Sad Cake
Sad Cake
Introduction
Sad Cake is a delightful dessert that brings a warm and cozy feeling to anyone who tries it. Its unique name may raise some eyebrows, but don’t let that fool you! This cake is wonderfully soft and full of flavor. It’s perfect for sharing with friends and family or enjoying during a quiet day at home.
Why Make This Recipe
You should make Sad Cake because it is simple, quick, and requires few ingredients. It’s an easy recipe that doesn’t demand baking expertise. This cake also works well for various occasions, whether you need a sweet treat for a gathering or just something to enjoy with your coffee. Plus, it tastes just as good—or even better—on the second day!
How to Make Sad Cake
Ingredients:
- Butter or cooking spray, for greasing the pan
- 4 eggs
- 2 1/4 cups packed brown sugar (light or dark)
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 cups Bisquick or another baking mix
- 1 cup sweetened shredded coconut
Directions:
- First, preheat your oven to 350°F (175°C).
- Generously grease a 9×13-inch pan with butter or cooking spray to ensure the cake doesn’t stick.
- In a large mixing bowl, beat the eggs with a whisk until they are frothy.
- Next, add the brown sugar, vanilla extract, and salt to the eggs, and mix well until everything is combined.
- Stir in the Bisquick baking mix using a spatula or wooden spoon. Mix until you form a slightly thick batter. It’s okay if there are a few small lumps!
- Gently fold in the sweetened shredded coconut.
- Pour the batter into the greased pan and smooth the top, making sure to push it into the corners. The batter will just thinly coat the bottom of the pan.
- Bake in the preheated oven for about 35 to 40 minutes. You’ll notice the cake puffs up nicely and may collapse slightly—that’s perfectly fine!
- To check if it’s done, insert a toothpick into the center; it should come out clean with no sticky bits.
- Allow the cake to cool on a wire rack for a few hours. Then cut it into bars of your desired size—24 pieces work nicely.
- Sad Cake is delicious fresh but gets even better the next day! Store leftovers tightly covered or wrapped, and they will last for up to 5 days.
How to Serve Sad Cake
Serve Sad Cake warm or at room temperature. You can enjoy it plain or add a scoop of ice cream on top for an extra treat. It pairs wonderfully with coffee or tea!
How to Store Sad Cake
To store Sad Cake, keep it in an airtight container or wrap it tightly with plastic wrap. It can be kept at room temperature for a few days, or you can refrigerate it to prolong its freshness.
Tips to Make Sad Cake
- Make sure to whisk the eggs well to incorporate air and create a light texture.
- Don’t overmix the batter—just stir until combined. A few lumps are perfectly fine!
- If you want some extra flavor, consider adding a pinch of cinnamon or nutmeg.
Variation
You can switch things up by adding chocolate chips or nuts to the batter. This gives Sad Cake a new twist and adds more flavor and texture!
FAQs
1. Can I substitute the Bisquick?
Yes, you can use other all-purpose baking mixes, or even a gluten-free mix if needed.
2. How can I make this cake more chocolaty?
You can fold in chocolate chips or replace some of the brown sugar with cocoa powder.
3. Can I freeze Sad Cake?
Yes, you can freeze Sad Cake. Just ensure it is wrapped tightly to prevent freezer burn. Thaw it at room temperature before serving.
Sad Cake
Ingredients
For the cake
- 4 pieces eggs Beaten until frothy.
- 2 1/4 cups packed brown sugar Can use light or dark sugar.
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 cups Bisquick baking mix Can substitute with other baking mixes.
- 1 cup sweetened shredded coconut
For greasing
- 1 tablespoon butter or cooking spray For greasing the pan.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch pan with butter or cooking spray.
- In a large mixing bowl, beat the eggs until frothy.
- Add the brown sugar, vanilla extract, and salt to the eggs, and mix until well combined.
- Stir in the Bisquick baking mix until a slightly thick batter forms, with some small lumps remaining.
- Gently fold in the sweetened shredded coconut.
- Pour the batter into the greased pan and smooth the top.
Baking
- Bake in the preheated oven for about 35 to 40 minutes.
- Check if done by inserting a toothpick in the center; it should come out clean.
Cooling and Serving
- Allow the cake to cool on a wire rack for a few hours before cutting into 24 pieces.
- Serve warm or at room temperature, optionally topped with ice cream.
