Mix-in-the-Pan Cake Recipe

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"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
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

Nutritional Facts

248 calories: 1 piece, 8g fat (1g saturated fat), 0mg cholesterol, 281mg sodium, 41g carbohydrate (24g sugars, 1g fiber), 3g protein .


  1. 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.
  2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.
Originally published as Mix-In-The-Pan Cake in Quick Cooking January/February 2003, p37

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Reviewed 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."

Reviewed 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."

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