Why You’ll Love This Recipe
Wacky Cake is simple, fast, and relies on common pantry ingredients, making it perfect for last-minute baking. Its eggless and dairy-free batter is surprisingly rich and tender, while the cocoa flavor shines through beautifully. The light buttercream frosting adds just the right touch of sweetness, and sprinkles make it festive and fun.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cake Batter
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar (or same amount confectioner’s sugar)
- ½ teaspoon Kosher salt
- 1 teaspoon baking soda
- ½ cup unsweetened cocoa powder
- 6 tablespoons canola oil (or vegetable/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 non-dairy milk/water, adjust for desired thickness)
- 1 cup confectioner’s sugar
- ⅛ teaspoon Kosher salt (optional, to balance sweetness)
- ½ teaspoon pure vanilla extract
- Sprinkles, for decorating
Directions
- Preheat oven to 350°F (175°C) and grease an 8-inch round or square cake pan.
- In a large mixing bowl, whisk together flour, sugar, salt, baking soda, and cocoa powder.
- Add oil, vinegar, vanilla extract, and cold water. Mix until smooth and well combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool completely in the pan on a wire rack.
- For the frosting: in a small bowl, mix butter, milk, confectioner’s sugar, salt, and vanilla until smooth and spreadable.
- Spread frosting evenly over cooled cake.
- Decorate with sprinkles as desired before serving.
Servings and Timing
This recipe makes about 8 servings.
Prep time: 10 minutes
Bake time: 30–35 minutes
Frosting & decorating: 10 minutes
Total time: about 50–55 minutes
Variations
- Nutty Twist: Fold in chopped nuts to the batter for added crunch.
- Chocolate Overload: Mix mini chocolate chips into the batter or sprinkle on top of frosting.
- Fruit Addition: Add fresh berries on top or serve with fruit compote.
- Dairy-Free Frosting: Use plant-based butter or coconut cream for frosting.
- Layer Cake: Double the recipe to make a two-layer cake.
Storage/Reheating
Store cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Reheat slices briefly in the microwave if desired; frosting may soften slightly.
FAQs
Why is it called “Wacky Cake”?
It’s called “wacky” because it’s made without eggs, milk, or butter ingredients usually considered essential in traditional cakes.
Can I use brown sugar instead of white sugar?
Yes, but the cake will be slightly denser and have a richer flavor.
Can I make cupcakes instead?
Yes, divide batter into a lined muffin tin and bake for 18–22 minutes.
How moist is the cake?
Very moist and tender, thanks to the oil and vinegar combination.
Can I make frosting ahead of time?
Yes, store frosting in an airtight container in the refrigerator and stir well before spreading.
Conclusion
Wacky Cake is an easy, fun, and surprisingly decadent chocolate cake that everyone will love. With its simple ingredients, moist texture, and customizable frosting and toppings, it’s perfect for casual baking, celebrations, or last-minute dessert cravings. Eggless, dairy-free, and utterly delicious, this cake proves that sometimes the “wacky” recipes are the best ones.
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Wacky Cake
Wacky Cake is a moist, tender, and easy-to-make chocolate cake made without eggs, milk, or butter in the batter. Topped with light buttercream frosting and sprinkles, it’s perfect for kids, casual gatherings, or any time you crave a simple, delicious chocolate dessert.
- Total Time: 50–55 minutes
- Yield: 8 servings
Ingredients
1 ½ cups all-purpose flour
1 cup granulated sugar (or confectioner’s sugar)
½ teaspoon Kosher salt
1 teaspoon baking soda
½ cup unsweetened cocoa powder
6 tablespoons canola oil (or vegetable/flavorless oil)
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1 cup cold water
For frosting: 1 tablespoon unsalted butter, 1–2 tablespoons milk or non-dairy milk, 1 cup confectioner’s sugar, ⅛ teaspoon salt (optional), ½ teaspoon vanilla extract, sprinkles for decorating
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch round or square cake pan.
- Whisk together flour, sugar, salt, baking soda, and cocoa powder in a large bowl.
- Add oil, vinegar, vanilla, and cold water; mix until smooth and combined.
- Pour batter into prepared pan and smooth the top.
- Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely in pan on a wire rack.
- For frosting: mix butter, milk, confectioner’s sugar, salt, and vanilla until smooth and spreadable.
- Spread frosting evenly over cooled cake.
- Decorate with sprinkles before serving.
Notes
Eggless and dairy-free, making it suitable for many dietary needs.
Adjust frosting thickness with milk or non-dairy alternatives.
Customize with chocolate chips, nuts, or fruit.
Can be baked as cupcakes by reducing bake time to 18–22 minutes.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Category: Dessert, Cake
- Method: Baking, Frosting
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
