Best 4 Wacky Cake Ii Recipes

Indulge in a culinary journey with Wacky Cake II, a delightful treat that's sure to tantalize your taste buds. This moist, fluffy cake is known for its unique texture and explosion of flavors. The original Wacky Cake recipe has been a beloved classic for decades, and Wacky Cake II takes it to a whole new level with its rich chocolate frosting and additional variations. Get ready to embark on a baking adventure as we unveil the secrets behind this extraordinary cake. From the classic Wacky Cake II to its delectable variations, including a gluten-free version, we'll guide you through each step, ensuring a perfect outcome every time.

Here are our top 4 tried and tested recipes!

WACKY CAKE VIII

Wacky Cake VIII image

This cake is make without milk or eggs and is moist, dark and delicious. A brain child of the depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients.

Provided by Mary Knipe

Categories Desserts Cakes Chocolate Cake Recipes

Yield 10

Number Of Ingredients 9

Ingredients

1 ½ cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon cider vinegar
6 tablespoons vegetable oil
1 cup water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Sift flour, sugar, salt, soda, and cocoa together into an 8x8 inch ungreased cake pan. Make three depressions. Pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, and stir well with fork.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.

Nutrition Facts : Calories 225.1 calories, Carbohydrate 35.5 g, Fat 8.7 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 243.1 mg, Sugar 20.1 g

VANILLA WACKY CAKE

Vanilla Wacky Cake image

The "wacky" in the title refers to breaking all the rules of baking. Born out of necessity during the Great Depression, this cake swaps out the expected milk, butter and eggs-which were expensive and hard to find at the time-for water, oil and vinegar. And, yet, through some smart kitchen science, the cake still comes out fluffy, light and not a bit dry. You can mix up the batter right in the baking pan (no bowl required!) with ingredients you probably already have in your pantry. This is a vintage hack that feels like a new classic.

Provided by Food Network Kitchen

Categories dessert

Time 1h45m

Yield 9 servings

Number Of Ingredients 8

Ingredients

1/3 cup vegetable oil, plus more for greasing the pan
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons white vinegar
2 teaspoons pure vanilla extract
2 cups frosting or whipped cream, for serving

Steps:

Position an oven rack in the middle of the oven and preheat to 350 degrees F. Grease an 8-by-8-inch baking pan with vegetable oil.
Sift the flour, sugar, baking soda and salt through a fine-mesh strainer directly into the prepared baking pan. Stir together with a fork (or a silicone whisk if using a nonstick baking pan). Add the oil, vinegar, vanilla and 1 cup water; stir with the fork until fully incorporated. Bake until a toothpick inserted into the center comes out clean, about 35 minutes.
Let the cake cool completely in the pan on a wire rack, about 1 hour. Frost the top of the cake with the frosting, if using. Cut into 9 squares and serve each with a dollop of whipped cream, if using.

WACKY CAKE IV

Wacky Cake IV image

A chocolate cake made by putting dry ingredients into pan first, then placing various ingredients into three scooped out hollows, and pouring cold water over all.

Provided by Karin Christian

Categories Desserts Cakes Sheet Cake Recipes

Yield 14

Number Of Ingredients 15

Ingredients

2 ¼ cups cake flour
1 ½ cups white sugar
4 ½ tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
¾ teaspoon salt
1 ½ teaspoons distilled white vinegar
1 ½ teaspoons vanilla extract
½ cup vegetable oil
1 ½ cups water
¼ cup butter
⅓ cup unsweetened cocoa powder
4 cups confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract
4 tablespoons milk

Steps:

Preheat oven to 350 degrees (175 degrees C). Spray one 13x9 inch cake pan with cooking oil spray.
Mix the flour, white sugar, 4 1/2 tablespoons cocoa, baking soda and salt together in a bowl. Pour dry ingredients into the prepared pan. Scoop out 3 holes in the dry mixture. Put the vegetable oil in one hole, vinegar in the second hole, and 1 1/2 teaspoons of the vanilla in the third hole. Pour the cold water over the top and stir until smooth.
Bake at 350 degrees F (175 degrees C) for about 20 minutes. Ice cake while it is still hot.
To Make Icing: In a saucepan over medium heat melt the butter or margarine. Add the cocoa and remove pan from the heat. Stir in the salt, milk and 1 teaspoon vanilla. Mix in the confectioners' sugar until desired consistency is attained. Spread icing over a still hot cake.

Nutrition Facts : Calories 412.5 calories, Carbohydrate 75.9 g, Cholesterol 9.1 mg, Fat 12.1 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 3.1 g, Sodium 286.2 mg, Sugar 55.4 g

WACKY CAKE III

Wacky Cake III image

You might think this cake recipe is a bit wacky because it has vinegar but no eggs, but only until you're enjoying a rich chocolate cake.

Provided by Adora Marchi

Categories Desserts Cakes Sheet Cake Recipes

Yield 14

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 ½ teaspoons salt
6 tablespoons unsweetened cocoa powder
10 tablespoons margarine, melted
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups water
4 cups confectioners' sugar
3 tablespoons unsweetened cocoa powder
½ cup margarine
6 tablespoons water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Sift the flour, white sugar, baking soda, salt and 6 tablespoons of the cocoa into a 9 x 13 inch baking pan.
Drizzle melted margarine and the vinegar over the flour mixture. Add the vanilla and cold water and stir well to remove lumps.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Spread with chocolate frosting.
To Make Chocolate Frosting: Combine the confectioner's sugar, 6 tablespoons water, 3 tablespoons cocoa, and 1/2 cup of the margarine. Heat until melted and stir until smooth add vanilla and nuts if desired, and spread over cake.

Nutrition Facts : Calories 476.1 calories, Carbohydrate 85.3 g, Fat 14.8 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 2.8 g, Sodium 595.6 mg, Sugar 62.5 g

Tips:

Use the correct ingredients: Make sure to use the exact ingredients and measurements specified in the recipe. Any substitutions or changes may alter the outcome of the cake.
Follow the instructions carefully: Each step in the recipe is important, so follow them in the order they are given. Don't skip or alter any steps, as this could affect the final product.
Use fresh ingredients: Whenever possible, use fresh ingredients for the best flavor and texture. This includes fresh eggs, milk, butter, and produce.
Preheat the oven: Always preheat your oven to the specified temperature before starting to bake. This ensures that the cake bakes evenly and properly.
Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
Bake the cake in the center of the oven: This ensures that the cake bakes evenly. If you place the cake too close to the edge of the oven, it may brown unevenly or even burn.
Let the cake cool completely before frosting: This will help the frosting set properly and prevent it from melting or sliding off the cake.

Conclusion:

Wacky cake is a delicious and versatile cake that can be enjoyed by people of all ages. You can make it with different variations of flavors. These simple tips will help produce a delicious and beautiful wacky cake. With a little practice, you'll be able to make this cake like a pro and impress your family and friends with your baking skills. Happy baking!