*Wacky cake is a type of dessert that became popular during the Great Depression and World War II, when food shortages and rationing forced home bakers to find substitutes for ingredients like eggs, butter, and milk, per Southern Living. The unusual name reflects the surprising fact that the cake works even without what most people consider essential baking staples.
Without eggs, the cake lacks the structural support found in many traditional recipes and instead relies entirely on leavening agents to rise. Baking soda provides that lift but must react with an acidic ingredient, usually vinegar, to produce the carbon dioxide that helps the batter expand. Because the crumb is lighter and more delicate, wacky cake is typically baked as a single-layer or sheet cake rather than assembled as a multi-layer dessert.
Check out the recipe below from Kimberly Holland for Southern Living.
Wacky Cake Ingredients:
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- Baking spray with flour
- 1 3/4 cup (about 7 1/2 oz.) all-purpose flour
- 1 cup granulated sugar
- 1 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 cup tap water
- 1/3 cup neutral oil (such as vegetable or canola)
- 1 Tbsp. white distilled vinegar
- 2 tsp. vanilla extract
Vanilla Buttercream:
- 3/4 cup (6 oz.) unsalted butter, at room temperature
- 1 1/2 tsp. vanilla extract
- 2 cups (8 oz.) powdered sugar
- 1 Tbsp. heavy whipping cream
- 1/4 tsp. kosher salt
- White candy sprinkles (optional)
Directions
- Step 1: Heat the oven to 350 degrees F. Coat an 8-inch square baking pan with baking spray and set all ingredients out within reach.
- Step 2: Add the flour, sugar, baking soda, and salt directly into the prepared pan and whisk until evenly combined.
- Step 3: In a liquid measuring cup, mix together the water, oil, vinegar, and vanilla. Pour the liquid mixture over the dry ingredients in the pan and stir until only a few dry streaks remain. Place the pan in the oven right away.
- Step 4: Bake for 20 to 25 minutes, or until a toothpick inserted into the center pulls out clean with a few moist crumbs. Remove from the oven and allow the cake to cool fully in the pan on a wire rack, about 2 hours.
- Step 5: To make the buttercream, add the butter and vanilla to a stand mixer fitted with a whisk attachment. Beat on medium speed until the mixture turns light and fluffy, roughly 2 minutes, pausing to scrape the sides of the bowl as needed.
- Step 6: Add the powdered sugar in half-cup increments, beating between each addition. Pour in the cream and salt and continue beating until the frosting is smooth, about 1 minute.
- Step 7: Once the cake has cooled completely, spread the buttercream evenly across the top. Finish with a scatter of white candy sprinkles if desired.
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