Wacky Cake
User Reviews
4.7
Wacky Cake
Description
The Wacky Cake is a simple chocolate cake that relies on pantry staples such as all-purpose flour, sugar, unsweetened cocoa powder, baking soda, salt, white vinegar, vanilla extract, vegetable oil, and water. The dry ingredients are mixed directly in an ungreased 8-inch glass or ceramic pan, with wells made for the vinegar, vanilla, and oil, followed by pouring water over the mixture. Stirring combines all ingredients into a batter that bakes into a moist, tender chocolate cake without eggs or dairy.
Once baked, the cake is cooled completely before applying a vanilla butter frosting, which is made by whipping room-temperature unsalted butter until light and fluffy, then gradually adding powdered sugar and vanilla extract to achieve a creamy, smooth topping. This frosting balances the cocoa flavor with vanilla sweetness and adds richness.
The cake’s texture is soft and moist with a subtle chocolate taste that results from the vinegar and baking soda reacting during baking. It is a practical recipe for those with dietary restrictions or lacking common ingredients while still providing a satisfying chocolate dessert.
Ingredients
For the Cake:
- 1½ cups all-purpose flour
- 1 cup sugar
- 4 tbsp unsweetened cocoa powder rounded
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 6 tablespoons vegetable oil
- 1 cup water
For the Vanilla Frosting:
- 1 cup unsalted butter at room temperature
- 2½ cups 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
- Nutritional values provided are based on a single serving portion.
- Bake in a glass or ceramic pan as metal pans do not perform the same due to the chemical reaction needed.
- Ensure complete mixing to avoid dry pockets of flour or cocoa powder before baking.
- Allow the cake to cool fully before frosting to prevent melting the frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 564 kcal
% Daily Value*
| Calories | 564kcal | 28% |
| Carbohydrates | 73g | 24% |
| Protein | 2g | 4% |
| Fat | 30g | 46% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 54mg | 18% |
| Sodium | 386mg | 16% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 55g | 110% |
| Vitamin A | 630IU | 13% |
| Calcium | 12mg | 1% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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