Best/Easy Chocolate. Cake!

No eggs. No butter. No milk. No mixer. You can literally mix this cake in the baking pan and slide it straight into the oven.

This is the classic “wacky cake” that home bakers have relied on since the Depression, and it endures because it flat-out works.

Flour, sugar, cocoa, baking soda, salt, vegetable oil, water, and vinegar. That’s it. The vinegar reacts with the baking soda to create lift, and the oil keeps the crumb impossibly moist.

The result is a rich, tender chocolate cake with deep cocoa flavor that rivals anything made with a dozen fancy ingredients.

Kitchen Tips

• Don’t grease the pan. The oil in the batter takes care of that, and greasing can actually make the edges too slick to rise properly.
• Mix just until the dry streaks disappear. Overmixing activates the gluten and makes the cake tough instead of tender.
• This is a fantastic base for frosting. A simple chocolate buttercream or even a dusting of powdered sugar is all it needs.
• The cake is also naturally dairy-free and egg-free, making it a great option for allergy-friendly baking.