Swedish
Kladdkaka
A classic Swedish kladdkaka with a thin crackly top and a dense, sticky chocolate center. Serve it just cooled, with lightly whipped cream the way it often appears at a Swedish fika table.
Watch it madeThe Plant Slant · 1:29
Ingredients
- Unsalted butter50 g, plus extra for the tin
- Fine dry breadcrumbs1 tbsp, for the tin
- Egg1 large
- Caster sugar90 g
- Vanilla sugar1 tsp
- Unsweetened cocoa powder15 g
- Plain flour45 g
- Fine salt1 pinch
- Icing sugar1 tsp, for dusting
- Whipping cream75 ml, lightly whipped, to serve
Method
- Heat the oven to 175°C and butter a 12 cm springform tin, then coat it with fine dry breadcrumbs.
- Melt the butter gently in a small saucepan, then let it cool for a few minutes.
- Whisk the egg, caster sugar, and vanilla sugar by hand just until combined and slightly glossy, not airy.
- Stir the melted butter into the egg and sugar mixture.
- Sift in the cocoa powder, plain flour, and salt, then fold together until the batter is smooth and thick.
- Scrape the batter into the prepared tin and smooth the surface.
- Bake for 12 to 15 minutes, until the edges are set but the center still wobbles slightly when the tin is gently shaken.
- Let the kladdkaka cool in the tin for at least 20 minutes so the center settles into its sticky texture.
- Dust with icing sugar and serve in wedges with lightly whipped cream.
Common questions
Can I substitute the plain flour or make this gluten-free?
Yes. Swap the plain flour for a 1:1 gluten-free baking blend for the closest result. Almond flour is not a direct substitute here; it will make the cake denser, softer, and harder to slice neatly.
How do I know when kladdkaka is baked enough?
Bake just until the edges look set and the center still jiggles slightly when you shake the tin, usually 12 to 15 minutes. If the middle is firm, it will lose the signature sticky, fudgy texture.
What are the most common mistakes to avoid?
Don’t overmix once the flour goes in, or the cake can turn tough. Also avoid overbaking, and don’t whisk the eggs too much at the start; you want slightly glossy, not airy, batter.
How should I store leftovers, and can I make it ahead?
Store cooled kladdkaka covered at room temperature for 1 day, or in the fridge for up to 3 days. For the best texture, warm slices briefly before serving and add cream only at the last minute.
What’s the best way to serve kladdkaka?
Serve it in small wedges with lightly whipped cream, and dust with icing sugar just before serving. It’s also very good with berries, especially raspberries or strawberries, which cut through the rich chocolatey sweetness.