Chocolate Wacky Cake

Grandma used to make the best chocolate cakes. They were fluffy, moist, and so decadently delicious. It seemed like she could whip one up in an instant. We called it wacky cake because the recipe sounds absolutely ridiculous: no butter, no milk, and no eggs. We don’t even pick up the mixer! It really is as effortless as it seemed when Grandma made it.

We glaze ours with a simple homemade chocolate icing. We make our frosting with butter, but there are several vegan options out there to keep this recipe completely free of dairy products. This cake is so good and so incredibly easy, we’ve served it with no topping at all, and it never disappoints.

Why You’ll Love This Recipe

This Chocolate Wacky Cake is a dream come true for those who love rich, chocolatey desserts but want something quick and fuss-free. It’s perfect for those with dietary restrictions, as it doesn’t need any eggs, milk, or butter. Plus, it’s a one-bowl wonder—no electric mixer required!

Kitchen Equipment You’ll Need

• 9-inch round cake pan
• Large mixing bowl
• Whisk or spoon for mixing
• Measuring cups and spoons
• Optional: Mixing bowl for frosting

Ingredients

• 1 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 cup water
• Optional ingredients for homemade frosting:
  • 4 tablespoons unsalted butter, softened
  • 3 cups powdered sugar, as needed
  • 1 teaspoon vanilla
  • 1 cup unsweetened cocoa
  • 1/2 cup water, as needed

Step-by-Step Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, combine the sugar, flour, and cocoa. Stir in the baking soda and salt.
3. Whisk in the oil, vanilla, and vinegar, then add the water and mix until the batter is smooth.
4. Pour the batter into the prepared pan.
5. Bake for 30 to 35 minutes, or until the center is done and a toothpick inserted comes out clean.
6. For the optional glaze: Mix the butter with 2 1/2 cups of powdered sugar until creamy. Add vanilla and cocoa. Stir in 1/3 cup water until smooth. Adjust the consistency with more water or sugar as needed.
7. Allow the cake to cool completely before frosting or serving. Enjoy!

Tips for Success

• Ensure all ingredients are at room temperature for easier mixing.
• Don’t over-mix the batter; mix just until combined for a tender crumb.

Additional Tips or Variations

• For a vegan version, substitute the butter in the frosting with a plant-based alternative.
• Add a handful of chocolate chips or chopped nuts to the batter for added texture.

Nutritional Highlights (Per Serving)

This cake is approximately 180 calories per serving, with about 7 grams of fat and 2 grams of protein.

Frequently Asked Questions (FAQ)

Q: Can I use whole wheat flour instead of all-purpose flour?

A: Yes, but the cake will be denser. Consider using a mix of whole wheat and all-purpose flour for better results.

Q: How should I store the cake?

A: Store the cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.

Q: Can I freeze this cake?

A: Absolutely! Wrap it well in plastic wrap and foil, then freeze for up to three months. Thaw at room temperature before serving.

Q: What can I substitute for vinegar?

A: You can use lemon juice or apple cider vinegar as a substitute for white vinegar.

Conclusion

Chocolate Wacky Cake is a testament to the magic of simple ingredients and easy preparation. Whether you’re an experienced baker or just starting out, this recipe is a must-try. Its delightful flavor and simplicity will surely win you over. Give it a go and let us know how it turns out! We’d love to hear your thoughts and see your delicious creations.