Crinkle cake has that cool crackled top that just makes you smile when you see it . It’s got a moist inside that tastes so rich and chocolaty you might forget about your fork . People serve it at birthdays , holiday dinners or even just a weeknight get-together with friends because it’s easy to make and looks like you tried real hard .
Here we’ll walk through what crinkle cake is all about — a bit of its past , the basic ingredients you need , and a simple recipe so even a newbie baker can nail it . We’ll toss in some helpful tips too , plus ideas on how to plate it up and how to store leftovers . By the end , you’ll be set to bake your own crinkle cake and maybe start a new tradition .
What is Crinkle Cake?
Crinkle cake is a type of chocolate cake known for its cracked top that forms when it bakes . That crackly look means there’s a fudgy inside waiting for you . It usually uses cocoa powder for that deep chocolate flavor , but you can swap in melted chocolate or even add nuts if you like .
Folks started making crinkle cake in America around the mid-1900s , and it caught on fast because it was simple but still impressive . Some countries have their own versions — maybe they add spices , fruit or different flavorings — but the idea stays the same : a soft cake with that signature crinkle .
Ingredients for Crinkle Cake
Here’s the basic shopping list :
- Flour: 2 cups all-purpose
- Sugar: 2 cups granulated
- Eggs: 4 large
- Cocoa powder: ½ cup unsweetened
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Salt: ½ teaspoon
- Vanilla extract: 2 teaspoons
- Butter: ½ cup melted
- Powdered sugar: 1 cup for dusting
You can add chocolate chips , nuts , or even a little orange zest to mix it up .
Crinkle Cake Recipe
Directions
- Preheat Oven: Set oven to 350°F (175°C) . Make sure it’s hot enough before you bake .
- Mix Dry Stuff: In a big bowl sift or whisk together flour , sugar , cocoa powder , baking powder , baking soda , and salt .
- Beat Wet Stuff: In another bowl beat eggs till they’re thick and a bit foamy . Stir in vanilla and melted butter .
- Combine: Slowly fold the dry mix into the wet mix . Don’t overmix or the cake will be tough .
- Fill Pan: Pour batter into a greased cake pan . If you want cookies instead , scoop out small balls with room between them .
- Bake: Put in oven for 25–30 minutes . It’s done when a toothpick comes out with a few moist crumbs .
- Cool & Dust: Let cake cool 10 minutes in pan then move to rack . When it’s all the way cool , dust with powdered sugar .
Tips for Best Cake
- Use fresh eggs and good cocoa powder for rich taste .
- Don’t stir too much — mix just until no dry streaks remain .
- Try adding mix-ins like chips or nuts if you want a twist .
Serving Ideas
- Serve squares on a plate dusted with more sugar .
- Pair with coffee , tea or a cold glass of milk .
- Small slices are best — it’s pretty rich .
How to Store
- Keep in airtight container at room temp up to 3 days .
- Freeze slices wrapped tight in plastic and foil up to 3 months .
- Thaw in fridge overnight or warm a sec in microwave .
Variations
- Classic: Just chocolate , nothing fancy .
- Lemon: Swap cocoa for lemon zest and juice .
- Red Velvet: Use red velvet mix plus white chocolate chips .
FAQs
Where did crinkle cake come from?
It grew popular in mid-20th century America when people wanted easy but neat-looking desserts .
How do I make it from scratch?
Mix flour , sugar , eggs and cocoa , bake till crackly then dust with sugar .
Can I use different flour?
Yes , you can try whole wheat or gluten-free but you might need to tweak wet ingredients .
Why does it crack?
The edges set first so the center pushing up makes the top crack .
How long does it last?
In a container at room temp it’s good for 3 days ; frozen up to 3 months .
Conclusion
Crinkle cake is an easy , fun dessert that looks great and tastes amazing . Follow this guide and you’ll have a cake that cracks on top and stays soft inside — perfect for any party or just a cozy night in . Enjoy experimenting and sharing with friends !
Additional Resources
crinkle cake
Equipment
- 1 mixing bowls
- 1 whisk or electric mixer
- 1 rubber spatula
- 1 9x13 inch baking pan
- 1 parchment paper
- 1 measuring cups and spoons
- 1 cooling rack
Ingredients
- 1 ½ cups granulated sugar
- ½ cup brown sugar packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and line the baking pan with parchment paper for easy removal.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; a few lumps are fine.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the cake to cool in the pan for about 10 minutes. Then, lift it out using the parchment paper and let it cool completely on a cooling rack.
- Once cooled, dust the top with powdered sugar, creating a crinkled appearance with a sweet finish.
- Cut into squares and serve.
