Don’t let its unassuming appearance fool you. This Crinkle Cake—with its dusty cocoa surface, deep chocolate interior, and signature cracked top—is a dessert legend in disguise.
Born from Depression-era kitchens where ingredients were scarce but sweetness was essential, it’s made with pantry staples, requires no mixer, and delivers fudgy, brownie-like richness with the tender crumb of a cake.
And that iconic sugary crust? It’s not just pretty—it’s the hallmark of a perfectly baked crinkle.
Why You’ll Love This Recipe
🍫 One-bowl wonder—no fancy tools needed
⏱️ 10-minute prep, then bake
💰 Budget-friendly—feeds 9 for under $10
❤️ Nostalgic & comforting—like Grandma’s kitchen
🌟 Impressive yet effortless—guests always ask for the recipe
“It’s not fancy—but it’s the kind of dessert that makes people close their eyes and sigh.”
Ingredients You’ll Need
(Serves 9)
1 cup (125g) all-purpose flour
½ cup (50g) unsweetened cocoa powder (Dutch-process or natural)
1 tsp baking powder
¼ tsp salt
2 large eggs, room temperature
1 cup (200g) granulated sugar
½ cup (120ml) vegetable oil (or melted coconut oil)
1 tsp vanilla extract
½ cup (100g) granulated sugar + ½ cup powdered sugar (for rolling)
💡 Pro Tip: Use room-temperature eggs—they whip up fluffier for better rise!
Step-by-Step Instructions:
