Double Moist Picnic Cake
The Double Moist Picnic Cake is the ultimate crowd-pleaser, combining rich flavors and a delightfully tender texture in every bite. Made with a winning duo of sour cream and whole milk, this cake lives up to its "double moist" promise, delivering a luscious crumb that stays soft for days. A blend of granulated and brown sugar adds a subtle caramel undertone, while semi-sweet chocolate chips melt into the batter for pockets of decadent sweetness. Perfectly portable for picnics, potlucks, or casual gatherings, this easy-to-make treat requires just 20 minutes of prep time and bakes to golden perfection in a single pan. Add optional chopped nuts for a crunchy twist, and serve as is or with a dollop of whipped cream or ice cream for an indulgent finish. Whether you're baking for a special occasion or everyday snack, this picnic-ready cake is always a hit!
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cup brown sugar, packed
- 2.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.25 cup vegetable oil
- 3 eggs, large
- 1 cup whole milk
- 0.5 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 0.5 cup chopped nuts (optional)
- butter or shortening for greasing the pan
- flour for dusting the pan
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch cake pan with butter or shortening, and lightly dust it with flour to prevent sticking.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Whisk these together to ensure an even distribution of the dry ingredients.
In a separate bowl, mix the melted butter, vegetable oil, eggs, whole milk, sour cream, and vanilla extract. Whisk until smooth and combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can affect the cake's texture.
Fold in the semi-sweet chocolate chips and optional chopped nuts until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
Remove the cake from the oven and let it cool in the pan for 10–15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve the Double Moist Picnic Cake on its own or with a dollop of whipped cream or a scoop of your favorite ice cream. Enjoy!
Nutrition Facts
Calories |
5757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.3 g | 350% | |
| Saturated Fat | 124.3 g | 622% | |
| Polyunsaturated Fat | 33.9 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 3997 mg | 174% | |
| Total Carbohydrate | 807.1 g | 293% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 559.7 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 778 mg | 60% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1479 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
