Swedish Kladdkaka Cake Recipe
by J_C • 2026
Why some badges are missing
- Not vegan: unsalted butter → try dairy-free butter
- Not gluten-free: plain flour → try gluten-free plain flour
- Not dairy-free: unsalted butter → try dairy-free butter
- Not egg-free: large eggs → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
- Not low-FODMAP: plain flour → try gluten-free plain flour
- Not low-histamine: high-quality unsweetened cocoa powder
- Not low-GI / diabetic-friendly: granulated sugar → try granulated sweetener (such as erythritol)
- Not kidney-friendly: high-quality unsweetened cocoa powder
Based on listed ingredients — always check labels for allergies.
About this recipe
Translating literally to "sticky cake" (or messy cake), Kladdkaka holds a legendary status in Swedish food culture. It is the undisputed heart of the daily Swedish fika ritual, so widely celebrated that November 7th is designated national Kladdkaka Day. Its effortless preparation paired with a rich, gooey centre makes it a quintessential Nordic comfort dessert.
Prep
10m
Cook
18m
Rest
20m
Serves
Rating
—
Total time · 28m
Ingredients
Kitchen HelpShopping list
150 g unsalted butter — plus extra for greasing
2 eggs large eggs — at room temperature
250 g granulated sugar
100 g plain flour
40 g high-quality unsweetened cocoa powder
1 tsp vanilla extract — or vanilla sugar
0.5 tsp fine sea salt
2 tbsp breadcrumbs or cocoa powder — for dusting the pan
1 dust icing sugar — for dusting
1 pot whipped cream — to serve
1 punnet fresh raspberries — to serve
Tools
- · oven
- · saucepan
- · mixing bowl
- · spatula
- · springform tin
Instructions
Step by step
- 1
Preheat the oven: Set your oven to 175°C (350°F / Gas Mark 4) standard, or 160°C fan.
- 2
Prepare the pan: Grease an 8-inch (20 cm) springform tin with butter, then dust the inside with fine breadcrumbs or cocoa powder, tapping out any excess.
- 3
Melt the butter: Gently melt the butter in a saucepan over low heat or in a heatproof bowl in the microwave. Remove from heat and let it cool slightly.
- 4
Combine wet ingredients: In a medium mixing bowl, whisk together the eggs and granulated sugar until just combined and smooth. Stir in the melted butter and vanilla extract. (Do not overbeat; you want to avoid incorporating too much air so the cake remains dense.)
- 5
Add dry ingredients: Sift the plain flour, cocoa powder, and sea salt directly into the wet mixture. Gently fold with a rubber spatula until smooth and no dry flour streaks remain.
- 6
Bake: Pour the batter into your prepared tin and smooth the top with your spatula. Bake for 15 to . The outer edges should look set, but the center should still be noticeably gooey with a soft jiggle when gently shaken.
- 7
Rest & Serve: Remove from the oven and let it cool in the tin for at least 15– to set properly. Dust generously with icing sugar and serve warm or at room temperature alongside cold whipped cream and fresh raspberries.
Per serving
serves 8AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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Audio reminiscence
A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.
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