This chocolate daffy cake with chocolate frosting is moist and delicious. There is no eggs or butter in the batter, so you can whip it up with just a bowl and a whisk. You are going to love how simple and delicious this cake is.
This cake starts with a story. (Don’t worry, there is a jump to recipe button at the top of the page if you don’t want to read it.)
I have been hearing about this “daffy cake” from my coworker, John, for years. He kept going on and on about how it is his favorite cake that his wife makes him.
Naturally I asked for the recipe every time it came up. I also did quite a few searches for daffy cake, but never found the recipe.
Years went by and I was still waiting to try this now infamous daffy cake. So, when I met his wife, it was one of the first topics of conversation.
Luckily she came through with the recipe. Now we can all bake daffy cakes!
John is pretty proud that his sausage gravy breakfast casserole is among the most popular recipes on this site. Now we will see if his wife’s daffy cake gives him a run for his money!
About The Cake
The cake itself is a lot like my chocolate depression cake recipe. It skips the butter and eggs.
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That might have been due to scarcity originally, but it is still convenient today. It means the batter comes together in just a few minutes without any fancy equipment or worrying about softening butter.
Plus, I love the way these cakes bake up. If you don’t overbake them, they stay so soft and moist. They really are delicious cakes.
John says what really makes this cake is the icing. It is just the way he likes it.
He says the best way to enjoy it is to cut a big old piece and put it in a bowl. Then he likes to pour some milk over it and dig in.
We just had it as is at family dinner and it was a it. We came home with a mostly empty pan and really happy taste buds.
Alright, let’s get baking!
Chocolate Daffy Cake
Ingredients
Daffy Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons salt
- 6 Tablespoons cocoa powder
- ¾ cup vegetable oil
- ¼ cup apple cider vinegar
- 2 teaspoons vanilla extract
- 2 cups cold water
Chocolate Frosting
- 1 cup butter flavored Crisco
- 1 teaspoon vanilla extract
- 1 pinch salt
- 4-5 Tablespoons cocoa powder
- 2 Tablespoons milk
- 4 cups powdered sugar
Instructions
Cake
- Preheat oven to 350℉. Grease and flour a 9×13-inch pan or two 9-inch round cake pans.
- In a large bowl, whisk together 3 cups all-purpose flour, 2 cups granulated sugar, 2 teaspoons baking soda, 2 teaspoons salt, and 6 Tablespoons cocoa powder.
- Add ¾ cup vegetable oil, ¼ cup apple cider vinegar, 2 teaspoons vanilla extract, and 2 cups cold water. Mix well until completely combined.
- Pour into prepared pans and bake for 30-35 minutes. The cake is done when it springs back when lightly touched with a finger or a toothpick inserted in the center comes out mostly clean.
- Cool the cake completely before frosting.
Chocolate Frosting
- In a large bowl, whip 1 cup butter flavored Crisco, 1 teaspoon vanilla extract, and 1 pinch salt until creamy.
- Add 4-5 Tablespoons cocoa powder and 2 Tablespoons milk. Mix until uniform.
- Add 4 cups powdered sugar, 1 cup at a time until it is all blended together, then whip on high speed for a minute or two.
- Spread frosting over cooled cake.
Video
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Your Chocolate Daffy Cake looks delicious.
Miz Helen
Thank you!
YUM! Looks delicious!
Thank you!
This recipe has been around for at least 70 years. Once widely used in elementary school cafeterias and known as Wacky Cake; my recipe uses a burnt brown sugar/walnut icing on top.
Aren’t old recipes like this the best? Your icing sounds wonderful!