Having a long list of family-favorite desserts, this Pennsylvania Dutch Chocolate Funny Cake is my absolute favorite. I still remember my Grammy making this classic for family gatherings, church functions, and birthdays. Pennsylvania Dutch funny cake is part fluffy vanilla cake, part buttery flaky pie crust, with a thick, gooey chocolate layer that settles underneath the cake during baking. It may sound unusual, but trust me—it’s delicious.
Table of Contents
- What is a Funny Cake?
- Where Does the Name Funny Cake Come From?
- How to Make the Recipe
- Quick Tips Before Starting the Recipe
- Recommended Pie Baking Tools
- More Delicious Pie Recipes from Beyond the Butter®!
- Pennsylvania Dutch Chocolate Funny Cake Recipe
What is a Funny Cake?
The Pennsylvania Dutch Chocolate Funny Cake is a tender, vanilla-flavored cake baked over a rich, chocolate layer inside a homemade buttery, flaky pie crust. The cake bakes with a golden, swirled top while the chocolate becomes a gooey layer beneath—creating a delightful contrast of textures and flavors.
Where Does the Name Funny Cake Come From?
The name likely comes from the cake-and-pie combination and the surprising way the chocolate layer moves during baking. When you pour the chocolate over the batter, it sinks and settles beneath the cake, producing the distinctive appearance that made people call it “funny.” Regardless of the name, it’s undeniably tasty.
How to Make the Recipe
This recipe breaks down into three parts: the buttery, flaky pie crust; the vanilla cake top layer; and the chocolate bottom layer. When assembling, place the pie plates on a baking sheet to make transferring them in and out of the oven quick and easy.
Homemade Buttery, Flaky Pie Crust
Make the pie crust first unless you’re using store-bought crusts. Keep your butter, vegetable shortening, and water very cold—cold fats create flakiness and cold water prevents them from melting. After mixing the dough, divide it into two discs about 1″ thick, wrap tightly, and chill in the refrigerator for at least one hour before rolling.
Vanilla Cake Top Layer
The cake layer uses all-purpose flour, baking powder, sugar, vegetable shortening (or butter), eggs, vanilla, and milk. Mix these ingredients until just combined, then pour the batter into the unbaked pie shells.
Chocolate Bottom Layer
The chocolate layer is made from sugar, unsweetened cocoa powder, boiling water, and vanilla. Mix until smooth, then pour it over the cake batter. During baking the chocolate sinks to form a thick, fudgy layer at the bottom while leaving a pretty chocolate swirl on top.
Quick Tips Before Starting the Recipe
Here are a few tips to help you get the best results:
- You’ll need two 9-inch pie plates for the full recipe. If you prefer, halve the recipe to make one pie.
- Chill your homemade pie dough for at least one hour before rolling to ensure flakiness and ease of handling.
- If you prefer convenience, store-bought pie crusts work fine—though homemade adds extra flavor and texture.
- Place both pies on a baking sheet before filling so they’re easy to transfer to the oven.
- Pour the chocolate layer over the cake batter—the chocolate will sink during baking and create the classic funny cake effect. A glass measuring cup helps control how much chocolate goes into each pie.
- If pouring chocolate over the batter feels odd, you can pour chocolate into the pie shell first and then add the batter, but the distinctive chocolate swirl on top may be reduced.
Recommended Pie Baking Tools
More Delicious Pie Recipes from Beyond the Butter®!
Lemon Sponge Pie
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Easy Homemade Apple Pie
Pennsylvania Dutch Chocolate Funny Cake
Ingredients
Homemade buttery flaky pie crust (makes 2, 9 inch pie crusts)
- 2 cups All-Purpose Flour
- 1 tsp Salt
- 6 tbsp Unsalted Butter, cold and cut into small cubes
- 1/2 cup Vegetable Shortening, cold and cut into cubes
- 4-6 tbsp Ice Cold Water
Top cake layer
- 2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 2 cups Granulated Sugar
- 1/2 cup Vegetable Shortening (or butter)
- 2 Large Eggs, room temperature
- 1 tsp Vanilla Extract
- 1 cup Whole Milk
Bottom chocolate layer
- 1 cup Granulated Sugar
- 1/3 cup Unsweetened Cocoa Powder
- 1 cup Boiling Water
- 1/2 tsp Vanilla Extract
Instructions
Homemade buttery, flaky pie crust
- In a large bowl, cut together flour, salt, cold cubed butter, and cold shortening until pea-size pieces remain.
- Add ice-cold water one tablespoon at a time until the dough comes together into a ball and is no longer crumbly.
- Divide the dough in half, form two discs 1″–1½” thick, wrap tightly, and chill in the refrigerator for at least 1 hour.
Chocolate funny cake
- Preheat the oven to 375ºF and position the rack just above center.
- Roll one chilled disc on a lightly floured surface and line a 9″ pie plate. Trim and crimp the edges, then chill while you prepare the layers. Repeat for the second disc.
- Top cake layer: Whisk flour and baking powder together. In a separate bowl, cream sugar and shortening, add eggs and vanilla, then alternate adding the dry mixture and milk until just combined.
- Chocolate bottom layer: Whisk sugar and cocoa powder. Slowly stir in boiling water and vanilla until smooth and fully dissolved.
- Divide the cake batter between the two unbaked pie shells. Pour the chocolate mixture evenly over the batter in each pie—the chocolate will sink during baking and create the fudgy bottom layer and a chocolate swirl on top.
- Place the pies on a baking sheet and bake side-by-side for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool completely before serving.
Notes
- This recipe yields two 9-inch pies. Halve the recipe to make one pie if desired.
- Chilling the pie dough ensures a flakier crust and easier rolling.
- If you prefer convenience, store-bought pie crusts will work fine.
- Placing pies on a baking sheet before filling makes transferring to the oven easier and safer.
- Pouring the chocolate over the batter is key—the sinking action creates the classic texture and appearance of this dessert.
- Recipe adapted from my Grammy’s family cookbook.
Nutrition
Carbohydrates: 51 g |
Protein: 4 g |
Fat: 15 g
Nutritional information is an estimate and will vary based on ingredients used.