Crazy Cake with Two Icings
Get ready to indulge in the ultimate dessert experience with this decadent Crazy Cake with Two Icings. This one-bowl wonder, also known as "wacky cake," is a moist and fudgy chocolate cake made without eggs or dairy, making it budget-friendly and incredibly simple to whip up. What makes this cake truly irresistible is its double topping: a glossy, rich chocolate glaze that sets to perfection, topped with a fluffy and velvety buttercream icing for a delightful contrast in textures. With minimal prep time and no need for fancy equipment, this recipe is a dream for both beginner and seasoned bakers alike. Perfect for any occasion, each slice is a bite of indulgence that pairs beautifully with a hot cup of coffee or a scoop of vanilla ice cream. Try this show-stopping dessert today and savor the magic of two irresistible icings!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 tablespoon White vinegar
- 1 teaspoon Vanilla extract
- 5 tablespoons Vegetable oil
- 1 cup Water
- 1.5 cups Powdered sugar (for buttercream icing)
- 0.25 cup Butter, softened (for buttercream icing)
- 0.5 teaspoon Vanilla extract (for buttercream icing)
- 1 tablespoon Milk (for buttercream icing)
- 0.5 cup Semi-sweet chocolate chips (for chocolate glaze)
- 2 tablespoons Heavy cream (for chocolate glaze)
Instructions
Preheat your oven to 350°F (175°C).
In an ungreased 8x8-inch baking dish, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Make three wells in the dry mixture: one large well and two smaller wells.
Pour vinegar into one small well, vanilla extract into the second small well, and vegetable oil into the large well.
Pour the water over everything, then mix with a fork or spatula until the batter is smooth and well combined.
Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the baking dish before adding the icings.
To make the chocolate glaze, combine the semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring each time, until smooth and glossy.
Spread the chocolate glaze evenly over the cooled cake. Let it set for about 15 minutes.
To make the buttercream icing, beat the softened butter using a mixer until creamy. Gradually add powdered sugar, vanilla extract, and milk, beating until smooth and fluffy.
Dollop the buttercream icing on top of the set chocolate glaze in a swirl pattern or your desired design.
Cut into squares, serve, and enjoy!
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 333 mg | 14% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 54.2 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 144 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
