Swedish Nutella Spelt Kladdkaka

This Swedish Nutella kladdkaka is downright decadent. Kladdkaka is a foolproof dessert that is ready within an hour and topped with rich Nutella whipped cream. The recipe can be made using both all-purpose (plain) or spelt flour.

What is kladdkaka?

I go into a lot more detail about kladdkaka in my tutorial about creating a classic kladdkaka.

Basically though, kladdkaka (or the plural, kladdkakor) is one of Sweden’s most loved cakes. Most Swedish baking is as straight-forward as the people themselves. Simple, foolproof recipes, many of which have been handed down through generations. Of course, the internet has changed Swedish baking a little. A lot of our recipes these days have definitely taken inspiration from the US. It’s therefore no real surprise that kladdkaka, with its cupboard staple ingredients, and simple recipe, is loved nationwide.

The name kladdkaka comes from the combination of kladdig (which in this case, means sticky) and kaka (cake). This is because a kladdkaka is deliberately underbaked and other than eggs, has no leavening agents. This is unlike regular cakes which invariably have baking powder, and sometimes baking soda, to help. Although it does rise in the oven, the baking process is cut short by removing the cake from the oven before it is baked through. This causes a beautiful implosion, and is the only time you will be happy to see a cake crumple from the inside. Not only does underbaking cause the cake to rapidly fall in on itself, but it creates the sticky texture.

Why kladdkaka is the easiest cake EVER

Living in Sweden, I am no stranger to baking (and eating) kladdkaka (translated as sticky cake). As much as it is crazily gorgeous to ogle over, and just as delicious to eat, it’s the making of the kladdkaka which is the best bit for me. You’ve guessed it: it’s simple. So easy peasy you will have an amazing dessert on your table within the hour. That’s why kladdkaka is the perfect dessert when you have guests but not the time to spend on producing something to blow their socks off.

Eat kladdkaka like a Swede

Many Swedes profess that the best way to eat kladdkaka is cold, straight from the fridge. This gives the cake an almost chewy texture. I don’t like mine this way. I prefer it to be so dangerously underbaked that when it is cut into, the cake has no semblance of a cake at all. Think molten. In fact, the way I like my kladdkakor is way more akin to a lava cake. The only time I like to bake it a little longer is if I am topping the kladdkaka with something and need a sturdier base, such as when I make my fudge-topped kladdkaka.

Although the original kladdkaka is my favourite, the Swedes have found every which way to add a little extra pizazz. They’ve got everything from semmelkladdkaka, made with cardamom and almonds, which is a take on my favorite Swedish cream buns, semlor to sticky cakes made with zucchini.

Get the desired kladdkaka consistency

As touched upon above, the perfect kladdkaka (in my eyes, anyway), is one that is molten inside. Just a sticky mess of utter bliss. Just like this Nutella kladdkaka. As you can see from my photos, the outsides of the cake should be cake-like and firm. The middle, though? Well, that will

Last year, I created my favourite ooey, gooey kladdkaka for The Welsh Rarebit, and this Swedish Nutella spelt kladdkaka is an adaptation of that. Of course my family loved it. Kladdkaka never lasts long in our house. Then, there’s the only for very special occasions Nutella involved. I’ve mentioned before that I rarely buy Nutella, so when I do, I try to use it up as quickly as possible.

You might prefer a less-molten middle, and that’s the beauty of kladdkaka: varying the time the cake is baking, often just by a minute or two, can make the difference between a brownie-like consistency and lava cake.

Simple Nutella cream

The Nutella in the batter makes an even more irresistible cake. If that’s possible. It adds a hint of hazelnut that is sublime.

As well as having a little Nutella in the batter, I decided to make some Nutella cream to go with it. You don’t need to, but you will want to. There is nothing more strenuous than whipping up some cream and stirring Nutella in. Of course this can be omitted. If two doses of Nutella feels a bit rich, why not just go for some plain whipped cream or even some fresh berries, instead?

More kladdkaka recipes

If this recipe has got you thirsting for more, here are some of my other kladdkaka recipes:

Print Pin