I know I know. Proclaiming this as the world’s best chocolate cake is a bit presumptuous, but I’ve had many a piece of this chocolate cake over the years and can verify that it is, in fact, the best. This is definitely a family favorite! Easy to make, moist and chocolatey, and topped with a velvety cream cheese frosting. Oh my!
Back during the depression and World War II era, eggs were hard to come by. Several cake recipes were developed without eggs, and sometimes without butter. This recipe, called Wacky Cake (or Depression Cake or Welfare Cake) was one of the more famous recipes from this time period. My mom received this recipe from an old family friend, Mrs. McNair, back in the early 1970s and over the years it has become our extended family’s favorite cake. It will quickly become your family’s favorite too!
A few notes:
- The original recipe calls for vegetable oil, but we prefer the taste of grass-fed butter in our cake.
- This cake can burn easily so keep an eye on it in the oven.
- To make this a bit healthier, so 3/4 c. cake flour and 3/4 c. of white whole wheat flour
- Use a whisk and smooth out the lumps from the cocoa before adding the wet ingredients.
- Keep the cake in the refrigerator (covered) to keep fresh, but remove from the fridge about 15 min before you are going to take a slice to allow the cream cheese frosting to warm up.
Do you like this World’s Best Chocolate Cake (Wacky Cake)? If you are looking for an even more decadent chocolate cake, check out my Wicked Chocolate Bundt Cake or Susan’s Chocolate Sour Cream Pound Cake with raspberry sauce!