Made-in-the-Pan Chocolate Cake
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:9 to 12 servings
- 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)
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
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Cooking Notes
Gretchen
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.
Taszbo
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.
Dee
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.
Margaret P.
A version of this that I clipped years ago used Grand Marnier for some of the liquid - that's quite tasty. Also, you can use a deeper flavored vinegar, such as a good balsamic, and that's mighty good, too.
JeffB
I added @1/2 tsp of instant espresso powder for depth of flavor. Add it, if you have it.
Cathy
I'm in my 80's now and I was in 7th grade the first time I made this cake, and yes I agree that is was popular during wartime because of the shortage of eggs, butter, etc in baking.
Sarah Copeland
I made this yesterday with my four-year-old son today for his birthday, and we both loved it! He was able to make the entire thing with minimal help--which thrilled him. The cake was moist and chocolatey and tender--as promised. Best of all, since there's no raw egg, it was fine to let him indulge in a little batter. Total keeper. (BONUS: we made a second batch of batter into 24 mini cupcakes for his class party, and they domed perfectly. 16 positive pre-school reviews! )
jeanaiko
I've been making this WWII recipe since I found it almost 50 yrs ago. Note the better quality the cocoa you use, the better this cake will taste! It's a dead ringer for Just Desserts Bakery's Black Bottom Cupcakes: 1 recipe = 10-12 std-size cupcakes. Soften one 3-oz pkg cream cheese, mix with 1/3 cup mini-chocolate chips. Drop 1 Tblsp of it in center of each cupcake before baking. Do NOT overbake; in 350-degree oven takes 18-20 min to bake. Remove immediately to cooling racks. Can be frozen.
Juliet Jones
This used to be known as "Wacky Cake" back in about 1970. The method we used was to make three indentations in the dry ingredients, and put the oil in one, water in another, and vinegar in the third. It was fun to do, as teenagers, and I guess that's what made it "wacky".
Karen in Montreal
Making this with coffee does make it much tastier. But I learned, the hard way, to use decaf if feeding the cake to small children!
Pali
THis recipe was in Peg Bracken's book "I Hate to Cook" which I've used for about 50 yrs.
Mimi L
This us honestly one of my favorite cakes. And fun fact, I used to make this cake when I was a kid.. fast forward, my now 16 year old has been making it for about 10 years.
Sarah
We've done this cake for years - mostly we add cinnamon to it and call it a chocolate Mexican cake. Always good, always easy and fast! Thank you for having it here. I might have to go make it tonight!
PaulaB
Does anyone happen to know if the all purpose flour can be substituted with a gluten-free flour? I always wonder this when I see a good cake recipe. Thank you so much for any tips.
Kims
The acid in the vinegar helps to activate the soda for a fluffier cake. Can also use it in milk (one tsp in one cup milk) if a recipe calls out buttermilk and you don't have it. (I use it for "buttermilk" pancakes)
Seattle duck baker
Great recipe. Easy to make and one of our favorites. Perfect with Enjoy life chocolate chunks. I use some in the batter and then more on top. I call this a snacking cake or depression cake
Susan Joseph
a hit, and very little work. Maybe better than the Ghirardelli brownie mix.
Julee Jackson
This is a delicious, moist, easy to make chocolate fudge cake. Instead of neutral oil, I used coconut oil as I have a big container of it and really like the slight nuanced coconut taste it gives food. Since the coconut oil is semi-solid, I first melted it in microwave very gently. The cake also lasts for several days covered with Saran Wrap on the counter. I toasted some pecans to sprinkle on top with whipped cream, berries or ice cream.
Matthew
Replace the cup of water with Guinness Stout, taste, then thank me.
Alex
Easy to make (my grade/middle school kids like to whip this up) with good flavor - a great option if you're looking for a last minute or vegan dessert.
mls nyc
The cup of water should be in the ingredients list.
Lynne
My mom called this Emergency Cake because if company was coming you could make it when you didn’t have any eggs, butter or milk in the house. My dad was a union carpenter, layoffs were frequent, and this cake was a go-to during lean times.
Matthew
As some have suggested, adding a half teaspoon of instant coffee adds depth and don't be afraid to add another half teaspoon of ground cardamom, either. Though it is no longer vegan, I replace half of the water with milk. Making it in a bowl then pouring into the cake pan is easiest, I have found, and how much work is it really to clean up the bowl?
Bougeotte
You can't go wrong here if your cocoa is good, your baking soda is fresh and your water is black coffee. I found the oil was a bit much and will use 1/4 cup next time. Great with a scoop of mint chocolate chip ice cream.
Elizabeth Ransom
I've made this cake so many times, and it's a steady hit no matter who's at the table. Sometimes, I double it and cook two levels in a bundt pan. This time, I did just one layer and included the chocolate chips. I noticed including the chips adds a good ten minutes to the cook time, but the happiness quotient was even higher than ever! We have nothing left from the birthday party. Thank you!
STM
This has become my go-to cake. I bake it for everything and despite the fact that I make much fancier cakes, this is the one people ask for, plus it is friendly for almost all eaters except those who are gluten free.
sarah r
I used half the sugar and added a little espresso and cinnamon and turned out so rich and delicious! Great easy yummy chocolate cake
Lee K
Has anyone attempted a tahini swirl brownie: 1. Leaving out half of the water or coffee; 2. Making an additional batch into which one mixes Tahini, but I am stuck on ratio -- would it be a splash of oil, plus well- stirred room temp tahini to make 1/3 C or is splash of oil unecessary? Please weigh in!!
Lee K
Also see the NYT Cooking recipe entitled "Whacky Cake" which is already doubled for a 9 x 13" pan. Friendly heads up--there is 1/2 C more flour in Whacky Cake than if one merely doubled "Made In The Pan" which directive is not recommended. Much cleaner to mix in a large bowl, then pour batter into pan prepared with a parchment sling. I find the comments far more robust in the "Made In The Pan" recipe. I spent the better part of a sunny afternoon writing the wonderful suggestions down.
Jessica
I made this recipe, and the very same night came across a hand written version in my Great Grandmother’s recipe book! She was born in 1899, so I agree this is a very old recipe. Very tasty - I added pecans and chocolate chips.
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