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Bag Style Shake a Cake: Simple Camping Dessert

I remember one camping trip in the Adirondacks, miles from civilization, when a sudden craving for chocolate cake hit me like a rogue wave. Of course, I hadn’t packed any baking equipment, let alone the ingredients for a standard cake. It seemed hopeless until a fellow camper, a seasoned outdoorswoman, pulled out a gallon bag and a handful of ingredients. In what felt like minutes, she’d whipped up a cake batter, ready for the Dutch oven. That simple, delicious, and surprisingly easy cake became an instant classic on all our subsequent camping adventures. Now, I’m excited to share the magic of the “Bag Style Shake a Cake” with you.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8-10
Yield: 1 cake
Dietary Type: Vegetarian

Ingredients

Bag Ingredients:

2 ½ cups white flour
1 ½ cups sugar
3 teaspoons baking soda
½ cup baking cocoa
1 teaspoon salt
1 cup nonfat dry milk powder
1 tablespoon cinnamon
¼ teaspoon cayenne pepper
½ cup crushed nuts (optional)

Wet Ingredients:

2 eggs
⅓ cup oil
1 teaspoon vanilla
1 ¼ cups cold water
Pam cooking spray

Equipment Needed

Gallon-sized zip-top bag
Mixing container or bowl
8×5 inch baking pan (deep), or three 8-inch round cake pans, or a round Dutch oven
Oven

Instructions

Begin by combining all the dry ingredients in a gallon-sized zip-top bag. This includes the flour, sugar, baking soda, cocoa, salt, dry milk powder, cinnamon, and cayenne pepper. The nuts are optional, but add a pleasant texture and flavor.
Seal the bag tightly, ensuring as much air as possible is removed. Now, the fun begins! Shake, shake, and shake the bag vigorously until all the dry ingredients are thoroughly combined and evenly distributed. This is crucial to prevent clumps and ensure a consistent cake texture.
In a separate container or bowl, whisk together the wet ingredients: the eggs, oil, vanilla, and cold water. Ensure the eggs are well beaten and the oil is fully incorporated for a smooth emulsion.
Open the bag containing the dry ingredients. Add the wet ingredients in two increments. After each addition, reseal the bag and shake thoroughly to incorporate. This gradual addition helps prevent lumps and ensures the batter mixes evenly. Aim for a smooth, pourable batter, but don’t overmix once the wet ingredients are added; overmixing can develop the gluten and result in a tougher cake.
Prepare your baking pan. If using an 8×5 inch pan (a deep pan is recommended), three 8-inch round cake pans, or a round Dutch oven, coat it generously with Pam cooking spray. Ensure all surfaces are well-greased to prevent the cake from sticking.
Preheat your oven to 350°F (175°C). This ensures even baking and prevents the cake from collapsing in the center.
Pour the batter from the bag into the prepared pan(s). Spread the batter evenly to ensure uniform baking. If using multiple round pans, divide the batter equally among them.
Bake for approximately 25 minutes, or until the cake springs back up when touched lightly in the middle and the sides begin to pull away from the pan. Baking times can vary depending on your oven, so start checking for doneness around 20 minutes. A toothpick inserted into the center should come out clean, or with just a few moist crumbs clinging to it.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This allows the cake to firm up slightly and makes it easier to remove without breaking.
After cooling for 10 minutes, carefully invert the cake onto a wire rack to cool completely.
Frost with your favorite icing, or serve plain with a scoop of ice cream or a dollop of whipped cream. A simple dusting of powdered sugar also makes for an elegant presentation.

Expert Tips & Tricks

For an extra moist cake, add a tablespoon of sour cream or yogurt to the wet ingredients.
To intensify the chocolate flavor, add a teaspoon of instant espresso powder to the dry ingredients.
If you’re using a Dutch oven for campfire cooking, be sure to distribute the coals evenly around the bottom and top of the oven to ensure even baking.
Don’t have Pam cooking spray? Grease your pan with butter or shortening and dust with flour instead.
For high altitude baking, you may need to increase the liquid slightly (add 1-2 tablespoons of water) and reduce the baking soda by 1/4 teaspoon.
If you find that the cake is browning too quickly, tent it with foil during the last few minutes of baking.

Serving & Storage Suggestions

Serve the cake at room temperature, either plain or frosted. A simple chocolate ganache, vanilla buttercream, or even a dusting of powdered sugar are all excellent options. For a more decadent treat, serve with a scoop of vanilla ice cream or a dollop of whipped cream and fresh berries.

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To freeze, wrap the cake tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. To reheat, warm individual slices in the microwave for 15-20 seconds.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	456.1 kcal	N/A
Total Fat	11.5 g	17%
Saturated Fat	2.1 g	10%
Cholesterol	49.5 mg	16%
Sodium	864.2 mg	36%
Total Carbohydrate	79.2 g	26%
Dietary Fiber	3.4 g	13%
Sugars	45.6 g	N/A
Protein	12.1 g	24%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

Gluten-Free: Substitute the white flour with a gluten-free all-purpose flour blend. Be sure to choose a blend that contains xanthan gum for structure.
Dairy-Free: Replace the nonfat dry milk powder with a dairy-free alternative like coconut milk powder or soy milk powder. Ensure your frosting or topping is also dairy-free.
Nut-Free: Omit the crushed nuts entirely, or replace them with a seed blend for added texture.
Spice It Up: Experiment with different spices. Add a pinch of nutmeg or allspice for a warmer flavor profile. You can also add a few drops of peppermint extract for a chocolate-mint variation.
Coffee Cake Variation: Omit the cocoa powder and add a streusel topping made from flour, brown sugar, butter, and cinnamon before baking.

FAQs (Frequently Asked Questions)

Q: Can I use a different size baking pan?
A: Yes, you can use a 9×13 inch pan. However, the baking time may be slightly shorter. Keep an eye on it!

Q: What if I don’t have nonfat dry milk powder?
A: You can omit it, but the cake may be slightly less tender. Adding an extra tablespoon of flour can help maintain the structure.

Q: Can I make this cake ahead of time?
A: Absolutely! Bake the cake a day in advance and store it covered at room temperature. Frost it just before serving.

Q: My cake came out dry. What did I do wrong?
A: Overbaking is the most common cause of dry cake. Make sure to check for doneness regularly and remove the cake from the oven as soon as a toothpick inserted into the center comes out clean.

Q: Can I use this recipe to make cupcakes?
A: Yes, this recipe works well for cupcakes. Fill cupcake liners about 2/3 full and bake for approximately 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Final Thoughts

The Bag Style Shake a Cake is a testament to the fact that deliciousness doesn’t always require fancy equipment or complicated techniques. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is a foolproof way to whip up a comforting treat, especially when you’re on the go. So, grab a bag, gather your ingredients, and get ready to shake your way to a delightful dessert! I encourage you to try this recipe and share your feedback. For an extra touch of indulgence, pair a slice of this cake with a warm cup of coffee or a scoop of your favorite ice cream. Happy baking!

Bag Style Shake a Cake Recipe