Grandma always had a way of making the best chocolate cakes—fluffy, moist, and decadently delicious. It seemed like she could whip one up in an instant, and we affectionately called it “wacky cake” because the recipe sounds absolutely ridiculous: no butter, no milk, and no eggs! The best part? We don’t even pick up the mixer! It really is as effortless as it seemed when Grandma mad
Ingredients
For the Cake:
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegetable oil (can be substituted with coconut oil for a different flavor)
- 1 teaspoon vanilla extract (consider using pure vanilla for a richer taste)
- 1 teaspoon white vinegar (apple cider vinegar can be a great alternative)
- 1 cup water (room temperature)
Optional Ingredients for Homemade Frosting:
- 4 tablespoons unsalted butter, softened (or a vegan butter substitute)
- 3 cups powdered sugar, adjusted to taste
- 1 teaspoon vanilla extract
- 1 cup unsweetened cocoa powder
- 1/2 cup water, as needed (or use almond milk for a richer frosting)
Preparation
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with cooking spray or line it with parchment paper for easy removal.
- Mix the Dry Ingredients:
In a large mixing bowl, combine the granulated sugar, all-purpose flour, and unsweetened cocoa powder. Stir in the baking soda and salt until well combined. It’s important to mix these dry ingredients thoroughly to ensure the cake rises evenly.
- Add the Wet Ingredients:
Create a well in the center of your dry mixture. Pour in the vegetable oil, vanilla extract, and white vinegar. Follow this with the cup of water. Using a whisk or a wooden spoon, mix the batter gently until it is smooth and free of lumps. Be careful not to overmix, as this can make the cake dense.
- Bake the Cake:
Pour the batter into the prepared cake pan, tapping it lightly on the counter to remove any air bubbles. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back when lightly pressed.
- Prepare the Optional Glaze:
While the cake is baking, you can prepare the chocolate frosting. In a medium bowl, mix the softened butter with 2 1/2 cups of powdered sugar until creamy. Add in the vanilla extract and cocoa powder, blending until combined. Gradually stir in 1/3 cup of water until the frosting reaches your desired consistency. If you want a thicker frosting, add more powdered sugar; for a thinner glaze, add a little more water. Cover and refrigerate until ready to use.
- Cool and Frost:
Once the cake has finished baking, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step is crucial, as frosting a warm cake can melt the icing. Once cooled, frost the cake generously with your homemade chocolate glaze.
- Serve and Enjoy:
Slice the cake and serve it as is or with a scoop of vanilla ice cream for an indulgent treat. This wacky cake is perfect for any occasion—birthdays, celebrations, or simply a sweet craving at home.
Tips:
- For a fun twist, consider adding chocolate chips or nuts to the batter before baking.
- Experiment with different extracts, like almond or orange, to give the cake a unique flavor.
- If you want to make a layered cake, you can easily double the recipe and bake it in two pans.
Enjoy the delightful experience of baking and savoring this classic wacky chocolate cake—just like Grandma used to make!
Feel free to adjust any part of this recipe to your taste or dietary preferences!