Enjoy this Kladdkaka Cake - Swedish Fudge Cake recipe with it's gooey texture making it a perfect dessert for any chocolate lover! This beloved Swedish cake recipe features a rich chocolate flavor and crisp exterior that is one of Sweden's most popular cakes.
This is one of the best easy chocolate desserts thanks to the smooth batter comes together in about 5 minutes, has only five ingredients and can even be whipped up with a whisk or wooden spoon, if you have no electric mixer. This delightful dessert is effectively an underbaked chocolate cake which is what helps give this a gooey center that makes this one of the best Swedish recipes.
Table of Contents
What is Kladdkaka?
Kladdkaka is a traditional Swedish dessert that translates to "sticky cake" or "gooey cake." It is a rich and fudgy chocolate cake with a slightly gooey center and a crispy outer layer.
Ingredients and substitutions for the best Kladdkaka
- Butter: The melted butter helps give this cake it's fudgy dense interior which is often not the goal with a cake, you could use a non dairy butter like for like, though I have never tried this, so cannot guarantee the final result.
- Sugar: Superfine or caster sugar gives our cake it’s sweetness without additional flavor. You could substitute with raw sugar or half and half with brown sugar, though your cake would have slightly more caramel flavor and might not result in such a crackly top.
- Eggs: The eggs are whipped until super fluffy here, the texture they create as well as adding structure to the cake makes them essential.
- Cocoa powder: This chocolate fudge cake would not be the same without the cocoa powder which you will want to be of high quality as this really and truly is a chocolate cake at heart.
- Plain flour: You don't need much in this cake and the proteins in the plain or all purpose flour help to bind with the other ingredients to give the cake structure and create the beautiful external crust and fudgy interior. I have not tried this cake with gluten free flour, however, you could try a gluten free blend due to the low quantity required here.
- Vanilla extract and salt: Both vanilla extract and salt act as a flavor enhancers in the cake, without it we wouldn't have depth of flavor when we bite into a slice. You could replace the vanilla extract with a small packed of vanilla sugar, if this is readily available where you reside.
See recipe card for quantities.
How to make Kladdkaka:
Whip it: Whip the eggs and sugar until fluffy and the sugar has dissolved.
1
Add the flour and salt: Add the flour and salt a quarter at a time and whisk until combined.
Cocoa mixture: Add the cocoa powder and extract into the melted butter until the mixture resembles chocolate sauce.
2
Cake batter: Combine the butter cocoa mixture into the egg and flour mixture until smooth.
Bake: Pour into your prepared cake tin and bake until you have a clean skewer from the edge of your cake.
Cool: Allow the cake to cool fully.
Serve: Slice and serve with a dollop of whipped cream or thick yogurt. Dig in!
FAQ's for the best Kladdkaka
Absolutely, you will want an oil that is neutral for the chocolate flavor to really shine through. 123 milliliters or ½ cup of sunflower oil or 109 grams / ½ cup coconut oil is equivalent to the butter in the cake.
If you prefer a less fudgy center, simply leave the cake in the oven for a further 3-5 minutes and this will give you a more substantial brownie texture.
Yes, you can store Kladdkaka in an airtight container at room temperature for up to three days. Alternatively, you can freeze it for longer storage. When ready to enjoy, simply thaw at room temperature or warm slightly in the oven.
Other chocolate cakes you'll enjoy
Kladdkaka Cake
Ingredients
- 90 grams / 2 medium eggs room temperature
- 275 grams / 1 ⅓ cups superfine/caster sugar
- 80 grams / ½ cup plain flour
- ¼ teaspoon sea salt
- 113 grams / 4 ounces butter melted
- 30 grams / 4 tablespoons plain cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Line a cake tin with butter and parchment paper and preheat the oven to 180ºC/350F.
- Whisk the eggs and sugar together until fluffy and the sugar has dissolved.
- Add the flour and salt a quarter at a time and combine until well mixed.
- Add the cocoa powder and vanilla extract into the butter and combine until smooth.
- Add the butter mixture to the sugar mixture and whisk to combine until smooth.
- Pour into the prepared cake pan and bake for 30 minutes or when the toothpick test comes out clean from the edge of the cake.
- Remove and allow to cool.
- Serve with a little whipped cream.
- Enjoy this lava cake with spoons at the ready.
Video
Notes
- Butter: The melted butter helps give this cake it's fudgy dense interior which is often not the goal with a cake, you could use a non dairy butter like for like, though I have never tried this, so cannot guarantee the final result.
- Cocoa powder: This chocolate fudge cake would not be the same without the cocoa powder which you will want to be of high quality as this really and truly is a chocolate cake at heart.
- Sugar: Superfine or caster sugar gives our cake it’s sweetness without additional flavor. You could substitute with raw sugar or half and half with brown sugar, though your cake would have slightly more caramel flavor and might not result in such a crackly top.
- Cake tin: The cake tin used here was 6 inches or 15 centimeters, so the cake has a higher crust and fudgier center. A springform pan or regular cake pan between 6-8 inches or 15-20 centimeters works best here.
Nutrition
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Made it and loved it?
If you have made this recipe, it would mean so much to leave a review below to help more people find this.
Clara
Could I just ask what type of flour you use fir this cake? I’m based in the uk- so would it be self raising or plain? ?
Sylvie
Hi Clara, the best outome will be to use plain flour so that the cake ends up with it's signature fudgy consistency.