Scandi Week: Swedish Kladdkaka – Moreish, Gooey, Scrumptious

This is Sweden’s most popular cake. What makes it special is that it’s deliberately under-baked and has a moreish gooey middle. The word ‘kladd’ means ‘sticky’ in Swedish and ‘kaka’ (not unsurprisingly) means ‘cake’. Serve with a whopping great blob of whipped cream. Ooooh yum.



  • 120g unsalted butter, plus extra for greasing
  • 2 eggs
  • 200g caster sugar
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 140g plain flour
  • 50g cocoa powder


  1. Start off by preheating your oven to 175 degrees Celsius. Blend the sugar, flour, cocoa powder, baking powder and vanilla sugar in a bowl. Melt the butter in a pan or the microwave and pour in. Mix well and finally crack in the eggs and beat together to form a thick batter.
  2. Grease a round 20cm tin. If the tin has a tendency to stick, consider lining the bottom with greaseproof paper as well. Spoon the batter into the tin and smooth out to the edges.
  3. Bake in the preheated oven for 20 -25 minutes before removing and allowing to cool for 10 minutes in the tin. It doesn’t rise – just puffs up slightly. Try not to over-bake the cake – you are looking for a gooey consistency.

Recipe from Home Sweet Sweden – have a look at the website for more scrummy Swedish recipes.

Love chocolate? You’re not alone! Try this Chocolate Guinness Cake from Nigella…