Oh my. We have been on a bit of a wacky cake kick. We love the classic cake, but we’ve been playing with the recipe, and have some variations that are to die for!
Actually “we” is a misnomer. I hardly get involved at all anymore. This cake is so simple that my daughters (8 and 10 yrs) are able to make it with zero help from me.
It’s about a 35 minute process which makes it perfect for short notice company, sudden cravings on a busy weeknight, or when your kid tells you about the bake sale the morning of the bake sale. And it doesn’t need to have any fancy ingredients. You likely have everything you need for the basic recipe in the cupboard right now.
Let’s get started!
Preheat your oven to 350 degrees.
Grab a cake pan. I use 9×13 Pyrex, which yields a thinner slice.
You’re going to mix your dry ingredients right in the pan, no need to grease it first.
In the pan whisk together:
1 1/2 C All Purpose Flour
1/3 C Cocoa Powder (mileage may vary by brand-I use toll house)
1 C sugar
1 tsp baking soda
1/2 tsp salt
Make a hole in the middle of the dry ingredients, and add:
1 tsp vinegar (I use ACV)
1 tsp vanilla
5 Tbsp vegetable oil
1 C water
Mix wet and dry ingredients well and spread evenly in the pan.
Bake until a toothpick inserted in the center comes out clean, about 25 minutes.
Substitute melted coconut oil for the vegetable oil, and add 1 C shredded coconut for a tropical twist.
Substitute orange extract in place of vanilla for orange truffle cake.
Substitute cold coffee on place of the water for a mocha cake.
Use your imagination.