Vanilla Wacky Cake
Vanilla Wacky Cake is an easy cake with rich vanilla flavor. The cake is dairy-free, egg-free, and vegan, and the optional frosting can easily be too.
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When I was testing and photographing my Chocolate Wacky Cake recipe a few weeks ago, I couldn’t stop thinking about why only chocolate versions of Wacky Cake were popular.
Since Chocolate Wacky Cake works so well, could I make other flavors using the Wacky method (omitting eggs and butter and using vinegar and baking soda as the main leavener)? I vowed to find out.
To me, the first obvious flavor to try was vanilla. I love a cake with lots of vanilla and sweet vanilla frosting. I’m happy to report that I successfully made Vanilla Wacky Cake right before I went on vacation, and now I’m sharing that recipe with you.
How to make Vanilla Wacky Cake
When I was developing this recipe, I knew I wanted to maintain the easy and affordable nature of wacky cake at all costs. Luckily, I was able to achieve that, as I only had to minimally alter the original chocolate recipe.
To go from Chocolate Wacky Cake to Vanilla Wacky Cake, I obviously had to omit the cocoa powder. But to ensure that I didn’t alter the texture of the cake, I replaced the cocoa powder with cornstarch, which keeps the cake tender. This is an easy DIY method to make a substitute for cake flour.
The next change was to add the vanilla. I wanted the vanilla flavor to be strong, so I started with 1 Tablespoon. That was a little, much, so I cut it down to 2 teaspoons, which was perfect.
The method to make this version of wacky cake is the same as what you’re used to if you’ve made wacky cakes before. Whisk the dry ingredients together in a bowl, then add the wet ingredients and stir again. Only one bowl is needed, and while the cake can technically be mixed right in the pan, I find it easier to use a bowl.
Pour the batter into an ungreased 9×9″ baking pan and bake until a toothpick comes out with a few crumbs clinging to it. Let the cake cool before frosting it.
The frosting is also easy to make, and the recipe is small enough that it makes the perfect amount for a 9×9″ cake. To make the frosting simply beat the ingredients together using a hand mixer until light and fluffy. Taste the frosting. If you want it to be sweeter or stiffer, add more powdered sugar and beat again. Frost the cake in the pan once it’s cool.
Vanilla Wacky Cake Ingredients and Substitutions
The Easy Vanilla Buttercream portion of this recipe is totally optional. You can frost the cake with something else if you’d like (Nutella is a very easy option), or serve it with fruit (thawed frozen berries that are sweetened to taste works well).
Vanilla Wacky Cake
- All-purpose flour
- Granulated sugar
- Cornstarch – the cornstarch helps to tenderize the cake – adding cornstarch to flour is a DIY way to make cake flour.
- Baking powder – along with the baking soda, the baking powder leavens the cake.
- Baking soda – the baking soda reacts with the vinegar to leaven the cake.
- Table salt
- Canola oil or other neutral-flavored cooking oil – or if you don’t need the cake to be vegan or dairy-free, you could use an equal amount of melted butter (measure the butter after melting).
- White vinegar – I promise you won’t taste it. It reacts with the baking soda to leaven the cake.
- Vanilla extract – This amount of vanilla gives the cake a rich vanilla flavor.
- Lukewarm water
Easy Vanilla Buttercream (optional)
- Powdered sugar
- Unsalted Butter or dairy-free butter alternative
- Milk or dairy-free milk alternative – you could even use water if you don’t happen to have any milk on hand.
- Vanilla extract
- Pinch salt – this helps to balance the sweetness of the frosting. Alternatively, you could use salted butter and skip adding extra salt.
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Vanilla Wacky Cake Nutrition Notes
The cake portion of this recipe is vegan and dairy-free. The frosting can easily be made vegan and dairy-free by replacing the butter with a dairy-free butter substitute and replacing the milk with a dairy-free milk alternative (or water).
The nutrition information in the recipe below is for one piece of a cake with frosting that has been cut into 9 pieces, which I find is the easiest way to cut a 9×9″ cake. If you cut your cake into larger or smaller pieces, the nutrition information will vary accordingly.
Vanilla Wacky Cake
Equipment
Ingredients
Instructions
- Heat oven to 350°F. Get out a 9×9" baking pan, and set it aside (there is no need to grease it).
- In a large bowl, whisk together 1 1/2 cups (180 g) all-purpose flour, 1 cup (198 g) granulated sugar, 2 Tablespoons (14 g) cornstarch, 1 teaspoon (4 g) baking powder, 1 teaspoon (4 g) baking soda, and 1/4 teaspoon (3 g) table salt.
- Using the back of a spoon or a small measuring cup, make 3 indents into the flour mixture. Pour 3 Tablespoons (45 ml) canola oil, 1 Tablespoon (15 ml) white vinegar, and 2 teaspoons vanilla extract into each of the indents. Pour 1 cup (237 ml) lukewarm water over the ingredients in the mixing bowl, and mix with a spatula until no dry bits remain.
- Pour the batter into the 9×9" baking pan, and bake for 30 minutes, until a toothpick comes out with a few crumbs clinging to it. Cool completely before frosting.
- Add 1 1/2 cups powdered sugar, 3 Tablespoons unsalted butter, 1 Tablespoon milk, 1/2 teaspoon vanilla extract, and 1 pinch salt to a medium bowl. Using a hand mixer on low speed, mix until the powdered sugar has been incorporated. Increase the mixer speed to high, and keep mixing until the frosting is light and fluffy. sugar
- If you want the frosting to be stiffer or sweeter, add an additional 1/2 cup powdered sugar, and mix again (starting with the mixer on low speed, and increasing to high after the sugar has been incorporated).
- Spread the frosting evenly over the cooled cake and cut into squares to serve.
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