Somewhere between a cake and a brownie lives Swedish Sticky Cake, better known by its Swedish name, Kladdkaka. It is counted among Sweden’s most beloved desserts, and one bite explains why. The edges set into a slightly crisp rim, while the center stays deeply soft, dense and fudgy. Add a glossy layer of chocolate ganache on top and you have a dessert that feels a little fancy without asking for much effort.
What makes Kladdkaka so appealing is how uncomplicated it is. The batter is made in a single bowl from melted butter, sugar, eggs, vanilla, flour, cocoa powder and a little salt. You stir it together, spread it into a springform pan and bake it for under 20 minutes. There is no mixer, no creaming and no waiting for ingredients to come to room temperature.
While the cake cools, you stir together a simple ganache of warm heavy cream, semisweet chocolate chips and vanilla. It pours over the cake in a smooth, shiny layer and sets into a rich topping that takes the chocolate flavor even further.
In this guide, you will find the full recipe, step-by-step instructions with the reasoning behind them, tips for getting that famously gooey center, variations, serving ideas, storage advice, allergen information and answers to common questions.
Why You Will Love Swedish Sticky Cake
A Perfect Cross Between Cake and Brownie
The texture is the whole point. The cake is soft, dense and almost molten in the middle, yet it holds together well enough to slice. If you like brownies and chocolate lava cakes, this sits happily between the two.
One Bowl, Minimal Cleanup
Everything for the batter goes into one large bowl. You need only a spatula or spoon, a pan and a second bowl for the ganache.
Pantry-Friendly Ingredients
Butter, sugar, eggs, vanilla, flour, cocoa powder and salt are all common staples. The topping needs only heavy cream and chocolate chips. Most home cooks can make this cake on a whim.
Quick to Bake
The batter goes into the oven for just 17 to 20 minutes. With about 15 minutes of prep, the whole cake is baked in well under an hour, even before cooling.
Rich Chocolate Flavor Twice Over
Cocoa powder in the batter gives deep chocolate flavor, and the semisweet ganache adds a smooth, creamy layer on top. Chocolate lovers get two textures and two kinds of richness in every slice.
Beautiful and Easy to Serve
The glossy ganache makes the cake look polished, and the springform pan releases cleanly. It works for dinner parties, holidays, potlucks or a quiet evening treat.
Serves 8 to 10
One 8-inch cake provides plenty of small, rich slices. A little goes a long way with a dessert this decadent.
Ingredients You Will Need
This recipe serves 8 to 10 and bakes in an 8-inch round springform pan.
For the Cake
- 2/3 cup butter, melted
- 1 1/3 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
For the Chocolate Ganache Topping
- 1/2 cup heavy cream
- 1 1/3 cups semisweet chocolate chips
- 1/2 teaspoon vanilla extract
Equipment
- 8-inch round springform pan
- Large mixing bowl
- Large microwave-safe bowl (or a small saucepan) for the cream
- Spatula
- Serving plate
A Closer Look at the Ingredients
Melted Butter
Melted butter is what makes this batter so easy. It mixes smoothly with the sugar and gives the cake its dense, fudgy crumb. Let the butter cool slightly after melting so it does not cook the eggs when you stir them in.
Granulated Sugar
A generous amount of sugar sweetens the cake, helps create the thin, slightly crisp top and supports the gooey center. Stirring it well with the melted butter until smooth is the first step.
Eggs
Two eggs bind the batter and give it structure. Because the cake has relatively little flour, the eggs are important to its set.
Vanilla Extract
Vanilla rounds out the chocolate flavor in both the batter and the ganache.
All-Purpose Flour
Only three-quarters of a cup of flour goes in. Because there is so little, it is easy to overmix or mismeasure, so stir just until combined and measure carefully.
Unsweetened Cocoa Powder
Cocoa gives the cake its chocolate flavor and dark color. Use unsweetened cocoa powder, not hot chocolate mix.
Salt
A half teaspoon sharpens the chocolate flavor and balances all that sugar.
Heavy Cream
Heavy cream makes the ganache silky and gives it body. Its high fat content lets the topping set smoothly.
Semisweet Chocolate Chips
Semisweet chips melt into the warm cream to make a rich, balanced topping that is not overly sweet. They are convenient because they melt readily and do not need chopping.
How to Make Swedish Sticky Cake
Step 1: Preheat the Oven and Prepare the Pan
Heat the oven to 325°F. Thoroughly grease an 8-inch round springform pan. Be generous, covering the bottom and sides, because the cake is sticky and you want it to release neatly.
