Coffee Lovers take note: Espresso Wacky Cake with Coffee Frosting is for YOU! Also called ‘Crazy Cake’ or Depression Cake, this clever cake doesn’t require any eggs, butter or dairy products either. But you’d never guess that from the moist, rich cake!
This coffee frosting is completely delicious! You’ll love Chocolate Cream Cheese Frosting on this cake too.
What is Wacky Cake?
Known as Wacky cake, ‘Crazy Cake‘ or Depression Cake, this type of cake was developed after World War II when certain supplies were hard to find.
The cake does not need eggs, butter or dairy products to make a moist, flavorful cake.
It rises thanks to a chemical reaction between the baking soda and vinegar.
You’ll never taste the vinegar.
It’s a fun cake to make and perfect regular cake ingredients aren’t available. Also great for anyone dairy-free.
Espresso Cake
Wacky cake is usually made as a chocolate cake.
The addition of some hot coffee transforms this recipe to rich, mocha flavored cake.
Complete with an easy frosting hack for Coffee Frosting!
Ingredients
- All purpose flour (regular or gluten-free measure-for-measure flour blend)
- Unsweetened cocoa powder
- Granulated sugar
- Baking soda
- Salt
- ground Cinnamon
- White vinegar
- Vanilla extract
- Vegetable oil
- Hot prepared coffee
Ingredient Notes
Flour
Either regular All Purpose Flour OR gluten-free measure-for-measure flour blend can be used for this recipe.
Hot Coffee
Using hot prepared coffee (or room temperature) really brings out a rich cocoa flavor.
It can be previously made coffee warmed in a microwave.
Coffee Frosting
This frosting hack is fast and easy.
A prepared tub of either vanilla frosting or chocolate frosting with some espresso powder create a delicious coffee frosting!
If espresso powder is unavailable to you, instant coffee also may be used.
The flavor will be slightly different but still good.
Other Frosting Ideas
If you’d rather make homemade frosting here are some ideas:
Prepared Vanilla or Chocolate Frosting
Cream Cheese Butter Cream Frosting – use the frosting from the recipe in the link.
Whipped Cream
How to Make Espresso Wacky Cake – Step-by-Step
STEP 1: Preheat the oven to 350 degrees F. Spray an 8-inch pan (square or round) with non-stick spray.
STEP 2: In a mixing bowl combine: flour, unsweetened cocoa powder, sugar, baking soda, salt and cinnamon (photo 1 & 2).
STEP 3: Pour in the vinegar, oil, vanilla extract and hot coffee (photos 3-6). Blend just until combined (photo 7).
STEP 4: Pour the batter into the prepared pan (photo 8). Hit the bottom of the pan on the counter top a few times to release any air bubbles. Bake for 30-35 minutes until a toothpick inserted comes out clean.
Preparing the Coffee Frosting
Ingredients (photo 9)
STEP 5: Combine espresso powder with 2 teaspoons water in a small bowl. Mix to dissolve the espresso.
STEP 6: Add the espresso liquid to the prepared frosting. Stir to completely combine (photo 10).
Frost the Espresso Wacky Cake when fully cooled.
How to Store
In the Refrigerator
Store tightly sealed for up to 4 days in the refrigerator.
More Cake Recipes You’ll Love!
- Italian Cream Cake
- The Best Hummingbird Cake
- Chocolate Zucchini Cake
- Strawberry Cake
- Lemon Pound Cake with Blueberry Swirl
- Gingerbread Cake with Butter Rum Toffee Sauce
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Espresso Depression Cake
Ingredients
- 1 1/2 cups All Purpose Flour regular or gluten-free measure-for-measure flour blend
- 1/3 cup Unsweetened Cocoa Powder
- 1 cup Granulated Sugar
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 teaspoon ground Cinnamon
- 1 teaspoon White Vinegar
- 2 teaspoon Vanilla Extract
- 1/3 cup Vegetable Oil
- 1 cup hot Coffee
Coffee Frosting
- 1 16-ounce container prepared Vanilla or Chocolate Frosting
- 2 teaspoon Instant Espresso Powder
Instructions
- Preheat oven to 350 degrees. Spray an 8-inch pan (square or round) with non stick cooking spray.
- Whisk together the flour, cocoa, sugar, baking soda, salt and cinnamon.
- Pour in the vinegar, vanilla, oil and hot coffee and mix until well combined. Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes, until a toothpick comes out clean. Cool completely before frosting.
Frosting
- In a small bowl mix together the espresso powder and 2 teaspoons water.
- Scoop the canned frosting into a mixing bowl, pour the espresso mixture into the frosting and mix with beaters until the espresso is well combined. Frost the cooled cake, cut and enjoy!
Lindsay says
I plan to make this into a small birthday cake for my daughter because we will be celebrating the day before leaving for the holidays and don’t want any leftovers. Do you think I could bake this in a 6 inch pan for a slightly taller cake? If, so what bake time would you recommend? I’ve never made this before, but it sounds delicious and a great idea for my coffee-loving, dairy sensitive girl!
Toni Dash says
Hi Lindsay. I’ve only made this and other wacky cakes in this format. I’ve never heard of making them taller and don’t know that the chemical reaction of this type of cake would support trying to make it rise taller or work in a different size pan. I’d recommend making the recipe as written.
Sherry says
I have made the chocolate wacky cake for many years … never used hot water recipes always called for cold water ? I’m a bit uneasy about trying the hot coffee rather than room temp liquid . I have a Vegan in the family and the cake is a great go to dessert for her . Would love to try the coffee addition but don’t want a flop 😩
Reassurances please .
Thank you
Toni Dash says
Hi Sherry. Using hot coffee gives more flavor though room temperature or even cold coffee also work they just don’t produce the same level of flavor. My feeling is you should do what you are most comfortable doing. It’s not worth the worry if you’d rather stick with what you know and are comfortable doing! Do give it a try sometime; the flavor it adds is really fantastic.
Amber says
I made this for my dad but with gf flour, he really likes strong coffee and told me he loves this cake. Thank you for the recipe it’s delicious!! 🙂
Toni Dash says
This makes me so happy! Thanks for taking the time to let us know.
Pearl says
Made this again for a relative who is gluten intolerant and dairy intolerant and she loves it! I am sharing the recipe with her! Thank you once again. I look forward to seeing more delicious treats!
Toni Dash says
I’m so glad Pearl!! All of our recipes have ingredients for both gluten-free and with gluten so anyone can enjoy them. We test them both ways too. I hope your friend will find some favorites!
Lisa says
Do you think you can make cupcakes with this recipe.
Toni Dash says
You should be able to. Fill the cupcake liners 1/2 to 2/3 full and bake until done (test with a toothpick inserted in the middle) about 15 to 20 minutes
Sharon Lowrey says
I just made this cake….still waiting for it to cool before making the frosting. You mentioned Cinnimon in the list of ingredients but didn’t mention where or when to add it??? I just left it out. 😋
Toni Dash says
My apologies Sharon. It is whisked in with the dry ingredients. I’m sure it will still be delicious as you’ve made it.