Jiffy Chocolate Cake
A rich, moist chocolate cake with a deep cocoa flavor, perfect for family gatherings or casual celebrations, offering a simple, homemade dessert option.
Ingredients
Instructions
- Mix the flour, sugar, baking soda, salt, cocoa, vanilla, water, oil, and vinegar in a bowl with a spoon until well blended.
- Fold in the vinegar quickly into the batter.
- Pour the batter into a greased and floured 13 x 9-inch pan or an 8-inch round pan.
- Bake for 40 to 45 minutes in the 13 x 9-inch pan or 30 to 35 minutes in the 8-inch round pan.
Tips & Substitutions
For a richer chocolate flavor, consider adding a tablespoon of instant coffee granules to the dry ingredients. If you don't have vinegar, lemon juice can serve as a substitute to activate the baking soda. Ensure the oil is neutral flavored, like canola or vegetable oil, for the best results. This cake is simple enough for beginner bakers, perfect for American recipes.
Serving Suggestions
Serve the cake plain, or top it with a dusting of powdered sugar for a simple touch. It pairs beautifully with a scoop of vanilla ice cream or whipped cream for added decadence. For a festive twist, consider serving it alongside Jello Finger Jigglers for a fun dessert spread.
Storage & Reheating
Store any leftover Jiffy Chocolate Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or until warmed through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Jiffy Chocolate Cake contains roughly 777 calories, with 7g protein, 44g carbohydrates, and 64g fat. It is an excellent source of iron (23% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1005mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, the texture may be denser, so consider using a mix of both flours for a lighter cake. Adjust the liquid slightly if needed, as whole wheat can absorb more moisture.
Is this cake suitable for vegan diets?
Yes, you can easily make this recipe vegan by substituting the eggs with flax eggs or applesauce. Additionally, ensure that the cocoa powder is dairy-free. The other ingredients are naturally vegan, making it a great option for those seeking vegan recipes.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, you can increase the cocoa powder to 8 tablespoons or add chocolate chips to the batter before baking. A chocolate frosting or ganache can also elevate the cake if you're looking for a richer dessert experience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).