Whole Wheat Chocolate Pan Cake Recipe

Name: Whole Wheat Chocolate Pan Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 1/2 cups white whole wheat flour; 3/4 cup granulated sugar; 1/4 cup baking cocoa; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup vegetable oil; 1 teaspoon white vinegar; 1 teaspoon vanilla; 1 cup cold water; Frosting; 2 tablespoons butter; 5 ounces semi-sweet chocolate chips; 1/4 cup milk; 1/4 cup powdered sugar

Servings: persons

Cake
1 1/2 cups white whole wheat flour
3/4 cup granulated sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla
1 cup cold water
Frosting
2 tablespoons butter
5 ounces semi-sweet chocolate chips
1/4 cup milk
1/4 cup powdered sugar

1
Heat oven to 350u00b0 F.
2
In a medium bowl, mix flour, granulated sugar, cocoa, baking soda and salt.
3
In a smal bowl, mix oil, vinegar, water and vanilla.
4
Stir water mixture into flour mixture with spoon about 1 minute or until well blended.
5
Pour into greased 9X13 inch pan.
6
Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
7
Spoon hot chocolate frosting on top of warm cake.
8
Frosting:
9
In a small saucepan, melt butter and chocolate chips. Stir in milk and powdered sugar. Whisk until no lumps remain in mixture.

729

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cake, 1 1/2 cups white whole wheat flour, 3/4 cup granulated sugar, 1/4 cup baking cocoa, and more.

Yes, Whole Wheat Chocolate Pan Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Whole Wheat Chocolate Pan Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions