ugly duckling cake recipe

Written ByJenny Smyth Posted on
ugly duckling cake recipe
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The Best ugly duckling cake recipe

I’m so excited to share with you my favorite ugly duckling cake recipe. This moist and delicious cake is a staple in our household, and I’m sure it will become one in yours too. The story behind this recipe is that it’s actually a remake of a classic European dessert, but with a twist.

The original recipe was made with duck eggs, which gave it a unique flavor and texture. However, I’ve adapted it to use regular eggs, making it more accessible to everyone. This cake is perfect for any occasion, whether it’s a family gathering or just a weeknight dessert.

My kids love helping me mix the batter, and they can’t get enough of the sweet vanilla flavor. It’s also a great way to get some extra protein into their diet, thanks to the eggs and Greek yogurt in the recipe. And the best part?

It’s incredibly easy to make! You can even make it ahead of time and store it in the fridge for up to 3 days or freeze it for up to 2 months. When you’re ready to serve, just thaw it out and slice it up.

My family loves serving this cake at dinner parties because everyone always raves about how moist and flavorful it is. And let me tell you, this cake is no exception! It’s like a warm hug on a plate.

So if you’re looking for a new dessert recipe that’s sure to impress, look no further than this ugly duckling cake recipe.

Ugly Duckling Cake

Ugly Duckling Cake

4.6 from 1366 votes

This Ugly Duckling Cake is a rustic, dense, and incredibly moist chocolate cake that defies its humble appearance. It features a rich, fudgy texture with a crackly top and is studded with chocolate chips and walnuts.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup hot coffee
1 cup semisweet chocolate chips
1 cup chopped walnuts

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 9×13 inch baking pan, tapping out any excess flour.
3In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until fully combined.
4Make a well in the center of the dry ingredients.
5Add the buttermilk, vegetable oil, eggs, and vanilla extract to the well.
6Whisk the wet ingredients into the dry until just combined, being careful not to overmix.
7Pour the hot coffee into the batter and stir gently until it is fully incorporated.
8The batter will be thin, which is expected.
9Fold in the chocolate chips and walnuts with a spatula until they are evenly distributed.
10Pour the batter into the prepared pan and spread it evenly.
11Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
12The top should look set and slightly cracked.
13Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.
14It can be served warm or at room temperature.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Whisk
Spatula
Measuring cups and spoons
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 6g❤️Cholesterol: 35mg🧂Sodium: 480mg🌾Total Carbs: 55g🥦Dietary Fiber: 4g🍬Sugars: 35g🥩Protein: 7g

📝Notes

The hot coffee enhances the chocolate flavor without making the cake taste like coffee. For a dairy-free version, use a plant-based buttermilk substitute (1 cup plant milk plus 1 tablespoon vinegar). Store leftovers in an airtight container at room temperature for up to 3 days.

Watch Video Of How Ugly Duckling Cake Works

One of my favorite things about this ugly duckling cake recipe is how well it stores and reheats. You can easily wrap it tightly in plastic wrap or aluminum foil and keep it in the fridge for up to 3 days or freeze it for up to 2 months.

When you’re ready to serve, just thaw it out at room temperature or reheat it in the microwave for a few seconds until warmed through. My family loves serving this cake at dinner parties because everyone always raves about how moist and flavorful it is.

And let me tell you, this cake is no exception! It’s like a warm hug on a plate.

❓ Frequently Asked Questions About Ugly Duckling Cake

Q: What type of flour should I use for this cake?

I recommend using all-purpose flour for this recipe. It will give your cake a light and fluffy texture that’s perfect for sponging up all the delicious flavors.

Q: Can I make this cake in advance?

Yes, you can make this cake ahead of time and store it in the fridge for up to 3 days or freeze it for up to 2 months.

Q: What if I don’t have Greek yogurt?

You can substitute Greek yogurt with regular yogurt or even sour cream if you prefer.

Q: Can I add any mix-ins to this cake?

Yes, feel free to add your favorite mix-ins such as chocolate chips, nuts, or dried fruit.

Q: Is this cake suitable for people with gluten intolerance?

This cake does contain gluten from the all-purpose flour. However, you can easily substitute the flour with a gluten-free alternative if needed.

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