Yield: 9 servings
Wacky Cake
Wacky Cake is a vintage, Great-Depression era, from scratch, a recipe that makes a dense, incredibly moist chocolate cake without the use of eggs, butter, or milk! This delicious cake recipe is topped with vanilla frosting and sprinkles to make a perfectly sweet snacking cake that can also be used for special occasions. It makes a wonderful Science/STEM activity to do with kids as well as a great history lesson. vegetarian
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Ingredients
Cake Batter
- 1 1/2 cup all-purpose flour
- 1 cup granulated white sugar (or same amount of confectioner's sugar)
- 1/2 teaspoon Kosher salt
- 1 teaspoon baking soda
- 1/2 cup unsweetened cocoa powder
- 6 tablespoons Canola oil (or same amount vegetable or flavorless oil)
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 cup cold water
Buttercream Frosting
- 1 tablespoon unsalted butter
- 1-2 tablespoons milk (or substitute the same amount non-dairy milk or water), amount depending on how thick you want the frosting
- 1 cup confectioner's sugar
- 1/8 teaspoon (pinch) of Kosher salt, optional (to counteract the sweetness)
- 1/2 teaspoon pure vanilla extract
- Sprinkles, amount to taste
Instructions
- Preheat your oven to 350 degrees F. In an 8 x 8-inch baking pan, whisk flour, sugar, salt, baking soda, and cocoa until evenly combined.
- Make 3 wells in the flour mixture, 1 large for the oil and 2 small for the vinegar and the vanilla extract.
- Add the Canola oil, white vinegar, and vanilla extract to the wells.
- Pour 1 cup water over the mixture and using a fork, mix the cake batter until completely combined.
- Bake in the 350 degree oven for 30-35 minutes.
- When it's done a toothpick or butter knife should come out clean. Allow the cake to cool completely before frosting the top.
- To Make the Buttercream Frosting: In a medium bowl, add the room temperature unsalted butter, confectioners sugar, pinch of salt (optional), and whisk to combine. Add a splash of the milk, add the vanilla extract and using a handheld electric mixer, mix on low until completely mixed. Add more milk if you want the frosting to be thinner. Using a baking spatula, add the frosting to the top of the completely cooled cake. Using an offset spatula, spread the frosting evenly over the top. Add optional sprinkles. Cut into 9 even pieces, serve and enjoy!
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 708Total Fat: 17gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 2536mgCarbohydrates: 99gFiber: 32gSugar: 3gProtein: 33g
Please note that the Calculated Nutrition is an estimate at best.