Prepare for a delightful surprise with our incredible Picnic Cake recipe! This lightly spiced cake boasts a harmonious blend of warm cinnamon, rich chocolate chips, a crunchy pecan and brown sugar topping, and yes, even raisins. Before you scroll away, hear us out: many raisin skeptics, including ourselves, have fallen in love with this cake. It’s truly an unexpected dessert that will change your mind about raisins in baked goods. Come celebrate a significant milestone with us: 12 years of blogging!
Table of Contents
- A Dozen Years of Deliciousness: Our Blog Anniversary!
- Blogging: More Than Just Recipes
- Discover the Best Picnic Cake Recipe
- What Exactly is a Picnic Cake?
- Essential Picnic Cake Ingredients
- How to Bake the Perfect Picnic Cake
- Serving Suggestions for Picnic Cake
- Picnic Cake for Brunch
- Storing Leftover Picnic Cake
- Can You Freeze Picnic Cake?
- Frequently Asked Questions About Picnic Cake
- More Irresistible Snack Cake Recipes to Try!
- Picnic Cake with Buttermilk Glaze Recipe
A Dozen Years of Deliciousness: Our Blog Anniversary!
✨ T W E L V E Y E A R S ✨ my friends! Can you believe it? It’s been twelve incredible years since The Food Charlatan first launched! This journey has been filled with countless culinary creations, life milestones, and unwavering support. Over these years, we’ve shared 929 recipes, navigated the joys and challenges of raising four children, celebrated a sustained marriage (a huge shout-out to Eric, my patient and incredible husband!), and much more. This blog has truly grown from a passion project into a vibrant community, and we are immensely grateful for every single one of you who has joined us on this adventure.
While I (Karen) started this blog solo, The Food Charlatan has truly become a team effort over the years. I’m excited to introduce you to the dedicated individuals who help bring these delicious recipes and stories to life!
Karen (That’s Me!)
As the Chief Content Producer, I’m still the one in the kitchen, experimenting with new flavors and perfecting every recipe—even the ones with unique ingredients like baking soda-fizzed raisins! Thanks for joining me on these culinary adventures. If you’re new here, rest assured that alongside our more adventurous creations, we offer plenty of totally normal and delicious content. (Maybe hold off on checking out the Seafoam Salad for now, unless you’re feeling particularly brave!)
Eric (My Amazing Husband)
Eric has always been an indispensable part of The Food Charlatan, initially as my Champion Dish Washer and Official Taste Tester. Now, I’m thrilled to announce that he has officially joined the team full-time as our Chief of Everything Else! Yes, it’s true! Eric left his position at UC Davis after 10 years to dedicate his expertise to managing the behind-the-scenes operations of the blog. This allows me to focus even more on developing and sharing new recipes with all of you. He’s absolutely incredible, and I’m so excited for this new chapter in our journey together.
Eric’s support has been unwavering since the very beginning, even when blogging was just a hobby. I vividly recall a time in 2014 when I suffered from severe tendonitis in my wrist and couldn’t type. Eric, out of pure love, sat and typed as I dictated the “13 Easy Back to School Dinners” post. That’s true dedication!
Beyond his early support, Eric delved into the intricacies of online visibility. In 2018, he took courses to learn how to optimize our recipes for search engines, significantly improving how easily you could find our content on Google. He’s been handling all the tech and management aspects for years, and as of June 2023, he’s fully dedicated to ensuring the smooth operation of The Food Charlatan. We’re both incredibly excited about this new adventure and what it means for the future of the blog!
While Eric and I are the full-time backbone, we also have an amazing team of part-time helpers who contribute significantly to The Food Charlatan’s success:
Laura (My Sister)
Laura, my incredibly talented sister, has been with me for the longest, joining about 7 or 8 years ago. She initially helped with Virtual Assistant tasks, expertly managing our Facebook page and Pinterest account. Her dedication and organizational skills have been invaluable, and I truly couldn’t have managed all these years without her! These days, she also assists with blog formatting and some writing.
Sarah (My College BFF)
Sarah, my best friend from college, is a living archive of my past, for better or worse! The college stories she could tell are legendary. Last year, she stepped in as our project manager, helping me keep everything organized and on track. She’s just as much of a lifesaver now as she was back in our dorm days, always ready to lend a hand. Sarah, you are a saint!