Step 2: Mix the Batter
In a large bowl, combine the sugar and melted butter and mix until smooth. Add the eggs and vanilla and mix until well combined. Then add the flour, cocoa powder and salt and mix just until combined. Stop as soon as the dry ingredients disappear so the cake stays dense and fudgy rather than cakey.
Step 3: Spread the Batter in the Pan
Spoon the batter into the prepared pan and spread it into a thin layer. The batter will be thick, so use the back of a spoon or a spatula to smooth it to the edges.
Step 4: Bake Briefly
Bake for 17 to 20 minutes, until the cake is just set in the center. The edges should be firm, but the middle should still look soft. This is where the gooey texture comes from. Do not bake it until a toothpick comes out clean.
Step 5: Cool the Cake
Let the cake cool while you prepare the ganache. It will continue to firm up slightly as it cools.
Step 6: Make the Ganache
Pour the cream into a large microwave-safe bowl and microwave it for 1 minute, or heat it on the stovetop until hot. Add the chocolate chips and vanilla and let the chocolate melt for 5 minutes without stirring. Then stir for 1 to 2 minutes, until the ganache is smooth and glossy.
Step 7: Top the Cake
Pour the chocolate topping over the cake. Let the cake sit at room temperature for 1 hour so the ganache begins to set, then refrigerate until you are ready to serve.
Step 8: Unmold and Serve
Remove the cake from the springform pan and transfer it to a serving plate. Slice and enjoy.
Recipe Card
Servings: 8 to 10 Prep time: 15 minutes Baking time: 17 to 20 minutes Pan: 8-inch round springform pan Allergens: Eggs, gluten, milk
Quick directions
- Heat the oven to 325°F and thoroughly grease an 8-inch springform pan.
- Mix the melted butter and sugar until smooth. Stir in the eggs and vanilla, then the flour, cocoa and salt, just until combined.
- Spread the batter in a thin layer in the pan.
- Bake 17 to 20 minutes, until just set in the center. Cool.
- Heat the cream for 1 minute. Add the chocolate chips and vanilla, let sit 5 minutes, then stir until smooth.
- Pour over the cake. Let it set at room temperature for 1 hour, then refrigerate until serving.
- Remove from the pan and serve.
Why This Recipe Works
A Short Bake Keeps the Center Gooey
Kladdkaka is meant to be underbaked, at least by traditional cake standards. A brief bake at a moderate temperature sets the edges while leaving the middle soft and almost custard-like. That is the defining feature of the dessert.
Little Flour Means a Fudgy Crumb
With only three-quarters of a cup of flour relative to the butter, sugar and eggs, the cake has a high proportion of fat and sugar. That is why it is dense and rich rather than light and fluffy.
Melted Butter Simplifies the Method
Using melted butter means you can stir everything by hand in one bowl. It also yields a chewier, more brownie-like texture than creamed butter would.
Ganache Adds Contrast
The glossy topping gives a smooth, cool layer over the soft cake. As it sets in the refrigerator, it firms up slightly, creating a pleasing contrast between the thin topping and the gooey interior.
Letting the Chocolate Sit Before Stirring
Letting the chocolate chips melt in the hot cream for five minutes before stirring gives them time to melt gently and evenly. This helps you avoid a grainy or streaky ganache.
Tips for the Best Swedish Sticky Cake
Grease the Pan Thoroughly
This cake is sticky by nature, so do not skimp. Greasing the pan well is essential for clean release. A parchment round on the bottom can help.
Do Not Overbake
The most common mistake is baking the cake until it is fully firm. Take it out when the center is just set. It will look slightly wobbly and will firm up as it cools.
Mix Just Until Combined
Overmixing after the flour goes in can make the cake tougher. Stir only until no dry streaks remain.
Measure the Flour Carefully
Because the recipe uses so little flour, a heavy hand makes a noticeable difference. Spoon the flour into the cup and level it off instead of scooping straight from the bag.
Let the Butter Cool Slightly
Hot butter can partially cook the eggs. Let it cool for a few minutes before mixing it with the sugar and eggs.
Cool Before Adding the Ganache
If the cake is still hot, the ganache can melt into it and lose its glossy finish. Let the cake cool while you prepare the topping.
Do Not Stir the Ganache Too Soon
Waiting 5 minutes lets the chocolate soften. Then stir calmly for 1 to 2 minutes until smooth and shiny.
Chill Before Slicing
The cake slices more neatly after it has been refrigerated. Use a sharp knife and wipe it clean between cuts.
