enjoy it!
Claire A Rea says
Hi Chris,
I made this lovely cake last night and cannot wait to try it. After putting it in the oven I looked at the recipe again. I had used the metric measurements instead of the US ones and was surprised that metric says to use 73 gr of cocoa powder and US says 5 tablespoons. Five tablespoons of cocoa powder is 30 gr. Which is correct please?
Thanks!
Chris Scheuer says
Hi Claire, I rely on a metric converter that's part of my recipe plug in. The 5 tablespoons is correct. I will go back in and check why the conversion went to 73g. According to my online research ( https://www.traditionaloven.com/culinary-arts/baking/cocoa-powder/convert-table-spoon-tbsp-to-gram-g-of-cocoa-powder.html ), 1 tablespoon is 7.3g of cocoa which comes to 36.5g.
Shannon R says
Just made this Swedish Sticky Chocolate Cake while hanging at home this afternoon. It was very rich and very good. Thank you for posting so many beautiful and great tasting recipes. It's so nice to see the results of a recipe in a beautiful picture and then make the same recipe and have it both look and taste great. Wishing you Joy and Happiness .
Chris Scheuer says
I love this comment, Shannon, as that's my goal - for you to have the same stellar results, as well as a pretty presentation, at home! Thanks so much for taking the time to share your results!
Lynda says
Chris,
This was amazingly delicious! My husband said it was the best chocolate dessert he’d ever had! Thank you so much for all of your wonderful recipes, and your encouraging words, your prayers, and your ideas on how we can all get through this pandemic together.
By the way, I have made the lemon poppyseed cake, the lemon tart, and the lemon curd four times.....ridiculously easy and crazy delicious!!
Also the shamrock cookies, then the decorated shortbread Easter cookies. As you can see, I am “hooked” on your blog.... my favorite!!
Prayers for good health for you and your family.
Lynda
Chris Scheuer says
Thank you, Lynda, for your kind and encouraging comment. I'm so happy you've enjoy so many of The Café recipes 💕
Rebecca McCartney says
Made this last night without the ganache. OMFG IT WAS AMAZING. Thank you for the great recipe — I’ll be making this many times to come!!!
All best, Rebecca
Chris Scheuer says
Thanks, Rebecca!
Susan Reid says
Hi, Chris--Could I make this in my 8" springform pan? I have a BBF who trembles at the mention of chocolate, and this would make a perfect birthday cake for her.
Thank you so much for sharing your wonderful recipes, advice, anecdotes, and humor with all of us.
--Susan in Oxford, Ohio
Chris Scheuer says
Yes, that would work!
Thank you for your kind and encouraging words, Susan!
Paula Maitland says
Hi Chris, I just love your recipes and can't wait to try this. Just wondering about the butter measurements, I always have trouble converting when it's measured in tablespoons. Do you have it in grams please or if not, do you soften the butter or melt it to get those measurements? I buy my butter in a block so it's always hard in the fridge. .thanks so much, Paula
Chris Scheuer says
Thanks so much, Paula!
I'm sorry the butter was confusing. Here in the States, butter comes in "sticks" with the tablespoons marked on the outside wrapper so it's easy to cut off just the amount you need. I have converted the recipe to metric measurement. I usually do that but somehow forgot with this one. If you look at the recipe, right above the word "Instructions" there's a small button that says "Metric". If you click on that, the recipe ingredient amounts will be converted to grams, mls, etc. The butter measurement is 147.8g.
Paula Maitland says
Thank you so much! I usually do that with your recipes bit couldn't find the button this time. Got it now thank you and about to bake it with my 2 year old on a rainy day inside
Chris Scheuer says
Great! Have fun!
And if you ever notice that a recipe doesn't have the metric conversion, just let me know. I probably forgot but it's easy to convert.
Paula Maitland says
This recipe is one of your best! Rave reviews all round and recipe has been begged for. After initially eating it as slices of cake, I cut the rest into bite size pieces to give to friends. Dangerously moreish! Much safer to leave it in cake size!! Will make this again and again and again
Chris Scheuer says
Alright! I'm super happy you enjoyed it, Paula! Thanks for sharing your results 💕
D MomofThree says
Oh my gosh! This is heavenly! I made this without the topping as a quick dessert last night and I can’t stay out of it. I think it’s my favorite cake ever! And so easy!! Thank you so much sharing your gifts!
