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!

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

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)
• None butter or shortening for greasing the pan
• None flour for dusting the pan

Directions

Step 1

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.

Step 2

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.

Step 3

In a separate bowl, mix the melted butter, vegetable oil, eggs, whole milk, sour cream, and vanilla extract. Whisk until smooth and combined.

Step 4

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.

Step 5

Fold in the semi-sweet chocolate chips and optional chopped nuts until evenly distributed throughout the batter.

Step 6

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Step 7

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.

Step 8

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.

Step 9

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

Serving size	(1656.8g)

Amount per serving	% Daily Value*
Calories	5757.3

Total Fat 273.3g	0%
Saturated Fat 124.3g	0%
Polyunsaturated Fat 33.9g
Cholesterol 903.1mg	0%
Sodium 3996.6mg	0%
Total Carbohydrate 807.1g	0%
Dietary Fiber 24.1g	0%
Total Sugars 559.7g
Protein 80.6g	0%

Vitamin D 227.4IU	0%
Calcium 778.5mg	0%
Iron 22.9mg	0%
Potassium 1478.9mg	0%

*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.

Source of Calories

Fat: 40.9%

Protein: 5.4%

Carbs: 53.7%