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Swedish “Sticky” Chocolate Cake (Cookish)

10-12 Servings

45 minutes 20 minutes active, plus cooling

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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.



45 minutes

20 minutes active, plus cooling


  • sticks (12 tablespoons) salted butter, cut into 12 pieces

  • ½

    cup (40 grams) unsweetened cocoa powder, plus more to serve

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Sue E.
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.
Paul F.
November 20, 2023
Big hit with guests
Not too sweet. Lots of chocolate flavor.
John G.

Is it recommended to use semi-sweet or bittersweet for the chocolate chips?

Lynn C.

Hi John -

You can use either!

The Milk Street Team

Michelle B.

How long should I let the butter, cocoa and sugar cool before adding the eggs?

Lynn C.

Hi Michelle -

You just want to let it cool until it's just warm to the touch. This cooling period is to prevent the eggs from curdling.

The Milk Street Team

John O.

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.

Lynn C.

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!

The Milk Street Team

Diana L.

I made this tonight. It is good. Its like a giant brownie. You can taste the burn butter a little bit. My son said, "it is delicious"

Carol M.

Has anyone tried making this gluten free? Making for a dinner party and a few guests including myself are gluten sensitive.

Keith A.

I used gluten free flour from costco, nutiva, i think. Turned out wonderful. I used it one for one for the flour.

Keith A.

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.

Lynn C.

Hi Keith -

We haven't tested this, but we would probably recommend adding about 1/2-1 teaspoon of pure peppermint or almond extract.

The Milk Street Team

Elizabeth H.

I've made this several times and it's a hit with family and friends. One note-watch that you sort of undercook it because it's ethereal this way.