Wacky Cake
The ultimate chocolatey delight, Wacky Cake is egg-free and dairy-free, making it perfect for everyone. With a rich flavor and delightful texture, this easy weeknight dessert is a must-try!
Equipment
- Wooden Spoon
- Frying Pan
- Whisk
- Baking Sheet
- Oven
Ingredients
- 2 ¾ cups All-Purpose Flour
- ½ cup Cocoa Powder
- 1 ¾ cups Granulated Sugar
- 2 teaspoons Baking Soda
- ¾ teaspoon Salt
- 2 tablespoons White Vinegar
- 2 teaspoons Vanilla Extract
- ⅔ cup Vegetable Oil
- 2 cups Water
- 1 ½ cups Heavy Whipping Cream
- ⅔ cup Powdered Sugar
- 3 tablespoons Cocoa Powder
Instructions
- Preheat your oven to 350 degrees Fahrenheit. This ensures your cake bakes evenly and rises perfectly.
- Spray a 9×13 baking pan with pan spray and set it aside. This step is crucial for easy cake removal once it’s baked.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt. Ensure there are no lumps for a smooth batter.
- Add the vinegar, vanilla, oil, and water to the dry ingredients. Stir until just combined; over-mixing can make your cake dense, so be gentle!
- Pour the batter into the prepared baking pan. The batter will be quite liquid, but that’s how it’s meant to be!
- Bake in the preheated oven for 35 to 40 minutes. You’ll know it’s done when the center springs back lightly when touched or a toothpick inserted comes out clean.
- Once baked, let the cake cool completely in the pan. This is important for the next step.
- To make the whipped cream topping, add the heavy whipping cream, powdered sugar, and cocoa powder to a large bowl. Beat the mixture until medium stiff peaks form; this means it should hold its shape but still be spreadable.
- Spread the whipped cream evenly over the cooled cake. This adds a luscious finish to your dessert and makes it look tempting.
- Slice, serve, and enjoy the decadent layers of your Wacky Cake! It’s perfect for any occasion.
Notes
- Tip 1: Store leftover cake in an airtight container at room temperature for up to three days. If you prefer chilled cake, store it in the fridge.
- Tip 2: You can freeze the cake without frosting. Wrap it tightly in plastic wrap and then foil. It will last for up to three months!
- Tip 3: Add spices like cinnamon or nutmeg for a different flavor profile, or try mixing in chocolate chips for extra chocolatey goodness.
- Tip 4: Experiment with different frostings like cream cheese or a simple glaze for a different twist.
- Tip 5: For special occasions, you can layer this cake with other cakes or fillings, such as fruit or other flavored creams.