Wacky cake is a vintage chocolate cake dating back to the great depression that requires no eggs, no butter, no milk – only basic pantry items.
Why this recipe works
Wacky Cake, also known as crazy cake, depression cake, or even crazy wacky cake, was coined as such because the recipe does not use eggs nor butter. Rationing was a very real and serious thing during wartime, and many ingredients we find common today, such as eggs, butter, sugar, and milk were all in pretty short supply.
That left home bakers with the dilemma of creating desserts with limited, and often crucial ingredients. The secret to this cake is the last-minute combination of vinegar and baking soda, which together are used as leavening, much like that volcano you made in science class when you were a kid. Vintage recipes are often fascinating, and the stories behind their creation are wonderful!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
OIL – Using oil instead of butter for the fat allows you the opportunity to use your favorite oil, or even something like coconut oil as an alternative. I used canola oil and have not experimented with anything else. Please do let me know your results if you do!
DRY INGREDIENTS – All-purpose flour, granulated white sugar, salt, baking soda, unsweetened cocoa powder, and powdered sugar are the dry ingredients you will need.
VINEGAR – The scientific combination of the baking soda and vinegar will cause the cake to rise.
How to Make Wacky Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 degrees F.
- In an 8-inch square baking pan, whisk together the flour, sugar, salt, baking soda and cocoa.
- Use a spoon to make three wells in the dry ingredients, one large well and two smaller wells. Pour the oil into the largest well, the vinegar into one of the smaller wells, and the vanilla into the last well.
- Pour the cold water over the top of everything and stir it all together with a fork.
- Immediately transfer the pan to the oven and bake for 30 to 35 minutes.
- Remove the cake to a wire rack to cool. When cooled, cut into squares and sift powdered sugar over the top.
Frequently Asked Questions & Expert Tips
Store wacky cake in an air-tight container or cover tightly with plastic wrap. Keep at room temperature for 3-4 days.
Yes, this cake freezes well. Simply wrap the ungarnished cake in a few layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator and top with powdered sugar.
Serving Suggestions
Wacky cake is most famously topped with a dusting of powdered sugar, however, you can certainly try it with chocolate fudge frosting or use your favorite no milk or butter frosting recipe instead.
Ingredients
- 1 1/2 cup all-purpose flour
- 1 cup granulated white sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup unsweetened cocoa powder
- 6 tablespoons canola oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup cold water
- powdered sugar for dusting
Things You’ll Need
- 8×8 baking pan
- Whisk
Before You Begin
- If you decide to try this, be sure to follow the instructions, which include making little wells in the dry ingredients and placing certain liquids in each one. The scientific combination of the baking soda and vinegar will cause the cake to rise. Deviating from the recipe instructions may not yield the results you want.
- Using oil instead of butter for the fat allows you the opportunity to use your favorite oil, or even something like coconut oil as an alternative. I used canola oil and have not experimented with anything else. Please do let me know your results if you do!
Instructions
- Preheat oven to 350 degrees F.
- In an 8-inch square baking pan, whisk together the flour, sugar, salt, baking soda and cocoa.
- Use a spoon to make three wells in the dry ingredients, one large well and two smaller wells. Pour the oil into the largest well, the vinegar into one of the smaller wells, and the vanilla into the last well. Pour the cold water over the top of everything and stir it all together with a fork.
- Immediately transfer pan to the oven and bake for 30 to 35 minutes.
- Remove cake to a wire rack to cool. When cooled, cut into squares and sift powdered sugar over the top.
Expert Tips & FAQs
- Store wacky cake in an air-tight container or cover tightly with plastic wrap. Keep at room temperature for 3-4 days.
- Freezing – wrap the ungarnished cake in a few layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator and top with powdered sugar.
- Wacky cake is most notably topped with a dusting of powdered sugar, however, you can certainly try it with chocolate fudge frosting or use your favorite no milk or butter frosting recipe.
