This chocolate wacky cake is incredibly moist and effortless to make! Mixed directly in the pan, it requires no eggs or dairy, making it a simple yet delicious treat.
INGREDIENTS
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 6 tablespoons canola oil
- 1 cup water
For the Frosting:
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 tablespoons heavy cream (35% whipping cream)
INSTRUCTIONS
- Preheat the oven to 350°F (175°C).
- In an 8×8-inch baking pan, whisk together the flour, sugar, salt, baking soda, and cocoa powder until well combined.
- Use a spoon to create three wells in the dry ingredients.
- Pour the vanilla into one well, the vinegar into the second, and the oil into the third.
- Pour the water over everything and stir until fully combined, making sure to mix all the dry ingredients from the corners of the pan.
- Bake for 30-32 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely on a wire rack.
For the Frosting:
- Using an electric mixer, beat the butter and vanilla until light and fluffy.
- Gradually add the powdered sugar, 1/2 cup at a time, mixing well after each addition.
- Pour in the heavy cream and whip for 2-3 minutes until the frosting is smooth and fluffy.
- Spread the frosting over the cooled cake.
Storage Tips:
- Store the cake covered at room temperature or in the fridge for up to 3 days.
- Freeze in an airtight container for up to 3 months.
Notes:
- Cocoa Powder: Dutch-processed cocoa powder works best for this recipe.
- Oil Substitutes: You can swap canola oil for another vegetable oil, melted butter, or shortening, but oil gives the best texture.
- Baking Dish: A glass baking dish is recommended. If using a metal pan, the cake may take slightly longer to bake.
- Dairy-Free Option: The cake itself is egg- and dairy-free. To make the frosting dairy-free, substitute plant-based butter and omit the cream.
