RECIPE :: Half Cake Day

Yesterday was a half cake day. What’s a half cake day you ask? Well, let me tell you. It’s a day where everything is spinning out of control and you JUST. NEED. IT. ALL. TO. SLOW. DOWN.

So. You make a cake. The process of scooping, mixing, baking, cooling, flipping, more cooling, whipping, frosting, and all of the waiting in between has a very therapeutic effect. I’m forced to slow down, let go of the lesser important things and focus on myself, and the eager little hands around me.

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For the perfect half cake, just halve the above recipe from this vintage Gold Medal Flour children’s cookbook. It’s one of our faves, and was a gift from my awesome mom! Our go to chocolate chip cookie recipe is from here too!

Get your own copy of the Alpha-Bakery cookbook from Gold Medal here!



:: Chocolate Half Cake Recipe ::


  • 1.5 cups flour
  • 1 cup sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 tsp vinegar
  • 1/2 teaspoon vanilla
  • 1 cup cold water


  1. Heat oven to 350℉. Grease 2 small pans ( we used 1 qt. Pyrex glass dishes); dust with flour.
  2. Mix flour, sugar, cocoa, baking soda and salt in a large bowl.
  3. Mix oil, vinegar and vanilla. Stir oil mixture and water into flour mixture real hard until well blended, about 1 minute. Immediately pour batter into pans, dividing evenly.
  4. Bake until wooden pick inserted in center comes out clean, about 35 minutes; let cool 10 minutes.
  5. Remove from pans; let cake cool completely. Fill and frost cake. Enjoy!

Find the best Whipped Peanut Butter Frosting Recipe, click here! Diana at Homan at Home is a frosting genius! Bonus, it’s easy to make too!


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