Swedish Sticky Chocolate Cake (Kladdkaka)

Swedish Sticky Chocolate Cake (Kladdkaka)

66 Reviews 10 Pics
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    1 h 45 m

“This is a Swedish recipe for Kladdkaka (Sticky Chocolate Cake), a rich, and gooey chocolate cake. It should serve 8 but at our house it often serves only 2...”

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Adjust Servings

Original recipe yields 1 cake



  1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 8-inch pie plate.
  2. Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir just until combined. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared pie plate.
  3. Bake on the lower rack of the preheated oven for 35 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate. Serve warm, or refrigerate overnight and serve cold.

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Reviews (66)

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Absolutely terrific. I am Swedish and have been looking for a way to make Kladdkaka on my own. This is it. I only had a 9" glass pie plate (rather than 8" as the recipe calls for) and it worked perfectly. You get a crisp/gooey crust and a sticky, moist inside. Note that the top will sort of collapse and crack as the cake cools. This is normal and authentic! Also, you must let it cool completely or it will just seem runny. Most importantly, for those of you who felt the cake was too liquid: it is all about how you mix the batter. Beat the egg/sugar mixture for a good 5 mns with an electric beater. But stir just a little with a spoon when you mix in the flour mixture and the butter. A total of 30 strokes should do it and it should be by hand. This way, you'll get just the right consistency. Awesome with a bit of freshly whipped cream and a cup of coffee.



okay, I have to ask! Did anyone manage to let this cool before getting into it? I tried hard. Thought I would just cut it into 8 pieces while still warm. Then I thought I would just snag a small piece of the crust of 1/8th, and then the fork was in there, and now the bowl is out cause I need to make another one so there will be something when the kids get home! I used a 9" light coloured cake pan and sprayed with cooking spray. No problem at all. Also cut back on the sugar to 1 cup (to make it a diet cake of course) :) and it is wonderful. Thank you so much for this recipe!!! I'm thinking those that did have a problem have most likely over stirred. Important to just gently rotate with a fork, no electric mixer!! These are very much like making brownies, so just a little stir to mix will do ya! Happy baking all! Lorrie

Stephanie Moore

Stephanie Moore

WOW. This is the best cake I've ever tasted! Great recipe! Oh, and I also learned that if you cut the recipe in half, the result is a delicious batch of brownies!

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Amount Per Serving (8 total)

  • Calories
  • 288 cal
  • 14%
  • Fat
  • 13.2 g
  • 20%
  • Carbs
  • 41.1 g
  • 13%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 83 mg
  • 28%
  • Sodium
  • 149 mg
  • 6%

Based on a 2,000 calorie diet



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Warm Flourless Chocolate Cake with Caramel Sauce


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