Easy Gooey Swedish Chocolate Cake (Kladdkaka Recipe)

Kladdkaka is the Swedish chocolate cake that is meant to look slightly underbaked. Beneath its thin, delicate crust is a rich centre that remains soft, dense and sticky. The name comes from the Swedish word kladdig, meaning sticky or gooey—and that texture is the entire point.

This easy kladdkaka recipe uses cocoa powder and everyday baking ingredients. There is no baking powder and no need for an electric mixer. The cake takes only a few minutes to prepare, but careful timing is essential: remove it from the oven while the middle still wobbles gently, as it will continue to set while cooling.

Discover how a deliberately sticky chocolate cake became a Swedish favourite in The History of Kladdkaka: Sweden’s Sticky Chocolate Cake.

What Makes Kladdkaka Different?

Kladdkaka may resemble a fudgy brownie, but it has its own distinct character. It is baked as one round cake and served in wedges rather than cut into squares. A classic version uses only a small amount of flour and contains no raising agent, producing a dense cake instead of an airy chocolate sponge.

The centre should be sticky and fudgy rather than completely liquid. If the cake is baked until a skewer comes out clean, it has gone too far. The edges should look set, the surface should have formed a thin crust and the middle should still move slightly when the tin is gently shaken.

Recommended Tools & Tips

A 20cm Round Cake Tin gives this version a deeper profile and a thicker sticky centre. A wider tin would produce a thinner cake and require a shorter baking time. Line the base with baking paper and grease the sides lightly with butter.

Use a hand whisk or Sturdy Wooden Spoon to combine the eggs and sugar. An electric mixer incorporates too much air and can give the cake a lighter, more sponge-like texture. Stir only until the ingredients are evenly combined.

A digital kitchen scale gives the most reliable results, especially when measuring the flour and cocoa. Too much flour or a few extra minutes in the oven can make the cake dry instead of sticky.

Ovens vary, so begin checking the cake after 18 minutes. The edges should be set, while the centre should still wobble gently. Allow it to cool in the tin before releasing it, as the delicate centre will continue to set while retaining its sticky texture.

How to Serve Kladdkaka

Kladdkaka needs no frosting. In Sweden, it is commonly served with lightly whipped cream, which balances the cake’s sweetness. Fresh raspberries or strawberries add a pleasant tartness, while a light dusting of icing sugar gives the dark cake a simple finish.

Vanilla ice cream is another popular accompaniment, especially if the cake is served slightly warm. Keep the portions modest: kladdkaka may be low in height, but it is rich.

Storage

Store the cooled kladdkaka in an airtight container in the refrigerator for up to 5 days. Its centre becomes firmer when chilled, so allow individual slices to stand at room temperature briefly if you prefer a softer texture.

The cake can also be frozen for up to 3 months. Wrap the whole cake or individual slices securely before freezing, then thaw overnight in the refrigerator.