Recipe: Kladdkaka – Sticky Swedish Chocolate Cake

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

Kladdkaka – Sticky Swedish Chocolate Cake

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: Scandinavian
Author: Bronte Aurell




  • Melt the butter and leave to cool slightly
  • Whisk the egg and sugar together until the mixture is light, fluffy and pale
  • Weigh all the dry ingredients and sift them into the egg and sugar mixture. Fold in until everything is incorporated
  • Fold in the melted butter until you are left with a smooth chocolate mixture
  • 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!
  • 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
  • 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
  • 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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