Wacky Cake Recipe

Delicious and Simple Cake! I always use this recipe now. Sometimes I skip the cocoa to make a plain white cake, or I add grated/chopped apples with a sprinkle of cinnamon/nutmeg/cloves to create an apple spice variation. Two thumbs up!

I have been making this recipe for years and it's a beloved family favorite. The cake turns out tender, moist, and disappears quickly whenever I bake it. Recently, I decided to switch things up and make a lemon version using 3 lemons that needed to be used up. Here's what I did: I omitted the cocoa, swapped vanilla extract for lemon extract, and mixed lemon zest with the dry ingredients. I squeezed the juice of 2 lemons into a 1-cup measuring cup, then added water to make up the full cup. I followed the rest of the recipe as usual. Once the cake had cooled, I made a lemony frosting using the juice and zest of another lemon. This lemon variation has earned its place in our dessert rotation for its bright, zesty flavor. I recommend greasing the cake pan if you plan to enjoy it the same day, but it's not necessary for serving the next day. I prefer mixing the dry and liquid ingredients separately before combining them to ensure a well-blended batter. It may use an extra bowl, but it ensures all ingredients are fully incorporated. Thank you for the original recipe and I hope you enjoy my lemon twist as much as we do. Both versions are wonderful.

Swapped out water for cold coffee in my recipe and it really enhances the chocolate by making it 'bloom' and taste even more chocolaty.

I have been baking this cake for years, and it has become a family favorite. I often bake it in the evening so that it's ready to enjoy the next day. The secret is in a simple finishing touch - right after baking, I poke holes all over the cake and dust it with powdered sugar. I then cover it with foil while it's still warm. The steam created helps the sugar seep into the cake, creating a delightful self-made frosting. It's a delicious and easy treat that never fails to impress!

Absolutely delightful! This simple one-bowl cake is bursting with flavor. I substituted the oil with butter because I'm a big butter fan, and I'm so glad I did! The cake turned out moist with perfectly crispy edges, and just the right level of sweetness. It's versatile enough to be paired with any frosting or fruit topping. I wholeheartedly suggest giving this cake a try.

Simple and versatile recipe! I have tried this recipe as is before and it turned out fantastic. This time, I decided to use Special Dark cocoa and added a little extra vanilla (1/4 tsp). I also doubled the recipe and made another cake with added orange extract and a hint of dehydrated orange peel. The aroma is absolutely delightful! The unique cast iron pan in the photo is an abelskiver pan, in which I created 7 mini-cakes.

I have adored this recipe for years! It reminds me of my childhood when my mother used to make it. Working as a food editor for a local newspaper, I stumbled upon a version of this recipe labeled as "Lazy Wives' Cake" because it can be made and baked in the same pan. I'm sure someone inconsiderate came up with that name. Let's be real, if someone is making you a chocolate cake, they are definitely not lazy! 😂 Pro tip: Try substituting a cup of black coffee for the water to enhance the cake's flavor. Enjoy!

I substituted 1 cup of water with 1 cup of hot black coffee.

I don't bake or cook regularly anymore since my children have grown up and moved out, except for my daughter who is still in college and has Celiac disease. She's allergic to gluten, so when I come across recipes I think she might enjoy, I feel compelled to try and make a gluten-free version for her. Surprisingly, my first attempt turned out great with minimal tweaks. I used "Just About" foods gluten-free 1:1 all-purpose baking flour with xanthan gum. I had to make a few substitutions like using 4 tablespoons of butter and 2 tablespoons of canola oil, and white vinegar instead of cider since it's what I had on hand. When baking gluten-free, I usually avoid using oil completely or mix butter with oil to prevent the final product from being too dry and crumbly. I've learned from experience to let the batter rest before baking to allow the gluten-free ingredients to bind together, although I'm not sure of the science behind it. The cake turned out delicious, and we plan to keep this recipe as a go-to in the future. However, the gluten-free version was a bit fragile and the center didn't rise as much as the edges did. I suspect I may have overmixed the batter or let it sit too long before baking, affecting the rising. Despite this, the flavor was fantastic! While my husband and I have a sweet tooth, my daughter isn't a big fan of sweets, but this recipe satisfied all our cravings perfectly. It was a pleasant surprise on a whim, "I feel like baking, let's give it a go" kind of day. The photo shows how the center didn't rise as expected, but it's only half-eaten, so it must have been good! 😉

I have been using a large bowl for the dry ingredients and a 4-cup measuring cup for the wet ingredients for years. When making a 9x13 pan, I double the ingredients and have been using White Vinegar without any issues for 57 years. I simply combine the wet ingredients with the dry all at once, pour into a baking pan, and bake in a preheated 375-degree oven for 30 minutes. After letting it cool, I frost it. This recipe is from The Great Plains Cookbook circa 1967. Enjoy!

Absolutely delicious!! This recipe totally satisfied my chocolate cravings! I made a few substitutions like using white vinegar instead of cider vinegar, replacing water with coffee, and adding chocolate chips before baking. Instead of icing, I just dusted it with powdered sugar after it cooled. It tastes amazing when warm, and a scoop of vanilla ice cream pairs perfectly with it! I would rate it 10/10!

Simple to put together. I didn't have cocoa powder on hand, so I improvised by grinding up a Mexican hot chocolate tablet in my food processor. I also tossed in some coconut flakes for extra flavor. The result was delicious. I remember coming across a variation of this recipe that called for replacing water with a cup of strong coffee - I might give that a shot next time.

I had a great time preparing and cooking this recipe.

My mom used to make this dish frequently when I was younger. I'd love to recreate it, and this recipe closely matches the ingredients I remember. Do you have any recommendations on the baking time needed for cupcakes?

Momma taught me to mix white vinegar with warm water.

I prefer mixing all the ingredients together instead of creating indentations before baking. Besides that, the cake turns out perfect every time and my family absolutely loves it. I've also experimented by leaving out the cocoa and replacing some of the liquid with citrus juice like lemon or key lime, as well as including the zest. The resulting flavors are fantastic too. This recipe is truly versatile and can be easily customized. Thank you for sharing!

I enhanced it by incorporating chopped nuts and a sprinkle of powdered sugar upon completion.

This cake has been a tradition for my birthday for almost 70 years. My mother would always cover it with a delicious frosting made of cream cheese, powdered sugar, butter, and vanilla.

Meh... just meh, that's how I would describe it. The flavor is like a delicious chocolate cake if made correctly, but unfortunately, I missed the mark. Even though I used the correct pan size, the amount of batter was insufficient and I encountered mixing problems. I plan to give this recipe another go, this time using a smaller pan.