If you have a sweet tooth that loves a perfect balance of gooey and rich chocolate, you’re in for a treat. This Kladdkaka (Swedish Sticky Chocolate Cake) Recipe is an absolute classic from Sweden, beloved for its irresistibly sticky center and crisp edges that melt in your mouth. It’s simplicity at its finest, delivering deep chocolate flavor with just a handful of ingredients and minimal effort. Whether you’re a seasoned baker or a newbie, this cake will quickly become your go-to indulgence that’s elegant enough for guests yet comforting enough for a cozy night in.
Ingredients You’ll Need
Gathering these straightforward, pantry-friendly ingredients is the first step to baking your perfect Kladdkaka. Each element plays its unique role—from the rich butter that adds lusciousness to the cocoa powder that delivers the signature chocolate intensity.
- 3 eggs: These provide structure and help create the cake’s wonderfully dense yet tender crumb.
- 11 tbsp butter: Offers a deep, creamy texture and rich flavor—don’t skip melting it first!
- 1 ¼ cups sugar: Adds sweetness and helps give the cake its lightly caramelized crust.
- 1 cup all-purpose flour: Keeps the cake just sturdy enough while maintaining that gooey center.
- 1 tsp vanilla sugar (or extract): Infuses a subtle warmth and depth to enhance the chocolate.
- 1 tsp baking powder: Just a pinch to give a tiny lift without losing the dense texture.
- 6 tbsp cocoa powder: The heart of the cake, delivering that intense chocolate punch.
- Powdered sugar: For that lovely dusting on top, adding a touch of elegance and sweetness.
How to Make Kladdkaka (Swedish Sticky Chocolate Cake) Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C). Grab a 9-10 inch springform pan, grease it generously, and line the bottom with baking paper. This prep makes sure your cake slips out easily and bakes evenly with a crispy edge.
Step 2: Melt Butter and Mix with Sugar and Eggs
Melt your butter gently until smooth and let it cool slightly—you want it cool enough not to scramble your eggs but still liquid. Stir in the sugar and crack in the eggs, whisking everything together until smooth and well combined. This mixture is the rich base that promises moistness and flavor.
Step 3: Combine and Add Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, baking powder, and vanilla sugar. Gradually add these dry ingredients to your butter-egg mix, folding until you achieve a silky smooth batter. This step ensures the cocoa is evenly distributed, contributing to that beautiful deep chocolate color.
Step 4: Bake Your Kladdkaka (Swedish Sticky Chocolate Cake) Recipe
Pour this luscious batter into your prepared pan and slide it into the oven. Bake for about 25 minutes—timing is key! You want a slightly crunchy top and edges, but the center should remain wonderfully gooey and a bit jiggly. Resist the urge to overbake, as that cherished sticky texture is what makes this cake a legend.
Step 5: Cool and Decorate
Once out of the oven, give your cake ample time to cool completely in the pan. This settling period helps the gooey center set just right. Once cooled, dust generously with powdered sugar for that irresistible classic look and a hint of delicate sweetness.
Step 6: Chill and Slice for Serving
For clean, beautiful slices every time, pop your Kladdkaka in the fridge for a while before cutting. The chilling firms it up just enough, which makes serving easier and keeps your sticky chocolate cake perfectly neat on the plate.
How to Serve Kladdkaka (Swedish Sticky Chocolate Cake) Recipe
Garnishes
Traditional simplicity shines in this cake, but a few garnishes can elevate it even more. Try a dollop of whipped cream or a spoonful of vanilla ice cream to complement the richness. Fresh berries like raspberries or strawberries add bright color and a refreshing tartness that pairs amazing with the dense chocolate.
Side Dishes
Although this cake stands on its own, serving it alongside a cup of strong coffee or a glass of cold milk turns it into a complete experience. For slightly different occasions, consider pouring warm berry compote or caramel sauce for a decadent twist.
Creative Ways to Present
Looking to impress? Serve Kladdkaka in individual ramekins for a personalized touch or use a round cookie cutter to make mini cake bites. Another fun idea is layering it with whipped cream and fresh fruits, creating a gorgeous dessert parfait that’s as delightful to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in an airtight container in the fridge for up to four days. The flavor actually deepens as it rests, so sometimes the second day tastes even better!
