Recipe: Kladdkaka – Sticky Swedish Chocolate Cake

Posted by Bronte Aurell | Cafe, Food & Recipes, Scandi Life
Kladdkaka - Swedish Mudcake

This cake is possibly one of the most famous Fika cakes in all of Sweden. Every café has a version of Kladdkaka (which literally means ‘Sticky Cake’). Yes, it is a bit like an underbaked chocolate cake – and that is exactly what makes it so very good.

Kladdkaka is the best seller at the café. This is our Auntie Inga’s recipe.

It’s an easy cake to make – but watch the baking: too little and it’s a runny mess. Too much and it’s a stodgy dry cake. Watch it closely during the last few minutes of baking time.


Recipe: Kladdkaka – Sticky Swedish chocolate cake
Recipe Type: Baking
Cuisine: Scandinavian
Author: Bronte Aurell
Prep time:
Cook time:
Total time:
Serves: 6-8
  • 100g unsalted butter
  • 2 medium eggs
  • 200g caster sugar
  • 150g plain flour
  • 4 tbsp Fazer cocoa powder (or a good quality cocoa powder)
  • 1 tbsp vanilla sugar (we recommend Tørsleffs) or extract
  • A pinch of salt
  • Optional: 75g crushed mint sweets (e.g. these)
  1. Melt the butter and leave to cool slightly
  2. Whisk the egg and sugar together until the mixture is light, fluffy and pale
  3. Weigh all the dry ingredients and sift them into the egg and sugar mixture. Fold in until everything is incorporated
  4. Fold in the melted butter until you are left with a smooth chocolate mixture
  5. Update 18/4/18: We couldn’t help but tinkering with these and added some crushed mint candies to the batter before baking – the result isa deliciously soft, mildly minty chocolate cake. So good!
  6. Pour into a lined cake tin. This recipe fits a normal 20x30cm tin. The cake will not rise, but it will puff up slightly during baking
  7. Bake at 180°C for around 20 minutes. The exact time can vary, so keep an eye on the cake. A perfect kladdkaka is very soft in the middle, but not runny once it has cooled – but almost runny
  8. If you press down gently on the cake whilst its baking, the crust should need a bit of pressure to crack. When this happens, the cake is done. Leave to cool in the tin for at least an hour.

Serve with whipped cream or ice cream.


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