Vanilla Crazy Cake
Submitted by stacimay
Mix this vanilla crazy cake right in the baking pan with no butter, no mixer, and minimal cleanup. Pecans add crunch and swirled chocolate chips on top finish it off.
YIELD
1 cakePREP
12 minCOOK
40 minREADY
52 minNo mixer. No butter. No extra bowls to wash. You mix this cake right in the same pan you bake it in, and somehow it still comes out soft, tender, and completely satisfying.
The “crazy” method works like this: dry ingredients go straight into an 8-inch square pan, then you make two little wells and pour oil in one and the egg-vanilla mixture in the other. Add milk, stir it all together, toss in chopped pecans, and into the oven it goes.
The real genius move comes after baking. Scatter chocolate chips on top of the warm cake, wait two minutes for them to melt, then swirl them into a glossy, marbled topping. No frosting required.
Pro Tips
- Stir the batter just until everything is combined. Overmixing in a crazy cake makes it tough since there’s no butter to keep things tender.
- Use the back of a spoon or a butter knife to swirl the melted chips. You want streaks and swoops, not a solid chocolate layer.
- This recipe scales up easily. Double it and use a 9×13 pan for a crowd, adding a few extra minutes to the bake time.
Ingredients
Directions
Heat oven to 350℉ (180℃).
In 8 inch square baking pan combine flour, sugar, baking powder and salt.
In small bowl, with wire whisk, stir together egg and vanilla.
Make 2 indentations in flour mixture; pour oil in one and egg mixture in other.
Add milk; stir until well mixed. Stir in pecans.
Bake for 30 to 40 minutes or until wooden pick inserted in center comes out clean.
Sprinkle chocolate chips on warm cake.
Let stand 2 minutes; slightly swirl melted chips.
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