A beloved Swedish classic for chocolate lovers.

Kladdkaka is one of Sweden’s most iconic desserts, and it’s easy to see why. This rich chocolate cake bakes just long enough to set around the edges while the center stays irresistibly soft and fudgy—somewhere between a cake and a brownie. Simple, indulgent, and unforgettable, it’s the kind of recipe that wins over anyone who loves chocolate.

Part of its charm is how uncomplicated it is. The batter comes together in one bowl with melted butter, sugar, eggs, vanilla, flour, and cocoa powder. Spread into a thin layer and baked briefly, it develops that signature texture: crisp edges with a gooey middle.

To take it up a notch, the cooled cake is topped with a silky chocolate ganache made from warm cream, semisweet chocolate chips, and a splash of vanilla. Smooth and glossy, the ganache adds an extra layer of decadence. After it sets, all that’s left is to slice and enjoy—a dessert that feels a little fancy but couldn’t be easier to make. Perfect for gatherings, holidays, or simply treating yourself.

Swedish Sticky Cake (Kladdkaka)

Ingredients

Topping

Preparation

1. Preheat oven: Set to 325°F (165°C). Grease an 8‑inch springform pan.
2. Make batter: Mix sugar and melted butter until smooth. Add eggs and vanilla, then stir in flour, cocoa, and salt until just combined.
3. Bake: Spread batter into pan. Bake 17–20 minutes, until edges are set but center remains soft. Cool completely.
4. Ganache topping: Warm cream (microwave or stovetop). Add chocolate chips and vanilla. Let sit 5 minutes, then stir until smooth.
5. Finish: Pour ganache over cooled cake. Let set 1 hour at room temperature, then refrigerate until firm.
6. Serve: Remove from pan, slice, and enjoy.