Niki (Email Specialist)
Niki plays a crucial role in organizing and crafting our email communications. While I still write the emails for new content, Niki ensures everything runs smoothly. If you haven’t yet, I’d love for you to subscribe to our email list – we have a lot of fun connecting with our community there!
Melissa (Instagram Manager)
Melissa helps manage our vibrant Instagram account! While I currently write the posts, Melissa is a wizard at uploading our recipe-linked stories and responding to your wonderful recipe requests. She’s also a real-life friend, and for a couple of years, we kept her role a secret from our mutual friends, who jokingly suggested she used a “Mission Impossible” mask to pose as me in stories. We’re definitely not that fancy, just very efficient!
Whitnee (Video Creator)
Whitnee is a true gem who helps us create our engaging recipe videos! When “hands in pans” videos first became popular, I tried making a few myself (like this Butter Pecan video), but quickly realized it wasn’t my forte and took up far too much precious time—time I’d rather spend developing new recipes. Whitnee expertly handles all our video production. Fun fact: We’ve never met in person, a testament to the wonders of modern collaboration!
Jadah (Business Coach)
Jadah is our phenomenal business coach. She keeps my head clear and grounded, helping me strategize my dreams and envision the big picture for The Food Charlatan’s future. Her guidance is invaluable, and I truly love working with her!
Mom (Honorable Mention)
My own mom deserves a well-earned Honorable Mention! Despite not being paid a dime, she patiently reviews every single post for typos and errors after it’s published. Her dedication is truly appreciated. Thank you, Mom! And a special thank you to Eric’s mom, Kris, who, early in the blog’s history, claimed 25% of the content was from her recipes – and that might still be true! Her discerning palate has saved me countless times. Remember the Chocolate Cream Pie? Thank you for being my kitchen fairy godmother!
Blogging: More Than Just Recipes
Blogging is a remarkable journey, and The Food Charlatan has truly been an exciting and unexpected adventure for my family and me over the years. Thank you for being a part of this incredible ride! We’re already buzzing with excitement about what’s next for the blog. (YouTube, are you ready for more content creators? Although I do have a lip sync battle video there already, it might be time for some fresh, delicious content!)
To celebrate each year of our blogging journey, I bake a special anniversary cake. It’s a tradition that allows me to reflect on how far we’ve come. If you’d like to take a delightful walk down memory lane, here are links to my very first blog post and all our anniversary celebrations through the years:
- The First Blog Post on The Food Charlatan (2011): Pumpkin Oatmeal White Chocolate Cookies
- 1st Anniversary (2012): Cake Mix Coffee Cake
- 2nd Anniversary (2013): Pumpkin Oatmeal White Chocolate Chip Cookies (A photo reshoot of my first recipe – a decision I now playfully regret!)
- 3rd Anniversary (2014): The Food Charlatan’s New Blog Design
- 4th Anniversary (2015): The Best Chocolate Cake I’ve Ever Had
- 5th Anniversary (2016): Death by Chocolate Bundt Cake
- 6th Anniversary (2017): Upside Down Almond Crunch Cupcakes
- 7th Anniversary (2018): Ginger Sticky Toffee Pudding Cake
- 8th Anniversary (2019): Sour Cream Coffee Cake, with a Ridiculous Amount of Streusel
- 9th Anniversary (2020): Homemade Spice Cake
- 10th Anniversary (2021): Classic Cheesecake (We even had an in-real-life party to celebrate a decade of deliciousness! 🥳)
- 11th Anniversary (2022): Pumpkin Coffee Cake
And now, for this year’s celebratory treat: our incredibly delicious Picnic Cake! It’s truly an amazing creation.
Discover the Best Picnic Cake Recipe
Perhaps your grandmother’s recipe box holds a version of this classic gem. Picnic Cake is a delightful paradox, a recipe that takes seemingly unconventional ingredients and transforms them into an utterly decadent dessert. It challenges expectations, particularly with the inclusion of boiled raisins fizzed with baking soda. The result? A remarkably moist, flavorful cake that will leave everyone talking, even as they ponder, “What exactly is this? Why is it so incredibly good? Did you just say raisins? I usually don’t like raisins!”
