Kladdkaka, which means “sticky cake” in Swedish, is a beloved Swedish favorite and a staple of fika, the cherished coffee break. It has a crackly, crisp top and a dense, gooey chocolate center somewhere between a brownie and a molten cake, and it’s made in one bowl in under 30 minutes.
Prep: 10 min
Cook: 18 min
Total: 28 min
Yield: one 9-inch cake (8 slices)
Ingredients
- 1/2 cup plus 1 tablespoon (125 g) unsalted butter, plus extra for the pan
- 2 large eggs
- 1 cup (200 g) granulated sugar
- 1/2 cup (60 g) all-purpose flour
- 1/3 cup (30 g) unsweetened cocoa powder, plus extra for the pan
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar, whipped cream and berries, to serve
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9-inch (23 cm) springform pan and dust it with cocoa powder.
- Melt the butter in a saucepan or microwave and let it cool slightly.
- In a bowl, whisk the eggs and sugar until well combined, about 1 minute. Don’t over-whip.
- Sift in the flour, cocoa powder and salt, then add the vanilla and melted butter. Stir until smooth and glossy.
- Pour the batter into the pan and smooth the top.
- Bake for 15–18 minutes. The edges should be set while the center still looks soft and slightly wobbly.
- Let the cake cool completely in the pan; the center will firm up as it cools. Chill for 1 hour for an extra fudgy texture.
- Dust with powdered sugar and serve with whipped cream and berries.
Tips for the Best Kladdkaka
- Don’t overbake. The gooey center is the whole point; take it out while it still jiggles.
- Serve it chilled for a dense, truffle-like texture, or slightly warm for a softer, lava-like center.
- Make it gluten-free by swapping the flour for almond flour or a gluten-free blend.
- Storage: keeps covered in the fridge for up to 4 days.