Kladdkaka – Swedish Sticky Cake

November 27, 2020 (Last Updated: October 28, 2020) - As an Amazon Associate I earn from qualifying purchases.

Kladdkaka, or Swedish Sticky Cake, is a deliciously gooey chocolate dessert that you should try today. Thin, sweet, and soft; this cake delivers great flavors in a small package. It is easy to make and quick in the oven, but don’t let this simple recipe fool you. Our Kladdkaka is packed with flavor and we include a simple raspberry sauce that compliments it so well. Give this recipe a try, put a dollop of the fresh raspberry sauce on each slice, and enjoy this delicious cake.

One slice of our Kladdkaka Swedish Sticky Cake on a white plate, covered in raspberry topping and a spoon to the side.

Kladdkaka Summary

If you think this looks a bit like an undercooked brownie, it sort of is. It is similar to a brownie or maybe a molten lava cake. The results are absolutely wonderful, though. The gooey, ooey middle is a super tasty! This recipe is as simple as combining all of the batter ingredients and mixing. Then, we add it to a spring pan and bake for 18 minutes.

Once done baking, it is a 30-minute waiting game to release it from the spring pan. While this is cooling, you can work on the raspberry topping. This is such an easy sauce. You just mash up some fresh raspberries and then heat with a few other ingredients. Once simmering, add a corn starch slurry and the heat will thicken the sauce. Remove it from the heat and allow to cool.

Once the cake is done, it looks spectacular with just a sprinkle of powdered sugar, but add our topping and it is a bit like heaven.

Using a Spring Pan

This recipe calls for a springform pan and if you don’t have one, perhaps now is the time to invest in one. If you like baking or want to make pretty cakes in the future, a springform pan is a great tool to have in your arsenal. We use a 9-inch springform pan from Nordic Ware that you can find here(Affiliate Link). 

In this case, the size of your springform pan might make a fairly big difference. This is a thin cake and if you use a larger springform pan, the batter will be spread even thinner. If smaller than 9-inch, you are going to have a thicker cake. In each case, this can impact baking time and the final product.

Can you use just a cake pan? Sure, but remember that we are dealing with sticky cake. Particularly closer to the center, our kladdkaka may be moist and might be more apt to fall apart when being handled in a regular cake pan. A springform pan gives a bit more leverage to gently wiggle a pie server underneath the cake. Cooling will also impact this.

Mixing egg, sugar, and vanilla together in a large glass bowl with a beater.
Mix the eggs, sugar, and vanilla together to make smooth. Next, we will be adding butter and unsweetened cocoa powder.
Mixing Kladkakka batter together with a beater in a large glass bowl.
We just added our flour and are spending a bit of time here mixing it before adding to the KitchenAid. Plus, we need to get all that chocolate off the beater… well enough so that I can lick the chocolate off and not eat half the batter.
A red KitchenAid filled with the batter we use to make our Swedish Sticky Cake.
About a minute and a half on medium-low in our KitchenAid to blend everything together should be enough to bring the batter together. If you are doing this by hand, spend some extra time mixing it.

Cool Your Cake

This cake is going to seem a bit wet when you pull it out of the oven and very delicate. You will likely ruin it if you try and handle the kladdkaka right out of the oven. Don’t get me wrong, it will still taste good, but it will be a mess.

The best way to combat any stickiness or fragility is to let it cool. Give it a good 30 minutes outside of the oven before you try and release the springform pan or scoop anything out. From there, either serve or put in the refrigerator for serving later. 

Raspberry Sauce

I love a good combination of chocolate and raspberry. This raspberry sauce recipe is perfect for this recipe. Our sticky cake is thin, but it has an abundance of chocolate flavor. The tasty raspberry sauce adds a nice flavor, texture, and bulk to the cake that really combines to make something special.

The best part is that it is so easy to make. It is as simple as mashing up a container of raspberries and adding a few ingredients. Finally, a corn starch and water slurry is added at the very end to thicken. Once cooled, it is ready to be served. This raspberry sauce is great for this recipe, but perfect with many other desserts. It would be great for a simple vanilla ice cream recipe or many other dessert recipes that go well with a sauce.

Other Toppings

Probably the most common topping you are going to see with this recipe is powdered sugar. It looks really nice and contrasts the dark coloring of the Kladdkaka. Ice cream, whipped cream, or really anything that would go well on a chocolate cake would be appropriate here, too. You could even try strawberry or another fruit topping that works well with chocolate.

Bake Time and Stickiness

As already indicated, we are riding the edge of doneness with this recipe. If you really love a gooey mess, you can make this even more sticky by just cooking it a bit less. We baked this recipe for 18 minutes on the center rack, but if you cook it for between 15-17 minutes, it will get a bit more sticky. You get the picture, right?

One thing to consider is a bit logistical. The less you bake this, the moister this cake will be in the center. If the outer edges of our cake well done, but the center is underdone, you are liable to have your Kladdkaka fall apart when trying to serve the cake. 

