Really Funny Cake With Not Too Sweet Chocolate Glaze
This is a quick, easy, and inexpensive cake that satisfies a sweet tooth without being overly sweet
By Kevin Williams
I enjoy experimenting in the kitchen. Some cooks insist that every recipe must be followed exactly, and there are certainly times when precision matters. For me, though, cooking and baking are partly about trying little changes—adding a splash of something extra, swapping an ingredient, or adjusting flavor to suit the moment. Sometimes those experiments work beautifully; sometimes they’re a learning experience. Either way, the process is part of the pleasure.
This “Really Funny Cake” came out of one of those informal experiments. I was teaching my daughter Aster how to make a simple cake while holding six-month-old Bea. Bea had been napping, so the plan was that Aster and I would handle the project together. When Bea woke up and wanted to be held, Aster did most of the work and did a terrific job. The cake itself is thin and simple, but the quick chocolate glaze I threw together made it moist and pleasantly balanced—sweet enough to satisfy but not cloying.
If you want an easy chocolate cake recipe that’s inexpensive, quick to prepare, and forgiving to assemble with a child or when your hands are otherwise full, this one is a solid choice. It uses pantry staples, requires no creaming or special equipment, and bakes in a 9 x 9 pan. For frosting, a fast glaze made from powdered sugar, cocoa, milk, and a hint of maple syrup comes together in minutes and chills to a smooth, glossy finish.
Baking tips: sift the dry ingredients for a lighter texture, mix until smooth but don’t overbeat, and test with a toothpick to ensure the cake is fully baked. The glaze should be thick enough to coat but thin enough to pour; if it’s too runny, chill it briefly to thicken. This recipe scales easily—double it for a 9 x 13 pan or bake in individual ramekins for single servings.
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 1 cup cold water
- Preheat the oven to 350°F (175°C). Grease a 9 x 9-inch baking pan or line it with parchment paper.
- Sift the flour, sugar, cocoa powder, and salt together into a mixing bowl. Make three small wells in the dry mixture.
- Place the vanilla in one well, the vinegar in another, and the vegetable oil in the third well.
- Pour the cold water over all the dry ingredients and wells, then stir gently until the batter is smooth and uniform. Avoid overmixing.
- Pour the batter into the prepared pan and smooth the top. Bake at 350°F (175°C) until a toothpick inserted into the center comes out clean, about 25–35 minutes depending on your oven.
- Allow the cake to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before glazing.
For the glaze I used when Bea woke up: mix about 2 cups powdered sugar, 1 cup unsweetened cocoa powder, roughly 1/2 cup milk (add more if needed to reach desired consistency), and a splash of maple syrup. Stir until smooth, chill briefly to thicken if necessary, then pour over the cooled cake and spread evenly. The glaze creates a moist, glossy finish that’s not too sweet—adjust milk and powdered sugar to taste.
- Swap maple syrup for honey or a little corn syrup if you prefer.
- Add a pinch of instant coffee to the glaze to deepen the chocolate flavor.
- For a richer cake, use warm coffee instead of water in the batter.
- Double the recipe for a standard 9 x 13 pan, or bake in round pans for layer cakes.
This cake is ideal when you want a quick dessert that uses pantry staples and still feels homemade. It’s a reliable, forgiving recipe to make with kids, during busy evenings, or when you need a simple treat to bring to a neighbor or potluck. The thin, tender cake plus a lightly sweet glaze makes for a balanced, satisfying dessert that doesn’t overwhelm—but it does earn compliments every time.