Skip to content
FriendsPantry

Swedish · Scandinavian

Kladdkaka

Contains egg (no meat or fish)

A flat, dense Swedish chocolate cake with a crisp top and a gooey, almost molten centre. Quick to mix in one pot and served with whipped cream.

Kladdkaka is a Swedish cake from Sweden, ready in about 58 minutes and made with butter and cocoa powder. It serves 8 and is rated beginner to cook.

Start cooking

No licensed photograph of this dish yet.

Prep
10 min
Cook
18 min
Rest
30 min
Total
58 min
Serves
8
Level
Beginner
Calories
256

Ingredients

8 servings

Equipment

Method

  1. Step 1

    Heat the oven (opens in a new tab) to 175 °C. Butter (opens in a new tab) a 22 cm springform tin and dust it with breadcrumbs (opens in a new tab).

  2. Step 2

    Melt the butter (opens in a new tab) in a saucepan (opens in a new tab) and take it off the heat. Stir in the sugar (opens in a new tab), then the eggs (opens in a new tab) one at a time.

  3. Step 3

    Stir in the cocoa, flour, vanilla (opens in a new tab) and salt just until combined — do not beat. Pour into the tin.

    • 3 min

  4. Step 4

    Bake until the top is set and crackly but the middle still wobbles slightly.

  5. Step 5

    Cool in the tin — it firms up as it cools. Serve with whipped cream and berries.

      A finished dish being plated
      How it looks · Photo: Willians Huerta on Pexels

    About this dish

    Origin
    Sweden · Well documentedMore food from Sweden
    Dish
    Dessert · Snack · Cakes · Desserts
    Cooking method
    Oven-baked
    Taste
    sweet, rich, bitter
    Diet
    Vegetarian (lacto-ovo) · No nut ingredients
    All labelsVegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No nut ingredients · Pork-free · Beef-free
    Worked out from the ingredients. How labels work
    Good for
    Child-friendly · Make-ahead · Minimal cleanup
    Cook more with
    Butter · Cocoa powder · Sugar · Egg · All-purpose flour · Vanilla extract
    Techniques
    Baking

    Allergens

    • Contains: Milkfrom butter, breadcrumbs, heavy cream
    • Contains: Eggsfrom egg
    • Contains: Wheatfrom all-purpose flour, breadcrumbs
    • Contains: Glutenfrom all-purpose flour, breadcrumbs
    • May contain: Soyfrom breadcrumbs
    • May contain: Sesamefrom breadcrumbs

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    256 kcal per serving

    Calculated

    1 serving ≈ 65 g · recipe makes 8

    Where the energy comes from

    • Protein 5%
    • Carbohydrate 54%
    • Fat 40%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy256 kcal391 kcal
    Protein3.5 g5.3 g
    Carbohydrate35.9 g54.8 g
    Net carbohydrate34.6 g52.8 g
    Sugars25.2 g38.5 g
    Added sugars25 g38.2 g
    Fibre1.3 g2 g
    Fat11.8 g18.1 g
    Saturated fat7.1 g10.8 g
    Trans fat——
    Cholesterol73 mg112 mg
    Sodium178 mg272 mg
    Salt equivalent0.4 g0.7 g
    Vitamins & minerals per serving
    Potassium
    76 mg
    Calcium
    17 mg
    Iron
    1.2 mg
    Magnesium
    18 mg
    Vitamin A (RAE)
    106 µg
    Vitamin C
    0 mg
    Vitamin D
    0.3 µg
    Vitamin B12
    0.1 µg
    Folate (DFE)
    41 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: heavy cream, raspberries.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Chilling it overnight makes it extra fudgy and easier to slice.

    Common mistakes

    • Baking until a skewer comes out clean — that gives an ordinary dry cake, not kladdkaka.

    Food safety

    • The centre is deliberately soft-set; for pregnant people, young children or anyone vulnerable, use pasteurised eggs or bake a few minutes longer.

    Storage

    • Keeps 3 days covered at room temperature or 5 days in the fridge.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 1, 2, 3, 5

    Baker’s notes

    Customise in Bread & Bakery

    Timeline and readiness cues

    1. Mix and knead · about 10 min

      Knead until smooth and soft; it should feel like an earlobe.

    2. Bake · about 18 min at 175 °C

      Puffed with golden-brown spots on both sides.

    3. Cool · about 30 min

      Cool on a rack before slicing — the crumb is still setting; cutting hot bread makes it gummy.

    4. Start to finish: about 58 min. Times are a guide — warmth changes everything; follow the cues.

    If something goes wrong

    • Gummy or wet crumb

      Likely causes

      • Under-baked
      • Sliced while hot
      • Hydration too high for the flour

      What to do

      • Bake to 93–96 °C inside (cakes: clean skewer)
      • Cool completely on a rack before slicing
      • Reduce water by 3–5% or use a stronger flour
    • Collapsed or sunken middle

      Likely causes

      • Oven door opened too early
      • Too much leavening or sugar
      • Under-baked centre
      • Over-proofed yeast dough

      What to do

      • Don't open the oven for the first two-thirds of baking
      • Measure leaveners exactly with spoons, levelled
      • Test the centre before removing
      • Proof less
    • Pale crust

      Likely causes

      • Oven too cool
      • Too little sugar or no milk/egg for browning
      • Over-fermented (yeast ate the sugars)

      What to do

      • Check the oven with a thermometer
      • Brush with egg wash or milk
      • Shorten the fermentation
    • Burnt bottom

      Likely causes

      • Tray too close to the heat
      • Dark tray absorbs more heat
      • Too much sugar in the dough

      What to do

      • Bake on the middle shelf
      • Double up trays or use a light-coloured one
      • Lower the temperature 10–15 °C and bake a little longer
    • Cracked or domed top

      Likely causes

      • Oven too hot (crust sets before the centre rises)
      • Too much leavening
      • Overmixed batter

      What to do

      • Lower the oven 10–15 °C
      • Use the exact leavening amount
      • Fold just until combined
    • Big holes or tunnels

      Likely causes

      • Overmixed batter (cakes, muffins)
      • Air trapped while shaping bread
      • Uneven proof

      What to do

      • Mix quick breads only until no dry flour shows
      • Degas gently and shape tightly
      • Proof covered in an even, warm place
    • Dry or crumbly

      Likely causes

      • Too much flour (scooped, not weighed)
      • Over-baked
      • Too little fat or sugar

      What to do

      • Weigh flour, or spoon it into the cup and level
      • Check 5 minutes early
      • Don't cut fat or sugar by more than a quarter without another moisture source

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

    You might also like