A moist, soft, rich chocolate cake made without eggs, milk, or butter, making this a very affordable, luscious dessert for anyone.
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We all know how expensive groceries have gotten recently, especially the eggs. Not only that, they can be hard to find, and when we do find them, the amount we can buy is limited. I went to the store yesterday, and they had someone designated to hand out eggs to customers to keep them from buying too many.
Even though eggs are hard to find, our cravings and need for cake are still the same. That’s where Wacky Cake comes in!
Where does Wacky Cake get its name?
Wacky Cake, also known as Depression Cake, War Cake, or Crazy Cake, originated during the Great Depression and wartime when ingredients such as eggs, milk, and butter were rationed. Cakes and other recipes were created using as few ingredients as possible.
What ingredients do I need for Wacky Cake?
Hot Water – I boil mine freshly in a teapot right before I use it. It “blooms” the cocoa powder for a deeper and richer chocolate flavor.
Cocoa Powder – I used Hershey’s Natural Unsweetened Cocoa Powder.
Instant Espresso Powder, optional – Complements the chocolate.
Flour – All-purpose flour, spooned and leveled.
Sugar – Granulated sugar.
Baking Soda – A leavening agent that helps the cake rise.
Salt – Table salt.
White Vinegar – You should make sure you use vinegar that has at least 5% acidity. This will react with the baking soda to help with the rise of the cake. (Think back to the volcano experiment you may have done in elementary or middle school.)
Vanilla Extract – Complements the chocolate flavor.
Canola/Vegetable Oil – You can use another kind of flavorless oil, too, like sunflower oil or safflower oil.
Powdered sugar – Thickens the icing due to the cornstarch.
This is the equipment you’ll need:
You’ll need the following to make Wacky Cake:
- 8×8 square baking pan or dish – I love this USA square baking pan.
- Butter or shortening if you are using a non-stick baking pan
- Medium and Large Mixing Bowls
- Whisk
- Silicone spatula to easily scrape all of the cake batter out of the bowl and into the baking pan.
How do I make Wacky Cake?
Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan, unless it’s non-stick.
In a medium bowl, whisk together the hot water, cocoa powder, and espresso powder (if using) until smooth. Set aside to cool slightly while preparing the other ingredients.
In a large mixing bowl, combine the flour, granulated sugar, baking soda, and salt. Whisk thoroughly to remove any lumps and ensure even distribution of the leavening agents.
Pour the cocoa mixture into the dry ingredients and whisk until the batter is smooth and no dry patches remain. Be sure to scrape the bottom and sides of the bowl. Add the vanilla extract, vinegar, and oil, and continue whisking until the batter is smooth and it starts to bubble.
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cake cool completely at room temperature.
Once the cake has cooled, prepare the icing. In a medium bowl, whisk together the powdered sugar, cocoa powder, and salt. Gradually add the water, mixing constantly, until you achieve a smooth, spreadable consistency. If the icing is too thick, add more water 1 teaspoon at a time. If it is too thin, add more powdered sugar 1 tablespoon at a time.
Spread the icing evenly over the top. Let the icing set for about 30 minutes before slicing and serving.
Are there any ingredient substitutions I can make?
- You can use any unflavored oil, like canola, vegetable, sunflower, or safflower.
- Milk can be used for the icing instead of water.
- To save time, use some store-bought chocolate frosting.
- The instant espresso powder can be omitted. It does enhance the chocolate richness.
How can I store this cake?
This can be stored on the counter either covered with plastic wrap or in an airtight container for up to 3 days.
You can also cover and store the Wacky Cake in the refrigerator for up to 6 days.
Wacky Cake can also be made in advance and stored in the freezer for 3 months. I recommend waiting to spread the icing on top before you serve it for the best results. Thaw the cake overnight in the fridge, top with fresh icing, and serve.
What’s the best temperature to serve this cake?
Room temperature is best for this cake, but you can also enjoy it chilled. If you store this in the fridge, bring it to room temperature before you dig in for the best flavors and texture.
Any tips for making Wacky Cake?
As soon as you combine the wet and dry ingredients, pour the batter into the baking pan quickly and get it in the oven as fast as you can. The vinegar and baking soda will start reacting and forming bubbles, so you’ll want it to start baking as soon as possible.
Wait until the cake has cooled completely at room temperature before spreading the icing on top.
Wacky Cake
Equipment
- Whisk
- Silicone Spatula
Ingredients
Wacky Cake
- 1 cup hot water
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon espresso powder optional
- 1 ½ cups all-purpose flour spooned and leveled
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- ⅓ cup vegetable/canola oil
Icing:
- 2 cups powdered sugar
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1/4 cup water
Instructions
- Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan, unless it's non-stick.
- In a medium bowl, whisk together the hot water, cocoa powder, and espresso powder (if using) until smooth. Set aside to cool slightly while preparing the other ingredients.
- In a large mixing bowl, combine the flour, granulated sugar, baking soda, and salt. Whisk thoroughly to remove any lumps and ensure even distribution of the leavening agents.
- Pour the cocoa mixture into the dry ingredients and whisk until the batter is smooth and no dry patches remain. Be sure to scrape the bottom and sides of the bowl. Add the vanilla extract, vinegar, and oil, and continue whisking until the batter is smooth and it starts to bubble.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cake cool completely at room temperature.
- Once the cake has cooled, prepare the icing. In a medium bowl, whisk together the powdered sugar, cocoa powder, and salt. Gradually add the water, mixing constantly, until you achieve a smooth, spreadable consistency. If the icing is too thick, add more water 1 teaspoon at a time. If it is too thin, add more powdered sugar 1 tablespoon at a time.
- Spread the icing evenly over the top. Let the icing set for about 30 minutes before slicing and serving.
Notes
- This unique depression-era cake gets its name from its lack of eggs, butter, or milk.
- The vinegar reacts with the baking soda to create a tender, moist chocolate cake.
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