the gingered whisk

Chocolate Wacky Cake Recipe

This Wacky Cake recipe is a moist chocolate cake that dates back to World War 2. This chocolate cake is one that you need to keep in your back pocket because its so simple!

- The Gingered Whisk


Main Ingredient

Chocolate Wacky Cake: – 1 1/2 cups all purpose flour – 1 cup granulated sugar – 1/4 cup unsweetened cocoa powder – 1 teaspoon baking soda – 1/2 teaspoon salt – 1/3 cup vegetable oil – 1 Tablespoon white vinegar – 1 teaspoon vanilla – 1 cup hot coffee or hot water


Blackberry Frosting: – 1/2 cup fresh blackberries – 1 teaspoon lemon juice – 1/2 teaspoon vanilla extract – 2 cups powdered sugar – Sprinkles for decoration


Chocolate Wacky Cake with Blackberry Frosting


9 Servings

Prep Time

10 Minutes

Total Time

40 Minutes


1. Preheat oven to 350F.


2. In an uncreased loaf pan, sift together the flour, sugar, cocoa powder, baking soda and salt.


3. Create 3 wells or dents in the dry ingredients. Add the vegetable oil in one dent, the white vinegar in a second dent and the vanilla in the third dent.


4. Pour the hot coffee or hot water over the ingredients in the pan and stir to combine.


5. Bake for 30 minutes, or until a toothpick inserted in the center comes out mostly clean.


6. Cool in the pan for 20 minutes before turning out onto a wire rack to cool completely.


1. Pulse the blackberries in a blender until pureed.

Blackberry Icing:

2. Pour the pureed blackberries in a bowl.

Blackberry Icing:

3. Stir in the lemon juice and vanilla.

Blackberry Icing:

4. Stir in the powdered sugar.

Blackberry Icing:

5. Frost the completely cooled cake and decorate with sprinkles.

Blackberry Icing:


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