Many people express a strong dislike for raisins in baked goods, and I often share that sentiment. However, this particular cake has a magical way of making everything work. The unique preparation of the raisins ensures they don’t overpower the cake but instead contribute to its exceptional texture and subtle sweetness.
There are numerous variations of this timeless cake, with many recipes suggesting chopped dates as an alternative to raisins. Our Ginger Sticky Toffee Pudding Cake also employs the technique of boiling dates with baking soda, resulting in an incredibly moist and tender crumb with a sophisticated, caramel-like flavor. If you’ve ever enjoyed a pudding of that nature, you’ll have a good idea of the luxurious texture to expect from the cake base of this Picnic Cake.
The topping, however, is a whole different experience! After the batter is prepared, a generous layer of chopped pecans (or walnuts), rich brown sugar, and sweet chocolate chips is sprinkled over the top. As the cake bakes, this combination transforms into a wonderfully crunchy, caramelized, and chocolatey crust that adds an irresistible contrast to the tender cake.
But the magic doesn’t stop there! Once the cake emerges from the oven, we generously douse the entire surface with our quick and easy Homemade Buttermilk Syrup, a recipe we shared last week. This versatile syrup is fantastic on pancakes and absolutely divine on this cake. It might initially look like the cake is “drowning” in glaze, but don’t worry—it’s meant to be! Within minutes, the warm glaze seeps into the cake, infusing every bite with unparalleled moisture and flavor. The result is a truly decadent experience, especially when served warm with a scoop of vanilla ice cream.
While this recipe is incredibly forgiving, there are a few elements that are highly recommended. You can certainly adjust the nuts or omit the chocolate chips if you’re not typically a fan of cinnamon and chocolate together (though the cinnamon in this recipe is quite mild).
However, there are three non-negotiable elements for achieving the ultimate Picnic Cake experience: DO NOT skip the sprinkle of brown sugar (it’s essential for that glorious crunchy top), DO NOT skip the Buttermilk Syrup glaze (its warm, fizzy embrace makes the cake incredibly moist and flavorful), and most importantly, DO NOT skip the raisins. I stand by this! The unique preparation of the raisins transforms this cake into something extraordinary. Trust the wisdom of generations past – our grandmothers knew exactly what they were doing with this baking soda boiling technique!
What Exactly is a Picnic Cake?
Have you encountered a “Picnic Cake” before, perhaps a family recipe passed down through generations? This dessert is a true classic, and its name perfectly captures its essence. Generally, a picnic cake refers to any simple, delightful cake that is baked and finished (topped or glazed) directly in the same pan. This convenient preparation makes it exceptionally easy to transport and share at various gatherings – be it a lively picnic, a friendly potluck, or any event where you need a fuss-free dessert.
Unlike traditional cakes often adorned with delicate buttercream frosting, which can melt in the sun, picnic cakes typically feature a more robust topping or a pourable glaze. This makes them ideal for outdoor events or travel. They are designed for ease, sharing, and enjoyment on the go, making them a crowd-pleasing choice for any occasion.
Essential Picnic Cake Ingredients
One of the beauties of this Picnic Cake recipe is that you likely already have most of the necessary ingredients in your pantry. Even our delightful Buttermilk Syrup can be whipped up effortlessly using common staples. To give you an idea, here’s a quick overview of what you’ll need. For the precise measurements and complete instructions, please refer to the detailed recipe card below.
- Golden raisins (or any preferred variety)
- Baking soda
- Unsalted butter
- Granulated sugar
- Vegetable oil
- Large eggs
- Vanilla extract
- All-purpose flour
- Ground cinnamon
- Ground cloves
- Kosher salt
- Pecans (or walnuts)
- Dark brown sugar
- Buttermilk Syrup (click for recipe)
How to Bake the Perfect Picnic Cake
Let’s get started on creating this extraordinary cake! The first crucial step is to prepare the raisins by boiling them. This might sound unusual, but trust the process – it’s key to their plumpness and how they contribute to the cake’s unique texture.
