Quick & Easy Chocolate Cake
My frosting has a little butter but you can use vegan butter. Always aerate your flour before measuring. - Jenny Jones
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes: 8 servings
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 teaspoon baking soda (not baking powder)
- 1/2 teaspoon salt
- 1 cup cool water
- 6 Tablespoons vegetable oil (I use avocado oil)
- 1 Tablespoon fresh lemon juice or distilled white vinegar
- 1 teaspoon vanilla
Instructions:
- Preheat oven to 350° F. Grease a 9-inch round cake pan.
- Sift dry ingredients into a bowl and set aside.
- In a measuring cup combine water, oil, juice or vinegar, and vanilla.
- Add liquids to bowl & gently stir until there are no lumps (about 30 seconds).
- Pour into pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan and frost, glaze, or dust with powdered sugar.
Notes: I usually frost just the top right in the pan with my 2-Minute Chocolate Frosting. For the recipe click here.
For more on this recipe in my blog click here.
I doubled this recipe and used exact measurements with baking soda and it did work well but there is a very distinct taste of the baking soda and I used a good baking soda without aluminum but still the cake had more of the baking soda taste and smell, otherwise the look was great.
I think, since you mentioned using aluminum free, you used baking powder instead of baking soda.
Hi Jenny,
I’m not a baker, but I try. This chocolate cake and frosting recipe was simple and manageable. It turned out great. Moist and delicious. Thanks!
hello!
I love this recipe. I converted it to GF by using Anthony’s cassava flour, 1/4 cup tapioca flour and 1/4 cup almond flours sifted together for the full flour amount of 1 and 1/2 cups. it was amazing! cooks longer by 15 min. Allow to cool fully and it is really a texture lovers dream.
You are a godsend to so many during this quarantine. Not just this video but all of your pleasant comments and unexpected humour! Thank you for this recipe. You make me feel like we can go for coffee and be friends, laugh at the camera in the fridge, or cutting yourself the biggest slice of cake first. We love you and thank you Jenny. You are so appreciated. Hugs from Vernon, BC. Xoxo.
Yay! I made it this morning and the cake did not fall and it was so easy!!!! I used swerve to keep it sugar free and it came out PERFECT! Almond flour does not work for this recipe, by the way. Thank you Jenny!!!
I made this cake for my son’s birthday and it turned out great!! I am grateful for a small cake because we all know what happens with chocolate cake leftovers! Especially during quarantine!
Thank you Jenny!!
I found an earlier comment from someone who had been making this recipe for a long time, with variations of different flavors, like lemon, banana, and so on. Now I can’t find the comment again to jot down those hints! Can anyone else direct me to it?
Was it this? It was from a poster called “bunny” from the YouTube video on the cake. —
I’ve been making this cake for over 45 years, “Mix-in-the-Pan Jiffy Cake”, for clients who are allergic to eggs, milk, etc., or have food preferences such as being vegan. My recipe calls for white vinegar, but lemon juice would also work in the same way. I mix the ingredients right in an ‘ungreased’ cake pan w/ a fork, if it will be left in the pan for serving. For diabetic clients, I use Swerve White Granulated Sugar Replacement & for gluten-free clients, I use gluten-free flour. For a chocolate cake, I use 1 cup cold coffee in place of the water, to give the chocolate flavor a boost. I also make this cake without cocoa for other flavors – for a lemon cake use lemon extract, water, & lemon zest or lemonade & lemon zest; for an orange cake use orange extract, water, & orange zest or orange juice and orange zest: banana extract w/ a little yellow food color; strawberry extract w/ a little pink food color; etc. – any flavor works. I bake all my cakes at 300 & test the internal temp w/ an instant-read thermometer for doneness, like you’d test a steak. Baking cakes at 300 degrees also gives the edges more time to bake higher, ending up w/ a flat cake. When you can smell a cake, it’s almost done, & time to test. Once the internal temp reaches 212 degrees, the liquids are boiling & evaporating, so the cake will be dry & over baked. I pull all my cakes when they test at 208 degrees since they will bake out of the oven for a couple more minutes. If leaving this cake in the pan, press saran on its surface while it’s still warm, about 30 minutes out of the oven. If removing it from the pan (you can make 2 layers for a layer cake) put parchment in the bottom of the pan & spray the sides of the pan. Place saran & a cookie sheet on top of the cake, flip all over, lift off the pan, wrap airtight in the saran, place back in the pan upside down, & leave on the counter at room temp for a day to ‘season’. Cakes that are made a day ahead of time will be easier to work with, w/ fewer crumbs & crumbling.
