Swedish Kladdkaka (Chocolate Sticky Cake) Recipe

A slice of Kladdkaka
Andreas Ivarsson/Flickr
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 12 servings
Nutrition Facts (per serving)
340 Calories
15g Fat
48g Carbs
4g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 340
% Daily Value*
Total Fat 15g 19%
Saturated Fat 8g 42%
Cholesterol 83mg 28%
Sodium 234mg 10%
Total Carbohydrate 48g 17%
Dietary Fiber 2g 6%
Protein 4g
Calcium 46mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Kladdkaka, or chocolate sticky cake, is Sweden’s gift to all chocoholics. It is rich, fulfilling and ready to eat within the hour. After all, chocolate—like cooking—should never be complicated. The best part is that this chocolate cake is multi-dimensional. It has a crispy outer edge and gooey center, much like under-baked brownies.

This recipe is so simple that it can easily become your new go-to cake recipe. It requires just a few common baking ingredients and if you keep them in your kitchen, you can bake this cake anytime a chocolate craving hits. 


  • 2 eggs
  • 1 1/3 cups sugar (white)
  • 1/2 cup flour (cake or all-purpose)
  • 1/8 teaspoon salt
  • 1/2 cup melted butter (melted)
  • 4 tablespoons cocoa (unsweetened)
  • 1 tablespoon vanilla sugar (or 1 teaspoon vanilla extract)

Steps to Make It

  1. Preheat oven to 350 F. Lightly butter an 8- or 9-inch round springform or cake pan.

  2. In a large bowl, whisk together the eggs and sugar. Gradually mix in the flour and salt.

  3. In a separate bowl, stir cocoa and vanilla sugar (or extract) into melted butter until well-combined.

  4. Add cocoa-butter mixture to the batter, stirring well until any lumps are removed.

  5. Pour the batter into the prepared pan.

  6. Bake for 25 minutes. Check for doneness: the edges of the cake should be crisp but the center still moist and sticky. A good test is to insert a toothpick first into the cake’s edge: it should come out clean. Then, insert it into the center of the cake: it should come out smeared with gooey, melting chocolate. Do not overcook the cake (but if you do, you’ll have stellar brownies as a compensation prize).

  7. Dust with powdered sugar and serve with whipped cream, if desired.