I’ve shared this recipe before. Almost six years ago to the day. The first snow had just fallen down, and we had just moved into our then-flat, the one where our bedroom windows overlooked the rooftops of Skellefteå.
Six years later, we now live in another flat, waking up to a forest of pines every morning. And although it is already late in the year, the first snow hasn’t come yet.
Over these years, I’ve baked kladdkaka countless times, although the recipe has evolved a lot since I first posted it here. Nowadays, I always make it using three eggs. And I’ve reduced the amount of sugar I use – anywhere from 300 to 350g. The former gives more a fudgy cake, while more sugar means a cake on the soft, creamy side.
But no matter how much sugar you decide to use, it is such a versatile cake and the batter comes together in minutes, with minimal dishes.
Served with barely whipped cream and freshly picked berries in the summer, roasted pears and vanilla ice-cream in the autumn, and if you’re lucky enough to have wild blueberries in your freezer, then you could make my favourite version all-year-round: kladdkaka with blueberry compote and vanilla custard.
Here is to many more years of kladdkaka!
My ultimate Swedish kladdkaka
- 190 g salted butter
- 300-350 g golden caster sugar
- 1 1/2 tsp vanilla sugar
- 3 eggs
- 135 g plain flour
- 55 g cocoa powder
- 1/4 tsp sea salt
- Preheat the oven to 175°C/fan 160°C. Butter a 22cm tin and line its bottom with baking paper.
- Melt the butter in a pan set over medium heat. Off the heat, add the sugars and allow the mixture to cool down slightly for 2-3 minutes. Whisk in the eggs, one at a time, mixing well after each addition.
- Add the flour, cocoa powder, and salt, and mix until just smooth.
- Pour the batter in the prepared tin, and bake for 30-45 minutes, depending on how runny you want your cake to be. Allow to cool slightly down before serving.