Impossible Cake Recipe: A Sweet Delight You’ll Want to Try! 🍰
Are you ready to dive into the world of desserts that are as delightful to make as they are to eat? 🌟 Let me introduce you to an exciting treat that’s bound to impress: the Impossible Cake! This dessert is an absolute game-changer for anyone who loves something easy yet absolutely delicious. 😍 You’re going to love how simple it is to prepare, and the best part? It’s made with ingredients you likely already have at home! 🍳 The layers come together beautifully to create a cake with a creamy base and a spongy top. 😋 So, if you’re looking for a treat to share with friends or family, this recipe is just what you need. Ready to get started? Let’s go! 👩🍳
Table of Contents
Impossible Cake
This classic Impossible Cake recipe is perfect for anyone with a sweet tooth! 🍰 It’s super easy to make, and the best part? It’s literally impossible to mess up. 🙌 Whether you’re a beginner baker or a pro, this cake will be your new favorite. 😋
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Prep Time:
15 minutes -
Cook Time:
1 hour -
Total Time:
1 hour 15 minutes -
Yield:
6 servings
Ingredients
- 1 cup flour
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup butter, melted
- 1/4 tsp baking powder
- 1/2 cup chocolate chips
Instructions
- First, preheat your oven to 350°F (175°C). 🏠
- Next, grease a baking pan with butter and set aside. 🧈
- Then, in a large mixing bowl, whisk together the flour, sugar, cocoa powder, and baking powder. 🍫
- In a separate bowl, beat the eggs, milk, melted butter, and vanilla extract. 🥄
- Combine both mixtures, stirring until well combined. ✨
- Pour the batter into the prepared pan and sprinkle chocolate chips on top. 🍫
- Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. 🕰️
- Let it cool for 10 minutes, then serve and enjoy! 🍽️
You’re going to love this! The Impossible Cake is a fun dessert that’s surprisingly easy to make 😍. It might sound tricky, but trust me, it’s so simple and delicious, you’ll be coming back for more! 🍰
Ingredients
For the Impossible Cake, you’ll need the following: 🧁
- 1 cup of sugar 🍬
- 1/2 cup of flour 🌾
- 1/4 cup of cocoa powder 🍫
- 1/2 cup of milk 🥛
- 1/4 cup of vegetable oil 🌱
- 2 large eggs 🥚
- 1 tsp of vanilla extract 🍦
- 1/2 tsp of baking powder ⏲️
- 1 pinch of salt 🧂
- 1 cup of water 💧
- 1/2 cup of shredded coconut 🥥
Preparation Method
First, preheat your oven to 350°F (175°C) 🔥. Grease and flour a baking dish, about 8 inches in size. Then, in a mixing bowl, combine sugar, flour, cocoa powder, and baking powder. 🍪
Next, whisk together eggs, milk, oil, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients while stirring gently 🥄. Mix until smooth, and add the water. Yes, it sounds odd, but trust the process 😅. Then, pour the batter into the prepared dish 🥣.
What’s more, sprinkle the shredded coconut on top. Don’t mix it in! 🍥 It will create a delicious layer at the bottom as the cake bakes. Finally, bake for about 45 minutes or until the top is set and a toothpick inserted comes out clean 🎂.
Once baked, let the cake cool for a bit before serving. You’ll be amazed at how this Impossible Cake turned out—smooth, rich, and super decadent! 😋
Nutrition
- Serving Size:1 slice
- Calories:320
- Sugar:25.3 g
- Sodium:150 mg
- Fat:15 g
- Saturated Fat:7.2 g
- Carbohydrates:45.6 g
- Fiber:3.4 g
- Protein:4.2 g
- Cholesterol:30 mg
FAQs ❓
Do you peel plums before baking? It depends on how you’re using them. When making jelly or jam, yes you should peel plums. When making this recipe, or other recipes where you roast or bake plums, leave the skin on. They add nice color and shape, plus a bit of tartness that contrasts nicely with the sweetness of the plum flesh.
What is the difference between a tart and a plum galette with puff pastry? I took a few liberties in naming this plum dessert a “tart.” Mine is actually not really a tart or a galette. Technically, tarts are baked in a very specific style pan (a tart pan) while a galette is a French pastry that’s basically a freeform pie. For a galette, pie crust is rolled flat, filled with lots of fresh fruit (sliced or chopped) then the edges of the crust are folded over the edge of the fruit, overlapping around 1 inch. My tarts are freeform, but with a thinner, puff pastry crust instead of a pie crust. In addition, mine don’t have as much fruit as a typical galette, and the edge of the crust isn’t folded on top of the fruit.
How do you keep the bottom of mini plum tarts from getting soggy? I’ve never had an issue with these tarts getting soggy. Don’t make them more than 8 hours ahead and make sure to cook them until the crust is crispy.
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