Quick Cocoa Cake("Spare Tire" Cake)
A quick, moist chocolate cake with a velvety cocoa flavor, perfect for a chocolate lover’s snack or a last-minute dessert with minimal prep and a buttery icing finish.
Ingredients
Instructions
- Sift 6 Tbsp. cocoa, 2 cups flour, 1 1/2 cups sugar, 1 tsp. baking soda, 1/8 tsp. salt into a large bowl.
- Add 2 eggs, 3/4 cup melted shortening or vegetable oil, 1 cup cold water, and 1 tsp. vanilla to the dry mixture.
- Stir gently until just combined; do not overmix.
- Grease and flour a 10-inch tube pan (or similar) and pour the batter in.
- Bake at 350°F for 40 minutes or until a toothpick comes out clean.
- Remove from oven and cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Frost with buttercream icing once the cake has cooled.
- Serve and enjoy!
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have shortening, vegetable oil works well as a substitution. Ensure your ingredients are at room temperature for better mixing. To prevent overmixing, blend just until the dry ingredients are moistened. This cake can be served plain or with a drizzle of chocolate sauce for an extra treat, complementing desserts like Super Pumpkin Pie.
Serving Suggestions
This cocoa cake is delicious on its own but can be enhanced with a variety of toppings. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It pairs beautifully with a cup of coffee or a glass of milk. For a festive touch, consider serving it alongside Caramelized Cake Squares at gatherings.
Storage & Reheating
Leftover cake can be stored in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate it for up to a week. To reheat, place slices in the microwave for a few seconds until warm, or enjoy it cold for a delightful texture contrast.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Cocoa Cake("Spare Tire" Cake) contains roughly 651 calories, with 6g protein, 35g carbohydrates, and 42g fat. It is an excellent source of dietary fiber (33% of the Daily Value) and iron (25% of the Daily Value), and a good source of potassium and protein. It also contributes 9g of dietary fiber toward your daily target.
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 up to half of the all-purpose flour with whole wheat flour for added nutrition. However, be aware that this may slightly alter the texture of the cake, making it denser. For best results, stick to a 50/50 ratio.
What can I use instead of eggs for a vegan version?
To make this cake vegan, you can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes). This will help maintain the moisture and binding properties of the cake.
How can I tell when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs attached when the cake is done. If it comes out with wet batter, continue baking for a few more minutes and check again.
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).