Ingredients
For the Chocolate Cake
- 180g (1 1/2 cups) all-purpose flour – The base of the cake. Plain all-purpose flour works perfectly here. You can also use a 1:1 gluten-free flour blend if needed.
- 200g (1 cup) granulated sugar – Sweetens the cake and helps keep it moist. White sugar is best for a clean, neutral sweetness.
- 4 tbsp rounded unsweetened cocoa powder – This is where all that deep, rich chocolate flavor comes from. Use a good quality Dutch-process or natural cocoa powder for best results.
- 1 tsp baking soda – The leavening agent that reacts with the vinegar to make the cake rise beautifully without any eggs.
- 1 tsp salt – Balances the sweetness and brings out the chocolate flavor.
- 1 tbsp white vinegar – This sounds strange but trust me on this one. It reacts with the baking soda to create lift and keeps the cake incredibly soft. Apple cider vinegar works as a substitute.
- 1 tsp pure vanilla extract – Adds warmth and depth to the overall flavor.
- 90ml (6 tbsp) vegetable oil – Replaces butter and keeps the crumb moist for days. You can also use sunflower oil or canola oil.
- 240ml (1 cup) water – The liquid that brings everything together. Room temperature water works just fine.
For the Vanilla Frostin
- 226g (1 cup) unsalted butter, at room temperature – The key here is room temperature butter. Cold butter will not whip properly and warm butter will turn greasy. Set it out at least an hour before you start.
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- 300g (2 1/2 cups) powdered sugar – Also called icing sugar or confectioners sugar. This gives the frosting its smooth, silky texture.
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- 1 tbsp pure vanilla extract or vanilla bean paste – Use vanilla bean paste if you want those gorgeous little flecks of vanilla throughout your frosting. It takes the flavor to a whole new level.
Instructions
Step 1: Preheat your oven. Set your oven to 177 degrees C (350 degrees F) and let it fully heat up before you do anything else. This is important for even baking.
Step 2: Mix the dry ingredients directly in the pan. Take your ungreased 20x20cm (8×8-inch) glass or ceramic baking dish and add the flour, sugar, cocoa powder, baking soda, and salt right into it. Use a fork to stir everything together until the dry ingredients are evenly mixed. No bowl needed, which is honestly one of my favorite things about this crazy cake recipe.
Step 3: Make three separate wells. This is the fun, slightly theatrical part of making wacky cake. Using a spoon or your finger, create three individual wells in the dry mixture. Pour the white vinegar into the first well, the vanilla extract into the second well, and the vegetable oil into the third well. Each liquid gets its own little pocket so they can do their thing before mixing.
Step 4: Add the water and mix. Pour the water evenly over the entire surface of the pan. Then use your fork to mix everything together until it is fully combined and no dry patches remain. The batter will be on the thinner side, and that is completely normal for this depression-era cake.
Step 5: Bake the cake. Pop the pan into your preheated oven and bake for 26 to 30 minutes. To check if it is done, insert a toothpick into the center. It should come out clean or with just a few dry crumbs. Avoid overbaking, as this will dry out that lovely soft texture.
Step 6: Cool completely. This step is non-negotiable. Place the pan on a wire rack and let the cake cool down all the way to room temperature before you even think about frosting it. Frosting a warm cake leads to a melted, sliding disaster, and I have learned this the hard way.
Step 7: Whip the butter. Using the whisk attachment on your stand mixer, beat the room temperature butter on medium-high speed for about 5 minutes. Stop once or twice to scrape down the sides of the bowl. By the end, the butter should look very light, almost white, and fluffy. This step is what makes the frosting so airy and delicious, so do not rush it.
Step 8: Add the powdered sugar gradually. Reduce the mixer speed to low and slowly add in the powdered sugar. Adding it all at once will create a sugar cloud in your kitchen. Been there, done that, do not recommend it.
Step 9: Add the vanilla and whip again. Once all the sugar is incorporated, increase the speed back to medium-high and add your vanilla extract or vanilla bean paste. Mix until fully combined, then whip for another 2 minutes until the frosting is super light and cloud-like. Scrape down the bowl as needed during this step.
Step 10: Frost the cake. Using a spatula, spread that gorgeous vanilla frosting in a thick, even layer across the entire top of your cooled wacky cake. Be generous. This frosting is the perfect creamy contrast to the rich, fudgy chocolate base underneath.
Notes
Store the cake at room temperature in an airtight container for up to 2 days. Frosting can be made ahead of time and refrigerated.
- Prep Time: 10
- Cook Time: 30
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/9 of cake)
- Calories: 240
- Sugar: 18g
- Sodium: 500mg
- Fat: 13g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg