Wacky Cake
Wacky Cake is moist, chocolatey, and easy to make! This vintage cake was popular in the Depression era, so is sometimes called Depression Cake, and contains no butter, milk, or eggs.
You are in the right spot if you love a great cake recipe. This Wacky Cake is made with simple ingredients and is easy to assemble. Packed full of chocolate flavor, this cake recipe has stood the test of time. It is moist and rich and can be topped with anything you desire.
The best part? Wacky Cake doesn’t contain some of the key ingredients other cakes tend to need. Free of milk, eggs, and butter, this cake is great for dairy-free and vegetarians. Take it to your next potluck or gathering, or enjoy it as a sweet treat at the end of a family meal. No matter what you choose, it is the best chocolate cake.
Why You’ll Love This Recipe
- Quick and Easy: This delicious cake is incredibly easy to make. The instructions are simple, the ingredients are limited, and the time it takes to make it is minimal. You can quickly whip up this wacky cake recipe without too much fuss.
- Simple Ingredients: Wacky Cake uses basic pantry staples that are usually readily available in most kitchens, such as flour, sugar, cocoa powder, and vegetable oil. You can probably make this cake without having to go to the store for ingredients.
- No Eggs or Dairy: This cake is ideal for those with dietary restrictions or allergies to eggs or dairy. It’s also a great option when you run out of these ingredients and still want to enjoy a homemade cake.
- Nostalgia Factor: Wacky Cake, also known as Crazy Cake or Depression Cake, has a historical element. It originated when certain ingredients were scarce, and people had to get creative with what they had. This is a very nostalgic recipe to make.
- Budget-Friendly: Wacky Cake is cost-effective and doesn’t require expensive ingredients. It’s a budget-friendly option for those looking to enjoy a homemade dessert without breaking the bank.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- All-purpose flour
- Sugar
- Cocoa powder
- Baking soda
- Salt
- Vanilla
- Vegetable oil
- White vinegar
- Cold water – Not necessarily ice cold, but definitely the coldest your faucet can get.
How to Make Wacky Cake
Follow along to learn how to make wacky cake – it is super delicious!
- Step One: Preheat oven to 325°F.
- Step Two: Add flour, sugar, cocoa, baking soda, and salt to a large bowl. Stir to combine. Make three wells in the mixture.
- Step Three: Add vanilla, oil, and vinegar to each well. Pour in cold water and beat until no lumps are left.
- Step Four: Pour the batter into an ungreased 9×13 inch baking pan. Bake for 60 minutes or until a toothpick comes out clean. Let cool before cutting.
What to Serve With This Recipe
Serve this easy chocolate cake with your favorite dessert sides.
Variations and Substitutions
- Oil Options: Instead of vegetable oil, you can use melted coconut oil, melted butter, or a neutral oil like canola. If you use the same ratios, the cake should turn out fine.
- Spices: Add a pinch of cinnamon or a dash of espresso powder to the dry ingredients. This will add an extra layer of flavor to this simple chocolate cake recipe.
- Frosting or Toppings: While the cake is delicious, you can top it with your favorite frosting, glaze, or a dusting of powdered sugar for added sweetness. The option is entirely yours.
Storage Instructions
If you have leftovers of this wacky chocolate cake, you can store them rather easily. Wait for your cake to cool; once it is cooled, place it in an airtight container. It can be stored on the top of your counter for up to 3 days.
Can I Freeze?
Yes. This simple cake can also be stored in the freezer. Ensure it has completely cooled, then wrap it in freezer-safe plastic wrap or place it in a freezer-safe container. It can be kept in the freezer for up to 3 months.
Recipe Tips and Tricks
- Sift Dry Ingredients: Sifting the flour, cocoa, baking soda, and salt together before adding them to the wet ingredients can help remove lumps. You want to ensure an even distribution of dry ingredients, so make sure to sift.
- Mix well, but don’t overmix: After adding the wet ingredients, mix the batter until it is combined. Overmixing can result in a dense cake, so stop once you no longer see dry flour.
- Check for Doneness: Oven temperatures can vary, so it’s important to check for doneness using a toothpick or cake tester. Insert it into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. Just make sure there is no wet batter on the toothpick.
- Cool Completely Before Cutting: Allow the cake to cool completely in the pan before cutting it to serve. This helps the texture set, making the slices easier to cut without crumbling.
Can I Use Coffee Instead of Water?
Yes, you can substitute coffee for water in your Wacky Cake recipe. Using coffee can add depth and richness to the cake’s chocolate flavor, giving it a unique and delicious twist. Before adding it to the batter, please ensure the coffee is cooled.
Other Names
- Crazy Cake
- Depression Cake
- War Cake
- Poor Man’s Cake
- Milkless, Eggless, Butterless Cake
- Sweetheart Cake
- Mix-in-the-Pan Cake
- No-Bowl Cake
- One-Pan Chocolate Cake
Can I Make it Into Cupcakes?
Yes. You can make wacky cakes into cupcakes. The recipe’s simplicity allows for several different versions.
- Step One: Preheat your oven to 325°F (163°C).
- Step Two: Prepare your cupcake pan with liners.
- Step Three: Fill each cupcake liner with the Wacky Cake batter, filling each about 2/3 to 3/4 full.
- Step Four: Bake in the preheated oven. Start checking for doneness around 15-20 minutes by inserting a toothpick into the center of a cupcake. They’re done if it comes out clean or with a few moist crumbs (not wet batter).
- Step Five: Once baked, let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- Step Six: Frost and decorate the cupcakes as desired.
What Makes it Wacky?
Wacky Cake earns its whimsical name due to its unconventional cake-making approach. This recipe excludes traditional ingredients like eggs, butter, and dairy, relying instead on a one-bowl method, where the batter is mixed directly in the baking pan.
Why Do You Add Vinegar?
The baking soda and vinegar react during baking to create carbon dioxide, allowing the cake to rise!
Can You Taste the Vinegar?
No. The flavor of the vinegar will not be detectable within your chocolate cake. It is only there to work as a leavening agent.
Vintage Recipes
- Radio Pudding
- Coconut Pie
- Impossible Pie
- Earthquake Cake
- Mocha Cake
- Pineapple Cake
- Oatmeal Cake
- Fruit Cocktail Cake
- Shoofly Pie
- Cracker Pudding
Try this Chocolate Rum Cake.
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Wacky Cake
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Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- ½ cup cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp vanilla
- ½ cup vegetable oil
- 2 tbsp white vinegar
- 2 cups cold water
Instructions
- Preheat oven to 325°F.
- Add flour, sugar, cocoa, baking soda and salt to a large bowl. Stir to combine. Make 3 wells in mixture.
- Add vanilla, oil and vinegar to each of the wells. Pour in cold water and beat until no lumps are left.
- Pour into an ungreased 9×13 inch baking pan. Bake for 60 minutes or until a toothpick comes out clean. Let cool before cutting.
Notes
- No eggs, milk, or butter needed! This Depression-era cake is naturally vegan and budget-friendly without sacrificing flavor or texture.
- Make it your own: Add a handful of chocolate chips, chopped walnuts, or a pinch of cinnamon for extra flavor.
- Use a whisk or spoon: No mixer required—just stir until smooth.
- Don’t grease the pan: It bakes best in an ungreased 9×13-inch pan, just like the old-fashioned version.
- Storage: Store covered at room temperature for up to 3 days, or freeze slices for up to 3 months.
- Top it off: Delicious on its own, but you can also frost it with your favorite icing or dust it with powdered sugar once cooled.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Hi looks great love to make it just a question what type of flour is used in this recipe
It’s all-purpose flour.
I found an old (1950) raisin tea cake but don’t know the ingredients ..
Super-fine sugar….can’t find sugar?
Instead of vanilla & almond extract… this can be used. 1 tbsp Rose water with 1/2 teas of mace… what is Rosewater?
Could you help direct me to place to find these. Thank You, Pat
I’ve never used it in baking, but have heard of it before. I found some on Amazon here: https://amzn.to/3XpsTrT
I simply love this recipe and how delicious this cake is! I can basically make this cake at any given time because the ingredients for it are staples that I always have on hand. I’ve made it a number of times now both for birthdays and when I’m just in the mood for a treat! Everyone thinks it’s delicious! In my book, that’s a win-win!
It came out soooooo good!! Moist and delicious.. got a lot of complements!
My Mom made this cake when I was a child and I have made it for my family for 71 years. It is the best cake ever and so easy.
Forgot to mention that I also used coconut oil.
I made this but forgot the water! Everybody loved it and it was gone immediatly!
We call this vinegar cake in my house for obvious reasons. I also love the gross out response for those unfamiliar with it It’s an awesome recipe. I usually replace the water with cold coffee for an even richer chocolate taste. Thanks for sharing!
My mom used to make this when we were kids. When I say this pin I told my son about it. He thought I was nuts so I made one for my granddaughters birthday. It was a hit! Everyone loved it! I put peanut butter icing on it as it should be on chocolate cake!
Awesome. Been making similar to this for years. Was done in about 35 minutes though. My wife really enjoyed her Birthday cake.
we made it right in the pan!
I first made this in middle school, in my cooking class. Then I made it at home for my family. Ive been looking for the the recipe for so long. I always wanted to make it for my kids, but never could. Now, I’ll just have to do it with my grandkids!
Only email that I have.
Made it & it was oily tasteing!
My Dad perfected this recipe & I have won numerous contests using his recipe
Bookmarked! Always good to have alternate recipes for when you don’t have the right ingredients for your usual recipes 🙂
We love an old fashioned Wacky Cake, it is always good! Hope you have a fantastic week and thanks so much for sharing with us at Full Plate Thursday!
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Miz Helen
This was my mom’s go-to chocolate cake all growing up. She made a boiled chocolate frosting to go over it. Soooo yummy!