Swedish sticky chocolate cake, or kladdkaka, is a simple cocoa cake with a thin, lightly crisp top and a dense, fudgy center. Butter, sugar, eggs, cocoa, and flour make the batter quickly, and the cake is served in wedges once it has cooled enough to hold its shape.
Ingredients
- 10 tablespoons (140 g) unsalted butter, plus a little extra for the pan
- 1 1/4 cups (250 g) granulated sugar
- 2 large eggs, preferably at room temperature
- 1 teaspoon (5 ml) vanilla extract
- 3/4 cup (90 g) all-purpose flour, spooned into the cup and leveled
- 1/2 cup (45 g) unsweetened cocoa powder, natural or Dutch-process
- 1/4 teaspoon (1.5 g) fine salt
- 1 tablespoon (8 g) cocoa powder or powdered sugar, for dusting the finished cake (optional)
Instructions
- Prepare the pan and oven. Set a rack in the middle of the oven and heat it to 350°F (175°C). Lightly butter an 8-inch (20 cm) round springform pan. Line the bottom with a round of parchment paper and butter the paper as well. If you have a regular cake pan, use one with sides at least 2 inches (5 cm) high and make a parchment sling so the cooled cake is easier to lift out.
- Melt and cool the butter. Melt the butter gently in a small saucepan over low heat or in short bursts in the microwave. Let it sit for about 5 minutes; it should still be fluid but not hot enough to cook the eggs when mixed in. Meanwhile, measure the sugar, flour, cocoa, and salt. Sift the cocoa if it has stubborn lumps, since dry cocoa clumps can leave bitter pockets in a cake this compact.
- Mix the wet ingredients. In a medium bowl, whisk the eggs and sugar just until evenly combined and glossy, about 30 seconds. Do not whip them to a pale foam: incorporating lots of air can make the cake rise and then fall into a less even texture. Whisk in the vanilla, then slowly stream in the cooled melted butter while stirring.
- Finish the batter. Add the flour, cocoa, and salt. Fold with a spatula just until no dry streaks remain, scraping the bottom and sides of the bowl as you go. The batter will be thick, shiny, and heavier than a typical layer-cake batter. Stop mixing as soon as it is uniform; overmixing can make the crumb tougher, and adding extra liquid to loosen it will change the intended dense texture.
- Fill and bake. Scrape the batter into the prepared pan and smooth it to the edges. Bake for 22 minutes, checking near the end; the top should look set and may have a few fine cracks, while the middle remains soft. Because this cake contains eggs, check the center with an instant-read food thermometer: USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for egg dishes. If the center has not reached that temperature, continue baking in 2-minute increments and check again. Avoid touching the pan with the thermometer tip.
- Cool before cutting. Set the pan on a rack and leave the cake undisturbed for 45 minutes. It will settle as it cools, and the center will become fudgy rather than liquid. Run a thin knife around the edge before releasing the springform ring. Dust with cocoa or powdered sugar, if you like, then cut into eight small wedges with a sharp knife. For neat slices, wipe the blade between cuts.
Tips
- Measure the flour gently. Spoon flour into a dry measuring cup and level the top instead of packing it in. Too much flour is one of the easiest ways to turn a sticky cake dry or bready. A kitchen scale is especially helpful for the 90 g amount.
- Choose cocoa for the flavor you want. Natural cocoa gives a direct, slightly sharp chocolate flavor; Dutch-process cocoa tends to taste rounder and darker. Either works here. Use unsweetened cocoa rather than a sweetened drinking-chocolate mix, which contains sugar and often other ingredients that change the balance.
- Keep the mixing gentle. There is no baking powder in this recipe, and the intended texture is dense. Whisk the eggs and sugar only until combined, and fold in the dry ingredients without beating. A few small bubbles at the surface are fine; a fluffy, aerated batter is not the goal.
- Watch the bake, not just the clock. Pan material, oven calibration, and batter temperature can shift the timing. A dark metal pan may bake faster than a pale pan. Check the center temperature and visual cues near the stated time, and use short additional intervals rather than adding a long stretch of baking all at once.
Serving Suggestions
Kladdkaka is rich, so small wedges are satisfying. Serve it at cool room temperature with lightly whipped cream, crème fraîche, or vanilla ice cream. The contrast of cool cream and dense chocolate is classic, while unsweetened whipped cream keeps the overall dessert from becoming overly sweet. A few fresh raspberries or sliced strawberries add a bright, tart note; a spoonful of berry preserves also works when fresh fruit is unavailable.
