Made-in-the-Pan Chocolate Cake
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼cups/160 grams all-purpose flour
- 1cup/200 grams granulated sugar
- ⅓cup/30 grams unsweetened cocoa powder
- ¾teaspoon baking soda
- ½teaspoon kosher salt
- ⅓cup/80 milliliters canola oil
- 1teaspoon vanilla extract
- 1teaspoon apple cider vinegar or white vinegar
- 2tablespoons semisweet or vegan chocolate chips (optional)
- Confectioners’ sugar, for dusting on top (optional)
Nutritional analysis per serving (12 servings)
186 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 18 grams sugars; 2 grams protein; 98 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Add the flour, sugar, cocoa powder, baking soda and salt to an 8-by-8-inch square glass or metal baking dish. Whisk the mixture together until uniform in color. Use your fingers to break apart any lumps.
- Step 2
Add 1 cup water along with the oil, vanilla extract and vinegar. Stir slowly with a fork or a whisk in small circles to blend. Mash, scrape and stir with a fork and spoon until the mixture becomes a smooth and uniform batter.
- Step 3
Scrape the sides of the baking dish with a rubber spatula and spread the batter in an even layer. Sprinkle with chocolate chips, if using.
- Step 4
Use a damp paper towel to wipe the edges of the baking dish clean. Carefully transfer the dish to the oven and bake until a toothpick inserted into the center of the batter comes out mostly clean, 28 to 33 minutes. (Instead of looking like you dipped the toothpick in chocolate frosting, it should look like it has some chocolate cake crumbs clinging to it.)
- Step 5
Remove from the oven, let cool, then cut the cake into squares. If you’re feeling fancy, this tastes good (and looks pretty) with some confectioners’ sugar dusted on top.
Private Notes
Comments
I know this recipe as Wacky Cake. There's also easy variations on it. Double the recipe, put it in round 9" pans and it makes a wonderful layer cake with any kind of frosting (make in mixing bowl and grease pans first). Swap out the chocolate for an extra teaspoon or two of vanilla, and you have an excellent white/vanilla cake. I use this when I make strawberry shortcake. For a spice cake, omit chocolate and throw in cinnamon, ginger, nutmeg and clove.
I've been making this "Wacky Cake" for decades. It's a lot easier to whisk it up in a bowl and pour it into the cake pan, IMHO.
As others have noted, this is a variation of Wacky Cake or Crazy Cake. It is tasty and easy to put together. The recipe doubles easily, and can be made in a 13x9 pan. Instead of 1 cup water, we often use one-half cup water and one-half cup strong coffee. The coffee adds a nice layer of flavor to the chocolate.
So delicious and so easy!
I made this cake with my three and a half year old granddaughter today. It’s fantastic. We mixed the ingredients in a bowl and then poured them into an 8x8 pan. I cut back the sugar to more like 3/4 cup and added about a tsp of decaf instant coffee to the dry ingredients. She loved sprinkling chocolate chips on at the end (and eating quite a few!) The texture of the cake is lovely and soft. A big hit with young and old. Will make this again for sure.
I've made this cake for decades, it's wonderful! Easy to make adaptations of - I've successfully made it raspberry flavored and also added cinnamon and chili to with great results. Do yourself a favor, whisk it up in a separate bowl and prep your baking dish with something. So much easier, in my opinion.