This Crinkle Cake is a soft, fudgy delight with a perfectly crackled top that melts in your mouth. Bursting with rich chocolate flavor and a hint of sweetness, it’s an irresistible treat that’s as beautiful to look at as it is to eat. Perfect for dessert, tea time, or any occasion where a little indulgence is needed!
Ingredients
- 1 cup 120g all-purpose flour
- ½ cup 50g unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup 115g unsalted butter, melted
- 1 cup 200g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup 120ml milk
- ½ cup 60g powdered sugar, for coating
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, mix melted butter and sugar until smooth. Beat in eggs, one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until a smooth batter forms.
- Cover the batter and refrigerate for 30 minutes to firm up (optional but helps with crinkling).
- Roll tablespoons of batter into balls, then coat each with powdered sugar. Place on the prepared baking sheet about 2 inches apart.
- Bake for 25–30 minutes until the cookies have spread and the tops are cracked. They should feel soft but set.
- Let cool for 10 minutes on the pan before transferring to a wire rack. Serve and enjoy!