Quick Cake

Quick Cake

53 Reviews 6 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  Honda

“A quick chocolate cake also known as Wacky Cake. It has no eggs or milk, and is mixed in the same pan it's baked in.”

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Adjust Servings

Original recipe yields 1 - 8 inch square pan



  1. Preheat oven to 350 degrees F (175 degrees C). Have ready an un-greased 8 inch square pan.
  2. Sift together the flour, sugar, cocoa, baking powder, baking soda and salt into an un-greased pan. Make a well in the center and pour in the water, oil, vinegar and vanilla. Mix until blended.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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Reviews (53)

Rate This Recipe


This cake worked out REALLY WELL. A nice and simple recipie, although i think the "you can mix it in the pan" statement is debatable. I ended up transferring it to a mixing bowl half way through...not that that was a problem, it really doesn't make it any harder. However, i do have a few handy tips. Not to say that it needs improving - more about subsitution. First of all, I used olive oil. I know! might seem a little icky...but it really works quite well. The nutty flavour suits the cake well, and the more savoury flavours are easily covered by the sugar and cocoa. Also, if you can't find 'pastry flour' or whatever, mix a couple of tablespoons of cornflour (cornstartch) with 1.5 cups of plain (all-purpose) flour. I did this becuase i couldn't find 'pastry flour' (in Australia). GOOD RECIPIE



I just loved this cake! It is sooo easy, quick to make, sooo moist and fluffy and delicious! I was worried It might stick to the ungreased pan, but it didn't! And I was also worried about the vinegar taste, but there was none! The easiest cake I've ever made. Doesn't need any icing or glaze or anything. Delicious as is. The only reason I gave it 4 stars, is that my husband did not like it at all for some weird reason:(...Anyway, I thought it was great! thanks so much for the recipe...update: I have made this cake many times now, but substituting either lemon juice or sour cream for the vinegar(equal amount). It turned out even better than the first time, and even my hubby had no more complaints about it! I don't ever use vinegar anymore. Perfect! love this recipe, and kids love to make it with me.



This has got to be one of the best cakes I have ever eaten. Take it out of the oven and while it is still warm serve it with vanilla icecream, wow. My whole family loved it.

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Amount Per Serving (9 total)

  • Calories
  • 232 cal
  • 12%
  • Fat
  • 8.8 g
  • 14%
  • Carbs
  • 39 g
  • 13%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 245 mg
  • 10%

Based on a 2,000 calorie diet



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Quick Black Forest Cake


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Quick Banana Nut Cake