Pudding Cake

From Mostly Edible Science by Andrew Schloss


1 cup flour

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup granulated sugar, divided

Pinch of cinnamon

½ cup unsweetened cocoa powder, divided

½ cup milk

1 teaspoon vanilla extract

¼ cup vegetable oil

½ cup dark brown sugar

¼ cup fruit juice

¾ cup boiling water


  1. Preheat the oven to 350℉. Grease an 8 inch square cake pan. In a large bowl stir together 1 cup flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ¾ cup granulated sugar, pinch of cinnamon and ¼ cup cocoa powder.

  2. Add ½ cup milk, 1 teaspoon vanilla extract, ¼ cup vegetable oil and stir.

  3. Pour batter into cake pan and spread evenly. Sprinkle ½ cup brown sugar, ¼ cup granulated sugar and ¼ cup cocoa powder on top.

  4. Pour in ¼ cup fruit juice and ¾ cup boiling water.

  5. Baking for 30 minutes. Let pan cool on a wire rack for 10 minutes before serving.