Swedish Sticky Chocolate Cake (Kladdkaka — literally sticky cake in Swedish) is a cherished fika treat in Sweden. This intensely chocolatey, one‑bowl cake bakes up with a crisp, delicate crust and a soft, gooey center. It’s quick and easy to make (under an hour from start to finish) and pairs beautifully with a good cup of coffee.
Kladdkaka is lovely plain with a dusting of powdered sugar, but it also dresses up nicely with whipped cream and fresh berries or a scoop of vanilla ice cream for a special‑occasion dessert. It’s the kind of cake many people bring to dinner parties because it’s simple, impressive, and delicious.
If you enjoy easy Scandinavian desserts, consider trying other recipes that highlight Nordic flavors, such as Swedish Cream, Icelandic Happy Marriage Cake, or Swedish Apple Pie. For more quick Swedish chocolate treats, no‑bake Swedish Chocolate Balls (Chokladbollar) and Swedish Love Cake (Kärleksmums) are excellent choices.
Why You’ll Love This Recipe
- Simple: a short list of everyday ingredients, no mixer and only one bowl.
- Fast: you can mix and bake the cake in less than an hour.
- Delicious: a crunchy exterior with a fudgy, gooey interior that everyone enjoys.
The Ingredients
Ingredient Notes:
- A small amount of almond flour adds richness and helps keep the cake delightfully gooey in the center.
- Unsweetened cocoa powder plus chocolate chips deliver deep chocolate flavor. Both natural and Dutch‑processed cocoa work; Dutch‑processed gives a darker, more rounded chocolate note.
See the recipe card below for exact measurements and full instructions.
How to Make Swedish Sticky Chocolate Cake (Kladdkaka)
- Preheat the oven to 325°F (160°C). Grease a 9‑inch springform pan with butter and dust it with cocoa powder; set aside.
- In a large bowl, whisk together melted butter, brown sugar, granulated sugar, cocoa powder and salt until smooth.
- Whisk in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Sift the all‑purpose flour over the batter and gently fold it in with a rubber spatula. Fold in almond flour and the chocolate chips.
- Pour the batter into the prepared pan and smooth the top. Bake until the surface is set but the center remains slightly soft, about 30 minutes.
- Cool in the pan for at least 30 minutes. Remove the springform sides and serve warm or at room temperature, optionally dusted with powdered sugar.
Expert Tip
Don’t overbake — you want the cake just set so the center stays pleasantly gooey.
Recipe FAQs
Yes. You can bake it up to one day ahead. Wrap tightly and store at room temperature for up to 24 hours.
For longer storage, wrap the cooled cake tightly and refrigerate. Leftovers are delicious cold, at room temperature, or warmed briefly in the microwave.
It comes from the word “kladdig,” which means sticky or messy — a nod to the cake’s fudgy center.
The cake likely emerged around World War II, when rationing and limited ingredients inspired simple, comforting recipes.
Kladdkakans dag, Sweden’s Kladdkaka Day, is observed annually on November 7 — a perfect excuse to bake and share this favorite treat.
What to Serve with Swedish Sticky Chocolate Cake (Kladdkaka)
At its simplest, kladdkaka is perfect with just powdered sugar and a strong cup of coffee. For variations, try:
- Whipped cream or a tangy whipped vanilla skyr cream for contrast.
- Vanilla or cardamom ice cream for an aromatic touch.
- A drizzle of creamy vanilla sauce or salted caramel for extra indulgence.
- Fresh berries to add brightness and balance the richness.
More Swedish Cake Recipes to Try
Interested in more easy Swedish cakes? Try these classics:
- Swedish Tosca Cake (Toscakaka)
- Simple Swedish Almond Cake (Mandelkaka)
- Moist & Buttery Swedish Cardamom Cake (Kardemummakaka)
- Cozy Swedish Apple Cake (Äppelkaka)
If you make this Swedish Sticky Chocolate Cake (Kladdkaka), please leave a star rating and tell me how it turned out in the comments — feedback is always welcome!
Recipe
Swedish Sticky Chocolate Cake (Kladdkaka)
Equipment
- 9‑inch springform pan
- Fine mesh strainer or flour sifter
Ingredients
- 10 tablespoons unsalted butter, melted, plus more for greasing the pan
- ½ cup unsweetened cocoa powder, plus more for dusting the pan
- 1 cup packed light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- 3 large eggs
- 2 teaspoons vanilla extract
- ¾ cup all‑purpose flour
- ¼ cup almond flour
- ½ cup semi‑sweet chocolate chips or coarsely chopped chocolate
- Powdered sugar for dusting (optional)
Instructions
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Preheat the oven to 325°F (160°C) and place a rack in the middle position. Grease a 9‑inch springform pan and dust with cocoa powder; set aside.
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In a large bowl, whisk melted butter, cocoa powder, brown sugar, granulated sugar and salt until smooth.
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Add the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
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Sift the flour over the batter and fold it in gently using a rubber spatula. Fold in the almond flour and chocolate chips.
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Scrape the batter into the prepared pan and smooth the top. Bake until the cake is just set in the center, about 30 minutes. Cool in the pan until warm or room temperature, at least 30 minutes. Remove the springform sides and serve warm or at room temperature, dusted with powdered sugar if desired.
Notes
Nutrition
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Carbohydrates: 46 g
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Protein: 5 g
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Fat: 18 g
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