In the 1940s, “victory cakes” were a response to World War II rationing of sugar, butter, eggs, and milk. Many versions existed, including the one-egg version from the Royal Baking Powder cookbook, as well as chocolate and “wacky cake” variations that used even fewer rationed ingredients. 

1940’s VICTORY CAKE

Ingredients

• 1/3 cup shortening
• 2/3 cup sugar
• 1 egg, well beaten
• 1/2 tsp vanilla extract
• 1/3 cup light corn syrup (substitute with honey if needed)
• 1 cup milk
• 2 cups cake flour
• 2 1/2 tsp Royal Baking Powder
• 1/4 tsp salt 

Instructions

1. Preheat your oven to 350°F.
2. Cream the shortening thoroughly. Add the sugar slowly and beat until well blended.
3. Add the beaten egg and vanilla, and continue beating until the mixture is smooth.
4. In a separate bowl, blend the corn syrup and milk.
5. In a third bowl, sift together the flour, baking powder, and salt. Add the dry ingredients and the liquid mixture to the shortening and sugar alternately.
6. Pour the batter into a greased 8×8-inch square pan and bake for about 1 hour. Alternatively, use two greased 8-inch layer cake pans and bake for about 30 minutes.
7. A toothpick or knife inserted into the center of the cake should come out clean when it’s done. 

1940s “Wacky” Chocolate Victory Cake

Also known as “Depression Cake” or “Crazy Cake,” this recipe was popular because it required no eggs, butter, or milk. The combination of baking soda and vinegar causes the cake to rise. 

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 4 tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 5 tbsp vegetable oil 

Instructions

1. Preheat the oven to 350°F and grease an 8-inch square baking pan.
2. In the pan, combine the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
3. Create three wells in the dry mixture and add the vinegar, vanilla extract, and vegetable oil to each well, respectively.
4. Pour water over the ingredients and stir until smooth. Bake for 30–35 minutes, or until a toothpick comes out clean.
5. Let the cake cool in the pan before serving. 

Rotatable Square Cake Stand with Lid

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