Wacky Cake

Name: Wacky Cake
Prep time: 25 min
Total time: 1 h 50 min
Yield: 12 - 16 serving(s)
Ingredients: Cooking spray; 2 1/4 c. all-purpose flour, spooned and leveled; 1 1/2 c. granulated sugar; 1/2 c. unsweetened cocoa powder; 1 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 1/2 c. canola oil; 2 tbsp. white vinegar; 1 tsp. pure vanilla extract; 3/4 c. (1 1/2 sticks) unsalted butter; 1/4 c. unsweetened cocoa powder; 1/3 c. whole milk; 1 (1-pound) box confectioners’ sugar, sifted; Pinch kosher salt; 1/2 c. chopped pecans, toasted

This vintage cake recipe dates back to the 1930s!

By Beth BranchPublished: May 8, 2023

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Becky Luigart-Stayner

Yields:

12 - 16 serving(s)

Prep Time:

25 mins

Total Time:

1 hr 50 mins

No eggs, no milk, no butter? No problem! Wacky cake, if you're not familiar with it, is the all-pantry cake recipe that you simply have to taste to believe! Also known as depression cake or lazy cake, the recipe was popularized back in the 1930s — during the Great Depression — when fresh dairy products were a lot harder to come by. It's still made today because it tastes so darn good, is so easy to make, and because, frankly, it's fun!

Why do they call it wacky cake?

We're not exactly sure when and where the term "wacky cake" became associated with this particular recipe, though it's been around for a while. But it's not too hard to see why the name might stick: Making a cake without any eggs or milk definitely seems wacky!

Why does wacky cake work?

Without the egg acting as a binder, you might think the cake would fall apart. So how does it work? Apparently, the vinegar helps to strengthen the gluten in the flour, giving it just enough structure to hold together while also working with the baking soda to make the cake rise. And the oil adds enough moisture!

Because, thankfully, this isn't the Great Depression, we do call for butter and milk in the icing. You could substitute margarine and a milk alternative if you want, but we don't think it'll taste quite as good.

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Ingredients

For cake:

Cooking spray
2 1/4 cups all-purpose flour, spooned and leveled
1 1/2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 cup canola oil
2 Tbsp. white vinegar
1 tsp. pure vanilla extract

For Chocolate Icing

3/4 cup (1 1/2 sticks) unsalted butter
1/4 cup unsweetened cocoa powder
1/3 cup whole milk
1 tsp. pure vanilla extract
1 (1-pound) box confectioners’ sugar, sifted
Pinch kosher salt
1/2 cup chopped pecans, toasted

Directions

1. Step 1Make the cake: Preheat oven to 350°F. Lightly coat a 9- by 13-inch baking pan with cooking spray.
2. Step 2Whisk together flour, sugar, cocoa powder, baking soda, and salt in a bowl. Make three wells in the dry ingredients. Pour oil into the first well, vinegar into the second, and vanilla extract into the third. Pour 1 1/2 cups water over all the ingredients. Whisk until combined. Pour batter into prepared pan. Bake, until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes.
3. Step 3Make the icing: Melt butter in a medium saucepan over medium heat. Stir in cocoa powder and bring to a simmer. Cook for 20 seconds; remove from heat. Stir in milk and vanilla. Add sugar and salt; whisk until smooth. Pour frosting over warm cake and spread to cover. Sprinkle with toasted pecans. Let frosting set before slicing and serving (about 1 hour).