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Home » Swedish recipes

Kladdkaka-Gooey Easy Swedish Chocolate Cake

Published: Jan 8, 2023 · by Cecilia Hoikka · Affiliate links are marked with an *asterix

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This simple sticky chocolate cake is one of the most famous Swedish desserts. I think this is the best pantry chocolate cake you can make. This cake is ready in 20 minutes!

closeup from the side on a chocolate cake piece that is flat and very gooey at the end. It has a whipped cream rose on top.

This turns out just like IKEA gooey chocolate cake. It is just that when you buy it at IKEA it is on the cold shelf, so it is a bit denser in consistency. If you store this cake in the fridge, it gets similar dense consistency to the IKEA cake.

I like the Swedish kladdkaka since you usually have all the ingredients in your pantry. This is a simple bake also for kids since it does not need any whipping of eggs or special equipment. Only thing that needs some "crafting" is the springform pan, but you can make it in some other bakeware also.

What does kladdkaka mean in Swedish?

The name "kladdkaka" literally means "sticky cake" in Swedish due to the cake's moist and slightly underbaked consistency. Kladdkaka is known for its dense, gooey, and fudgy texture. A popular easy dessert in Sweden and is often served warm, with a scoop of vanilla ice cream or whipped cream on top.

The secret

The secret of making this gooey cake? It is omitting the leavening agent! Also, it is baked for a quite short time in the oven, so the middle of the cake is still wobbly and left sticky, so actually this is an underbaked cake.

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The big mistake is to have it 5 minutes too long in the oven, you will end up with a dry plain chocolate cake. -this is the mistake I often make, so a timer is essential when making this cake.

Ingredients

Kladdkaka ingredients in blue bowl with name tags.
  • Butter can be replaced with margarine
  • Eggs
  • Sugar. You can use brown sugar, but white is traditional.
  • Flour. All-purpose wheat flour but can be replaced with potato or corn starch.
  • Cocoa powder-Dutch process cocoa that is darker and more flavorsome
  • Vanilla extract, in Sweden we use vanilla sugar
  • Salt

Different types of Swedish chocolate treats

  • Kladdkaka. Not the only Swedish chocolate cake type.
  • Swedish brownies. Fudgy square chocolate treats with nuts, a famous cafeteria treat.
  • Chocolate balls. Kokosbollar. Chocolaty no-bake balls with coconut.
  • Kärleksmums. This is also called mockarutor. A Swedish sheet cake with chocolaty glaze with some coffee flavor.

Equipment

  • You need an 8-inch springform pan, 19 cm in diameter.
  • Baking paper
  • Three bowls
  • Hand whisk or electric whisk

Instructions

hand drawing parchment paper with pen around springform pan bottom to a round circle.
  1. Cut a round piece of parchment paper into the bottom of your springform pan. Use for example pen and the bottom of pan to get right size. Put some oil or butter on the bottom and sides of the pan.
melted butter in plastic bowl.
  1. Melt the butter, for example, in the microwave. It takes about 40 seconds.
egg and sugar mixed but not whisked to a fluff.
  1. Whip the eggs and sugar with a hand whisk, so the structure of the eggs is broken down. Add in the vanilla extract.
flour and cocoa mixed.
  1. Mix the dry ingredients in a separate bowl.
flour mix in a sieve above the egg bowl.
  1. Pour them into the egg-sugar mix through a sieve. This is to avoid any clumps.
brown batter in bowl with a hand whisk.
  1. Mix the flour gently in the egg-sugar mixture and last add the melted butter.
pouring brown  batter in springform pan.
  1. Pour the batter into your springform pan and bake at 350 F (175 C) for 13 minutes. You can use a toothpick to test; it should come out dry at the edge and with batter in the middle.
taking out the springform edges from ready cake.
  1. Let the cake cool down, remove it from the springform pan into a serving plate. Add powdered sugar on top with a small sieve. Serve with whipped cream.

Diet variations

whole chocolate cake on blue plate with cream heaps on top of every individual slice.

Gluten-free: To make this cake gluten-free use potato starch or cornstarch instead of wheat flour.

Milk-free: Use margarine instead of butter in the batter and serve with a milk-free whip or ice cream.

Storing

If you have leftovers, here are a few tips for storing the cake:

  1. Keep it at room temperature: The cake can be stored at room temperature, covered with aluminum foil or plastic wrap, for up to 3 days.
  2. Refrigerate the cake: You can also refrigerate the cake, covered with foil or plastic wrap, for up to 5 days. Just be aware that the cake's texture may change slightly in the fridge, and it may become firmer and drier.
  3. Freeze the cake: To freeze the cake, wrap it tightly in plastic wrap and then aluminum foil, and place it in a resealable freezer bag. The cake will keep in the freezer for up to 3 months. Thaw the cake in the fridge or at room temperature before serving.

