Wacky Cake
Chocolate cake with a simple vanilla frosting – this “wacky cake” recipe, which uses no butter, eggs or milk, was popular during WWII when rationing was prevalent.
Last month, I made Chocolate Dump-It Cake, which is a one-pot cake recipe dating back to the 1930’s or 1940’s, and it has quickly become one of the most popular recipes I’ve shared recently. A reader left a comment on that post about “wacky cake”, and another reader, Nancy, emailed me her family’s recipe for this one-pan, light-as-air chocolate cake.
The premise of the cake – the reason it’s “wacky” – is that there is no butter, no eggs and no milk in the cake. Everything is mixed together right in the pan, using only a fork. After doing some reading, I found that this was a popular recipe during World War II because of the rationing of those ingredients. Those ladies knew what they were doing, because this is a phenomenal cake! My family couldn’t believe the cake lacked all of those typical cake ingredients, and happily devoured it, commenting over and over about how delicious it was.
This cake really could not be any easier to throw together – grab your favorite 8-inch square baking dish, put all of the dry ingredients in there and mix together with a fork.
Then, make three wells and add the vinegar, vanilla extract and oil into each… Pour water over the entire mixture and stir with a fork until well combined.
Voila! Ready for the oven!
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Nancy’s recipe said to top the cooled cake with your favorite vanilla frosting, so I did just that. It’s my standard vanilla that I use for any vanilla-topped cupcakes (like the homemade funfetti cupcakes); I was running low on vanilla extract, so I used vanilla bean paste in its place, and oh my! The flavor and all of those little bean specks – loved it!
The reviews were unanimous among my family – everyone loved the cake. It turned out wonderfully light, moist and full of chocolate flavor; the vanilla frosting was a great contrast and a big hit.
This recipe deserves to be in everyone’s recipe box – it’s so easy, super quick, and makes a wonderfully delicious chocolate cake suitable for any dessert occasion!
Watch How to Make Wacky Cake:
One year ago: Dark Chocolate Chip & Walnut Banana Bread
Five years ago: Peach Cobbler
Seven years ago: White Chocolate Macadamia Nut Cookies
Wacky Cake
Ingredients
For the Cake:
- 1½ cups (187.5 g) all-purpose flour
- 1 cup (200 g) sugar
- 4 tbsp (4) (rounded) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 6 tablespoons vegetable oil
- 1 cup (250 ml) water
For the Vanilla Frosting:
- 1 cup (227 g) unsalted butter, at room temperature
- 2½ cups (300 g) powdered sugar
- 1 tablespoon vanilla extract or vanilla bean paste
Instructions
- Make the Cake: Preheat oven to 350 degrees F.
- In an ungreased glass or ceramic 8-inch square pan (do not use metal), add the flour, sugar, cocoa powder, baking soda and salt, and stir to combine with a fork.
- Make three wells in the mixture and to those wells add the vinegar, vanilla extract and vegetable oil. Pour the water over the entire mixture and mix with a fork until thoroughly combined and no dry ingredients remain.
- Bake until a toothpick inserted in the center comes out clean, 26 to 30 minutes. Place the pan on a wire rack to cool completely before frosting.
- Make the Vanilla Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
- Using a spatula, spread the vanilla frosting evenly over the top of the cake. The cake can be stored, covered with plastic wrap, at room temperature, for up to 4 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
LoL, when I was growing up, my grandmother called this ‘crazy chocolate’ cake! The three C’s. In fact, I still have my childhood cook book with it in it. Now it’s being renamed but has been around for ages… Fun memories.
A friend of mine gave me your recipe. I made it the next day. I loved it. I didn’t put any frosting but added some fresh raspberries and made a crème anglaise to go with it. It works really well together.
I cooked it in a round ceramic bowl (flat bottom). Thank you for a wonderfully easy and yummy recipe.
Note:
I only put 1/2 teaspoon of salt though.
I remember my mother baking this cake in the 1940s & 50s.. I baked it yesterday & only used 1/4 tsp.salt; i added chopped walnuts to the batter & added brewed coffee as a replacement for the water & used 1/2 brown sugar & 1/2 white sugar. I mixed it per recipe directions with a fork but in a glass mixing bowl & then poured it into a well-greased pyrex baking dish. I then topped it with pecans. My husband asked why I haven’t made this luscious, delicious cake before ~ so thanks for reminding me of this terrific, & simple cake recipe !
I have made this Wacky for our anniversary for the last 56 years, as of today. I was given the recipe right after we were married. My husband loves it!
I made this cake 60 years ago, the first time with the help of my mother, and thereafter by myself except for lighting the oven. So easy and good enough to eat! 😊
We used to make this cake all the time when I was a kid. I am 69 now and this brings back memories.
I have made this so great when we go in our RV in the toaster oven 8×8 Is perfect. I take basics with us and this is perfect. Started using Serbia going to try that instead of sugat
I live in AZ what do I need to add for high alt for this to work
Can this be made into cupcakes?? Can you use a metal cupcake tin with liners?
Love smaller portion recipes and definitely easier ones, this one is just right on both categories. Thank you.
