Wickey Wackey cake!
This was a birthday party staple when I was a child. It was so delicious and moist that there was never any left.
It is very easy to make and so versatile. You can make it in a rectangular baking tin and cut into squares, make it as cupcakes or even as a traditional round layered cake.
Ingredients:
3 cups of flour
2 cups of sugar
3 tablespoons of cocoa powder
1 heaped teaspoon of bicarbonate of soda
1½ teaspoons of salt
12 tablespoons of oil
2 tablespoons of vinegar
3 tablespoons of vanilla essence
2 cups of cold water
Method:
- Preheat the oven to 180°C and grease your baking pans or lay your cupcake wrappers out.
- Combine all the dry ingredients in a mixing bowl and stir them up.
- Make three holes in the dry ingredients to keep the wet ingredients separate: 1st hole- oil, 2nd hole- vinegar, and 3rd hole- vanilla essence.
- Start mixing and slowly add the water.
- Mix until completely combined and the mixture is nice and smooth.
- Pour into your baking tins and bake for about 25 mins.
Once the cake has cooled you can ice appropriately. I personally like buttercream icing. It is my absolute favorite and you can color it to make your cake look pretty.
Buttercream icing
Ingredients:
175g of butter (at room temperature so its nice and soft)
350g of icing sugar
½ teaspoon of vanilla essence
Food coloring of your choice… add as much as you need for the desired color
Method:
- Cream the butter and icing sugar together until smooth.
- Add the vanilla essence and food coloring.
- Beat until fully combined and then apply to your cake.
Enjoy!!
