Kladdkaka (Swedish sticky chocolate cake)

Kladdkaka (Swedish sticky chocolate cake)


2 people made this

About this recipe: Kladdkaka, also known as Swedish sticky chocolate cake. Simple to make and perfect with afternoon tea!

TalkEnoughSense Gloucestershire, England, UK

Serves: 8 

  • 100g unsalted butter, extra for greasing
  • 2 eggs
  • 200g caster sugar
  • 1 teaspoon vanilla extract
  • 150g plain flour
  • 3 tablespoons cocoa powder

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Preheat the oven to 180 C / Gas 4. Grease a 20cm loose-bottomed cake tin and line with baking parchment.
  2. Melt the butter and leave to cool slightly; set aside. Whisk the eggs, sugar and vanilla together using an electric whisk until light, fluffy and pale, about 3 to 4 minutes.
  3. Sift the flour and cocoa powder into the egg and sugar mixture, then fold in carefully. Fold in the melted butter until you have a smooth, thick chocolate mixture. Pour into the prepared cake tin.
  4. Bake in the preheated oven for 15 to 20 minutes. Whilst baking the kladdkaka, time can vary so keep an eye on the cake. Kladdkaka is soft in the middle, but not too runny when cooled. It will not rise but will slightly puff up during the baking. Press down gently on the kladdkaka while baking as this will put pressure on the crust so it is able to crack.
  5. Remove from the oven and allow to cool a little before serving, alternatively you can allow to cool completely and serve cold.

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Reviews (2)


I made this at the weekend when entertaining and it was delicious, everyone loved it. I baked it for the maximum time stated and it wasn't as runny in the middle as I'd have liked but that was my fault, I was too cautious and probably baked it for 3 mins to much! Will definitely make it again! - 18 May 2016


Kladdkaka recipe is able to serve at least 8 people. Only takes 10 minutes to prepare and 20 minutes to cook (: - 17 Sep 2015

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