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Swedish “Sticky” Chocolate Cake (Cookish)
This gooey-centered chocolate cake, a popular sweet in Sweden, is called kladdkaka, which translates as “sticky cake.” With only six ingredients (not counting the salt) and an easy dump-and-stir mixing method, what’s not to love? For our version, we brown the butter to add a subtle nuttiness, and we use brown sugar for its molasses notes. The cake can be served warm or at room temperature. Top slices with whipped cream, ice cream or gelato.
10-12
Servings
45 minutes
20 minutes active, plus cooling
Ingredients
-
1½
sticks (12 tablespoons) salted butter, cut into 12 pieces
-
½
cup (43 grams) unsweetened cocoa powder, plus more to serve
Reviews
April 29, 2026
Easy and quick even for a non-baker
I don't bake; I'm just not wonderful at it. Saw this recipe and had to try it anyhow; looks sooo good and easy enough even for me.
It is just as good as it looks, and it was dead-easy. I weighed all of the ingredients except the butter.
Came out great and total crowd-pleaser.
December 30, 2025
Another hit!
Love this recipe. I used the cookbook version (exactly the same) but with the butter in grams. Delicious! Made it with the brown sugar whipped cream.
June 1, 2025
Great every time
And I've made it quite a few times. I do like to pair with fresh whipped cream. And a smoked bourbon Manhattan
September 26, 2022
Excellent and Easy
A quick cake that every loves and I put a quilt glaze on it. If you’re a chocolate lover, this is the cake to make.
This recipe in the September - October 2020 issue calls for packed DARK brown sugar. I used organic which is very granular and moist. When mixed with the butter and cocoa it was not smooth. So I pureed it in a mini food processor and it worked fine. Is it ok to leave it coarse and combined but not smooth? Perhaps this is why the online recipe calls for standard brown sugar.
Hi John -
You can use either light or dark brown sugar. I've made it with both and it works fine with either. I am not sure about organic brown sugar, however, because, as you say, it is quite a bit more granular than conventional brown sugar and we haven't tried it yet. One note - the mixture never really becomes smooth after you add the cocoa and sugar. Once you add the eggs, though, the mixture will loosen and become smooth. We would describe the texture of the mixture after the cocoa and sugar is added as "pourable wet sand." Hope that helps!
Best,
The Milk Street Team
This has become a favorite recipe, really good. I have a quick question, though, lets say I wanted to do chocolate mint or almond, how much extract should I add? Thanks.
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Loved this. Deep rich sinful.