Are you ready to dive into the wonderful world of baking without all the fuss? Then you’ve come to the right place. Today, we’re sharing the ultimate Wacky Cake Recipe For 9X13 Pan a true gem among easy baking recipes. This cake, also known as Depression Cake or War Cake, is famous for its simplicity and incredibly moist texture, especially considering it doesn’t require eggs, butter, or milk! It’s the perfect starting point for anyone looking for simple, delicious desserts, and we’ll provide plenty of baking tips for beginners to ensure your success. Forget complicated steps and long ingredient lists; this recipe proves that sometimes, the simplest things are the most delightful. Get ready to bake a truly “wacky” and wonderful cake that will surprise and impress everyone!
Ingredients List: What You’ll Need
Gathering your ingredients is the first step to baking success. Here’s everything you’ll need for your delicious Wacky Cake:
| Ingredient | Quantity | Unit |
|---|---|---|
| All-Purpose Flour | 3 | cups |
| Granulated Sugar | 2 | cups |
| Unsweetened Cocoa Powder | 6 | tablespoons |
| Baking Soda | 2 | teaspoons |
| Salt | 1 | teaspoon |
| Vanilla Extract | 2 | teaspoons |
| White Vinegar | 2 | tablespoons |
| Vegetable Oil | ¾ | cup |
| Cold Water | 2 | cups |
Beginner Tip: Make sure to measure your ingredients accurately! For flour, spoon it into your measuring cup and then level it off with a straight edge (like a knife). Don’t scoop directly from the bag, as this can compact the flour and lead to a dry cake.
Step-by-Step Instructions: Bake Your Wacky Cake
Follow these detailed steps, and you’ll have a wonderfully moist cake in no time!
Step 1: Preheat and Prep Your Pan
- Preheat your oven to 350°F (175°C). Getting your oven to the correct temperature before you start baking is crucial for an even bake.
- Take your 9×13 inch baking pan. You don’t need to grease and flour it traditionally for this cake, as we’re going to mix it right in the pan! However, for extra insurance against sticking (especially if your pan tends to stick), you can lightly spray the bottom with a non-stick cooking spray or rub a tiny bit of vegetable oil on the bottom.
Step 2: Mix the Dry Ingredients Directly in the Pan
- In your ungreased 9×13 inch baking pan, add the dry ingredients:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 6 tablespoons unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- Using a whisk or a fork, thoroughly mix these dry ingredients together right in the pan. Make sure there are no lumps of cocoa or baking soda. You want a uniform, light brown mixture. This step is important for an even flavor and rise.
- Beginner Tip: Take your time with this step! A well-mixed dry base prevents pockets of unmixed ingredients, which can affect the cake’s texture and taste.
Step 3: Create the Wells for Wet Ingredients
- With the back of a spoon or your fingers, make three distinct “wells” or depressions in the dry mixture. Think of them as small craters.
- Make one large well in the center.
- Make two smaller wells on either side of the center well.
- These wells are where we’ll pour the wet ingredients separately, allowing them to activate effectively.
Step 4: Add the Wet Ingredients
- Into the first well (perhaps the largest one in the center), pour 2 teaspoons of vanilla extract.
- Into the second well, pour 2 tablespoons of white vinegar. The vinegar reacts with the baking soda to create the leavening needed for the cake to rise, making it “wacky” because it replaces eggs!
- Into the third well, pour ¾ cup of vegetable oil. The oil provides moisture and richness to the cake.
- Finally, pour 2 cups of cold water evenly over the entire dry mixture in the pan. Don’t worry about mixing yet, just pour it all over.
- Common Mistake & Alternative: If you don’t have white vinegar, you can substitute it with an equal amount of apple cider vinegar or lemon juice. The acidity is what’s important for the reaction with the baking soda.
Step 5: Mix Everything Together
- Now it’s time to mix! Using a fork or a whisk, start gently stirring the ingredients in the pan. Begin by incorporating the wet ingredients into the dry, slowly moving from the edges of the pan towards the center.
- Mix until just combined and smooth. You want a consistent batter with no dry spots, but be careful not to overmix.
- Beginner Tip: Overmixing develops the gluten in the flour, which can lead to a tough, dense cake. Mix only until the streaks of flour disappear, usually about 1-2 minutes. A few small lumps are okay!
Step 6: Bake Your Wacky Creation
- Carefully place your 9×13 inch pan into the preheated oven.
- Bake for approximately 30-35 minutes. Baking times can vary depending on your oven, so keep an eye on it.
- How to check for doneness: Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, your cake is ready! If it comes out with wet batter, bake for a few more minutes and test again.
- Common Mistake: Opening the oven door too early can cause the cake to sink. Resist the urge to check until at least 25 minutes into baking. Overbaking will result in a dry cake, so watch carefully after the 30-minute mark.
Step 7: Cool and Enjoy
- Once baked, remove the cake from the oven and place it on a wire rack to cool completely in the pan. This usually takes about 1-2 hours.