Great recipe! Just made it and it turned out great! I tweaked the recipe a little bit by using coconut milk instead of water, 2/3 cup of sugar instead of a whole cup of sugar and I used 3 tablespoons of butter and 3 tablespoons of avocado oil. Thanks, Jenny!
Jenny!
I made your chocolate cake recipe! It is a vegan recipe and I think it is from WWII! It was sooo easy! I used the lemon juice!. I also made your 2 minute frosting with soy milk and it was just fine! I had some Hersey’s Special Dark Chocolate powdered and it made it just fine. I used sunflower oil too. It is a perfect cake to teach kids how to bake! I saw a show on TV on PBS on how folks used beets in WWII or the depression to make red velvet cake and wondered if you had any thoughts on that? The chocolate cake base is perfect. I may have to play around with the next one and let you know what I come up with!
Thank you so much Jenny. This recipe is so simple. I will bake the cake tonight since my husband loves chocolate cakes. We are Polish and I remember my mom cooking cabbage rolls very often. I found yesterday your recipe for golabki and I am baking them right now for tomorrow’s dinner, smells delicious in the kitchen already.
So I subscribed to your YouTube channel and just wanted to let you know that I am definitely a fan of your recipes! Especially this chocolate cake! This is by far my favorite chocolate cake and I’m not much of a baker but your recipe was so easy to follow. I made it for my family and they absolutely LOVED it!! I hope to see more of your AMAZING videos on YouTube in the future. Stay safe and healthy!!
Hi Jen, found your Easy Chocolate Cake recipe while searching for easy recipes with smaller amounts for 2 during lockdown. Made it with and the frosting with Special Dark Cocoa. So fast and simple–nest part my husband loves it and said it is his favorite now. I have made twice for us and once for a neighbor. Will be trying your Dutch Oven no knead bread but it will be in a 7 quart Dutch Oven–do you think that will work? Love, love your website–so happy I found it! Thank you for sharing your recipes and mostly for all the explanations which are so helpful!!! Take care!!!
I’ve made this cake three times now. It’s a great recipe and always delicious. I used Apple Cider Vinegar instead since that’s all I had but it worked fine.
Hello…
Is this really 6 Tablespoons of oil?
I made it and it came out really dense, oily and undercooked in the middle.
Not sure what happened. : (
The recipe is correct so maybe your baking soda was expired. ??
Did you do a toothpick check before reassuring that it was done?
Hi Ann do you live at a high altitude? If so you may need to adjust your baking time.
Dee
If you over beat the mixture for the cake it will also be dense. The leavening agent is the baking soda and lemon juice or apple cider vinegar and even if it were with eggs over beating the mixture will make the cake fall while cooking or if you open the oven too much too.
Really? That’s really strange and I’m sorry to hear that. I used 1/3 cup canola oil and worked out beautifully. (That’s about 5 tablespoons). Simply throw it all in a pan and mix by hand for 2 minutes. … pour and bake. Try again!! Who knows why it flopped. Keep us posted and good luck!
Is it possible to substitute apple sauce for the oil? In boxed mixed I always use apple sauce and these come out fine. If it is a good substitute how much is the correct amount? Thanks!!
I made it using a 1/4c apple sauce (The individual snack portions). I’ll let you know shortly how it turned out :p~
I used to use applesauce in all my cakes and brownies but my adult son noticed that the chocolate brownies had no flavor. So I made it will oil and it came out will lots of flavor.
It seems to be vegan. All the ingredients are as long as you don’t make the frosting since it us made with butter and milk.
Dee, you can use coconut oil instead of butter if you want to. I ran out of butter so I used it tonight in fact and it was fine. Not AS creamy but it’s better than omitting the fat altogether cuz then it just tastes like moistened sugar!
I added some Ovaltine to my cake about 1/8 c and then just decreased the cocoa by a little, not the whole 1/8th tho. (About 1/16th if I were to guess altho I do kinda wing it.)
I also have VitaCup ground coffee and it’s very powdery compared to other grinds which are more granular, and I added a tblsp or two and it was hardly noticeable flavor wise. Might increase it next time. But boy it was so moist. Just sift powdered sugar over the top and it’d be fine.
