Swedish Sticky Chocolate Cake – Kladdkaka

3.2/5 - (5 votes)

I have been watching lots of videos of how to make this wonderfully moist cake.  Kladdkaka is a Swedish cake, moist and sticky inside.  In fact in some recipes the moistness is slightly runny.  I didn’t want a runny centre, so I opted to follow a recipe by Donal Skehan, where everything is mixed in a single pot and then poured into a cake tin to bake.

It is just so simple and the resultant cake is so very tasty.   I passed a link to Donal’s video to my sister in Canada.  She has made it too and reported by ‘exquisite’, so that is a testament in itself.

I also have a friend in South Carolina who is going to make it today and take it, I think, to his Super Bowl get together.

So get to it guys, have a go at this.  This is one that just wont fail.

Kladdkaka – Swedish Sticky Chocolate Cake

                  Kladdkaka – Swedish Sticky Chocolate Cake – Video

  • 100g butter, plus extra for greasing
  • 200g caster sugar
  • 2 large free-range eggs(XL in USA)
  • 70g plain flour, plus extra for dusting
  • 3 tbsp cocoa powder (I used 4tbsp – 30grams)
  • 1 tsp vanilla extract(I didn’t use this, but only because I forgot)
  • Icing sugar, to dust


  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Grease a 20cm cake tin with a removable base, grease the tin and line with parchment paper.
  3. Melt the butter in a saucepan. 
  4. Remove from the heat, add the sugar and eggs and mix well.
  5. Add the flour, cocoa and vanilla and mix until combined.
  6. Pour into the prepared cake tin and place in the oven for 20 minutes.
  7. Remove from the oven and allow to cool for about 10 minutes, then transfer to a wire rack to cool completely.
  8. Dust with icing sugar, if you wish, before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *