Wacky Cake II: A Delectable, No-Egg Dessert with Countless Variations

Are you craving a moist, flavorful cake but find yourself short on eggs or looking for a vegan-friendly option? Look no further than Wacky Cake II! This delightful dessert, a variation of the classic Wacky Cake (also known as Crazy Cake or Depression Cake), is incredibly easy to make, requires minimal ingredients, and boasts a surprisingly rich and satisfying taste. The beauty of Wacky Cake II lies in its simplicity and adaptability; it’s a blank canvas for your culinary creativity. This article will guide you through the basic recipe and inspire you with numerous variations to suit your taste preferences.

What is Wacky Cake II?

Wacky Cake II, as the name suggests, is a close relative of the original Wacky Cake. Both are known for their unusual mixing method – no bowls required! – and their lack of eggs, butter, and milk. These cakes emerged during times of rationing and limited resources, making them a resourceful and delicious way to enjoy a sweet treat. Wacky Cake II is a slight modification, often involving subtle ingredient adjustments to enhance flavor or texture.

Why You’ll Love Wacky Cake II

* **Simple Ingredients:** You likely already have most, if not all, of the ingredients in your pantry.
* **Easy to Make:** The entire cake can be mixed directly in the baking pan, minimizing cleanup.
* **Egg-Free and Dairy-Free:** Perfect for those with allergies or dietary restrictions.
* **Moist and Delicious:** Despite the lack of traditional ingredients, the cake is incredibly moist and flavorful.
* **Versatile:** Easily customizable with different flavors, frostings, and toppings.

The Basic Wacky Cake II Recipe

This recipe forms the foundation for all the variations we’ll explore later. Gather your ingredients and let’s get baking!

**Ingredients:**

* 1 ½ cups all-purpose flour
* 1 cup granulated sugar
* 1 ½ teaspoons baking soda
* ¾ teaspoon salt
* 1 tablespoon unsweetened cocoa powder (optional, for chocolate cake)
* 1 ½ teaspoons white vinegar
* 1 teaspoon vanilla extract
* 6 tablespoons (3 ounces) vegetable oil
* 1 cup water

**Equipment:**

* 9×13 inch baking pan
* Measuring cups and spoons
* Whisk or fork

**Instructions:**

1. **Preheat and Prepare:** Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan. This step prevents the cake from sticking.
2. **Combine Dry Ingredients:** In the prepared baking pan, combine the flour, sugar, baking soda, salt, and cocoa powder (if using). Whisk or use a fork to thoroughly mix the dry ingredients. Ensure there are no lumps.
3. **Create Wells:** Make three wells in the dry ingredient mixture. One well should contain the vinegar, one should contain the vanilla extract, and the third should contain the vegetable oil. These ingredients react with the dry ingredients to create lift and flavor.
4. **Pour in Water:** Pour the water over the entire mixture in the pan.
5. **Mix Thoroughly:** Using a fork or whisk, mix all the ingredients together directly in the pan. Scrape the bottom and sides of the pan to ensure all the dry ingredients are incorporated. The batter will be thin and slightly bubbly – this is normal.
6. **Bake:** Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so check for doneness after 30 minutes.
7. **Cool:** Remove the cake from the oven and let it cool completely in the pan before frosting or serving. Cooling allows the cake to set and prevents it from crumbling.

Wacky Cake II Variations: Unleash Your Creativity

The basic Wacky Cake II recipe is a fantastic starting point. Here are several variations to inspire you:

1. Chocolate Wacky Cake II

* **Ingredient Adjustment:** Add 1 tablespoon of unsweetened cocoa powder to the dry ingredients. You can also increase the cocoa powder to 2 tablespoons for a richer chocolate flavor.
* **Flavor Enhancement:** Consider adding a ½ teaspoon of instant coffee granules to the dry ingredients to enhance the chocolate flavor.
* **Frosting Suggestions:** Chocolate buttercream, chocolate ganache, or a simple dusting of powdered sugar.

2. Vanilla Wacky Cake II

* **Ingredient Adjustment:** Omit the cocoa powder.
* **Flavor Enhancement:** Increase the vanilla extract to 2 teaspoons. You can also add a pinch of nutmeg for a warm, comforting flavor.
* **Frosting Suggestions:** Vanilla buttercream, cream cheese frosting, or a lemon glaze.

3. Spice Wacky Cake II

* **Ingredient Adjustment:** Omit the cocoa powder. Add ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves to the dry ingredients.
* **Flavor Enhancement:** Add ½ cup of chopped nuts (walnuts or pecans) to the batter for added texture and flavor.
* **Frosting Suggestions:** Cream cheese frosting, maple buttercream, or a simple powdered sugar glaze.

4. Lemon Wacky Cake II

* **Ingredient Adjustment:** Omit the cocoa powder. Add the zest of one lemon to the dry ingredients. Replace ¼ cup of the water with lemon juice.
* **Flavor Enhancement:** Add a few drops of lemon extract for a more intense lemon flavor.
* **Frosting Suggestions:** Lemon buttercream, lemon glaze, or a cream cheese frosting with lemon zest.

5. Orange Wacky Cake II

* **Ingredient Adjustment:** Omit the cocoa powder. Add the zest of one orange to the dry ingredients. Replace ¼ cup of the water with orange juice.
* **Flavor Enhancement:** Add a few drops of orange extract for a more intense orange flavor.
* **Frosting Suggestions:** Orange buttercream, orange glaze, or a cream cheese frosting with orange zest.

6. Marble Wacky Cake II

* **Ingredient Adjustment:** Prepare the basic recipe, but divide the batter in half. Add 1 tablespoon of cocoa powder to one half of the batter. Swirl the two batters together in the baking pan before baking.
* **Flavor Enhancement:** Consider adding a few drops of peppermint extract to the chocolate batter for a chocolate mint marble cake.
* **Frosting Suggestions:** Vanilla buttercream, chocolate buttercream, or a combination of both.