For a simple finish, dust the top just before serving rather than before storing, as cocoa or powdered sugar can absorb moisture and disappear. Strong coffee, black tea, or a glass of cold milk are easy accompaniments. If serving the cake after refrigeration, let it sit out for about 20 to 30 minutes so the butter softens and the center tastes less firm. It should not be left out for more than 2 hours.
Variations
Use vanilla sugar. Vanilla sugar is common in Scandinavian baking and can replace the vanilla extract. Use 1 teaspoon (about 4 g) vanilla sugar and reduce the granulated sugar by the same weight. It gives a mild vanilla aroma; vanilla extract has a more noticeable, rounded fragrance.
Add coffee. Stir 1 teaspoon (2 g) instant espresso powder into the melted butter, or dissolve it in 1 tablespoon (15 ml) hot water and add it with the vanilla. Coffee deepens the impression of chocolate without making the cake taste strongly of coffee. If you add the water, the center may take a little longer to set, so rely on the temperature check.
Add a little chocolate. Fold 1/3 cup (55 g) finely chopped dark chocolate into the finished batter for occasional melted pieces. The cake will taste sweeter and more intensely chocolatey, depending on the chocolate. Keep the pieces small so they distribute evenly and do not make the center seem underbaked when it has reached the safe temperature.
Try a citrus note. Finely grate 1 teaspoon (2 g) orange zest into the sugar before mixing. Rub the zest and sugar together with your fingertips to release the fragrant oils. This makes a chocolate-orange version without changing the batter’s liquid balance. Avoid adding juice, which can alter the texture and baking time.
Make individual portions. Divide the batter among 8 lightly buttered oven-safe ramekins, filling each about halfway. Place them on a baking sheet and begin checking earlier than for the full cake, around 12 minutes. Baking time varies with ramekin size, so check each portion’s center for 160°F (71°C) and expect a shorter cooling time. The portions may be less uniformly sticky than a single cake.
Storage and Reheating
Because this cake contains eggs and has a moist center, refrigerate it within 2 hours of baking or serving. Once fully cool, cover the cake or place slices in an airtight container and refrigerate for 3 to 4 days. The center firms up when cold, which is normal. Let a slice stand at room temperature for 20 to 30 minutes before serving if you prefer a softer, fudgier bite.
For longer storage, wrap individual wedges tightly and freeze them in a freezer-safe container for up to 2 months for best quality. Thaw a wrapped slice in the refrigerator overnight, then let it stand briefly at room temperature. If you choose to reheat a refrigerated or thawed portion, warm it in short microwave intervals and check with a food thermometer; USDA guidance is to reheat leftovers to 165°F (74°C). At that temperature the cake will be warmer and more set, rather than gooey, so serving it at room temperature is often the better choice for its usual texture.
Frequently Asked Questions
What does kladdkaka mean?
Kladdkaka is Swedish for “sticky cake” or “gooey cake.” The name describes the dense, moist middle, which is less airy than a conventional chocolate sponge. It is a familiar Swedish home-baking dessert, and recipes vary in sweetness, cocoa type, and baking time from one household to another.
Why did my cake turn out dry?
The most common causes are too much flour or baking it longer than needed. Measure flour by weight when possible, and do not assume that a firm-looking edge means the middle needs a long additional bake. Check the center near the suggested time and use short increments if it has not reached 160°F (71°C). The cake also becomes firmer after chilling, so taste it at room temperature before deciding it is overbaked.
Can I use a different pan size?
An 8-inch (20 cm) round pan gives the cake the thickness intended here. A 9-inch (23 cm) pan makes a thinner cake that will bake sooner, so begin checking well before 22 minutes. A smaller pan makes a thicker cake and may require more time. In either case, keep the batter depth in mind and check the center temperature rather than relying only on the original timing.
Can I make the batter ahead?
For the most predictable texture, bake the batter soon after mixing. If you need to work ahead, measure the dry ingredients in advance and keep them covered separately; mix the eggs, sugar, butter, and dry ingredients shortly before baking. A fully baked cake can be made a day ahead and refrigerated, then brought toward room temperature before serving.
Can I make this cake gluten-free?
A cup-for-cup gluten-free flour blend that is designed to replace wheat flour in baking is the most practical substitution. Use the same weight, 90 g, and check the blend’s label for any thickener already included. The result may be a little more fragile or sandy, so cool it completely before releasing the pan. Avoid replacing the flour with almond flour alone, as it absorbs liquid and sets differently.
How do I know when the center is done without drying it out?
Look for a set top and edges with a center that still gives slightly when the pan is nudged, then confirm the center with an instant-read thermometer. For this egg-containing recipe, the safe minimum is 160°F (71°C). Do not judge doneness by a completely clean toothpick, since that test favors a drier cake and is not as reliable for this dense style.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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