Wacky Cake

This wacky cake is a super simple chocolate cake that is made without eggs, butter or milk! The cake batter is made without an electric mixer and mixes up in minutes.

 

You don’t need eggs, butter, or even a mixing bowl to make this rich, moist, wacky chocolate cake! Wacky Cake—sometimes called a chocolate depression Cake or Crazy Cake—was created during the Great Depression when ingredients like eggs and dairy were scarce. But don’t let its humble roots fool you—this cake is incredibly chocolatey, super moist, and easy enough to make anytime a chocolate craving strikes.

This wacky cake recipe is one that makes you do a double take: no eggs? no butter? no milk? But thanks to a clever combo of pantry staples and a touch of vinegar for lift, it bakes up beautifully every time. And once it’s cooled, a thick, creamy chocolate frosting takes it over the top.

Because this cake recipe really does deserve it’s own showcase here on the blog. And top it with my EASY Chocolate Buttercream Frosting and you have seriously the best chocolate cake hands down. 

This cake was actually one of the first recipes I showed my students in my new Kids online baking class, because I think it’s such an easy beginner recipe to focus on proper measuring and a perfect recipe for kids to try and make themselves.

Why You Will Fall In Love With This Cake

• No eggs, butter, or milk needed – The acid from the vinegar reacts with the baking soda to help the cake rise and stay tender. Great for dairy allergies!
• Easy chocolate cake made from pantry staples – Uses everyday ingredients you probably already have.
• Moist and flavorful – The oil keeps it soft and moist, while cocoa powder adds deep chocolate flavor.  It’s bakes up to a very moist cake!
• One bowl, no fuss – The batter mixes together in minutes—no mixer needed! Perfect birthday cake even kids could make!
• Perfect for allergies – It’s naturally egg-free and dairy-free (skip the frosting or use a dairy-free version!).

Why is it called the chocolate depression cake?

So this crazy cake recipe came about during the 1930’s depression, when certain ingredients were hard to come by. Not much different than right now. So it’s no doubt that this cake would have a resurgence right now.

But honestly even when grocery stores begin to normalize and ingredients are back in stock, I beg of you to not forget about this wacky cake.

Ingredients Needed

Here’s a quick look at the key ingredients that make this cake so easy and delicious. (Full amounts are in the recipe card below!)

• Flour – Regular all-purpose flour is perfect for this recipe.
• Cocoa powder – Use unsweetened cocoa powder for a rich chocolate flavor. Dutch-process cocoa works too for an even deeper flavor.
• Light brown sugar + granulated sugar – The brown sugar adds a hint of molasses that enhances the chocolate.
• Vegetable oil – Keeps the cake moist without any dairy. Can use another neutral oil such as canola oil.
• Vinegar – Reacts with the baking soda to help the cake rise. White vinegar or apple cider vinegar both work.
• Vanilla extract – For extra flavor.
• Water – Just plain tap water is all you need!
• For the frosting: You’ll need unsalted butter, powdered sugar, vanilla extract, heavy cream, and more cocoa powder for a rich, fluffy chocolate frosting.

How to Make Wacky Cake (Step-by-Step)

Make the cake:

Place an oven rack in the middle position. Preheat the oven to 350^oF (180^oC). Spray a 9-inch square nonstick pan with baking spray. I like to line my pan with parchment paper.

In a medium bow, whisk together the flour, brown sugar, cocoa, granulated sugar, baking soda, and salt.

In a second large bowl, whisk together the oil, vinegar, vanilla and water. 

Add the dry ingredients to the oil mixture. Stir just until combined. Do not overmix.

Pour batter into the prepared pan, smoothing the top.

Bake until just firm and a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Place the cake to cool completely on a wire rack.

Once the cake has completely cooled, top with frosting is using.

Make the frosting: 

In a stand mixer, fitted with a paddle attachment, cream the butter first until light and fluffy on medium-high speed, for about 1 minute.

With the mixer on low speed, slowly add in the powdered sugar, 1/2 cup at a time. And then once incorporated, mix on medium-high speed for about 1 to 2 minutes until light and fluffy.

With the mixer on low, add the vanilla extract and heavy cream. Mix on low to combine.

Add in the cocoa powder and mix on low speed at first until incorporated.

Increase the speed to medium-high speed and mix for 8 minutes until light and fluffy. Scrape down the bowl as needed.

Spread on to cooled cake. Top with sprinkles if using.

Recipe Tips

• Don’t overmix – Once the flour is added, stir just until you no longer see streaks. Overmixing can make the cake dense.
• Cool completely before frosting – Otherwise, the frosting will melt into the cake.
• Sift cocoa powder if lumpy – This helps it blend smoothly into the batter or frosting.

Storage Tips

• At room temperature – Store frosted cake covered tightly with plastic wrap for up to 3 days.
• Refrigerator – If your kitchen is warm, refrigerate the cake and bring it to room temp before serving.
• Freezer – Freeze the unfrosted cake tightly wrapped for up to 2 months. Thaw, then frost when ready to serve.

Recipe Variations

You could swap out the chocolate frosting for a different flavor like peanut butter frosting, or my super popular peanut butter cream cheese frosting! Or try my super creamy vanilla frosting. You could always mix in Oreo cookies and make my Oreo frosting. 

Or serve with some vanilla ice cream, raspberry sauce, or homemade whipped cream!

Recipe FAQs

More Cake Recipes To Try

• Momofuku Milk Bar Cake
• Grapefruit Pound Cake
• Gluten Free Clementine Cake
• Checkerboard Cake
• Lemon Raspberry Bundt Cake Recipe
• Banana Cake Recipe