Crinkle Cake Recipe

Prepare and preheat

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan, or line it with parchment.

Dry ingredients

In a medium bowl whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat the softened unsalted butter on medium speed for about 30 seconds to soften further. Add the granulated sugar and beat on medium-high for 2–3 minutes until pale and fluffy, scraping down the bowl once.

Add eggs and vanilla

Add the eggs one at a time, beating about 20–30 seconds after each addition until incorporated. Mix in the 2 tsp vanilla extract and scrape the bowl.

Combine wet and dry

With the mixer on low, add one-third of the dry flour mixture, then half of the milk, mixing until just incorporated. Add half of the yogurt, then another third of the dry mix, the remaining milk, then the final dry ingredients and yogurt. Mix only until no streaks remain — do not overmix.

Transfer and level

Pour the batter into the prepared pan, smoothing the top with an offset spatula or the back of a spoon to an even layer.

Make crackle mixture

In a small bowl whisk together the powdered sugar and cocoa powder (if using) until smooth. Add the egg white and 1/2 tsp vanilla, and whisk until you have a thick but spreadable paste. If too thick, add a few drops of water or milk; if too thin, add a tablespoon more powdered sugar. The texture should be thick enough to hold its shape but spreadable with a spoon.

Apply topping

Immediately after smoothing the batter in the pan, use a small offset spatula or the back of a spoon to dollop the crackle mixture over the top in an even series of small mounds or a thin layer. You can leave some gaps; as it bakes it will crackle and form the signature crinkled surface.

Bake

Bake in the preheated 350°F (175°C) oven for 30–40 minutes, until the cake is golden at the edges, a toothpick inserted near the center comes out with a few moist crumbs (not raw batter), and the crackle topping is dry and fissured. If the crackle is browning too quickly, tent the cake loosely with foil for the last 5–10 minutes.

Cool

Remove the cake from the oven and set it on a wire rack. Let it cool in the pan for 15 minutes, then run a thin knife around the edge and invert onto the rack (or leave in pan) to cool completely. The crackle topping will crisp slightly as it cools.

Once the cake is cool, dust lightly with the additional powdered sugar if desired, and garnish with fresh berries or whipped cream. Slice and serve. Store any leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days.