Description
Wacky Cake is a classic, easy-to-make chocolate cake that requires no eggs or milk, making it perfect for those with dietary restrictions or lacking common baking ingredients. This moist and fudgy cake uses simple pantry staples and combines a rich chocolate flavor with a smooth, homemade chocolate frosting for a delightful dessert.
Ingredients
Scale
Cake
- 1½ cups all-purpose flour
- 3 Tbsp unsweetened cocoa powder
- 1 cup sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 5 Tbsp vegetable oil
- 1 cup water
Frosting
- ½ cup chocolate chips
- 1 Tbsp butter
- ½ tsp vanilla extract
- ½ to ¾ cup powdered sugar
- 1 Tbsp milk (optional)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan to prevent sticking.
- Mix dry ingredients and add liquids: In the prepared pan, combine the first five dry ingredients: flour, cocoa powder, sugar, baking soda, and salt. Create three wells in the dry mix and pour the vinegar into one, vanilla extract into the second, and vegetable oil into the third. Then pour the water over everything and stir thoroughly until the batter is smooth and even.
- Bake the cake: Place the pan in the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
- Prepare the frosting: In a medium saucepan over medium-low heat, melt the chocolate chips together with the butter, stirring until smooth. Remove from heat and whisk in the vanilla extract and powdered sugar, adding milk if necessary to reach a spreadable consistency.
- Frost and serve: Spread the chocolate frosting evenly over the cooled cake. Slice and enjoy this simple yet delicious treat!
Notes
- This cake is egg-free and dairy-free, making it suitable for those with egg or milk allergies.
- The vinegar reacts with baking soda to help the cake rise without the need for eggs.
- Optional milk in the frosting adjusts consistency but can be omitted for a dairy-free version.
- Use Dutch-processed cocoa for a more mellow chocolate flavor or natural cocoa powder for a stronger taste.
- Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
