Kladdkaka

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Butter, melted — 125 g (0.5 cup)
Sugar — 250 g (1.25 cups)
Large Eggs — 2
Vanilla extract — 1 tsp
Plain flour — 100 g (0.75 cup)
Cocoa powder — 40 g (0.4 cup)
Salt — a pinch
Icing sugar, for dusting

Method

Preheat the oven to 175°C (350°F). Grease and line the cake tin.
Whisk the melted butter and sugar together until combined.
Beat in the eggs one at a time, then stir in the vanilla extract.
Sift in the flour, cocoa powder and salt; fold gently until just combined.
Pour the batter into the prepared tin and smooth the top.
Bake for 18–22 minutes — the centre should still look slightly underdone and jiggle slightly.
Cool in the tin for at least 15 minutes, then dust with icing sugar before serving.

Introduction: Literally “sticky cake,” Kladdkaka is deliberately underbaked in the centre for a dense, fudgy, brownie-like texture.

Cultural Background: Literally “sticky cake,” Kladdkaka is deliberately underbaked in the centre for a dense, fudgy, brownie-like texture. It’s a fika favourite, usually dusted with icing sugar and served with softly whipped cream.

Tips: Slight underbaking is essential to the fudgy texture — resist the urge to leave it in longer. Cool fully before slicing for the cleanest cut.

Variations: Add a handful of chopped hazelnuts or orange zest to the batter for variation. Not typically veganised, though plant-based butter and a flax egg can be substituted with a slightly different texture.

Storage: Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days.

Reheating: Best served at room temperature; not typically reheated.

Nutrition: 300 kcal | Protein 4 g | Carbs 36 g | Fat 16 g

FAQs:

Q: Why is the centre so gooey?

A: It’s intentional — Kladdkaka is meant to be underbaked in the middle for its signature sticky texture.

Q: What’s it served with?

A: Lightly whipped cream and fresh berries are traditional.