Kladdkaka (sticky cake)

It’s about time I shared the recipe for this amazing Swedish cake, which is incredibly easy to make and unbelievably delicious.

Kladdkaka translates to “sticky cake” which is a pretty apt description.

My Swedish friends tell me this cake is a household favourite in their country because it is quick and simple to make and requires only ingredients that most people tend to have in the cupboard anyway.

What I LOVE about kladdkaka is it has the texture of brownies – chewy in the middle with a dry, flaky layer on top. I love love love brownies but it’s quite hard to find a recipe which makes the perfect batch, and they’re usually a little more time-consuming than this little Swedish gem.

One particular friend has made it a couple of times to bring to “pot luck” dinners at the ski resort where we work, and it’s quite funny to watch everyone digging into it, cutting a second piece, then a third piece… until not a crumb is left. 

I’ve used this recipe from the Arla website, which is some kind of butter company, but I’m sure any version would do as the cake is so simple.

Here’s my translated version:

Ingredients: 

– 100g butter

– 2 1/2 cups sugar

– 2 eggs

– 1 1/2 cups plain flour

– 3 tbsp cocoa

– 1 tsp vanilla essence

Method: 

– Preheat oven to 175 degrees celcius.

– Melt butter.

– Stir in sugar and eggs.

– Stir in all other ingredients and mix well.

– Pour into a large greased cake tin (unlike many fluffy cakes, the mixture will spread thinly across the bottom of the pan, but that’s what you want).

– Bake for about 20 minutes.

– Serve with cream, ice cream or just enjoy on its own. (Tip: many people say its even better the next day if you refrigerate it… if you can bring yourself to save some until then!)

Swedish kladdkaka: the easiest, tastiest chocolate treat I’ve made in a long time.