Pennsylvania Dutch Funny Cake (A Vintage Recipe!)
This old-fashioned Pennsylvania Dutch Funny Cake is a delightful vintage dessert that bakes a cake and pie in one! A buttery vanilla cake batter is poured into an unbaked pie crust, then topped with a rich chocolate syrup that sinks to the bottom while baking—creating a perfectly layered treat. Sweet, nostalgic, and uniquely Pennsylvania Dutch, this Funny Cake is the best of both worlds: part pie, part cake, and completely irresistible!
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Servings: 0
Ingredients
For the Base (Cake Layer)
- 2 unbaked pie shells or use your own homemade sourdough pie crust
- ½ cup butter 113 g (room temperature)
- 2 cups sugar 400 g
- 1 egg
- 1 cup milk 240 g
- 2 cups flour 240 g
- 2 teaspoons baking powder
- ¼ teaspoon salt
For the Top (Chocolate Layer)
- 1 cup granulated sugar 100 g
- ½ cup unsweetened cocoa powder 40 g
- ½ cup boiling water 120 g
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.
Notes
- 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.