- Beginner Tip: Resist the temptation to frost or cut the cake while it’s warm. A warm cake will crumble easily, and frosting will melt right off. Patience is a virtue in baking!
- Once cooled, you can frost it with your favorite chocolate frosting, dust it with powdered sugar, or enjoy it plain. It’s fantastic either way!
Tips & Tricks for Wacky Cake Success
Even though this is an easy recipe, these extra tips will help you achieve perfection every time:
- Don’t Overmix: We’ve said it before, but it’s worth repeating! Overmixing develops gluten, leading to a tough cake. Mix until just combined.
- Use Fresh Ingredients: Especially for baking soda. Old baking soda loses its leavening power, which means your cake won’t rise properly. Check the expiration date!
- Know Your Oven: Every oven is different. If your cake bakes too quickly or too slowly, consider getting an oven thermometer to ensure your oven is truly at the set temperature.
- Cool Completely: For the best texture and for easy frosting, let the cake cool fully on a wire rack. This allows the cake to set properly and prevents crumbling.
- Experiment with Flavor: While vanilla is classic, try adding a little almond extract for a different twist, or a pinch of cinnamon to the dry ingredients for a warm spice note. You can also fold in chocolate chips or nuts before baking for added texture.
- Storage: Store leftover Wacky Cake at room temperature in an airtight container for up to 3-4 days. It also freezes well for up to 2-3 months.
Essential Baking Tools for Beginners
Having the right tools makes baking much easier and more enjoyable. Here are a few essentials:
- Mixing Bowl (even though we mix in the pan, a spare is always handy)
- Whisk (essential for combining dry ingredients and mixing batter)
- 9×13 Inch Baking Pan (the star of this recipe!)
- Measuring Cups (for dry and liquid ingredients)
- Spatula (great for leveling flour and scraping down sides)
- Measuring Spoons (for smaller quantities like baking soda and salt)
- Wire Rack (for cooling your cake evenly)
Nutrition Information
Here’s an estimated nutritional breakdown per serving (assuming 1/16th of the cake). Please note that these are estimates and can vary based on exact ingredient brands and measurements.
| Nutrient | Per Serving (1/16th cake, unfrosted) |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 48g |
| Protein | 3g |
| Fat | 10g |
| Fiber | 2g |
| Sugar | 30g |
*Nutritional values are estimates and may vary.
Frequently Asked Questions (FAQs)
1. Why is it called “Wacky Cake” or “Depression Cake”?
It earned these names because it was developed during the Great Depression when ingredients like eggs, milk, and butter were scarce or rationed. This recipe cleverly uses vinegar and baking soda to create a leavening reaction, replacing the need for eggs and dairy, making it an ingenious and economical choice!
2. Can I make this cake without cocoa powder?
Absolutely! If you prefer a vanilla or plain Wacky Cake, simply omit the cocoa powder from the dry ingredients. The rest of the recipe remains the same, and you’ll get a lovely, light-colored cake that’s perfect for any occasion.
3. What if I don’t have white vinegar? Can I substitute it?
Yes, you can! The key is the acidity. You can substitute white vinegar with an equal amount of apple cider vinegar or fresh lemon juice. These alternatives will provide the necessary acid to react with the baking soda and help your cake rise beautifully.
4. How do I know when my Wacky Cake is perfectly baked?
The best way to check for doneness is the toothpick test. Insert a clean toothpick into the center of the cake. If it comes out clean or with only a few moist crumbs attached, your cake is done. If it’s still wet, bake for a few more minutes and test again. Be careful not to overbake, as this can lead to a dry cake.
5. Can I add frosting to my Wacky Cake? What kind?
Yes, Wacky Cake is delicious with frosting! A classic pairing is a simple chocolate buttercream or a quick powdered sugar glaze. You can also try a peanut butter frosting or a simple vanilla glaze. Just make sure the cake is completely cooled before frosting to prevent the frosting from melting.
6. How should I store leftover Wacky Cake?
Store any leftover Wacky Cake in an airtight container at room temperature for up to 3-4 days. If your kitchen is particularly warm, or if you’ve used a cream cheese frosting, it’s best to store it in the refrigerator. This cake also freezes well; wrap individual slices or the whole cooled cake tightly in plastic wrap and then foil for up to 2-3 months.
Conclusion: Your New Favorite Easy Dessert!
And there you have it – a truly easy baking recipe that yields an incredibly moist and delicious cake. This Wacky Cake Recipe For 9X13 Pan is a testament to the fact that you don’t need fancy ingredients or complicated techniques to create something wonderful in the kitchen. Whether you’re a seasoned baker or just starting your culinary journey, this recipe is designed for success. We hope these baking tips for beginners have empowered you to confidently bake this delightful dessert. Don’t be afraid to get a little “wacky” in the kitchen. Give this recipe a try, share it with your loved ones, and savor every single bite. Happy baking.