Kladdkaka (Swedish Sticky Chocolate Cake)

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Easy

Kladdkaka (Swedish Sticky Chocolate Cake)

A quick one-bowl chocolate cake with a crackly top and a dense, truffle-like middle. The batter is stirred by hand, so there is no mixer to wash. Makes 1 cake in about 58 minutes.

Prep 10 min

Cook 18 min

Cooling 30 min

Total 58 min

Servings 8

Ingredients

Adjust yield

servings

⅔ cup (150 g)butter, melted and cooled, for the cake
1 cup (200 g)sugar
2 (100 g)eggs
¾ cup (90 g)all-purpose flour
⅓ cup (30 g)unsweetened cocoa powder
1 tsp (5 ml)vanilla extract
1 pinch (1 g)fine salt
½ tbsp (10 g)butter, for greasing, for the pan
1 ½ tbsp (10 g)fine breadcrumbs, for dusting

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Instructions

Heat the oven to 350 F (175 C). Grease a 20 cm (8 inch) springform pan with butter and dust with breadcrumbs.
Whisk the eggs and sugar for 1 minute, just until combined; do not whip.
Stir in the melted butter and vanilla.
Sift in the flour, cocoa and salt and fold until just combined.
Pour into the pan and level.
Bake 15 to 18 minutes, until the edges are set and the center still jiggles slightly.
Cool at least 30 minutes before releasing from the pan; the middle will firm up as it cools.

Tips

Do not overbake; the center should look underdone when it leaves the oven.
Serve with lightly whipped cream and sliced berries on the side.
Use good cocoa; it is the main flavor.
The center stays soft, so use fresh pasteurized eggs and avoid serving to anyone who should avoid undercooked eggs.

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Recipe FAQ

How long does it take to make kladdkaka (swedish sticky chocolate cake)?

Plan on 10 minutes of prep and 18 minutes of cooking, plus 30 minutes to chill. The recipe makes 1 cake (8 servings).

How should I store kladdkaka (swedish sticky chocolate cake)?

Refrigerate in an airtight container up to 4 days and serve at room temperature.

Can I make kladdkaka (swedish sticky chocolate cake) ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with coffee and whipped cream.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

237 Calories / serving

4.6g Fat

46.6g Carbs

4.2g Protein

31.8g Sugar

Whole recipe (8 servings): ~1896 cal · 37g fat · 373g carbs · 34g protein · 254g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.