crinkle cake
Crinkle cake is a delightful dessert that features a rich, chocolatey interior with a beautifully cracked, powdered sugar exterior. This cake is perfect for any occasion, offering a deliciously moist texture and tempting appearance.
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.
Notes
For a richer flavor, you can substitute some of the all-purpose flour with almond flour or add chocolate chips.
This cake can be stored in an airtight container for up to 3 days. It is also great chilled or at room temperature.
Feel free to serve it with whipped cream or ice cream for an extra treat!