Slice of spice cake layered with strawberry rhubarb sauce and topped with whipped cream and mint sprig

Spice Wacky Cake

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Close your eyes and imagine a tender, moist cake perfectly seasoned with the warm flavors of cinnamon, cloves, and nutmeg. Now imagine that it’s one of the quickest cakes you’ll ever make, and it doesn’t even need butter, milk or eggs.

Cliff Notes:
Preheat oven to 350°. Mix all dry ingredients thoroughly, add wet ingredients and mix thoroughly. Bake 35-45 mins until done.

Make It Your Own:
– Add dried fruit: raisins, craisins, dried apricots
– Add grated orange or lemon zest
– Serve with cream cheese icing, maple icing, caramel sauce, whipped cream, or fruit compote

Close your eyes and imagine a tender, moist cake perfectly seasoned with the warm flavors of cinnamon, cloves, and nutmeg. Now imagine that it’s one of the quickest cakes you’ll ever make, and it doesn’t even need butter, milk, or eggs.

This was one of the very first things I learned to bake as a child. It’s a riff on the ubiquitous chocolate wacky cake (a.k.a. depression cake or crazy cake) that seems to be everywhere lately. My mother created it because my dad isn’t a huge fan of chocolate (silly dad!), but they loved the texture and ease of the wacky cake. Mom always added raisins, but I leave them out to suit my husband’s preferences.

Don’t let the simplicity of this cake fool you. It’s rare that you get a combination of a cake that is so well suited to beginning bakers, but has an amazing flavor and texture. Without icing, it’s a perfect snacking (or breakfast!) cake, or slather with your favorite icing or cooked fruit. Regardless of how you plan to serve it, just be sure to prepare yourself for the intoxicating smells that will waft from your oven as it bakes.

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