Moist and chocolatey with a tender crumb, this delicious and simple 8x8 chocolate cake recipe defies the laws of baking with NO eggs and NO butter or milk! Plus, the batter mixes up right in the pan. 🤯
Yield: 9
Ingredients
For the chocolate wacky cake:
1 1/2cupsall-purpose flour192g
1cupgranulated sugar201g
1/4cup unsweetened cocoa powder25g
1teaspoonbaking soda
1/2teaspoonfine-grain sea salt
1/3cupcanola oil72g; can substitute vegetable oil
1tablespoonwhite vinegarcan substitute apple cider vinegar
1teaspoonpure vanilla extract
1cupwater240g
For the chocolate frosting:
1/4cupunsalted butter58g; room temperature
1cuppowdered sugar115g
1/3cupunsweetened cocoa powder35g
1-2tablespoonsmilk
1/2teaspoonpure vanilla extract
Equipment
1 8" x 8" baking pan
Instructions
To make the cake:
Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
To an 8-inch by 8-inch baking pan, add the flour, sugar, cocoa powder, baking soda, and salt. Use a rubber spatula or whisk to combine the ingredients.
With a spatula or wooden spoon, create three impressions in the flour mixture. I like to make one a bit bigger to contain the oil when we pour it in.
Add the oil to the larger impression, the vinegar to another impression, and the vanilla to the third impression.
Pour the water over the top.
Use a whisk or rubber spatula to mix the batter together, taking care to scrape the flour in from the corners of the pan. Stir just until combined.
Bake for 25-35 minutes, until the top springs back when you touch it and a toothpick inserted into the center comes out clean.
Place on a wire rack and let cool to room temperature. Leave plain, sift some powdered sugar over the top, or frost with the chocolate frosting recipe provided here or another favorite frosting.
To make the frosting:
Place the butter in a medium mixing bowl. Using a hand mixer, whip the butter until light and creamy, about 2 minutes.
Add the powdered sugar, cocoa powder, 1 tablespoon milk, and vanilla extract.
Beat on low speed for 30 seconds, then increase to high speed and beat until lightened in color and creamy, 1-2 more minutes. Add up to one more tablespoon of milk until the frosting is spreadable.
If the frosting seems too thin to spread, add a little more powdered sugar until it's the consistency you like. If it seems too thick, splash in more milk, a teaspoon at a time, and mix until your desired consistency.
Frost the cake after it has completely cooled to room temperature. You can use a butter knife, spatula, or I love using an offset spatula for the easiest application.
Notes
Nutrition calculation is for cake only, without frosting or toppings.
Vegan option:
The cake recipe as written is vegan and dairy-free, but the buttercream frosting needs a couple simple swaps to keep this a vegan recipe. To make it vegan, swap in a vegan butter and plant-based milk.
Storage:
As written, wacky cake with chocolate frosting will keep at room temperature, covered, for about 4 days. If you use a cream cheese frosting or another frosting that needs refrigeration, I suggest storing it in the fridge.