After bringing the raisins and water to a boil, remove them from the heat and stir in the baking soda. You’ll observe a delightful fizzing reaction – this is exactly what we want! This step helps tenderize the raisin skins and ensures they absorb moisture beautifully. Set this mixture aside to soak while you prepare the rest of the cake. Meanwhile, preheat your oven to 350 degrees F (175 degrees C).
Now, let’s move on to the cake batter. In a large mixing bowl or stand mixer, begin by creaming together the softened butter and granulated sugar until the mixture is light and fluffy. This step incorporates air, contributing to a tender cake. Next, add the vegetable oil, followed by the eggs and vanilla extract, beating well after each addition until everything is thoroughly combined. Ensure you scrape down the sides of the bowl to incorporate all ingredients evenly.
For the dry ingredients, you can either sift them together in a separate bowl or, for convenience, add the flour, ground cinnamon, ground cloves, and kosher salt directly over your wet mixture. Gently stir these dry components into the flour layer before beating. Sifting or pre-mixing the dry ingredients helps prevent lumps and ensures an even distribution of spices throughout the cake. Beat the batter just until the dry ingredients are fully incorporated and no streaks of flour remain. Be careful not to overmix, as excessive beating can overdevelop the gluten in the flour, leading to a tough rather than tender cake.
The final step for the cake batter is to incorporate our special raisin mixture. Pour the entire contents of the raisin bowl – raisins and their soaking liquid – directly into the cake batter. It might seem like a lot of liquid, but it’s essential for achieving that incredibly moist texture. Gently beat until the raisins are evenly distributed throughout the thin batter. Then, pour the batter into a greased 9×13 inch baking pan, ensuring the raisins are spread out so every slice gets a delightful burst of flavor.
Now for the irresistible topping! First, evenly sprinkle the chopped pecans (or walnuts if you prefer) over the batter. There’s no need to pre-toast them, as they’ll achieve a perfect toasted crunch while baking in the oven. Next, generously sprinkle about half a cup of packed dark brown sugar over the nuts. This step is crucial for developing that delightful crispy, crackly crust. Feel free to add a bit more if you have a serious sweet tooth – even up to a full cup can work wonders!
Finally, complete the topping with a cup of semisweet chocolate chips, scattering them evenly over the brown sugar and pecans. Remember, do not mix any of these topping ingredients into the batter – they should rest on top to create that fantastic crust. Once assembled, your cake is ready for the oven! Bake for approximately 30-35 minutes.
While your cake is baking to perfection, take a few minutes to prepare the Homemade Buttermilk Syrup. This glaze is truly a game-changer for this cake, adding an extra layer of moisture and tangy sweetness that perfectly complements the spiced cake. Once the cake is out of the oven and has rested for a few minutes, generously pour the warm buttermilk glaze over the entire surface. You’ll notice the crisp, crackly texture of the brown sugar topping, which is simply divine.
Initially, it might appear as though your beautiful cake is swimming in too much glaze. Do not panic! This is precisely how it’s intended. Allow the cake to rest for about 10-20 minutes, and you’ll witness the magical transformation as the buttermilk glaze slowly seeps into every crevice, creating an incredibly moist and flavorful crumb. You can choose to pour all of the glaze over the cake or save a little extra to drizzle over individual slices when serving. Your buttermilk dreams, your rules!
The waiting period allows the glaze to fully penetrate the cake, resulting in this absolutely lovely and irresistible creation. Serve it warm, perhaps with a dollop of whipped cream or a scoop of ice cream, and prepare to be amazed. It’s truly SO GOOD!
Serving Suggestions for Picnic Cake
Honestly, this Picnic Cake is so rich and flavorful that it truly shines on its own. A tall glass of cold milk or a freshly brewed cup of coffee is often all you need to accompany it. However, given its name, it’s only natural to think about what other delicious dishes would complement it perfectly at a picnic! Here are some fantastic picnic-friendly food ideas:
- Slow Cooker or Oven Roasted Pulled Pork OR BBQ Smoked Pulled Pork (on a Gas Grill) >> for creating the most epic pulled pork sandwiches.
