Crinkle cake is a show-stopping dessert that’s both elegant and easy to make. With a marbled blend of soft vanilla and rich chocolate batters, this cake offers a moist, fluffy texture and a distinct sugary crackle topping that’s both eye-catching and delicious. Perfect for special occasions or a weekend treat, crinkle cake brings the best of both vanilla and chocolate worlds into one irresistible bite.
This detailed recipe will guide you through every step of creating your own crinkle cake, from mixing the batter to achieving that signature crackled top. You’ll also find pro tips for getting the best results, along with frequently asked questions to troubleshoot common issues and make the recipe your own.
Ingredients
For the Cake Batter
- All-purpose flour: 2 cups
- Baking powder: 1½ teaspoons
- Baking soda: ½ teaspoon
- Salt: ½ teaspoon
- Unsalted butter (softened): ½ cup
- Granulated sugar: 1 cup
- Large eggs: 2
- Vanilla extract: 1 teaspoon
- Buttermilk: 1 cup
- Unsweetened cocoa powder: ½ cup
For the Crinkle Topping
- Powdered sugar: ½ cup
- Granulated sugar: ¼ cup
Instructions
Prepare the Oven and Pan
Begin by preheating your oven to 350°F (175°C). Lightly grease and flour a 9×9-inch square or 9×13-inch rectangular baking pan. This helps prevent sticking and gives the cake a smooth release after baking.
Mix the Dry Ingredients
In a medium mixing bowl, whisk together:
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Set this dry mix aside for later.
Cream the Butter and Sugar
In a large mixing bowl, add ½ cup of softened unsalted butter and 1 cup of granulated sugar. Use an electric mixer or hand whisk to beat them until the mixture becomes light and fluffy. This step is crucial for incorporating air and creating a soft cake texture.
Add Eggs and Vanilla
Crack in the eggs, one at a time, beating well after each addition. This ensures the batter stays smooth. Then stir in 1 teaspoon of vanilla extract.
Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet mixture, alternating with the 1 cup of buttermilk.
- Start with ⅓ of the flour mixture
- Add ½ of the buttermilk
- Repeat, ending with the dry mixture
Be careful not to overmix. Stir just until everything is incorporated. Overmixing can result in a dense cake.
Make the Chocolate Batter
Divide the batter evenly into two bowls.
To one half, add ½ cup of unsweetened cocoa powder. Stir gently until fully combined. You’ll now have a vanilla batter and a chocolate batter.
Create the Marbled Effect
Spoon alternating dollops of vanilla and chocolate batters into your prepared pan. Use a butter knife or spatula to swirl them gently, creating a beautiful marbled pattern. Don’t over-swirl—just a few figure-eight motions will do.
Add the Crinkle Topping
In a small bowl, mix together:
- ½ cup powdered sugar
- ¼ cup granulated sugar
Sprinkle this mixture generously over the top of the swirled batter. This will melt and harden during baking, forming the signature crinkle top that’s slightly crisp and sweet.
Bake the Cake
Place the cake in the oven and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. The top should appear crackled and lightly golden.
Cool and Serve
Let the cake cool in the pan for about 15 minutes, then carefully transfer it to a wire rack to cool completely. Slice and serve once fully cooled for the best texture and flavor.
Tips for the Best Crinkle Cake
- Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for smoother mixing and a more uniform texture.
- Swirling Technique: Don’t overdo the swirling. The goal is to mix the batters just enough to create a marbled look without blending them completely.
- Even Baking: Rotate the pan halfway through baking to ensure the cake bakes evenly.
- Sugar Topping: Be generous with the topping. This layer creates the signature crinkled look and adds a subtle crunch.
- Don’t Overbake: Remove the cake from the oven as soon as the toothpick comes out with a few moist crumbs. Overbaking will dry it out.
FAQs
What is a crinkle cake?
Crinkle cake is a type of marbled cake made from vanilla and chocolate batters swirled together. It’s topped with a mixture of powdered and granulated sugar that creates a crinkled, crackled crust when baked.
Can I use oil instead of butter?
Yes, you can substitute the butter with an equal amount of neutral vegetable oil. The texture will be slightly different—more moist and dense rather than fluffy—but still delicious.
What size pan works best?
A 9×13-inch pan will give you a thinner cake with a wide surface area for the crinkle topping, while a 9×9-inch pan results in a thicker cake with a softer center. Both work well depending on your preference.
Why is my cake not marbled well?
If the batters blend too much while swirling, the marble pattern can get lost. Use a light hand when swirling, and avoid overmixing once the batters are in the pan.
Can I add chocolate chips or nuts?
Absolutely! Feel free to fold in ½ cup of mini chocolate chips or chopped nuts into either batter before baking for added texture and flavor.
How do I store crinkle cake?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving for the best texture.
Can this be made gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour. Make sure your other ingredients (like cocoa powder and baking powder) are also certified gluten-free.