Classic Chocolate wacky cake baked in a 9x13 pan, looks very dark and chocolatey.

Classic Chocolate Wacky Cake

This chocolate wacky cake, also known as crazy cake, is an easy recipe to make and is nut free, egg free, and milk free. 

Course Dessert
Cuisine American
Prep Time 5 minutes
Servings 12 people


  • 1 ½ cup all purpose flour
  • 1 cup organic sugar
  • 4 tablespoons Rodelle Gourmet Baking Cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons oil I use extra virgin olive oil
  • 1 teaspoon Rodelle Vanilla Extract
  • 1 teaspoon Rodelle Chocolate Extract
  • 1 tablespoon apple cider vinegar
  • 1 cup water
  • Frosting options: allergy safe chocolate chips or powdered sugar


  1. Preheat oven 350 °F
  2. If baking in a rectangular pan, mix the ingredients in a mixing bowl. If baking in a square pan (8x8 or 9x9), you can mix the ingredients in the pan if desired.
  3. Combine flour, sugar, cocoa, baking soda, and salt with a fork or a whisk until evenly mixed, make 3 wells.
  4. Pour the oil into one well, the extracts into one well, and pour the apple cider vinegar in last.
  5. Pour water over the entire container and stir until well mixed.
  6. Transfer the batter into a baking dish (if you didn’t mix it in a square pan) and bake in the middle rack of a preheated oven.
  7. The cake is ready when a toothpick poked into the center of the cake comes out clean: 18-20 minutes in a 9x13 pan or 30-40 minutes in a square pan.
  8. Cool for 30 minutes to serve as is OR sprinkle chocolate chips on the cake when it comes out of the oven OR cool completely and sprinkle with powdered sugar.

Recipe Notes

If you are baking in a square pan, you could mix the cake batter in the baking pan or in a bowl and then bake for about 30 minutes. If you are baking in a rectangular 9x13 pan, mix the batter in a bowl and then transfer the batter to a 9x13 baking pan and bake for 18-20 minutes. WW points 8 points for 1/12th of a cake.