- The Best BLT Sandwich! >> Assemble your ingredients separately and build fresh sandwiches at your picnic for maximum deliciousness.
- Chicken Salad with Mandarin Oranges >> This vibrant chicken salad paired with flaky croissants makes for an exquisite picnic lunch.
- Best Sliders Recipe >> Prepare these delightful cheeseburger sliders ahead of time for easy serving.
- 2-Ingredient Kielbasa Puffs >> A perfect make-ahead finger food that’s also kid-friendly if you use hot dogs!
- Classic Deviled Egg Recipe >> Achieve deviled egg perfection with this recipe. The secret is just the right amount of mayo! I have a recurring dream of all deviled eggs sliding off a tray at once—a true culinary catastrophe!
- Easy Broccoli and Bacon Salad >> Simple to prepare and always a huge hit with any crowd.
- The BEST Macaroni Salad Recipe >> The only macaroni salad recipe you’ll ever need, guaranteed to be a picnic staple.
Picnic Cake for Brunch
With its delightful flavors and comforting appeal, our Picnic Cake also makes an absolutely stunning centerpiece for any brunch spread. Imagine it as a decadent coffee cake, perfectly complemented by a variety of sweet and savory brunch items. Here are some additional ideas to complete your brunch menu:
- Easy Quiche Recipe with Bacon and Spinach >> My favorite quiche, a timeless and elegant brunch classic.
- Tomato Tart with Blue Cheese >> Featuring a buttery crust, a savory quiche-like filling, and beautifully arranged fresh tomatoes.
- The Best Scone Recipe I’ve Ever Made >> Perfect, flaky handheld pockets of deliciousness.
- Flaky Buttermilk Biscuits From Scratch >> Crispy on the outside, incredibly soft and tender on the inside.
- Strawberry Cucumber Salad with Honey Balsamic Dressing >> Simple, refreshing, delicious, and always impressive.
- Caprese Salad Skewers Appetizer >> Everyone adores this classic combination of fresh flavors.
- Honey-Drizzled Bleu Cheese Strawberry Bites >> A delightful balance of savory and sweet.
- Cheesecake Stuffed Strawberries (Strawberry Blossoms) >> These elegant treats are so good, they’re often the first to disappear from the plate!
- Baked Oatmeal from Two Peas and Their Pod >> A hearty and wholesome option.
- Sheet Pan Breakfast Sandwiches from A Beautiful Mess >> Easy to make for a crowd.
Storing Leftover Picnic Cake
Storing leftover Picnic Cake is remarkably simple, ensuring you can enjoy its deliciousness for days to come. After baking, simply cover the cake tightly with a lid or plastic wrap and leave it at room temperature on your counter for up to three days. For optimal freshness and to prevent any potential sogginess from the glaze, consuming the cake within the first couple of days is recommended. If you miraculously have cake remaining after three days, transfer it to the refrigerator, where it will keep well for an additional 2-3 days. To enjoy warm, individual slices can be reheated briefly in the microwave. For larger portions, like half a cake, warm it in an oven preheated to 300 degrees F (150 degrees C) for about 10 minutes, or until heated through.
Can You Freeze Picnic Cake?
Absolutely, Picnic Cake freezes beautifully! In fact, if you anticipate not finishing the cake within a day or two, freezing is an excellent option to preserve its freshness. You can freeze an entire or half cake by wrapping it thoroughly in plastic wrap, then placing it inside a gallon or two-gallon freezer bag for extra protection against freezer burn. Alternatively, for convenient single-serving treats, cut the cake into individual portions, wrap each one, and then bag them. This way, you’ll always have a delightful, sneaky afternoon snack ready!
To thaw a large portion or a whole cake, simply place it unwrapped on your kitchen counter for at least one to two hours, or until fully thawed. If you prefer it warm, transfer the thawed cake (still unwrapped) to an appropriately sized pan and heat it in a 300-degree F (150-degree C) oven for approximately 10-15 minutes, or until it reaches your desired warmth. For individual frozen portions, allow them to sit on the counter for about 20-30 minutes, then microwave at 50% power until warmed through. Or, if you’re like me and have no patience when a craving strikes, you can sometimes microwave them straight from frozen!