I’ve made it four times in two weeks!! Just indulged ourselves. I looked for eggless cake bcuz I had a sweet tooth, no eggs! My daughter is moderately allergic to eggs so I sent it to her too. It’s soooo good.
Hi Dee,
I am vegan and used vegan butter the brand is Earth Balance and I used soy milk as well. I’ve been baking on my own since 6th grade or 12 years old and an now 64. This recipe works like those from the Joy of Cooking, Fannie Farmer and I’m pretty sure it really doesn’t matter. My husband is not vegan and he liked it! I only needed 2 Teaspoons of milk to get the frosting to come together. It is a basic frosting recipe.
I’m not much of a baker, but I love chocolate cake, and your cake recipe is one of the best and easiest I’ve ever made. I must say I used 3 tbsp. melted butter instead of all oil, and it came out moist and delicious. And I used a half cup of coconut sugar, and a little over a quarter c. turbinado sugar (which I mixed together in my mini food processor). I live in Colorado., and up here you have to adjust the recipes a bit, but I only used less sugar in yours. The butter I added was only for good taste. I topped the cake up with real whipped cream topping and toasted chopped pecans, and my husband and I have enjoyed it to the max. Thank you so much for this recipe and others, and next time I’ll try your easy bread rolls.
Ina, love your variations!! I wondered if melted butter would work and also how melted coconut oil would be.
I told Dee in above comment how I used (soft) coconut oil in place off the butter for the frosting. It came out pretty nice. Not AS creamy as butter but better than not using any.
Thx for your ideas!
Thank you for posting this. I am in CO as well and want a cake for something special today, so it’s good to know that this will work without adjustments!
I am wondering if an 8″ pan would work instead of a 9″ ? How di I calibrate the baking time knowing it will be a denser cake? Thanks so much, Jeannie
Hi: I made it in an 8” quick release pan and cooked it 40 minutes. Mine was perfect. Husband loves this easy cake. 😊
i dont have any chocolate powder. is it okay if i use the hot cocoa powder from starbucks. pl reply as i am pure vegetarian and i can use some of ur recipes
You can find baking cocoa in almost every stores, and that works just as good in my opinion.
Asha,
I had baking cocoa but added Ovaltine to it too (and just decreased the cocoa). If you use sweetened cocoa if any kind, just decrease your sugar a bit.
Also I have Cacao powder I thought I might try sometime and maybe sub a couple other ingredients (or halve and halve them) to make a healthier version!!
Hi! I made this last week. Super easy fast and easy to clean. I really liked it! I need to add more cocoa as I love my chocolate! Thank you for the recipe!
I love recipes that are easy: one-bowl, combinIng dry ingredients together before adding all the wet ingredients, etc. This cake is so simple and quick to make. The bonus in it all is that the cake tastes just like Devil Dogs without the cream. Thank you Jenny for your sensible and easy recipes to follow!
Is this VEGAN??????
What can I use for sweetener besides sugar? Is a banana and applesauce okay? thank you
I honestly enjoy every video you make but I think your title should be changed to ” Jenny Can Make Me Gain Weight”. Great recipes and fast and easy.
My chocolate cake had a very strong baking soda taste. Any reason why? I used the right amount.
My guess is you used baking soda istead of baking powder? That would explain the difference in taste for sure.
This recipe actually calls for baking SODA, but I don’t know why she would taste it unless she used more than indicated.
She may have used 1 T instead of 1 tsp baking soda. Easy mistake to make.
This is a delicious chocolate cake, vegan or not! I made it for my family, some vegan, some not and everyone loved it. It’s so easy to make, which for me means I’m much more likely to make! I have never tried a recipe from Jenny that didn’t work or wasn’t super tasty and I enjoy watching the videos.
This is so delicious and insanely easy! The perfect treat for sheltering at home.
Dziekuje Ci
Great cake and easy to make. One trip for snacks by my teenagers and no more cake!
Made this cake yesterday, even though it was a hot day, couldn’t resist. It’s perfect for two of us and very easy. Will make again! Thanks for recipe.
Cake was delicious and easy peasy to make. Not a substitute for my favorite chocolate birthday cake, but a wonderful addition to my recipe book. Thank you, great cake!
LOVE IT!!!!
