Wacky Cake, also known as Depression Cake, was popularized during World War II when rationing certain ingredients was essential to support the war effort. The groundbreaking recipe, which doesn’t call for milk, butter, or eggs, still endures due to its vast popularity.
Not only is it economical, but it comes together quickly with pantry staples and does not skimp on flavor. This is the cake you want to make when you and your loved ones need a treat, but also need to stick to the budget. (I have three hungry boys at home, so this is exactly the sort of mental math I do while meal planning.) The flavor is rich and chocolatey, the texture is tender, and best of all, you can mix and bake it in one single pan.
How Does Wacky Cake Work?
Liza Chalaidopoulos
This is the part that really gets me going. How do you make a flavorful chocolate cake with a tender crumb and a lofty rise without eggs, butter, or dairy? Here’s the science.
The recipe calls for just nine simple ingredients: flour, sugar, cocoa powder, baking soda, salt, vegetable oil, cider vinegar, vanilla extract, and water. To really understand the magic that happens here, we need to understand the role of the missing ingredients in Wacky Cake that are typically used in traditional cakes.
- Eggs create structure, add moisture, and act as emulsifiers in baked goods. They’re what make cakes tender. They also play an important role in leavening, contributing to airiness and rise.
- Dairy acts as a tenderizer, contributes to the rise of the cake, and adds protein for stability.
- Butter lends flavor, structure, stability, and moisture.
In Wacky Cake, simple pantry staples are creatively used to replicate the purpose of these missing ingredients. All-purpose flour lends structure to the recipe, while the combination of vegetable oil and vanilla extract fills in for butter to provide moisture and flavor.
The stars of this show are, however, baking soda and vinegar. When these two pantry staples are combined, a chemical reaction occurs to create bubbles, which allows the cake to rise without the need for eggs or dairy. It’s truly brilliant, and the end result is nothing short of magic.
What Makes Wacky Cake Special?
Rita
The thing I love most about this recipe, aside from being undeniably delicious, is its ingenuity. Developing a recipe like this requires a deep knowledge of both baking and chemistry. It is a beautiful reflection of what we are capable of when faced with limitations. The bakers who figured out this recipe clearly loved their families and were determined to bring a bit of levity into their homes during dark and daunting times.
This is the cake that I make when I feel a little unsteady, and as I bake, I call on the spirit of those wartime bakers to help me remember that I can weather whatever storm lies ahead.
What the Allrecipes Community Has to Say
- “I love this cake! I doubled the cocoa (because there is no such thing as too much chocolate!), and used balsamic vinegar (that pairs nicely with chocolate). This cake is super soft and has just the right amount of sweetness.” -Rita
- “Our go-to cake for nearly 15 years, it’s AMAZING!! And with food allergies to peanuts, all tree nuts and eggs, this cake was a lifesaver!!! It’s always moist and a great texture!! Love it and would make even if we did not have food allergies!!” -BriskGhee4487
- “I’ve been making this cake since I was about 5. It’s the first recipe my mother taught me. Great for kids because there’s no need for cracking eggs or running a mixer. AND it’s delicious. I serve it with homemade peanut butter frosting or sprinkled sugar on top or with Cool Whip. No matter how you serve it, there are never any leftovers.” -NANADONNA
