- ¾ cup (60g) unsweetened cocoa powder (Dutch-process preferred)
- 1½ cups (190g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- 2 large eggs, room temperature
- 1 cup (200g) granulated sugar
- ½ cup (1 stick) unsalted butter, melted and cooled
- 1 tsp pure vanilla extract
- ½ cup powdered sugar, for dusting
🍫 Cocoa tip: Use high-quality cocoa—it’s the star of the show! Dutch-process gives a smoother, deeper flavor.
Step-by-Step Instructions
1. Prep & Preheat
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment).
2. Mix Dry Ingredients
In a large bowl, whisk cocoa powder, flour, baking powder, and salt until no lumps remain.
3. Make the Batter
In another bowl, whisk eggs and granulated sugar until pale and slightly thickened (1–2 minutes).
Stir in melted butter and vanilla.
Gradually fold wet into dry ingredients until just combined—don’t overmix.
💡 Batter will be thick—like brownie batter.
4. Bake to Perfection
Spread batter evenly into the pan.
Bake for 25–30 minutes, until the top is cracked and set, and a toothpick comes out with moist crumbs (not wet batter).
Let cool in the pan 10 minutes, then transfer to a wire rack.
5. Dust & Serve
While still warm, sift powdered sugar generously over the top.
Let cool completely—the sugar will sink into the cracks, creating that iconic “snowy” look.
Tips for Cake Perfection
- Use room-temperature eggs—they blend smoother and add lift.
- Don’t overbake—it should be fudgy, not cakey.
- Sift the powdered sugar—prevents clumps and ensures even coverage.
- Make it ahead: Cake keeps beautifully for 3–4 days at room temp, covered.
- Serve warm with vanilla ice cream for a la mode decadence.
Delicious Variations
- Mint Chocolate: Add 1 tsp peppermint extract + green sprinkles
- Orange Crinkle: Add 1 tbsp orange zest + 2 tbsp orange juice to batter
- Espresso Swirl: Swirl 1 tsp instant espresso into the batter
- Gluten-Free: Use 1:1 GF flour blend + ½ tsp xanthan gum
- Vegan: Use flax eggs (2 tbsp ground flax + 5 tbsp water) and plant-based butter
Serving Suggestions That Shine
- Classic: With a glass of cold milk or red wine
- Dessert upgrade: Top with whipped cream and fresh berries
- Holiday favorite: Serve with peppermint ice cream or salted caramel
- Brunch treat: Pair with coffee or spiced cider
Frequently Asked Questions (FAQs)
Q: Why did my cake not crack?
A: Likely underbaked or too much leavening. Bake until top is dry and set—it cracks as it cools.
Q: Can I use cake flour?
A: Not recommended—cake flour makes it too light. All-purpose gives the right fudgy density.
Q: Can I make cupcakes?
A: Yes! Fill liners ⅔ full, bake 18–20 minutes, and dust with powdered sugar.
Q: Can I freeze it?
A: Yes! Wrap cooled cake tightly; freeze for up to 2 months. Thaw at room temp.
Final Thoughts: Simple Ingredients, Deep Joy
Crinkle Cake isn’t just dessert—it’s a celebration of chocolate in its purest, most comforting form. With its crackly top, fudgy center, and snowy sugar finish, it’s the kind of cake that sparks nostalgia, earns recipe requests, and disappears before you can say “save a piece.”
So sift that cocoa, melt that butter, and bake a cake that doesn’t just feed people—but hugs them from the inside out.
Made this and felt that wave of chocolate bliss? I’d love to hear your twist—did you go mint? Add espresso? Share your crinkle success in the comments below—or tag me on social. And if you know someone who thinks chocolate cake = complicated, send them this recipe. You’ll be their new kitchen hero! 🍫✨💛
