Pennsylvania Dutch Funny Cake (A Vintage Recipe!)

This beloved Pennsylvania Dutch dessert comes straight out of my 1958 edition of The New Pennsylvania Dutch Cook Book by Ruth Hutchison — one of my favorite vintage finds. The original recipe calls for shortening, but I use homemade butter for a richer flavor and homemade sourdough pie crust, or for a healthier version my sourdough milled wheat pie crust.

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Why It’s Called “Funny Cake”

Funny Cake is one of those recipes that makes you pause and ask, “Wait—what goes where?” In this old-fashioned recipe, the directions say to pour the chocolate layer into the unbaked pie crust first, then spoon the cake batter over the top. But after a little investigating (and plenty of taste testing), it turns out that most funny cake recipes are done the opposite way: the cake batter goes first, and the chocolate sauce is poured on top—which then sinks to the bottom as it bakes.

So, which is right? Who knows—and who cares! Both are delicious. We’ll stick with the typical method here, with cake batter first and chocolate second, but if you ever get a wild hair, feel free to swap them just to see what happens. Either way, you end up with a flaky pie crust, a light vanilla cake layer, and a chocolatey surprise waiting at the bottom of each slice.

Another interesting mishap from this vintage recipe—apparently, it was supposed to make just one Funny Cake! But I can tell you from experience, that was wishful thinking! My first one escaped the pie plate, and that’s when I learned this recipe actually makes two perfect 9-inch pies.

Ingredients You’ll Need

This recipe makes two 9-inch Funny Cakes. Divide the batter and chocolate mixture evenly between the two pie shells before baking.

For the Base (Cake Layer)

2 unbaked pie shells (or use your own homemade sourdough pie crust)

½ cup (113 g) butter (instead of shortening) – room temperature

2 cups (400 g) sugar

1 egg

1 cup (240 g) milk

2 cups (240 g) flour

2 teaspoons baking powder

¼ teaspoon salt

For the Top (Chocolate Layer)

• 1 cup (100g) granulated sugar
• ½ cup (40g) unsweetened cocoa powder
• ½ cup (120 g) boiling water

Step-by-Step Instructions

Preheat oven to 350 degrees. Roll out your pie dough and place it into your pie plate. Trim and flute the outer edge, then chill under plastic wrap while you prepare the fillings.

In a large bowl, place butter and sugar. Beat until creamy and light. Add the egg and mix until combined. Then mix in the milk.

In a separate bowl, combine flour, baking powder, and salt.

Next, add the dry ingredients to the wet, mixing just until smooth. Avoid over mixing so your cake stays tender.

Spread half of the cake batter evenly into the unbaked pie crust.

In a small saucepan, whisk together cocoa powder, sugar, and boiling water until smooth. The mixture will be thin — that’s exactly right.

Gently spoon or pour half of the chocolate mixture over the top of the batter. Don’t stir it in; just let it sit on the surface. During baking, the chocolate layer sinks to the bottom of the pie, forming that signature fudgy base — the reason it’s called Funny Cake. (Follow the same process with the second pie.)

Place the pie on a baking sheet and bake for 35-40 minutes until the top of the cake is golden and set. A toothpick inserted near the center (not through the chocolate layer) should come out clean.

Allow the pie to cool on a wire rack. Serve slightly warm or at room temperature.

Tips for Perfect Funny Cake

• For a flaky pie crust, keep your butter and dough cold.
• Don’t worry if the chocolate layer sinks unevenly — that’s part of the fun!
• Use real butter for the richest flavor and color.
• You can make two smaller pies if you prefer — or even bake in a jelly roll pan for a larger batch.
• Cover leftovers with plastic wrap once cooled, and store at room temperature for up to 2 days.
• This recipe makes two 9-inch Funny Cakes, perfect for sharing or freezing! Once baked and fully cooled, wrap one pie tightly in plastic wrap and then foil. Freeze for up to 2 months. To serve later, thaw overnight in the fridge and warm slices gently in a 300°F oven for that fresh-baked taste.

Serving Ideas

This Pennsylvania Dutch Funny Cake is as perfect for a happy birthday as it is for a cozy Sunday treat. It’s a great cake to serve with whipped cream, a drizzle of homemade soft caramel sauce, or a scoop of homemade vanilla bean ice cream. Whether you call it a funny cake pie or a breakfast cake, one thing’s certain — everyone will ask for seconds.

Frequently Asked Questions