Rich, intensely chocolatey, perfectly crisp on top, and irresistibly gooey in the center—this is the ultimate Swedish Kladdkaka recipe from Swedish Cravings.
There are few desserts as beloved in Sweden as Kladdkaka, the famous Swedish Sticky Chocolate Cake. Found in homes, cafés, and bakeries across the country, Kladdkaka has earned its place as one of Sweden's most iconic desserts.
At Swedish Cravings, we've taken this classic recipe and perfected it using traditional Swedish baking techniques combined with a few carefully chosen ingredients that create an even richer chocolate flavor and an unbelievably soft, fudgy center.
The result is everything a Kladdkaka should be—crispy on the outside, wonderfully gooey in the middle, and impossible to stop eating.
A Swedish Baking Tradition
Kladdkaka became popular in Sweden during the 1970s and quickly found its way into nearly every Swedish cookbook.
Unlike traditional chocolate cakes, Kladdkaka is intentionally underbaked. The center remains soft and sticky while the top develops a delicate paper-thin crust that gently cracks when sliced.
Served with lightly whipped cream and fresh berries, it's one of Sweden's favorite desserts for fika, birthdays, dinner parties, and everyday celebrations.
The Swedish Cravings Secret
The very best Kladdkaka isn't simply underbaked.
It's built in layers of flavor.
Instead of melting ordinary butter, lightly brown it until it develops a rich nutty aroma. Combine high-quality cocoa powder with melted dark chocolate for incredible depth. A small amount of dark brown sugar creates subtle caramel notes, while a pinch of espresso powder quietly intensifies the chocolate without adding any coffee flavor.
Finally—and this is perhaps the biggest secret—let the cake rest overnight in the refrigerator.
The next day, the texture transforms into something truly magical.
Ingredients
- 150 g (⅔ cup) unsalted butter
- 100 g (3.5 oz) high-quality dark chocolate (70%)
- 2 large eggs
- 2 egg yolks
- 180 g (1 cup) granulated sugar
- 70 g (⅓ cup) dark brown sugar
- 45 g (½ cup) Dutch-process cocoa powder
- 110 g (¾ cup + 2 tbsp) all-purpose flour
- 2 tsp vanilla sugar (or 1 tsp vanilla extract)
- ½ tsp fine sea salt
- ½ tsp espresso powder
- Optional: 50 g (⅓ cup) dark chocolate chips
Instructions
Step 1 – Brown the Butter
Melt the butter over medium heat.
Continue cooking until it turns golden brown and smells wonderfully nutty.
Remove from the heat immediately.
Add the chopped dark chocolate and stir until completely melted.
Allow to cool for about 10 minutes.
Step 2 – Prepare the Batter
Whisk together:
- Eggs
- Egg yolks
- Granulated sugar
- Brown sugar
Mix only until combined.
Do not whip lots of air into the batter.
Step 3 – Add the Chocolate
Slowly stir the browned butter and chocolate mixture into the eggs.
Mix in:
- Cocoa powder
- Vanilla
- Espresso powder
- Salt
Finally fold in the flour.
If using chocolate chips, gently fold them in now.
Step 4 – Bake
Pour into a buttered and lined 23 cm (9-inch) springform pan.
Bake at 175°C (350°F) for 18–21 minutes.
The edges should be fully baked while the center still jiggles slightly.
Resist baking it longer.
Step 5 – Cool
Allow the cake to cool completely.
Refrigerate for at least 8 hours, preferably overnight.
Serving the Swedish Way
Serve with:
- Lightly whipped cream
- Fresh raspberries
- Fresh strawberries
- Blueberries
- A light dusting of cocoa powder
The contrast between the cool whipped cream and the rich, sticky chocolate cake is one of Sweden's favorite dessert combinations.
Swedish Baking Tips
- Browning the butter is the easiest way to elevate the flavor.
- Use good-quality dark chocolate.
- Don't overmix the batter.
- Slightly underbake the cake.
- Refrigerate overnight before serving.
- Let it sit at room temperature for about 15 minutes before slicing.
- Use a hot knife for perfectly clean slices.
Shop Authentic Swedish Favorites
Enjoy your Kladdkaka with authentic Swedish products from Swedish Cravings.
Perfect companions include:
- Authentic Swedish Coffee
- Swedish Cookies
- Swedish Chocolate
- Swedish Candy
Everything is carefully selected and shipped directly from Sweden.
Frequently Asked Questions
Why is Kladdkaka sticky?
Because it is intentionally removed from the oven before the center has fully baked.
Can I freeze Kladdkaka?
Yes.
Wrap tightly and freeze for up to three months.
Should Kladdkaka be refrigerated?
Yes.
Many Swedish bakers actually prefer serving it the day after baking because the texture becomes even richer.
Can I skip the espresso powder?
Yes.
It doesn't make the cake taste like coffee—it simply deepens the chocolate flavor.
A Taste of Sweden
Every Swedish family has their own Kladdkaka recipe.
Some keep it simple.
Others add chocolate, brown butter, or a special family twist.
At Swedish Cravings, this is our favorite version—a recipe we've refined to create an exceptionally rich chocolate flavor, an irresistibly gooey center, and the delicate crisp top that defines a truly great Kladdkaka.
We hope it becomes your favorite too.
Happy baking!
One final Swedish Cravings tip
After serving thousands of Swedish customers over the years, one thing is clear: the best Kladdkaka is often the one that's not eaten on the day it's baked. Chilling it overnight lets the flavors deepen and the texture become perfectly dense and fudgy. It's a simple step that turns a great cake into an unforgettable one.
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