Stir Crazy Cake
Stir Crazy Cake is a rich, chocolatey dessert with a moist texture and deep cocoa flavor. Its unique one-pan preparation makes it quick and easy, perfect for chocolate lovers and those seeking a delicious treat without fuss. Ideal for casual gatherings or comforting afternoons.
Ingredients
Instructions
- Put flour, 1 1/2 cups sugar, cocoa, baking soda, and salt into an ungreased 13 x 9 x 2-inch metal baking pan.
- Stir with a fork to mix.
- Form 3 wells in the flour mixture. Pour oil into one well, vinegar into the second, and vanilla into the third.
- Pour cold coffee over all ingredients and stir with a fork until well mixed.
- Do not beat the batter.
- Combine remaining sugar and cinnamon and sprinkle over the batter.
- Bake at 350°F for 35 to 40 minutes.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. You can substitute the cold coffee with brewed espresso for a more intense coffee taste. If you prefer a less sweet cake, reduce the sugar by 1/4 cup. Ensure all ingredients are at room temperature for better mixing. This recipe is a great vegan option, as it contains no eggs or dairy.
Serving Suggestions
Serve the cake warm or at room temperature, optionally dusted with powdered sugar or paired with a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a cup of coffee or a scoop of whipped cream. For a festive touch, consider serving alongside a slice of Rhubarb-Cherry Pie.
Storage & Reheating
Store any leftover Stir Crazy Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or warm in the oven at 350°F for about 5-10 minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Stir Crazy Cake contains roughly 688 calories, with 7g protein, 30g carbohydrates, and 60g fat. It is an excellent source of dietary fiber (50% of the Daily Value), iron (34% of the Daily Value), and potassium (23% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1015mg 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 make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the baking soda and other ingredients are gluten-free as well. The texture might be slightly different, but it should work nicely!
What can I use instead of coffee?
If you don't want to use coffee, you can replace it with an equal amount of water or a non-caffeinated beverage like almond milk or coconut milk. This will alter the flavor slightly, but the cake will still be delicious.
How can I tell when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Keep an eye on the baking time, as ovens can vary; start checking at the 35-minute mark.
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).