Wacky Cake Recipe: A Depression Era Chocolate Cake Recipe for the Ages by Jan Mostrom
I'll take wacky any day if it means less cleanup and only one pan for the cake and one for the frosting. This delicious wacky cake recipe, which was invented during the Great Depression, veers from the norm because it doesn't contain eggs or dairy, and it all gets mixed in the pan that you bake it in. Once the dried ingredients are added, you can have the kids make wells in it and then add the wet ingredients – just to make it even more wacky!
To make this egg-free, dairy-free chocolate cake recipe, you will need to gather the following ingredients for the cake: flour, granulated sugar, unsweetened cocoa powder, baking soda, kosher salt, canola oil, white vinegar, vanilla extract and optional pecans. For the frosting you need butter, milk, cocoa powder, powdered sugar and vanilla.
Serve this easy one-pan chocolate cake for dessert with a big scoop of vanilla ice cream on the side. It's also delicious with a cup of coffee or glass of ice cold milk.
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Cuisine: American
Prep Time: 20 minutes plus time to cool
Cook Time: 25 to 30 minutes
Total Time: 50 minutes plus cooling time
Servings: 8
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/3 cup canola oil
- 1 tablespoon distilled white vinegar
- 2 teaspoons vanilla extract
- 1 cup water
- 1/4 cup chopped toasted pecans (optional)
Frosting
- 1/3 cup butter
- 1/4 cup whole milk
- 3 tablespoons unsweetened cocoa
- 2 3/4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Helpful Products
- Measuring Cups
- Measuring Spoons
- Baking Dishes
- Rubber Spatula
- Airtight Containers
- 8x8-inch Baking Pan
- Sifter
- Toothpicks
Recipe Notes
- If you're not a fan of frosting on your cakes, leave it off.
- Instead of pecans, you could use almonds or walnuts.
- Store the cake in an airtight container on the counter.
Here's how to make it:
- Sift the flour, sugar, cocoa powder, baking soda and salt into a 8x8-inch or 9x7-inch baking pan (no need to grease the pan).
- Make three wells in the dry ingredients with a large spoon (one large and two small).
- Pour the vanilla extract and vinegar in the small wells, and the oil into the large well.
- Add the water to the pan and stir the mixture well until it is all combined.
- Place the pan into a preheated 350-degree F oven and bake for 35 to 30 minutes, or until a toothpick comes out clean. Place on a rack and cool for 30 minutes to an hour before frosting.
- To make the frosting, to the butter, milk and cocoa into a saucepot.
- Cook on medium-low heat, stirring often with a rubber spatula, until it comes to a simmer.
- Turn off the heat and add all the vanilla and powdered sugar, little by little, until it is smooth.
- Frost the cake and top with the pecans.
- Serve with vanilla ice cream, if desired.
Nutrition Facts Per Serving
Calories: 340
Total Fat: 8.5g
Saturated Fat: 2.9g
Cholesterol: 9mg
Sodium: 334mg
Total Carbohydrate: 64.2g
Dietary Fiber: 2g
Total Sugars: 43.6g
Protein: 3.4g
Vitamin D: 4mcg
Calcium: 15mg
Iron: 2mg
Potassium: 106mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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