Editorial: Kockums JernverkPublished: 2026-11-06

Kladdkaka – Swedish sticky chocolate cake

Name: Kladdkaka – Swedish sticky chocolate cake
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Cuisine: Swedish
Ingredients: Butter and dried breadcrumbs or cocoa for the dish; 100 g butter; 2 eggs; 210 g caster sugar; 90 g plain flour; 4 tbsp cocoa powder; 2 tsp vanilla sugar or 1 tsp vanilla extract; Pinch of salt; Icing sugar, lightly whipped cream and raspberries, to serve

Makes 8 slices · 1 hour · Round Cream Lux oven dish

Sweden's favourite chocolate cake, crisp on top and gooey in the middle. It is baked and served in the same round enamelled steel oven dish.

Kladdkaka is a Swedish chocolate cake made without raising agent and baked briefly, so the middle stays gooey beneath a thin, crisp top. Simply stir the batter together, bake for 15–20 minutes at 175 °C and let the cake cool before cutting so the centre sets.

Kladdkaka dusted with icing sugar in a round cream-white enamelled steel oven dish with a sage-green rim, one slice lifted out to show the gooey centre

Ingredients

Makes 8 slices

Butter and dried breadcrumbs or cocoa for the dish
100 g butter
2 eggs
210 g caster sugar
90 g plain flour
4 tbsp cocoa powder
2 tsp vanilla sugar or 1 tsp vanilla extract
Pinch of salt
Icing sugar, lightly whipped cream and raspberries, to serve

Method

Heat the oven to 175 °C. Butter the round oven dish and dust it with breadcrumbs or cocoa.
Melt the butter in a saucepan and take it off the heat.
Stir the sugar, cocoa, vanilla sugar and salt into the butter. Beat in the eggs one at a time.
Stir in the flour until the batter is just smooth. Don't whisk air into it.
Spread the batter in the dish and bake in the middle of the oven for 15–20 minutes. It is ready when the edges have set but the middle still wobbles slightly.
Leave the cake to cool in the dish for at least 30 minutes, or longer, even in the fridge. Dust with icing sugar and serve from the dish with cream and raspberries.

Why it works

The low, straight sides give an even layer that bakes at the same rate throughout, and enamelled steel heats quickly so the top crisps before the middle sets. You cut and serve the cake straight from the dish.