7. Coffee Wacky Cake II

* **Ingredient Adjustment:** Omit the cocoa powder. Replace the water with strong brewed coffee (cooled).
* **Flavor Enhancement:** Add ½ teaspoon of instant coffee granules to the dry ingredients for a more intense coffee flavor. You can also add a tablespoon of coffee liqueur to the batter.
* **Frosting Suggestions:** Coffee buttercream, mocha buttercream, or a chocolate ganache.

8. Applesauce Wacky Cake II

* **Ingredient Adjustment:** Omit the cocoa powder. Replace the water with unsweetened applesauce. Reduce the oil to 4 tablespoons.
* **Flavor Enhancement:** Add ½ teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg to the dry ingredients. You can also add ½ cup of chopped apples to the batter.
* **Frosting Suggestions:** Cream cheese frosting, caramel buttercream, or a simple dusting of powdered sugar.

9. Chocolate Chip Wacky Cake II

* **Ingredient Adjustment:** Prepare either the chocolate or vanilla wacky cake batter. Fold in 1 cup of chocolate chips (semi-sweet or milk chocolate) into the batter before baking.
* **Flavor Enhancement:** Add a pinch of sea salt to the batter to enhance the sweetness of the chocolate chips.
* **Frosting Suggestions:** Vanilla buttercream, chocolate buttercream, or a simple ganache.

10. Nutty Wacky Cake II

* **Ingredient Adjustment:** Prepare either the chocolate or vanilla wacky cake batter. Fold in 1 cup of chopped nuts (walnuts, pecans, or almonds) into the batter before baking.
* **Flavor Enhancement:** Toast the nuts before adding them to the batter for a more intense nutty flavor. You can also add a tablespoon of nut butter (peanut butter or almond butter) to the batter.
* **Frosting Suggestions:** Vanilla buttercream, chocolate buttercream, or a maple buttercream.

Tips for Making the Best Wacky Cake II

* **Measure Accurately:** Accurate measurements are crucial for the success of any baking recipe. Use measuring cups and spoons specifically designed for baking.
* **Don’t Overmix:** Overmixing the batter can result in a tough cake. Mix just until the ingredients are combined.
* **Check for Doneness:** Use a wooden skewer to check for doneness. Insert the skewer into the center of the cake. If it comes out clean, the cake is done. If it comes out with wet batter, continue baking for a few more minutes.
* **Cool Completely:** Allow the cake to cool completely in the pan before frosting or serving. This prevents the cake from crumbling.
* **Use High-Quality Ingredients:** While Wacky Cake II is a simple recipe, using high-quality ingredients will enhance the flavor of the cake.
* **Adjust Sweetness:** If you prefer a less sweet cake, reduce the amount of sugar by ¼ cup.
* **Experiment with Extracts:** Don’t be afraid to experiment with different extracts to add unique flavors to your cake. Almond extract, peppermint extract, and coconut extract are all great options.
* **Add Toppings:** Top your Wacky Cake II with fresh fruit, chopped nuts, sprinkles, or chocolate shavings for added flavor and visual appeal.

Frosting and Serving Suggestions

Wacky Cake II is delicious on its own, but it’s even better with a frosting or glaze. Here are some suggestions:

* **Buttercream Frosting:** Classic buttercream frosting is a versatile option that pairs well with any flavor of Wacky Cake II. You can customize the flavor of the buttercream by adding extracts, citrus zest, or cocoa powder.
* **Cream Cheese Frosting:** Cream cheese frosting is tangy and slightly sweet, making it a great complement to chocolate or spice cakes.
* **Chocolate Ganache:** Chocolate ganache is a rich and decadent frosting option that’s perfect for chocolate Wacky Cake II.
* **Powdered Sugar Glaze:** A simple powdered sugar glaze is a quick and easy way to add sweetness to your cake.
* **Whipped Cream:** Top your Wacky Cake II with whipped cream and fresh berries for a light and refreshing dessert.

Serve Wacky Cake II at room temperature. It can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Frequently Asked Questions (FAQ)

* **Can I use a different type of flour?**

While all-purpose flour is the most common choice, you can experiment with other types of flour, such as whole wheat flour or gluten-free flour. Keep in mind that the texture of the cake may be slightly different.
* **Can I use a different type of oil?**

Vegetable oil is the standard choice, but you can also use canola oil, coconut oil (melted), or even olive oil (although this may impart a slightly different flavor).
* **Can I make this cake in a different size pan?**

Yes, you can make this cake in different size pans. If you use a smaller pan, the cake will be thicker and may require a longer baking time. If you use a larger pan, the cake will be thinner and may require a shorter baking time.
* **Can I freeze Wacky Cake II?**

Yes, you can freeze Wacky Cake II. Wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw the cake in the refrigerator overnight before serving.
* **Why is my cake dry?**

A dry cake can be caused by overbaking, using too much flour, or not using enough oil. Make sure to measure your ingredients accurately and bake the cake for the correct amount of time.
* **Why is my cake sinking in the middle?**

A cake that sinks in the middle can be caused by using too much baking soda, opening the oven door too frequently during baking, or not baking the cake long enough.

Conclusion

Wacky Cake II is a testament to the fact that delicious desserts don’t require a long list of ingredients or complicated techniques. Its simplicity and versatility make it a perfect recipe for beginner bakers and experienced cooks alike. So, gather your ingredients, preheat your oven, and get ready to whip up a moist, flavorful, and surprisingly satisfying cake. With countless variations to explore, you’re sure to find a Wacky Cake II recipe that you and your loved ones will adore! Enjoy!