Swedish Kladdkaka
Kladdkaka is one of Sweden’s most beloved chocolate cakes — crisp on the outside, soft and wonderfully gooey in the middle.
This version gives you that perfect contrast between a lightly crackled top and a rich, sticky centre. For an even gooier kladdkaka, simply reduce the baking time slightly.
Serve with whipped cream and fresh berries for a proper Swedish fika treat.
Ingredients
For the Pan
- Butter, for greasing
- Breadcrumbs, for coating
Kladdkaka
- 100 g (7 tbsp) butter
- 2 eggs
- 250 ml (1 cup) granulated sugar
- 3 tbsp cocoa powder
- 2 tsp vanilla sugar
- 150 ml (⅔ cup) all-purpose flour
- 1 pinch salt
For Serving
- Powdered sugar, for dusting
- 200 ml (¾ cup + 1 tbsp) heavy whipping cream
- Fresh berries
Instructions
1. Prepare the Oven and Pan
Preheat the oven to 200°C (400°F) using conventional top and bottom heat.
Grease a 24 cm (9½-inch) springform pan with butter and coat lightly with breadcrumbs.
Alternatively, line the base of the pan with parchment paper.
2. Melt the Butter
Melt the butter in a saucepan.
Set aside and allow it to cool slightly.
3. Mix the Eggs and Sugar
Whisk the eggs and sugar together by hand until combined.
Do not use an electric mixer — the mixture should not become overly aerated.
4. Add the Dry Ingredients
In a separate bowl, combine the cocoa powder, vanilla sugar, flour and salt.
Stir the dry ingredients into the egg mixture.
5. Add the Butter
Pour in the melted butter.
Gently mix until you have a smooth, even batter.
Pour the batter into the prepared pan.
6. Bake
Bake in the centre of the oven for approximately 10–15 minutes.
The exact baking time depends on how gooey you want the centre.
For a very soft and sticky kladdkaka, bake closer to 10 minutes.
For a slightly firmer centre, bake closer to 15 minutes.
The cake will continue to set as it cools.
7. Cool and Serve
Remove the cake from the oven and allow it to cool completely.
Dust with powdered sugar if desired.
Serve with softly whipped cream and fresh berries.
Notes
The secret to a good kladdkaka is not overbaking it.
The centre should still feel soft when the cake comes out of the oven. It will firm up slightly as it cools while remaining beautifully gooey inside.
Unlike many cakes, the eggs and sugar should only be whisked together until combined. Adding too much air can make the texture more cake-like rather than dense and sticky.
Kladdkaka is especially delicious served with whipped cream, fresh raspberries or strawberries.
Image and recipe source: ICA.se