This has been a long time favorite in our family passed down for generations. Another name for it is depression cake, but wacky cake sounds so much better and that’s what we’ve always called it. We also top ours with gob icing. A light fluffy custard based icing, again with minimal ingredients and contains no powdered sugar.
Such a great recipe when you’ve got that chocolate cake craving but are short on ingredients. It comes together very quickly and while its baking you can whip up the very tasty icing. I stayed true to the recipe, I did add a pinch of Maldone sea salt to the icing. I’m sure coffee would be a great addition but I skipped it, too lazy to bother with it. Next time I make it I will mix it up in a bowl instead of the pan. It was a time consuming mess making method to combine the ingredients in the pan with a fork. I strongly suggest putting it in a bowl and using a whisk.
All in all a very good, very wacky cake!
My mom’s side of the family made these cakes without end.
My only suggestion is to use chilled coffee or espresso instead of water.
My Mom found this recipe back in the early 1950s in a small magazine called Workbasket. Having 4 kids she loved making it because it was simple and easy. I have been making it for 60 years and think it is the best chocolate cake ever. I double the recipe because 9×9 wouldn’t be enough…lolololol
Love it, it’s the recipe that my Grandma used.
Great and easy to prepare. I used avocado oil for the cake and it was fine! Thank you for sharing!
The cake I’ve been making for many years with my family I could not find my mom‘s recipe that she had which was double the size of yours which fits in a 9 x 13 cake pan just fine I’m glad it was easy to find online and your recipe is exactly like my moms was thank you so much for bringing back a good memory to me it’s a wonderful chocolate cake to make and very easy
YES!!!! Exactly this! Ours growing up was double this! And when we moved it got lost. So excited to pass this on to my kids now!
Hi,
I made this cake and it was awesome! My only problem was that there wasn’t enough! Could the recipe be altered for a regular 8×11 cake pan?
I’ve been making this cake for years and my ingredients are just doubled of the one online here for my 9×13 pan. The cook time may increase by 5 mins depends on your oven.
I just made one today it was done in 32 mins at 350
Delicious! I did not have a glass or ceramic pan so I used a metal 8×8 and it turned out wonderfully! My mom used to make this every so often growing up and we would just eat it warm with butter. I was craving her Wacky Cake when I came across your recipe. Tastes just like I remember. Also, I added the frosting which takes it to a whole new level. Thank you!
This is the first cake my mother taught me to bake! We use a butter, brown sugar, coconut topping and broil it on the warm cake. Yummy!
Thank you for this recipe. It came in super handy while we are staying at home during this coronavirus pandemic. I made a few changes, use coconut oil and ghee. And made it gluten-free. I’ve made it twice and everyone is loving it! Perhaps a re-post” for everyone while they’re staying at home with kids/limited supplies? Just a suggestion, thanks again!
What GF flour did you use? And when subbing with coconut oil, could you taste the coconut? Thx!
This is the EXACT same cake my mother used to make! It really doesn’t even need frosting, almost like a fluffy brownie. Thanks for sharing.
I made this recipe and it is moist and tastes great but the middle fell. I followed recipe exactly and baked for 30 minutes. Any clue as to why it fell?
Hey! What sorts of adjustments can be made for high altitude baking?
Here is a great resource page on high altitude baking adjustments: https://apex-male.info/high-altitude-baking-tips/%3C/a%3E%3C/p%3E
Do you think you can use a foil pan? Trying to make things in to take and drop with neigh ors and friends during quarantine so using foul baking pans to minimize dishes being all over town. Anyone tried in a foil baking pan?
Yes, definitely! And what a wonderful thing for you to do :)
Growing up, I remember my daddy telling me about an eggless, butterless, milkless
cake that his mama always made when he was little. Well, I just laughed in disbelief. Then he made it for us and it was
unbelievable! So when I found this recipe, it brought back those incredible
memories. I couldn’t wait to make it and it was wonderful!
So glad I found it! Will be making it often.
Can you use almond or olive oil.?
Hi Patricia, I do not recommend as I don’t think they are a neutral enough oil. Grapeseed may work, though.
I’ve been making this cake for 30+ years. You can use alternative oils, like olive oil, but there is a flavour (strength depends on your oo). I just put one in the oven with olive oil, in fact.
Try this with peanut butter frosting or sauce 😉
My grandson is allergic to lots of things so this recipe is a lifesaver! The whole family uses it now. It is easy to make, which is great, because everyone likes them.
This is a long-known American recipe, which given its age is amazing in that it hasn’t changed over these many years. It is a great starting point to teaching children how to make a cake. Since I use vinegar for dressings (and for other things such as cleaning windows), I always have that and all of the other ingredients on hand. One of those yum and easy gems!
I remember eating this cake as a kid. It’s also wonderful for my great granddaughter, who is horribly (think epi-pen) allergic to all dairy! Adjustment: I like a deeper chocolate flavor, so I add 1 large tablespoon of cocoa, and I double the apple cider vinegar. It’s still just as light and moist! My family topped the wacky cake with 1/3 cup brown sugar and 2 T. Flour, and if you can 2 Tablespoons butter. Make crumbs. They sink to the bottom of the pan and make marvelous craters! We don’t use sugary frosting…
This cake was so easy, so yummy, and I had everything in my pantry (which is why I chose it)! Perfect!