Wacky Cake (Chocolate Depression Cake) Recipe

Wacky Cake on a white and blue plate square photo0

5 from 5 votes

Wacky Cake (Chocolate Depression Cake) Recipe

Wacky cake is a classic dessert that doesn't require eggs, milk, and butter. It is topped with a delicious chocolate icing that makes it perfect for any occasion. Made in a 9x13-inch pan.

Prep Time10

Cook Time35

Cooling time1

Total Time1 45

Course: Cakes And Entremets

Cuisine: American

Servings: servings

Calories: 385kcal

Author: Gabriela

Equipment

Ingredients

Cake

3 cups all-purpose flour
1 ½ cups granulated sugar
2 teaspoons baking soda
⅓ cup unsweetened cocoa powder
1 teaspoon salt
¾ cup vegetable oil Could also be canola oil, olive oil, coconut oil, etc.
1 teaspoon vanilla extract
2 teaspoons plain vinegar or apple cider vinegar, or lemon juice
2 cups plain water

Chocolate Icing:

¼ cup unsalted butter melted but cool
½ cup unsweetened cocoa powder
¼ teaspoon salt
⅓ cup warm milk You can replace it with plant-based milk, like oats, coconut, almonds, etc.
1 ½ teaspoon vanilla extract
3 ½ cups powdered sugar

US Customary - Metric

Instructions

Make the cake:

Preheat oven to 350F/180C.
Place the dry ingredients (flour, sugar, baking soda, salt, and cocoa powder) into an ungreased 9x13-inch cake pan and blend them with a fork.
Make three wells in the dry ingredients, using the bottom of a measuring cup, and add oil, vinegar, and vanilla, pouring a third of each into each of the three wells for even distribution.
OR: Grab a glass measuring cup and mix all wet ingredients together, then pour the liquid over the dry ingredients.
Pour water over all and blend thoroughly with a fork. Mix until well combined and the batter is smooth. Do not overmix.
Bake the pan for 35-40 minutes or until a cake tester comes out clean. Remove the pan from the oven and place it on a cooling rack to cool completely, while you are making the chocolate icing.

Make the chocolate icing:

In a large bowl, melt the butter. Add the unsweetened cocoa powder and salt. Combine them.
Warm the milk and add it to the mixture together with the vanilla extract.
Add powdered sugar in three parts, each time mixing well to incorporate the sugar completely.
Spread the chocolate icing over the cake using a spatula or knife.

Notes

How to store leftover cake:

Room temperature: Keep the cake at room temperature for up to three days. If you want to keep it longer, keep it in the refrigerator for up to a week.

Freezer: Freeze the cake in an airtight container or freezer bag, without icing it, for up to 3 months.

Nutrition