Wacky cake (depression cake or crazy cake) is a light and fluffy one bowl chocolate cake. This chocolate cake is made without eggs or dairy!
As much as I love making dessert, there are days when I just don’t have time to spend baking an elaborate dessert.
Other times, I go to bake a cake and find that I’m out of eggs (or butter or both!). This wacky cake recipe is a light and fluffy one bowl chocolate cake that’s the perfect recipe for those times!
Wacky cake only takes about 5 minutes of prep, it’s made with common ingredients, and it is both egg-free and dairy-free. So, this recipe is great for whenever you want an easy chocolate cake!
What is wacky cake?
Wacky cake is a depression era cake that has stood the test of time. is sometimes called crazy cake, depression cake, war cake, or World War II cake. The “wacky” in wacky cake comes not only from the lack of dairy and eggs but also from the method for making the cake.
It’s a simple chocolate cake that’s made without eggs, milk, or butter, and this eggless chocolate cake recipe supposedly came about during WWII when items like eggs and butter were rationed.
Ingredient notes and substitutions
- Cocoa powder: Or an equal amount of unsweetened cocoa powder.
- Vinegar: Apple cider vinegar will work in place of the white vinegar.
- Oil: You can use a different type of oil. I also like melted coconut oil.
- Water: I use hot tap water, but there’s no need to heat it beyond that. The hot water helps to enhance the chocolate flavor in the cake.
How to make wacky cake
Step 1: Add the dry ingredients to a large mixing bowl and stir to combine.
Step 2: Make 3 holes in the flour mixture.
Step 3: Pour the vinegar in one hole, vanilla in the second, and oil in the third hole. Pour the water over the top.
Step 4: Whisk to combine.
Step 5: Pour the wacky cake batter into a greased square pan.
Step 6: Bake.
Step 7: Let the cake cool, and frosting with your favorite frosting.
Recipe Tips!
- There are two ways to make this cake – one in a bowl and one in the baking dish. I prefer to make it in a bowl because I’ve found that it’s easier to remove the cake from a greased cake pan.
- The vinegar is a key ingredient. This easy cake recipe relies on the chemical reaction that occurs when the vinegar and the baking soda are mixed, so don’t skip the vinegar!
Wacky cake frosting
I like to use my chocolate buttercream frosting with this cake. The rich chocolate buttercream pairs well with this cake because the cake isn’t overly rich or sweet.
Really, though, it would go well with any number of frostings like
- whipped buttercream frosting
- salted caramel buttercream frosting
- peanut butter frosting
- vanilla buttercream frosting
- cream cheese frosting
- chocolate cream cheese frosting
- or Oreo frosting.
Or you can skip the frosting and just dust the cake with a little powdered sugar.
Storage
I store the cake, covered tightly with plastic wrap, at room temperature. The cake could also be stored in an airtight container.
I think it’s best eaten in the first 2 days that it’s made (but I don’t think that most baked good are very good by day 3).
More chocolate cake recipes!
If you’ve tried this wacky cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Wacky Cake
Equipment
- 8×8 square metal baking pan
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 5 tablespoons Dutch process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 6 tablespoons vegetable oil
- 1 cup hot water not boiling
Instructions
- Preheat 350 degrees F.
- Place the dry ingredients (flour, sugar, cocoa powder, baking soda, and salt) in a bowl.
- Make 3 small holes in the mixture.
- Pour the vanilla in one hole, the vinegar in another and vegetable oil in another.
- Pour water over the top, and whisk to combine.
- Pour into a lightly greased 8×8-inch metal baking pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pan.
Notes
- Cocoa powder: Or an equal amount of unsweetened cocoa powder
- Oil: Can use a different type of oil. I also like melted coconut oil.
- Water: I use hot tap water. No need to heat it beyond that.
- Need a frosting recipe? I use my chocolate buttercream frosting.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Originally published 8/2/18.
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Vicki says
I am not a baker but decided to give this cake a try a couple weeks ago because I had been craving cake and I figured if it didn’t turn out well I wouldn’t have lost much ingredient-wise. It was SO delicious! Light, fluffy, chocolatey…everything I had been daydreaming about! I subbed gluten free all purpose flour for the regular flour and the recipe still came out fantastic, and I love that it’s already vegan. I’m planning on making it again this afternoon but baking it in mini muffin tins so I can have tiny, delicious, little cupcakes at my fingertips!
Kate says
Thank you! I’m glad that it worked well for you!
Maggie says
This is an amazing cake!! I used honey instead of sugar and it worked out perfectly. The cake turned out light and fluffy along with your tasty chocolate buttercream frosting!
Rachel Methot says
Hi! This recipe was the first cake I ever made by myself! I was probably 7 , maybe younger. I still make it and it’s a easy and moist chocolate cake! I always frost it with a touch of mint in the icing! Yumm!
Kate says
How fun! Using a mint frosting sounds like it would make a great pairing!
Wayne James says
Hi Kate!. good morning. great recipe.
Natalie says
Love this cake so much!!
Question – what would I do differently if I wanted it to be a vanilla/yellow cake? Just leave out the cocoa??
Kate says
Hi! Thank you! I tried making a version without the cocoa powder, and honestly, I was disappointed by the flavor (which is why I haven’t shared a vanilla version). I think it can be done, but it was going to take some tinkering with the recipe.
Debbie Carleton says
I have loved this cake since I was a kid when I start missing my parents I make the cake and it brings back memories.
Kate says
Isn’t it amazing the way food can bring back memories?
thomas burke says
What size pan do you use to make this cake in
Kate says
I make it in an 8×8-inch metal baking pan.
Pooja Parmar says
Yummy Yummy Yummy! Looks so vibrant and lovely! I can’t WAIT to try this! Thank you for this great recipe!
Jessica says
If i want to use coconut oil, how much should i use? Thank you so much!! Been looking for a dairy free and butter free cake since my boyfriend recently noticed he is lactose intolerant. Can’t wait to make this cake!
Kate says
You can use an equal amount of coconut oil (6 tablespoons). I love using coconut oil in chocolate cakes because it makes them even fluffier. =) Hope you guys enjoy this cake as much as we do!
Jessica says
Thank you so much!!! Will be doing this cake very soon?
Kate says
Yay! Hope you enjoy it! =)
Kimberley says
I’ve been making wacky cakes for some time using this recipe, and my only disagreement would be with describing it as light and fluffy. I sift my dry ingredients, I use coconut oil,
and I would describe this cake as dense. That’s not a bad thing at all – I don’t mind – but in my experience it’s a very full bodied cake.
Amy says
OMG!!! The cake was so good!! I made your chocolate frosting recipe to frost it and everyone loved it!
Kate says
Yay! So glad everyone liked it! Thanks for commenting! =)