I have made this cake about 5 times, with gluten free flour as well, while also using vinegar as Jenny mentions because I have no fresh fruits while in quarantine. It always turns out fabulously! My family absolutely loves it!
This is amazing. Thank you.
I have found your baking recipes to be enlightening and amazing! So quick..and REALLY GOOD!!! Thank you for all you have done for your community and for ALLl you continue to do FOR US!!! YOU are a VERY SPECIAL INDIVIDUAL! I hope everyone reads about all you have accomplished and about all you have given to our world. G-D Bless!!!
A godsend of a cake for egg allergy sufferers! It takes like 5mins, the less handling the better! Wow. Thank you Jenny! U really can cook 😁. I substituted all purpose flour for pastry flour and the result was an even lighter, fluffy cake. 5 stars!!
My daughter and I just found your blog. We made your chocolate cake tonight and it was so easy and delicious! We used avocado oil in ours. It turned out perfect! We can’t wait to try more of your recipes!
This cake was just as described, and is the closest thing to real brownies I have tried. I used (a little less than 1 cup) sucanate sugar and lemon in a bottle, (just a little less) and it came out so delicious! No eggs, no butter, and next time I will try using 1/2 low-fat sour cream with the oil to lighten it even more.
I cannot tell you how many recipes I have tried with empty promises – and wasted ingredients. Not this time. I do so appreciate your instructions and videos which are clear and easy to follow, and I am so excited to try more of your recipes. The bread looks easy…
We used to watch your talk show and enjoyed it a lot – so when I stumbled on one of your videos on YouTube, you looked so familiar. How thankful to have found your site!
A thousand thanks for freely sharing your knowledge and excellent recipes and tips. You are such a kind person. We are on a tight budget so it is so very helpful.
I will definitely be back, especially now during our sequestration. LOVE you♥
I made this cake yesterday and it turned out absolutely perfect. It’s a perfect, moist cake enough for 2 to 6 people. It was so easy! It’s a keeper. Thank you Jenny…again!
I was looking for an easy recipe for my son to make a birthday cake for his grandpa. Not only was this easy, but seriously the best chocolate cake I’ve ever made. Thank you for your great recipes. We also love your lemon brownies and the no knead bread. My son likes your videos. I make him watch them for his homeschooling home ec class (they call it FCS now)!
I have made this cake/frosting a few times. I tell everyone about this recipe. This last time, I used cold french pressed coffee in place of the water in the cake and in place of the milk in the frosting for a mocha chocolate cake. It was the best! That is the version I will continue making.
Magnifique!!!! Tastes wonderful 😍😊🥀!
Made this chocolate cake with your frosting recipe yesterday and it’s definitely a keeper. I used to watch your show with my grandmother. Can’t wait to try some of your other recipes. You are a ray of sunshine Ms. Jones thank you so much!
Just made the cake and my husband said it is the best chocolate cake ever! The frosting is just perfect! It will be on the menu forever on our home! Thank you for one more easy and great recipe!
Wife made the chocolate cake yesterday. Probably the best I have ever tasted. Also the frosting is excellent as well. Thank you. You and your family stay well.
I posted this with the frosting so here is my comment more appropriately posted with the cake blog…oops
So in lock-down now….out of eggs, milk, butter and very limited flour BUT had just enough flour for your fantastic cake!!! HOWEVER….no sugar, vanilla or cocoa – but where’s there’s a will there’s a way…. “Lake Champlain Hot Cocoa Mix” in the cupboard which has sugar, cocoa and vanilla!!! I substituted the hot cocoa mix in exact amounts for the sugar and cocoa in the cake recipe (so I used 1 1/4 cups hot cocoa mix) and added 1 tsp of strong cold coffee and viola!!! We have cake and it was pretty awesome too! Maybe a bit more dense and just a bit less spongy like cake but my family loved it even without the frosting!!
BRILLIANT! So glad you shared your substitute with us… I too have no Cocoa, so I’m going to try your version out! Thanks for sharing. Stay healthy! xo 🙂
Excellent chocolate cake and frosting,
I love to cook but need to be careful with the recipes because of availability of ingredients, this desert was just what I needed. My husband was so surprised when he saw it.
You’ve got lots of recipes I’m going to try, and am sharing this no egg cake on on Facebook.
Thank you,
And stay safe!
Easy chocolate cake. So good.
