Some recipes are passed from one generation to the next because they simply work. Chocolate Wacky Cake is one of those timeless family favorites. Originally popular during the 1940s, when eggs, butter, and milk were harder to find, this simple cake relies on pantry staples to create a rich, moist chocolate cake that's every bit as delicious today.
Made with Roaring Fork Mill Stone-Milled All-Purpose Flour, this version has a tender crumb and deep chocolate flavor that proves great baking doesn't require complicated ingredients. Freshly milled flour brings out the natural sweetness of the wheat and creates a cake that's soft, light, and perfect for any occasion.
Whether you're baking for a birthday, sharing dessert with family, or simply craving homemade chocolate cake, this recipe comes together quickly in one bowl with ingredients you likely already have on hand. Serve it with a dusting of confectioners' sugar, your favorite frosting, or a scoop of vanilla ice cream for a classic dessert everyone will love.
This is the kind of recipe you'll keep in your recipe box for years, simple, dependable, and always delicious.
3 cups Roaring Fork Mill All Purpose flour
1 ¾ cup granulated sugar
1 teaspoon salt
6 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoon vanilla
2 cups + 1 tablespoon water
⅔ cup + 1 tablespoon oil
2 tablespoons white vinegar
Preheat oven to 350℉
Prepare a 13 x 9 inch pan, or 2 round 9-inch pans with oil and parchment paper
In a large bowl, whisk all ingredients together. Spread batter evenly in prepared pan(s).
Bake for 25-30 minutes until the cake pulls away from the side of the pan, and springs back when a finger is pressed gently into the middle.
Dust with confectioners sugar, frost as desired, or serve straight with vanilla ice cream!