crinkle cake
Crinkle cake is a delicious, visually appealing dessert with a soft, moist interior and a crinkly, powdered sugar crust. This recipe is easy to follow and perfect for any occasion, leaving everyone wanting a second slice.
Equipment
- 1 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 9x13 inch baking pan
- 1 parchment paper (optional)
- 1 cooling rack
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 4 large eggs
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan with non-stick spray or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.
- In a separate bowl, whisk the eggs, vegetable oil, and vanilla extract until smooth.
- Gradually add the egg mixture to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Once done, remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
- Once the cake is completely cool, dust the top generously with powdered sugar.
- Cut the cake into 12 slices and serve.
Notes
For an extra flavor twist, consider adding chocolate chips or nuts to the batter before baking.
This cake can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.