Swedish Sticky Chocolate Cake (Kladdkaka) Recipe

If you’re a chocolate lover craving a quick, rich dessert, the Swedish Sticky Chocolate Cake, known as Kladdkaka, is your perfect match. This gooey, fudgy cake is a beloved Scandinavian classic that comes together in one bowl with minimal effort. With its crisp edges and soft, molten center, it’s an indulgent treat that satisfies every time. Kladdkaka is less cakey than traditional chocolate cake and is similar in texture to a brownie — but even more luscious. Whether you’re a baking beginner or a seasoned dessert enthusiast, this recipe will quickly become a go-to favorite in your kitchen.

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❤️ Why You’ll Love This Cake

Kladdkaka is the ultimate effortless chocolate fix. You only need basic pantry ingredients — eggs, sugar, flour, cocoa powder, and butter — and you don’t even need a mixer! This cake delivers maximum chocolate flavor with minimal effort, making it a hit for weeknight desserts or last-minute guests.

Unlike layered cakes or frosted brownies, Kladdkaka is rustic yet elegant, best served with a dusting of powdered sugar or a scoop of vanilla ice cream. Its slightly crisp crust contrasts beautifully with the gooey, sticky center, creating a mouthwatering texture with every bite.

What makes it even better? It’s naturally flour-light, which keeps it dense and fudge-like, and it’s easy to make gluten-free by swapping out the flour. No complicated steps, just mix, bake, and devour. It’s a must-try if you want a rich, decadent dessert in under 30 minutes.

🧾 Ingredients

To make this Swedish Sticky Chocolate Cake, you’ll need the following simple ingredients:

Butter (100g or 7 tbsp) – Melted and slightly cooled. It gives the cake its rich texture.
Eggs (2 large) – Room temperature eggs help bind the ingredients and give structure.
Granulated sugar (1 cup or 200g) – Sweetens and adds to the crisp top layer.
Unsweetened cocoa powder (1/4 cup or 30g) – Provides intense chocolate flavor.
All-purpose flour (1/2 cup or 60g) – A small amount is used to keep the cake dense and fudgy.
Vanilla extract (1 tsp) – Adds warmth and depth of flavor.
Salt (a pinch) – Enhances all the flavors.
Optional topping: Powdered sugar, whipped cream, or vanilla ice cream for serving.

All ingredients should be at room temperature to ensure even mixing and optimal texture.

🍽 Nutrition Value (Per Serving – 1 of 8 slices)

Calories: 260
Carbohydrates: 30g
Protein: 3g
Fat: 15g
Saturated Fat: 9g
Sugar: 22g
Fiber: 2g
Cholesterol: 70mg
Sodium: 60mg

Note: Nutrition values are approximate and can vary based on exact ingredients used.

🍰 Recipe Tips

Don’t overbake: The center should remain soft and gooey. Bake just until the edges set.
Use high-quality cocoa: For intense chocolate flavor, choose unsweetened, dark cocoa powder.
Line the pan: Use parchment paper to prevent sticking and make removal easier.
Cool before slicing: Let the cake cool for at least 30 minutes before slicing for clean cuts.
Customize toppings: Try berries, whipped cream, or a scoop of vanilla ice cream to elevate it.

⏳ Make-Ahead Tips

Kladdkaka is a fantastic dessert to prepare in advance. You can bake it a day ahead, allow it to cool completely, and store it covered at room temperature for up to 2 days. The flavor deepens overnight, and it becomes even more fudgy.

If you prefer it chilled, refrigerate the cake in an airtight container for up to 4 days. Before serving, you can warm individual slices in the microwave for 10–15 seconds for that gooey texture.

You can also freeze Kladdkaka — wrap the entire cake or individual slices in cling film and foil, and store for up to 2 months. To serve, thaw in the refrigerator overnight and warm up slightly in the oven or microwave. It’s the ideal dessert for parties, meal prep, or surprise cravings.

🧑‍🍳 Tips for Making It Even Better

For a richer flavor, consider browning the butter before mixing it into the batter. This adds a nutty, caramelized note that enhances the overall taste of the cake. Just be sure to let the butter cool before combining it with the eggs.

To elevate the texture, some bakers like to fold in chopped dark chocolate or chocolate chips into the batter. This creates little molten chocolate pockets throughout the cake, intensifying the indulgence.

Finally, experiment with flavor enhancements such as a pinch of espresso powder, orange zest, or a splash of rum for a unique twist. These small additions can bring out the chocolate flavor or add complexity without altering the signature gooey texture of Kladdkaka.

📋 Recipe Card