This Pennsylvania Dutch Funny Cake is a comforting, old-fashioned dessert that blends a rich chocolate base with a tender vanilla cake layer, all baked inside a flaky pie crust. As it bakes, the layers magically switch places, creating a “funny” but delightful surprise in every slice.
Why You’ll Love This Recipe
This recipe is simple, nostalgic, and deeply satisfying. It uses pantry staples, comes together without complicated techniques, and delivers a perfect balance of chocolate and vanilla. Whether served warm or chilled, it’s a unique dessert that feels both homey and special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups granulated sugar, divided
1/2 cup baking cocoa powder
1 1/2 cups whole milk, divided
2 refrigerated pie crust sheets (for two 9-inch pie plates)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, at room temperature
2 tablespoons shortening
1 teaspoon vanilla extract
Whipped cream, optional for serving
Directions
Preheat the oven to 350°F (175°C).
In a small saucepan, combine 1 cup of the sugar and the cocoa powder.
Gradually stir in 1/2 cup of the milk until smooth.
Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 2 minutes. Remove from heat.
Unroll the pie crusts and place them into two ungreased 9-inch pie plates.
Pour the hot chocolate mixture into each crust, tilting the plates so the chocolate coats the bottom and about halfway up the sides. Set aside.
In a large mixing bowl, combine the flour, baking powder, salt, and remaining 1 cup sugar.
Add the egg, shortening, vanilla extract, and remaining 1 cup milk. Beat until smooth and well combined.
Starting at the outer edge, carefully spoon the batter over the chocolate layer, completely covering it.
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool slightly before serving. Enjoy warm or chilled, with whipped cream if desired.
You can add a pinch of cinnamon or espresso powder to the chocolate layer for deeper flavor. For a richer cake, substitute half of the milk in the batter with evaporated milk. Individual mini funny cakes can also be made using small pie tins with reduced baking time.
Storage/Reheating
Store leftover cake covered in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for 15–20 seconds. This cake can also be enjoyed cold straight from the fridge.
FAQs
Why is it called Funny Cake?
The name comes from the way the chocolate and cake layers switch places while baking, creating a surprising “funny” effect.
Does the chocolate really end up on top?
Yes, during baking the cake batter sinks while the chocolate layer rises, forming the top layer.
Can I make this cake ahead of time?
Yes, it can be baked a day in advance and stored in the refrigerator until ready to serve.
Do I have to use two pie crusts?
This recipe is designed for two pies, but you can halve the ingredients to make just one.
Can I use butter instead of shortening?
Yes, an equal amount of softened butter can be substituted, though the texture may be slightly richer.
Is this cake very sweet?
It is moderately sweet, balanced by the cocoa layer and the simple vanilla cake.
Can I freeze Funny Cake?
Freezing is not recommended, as the texture of the crust and layers may change when thawed.
What kind of cocoa works best?
Regular unsweetened cocoa powder works best for a classic flavor.
Should this cake be served warm or cold?
It’s delicious both ways, depending on your preference.
Can I add toppings besides whipped cream?
Yes, a light dusting of powdered sugar or a drizzle of chocolate sauce works well.
Conclusion
Pennsylvania Dutch Funny Cake is a timeless dessert that brings together simplicity, tradition, and a touch of baking magic. With its surprising layers and comforting flavors, it’s the kind of recipe that becomes a cherished family favorite after just one bake.
Pennsylvania Dutch Funny Cake is a unique two-layer pie featuring a fudgy chocolate base and tender vanilla cake baked together in a flaky crust. As it bakes, the layers switch places, creating a fun and nostalgic dessert with rich flavor.
Ingredients
2 cups granulated sugar, divided
1/2 cup baking cocoa powder
1 1/2 cups whole milk, divided
2 refrigerated pie crust sheets (for two 9-inch pie plates)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, at room temperature
2 tablespoons shortening
1 teaspoon vanilla extract
Whipped cream, optional for serving
Instructions
Preheat oven to 350°F (175°C).
In a small saucepan, combine 1 cup sugar and cocoa powder. Stir in 1/2 cup milk until smooth.
Cook over medium heat, stirring constantly, until thickened and boiling (about 2 minutes). Remove from heat.
Place pie crusts into two 9-inch ungreased pie plates.
Divide chocolate mixture between the crusts, tilting to coat the bottoms and sides halfway up.
In a mixing bowl, combine flour, baking powder, salt, and remaining 1 cup sugar.
Add egg, shortening, vanilla, and remaining 1 cup milk. Beat until smooth.
Spoon batter gently over chocolate layer, starting from outer edge to fully cover it.
Bake for 40 minutes or until a toothpick comes out clean.
Cool slightly before serving. Serve warm or chilled, with whipped cream if desired.
Notes
Add cinnamon or espresso powder to chocolate layer for depth.
Use evaporated milk for a richer texture.
Make mini funny cakes in small pie tins (reduce bake time).
Substitute shortening with butter if preferred.
Serve with powdered sugar or chocolate drizzle instead of whipped cream.
