One Pan Wackie Cake
Wacky Cake: The World’s Easiest (and Most Versatile) Cake Recipe
OMGosh—where has this recipe been all my life?! Apparently, this cake, affectionately known as “wacky cake,” has been a staple in many families for years. And now that I’ve discovered it, I totally understand why.
Here’s the deal: it’s ridiculously simple. You don’t need a mixer, fancy tools, or even a separate bowl. All it takes is a baking pan, a spoon, and a handful of common ingredients you probably already have on hand. In no time, you’ve whipped up a cake that’s delicious, moist, and ready for anything.
The best part? It’s endlessly versatile. The basic recipe I’m sharing here is for a classic chocolate cake, but the possibilities are endless. For example, in the photos you’ll see, I swapped out some of the water for crushed pineapple I had on hand—and it was amazing!
Here are a few more ideas to get your imagination going:
Red Velvet Cake: Use less cocoa powder and add red food coloring.
Flavored Kicks: Add a splash of your favorite liquor or extract (hello, almond or orange!).
Different Chocolates: Try white, dark, or milk chocolate.
Mix-Ins: Stud the batter with nuts, seeds, or dried fruits.
The only limit with this recipe is your creativity. It’s a blank canvas for flavor experiments and the ultimate go-to dessert.
Oh, and one more thing—this recipe is vegan! No eggs, no butter, no dairy, and yet, it’s every bit as rich and satisfying as a traditional cake.
So, whether you’re baking for a party, a weeknight treat, or just because, this wacky cake is the perfect choice. Simple, versatile, and completely delicious—what more could you ask for? ❤️🍫✨
One Pan Wackie Cake
Special Note: I used a silicone bake pan but I regular non-stick pan also works just as well. And if you want to make a layer cake, simply double the recipe :).
Ingredients:
1 1/4c all-purpose flour
1c granulated sugar
1/3c unsweetened cocoa powder
3/4tsp baking soda
1/2tsp kosher salt (a little less if using table salt)
1/3c canola oil (bland flavoured oil)
1tsp vanilla extract
1tsp apple cider or white vinegar
1c water
2tbsp semisweet or vegan chips (optional)
Icing sugar for dusting on top (optional)
Instructions:
Preheat oven to 325 degrees F.
Combine flour, sugar, cocoa powder, baking soda and salt in an 8” x 8” square metal, silicone or glass baking dish. Whisk together until uniform in colour. Use your fingers to break apart any lumps.
In a measuring cup add water (substituted crushed pineapple I had on hand for some of the water in the photos above), oil, vanilla extract and vinegar. Stir slowly with a fork or a whisk in small circles to blend. Mash, scrape and stir with a fork or spoon until the mixture becomes a smooth and uniform batter.
Scrape the sides of the baking dish with a rubber spatula and spread the batter in an even layer. Sprinkle with chocolate chips, if using.
Carefully transfer the dish to the oven and bake until a bamboo tester (I use bamboo skewers, longer than a toothpick and easily reuseable) inserted in the center comes out clean, 28 - 33 minutes. (The skewer should come out looking like it has chocolate crumbs, and not chocolate frosting, clinging to it :))
Remove from the oven, let cool, then dust with icing sugar if you’re feeling fancy…and it’s yummy.
Note: This recipe is easily freezable. Once fully cooled, I cut the cake into desired sizes, wrapped each in saran wrap and then placed in the freezer. They do not require a lot of time to thaw before enjoying.
