Chocolate Wacky Cake

5 from 1 vote

This Chocolate Wacky Cake is moist, full of rich chocolate flavor, and downright delicious. The best part is this cake recipe doesn't include eggs, butter, or milk.

Prep Time15

Cook Time35

Total Time50

Servings: slices

Author: Miranda Couse

Ingredients

Chocolate Cake

3 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons distilled vinegar
2 teaspoons vanilla extract
2/3 cup vegetable oil
2 cups cold water

Peanut Butter Frosting

1 cup creamy peanut butter
8 ounces cream cheese room temperature
1 teaspoon vanilla extract
3 cups powdered sugar
2-3 tablespoons milk

Instructions

Cake

Preheat oven to 350 degrees F.
Add the 3 cups all-purpose flour, 2 cups granulated sugar, 1/2 cup unsweetened cocoa powder, 2 teaspoons baking soda, and 1 teaspoon salt to a 9x13 baking dish. Whisk until thoroughly combined.
Make 3 wells in the dry ingredients, one being larger than the other two.
Add the 2 tablespoons distilled vinegar to one small well, the 2 teaspoons vanilla extract to the second small well, and the 2/3 cup vegetable oil to the larger well.
Pour the 2 cups cold water over top of the dry and wet ingredients and whisk until a smooth batter forms.
Place in the oven and bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out with crumbs or clean.
Let cool completely and frost with peanut butter frosting.

Frosting

In a large mixing bowl, add the 1 cup creamy peanut butter and 8 ounces cream cheese. Beat with a hand mixer on medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl.
Add in the 3 cups powdered sugar1 teaspoon vanilla extract and 2 tablespoons of milk. Mix on low until most of the powdered sugar is incorporated. Turn the mixer on medium and beat until light and fluffy. If the frosting is still a stiff consistency, beat in an additional tablespoon of milk.
Spread the frosting out evenly on top of the cooled cake.

Notes

Storage: Because of the cream cheese in the peanut butter frosting, store this cake in the fridge for up to one week. If you use regular peanut butter frosting, it can stay out at room temperature for up to 4 - 5 days.

Freeze: Cover the whole cake with two layers of plastic wrap, and a layer of heavy-duty aluminum foil. Place in the freezer for up to 3 months. If you're freezing single slices, place in a freezer container and freeze for up to 3 months.

Thaw: Defrost in the fridge overnight before serving.

Nutrition