If you have a sweet tooth and love chocolate, this Kladdkaka (Swedish Sticky Chocolate Cake) Recipe is guaranteed to become your new favorite indulgence. This delightfully gooey cake has a crisp exterior and a fudgy, almost molten center that will captivate every chocolate lover’s heart. What makes Kladdkaka special is its simplicity combined with rich, intense chocolate flavor and a texture that feels both rustic and wonderfully luscious. Once you try this traditional Swedish treat, you’ll understand why it’s a beloved dessert across Scandinavia and beyond.
Ingredients You’ll Need
The beauty of the Kladdkaka (Swedish Sticky Chocolate Cake) Recipe lies in its straightforward ingredient list. Each component plays a crucial role in delivering the perfect balance of moistness, sweetness, and that signature sticky texture. From the silky melted butter to the rich cocoa powder, these simple ingredients come together in a way that’s truly magical.
- 3 eggs: Provide structure and moisture, making the cake delightfully dense and rich.
- 11 tbsp butter: Adds incredible richness and helps create the cake’s tender crumb and shiny crust.
- 1 ¼ cups sugar: Sweetens the cake perfectly without overpowering the chocolate intensity.
- 1 cup all-purpose flour: The binder that holds everything together while keeping the cake slightly chewy.
- 1 tsp vanilla sugar (or extract): A subtle aromatic note that enhances the chocolate flavor beautifully.
- 1 tsp baking powder: Just enough lift to give the cake a delicate rise without losing its fudgy heart.
- 6 tbsp cocoa powder: The star ingredient responsible for that deep chocolate taste and dark color.
- Powdered sugar for decoration: Adds a pretty finish that balances the rich flavors with a touch of sweetness.
How to Make Kladdkaka (Swedish Sticky Chocolate Cake) Recipe
Step 1: Preheat the Oven and Prepare the Pan
Start by setting your oven to 350°F (175°C). It’s important to grease and line your 9-10 inch springform pan with baking paper. This step ensures the cake releases easily and keeps the sides intact, letting that signature sticky center shine through.
Step 2: Melt Butter and Combine with Sugar and Eggs
Gently melt the butter and give it a moment to cool so it doesn’t scramble the eggs when they’re added. Once slightly cooled, stir in the sugar and eggs. Mixing these wet ingredients first helps create a smooth, indulgent batter that will bake up shiny on top and gooey inside.
Step 3: Mix Dry Ingredients and Combine
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and vanilla sugar. Sifting or stirring these ensures even distribution so every bite is consistent. Add this dry mixture to the wet ingredients and gently blend until the batter is silky and lump-free — but be careful not to overmix, or you might lose that perfect dense texture.
Step 4: Bake the Cake
Pour your luscious batter into the prepared pan and pop it into the oven for about 25 minutes. The edges should develop a beautiful crispy crust, while the center remains delightfully gooey and just a bit jiggly when you gently shake the pan. This contrast in textures is what makes the Kladdkaka (Swedish Sticky Chocolate Cake) Recipe so irresistible.
Step 5: Cool and Decorate
Once baked, allow your cake to cool completely in the pan. A cool cake is easier to handle and will keep its sticky character perfectly. When it’s ready, dust it generously with powdered sugar for a classic, inviting finish that looks as good as it tastes.
Step 6: Chill and Slice
For the neatest, clean cuts that do justice to this fudgy beauty, chill the cake in the fridge before slicing. This step lets it firm up just enough so those gooey slices hold together beautifully on the plate, tempting everyone around you to dive right in.
How to Serve Kladdkaka (Swedish Sticky Chocolate Cake) Recipe
Garnishes
While the Kladdkaka shines on its own, garnishing it with a dusting of powdered sugar or a sprinkle of fresh berries adds a pop of color and freshness. A dollop of whipped cream or a scoop of vanilla ice cream brings a lovely balance to the cake’s rich, chocolatey intensity. Fresh mint or even a light drizzle of raspberry sauce can elevate the presentation and flavors even further.
Side Dishes
The best company for this sticky chocolate cake is simple yet complementary. Serve alongside fresh fruit like raspberries or sliced strawberries which cut through the richness with their natural tartness. A glass of cold milk or a cup of strong coffee are traditional pairings that bring out the full depth of the chocolate.
Creative Ways to Present
Beyond the classic slice, try serving Kladdkaka in mini ramekins for individual portions that feel extra special. You can also sprinkle chopped nuts or chocolate chips on top before baking for added texture. For festive gatherings, add edible gold flakes or a drizzle of salted caramel to impress guests with both looks and flavor.
