This Rich and Moist Chocolate Wacky Cake is an incredibly tender dessert made without using milk, eggs, or butter. It’s finished with a velvety chocolate frosting that takes this cake to the next level!
What is Wacky Cake?
Wacky Cake, also known as Depression Cake or War Cake, was created during the Great Depression. This cake is made without milk, eggs, or butter—ingredients that were often scarce during tough times like the Depression and wartime. Even in challenging periods, a little sweetness was still a welcome treat, and this cake offers just that.
The Secret Ingredient in the Chocolate Frosting
While this frosting does contain dairy, it includes a special ingredient that enhances both the taste and appearance—honey. The frosting doesn’t actually taste like honey, but the honey adds a unique depth and shine that makes it stand out. Even if you skip the cake, this frosting is perfect for brownies, cookies, or even a scoop of ice cream.
Can Coffee Be Substituted for Water?
I’m thrilled that you asked, because substituting water with brewed coffee is one of my favorite tweaks for chocolate cakes! Yes, you can definitely use a cup of brewed coffee in place of the water in this recipe.
Is It Possible to Use a Different Frosting?
Of course! Many people have tried this cake with buttercream, peanut butter frosting, vanilla dream frosting, salted caramel, and more. Although the cake is delicious on its own, experimenting with different frostings can bring out new flavors and textures.
Can You Freeze Wacky Chocolate Cake?
Yes, you can freeze this cake, but I recommend applying the chocolate frosting only after it has thawed.
For the best results, freeze the cake on the same day it’s baked. Make sure it has completely cooled before prepping it for the freezer.
Here’s how to do it:
- Let the cake cool completely in the pan.
- Cover the top with plastic wrap, then place a cooling rack or cutting board on top.
- Flip the cake over, wrapping the plastic wrap around the edges, and then add another layer of plastic wrap as snugly as possible without compressing the cake. Ensuring no part of the cake is exposed will help prevent freezer burn.
- Wrap the cake in a layer of aluminum foil. Label and date it.
The cake will freeze well for 1 month and maintain its quality for up to 3 months.
To thaw the cake:
- Remove it from the freezer and set it on the counter.
- After 30 minutes, remove the foil and the bottom layer of plastic wrap.
- Place the cake on a serving platter and flip it right-side up. It should fully thaw after 2-3 hours at room temperature.
- Once thawed, prepare the chocolate frosting and serve!
Can Wacky Cake Be Made as Cupcakes?
Yes! Simply pour the batter into a lined muffin tin, filling each cup about 3/4 full. Bake the cupcakes at 350°F (175°C) for 15-20 minutes. Use a toothpick to check for doneness—it should come out clean, though a few crumbs (not wet batter) are okay.
Ingredients
Chocolate Cake:
- 1 ½ cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ¼ cup (30 g) unsweetened cocoa powder
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ⅓ cup (80 ml) vegetable oil
- 1 cup (240 ml) water
Frosting:
- 3 tablespoons unsalted butter, softened
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup (125 g) confectioners’ sugar
- 3 tablespoons whole milk or heavy cream
Instructions
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking dish with parchment paper or spray it with nonstick cooking spray.
2. Make the Cake:
In a large mixing bowl, combine the flour, sugar, cocoa powder, salt, and baking soda. Whisk the ingredients together until fully combined.
Add the vanilla extract, vinegar, oil, and water to the dry ingredients. Stir everything together using a spatula or whisk until well combined.
Pour the batter into the prepared pan and bake for 30-35 minutes. The cake is ready when a toothpick inserted into the center comes out with a few crumbs attached (but not clean). Let the cake cool while you prepare the frosting.
3. Prepare the Frosting:
Using a hand-held mixer, blend the softened butter, cocoa powder, honey, vanilla extract, and confectioners’ sugar together at low speed for about 30 seconds.
Slowly add the milk or cream, one tablespoon at a time, until you reach the desired consistency. Depending on the conditions in your kitchen, you may need slightly more or less liquid.
4. Frost the Cake:
Once the cake has cooled completely, spread the frosting evenly over the top.
Enjoy your Rich and Moist Chocolate Wacky Cake!
