This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

If you’re looking for a fun and delicious dessert then you have to try this Wacky Cake recipe! This cake is full of rich chocolate flavor and topped with easy-to make chocolate whipped cream.

I love cake. Any flavor, and any kind whether it’s a fancy cake, a sheet cake or cupcakes, I am there! If you are a cake lover like I am then you can try out this yummy Jelly Roll Cake, this popular Texas Sheet Cake or these classic Red Velvet Cupcakes with Cream Cheese Frosting!

A slice of wacky cake on a plate with a fork and a bite take out.

What is Wacky Cake?

Wacky Cake is a delicious chocolate cake that gets its name because it doesn’t use any eggs or dairy to make the chocolate cake. Keep in mind that I did use heavy whipping cream in the topping, so make sure to find a non-dairy option if you want to keep this cake entirely dairy free. To make it even “wackier,” some people even choose to just mix up the cake ingredients directly in the pan that you bake it in. No extra bowls are needed!

This cake has been around since World War II and was made during the Great Depression because ingredients (especially eggs and dairy) were scarce. Don’t let the name steer you away, though… There is nothing wacky about the taste. Packed with chocolate flavors and topped with a whipped chocolate frosting, this cake is for everyone. And you will know that as soon as you see how quickly this flies off the table!

What Ingredients Are in Wacky Cake?

Even though this cake doesn’t use eggs as a traditional ingredient in the cake, it’s SO moist and delicious! You can check out the recipe card at the bottom of the post for all of the exact measurements.

  • Flour: I use all-purpose flour in this cake recipe.
  • Cocoa Powder: This is used in the base of the cake and the topping to capture that chocolate flavor.
  • Sugar: This sweetens up the cake.
  • Baking Soda: This helps the cake to rise and be soft.
  • Salt: The salt enhances all of the flavors in the cake.
  • White Vinegar: This ingredient might feel out of place but trust me! It reacts with the baking soda to create a chemical reaction that helps the cake rise and become tender.
  • Vanilla Extract: A splash of vanilla complements the chocolate.
  • Vegetable Oil: This makes the cake nice and moist.
  • Water: This is the only liquid in the cake, so it brings all the ingredients together to create a nice and smooth batter.
  • Heavy Whipping Cream: This helps create a light and airy texture for the chocolate whipped topping on this wacky cake.
  • Powdered Sugar: The confectioners’ sugar adds sweetness to the topping.

Why is White Vinegar in Wacky Cake?

White vinegar is added to this Wacky Cake recipe because it helps the cake rise and become fluffy. When combined with baking soda, vinegar creates a reaction that produces gas bubbles. Because this recipe doesn’t have any eggs or dairy, the vinegar activates the baking soda and helps the cake to rise. The tiny air pockets from the bubbles help make the cake soft and airy.

Let’s Bake a Cake!

Whether you’re baking for a special occasion or simply craving a sweet treat, this wacky cake recipe is a winner. Gather your ingredients and get ready to enjoy a slice of pure deliciousness! You will definitely be reaching for seconds with this yummy treat.

  1. Prep: Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 baking pan with pan spray and set aside.
  2. Whisk Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
  3. Add Wet Ingredients to Dry Ingredients: Add the vinegar, vanilla, oil, and water and stir until combined.
  4. Bake: Pour the batter into the prepared baking pan and bake for 35-40 minutes, until the center of the cake springs back when lightly pressed on or a toothpick comes out clean.
  5. Cool: Let the cake cool completely before topping it with the chocolate whipped cream.
  6. Make Chocolate Whipped Topping: To make the whipped cream, add the cream, powdered sugar, and cocoa powder to a large bowl and beat until medium-stiff peaks form. Spread evenly over the cake, and enjoy!
4 pictures showing how the batter and the whipped topping are mixed in clear bowls.

Flavor Variations

If you can, try changing up the flavor of the base of this wacky cake so that you can eat it more often… It’s so easy to do, and the options are endless!

  • Mocha Wacky Cake: Add 1-2 tablespoons of instant coffee or espresso powder to the dry ingredients for a yummy coffee and chocolate flavor combo that everyone will love.
  • Mint Chocolate Wacky Cake: Adding mint is always a good idea! Mix in 1 teaspoon of peppermint extract to the batter for a classic minty twist.
  • Orange Zest Wacky Cake: Orange and chocolate are a match made in heaven. Add the zest of one orange to the batter to give the cake a hint of citrus flavor.
The top view of wacky cake all frosted and in the 9x13 pan.

Storing Leftovers

You can easily store leftovers of wacky cake. In fact, you can even make this ahead of time and freeze it for later!

  • In the Refrigerator: Cover your cake with some foil or place the leftover slices in an airtight container. The cake will last in your fridge for 4-5 days.
  • In the Freezer: Freezing a wacky cake is easy! Bake the cake but leave off the whipped topping. Let the cake cool, place it in an airtight container, and label it with the date. The cake will stay good in the freezer for 2-3 months. When you are ready to eat it, let it thaw in the fridge for a few hours (or overnight), and add the chocolate whipped topping onto the cake just before serving.
A slice of wacky cake being removed from the pan with a cake server.

Pin this now to find it later

Pin It

Wacky Cake

5 from 1 vote
By: Alyssa Rivers
If you're looking for a fun and delicious dessert then you have to try this Wacky Cake recipe! This cake is full of rich chocolate flavor and topped with easy-to make chocolate whipped cream. 
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 12 Servings

Ingredients 

Chocolate Cake

Chocolate Whipped Cream Topping

Instructions 

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 baking pan with pan spray and set aside.
  • In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
  • Add the vinegar, vanilla, oil and water and stir until just combined.
  • Pour the batter into the prepared baking pan and bake for 35-40 minutes, until the center of the cake springs back when lightly pressed on or a toothpick comes out clean.
  • Let the cake cool completely before topping with the chocolate whipped cream.
  • To make the whipped cream, add the cream, powdered sugar, and cocoa powder to a large bowl and beat until medium stiff peaks form. Spread evenly over the cake and enjoy!

Nutrition

Calories: 357kcalCarbohydrates: 61gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 340mgPotassium: 134mgFiber: 3gSugar: 37gVitamin A: 437IUVitamin C: 0.2mgCalcium: 32mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
16 Quick & Easy 30 Minute Recipes!
(Plus weekly recipe updates)

About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

More Ideas

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




6 Comments

  1. I want to make this cake and I’m wondering if anyone has tried baking the cake in two 8 or 9 inch round cake pans or cup cake tins. If so, how long and at what temperature? Thanks!

  2. I grew up on this and it’s really a very good everyday, family cake — easy and economical. No one in my family needed to avoid eggs or dairy, but my mom made a beautiful, shiny, boiled chocolate glaze that also happened to be vegan (provided your sugar is organic).

  3. We grew up on this cake. Its a great recipe, always moist but you need to be careful releasing the air bubbles so it is not full of wholes after baking. Its slso called Crazy cake or Cockeyed cake. Of only I could find a vanilla cake this good 😄

  4. My great grandmother made wacky cakes more than 75 years ago. She taught grandma and my mom to mix the cake right in the baking pan. And it’s never been iced in anything but peanut butter icing – at least in our family. You haven’t had wacky cake til you’ve had it our way!😊

  5. 5 stars
    I first discoverd this recipe when I was young. Mom would make the cake and frost it with German chocolate cake frosting. After I got married my husband’s aunt would frost it with a frosting that you cooked milk and flour till thickened and whip this pudding with sugar and butter. My husband didn’t eat eggs so loved making this cake and frosting it with milk chocolate tube frosting
    One of the best chocolate cakes recipes ever found!!