Crinkle cake is a delightful dessert with a beautiful marbled pattern and a crinkled sugary topping. It’s made with a soft vanilla cake batter swirled with a rich chocolate batter, creating a delightful flavor combination. Here’s a breakdown of the recipe:

ADVERTISEMENT

Ingredients:
For the Crinkle Cake:

ADVERTISEMENT

Ingredient Quantity
All-purpose flour 2 cups
Baking powder 1 1/2 teaspoons
Baking soda 1/2 teaspoon
Salt 1/2 teaspoon
Unsalted butter, softened 1/2 cup
Granulated sugar 1 cup
Large eggs 2
Vanilla extract 1 teaspoon
Buttermilk 1 cup
Unsweetened cocoa powder 1/2 cup
For the Crinkle Topping:

ADVERTISEMENT

Ingredient Quantity
Powdered sugar 1/2 cup
Granulated sugar 1/4 cup
Instructions:
Preheat and Prepare: Start by preheating your oven to 350°F (175°C) and greasing and flouring a square or rectangular baking pan.

Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.

Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy.

Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract.

Alternating Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.

Chocolate Delight: Divide the batter in half. To one half, add the unsweetened cocoa powder and mix well to create a chocolate batter.

Swirl It Up: Spoon alternating dollops of the vanilla and chocolate batters into the prepared baking pan. Use a knife or spatula to gently swirl the batters together, creating a marbled pattern.

Crinkle Topping: In a small bowl, combine the powdered sugar and granulated sugar for the topping. Sprinkle this generously over the cake batter.

Baking Time: Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Cooling Down: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.