My Grandmother made the most wonderful chocolate cake on the planet until I tasted this recipe. She always sifted the flour and used the full compliment of eggs, butter, and sugar. I have never been able to duplicate it, until I made your vegan version. I was amazed. I even substituted 1/2 cup confectioners Erythritol for all the sugar and no one could tell the difference. My husband loves your recipes. I can’t thank you enough. You are a stupendous cook and a beautiful person, Jenny.
P.S. My husband got the last piece.
In the oven now!!! I never buy milk, so I did for the frosting…LOL. I also never buy lemons, so I did for this cake. I also went rogue and used 3/4 cup of sugar in the batter and put six drops of lemon juice in my frosting (from my one half of the lemon I squeezed) which tastes phenomenal (can’t taste the lemon…my little secret). Signed, Living DANGEROUSLY in Georgia 🙂
Follow up: Cake came out perfectly. I really think there is so much to be gained by aerating the flour. I took Home Economics in 7th grade and was never taught that important skill. For years, I had been incorrectly measuring flour – clueless as to the negative effects of doing so. I can now move forward successfully in life confident in my newly acquired skill of measuring flour correctly. Thank you, Jenny!
I just made your easy eggless chocolate cake for the 2nd time this morning. This time I used a different coco since I have 4 different types. I read a comment once that the cake taste even better the next day an it’s funny because that’s how I felt when I made the 1st one 3 weeks ago. Round number two has cooled and I will add the frosting shortly. Oh and for the frosting instead of using butter I actually used Miyoko’s vegan butter which worked out just fine. Thanks Jenny
Just made this this afternoon,glad that I did ! This chocolate cake was fast, easy and delicious and looked perfect. Just dusted it with powdered sugar and we had dessert.
Yesterday i made two loaves of you tasty fast bread.I proofed it in the microwave with a mug of hot water as one person suggestd, worked great, I added 1T sugar and 1T oil and some pumpkin seeds, it was quite good. Thank you
Hi, I have a couple questions. I’m not a fan of things that are too sweet so can I cut down on the sugar and the oil just a tad? Also can I make these in a muffin tin?
Easy – Breezy – Delicious!!!
I wanted to make this cake but don’t have lemon juice or the vinegar! Will this still work? Making your pizza Friday and the cinnamon rolls for Sunday. Love your channel!
When you use baking soda as the leavening agent you really need to use either the lemon juice or vinegar along with it. I have never tried to do it any other way but I’m fairly sure it would definitely have an affect on your final product.
Turned out great! I’ll be looking for more Jenny Can Cook recipes.
Made this twice recently and came out great both times. I am a chocolate fiend and this cake makes me so so happy. Quick, easy and fool proof.
I made this cake. So simple, quick and delish!! I will be making this again. Keep all the great recipes coming.
It’s still in the oven, been 30 minutes but toothpick came out with battery still on it.. I think my problem is the hight of the grill?? 😕 maybe too low please help
35 to 38 minutes on 2nd to upper level..mine rose quite a bit
Would you know the calories per serving?
Beautiful cake, mine rose beautifully. House smells wonderful HAPPY EASTER
I’m sure it will be wonderful. Happy Easter!
I just made this cake. The texture is a little strange and it lacks flavor, due to no butter being used. I’m not a vegan, so maybe this is a good cake but just not for non-vegans.
I just made this cake too and I found the texture strange also. I’m not sure why.
We have made this cake 3 times since being in quarantine. I am not a great baker and this cake comes out perfect every time. My daughter has a severe egg allergy and can almost never have cake so she is loving it! Thank you so much! ❤️
Made this with regular Fry’s Cocoa and it was fantastic….wanted to try with Dutch chocolate and found Camino dark at my grocery store. Followed the same instructions as first time except the lemons I just bought were called “pink lemons”….I thought they would be ok to use BUT..my batter was really heavy and hard to mix SO i added 1 tbsp of white vinegar plus more water till the batter looked like your video. In the oven now and smells great !!! I think the pink lemon juice was the problem and will report back when it’s out of the oven…a fantastic recipe and I’ll try again tomorrow with real lemon juice and report back. Happy Easter To All and Stay Safe 🙂
I have made this cake three weeks in a row. Best chocolate cake!!! Very moist. I have never had a homemade chocolate cake that I liked until this one. My entire family loves it!