Frequently Asked Questions About Picnic Cake
A picnic cake is a versatile and convenient dessert designed for easy transport and serving. It’s typically a simple cake baked and then topped or glazed directly in its pan, making it ideal for taking to outdoor gatherings like picnics, potlucks, or family events. Unlike many traditional cakes, it often features a sturdy glaze or topping rather than a delicate buttercream frosting, which might melt in warmer temperatures. This makes it a perfect, fuss-free option for sharing with a crowd, whether served warm or cold.
Most cakes adorned with buttercream or whipped cream frostings are susceptible to melting when exposed to warm outdoor temperatures or direct sunlight. However, this particular Picnic Cake is an excellent choice for outdoor events! It features a robust buttermilk glaze that is not prone to melting, making it perfectly travel-friendly. Even better, this picnic cake is equally delicious served warm or cold, ensuring it remains a delightful treat regardless of the ambient temperature.
There are several common pitfalls that bakers encounter when making cakes. Key issues include using old or expired leavening agents (like baking soda or baking powder, essential for this cake’s rise), under-mixing or, conversely, over-mixing the batter (which can lead to a tough cake by developing too much gluten). Another frequent mistake is improperly measuring ingredients, especially flour (always spoon and level it!). Substituting ingredients without understanding their chemical roles in the baking process can also lead to disappointing results. Finally, baking at the incorrect oven temperature or putting the cake in before the oven is fully preheated can significantly impact the outcome. While baking is a science that requires a degree of precision, following a reliable recipe’s instructions carefully will consistently lead to success!
More Irresistible Snack Cake Recipes to Try!
What makes this Picnic Cake truly wonderful is its versatility – it’s a delightful treat that can be enjoyed any time of day. Whether you crave something sweet for breakfast, a comforting afternoon snack, or a satisfying dessert after dinner, this cake fits the bill perfectly. If you love this all-day treat, here are more of our favorite coffee and snack cake recipes that serve a similar role: delicious, comforting, and perfect whenever the craving strikes.
- Coffee Cake with a Ridiculous Amount of Streusel >> We believe in the maximum amount of streusel for ultimate enjoyment!
- Maple Butter Twist Coffee Cake >> A delightful fusion, like a maple-flavored twist between a cake and a cinnamon roll!
- Pumpkin Coffee Cake >> A perfect fall-flavored rendition of our beloved sour cream coffee cake.
- Best Banana Bread Recipe (Super Moist!) >> Incredibly moist, fluffy, and never too dense.
- Best Recipe for Zucchini Bread >> Surprisingly easy to make and absolutely worth it – check out the rave reviews!
- Chocolate Babka >> A soft, sweet bread generously filled with luscious chocolate. Pure yum!
- Cinnamon Sugar Dipped Muffins (French Breakfast Puffs) >> An entire muffin, dipped in butter and then coated in cinnamon sugar – a truly decadent treat for any time of day, introduced to me by my amazing BFF and project manager, Sarah!
- The Best Pound Cake Recipe from Sugar Spun Run >> A classic that never disappoints.
- Coconut Buns from Wild Wild Whisk >> A unique and flavorful pastry.
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Picnic Cake with Buttermilk Glaze
Ingredients
Equipment
Wet ingredients
- 1 cup golden raisins, packed, or any kind of raisin is fine
- 1 & 1/2 cups water
- 1 teaspoon baking soda
- 1/2 cup butter, (1 stick), softened
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla
Dry Ingredients
- 1 & 3/4 cup all purpose flour, spooned and leveled
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon kosher salt
Topping
- 3/4 cup pecans*, chopped; don’t toast them first
- 1/2 cup dark brown sugar, packed (or light brown is fine)
- 1 cup semisweet chocolate chips
- 1 batch Buttermilk Syrup
Instructions
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Prepare a 9×13 inch cake pan by greasing it with nonstick spray or butter/oil. Preheat your oven to 350 degrees F (175 degrees C).
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Prepare the raisins: Place 1 packed cup of raisins into a small saucepan. Add 1½ cups of water and bring the mixture to a boil over high heat. Once boiling, immediately remove the saucepan from the heat.
