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Homemade Swedish Sticky Chocolate Cake (Kladdkaka) recipe photo

Swedish Sticky Chocolate Cake (Kladdkaka)

This Swedish Sticky Chocolate Cake is a chocolate lover's dream! Rich, gooey, and incredibly easy to make, it's sure to impress!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Swedish
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 3/4 cup unsalted butter plus 1/2 tablespoon for preparing the pan
  • 6 tablespoons cocoa powder plus 1 to 2 tablespoons more for preparing the pan
  • 1 cup all-purpose flour
  • 2 large eggs gently whisked
  • 1 1/2 cups sugar
  • 1/2 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • Powdered sugar (optional, for sprinkling over the top)

Equipment

  • 8-inch round cake pan
  • Mixing Bowl
  • Whisk
  • Rubber spatula
  • Oven mitts

Method
 

Instructions:
  1. Step 1: Preheat the Oven - Begin by preheating your oven to 350°F (175°C) to ensure even baking.
  2. Step 2: Prepare the Pan - Grease the 8-inch round cake pan with 1/2 tablespoon of unsalted butter and dust with cocoa powder.
  3. Step 3: Melt the Butter - In a medium mixing bowl, melt the 3/4 cup of unsalted butter and let it cool slightly.
  4. Step 4: Combine Ingredients - Add whisked eggs, sugar, kosher salt, and vanilla extract to the bowl and mix well.
  5. Step 5: Add Dry Ingredients - Sift together flour and cocoa powder, then fold into the wet mixture with a rubber spatula.
  6. Step 6: Pour and Bake - Pour the batter into the prepared pan and bake for 20-25 minutes until slightly cracked on top.
  7. Step 7: Cool and Serve - Let the cake cool in the pan for 10 minutes, then invert onto a serving plate and dust with powdered sugar if desired.

Notes

  • Kladdkaka is best served warm or at room temperature.
  • Feel free to add chocolate chips or nuts for extra texture.
  • Store leftovers in an airtight container at room temperature for up to 3 days.