Freezing
You can freeze slices of Kladdkaka wrapped tightly in plastic wrap and foil for up to two months. Thaw them overnight in the fridge before serving to preserve the texture and moistness.
Reheating
To enjoy warmed Kladdkaka, pop a slice into the microwave for 15-20 seconds or until just warmed through. This brings back that soft, gooey sensation that makes this cake so beloved.
FAQs
What makes Kladdkaka different from regular chocolate cake?
Kladdkaka is uniquely sticky and dense in the center with a thin crispy crust, unlike regular chocolate cakes which are usually fluffy and fully cooked through. Its texture is fudgy and gooey, thanks to less flour and baking time.
Can I use regular sugar instead of vanilla sugar?
Yes, you can replace vanilla sugar with regular sugar and a teaspoon of vanilla extract for a similar flavor boost. Vanilla sugar adds a subtle aromatic touch traditional in Swedish baking.
Is it necessary to use a springform pan?
While a springform pan makes it easier to remove the sticky cake without damaging it, you can bake Kladdkaka in any round cake pan lined with baking paper. Just make sure to grease it well.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour for a gluten-free flour blend suited for baking. The cake’s texture might be slightly different but still delicious and gooey.
How do I know when the cake is done?
The top and edges should be set with a crisp crust while the center jiggles slightly when you gently shake the pan. Overbaking will cause it to lose its trademark gooeyness.
Final Thoughts
There’s something incredibly comforting about this Kladdkaka (Swedish Sticky Chocolate Cake) Recipe that makes it a must-bake for anyone craving deep chocolate bliss. Its ease and elegance combined with that perfect sticky texture guarantee it will quickly become a beloved staple in your kitchen. So go ahead, try it out, and savor every gooey, decadent bite!
Print
Kladdkaka (Swedish Sticky Chocolate Cake) Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 9-10 slices
- Category: Dessert
- Method: Baking
- Cuisine: Swedish
- Diet: Vegetarian
Description
Kladdkaka is a classic Swedish sticky chocolate cake known for its rich, fudgy center and crispy edges. This easy-to-make dessert combines simple ingredients like cocoa, butter, and sugar to create a decadent treat that’s perfect for any occasion. Served chilled and dusted with powdered sugar, Kladdkaka offers a delightful balance of textures and intense chocolate flavor.
Ingredients
Wet Ingredients
- 3 eggs
- 11 tbsp butter
- 1 ¼ cups sugar
Dry Ingredients
- 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 dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-10 inch springform pan with baking paper to ensure the cake doesn’t stick and to facilitate easy removal.
- Prepare the Batter: Melt the butter and allow it to cool slightly. In a mixing bowl, stir the melted butter together with sugar and eggs until the mixture is well combined and smooth.
- Combine Dry Ingredients: In another bowl, whisk together the flour, cocoa powder, baking powder, and vanilla sugar. Gradually add these dry ingredients into the butter and egg mixture, mixing until you achieve a smooth, uniform batter.
- Bake the Cake: Pour the batter into the prepared springform pan and place it in the oven. Bake for about 25 minutes. The cake should develop a crispy crust on the top and edges, while the center remains gooey and slightly jiggly to retain its traditional sticky texture.
- Cool and Decorate: Remove the cake from the oven and allow it to cool completely at room temperature. Once cooled, dust the top evenly with powdered sugar for a classic finishing touch.
- Chill and Slice: Place the cake in the refrigerator to chill before slicing. Chilling helps the cake set and makes it easier to cut clean slices. Serve chilled for the best experience.
Notes
- Vanilla sugar can be substituted with 1 tsp vanilla extract if unavailable.
- Ensure not to overbake to keep the center gooey and sticky, characteristic of Kladdkaka.
- Using a springform pan makes it easier to remove the cake without damaging its delicate structure.
- Allow the cake to chill thoroughly before slicing to achieve clean cuts.
- Serve with whipped cream or fresh berries for added indulgence.
