3-Ingredient Sad Cake Is the Retro Dessert That Deserves a Comeback

Guaranteed to put a smile on your face.

By
Sara Bir
Sara Bir
Sara Bir
Sara is a chef, culinary educator, and author of three cookbooks, The Pocket Pawpaw Cookbook, Tasting Ohio and The Fruit Forager's Companion. The latter won a 2019 IACP Cookbook Award.
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Updated December 11, 2023
Sara Bir
Close-up of Sad Cake Slices on a Parchment Paper Lined Plate

Simply Recipes / Mark Beahm

Not at all sad and not really a cake, sad cake is all about carefree joy. Easy to make and fun to share, sad cake is a lovable retro recipe that you’ll add to your regular rotation. Its three fundamental ingredients provide a template for all kinds of creative riffs. And its origins are, at least to me, a mystery.

Grab a box of Bisquick, preheat the oven, and get set to make these addictive, chewy, blondie-like brown sugar dessert bars.

Where Did Sad Cake Come From?

I first encountered sad cake on page 190 of The Lubbock Women’s Club Cookbook, published in 1983. A friend of mine picked it up at a thrift store because she knows I’m crazy for old community cookbooks. When I’m having a snack break I like to browse through them, and it was on one such break when a recipe for “Sad, Sad Cake” by one Frances Cowger caught my eye.

It called for 2 cups of Bisquick, 4 eggs, and one entire box of brown sugar. This sounds excessive, but in reality it’s about 2 1/4 cups (brown sugar, sold in plastic bags today, used to come in 1-pound boxes). 

Here are the directions straight from Frances: “Mix ingredients by hand. Pour into greased 13 1/8” x 9 1/2” x 2” pan. Bake at 350° F for 30 minutes. (This cake should rise nicely–then fall as it should!)”

That’s it. That’s the recipe. I had to make it.

Parchment Paper Lined Plate With Sad Cake Slices Next to a Mug and a Blue and White Table Napkin

Simply Recipes / Mark Beahm

Short on Looks, Big on Appeal

Having no idea what to expect, I made sad cake as written and was delighted. The batter spread thinly in the 9 x 13-inch pan, and when I baked it, it puffed up dramatically, then collapsed as promised (Bisquick has a lot of leavener, so this makes sense). I can only imagine that someone messed up a more conventional Bisquick cake recipe and just ran with it.

My sad cake was still squishy after 30 minutes, so I baked it a tad longer. The result emerged from the oven with a glossy, crackly top and plenty of tiny craters near the edges, which were darker than the center. It didn’t look sad, per se, but it sure was ugly.

I’m an edge piece fanatic, and the corner pieces in particular were dreamy. They had a playfully chewy texture and a caramel vibe, while the interior pieces were super moist and more butterscotchy. 

I mixed a cup of shredded coconut flakes into my next batch and liked that one even more. The coconut added a dimension and oomph that even coconut haters preferred. And it tasted even better the next day! Everyone loved it, it kept fresh for up to 4 days, and was a great conversation starter. Sad cake made me and everyone else happy. I hope it does the same for you.

Sad Cake Variations


Sad cake in its truest form is a 3-ingredient recipe, but it welcomes tinkering.

  • Nuts: Add up to 1 cup of toasted, chopped nuts (I think they’re better sprinkled on the cake instead of mixed in)
  • Chocolate chips: This cake is quite sweet, so semisweet or bittersweet chips are best here, particularly mini ones. Add anywhere between 1 and 1 1/2 cups.
  • Omit the coconut: If you really really dislike coconut (or just plain don’t have it), you can omit it.
Stack of Sad Cake Slices on a Small Plate, and in the Surroundings, a Plate With More Sad Cake Slices, a Mug, and a Table Napkin

Simply Recipes / Mark Beahm

More Retro Desserts

Sad Cake

Prep Time 8 mins
Cook Time 40 mins
Total Time 48 mins
Servings 12 to 24 servings
Yield 24 bars

Ingredients

  • Butter or cooking spray, for greasing the pan

  • 4 eggs

  • 2 1/4 cups packed brown sugar (light or dark)

  • 2 teaspoons vanilla extract

  • 1/2 teaspoon salt

  • 2 cups Bisquick or other baking mix

  • 1 cup sweetened shredded coconut

Method

  1. Preheat the oven to 350°F. 

    Generously grease a 9x13-inch pan with butter or cooking spray.

  2. Beat the eggs:

    In a large bowl, beat the eggs with a whisk just until frothy. Then add the brown sugar, vanilla, and salt and beat until well combined.

    Bowl of Eggs Whisked Until Frothy for Sad Cake Recipe

    Simply Recipes / Mark Beahm
    Brown Sugar Mixed Into Bowl of Frothy Eggs for Retro Sad Cake Recipe

    Simply Recipes / Mark Beahm
  3. Add the baking mix and coconut: 

    Add the baking mix to the bowl and stir together with a spatula or wooden spoon until a slightly thick batter forms. A few small lumps are okay. Fold in the coconut.

    Scrape into the prepared pan and smooth the top, making sure to get it in the corners. The batter will only thinly coat the pan.

    Baking Mix Folded Into the Egg and Brown Sugar Mixture

    Simply Recipes / Mark Beahm
    Shredded Coconut Added to Sad Cake Batter

    Simply Recipes / Mark Beahm
    Sad Cake Batter in a Parchment Paper Lined Baking Sheet for Sad Cake Recipe

    Simply Recipes / Mark Beahm
  4. Bake:

    Bake in the preheated oven for 35 to 40 minutes. The cake will puff up dramatically after about 20 minutes, then collapse. You’ll know it’s done when a toothpick inserted in the center comes out with no streaks. The top of the cake may have cracks, but don't freak out. They only add character.

    Baked Sad Cake in a Parchment Paper Lined Baking Sheet Sitting on a Cooling Rack

    Simply Recipes / Mark Beahm
  5. Cool, cut, and serve:

    Put the pan on a wire rack and let cool for a few hours. Then cut into bars of your desired size (24 is nice). 

    Sad cake is very good on the day you bake it, but its flavor and texture improves on the second day. Leftovers will keep, tightly covered or wrapped, for up to 5 days.  

    Love the recipe? Leave us stars and a comment below!

    Sliced Sad Cake in a Parchment Lined Baking Pan With Some of the Cake Slices on a Plate Next to the Baking Pan

    Simply Recipes / Mark Beahm
    Overhead: Stack of Sad Cake Slices on a Small Plate and a Cup of Coffee and a Table Napkin

    Simply Recipes / Mark Beahm
Nutrition Facts (per serving)
139 Calories
3g Fat
25g Carbs
2g Protein
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Nutrition Facts
Servings: 12 to 24
Amount per serving
Calories 139
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 8%
Cholesterol 32mg 11%
Sodium 200mg 9%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 2%
Total Sugars 19g
Protein 2g
Vitamin C 0mg 0%
Calcium 37mg 3%
Iron 1mg 3%
Potassium 64mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.