Allow for a good amount of cooling time, use a springform pan, and your Swedish sticky cake will be perfect.

Kladdkaka Meaning and Origin

Like many nordic cakes, it has the ‘-kaka’ in it. While it sounds like it could be a dubious name, it means ‘cake’. ‘Kladd’ comes the Swedish word ‘Kladdig’ translates to ‘smudgy’ or sticky. Once we smoosh the two phrases together, we get Kladdkaka, or smudgy cake.

Recipes like our Krumkake and also our Rabarbrakake recipe hold similar translations and have variations on ‘kaka’ at the end. While it always sounds a bit odd to me, I know that when a recipe has ‘kake’ at the end, it usually ends up being delicious.

Trying to Find the Origin Of The Recipe

This was a tough one to track down. I searched google books and the earliest recipe I could find here was from the 90s. Some Suggest that this popular Swedish cake was borne out of necessity, as baking soda became scarce in Sweden during WWII.

Baking soda would act as a leavening agent and rise the cake a bit to make it less dense and likely less gooey, as it will rise a bit. That said, I wonder if baking soda would be difficult to come by, but chocolate was very easy to find? 

If you have any tips or explanations of where this cake came from, I would love to hear them. For now, I will just enjoy the chocolaty goodness of this cake

Tips For Making Kladdkaka

  • Use a springform pan for the best results.
  • We cook for 18 minutes on the center rack, but the cake will get a bit more gooey if you cook between 15-17 minutes.
  • Make sure to allow for a proper cooling time.
  • Raspberry sauce is optional, but any good chocolate topping would be great. Ice cream, whipped cream, or even just a dab of cream would be good on this recipe.
  • Store in refrigerator once cooled.
The entire Kladdkaka on a white serving platter with one slice cut out and a bowl of the raspberry topping off to the side.

Products Used in Recipe

Did you Make This Recipe

Thank you so much for trying this Kladdkaka. I hope you love it as much as I do and it would be great if you could leave a comment and rating below. You could let us know how it was and share your experience with this recipe. Of course, we would love for you to share this on Pinterest and Facebook with your friends. Sign up to get our emails if you want more content sent directly to you. Most of all, thank you for reading Ramshackle Pantry!


Kladdkaka – Swedish Sticky Cake

One slice of our Kladdkaka Swedish Sticky Cake on a white plate, covered in raspberry topping and a spoon to the side.

Kladdkaka sounds funny, but this Swedish Sticky Cake is very tasty. It is easy to make and includes a delicious raspberry sauce.

  • Author: Ben Myhre
  • Prep Time: 10 minutes
  • Cook Time: 18 Minutes
  • Total Time: 28 minutes
  • Yield: 8 Slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Swedish


  • 1 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup cocoa powder
  • 1 stick butter melted, but not hot, plus more for greasing spring pan
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup sifted flour
  • Powdered Sugar (optional)
  • Raspberry Sauce (recipe below) 

For Raspberry Sauce:

  • 6 oz raspberries
  • 1/2 cup sugar
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon corn starch
  • 1/4 cup water, room temp or cold 


  1. Add egg, sugar, and vanilla to large bowl and mix until smooth
  2. Then add butter, cocoa and salt. mix.
  3. Add flour and combine.
  4. Mix with mixer paddle for 1.5 minutes on low or by hand with mixer for a 4-5 minutes
  5. Spread in a 9-inch springform pan greased with butter.
  6. Bake at 350 for 18 minutes — 15-17 if you want it EXTRA gooey
  7. Remove from oven, cool for 30 minutes
  8. Remove from springform pan, top with raspberry sauce(optional) and serve 

For Raspberry Sauce:

  1. Crush raspberries in a medium sauce pan
  2. Add 1/2 cup sugar and lemon juice. Heat over medium heat until sugar is completely combined and just at a simmer
  3. In a separate container add water to corn starch and mix
  4. Pour water mixture into simmering pan and mix well, allowing it to hit a simmering temperature. It should thicken. 
  5. Cool and serve over Kladdkaka 


  • Use a springform pan for the best results.
  • We cook for 18 minutes on the center rack, but the cake will get a bit gooier if you cook between 15-17.
  • Make sure to allow for a proper cooling time.
  • Raspberry sauce is optional, but any good chocolate topping would be great. Ice cream, whipped cream, or even just a dab of cream would be good on this recipe.
  • Store in refrigerator once cooled.
  • Calorie count INCLUDES 1/8 of the raspberry sauce


  • Serving Size: 1/8 of cake
  • Calories: 306
  • Sugar: 45 g
  • Sodium: 190 mg
  • Fat: 6 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 3 g
  • Carbohydrates: 60 g
  • Fiber: 4 g
  • Protein: 4 g
  • Cholesterol: 56 mg

Keywords: Kladdkaka

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