Sad Cake (6 Ingredients)

This Sad Cake is an old fashioned cake recipe that uses self-rising flour to make a chewy and rich sunken cake. Easy to make with just 6 ingredients that are already in your kitchen, this cake is a retro foolproof recipe my mother has made too many times to count. I’m finally getting to share all of her secrets that make this cake perfect every time.

There’s nothing sad about this vintage cake other than the way it looks. With a toffee, caramel-like flavor and slight crunch, it’ll in fact make you happy with just one bite. With only 6 simple ingredients and less than 15 minutes to prepare, it’s a go-to recipe when I need a quick dessert to take somewhere or are short on time for entertaining.

While I have several cake recipes that my mom has made on the website that are delicious, this cake along with her Whipping Cream Pound Cake and my Mamaw’s Jam cake and Turtle Cake are just a few that bring back the sweetest memories!

What is a Sad Cake?

Sad Cake is a vintage cake that is incredibly easy to make. With only 6 ingredients, it’s been a go-to dessert for centuries for celebrations, bereavement dinners, homecomings, and work potlucks.

The cake rises as it bakes then sinks as it cools, giving it its “SAD” cake name. It has a crackly top, slightly dense, chewy texture, similar to a blondie or ooey gooey butter cake.

There are versions of this cake with a slight difference in ingredients. Some include Bisquick, vanilla extract, no granulated sugar, and different add-in options.

Why You’ll Love this Recipe

• Simple Pantry Staple Ingredients: You will like already have everything on hand in your pantry and refrigerator to make this cake.
• Dreamy Cake Texture: With a dense, chewy inside texture and a slightly crisp exterior, it’s tough to stop at one slice.
• Quick to Prepare: It takes less than 15 minutes to whip up this Sad Cake recipe with just a few tools needed.
• Perfect for Any Occasion: This retro cake recipe will be loved by anyone you serve it too. It’s excellent to serve at a family reunion, church homecoming, birthday celebration, work potluck, or holiday get-together.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Brown Sugar and Granulated Sugar: Adds sweetness and moisture to the cake. It also contributes to the chewy texture. The brown sugar gives it a subtle caramel flavor.
• Salted Butter: A fundamental ingredient that provides richness, flavor, and moisture to the cake.
• Self-Rising Flour: Premixed with the leavening agents, it provides structure and stability. It forms the foundation of the batter, giving the cake its shape and preventing it from becoming too dense.
• Eggs: Acts as a binder, helping to hold the cake ingredients together. They also add structure and moisture, contributing to the overall texture.
• Pecans: They contribute a crunch, nuttiness, and burst of yummy goodness!

How to Make Sad Cake

1. Using a stand mixer or bowl and whisk, blend together sugars. 

2. Add melted butter and mix well. 

3. Add eggs one at a time, mixing well after each egg. 

4. Lastly, add the flour and pecans. Mix just until incorporated. Don’t over mix.

5. Pour into a buttered 9”x13” pan.

6. Bake at 350°F for 40-45 minutes.

Pro Tips

• Cake Cutting: For precise cake cutting, you might consider lining your pan with parchment paper. This will allow you to lift it from the pan once it cools and to cut in without the pans edges getting in the way. It’s pretty cutting it into squares or triangles.
• Bisquick Version: This cake’s Bisquick variation is a bit different. Omit the granulated sugar and butter. Beat 4 eggs until frothy then add 2 1/4 cups brown sugar, and 1/2 teaspoon salt. Once combined, add 2 cups Bisquick. Once blended, fold in the pecans. Bake in a 350°F preheated oven for 35-40 minutes. Krusteaz can also be used in place of Bisquick. (*NOTE: I have not experimented with it to confirm, but reviewers of my cake have reported Gluten-Free Bisquick can work as well.)
• Pecans: You can omit the nuts if desired.

Variations

Sad Cake will already make you happy. However, you can elevate that happiness by incorporating some yummy additions.

• Chocolate chips: Mini chocolate chips pair perfectly with the flavors of this cake. I would recommend dark chocolate chips, semisweet, or bittersweet chips as the cake is already pretty sweet on its own. Milk chocolate can work as well. Add 1 cup if desired.
• Coconut: Adding 1 cup sweetened shredded coconut add a delicious dimension of flavor and a great texture!
• Ice Cream: The cake is rather sweet, but some folks like to eat it with a scoop of vanilla or butter pecan ice cream on top.
• White Chocolate Drizzle: This homemade White Chocolate Syrup is silky smooth and incredible served over a slice of this cake. It’s super easy and quick to make!  

Storage and Freezing

Storing and freezing Sad Cake can help preserve its freshness and flavor for an extended period. If you plan to consume it within 4-5 few days, store at room temperature in an airtight container. Place a sheet of parchment paper between the layers to prevent them from sticking together.

Before freezing, ensure that the cake has completely cooled to room temperature. Either store the cake whole or cut into individual portions. This makes it easier to thaw only the amount you need without having to defrost the entire batch. Wrap with plastic wrap or aluminum foil and store in a freezer-safe container up to 3 months

To thaw, transfer from the freezer to the refrigerator and allow it to thaw slowly overnight. This gradual thawing helps maintain the texture. Alternatively, you can let the cake sit at room temperature for a few hours until thawed. If you like your cake warm, you can microwave a slice for 10-15 seconds.

Frequently Asked Questions

More Old Fashioned Cake Recipes to Try

• Pound Cake
• Apple Dapple Cake
• Jam Cake
• 1234 Cake