Wacky cake is a classic eggless and milk-free cake, presented here as Wacky Chocolate Cupcakes finished with a tangy cream cheese frosting.
Last Sunday Heather, a fellow food blogger, shared a fantastic chocolate cake recipe with me. Known as Wacky Cake (or Crazy Cake), it’s a simple, reliable chocolate cake that requires no milk or eggs. When prepared without the cream cheese frosting, this cake is completely vegan. With the frosting it becomes an indulgent treat for non-vegans.
I followed the original recipe closely but made a few tweaks to boost the flavor. I brushed the cupcakes with a light simple syrup to add moisture and extra sweetness, and I topped them with a cream cheese frosting for a rich finish. If you prefer a vegan version, skip the frosting and dust the cooled cupcakes with powdered sugar.
I also love decorating cupcakes with spiky frosting. The look—small peaks pulled upward—adds a playful, modern touch, inspired by designs I’ve admired from several talented bakers. To create the spikes without a piping bag, fill a resealable plastic bag with frosting, snip a small corner, and pipe short blobs while pulling upward to form points.
Wacky Cake likely originated during the Depression or World War II when rationing made milk and eggs scarce. The recipe is credited to Beatrice De O’Hearn, who shared it with family and friends beginning in the 1930s. Its simple ingredient list and dependable results helped it become a beloved pantry-friendly dessert.
Below is the tested recipe and clear instructions for making Wacky Chocolate Cupcakes with optional cream cheese frosting.
Wacky Cake – Chocolate Cupcakes
If you don’t have a piping bag, use a resealable bag: fill one corner with frosting, snip a small opening, and pipe small blobs. Pull up slightly to form spikes.
This recipe delivers a satisfying chocolate cupcake even before frosting. The simple syrup adds extra moisture and sweetness, which is especially helpful if you prefer a sweeter treat.
For a vegan option, omit the cream cheese frosting and dust cooled cupcakes with powdered sugar after brushing with simple syrup.
10 minutes
20 minutes
45 minutes
1 hour 15 minutes
Ingredients
Cake:
- 1 1/2 cups cake flour (all-purpose works fine)
- 1 cup sugar
- 3 tablespoons cocoa powder
- 1 tablespoon vinegar (white or cider)
- 1 cup cold water
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons melted shortening or vegetable oil
- 1 teaspoon vanilla
Simple Syrup:
- 3 parts water
- 1 part sugar
Frosting
- Cream cheese frosting (see Notes)
Instructions
- Prepare the simple syrup first and allow it to cool.
- Preheat the oven to 350ºF once the syrup is cooled.
- Sift the flour, sugar, cocoa, baking soda, and salt into an ungreased 8×8 pan or into a mixing bowl if making cupcakes.
- If making cupcakes, line two muffin pans with liners. This recipe yields about 18 cupcakes; if you have one muffin pan, you can use that instead.
- Make three wells in the dry mixture—a large, medium, and small. Pour the oil into the largest well, vinegar into the medium, and vanilla into the smallest. Pour in 1 cup cold water and stir until combined.
- For cupcakes, bake about 18–22 minutes. For a cake, bake 25–35 minutes. Test with a toothpick for doneness.
- Cool the cupcakes for about 1 minute, then use a toothpick or similar thin tool to poke holes across the top without piercing the liners.
- Brush the simple syrup over each cupcake, being generous—brush each cupcake a few times so the syrup soaks in.
- Allow cupcakes to cool completely while you prepare the cream cheese frosting. For a vegan option, skip the frosting and dust with powdered sugar.
- Fill a piping bag (or a resealable bag with a small corner snipped) with frosting. Pipe small blobs onto each cupcake and pull up slightly to form spikes. Add sprinkles if desired.
Notes
Cream Cheese Frosting: I typically combine butter, cream cheese, vanilla, and powdered sugar to taste until smooth and spreadable. If you prefer a tested, measured recipe, use any reliable cream cheese frosting formula you trust.
Recipe adapted from Heather in San Francisco and her sister.