Wacky Cake
Chocolate and Vanilla, with Two Frosting Options
Pictured: Chocolate Wacky Cake with Chocolate Buttercream Frosting
While Beryl does make a chocolate cake at the beginning of Cloud Bear, I’m not sure it was this one. This recipe has been passed down in my family for generations. Yes, really. Our family story is we’ve had it since World War II* when many ingredients were rationed, including eggs. The “wacky” in the name comes from the recipe’s use of vinegar and baking soda as leavening instead of eggs.
Considering Cloud Bear’s technological era is similar to the post-WWII 1940s, I thought this would be a fun recipe to share. Well, it’s just plain fun to make anyway. You’ll see if you try it out. It’s also probably the most forgiving cake recipe in the universe.
Another fun thing about Wacky Cakes is they are incredibly easy to make vanilla or chocolate. Want a vanilla cake? Leave out the cocoa powder. No other changes necessary. My family always makes it chocolate, and the original family recipe is for chocolate, but I have made the vanilla version plenty of times as well. For your convenience, I did write it both ways down below, but just for your information, the cocoa powder is the only difference.
Only one more note, I promise. The original recipe calls for the original icing to be poured on as soon as the cake comes out of the oven. More often than not, that compressed the cake into something akin to Wacky Brownies. Now, maybe that’s what my ancestors were going for. It still tastes good, but it’s not exactly the fluffy cake texture we like today. That’s why my version of the recipe says to pour it on after the cake has cooled completely. If you want to be completely authentic, though, pour it on as soon as the cake comes out of the oven.
*There are a lot of Wacky Cake recipes on the internet, and most of them seem to be from people like me who have them from grandparents and great-grandparents. I’ve seen a few people claim Wacky Cakes originated during the First World War, while others claim the Great Depression. I don’t know myself how old these sorts of cakes are. I’m just telling you what my family says, which is our recipe came from World War II.
Ingredients (Chocolate Cake)
3 cups Flour
2 cups Sugar
1 tsp Salt
2 tsp Baking Soda
6 Tbsp Cocoa
2 Tbsp Vinegar
2 tsp Vanilla
2/3 cup Vegetable Oil
2 cups Water (Cold)
Ingredients (Vanilla Cake)
3 cups Flour
2 cups Sugar
1 tsp Salt
2 tsp Baking Soda
2 Tbsp Vinegar
2 tsp Vanilla
2/3 cup Vegetable Oil
2 cups Water (Cold)
1 cube Butter
4 Tbsp Cocoa
6 Tbsp Milk
1/2 tsp Vanilla
3 1/2 cups Powdered Sugar
1/2 cup Chopped Pecans (Optional)
Icing Ingredients (Original)
Icing Ingredients (Chocolate Buttercream)
3 oz Dark or Semi-Sweet Chocolate (High-quality chocolate chips work)
1 Tbsp and 1 tsp Heavy Cream
1/2 cup Butter (Room Temperature)
2-3 cups Powdered Sugar
1 1/2 tsp Vanilla Extract
1/8 tsp Salt
Instructions
Cake Instructions (Chocolate and Vanilla)
Mix the dry ingredients in a mixing bowl.
Make three wells in the dry ingredients—one small, one medium, and one very large. Pour the vanilla in the small well, the vinegar in the medium well, and the oil in the very large well.
Pour the cold water over everything and stir. Pour into a greased, glass 9x13 dish.
Bake at 350° for 30-40 minutes, until it tests done. Bake at the same temperature for 20-30 minutes for a half-sized cake, and 20-25 minutes for cupcakes.
Icing Instructions (Original)
Mix the butter, cocoa, and milk in a saucepan and bring to a boil on the stovetop.
As soon as it boils, remove from the heat and add vanilla.
Pour heated mixture over powdered sugar—and nuts, if desired—in a bowl. Mix until smooth.
Pour icing over the cake once the cake has cooled.
Icing Instructions (Chocolate Buttercream)
Melt the chocolate and heavy cream together, being careful not to overheat. Stir until smooth, then allow to cool.
Beat the butter until fluffy. Add the cooled chocolate ganache and beat until combined.
Gradually add 2 cups of powdered sugar and beat on low.
Add the vanilla and salt and beat until combined. Beat on medium-high for another 2-3 minutes.
Add the extra cup of powdered sugar if necessary. Mix by hand to press out any air bubbles.