Make Ahead and Storage
Storing Leftovers
Kladdkaka stays delicious for several days when stored properly. Wrap it tightly with plastic wrap or place it in an airtight container and keep it in the refrigerator. The cake’s sticky texture develops even more depth after resting, making leftovers a treat in their own right.
Freezing
If you want to keep your cake beyond a few days, freezing is a great option. Slice it into portions and freeze them individually wrapped to prevent freezer burn. When you’re ready, thaw in the refrigerator overnight for a soft, luscious cake that tastes as good as freshly baked.
Reheating
To enjoy Kladdkaka warm, gently reheat slices in the microwave for 15-20 seconds or until just heated through. This brings back that irresistible molten center texture and makes it feel freshly baked. Just be careful not to overheat or it might dry out.
FAQs
What does the word “Kladdkaka” mean?
“Kladdkaka” literally translates to “sticky cake” in Swedish, which perfectly describes this dessert’s gooey, fudgy center surrounded by a slightly crisp crust.
Can I use regular sugar instead of vanilla sugar?
Yes, if you don’t have vanilla sugar, just use regular granulated sugar and add 1 teaspoon of vanilla extract instead for the best flavor.
Is Kladdkaka gluten-free?
This traditional version calls for all-purpose flour, so it’s not gluten-free. However, you can substitute with a gluten-free flour blend to make a delicious alternative.
How do I know when the cake is done?
The edges should look set and crispy while the center remains slightly jiggly. Don’t overbake it—or you’ll lose that signature sticky texture the Kladdkaka (Swedish Sticky Chocolate Cake) Recipe is known for.
Can I add nuts or chocolate chips to this cake?
Absolutely! Adding chopped nuts or chocolate chips to the batter can enhance the texture and flavor, making for a fun twist on the classic recipe.
Final Thoughts
Making this Kladdkaka (Swedish Sticky Chocolate Cake) Recipe is like having a little piece of Sweden’s sweetest traditions right in your kitchen. It’s indulgent yet simple, cozy yet elegant, and perfect for sharing with friends, family, or just treating yourself. I wholeheartedly encourage you to give this recipe a try — once you taste that beautifully sticky, chocolatey slice, you’ll be hooked for life.
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Kladdkaka (Swedish Sticky Chocolate Cake) Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 9 slices
- Category: Dessert
- Method: Baking
- Cuisine: Swedish
Description
Kladdkaka is a classic Swedish sticky chocolate cake known for its rich, gooey center and crisp outer crust. This simple yet indulgent dessert requires minimal ingredients and preparation time, making it perfect for any occasion when you crave a chocolaty treat with a luscious texture.
Ingredients
Wet Ingredients
- 3 eggs
- 11 tbsp butter
Dry Ingredients
- 1 ¼ cups sugar
- 1 cup all-purpose flour
- 1 tsp vanilla sugar (or vanilla extract)
- 1 tsp baking powder
- 6 tbsp cocoa powder
For Decoration
- Powdered sugar for decoration
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and line a 9-10 inch springform pan with baking paper to prevent sticking and ensure easy removal of the cake later.
- Prepare the Batter: Melt the butter and allow it to cool slightly. In a mixing bowl, stir the melted butter together with the sugar and eggs until well combined and smooth, forming the base of your batter.
- Mix Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and vanilla sugar to distribute the leavening and flavor evenly through the batter.
- Combine Ingredients: Gradually add the dry mixture to the wet ingredients, mixing carefully until you get a smooth, homogeneous batter without any lumps.
- Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for about 25 minutes. The cake is done when the top and edges are crispy, but the center remains gooey and slightly jiggly for that signature sticky texture.
- Cool and Decorate: Remove the cake from the oven and let it cool completely in the pan. Once cooled, dust the surface with powdered sugar for a pretty and sweet finish.
- Chill and Slice: Place the cake in the refrigerator to chill before slicing. This helps achieve clean, neat slices and enhances the sticky texture of the center.
Notes
- Use a springform pan for easy removal, but a regular cake pan lined with parchment paper works as well.
- You can substitute vanilla sugar with 1 tsp vanilla extract if unavailable.
- Do not overbake; the cake’s center should remain slightly gooey for authentic texture.
- Serve chilled or at room temperature with whipped cream or fresh berries for extra indulgence.
- Store any leftovers covered in the refrigerator for up to 3 days.
