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”!
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
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.
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 1/2 minutes, or until butter is melted.
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.
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.
Cool completely OR let the cake cool for 10 minutes before adding truffle topping.
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.
Pour truffle mixture over the semi-cooled cake and spread to an even layer.
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.
Cool the cake at room temperature for several hours, then refrigerate for 30 minutes before removing it from the pan.
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.
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.