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Mix-in-the-Pan Cake

"You don't need a bowl to stir up this chocolate cake, so cleanup in a snap," writes Diane Hixon of Niceville, Florida. "I serve warm squares of the moist cake with scoops of coffee ice cream."
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    9 servings


  • 1-1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup strong brewed coffee, room temperature


  • In a greased 8-in. square baking dish, combine the flour, brown sugar, cocoa, baking soda and salt. Make a well in the center; add oil, lemon juice and vanilla. Stir just until moistened. Add coffee; stir until batter is smooth.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts
1 piece: 248 calories, 8g fat (1g saturated fat), 0 cholesterol, 281mg sodium, 41g carbohydrate (24g sugars, 1g fiber), 3g protein.

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Average Rating:
  • Hannahb
    Nov 14, 2009

    A very good, light, moist cake. Just a note that you won't be able to taste the coffee. It accents the chocolate, but does not stand out at all.

  • frannieT
    Jul 4, 2009

    I make this cake often but combine in a regular mixing bowl. Every good chocolate cake has coffee in the recipe as a chocolate enhancer and this one fits the bill. It's become my husband's favorite "quick" cake. Thanks for sharing the recipe! Frannie T.