Swedish Kladdkaka – Sticky cake

Swedish Kladdkaka – Sticky cake

Have you tried Swedish Kladdkaka – Sticky cake?
It’s something in-between a brownie and a fudge cake.

Swedish Kladdkaka – Sticky cake

It’s easy to make and you don’t need to spend a lot of time preparing it. I usually serve it with whipped cream with a splash of rum in it. But you can serve it with ice cream, add some fresh berries or just dust some powdered sugar on top.

You make the batter in a 2 liter saucepan. Quick and easy – just the way I like it.

Swedish Kladdkaka - "Sticky cake" batter

Three important steps for making Swedish Kladdkaka – Sticky cake

There are 3 important things you should know when making Swedish Kladdkaka – Sticky cake.

1. Use plain All-purpose flour. (No self rising flour or baking powder )

2. Next, leave it in the oven for 19 minutesNot a second more…The middle,….or…more or less the whole cake is going to look like its not fully baked.  Don’t worry about that, it’s exactly like we want it to be.

3. Once it has cooled, continue to “bake” it in the refrigerator for at least an hour.

Swedish Kladdkaka - "Sticky cake" batter unbaked

How to make it!

  • Preheat the oven 175° C (347°F).
  • Grease a round cake mold (20 cm) (7.8 in) with butter and sprinkle bread crumbs to coat.
  • Melt the butter in a 2 liter (67.6 fl.oz) sauce pan.
  • Add sugar into the melted butter and stir for about 1 minute. Remove the pan from the heat and place it on a kitchen towel.
  • Next add the cocoa powder, vanilla extract (or vanilla powder), salt and stir until it looks smooth.
  • Then add one egg at a time and continue to stir until smooth.
  • Finally add the flour and stir until it looks smooth again. It will appear quite thick
  • Pour the batter into the cake mold and put it in the preheated oven. Bake for exactly 19 minutes. Not a minute more.
  • Let it cool down and put it in the refrigerator for at least one hour.
  • The refrigerator is an important part, don’t skip it. It’s worth the wait!
  • Serve with some whipped cream or vanilla ice-cream. You can also dust some powdered sugar over it.
Swedish Kladdkaka – Sticky cake

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Swedish Kladdkaka – Sticky cake

Swedish Kladdkaka – Sticky cake

Swedish kladdkaka is something in-between a brownie and a fudge cake.
Prep Time 7 minutes
Cook Time 19 minutes
Cooling time 1 hour
Total Time 1 hour 26 minutes
Course Dessert
Cuisine Swedish
Servings 10
Calories 304 kcal

Equipment

  • 1 Medium pot
  • 1 Round cake mold

Ingredients
  

  • 150 g Butter (5.3 oz) , unsalted
  • 275 g Sugar (9.7 oz) (300 ml) Caster sugar or Granulated sugar
  • 40 g Cocoa powder (1.4 oz) (100ml)
  • 2 tsp Vanilla sugar powder or 1 teaspoon vanilla extract
  • 1/2 tsp Salt
  • 2 Eggs
  • 120 g Flour All-purpose (4.2 oz) (200ml)
  • 1 tbsp Powdered sugar for dusting (optional)

Instructions
 

  • Preheat the oven 175° C (347°F).
  • Grease a round cake mold (20 cm) (7.8 in) with butter and sprinkle bread crumbs to coat.
  • Melt the butter in a 2 liter (67.6 fl.oz) sauce pan.
  • Add sugar into the melted butter and stir for about 1 minute. Remove the pan from the heat and place it on a kitchen towel.
  • Add the cocoa powder, vanilla, salt and stir until it looks smooth.
  • Then add one egg at a time and continue to stir until smooth.
    Swedish Kladdkaka – Sticky cake batter
  • Finally add the flour and stir until it looks smooth again. It will appear quite thick
  • Add the batter into the cake mold and put it in the preheated oven. Bake for exactly 19 minutes. Not a minute more.
    Swedish Kladdkaka – Sticky cake unbaked
  • Let it cool down and put it in the refrigerator for at least one hour.
    Swedish Kladdkaka – Sticky cake
  • The refrigerator is an important part, don’t skip it. It’s worth the wait.
  • Dust the cake with some powdered sugar (optional)
Swedish Kladdkaka - "Sticky cake"
empty plate

I would love to hear your comments about this one.

Βon appétit

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