Serve at the Right Temperature
For the best texture, let slices sit at room temperature for a few minutes after chilling, so the cake is soft and fudgy rather than cold and firm.
Variations and Substitutions
Add a Pinch of Espresso Powder
A small amount of instant espresso powder stirred into the batter deepens the chocolate flavor without making it taste like coffee.
Try Dark or Milk Chocolate
For the topping, dark chocolate chips give a more intense result, while milk chocolate makes the ganache sweeter and creamier.
Add Nuts or Berries
Sprinkle chopped toasted hazelnuts or almonds over the ganache before it sets, or serve the cake with fresh raspberries for a tart contrast.
Dust With Cocoa or Powdered Sugar
If you prefer a lighter finish, skip the ganache and dust the cooled cake with powdered sugar or cocoa powder.
Flavor the Ganache
A splash of orange liqueur, a pinch of cinnamon or a little orange zest can add a new dimension to the topping.
Add a Pinch of Flaky Salt
A few flakes of sea salt on top of the ganache give a sweet-and-salty finish that works especially well with dark chocolate.
What to Serve With Swedish Sticky Cake
Whipped Cream
A dollop of lightly sweetened whipped cream balances the rich chocolate with something light and airy.
Vanilla Ice Cream
A scoop of vanilla ice cream beside a slice is a classic pairing, especially if the cake has been warmed slightly.
Fresh Berries
Raspberries, strawberries or blackberries add brightness and a bit of acidity that cuts through the richness.
Coffee or Tea
A strong coffee or a cup of tea is an ideal partner for such a rich dessert.
For Entertaining
Slice the cake into small wedges for after-dinner servings, since a little goes a long way. Dust the plates with cocoa and add a few berries for a restaurant-style presentation.
Storing and Make-Ahead Tips
Storing
Keep the cake covered in the refrigerator. Because the center is soft and the topping is made with cream, it is best stored chilled.
How Long It Keeps
It keeps well for several days in the refrigerator. Many people find that the flavor and texture are even better the next day, when the cake has had time to settle.
Making Ahead
This is an excellent make-ahead dessert. You can bake and top it a day in advance, then keep it in the refrigerator until you are ready to serve.
Freezing
Wrap individual slices tightly and freeze them for longer storage. Thaw them in the refrigerator before serving. The texture may be slightly different after freezing.
Frequently Asked Questions
What is Kladdkaka?
Kladdkaka is the Swedish name for this sticky chocolate cake. It is known for its gooey center and crisp edges.
Is it supposed to be gooey in the middle?
Yes. A soft, fudgy center is the hallmark of the cake. It should be just set when you take it out of the oven.
How do I know when it is done?
The edges should be set and the center just barely set. It may look slightly wobbly, which is normal.
Can I use a different pan?
The recipe is written for an 8-inch round springform pan. A regular cake pan can work if it is very well greased and lined with parchment, but a springform makes removal much easier.
Why did my cake stick to the pan?
The pan may not have been greased thoroughly enough. Grease the bottom and sides well, and consider lining the bottom with parchment paper.
Why is my cake dry?
It may have been overbaked or too much flour was used. Measure carefully and pull the cake out when the center is just set.
Why is my ganache grainy?
The cream may not have been hot enough, or the chocolate was stirred too soon or too vigorously. Heat the cream until it is steaming and let the chocolate sit for 5 minutes before stirring.
Can I use milk or dark chocolate for the ganache?
Yes. Semisweet is recommended, but other chocolate chips will work. Milk chocolate will make a sweeter, softer topping.
Can I skip the ganache?
You can. Dust the cooled cake with powdered sugar or cocoa for a simpler version, though the ganache adds a rich finishing layer.
Can I heat the cream on the stove?
Yes. You can warm the cream in a saucepan instead of the microwave. Heat it until hot but not boiling.
Is the cake gluten-free?
No. It contains all-purpose flour. It also contains eggs and milk products.
How long should the topping set?
Let the cake sit at room temperature for 1 hour after pouring on the ganache, then refrigerate until serving.
Final Thoughts
Swedish Sticky Cake proves that the simplest recipes are often the most memorable. With one bowl, a short list of pantry ingredients and a brief bake, you get a dessert with a fudgy center, crisp edges and a glossy chocolate topping.
Serve it after dinner, bring it to a gathering or simply treat yourself to a slice. However you enjoy it, this cake delivers rich, satisfying chocolate flavor with very little fuss.