Chris Scheuer says
Thanks so much for taking the time to leave your review! I'm so happy you enjoyed it!
Candice says
Thank you so much for a delicious recipe but also more importantly, the scripture. It says it all. We need spiritual food at such a difficult time in the world. God bless to you and loved ones.
Chris Scheuer says
Thanks so much, Candice. Yes, it's so true, we do need food for our souls!
Nancy Blaker says
Hi! I made this a month ago and it was wonderful.. will definitely make again.. loved the raspberry sauce. Easy and great flavor!
Thank you for sharing
Chris Scheuer says
Thanks, Nancy, for sharing your review! We appreciate you taking the time to share your results!
Sanna K says
As a swede, I was looking for a way to spruce up my normal kladdkake-recipe for my work-colleagues as we had a birthday bash for two of the Swedes here... found your recipe and thought to try it as it looked so yummy!
(btw, it should be klaDDkaka, not klaFFkaka. think it has snuck in a typo up there).
Have to say it was a hit with both the Swedish people as well as the other nationals. Absolutely amazing and there were not even crumbs left after they had discovered it!
absolutely fabulous, and will definitely be doing it again!
Thank you for sharing, very much appreciated from a Swede living abroad <3
Chris Scheuer says
Such a nice compliment, coming from a Swede! I'm so happy you and your colleagues enjoy it. I now feel like it has an "official" stamp of approval! Thanks so much for taking the time to leave your review, Sanna! 💕💕
caroljup says
Sorry, This is Carol Again, Should The Eggs And Both Be At Room Temp.????
Chris Scheuer says
Hi Carol, no, neither the eggs or the butter need to be at room temperature. You'll be melting the butter and the eggs are fine, right from the fridge.
caroljup says
I Can't Wait To Try This Recipe !!!!, What Kind Of Chocolate Powder Do You Suggest To Use And What Kind Of Chips???, Thanks For All The Wonderful Recipes You Share With Use
Chris Scheuer says
Hi Carol, I've used regular Hershey's cocoa powder but a premium brand like Valrhona - https://amzn.to/39vy8MS is delicious! For chips, I really like Ghiradelli - https://amzn.to/332GvNp
Jennifer Sandstede says
I have been making your recipes for years and I want to say thank you! All of your recipes are delicious and easy to make, you have a gift. I baked this cake last night along with the raspberry sauce. It was delicious and my man is obsessed with the sauce (some statements about wanting to drink it). Thanks for another winner!!
Chris Scheuer says
Haha! I love it! Thanks so much, Jennifer! I really appreciate you taking the time to leave such a thoughtful comment! 💕
Michelle Stillman says
I like the family to rate the recipes I make for them, for this gives them the freedom to be honest, but not feel they are hurting my feelings if something isn’t their favorite. This is rated an A+.
Chris Scheuer says
Awesome! Thanks so much, Michelle! You're one of my kindest encouragers! 💕
LINDA HAYS THOMAS says
I'm planning on making this wonderful treat in the next few days but I'm wondering about storage. Any information would be helpful.
Thanks in advance.
Chris Scheuer says
Hi Linda, store this in the refrigerator if there's any left. Then bring to room temperature by allowing it to sit out for an hour or so before serving.
Dawne Deeley says
Chris, every time I make this I mean to write a review and thank you 🙂 It is ridiculously easy, and crazy good - I’ve had Swedish visitors beg for the recipe, so I just turn them over to your site. Love your posts, love your recipes, love the reactions from everyone at my table! THANK YOU SO MUCH!
Chris Scheuer says
Hi Dawne, I love that your Swedish visitors love this cake, the ultimate compliment! Thanks so much for your review and your very kind words!
Stacey says
Hi Chris thank you for all of your wonderful recipes! I am so excited to try this one! One of my best friends is Swedish and I want to make this for him. I also want to make it for my family. And my husband is not the biggest chocolate fan. Shocking I know. Do you think a peanut butter ganache would work well here?
Chris Scheuer says
Hi Stacey, Your friend from Sweden will be so surprised! I think a peanut butter ganache would be over-the-top fantastic! Let us know how you like it.