Kladdkaka, also known as Swedish sticky chocolate cake, is one of the most popular desserts in Sweden. It’s a cake that’s served at cafés and often baked in Swedish homes.
It’s a simple and delicious dessert that’s perfect to serve together with a cup of coffee, tea, or a cold glass of milk.
It’s a sweet cake with a chocolate flavour that’s best when extra sticky – which you have a recipe for below. This is a recipe of a flavourful and sticky chocolate cake with few ingredients that’s easy to bake at home.
Kladdkaka - Sticky Chocolate Cake
Kladdkaka is a classic when it comes to desserts in Sweden since it's such a simple and delicious cake to bake.
This is a recipe for an extra sticky chocolate cake that becomes super delicious if you let it set overnight in the fridge.
It only takes 7 ingredients to bake this cake, which is ingredients that most people have at home in the kitchen - butter, eggs, powdered sugar, wheat flour, cocoa, vanilla, sugar, and salt.
This recipe gives about 12 pieces of cake that are perfect to serve with whipped cream and fresh berries - preferably raspberries or strawberries.
- 150 grams (5,2 oz) butter
- 3 eggs
- 3 dl (1,2 cups) powdered sugar
- 2 dl (0,8 cups) flour
- 1 dl (0,4 cups) cacao
- 1 tbsp vanilla sugar
- 0,5 tsp salt
- Set the oven to 175° Celsius (350° Fahrenheit) on the conventional oven cooking setting
- Grease a cake pan with butter (preferably one with a removable edge)
- Melt the butter
- Whisk together eggs and sugar in a bowl until porous.
- Pour the melted butter into the bowl, add the rest of the ingredients and mix together (NOTE: remember to mix carefully so less air enters the batter, otherwise it can make the cake dry).
- Pour the batter into a cake pan
- Bake in the middle of the oven for about 12-14 minutes
- Let the cake cool and set in the fridge overnight.
- Serve cold, powdered with icing sugar and together with fresh whipped cream and fresh berries
Depending on how large or small cake pan you use, the time inside the oven can vary slightly. If you use a larger pan I can recommend to check on the cake a little bit earlier, preferably when 10 minutes have passed.
And if you use a smaller pan so the cake becomes thicker, a few extra minutes may be needed in the oven.
I personally like when the cake is extra sticky. I check the cake after 10-11 minutes and usually take it out after 12-13 minutes. Then I let the cake cool and put it in the fridge overnight so it gets firm.
NOTE: I use a springform that's 24 cm (9,5 in) wide.
Another thing to keep in mind is not to pack the deciliter or cup measures too hard when measuring the flour. Too much flour can make the cake dry, which is not good.
Instead of scooping up the flour with the measure from the flour bag, I can recommend pouring the flour into the measure.
More about kladdkaka (Swedish sticky chocolate cake)
Kladdkaka is a soft and sticky cake with flavour of chocolate that’s very popular i Sweden. This cake is in the same family as brownies, but unlike brownies, baking powder is not used in the Kladdkaka recipe.
Without baking powder, the cake becomes much stickier, which is because no air bubbles comes inside the batter.
Who invented Kladdkaka is a little bit unclear, but there are two different theories. One theory is that it comes from Örebro in Sweden, where a woman named Gudrun Isaksson (in 1938) baked brownies and had no baking powder.
The second theory is that the cake came to Sweden with the editor-in-chief Margareta Wickbom at Veckojournalen (the newspaper) in 1968. She had been to a café in Paris and tasted a delicious chocolate cake and asked for the recipe. Back then, the Kladdkaka was called “evil old man’s muffins” and were in the shape of muffins.
Another fun fact about the kladdkaka cake is that it has its very own day where it’s celebrated. The cake is celebrated in Sweden on the 7th of November every year since 2008. It’s known as “kladdkakans dag”.
Have you tried my kladdkaka recipe? Leave a comment below and let me know what you think!