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Kladdkaka (Swedish Sticky Cake)

10 minutes prep + 25 minutes baking



"Kladdkaka" literally means sticky cake. Imagine a cross between a chocolate soufflé and a gooey brownie...You're welcome. This dessert is simple to make and so delicious!

Kladdkaka (Swedish Sticky Cake)

How to make it:

Preheat the oven to 400 F.

Melt the butter in a pan or the microwave. Using a pastry brush, generously butter the bottom and sides of a large, springform pan*—use only a couple tablespoons of the butter as you will need the rest for the cake. (*You may also use 6 mini springform pans.)

Add the coconut to the springform pan and roll around to cover the bottom and sides with coconut. You can always add a little extra coconut to the bottom because it’s yummy!

Add the sugar, eggs, flour, vanilla, and cocoa to the melted butter and stir well.

Pour into the springform pan and bake for 25-30 minutes. Keep an eye on your cake the last 5 minutes or so—it should still be a little jiggly in the middle. I usually shake the pan a little bit to test how jiggly it is.

Remove from oven and allow to cool. May be served as is with whipped cream/ice cream and berries, or you may sprinkle the top with powdered sugar.

Tip: Sometimes the springform pans can leak. Put a piece of foil on the bottom of your pan to prevent a mess in your oven.


1 cup butter, melted

1/4-1/2 cup coconut flakes, unsweetened

1 3/4 cup granulated sugar

4 eggs

1 cup flour

2 tsp vanilj/vanillin socker (vanilla sugar) or vanilla extract

1/2 cup cocoa powder (the darker the better!)

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