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    Kladdkaka – classic recipe with a perfectly gooey center

    Classic, intense and exactly as gooey as a real kladdkaka should be.

    • about 8-10 pieces
    • 9 ingredients
    • 10 steps
    Chocolate fudge cake with vanilla ice cream, raspberries, blueberries, powdered sugar and chocolate sauce on a plate.

    Kladdkaka is one of Sweden's most beloved desserts – and for good reason. It combines simplicity with maximum chocolate flavour and a chewy, gooey centre that contrasts with the lightly baked surface. This is a classic kladdkaka recipe focused on structure, balance and a reliable result, whether it's served with everyday coffee, on Kladdkaka Day, or as a dessert at more festive occasions.

    The recipe relies on few ingredients, the right temperatures and the correct baking time. No shortcuts – just a proven method that gives a kladdkaka with exactly the texture you want. It's quick to prepare, easy to scale up, and works just as well as a simple everyday treat as a New Year's dessert with accompaniments.

    This is also a very cost-effective dessert that delivers a lot of flavour for little effort.

    Here's how!

    1. Set the oven to 175°C (350°F) (top and bottom heat).
    2. Grease a round baking tin, about 22–24 cm in diameter, and dust with cocoa powder.
    3. Melt the butter gently in a saucepan. Remove from the heat.
    4. Add the sugar and cocoa powder to the warm butter and stir into a smooth mixture.
    5. Stir in the eggs, one at a time. Mix thoroughly but without beating in air.
    6. Add the vanilla sugar, flour and salt. Stir just until the batter is smooth.
    7. Pour the batter into the tin and smooth the surface.
    8. Bake in the middle of the oven for 14–16 minutes depending on the oven and desired gooeyness.
    9. Let cool completely in the tin – the kladdkaka will set further as it cools.
    10. Serving

      Serve the kladdkaka at room temperature for the best texture. Goes perfectly with lightly whipped cream, vanilla ice cream, or tart berries that cut through the chocolate.

    Tips!

    • Better to bake it a little too short than too long – the kladdkaka should be loose in the middle when taken out.
    • Use good-quality cocoa powder for a deeper chocolate flavour.
    • The kladdkaka gets even better the next day and stays moist in the fridge for several days.
    • Want to serve it as a New Year's dessert: bake in a smaller tin and serve in portioned slices.

    Want to vary the dish? You can:

    • replace the butter with mild olive oil for a kladdkaka with a rounder, deeper flavour
    • add white chocolate to the batter for a white chocolate kladdkaka
    • make the recipe gluten-free by swapping the flour for almond flour
    • serve with a berry compote or salted caramel sauce for more contrast

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