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

Kladdkaka - Swedish Sticky Cake

  • 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

Description

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


Ingredients

Scale

  • 1 ¼ cup granulated sugar
  • ½ teaspoon salt
  • ½ 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 ounces raspberries
  • ½ cup sugar
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon corn starch
  • ¼ cup water, room temp or cold 

Instructions

  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 in KitchenAid 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° Farhenheight 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 ½ 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 cornstarch 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 

Notes

  • 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

Nutrition

  • 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