|Total Time||1 hour|
There are many versions of this Southern classic, but all are essentially dump-and-stir cakes baked in a rectangular pan and served cut into squares. A potluck and birthday-party favorite, this cake is reliably moist and quite sweet.
|2||cups sugar (see Note)|
|1||cup vegetable oil, such as canola|
|2||cups all-purpose flour|
|1||tsp. baking soda|
|⅓||cup unsweetened baking cocoa|
|1||tsp. vanilla extract|
|6||oz. confectioners’ sugar, plus more if needed|
|¼||cup baking cocoa|
|⅛||cup (¼ stick) butter, melted|
|⅛||tsp. vanilla extract|
For a less-sweet cake, reduce the sugar to 1½ cups or even just 1 cup.
For cupcakes, divide the batter evenly among two muffin tins lined with paper cups, for a total of 24 cupcakes. Bake at 350 degrees for about 18 to 20 minutes, rotating the muffin tins halfway through the baking time.
For a two-layer cake, butter and flour two 9-inch round cake pans. Divide the batter between the two pans and bake at 350 degrees for 25 to 30 minutes, rotating halfway through the baking time.
The runny icing used on the sheet cake is too liquid to use on cupcakes or a layer cake, so when these cakes are cool, make a thicker frosting, such as the classic Basic Butter Frosting, the marshmallowy White Fluffy Frosting, or half of the tangy frosting from Catherine’s Carrot Cake with Cream-Cheese Frosting. Or simply give the cupcakes a light dusting of powdered sugar and call it good.
Related post: Children’s cupcakes
This content is from the Culinate Kitchen collection.
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