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Writer's pictureCatja Kroon

Kladdkaka recipe

Kladdkaka, which directly translates to “gooey cake” or “sticky cake” is an extremely popular Swedish chocolate cake and an absolute national favourite.

Kladdkaka is like a mix of a mud cake and a sticky brownie and is super easy to make. It is an “all-in-one recipe” baked in the oven until gooey perfection or firmer with a crunchy top. It's usually topped with wiped cream or berries.


Kladdkaka is made without baking soda or baking powder, which makes it a compact, gooey delight. It's a truly luxurious, gooey chocolate dessert and a must-try for any chocolate lover.

Add your favourite flavours and make it extra special. This cake is made with Baileys, vanilla, toasted walnuts and coffee to make it a proper grownup-delight.

You need:

  • 150 grams of butter

  • 400 ml white sugar

  • 70 ml 100% dark cacao powder

  • 1 pinch of sea salt

  • 1/2 tablespoon of vanilla extract

  • 250 ml of all-purpose flour

  • 3 eggs

  • 1 tablespoon of Baileys

  • 2 tablespoons of cold, strong espresso (or 1 tablespoon of instant coffee powder)

  • 50 ml roughly chopped walnuts

How you make it:

  1. Preheat the oven to 15 degrees Celsius

  2. Add the dry ingredients to a bowl

  3. Toast the walnuts until golden on low heat in a frying pan

  4. Slowly brown the butter in a saucepan and set aside to cool

  5. When the butter is at room temperature, add butter and walnuts to the dry ingredients

  6. Add one egg at a time while stirring until all is combined and smooth

  7. Grees an ovenproof mould about 25 cm in diameter and pore in the mixture

  8. Bake in the middle of the oven for 40-50 minutes until gooey with a crunchy top

Serve with whipped cream, berries or ice cream



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