Sandra I have made this cake three times also my husband and I love it too easy quick and so good not too much butter in the frosting cuz I can’t have a lot it’s a beautiful cake I don’t even know if anyone knows how much her take is love I hope she’s doing good I pray she didn’t get the Coronavirus okay nice chatting with you God bless.
I made this our first week in quarantine. I was looking for something quick and this popped up in my search. I’m excited to be following you on YouTube now and saw some great recipes. Anyway, I had all the ingredients except for a better grade of cocoa, and it was still yummy. Quick easy and super moist! I’m back again for more lol 😋
I made the easy chocolate cake with glaze today: perfect! It looked beautiful, was cooked evenly through in my no-frills electric oven, and was easy to slice. I ate two pieces, saved two, and froze the rest. I have photos, but don’t see anywhere to post them. Last week I made the easy (do you see a theme emerging here?) no knead bread, and posted a positive comment. I look forward to making that regularly in the future. You are doing a great job, Jenny!
You can always send photos using this email link: YourPhotos@JennyCanCook.com
Jenny – I also love your recipes! Started watching your YT shows months ago. I love your style – clothes, kitchen, spunkiness and instructions. Thank you!!
I baked the simple no egg no butter chocolate cake . I’m such a bad baker .
But this cake turned out so moist and so good. Loved it only the top cracked a bit , but it’s turned out and tasted delicious . Half has already disappeared.
We made it with brown sugar, I also added some instant coffee. Baked it in 6″ glass baking dish, higher sides than a regular cake pan. It took longer, I was really worried about dry sides, but I worried for nothing. We cut into way too soon, it was good while still warm, but after it cooled completely, oh my gosh. It was the bomb! So moist and and delicious. Unbelievable.
And we didn’t even frost it.
I loved your easy chocolate cake! I don’t eat animal products, so I substituted coconut oil for butter in the frosting. It was amazing. Thank you ☺️
Hi Jenny. Can I substitute half of the oil with butter for a richer flavor?
The only thing I did different was using 1 T lemon juice from bottle. I baked for 33 minutes instead if 30, but center was still too moist. Visually I can tell that the outer 2 inch area around the cake is more done. Center sank a little. Tastes OK, but….
Any ideas to correct and get more evenly done?
I suspect that the bottled juice did not have enough acid. Next time use real lemon juice or white vinegar and it will turn out. https://www.jennycancook.com/recipes/quick-easy-chocolate-cake/
I just love all your recipes. Excellent chocolate cake and icing. So easy.
Does it make a difference what type of salt is used (kosher or table) in the “quick & easy” chocolate. I made it today using kosher and it turned out extremely salt. Without the saltiness it would have been perfect. Is salt necessary in the recipe? FYI – I used exact measurements. I would like to make the cake again but can’t take the saltiness.
Recipes generally use table salt unless they specify kosher. I suggest you try 1/4 teaspoon of table salt next time.
You’re an angel sent, Jenny; I’ve been a YouTuber for fantastic recipes, and I’ve never found yet as easy and as in processing time and ingredients but also more practical and economical as well. I’ll try your heritage chocolate cake recipe along with the frosting (looks yummy!) as soon as I shall be able to go out to buy my ingredients. Right now am in isolation due to this convid-19 pandemic virus.
BTW, I tried your cabbage rolls recipe and it’s superbly delicious!
Virginia
On the chocolate cake. Is there a way to cut down the the sugar. And have it still taste good. I can understand if it was a two layer cake. But it is only one layer cake. And that is a lot of sugar for one layer cake. Thanks Christine
I was thinking the same, Christine. Two cups (including the glaze or frosting) is a lot for eight servings. Great tasting and looking cake, though!
I love in high altitude. What is the adjustment for that please. More flour?
Jenny
Forgot to tell you I used gluten free flour and grapeseed oil and cut out a circle of parchment paper and placed it in the greased pan and also lightly greased the parchment paper as well. I also used confectioners sugar on top of cake. Of course, I also used a thin wired sieve for confectioners sugar Beautiful!
Just checking…baking soda NOT baking powder??
Correct!
This is the same cake that my mom used to make when I was little. Lots of kids but not a lot of money meant she had to economize. This cake always felt like a decadent treat and seemed all the better for what’s not in it, i.e. heavy butter and eggs.. Thanks for a great recipe and a trip down memory lane.