When serving the cake, you can warm individual slices in the microwave for a few seconds to re-create the warm, gooey texture of the freshly baked cake.

How to serve

Kladdkaka is best served at room temperature and gooey. You can make it ahead 1-2 hours before your guests arrive and let it stand on the countertop. It is best eaten on the same day.

  • Ice cream: You can serve this quite warm straight from the oven with a scoop of plain vanilla ice cream.
  • Powdered sugar: Traditionally, it is chilled until you can put some powdered sugar on top.
  • Whipped cream goes well with the cake. It is also how IKEA serves it.
  • Fresh berries are perfect for a summertime cake. Strawberries and fresh blueberries are always a hit. Don't forget to have whipped cream as well.
  • Chocolate glaze is perfect for making for a more festive and luxurious cake.
one large piece of chocolate cake with powdered sugar and cream on plate woth a little antique silver spoon.

Variations

You should definitely make the original version, but when you get tired of it, here are some tips on making some fun variations.

To flavor the batter:

  • Cardamom or a pinch of cinnamon
  • Espresso to get coffee tones
  • Some crushed pecans
  • Muscovado sugar instead of white to get more caramel flavors.
  • Chopped chocolate
  • Chopped Daim-candy
  • Licorice
  • Orange peel
  • Pinch of chili

Topping ideas:

  • Melted chocolate on top, white or dark chocolate
  • Nutella layer on top
  • Cream cheese flavored with caramel sauce
  • Dulce de leche
  • Chopped chocolate
  • Daim chop
  • Chopped nuts, sprinkles, berries
  • Marshmallows, caramel sauce, and chopped pecans.
chocolate cake piece with whipped cream and slices fresh strawberries on white plate.
Strawberries are always a favorite with cake.

FAQ

What does kladdkaka taste like?

An indulgently rich and chocolatey dessert that will satisfy a chocolate lover's cravings. The flavor of kladdkaka is rich and chocolatey, with a slightly dense and moist crumb. It has a soft, sticky, and gooey interior. It reminds slightly of our molten chocolate lava cake, but not as runny interior. It is similar to a brownie in texture and flavor but is typically made without chocolate chips or nuts and has a slightly denser and gooier texture.

Who invented kladdkaka?

It was probably food writer Margareta Wickman that got the recipe from Paris, which was published in Veckojournaled-magazine in the 1970s.

When is kladdkakans dag-chocolate cake day?

It is the 7 of November in Sweden.

More Swedish fika treats

Kladdkaka can be served as fika. Read more about the fika tradition in this post. Below are some more treats you might want to bake.

  • Swedish blueberry pie
  • Swedish Chocolate Balls-Kokosbollar
  • Swedish Brownies
  • Swedish cinnamon rolls (kanelbullar)
closeup on a sticky chocolate cake piece with gooey inside and whipped cream on top and powdered sugar.

Kladdkaka

Swedish sticky chocolate cake from pantry staples
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 13 mins
Course Dessert
Cuisine Swedish
Servings 6
Calories 328 kcal

Equipment

  • 8 inch springform pan 20 cm in diameter

Ingredients
  

  • 1 stick butter 113 grams
  • 2 eggs
  • ¾ cup sugar 1,8 dl
  • 4 tablespoon cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup all purpose flour 1,2 dl

Instructions
 

  • Cut a round piece of parchment paper into the bottom of your springform pan. Put some oil or butter on the bottom and sides of the pan.
  • Melt the butter, for example in the microwave. It takes about 40 seconds.
  • Whip the eggs and sugar with a hand whisk, so the structure of the eggs is broken down.
  • Mix the dry ingredients in a separate bowl. Pour them into the egg-sugar mix through a sieve. Mix gently and add as last the melted butter.
  • Pour the batter into your springform pan and bake at 350 F (175 C) for 13 minutes. You can use a toothpick to test; it should come out dry at the edge and with batter in the middle.
  • Let the cake cool down, and add powdered sugar on top. Serve with whipped cream.

Notes

If you use a different size pan you might need to adjust the bake time. 
Perfect to serve with some fresh berries with the cake as well like strawberries or raspberries. 
 

Nutrition

Serving: 1pieceCalories: 328kcalCarbohydrates: 35.8gProtein: 4.9gFat: 18gSaturated Fat: 10.8gFiber: 1.7gSugar: 25.4g
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Hi, I'm Cecilia. I want to share Scandinavian and Nordic recipes for you who want to connect with your Nordic heritage and learn to make delicious, simple Scandinavian food and learn about the food culture.

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