Wacky cake is an eggless cake recipe. Here, it is in the form of Wacky Chocolate cupcakes topped with a deliciously tangy cream cheese frosting.
Last Sunday, Heather a fellow food blogger, e-mailed me a great chocolate cake recipe. The chocolate cake is called Wacky Cake. Yes, I know, people are wacky to name a cake “Wacky Cake”, but trust me, it’s probably the best milk-less, egg-less, chocolate cake ever. This cake is 100% Vegan friendly, when you don’t put on that yummalicious cream cheese frosting, of course.
The original recipe was awesome, but I did, however add things that I think made this cake even more yummalicious (did you notice that I never get tired of using that word?). I added a couple brushes of simple syrup to the wacky cake cupcakes and cream cheese frosting to add to the sweetness that I felt the original recipe somewhat lacked (hey, I have a big sweet tooth!).
Oh, by the way, I am obsessed with spiky frosting! Ever since I read an article on Lola Cookie & Treats in Leesburg, Virginia. I fell in love. They punk their cupcakes out! I find it makes the cupcakes look totally cool! It is such an ingenious idea! And to make it even better, one of my favorite bloggers, Deb of Smitten Kitchen (if you haven’t been to her site, you simply must!) even spikes the frosting on her some of her cupcakes. I had to do it for these wacky cake cupcakes!
Oh, and for those of you wondering: “Spikes?”
I don’t mean spiking as in adding alcohol to anything. I mean, spiking as in spiking hair. Well, that’s a bad analogy because we mustn’t compare our food to our hair… Now, that’s kind of gross…
Back to the cake…
Wacky Cake (aka Crazy Cake) is said to have been developed during the Depression or during World War II as a result of rationing, when milk and eggs were in short supply.
According to many sources, the first recipe for Wacky Cake was created by
Beatrice De O’Hearn, who passed the recipe down to her family and friends since the 1930’s.
Okay, that’s it for the food history lesson…
Now, for the good stuff- the recipe!
For those of you who do not have piping bags, you can still make these awesome spiky cupcakes! Just put the frosting towards one corner of a re-sealable bag and snip a little off the corner with a handy pair of scissors, and you’re good to go… Sure, the original wacky cake recipe may not have fully satisfied my sweet tooth, until I modified the recipe to my heart’s content, but it sure satisfied my love for chocolatey goodness! (Heather, awesome recipe you and your sister have here!) You’ve to try it with the frosting if you’re not a vegan. If you are a vegan, I’d just cover the cupcakes with powdered sugar, when they’ve cooled (and maybe after you’ve added some simple syrup, too) Cream Cheese Frosting Recipe: Recipe adapted from Heather in SF, and her older sister.
Wacky Cake - Chocolate Cupcakes
Ingredients
Cake:
Simple Syrup:
Frosting
Instructions
Notes
I honestly, just throw together butter, vanilla, powdered sugar, and cream cheese whenever I make a cream cheese frosting. I should start measuring when making cream cheese frosting, but it always turns out super yummalicious for me. If you don’t have a cream cheese frosting recipe, try this reliable one from Simply Recipes.
1 Comment
Debra
June 10, 2021 at 6:14 pmJust fyi – since you mentioned history – I’m 64 years old. My mother was born in 1921. Her mother was born around 1875 or 1880… This has been in our family since it became popular during the great depression. The recipe spread like wildflowers as people did not have great access to butter and eggs. It’s my understanding it was the first cake made without butter and eggs. Original recipe you pour water over the entire mixture after you’ve mixed in the contents of the three holes. The original recipe does not include the syrup mixture but of course this recipe was updated over time.