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Stir in 1 teaspoon of baking soda. The mixture will fizz and foam – this is normal and desired! Stir everything together well to ensure the baking soda is evenly distributed. This process softens the raisin skins and helps them plump up beautifully. Set this raisin mixture aside to soak for at least 10 minutes while you prepare the cake batter.
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Combine wet ingredients: In a large mixing bowl or the bowl of a stand mixer, beat 1/2 cup of softened butter until it is light and creamy. Add 1 cup of granulated sugar and continue beating for at least 1 minute until the mixture is light and fluffy, scraping down the sides of the bowl periodically to ensure all ingredients are incorporated.
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Add 1/4 cup of vegetable oil to the butter-sugar mixture and beat until well combined.
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Crack 2 large eggs into the mixture, along with 2 teaspoons of vanilla extract. Beat well until fully incorporated, again scraping the edges of the bowl as needed.
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Incorporate dry ingredients: Add 1¾ cups of all-purpose flour (spooned and leveled) directly on top of the wet mixture. Do not stir yet. Sprinkle 2 teaspoons of ground cinnamon, 1/4 teaspoon of ground cloves, and 1 teaspoon of kosher salt over the flour. Gently stir these dry spices into the flour with a small spoon.
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Once all the dry ingredients are added, beat the mixture again on low speed, scraping down the sides of the bowl, until the batter has just come together and no white streaks of flour are visible. It’s important to stop beating as soon as the flour is incorporated to prevent the cake from becoming tough.
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Add the raisin mixture: After the flour is incorporated and the raisins have had a good soak, add the entire raisin and water mixture to the cake batter. Include all of the liquid. Gently beat the raisins and water into the cake batter, just until combined. The batter will be quite thin at this stage.
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Pour the thin cake batter into your prepared 9×13 inch pan. Spread it evenly to the edges and take a moment to distribute the plump raisins, ensuring that every future slice of cake will be generously studded with them.
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Add the toppings: Finely chop 3/4 cup of pecans (or walnuts, if you prefer). There’s no need to toast them beforehand, as they will toast perfectly on top of the cake while it bakes. Sprinkle these chopped nuts evenly over the cake batter.
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Next, sprinkle 1/2 cup of packed dark brown sugar evenly over the layer of nuts. This brown sugar layer is vital for creating that irresistible crunchy crust.
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Finally, sprinkle 1 cup of semisweet chocolate chips over the top of the cake. Remember, do not mix any of these topping layers into the batter.
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Bake the cake: Place the cake on the center rack of your preheated oven and bake for approximately 30-35 minutes. The cake is done when the edges appear set, and a toothpick inserted into the center comes out clean, without any wet batter. Be mindful not to mistake melted chocolate chips for uncooked batter. You can also gently jiggle the pan; a slight, even jiggle across the top is acceptable. If the center still appears very liquid or moves significantly more than the edges, bake for a few more minutes.
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When the cake is about 5 minutes from being fully baked, begin preparing the Buttermilk Syrup (click for recipe). While the cake is delicious on its own, this glaze truly elevates it to an incredible level – we highly recommend not skipping this step!
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Once your buttermilk syrup has bubbled and fizzed after adding the baking soda, and the vanilla has been stirred in, you can generously pour it directly over the hot, baked cake. I typically use most of the syrup (around 1¾ cups), reserving a small amount to pass around for guests who might desire an extra drizzle on their individual slices.
Initially, the syrup will pool on top, and it might look like you’ve added too much. Don’t worry, this is part of the process! The glaze will gradually seep down into the cake, making it exceptionally moist and flavorful.
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Allow the Buttermilk Glaze to settle and fully absorb into the cake for at least 15-20 minutes before serving. Enjoy the cake warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat! While delicious any way, warm is certainly my favorite. Leftover individual slices can be reheated in the microwave and topped with any reserved glaze – it’s still amazing, even on day two!
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Storage instructions: Store this delightful cake covered on the counter for up to 3 days. If you have any remaining after that, transfer it to the refrigerator for an additional 2-3 days of freshness.
Notes
Nutrition information: The calorie count provided does not include the Buttermilk Syrup. You can find the nutrition facts for the syrup on its dedicated recipe post.