Kladdkaka (Swedish Sticky Chocolate Cake)

Kladdkaka (or kladdkake in Norwegian) is somehow both the best Swedish chocolate cake and the easiest chocolate cake to make. In fact this is one of the easiest cakes ever to make. How fortunate!

Kladdkaka is also made with staple ingredients that you probably already have in your kitchen, so in about half an hour you could be eating your own kladdkaka. Time to break out that mixing bowl?

Kladdkaka is Swedish for sticky cake, and this chocolate cake is definitely sticky. Kladdkaka is purposely slightly under baked, so the top is nice and crispy and the bottom is super gooey, making for the perfect sticky chocolate cake.

If you’re American you might recognize this batter – it’s almost exactly the same as brownie batter. The top of kladdkaka is a bit crispier and the bottom a bit more gooey than brownies, but the taste is very similar. So if you’re a fan of brownies, you’ll definitely enjoy this Scandinavian version of brownies.

I also really appreciate how quickly this batter comes together. It took me under five minutes from start to finish to make this kladdkaka batter.

This can sometimes be a problem for me though, because whenever I’m craving something sweet I am so tempted to quickly whip up a kladdkaka. In fact just writing about it makes me want to make another one right now…

Tips

I usually make this recipe in a round springform (24-26 cm, or 9-10 inches), but you can also make this in a brownie form if you prefer.

Melt the butter and let cool. You don’t want it to be too hot when you stir in the eggs. Stir in the sugar and eggs, mixing well.

Mix together the dry ingredients and add to the butter and egg mixture. Mix with a spoon until the batter is smooth and pour the batter into your cake form.

It’s always a huge challenge for me not to eat too much of the cake batter, as it’s so delicious. But I promise the baked kladdkaka is even tastier!

The most important part of making kladdkaka is not to bake the kladdkaka for too long, otherwise you’ll get a normal (also tasty) chocolate cake instead of a sticky chocolate cake. I bake mine for 25 minutes, but you might need to bake it for a bit less, depending on your oven.

When you remove the kladdkaka from the oven the top and sides should be crispy and firm, but the center should still jiggle a bit, as it’s not fully cooked through (which will make it nice a sticky).

You can sprinkle powdered sugar across the top if you like.

Unless you want a big mess, it’s best to fully chill the kladdkaka in the fridge before cutting it. You can also serve the kladdkaka hot over ice cream, but the slices will be a lot messier. Hot kladdkaka with vanilla ice cream is so good though and worth the mess in my opinion.

Kladdkaka tastes great on its own, but I also love to top cold kladdkaka with whipped cream and fresh berries.

And since kladdkaka is usually served cold and stored in the fridge, it will taste just as good after a few days – not that kladdkaka is likely to go very long uneaten.

You can switch the recipe from US measurements to metric by clicking from “US Customary” to “Metric” under Ingredients.