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.

kladdkaka sticky Swedish 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.

kladdkaka chocolate cake batter
kladdkaka batter in cake form

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.

kladdkaka swedish chocolate cake
kladdkaka sticky chocolate cake with powdered sugar

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.

kladdkaka with whipped cream and berries
kladdkaka with whipped cream and berries

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

kladdkaka swedish chocolate cake

Kladdkaka – Swedish Sticky Chocolate Cake

Kladdkaka, or Swedish sticky chocolate cake, is a simple but oh so tasty chocolate cake that is crispy on top and gooey chocolate on the inside.
5 from 4 votes
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Course: Dessert
Cuisine: Norwegian, Swedish
Keyword: cake, chocolate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8
Author: Silvia


  • spring cake form (24-26 cm, 9-10 in)


  • 3 eggs
  • 11 tbsp butter
  • 1 and 3/4 cups sugar
  • 1 cup all purpose flour
  • 1 tsp vanilla sugar (or extract)
  • 1 tsp baking powder
  • 6 tbsp cocoa powder


  • powdered sugar


  • Preheat oven to 175°C (350°F). Line cake form bottom with baking paper and grease the sides.
  • Melt the butter and let cool. 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.
  • Pour batter into cake form and bake for about 25 minutes, depending on how gooey you want the inside to be.
  • Let the cake cool and sprinkle with powdered sugar. Chill in fridge before slicing and serving.


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