wacky chocolate cake recipe

Written ByJenny Smyth Posted on
wacky chocolate cake recipe
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The Best wacky chocolate cake recipe

I’m so excited to share this wacky chocolate cake recipe with you all! I’ve been making it for years, and it’s always a hit with my family and friends. This recipe is a classic, and it’s perfect for any occasion – whether you’re hosting a dinner party or just need a sweet treat for your kids.

The best part? It’s ridiculously easy to make and requires only a few ingredients. I mean, who doesn’t love a good chocolate cake?!

The story behind this recipe is that it originated from an old Southern cookbook, where it was known as ‘Wacky Cake’. The name stuck, and now it’s a staple in many American households. My mom used to make it for me when I was a kid, and I’ve been hooked ever since.

The texture is moist and fluffy, with just the right amount of chocolatey goodness. And let’s be real – who doesn’t love a good ol’ fashioned chocolate cake?! It’s comfort food at its finest.

So go ahead, grab your apron, and get ready to indulge in this decadent delight! I’ve tweaked the recipe over the years to make it even better – using less sugar, adding some extra cocoa powder for depth of flavor, and perfecting the ratio of liquid to dry ingredients. Trust me when I say this cake will be a game-changer in your kitchen!

Wacky Chocolate Cake

Wacky Chocolate Cake

4.7 from 1971 votes

This wacky chocolate cake is a vintage depression-era recipe that uses no eggs, milk, or butter. It creates a moist and rich chocolate cake with a tender crumb using simple pantry staples.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon white vinegar
1/3 cup vegetable oil
1 cup cold water

For the Icing (optional)

1 cup powdered sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons milk
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease an 8×8 inch square baking pan with butter or non-stick spray to ensure the cake releases easily.
3In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
4Use a spoon to make three separate wells in the dry mixture: one for the vanilla extract, one for the vinegar, and one for the vegetable oil.
5Pour the vanilla extract into the first well, the vinegar into the second well, and the vegetable oil into the third well.
6Pour the cold water over the entire mixture and stir with a spatula until just combined, being careful not to overmix.
7The batter will be thin.
8Pour the batter into the prepared baking pan and spread it evenly.
9Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10The cake should spring back when lightly touched.
11Allow the cake to cool in the pan on a wire rack for about 10 minutes.
12If making the icing, whisk together the powdered sugar, cocoa powder, milk, and vanilla extract in a small bowl until smooth.
13Pour the icing over the warm cake and spread it evenly.
14Let the cake cool completely before slicing and serving.

🔧Equipment

8×8 inch square baking pan
Mixing bowl
Whisk
Spatula
Measuring cups and spoons
Toothpick

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 10g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 320mg🌾Total Carbs: 47g🥦Dietary Fiber: 2g🍬Sugars: 27g🥩Protein: 3g

📝Notes

This cake is best enjoyed the day it is made, but it can be stored in an airtight container at room temperature for up to 2 days. For a vegan version, ensure your sugar is vegan-friendly and use a plant-based milk for the icing.

Watch Video Of How Wacky Chocolate Cake Works

This wacky chocolate cake recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a sweet treat for your kids.

One of my favorite things about this recipe is how well it holds up after being stored in an airtight container at room temperature for several days.

You can also freeze individual slices or the entire cake for later use – just thaw at room temperature when you’re ready to enjoy it again.

❓ Frequently Asked Questions About Wacky Chocolate Cake

Q: What makes this wacky chocolate cake recipe so special?

This recipe is unique because of its simplicity and the way the ingredients come together to create a rich, moist texture.

The addition of buttermilk gives the cake an extra boost of moisture and tenderness.

Another key factor is the use of unsweetened cocoa powder – it adds depth and intensity to the chocolate flavor.

Q: Can I use milk instead of buttermilk?

You can substitute milk for buttermilk if you don’t have any on hand.

However, keep in mind that using milk will give your cake a slightly different taste and texture.

Q: Why do you recommend using Dutch-processed cocoa powder?

Dutch-processed cocoa powder has been treated with an alkalizing agent to neutralize its natural acidity.

This process gives the cocoa powder a more mellow flavor and helps it dissolve more evenly in the batter.

Q: Can I make this cake in advance?

You can prepare the batter up to 24 hours in advance and store it in the fridge until you’re ready to bake it.

Just be sure to give yourself enough time for the cake to cool completely before serving.

Q: How do I ensure my cake doesn’t become too dense?

To avoid overmixing the batter, mix your wet ingredients separately from your dry ingredients before combining them.

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