If you’ve ever asked your grandmother for her amazing chocolate cake recipe, you know that sometimes in those recipes, we come across some surprising ingredients. The Greatest Generation knew how to stretch a dollar in a world where necessity was the mother of invention. No matter the reason (wartime rations or pinched pennies during the Depression), creative home cooks and bakers still made the most of what they have. Today, thanks to that ingenuity, we have a collection of delicious cake recipes that, incidentally, use a few wacky ingredients you might not expect.
Remember that commodities like buttermilk and white sugar could be hard to come by in those days, and often home bakers only had ratios memorized in their head when making substitutions. Think of the classic pound cake, for example, with its pound of butter, pound of sugar, pound of flour, and pound of eggs. Here are some interesting cake ingredients, substitutions or otherwise, that you’d probably find in your grandmother’s cookbook.
Our grandparents knew that because mayonnaise was a mix of oil, vinegar, and egg, it would make the cake tender. An extra egg added to the batter could take the place of mayo or Miracle Whip, but here are three good reasons why you shouldn’t.
- The oil keeps the cake tender.
- The egg moistens and adds a glossy touch to the batter.
- The acid from the vinegar enhances the chocolate flavor.
The Chocolate Mayonnaise Cake is a Depression-era staple in a time when those extra ingredients couldn’t be spared, but there was a jar of mayo in the closet. This recipe is adapted from Hellman’s with a few surprising additions.
Enterprising bakers learned that with just a box of cake mix and a bottle of soda, you can make one incredibly moist and delicious cake. By nixing the other additional ingredients, bakers could rely on the soda effect without spending more money at the market. While Coca-Cola is listed and featured, other ingenious cake additions include 7-Up with cherry cake mix or Mountain Dew with yellow cake mix.
In this recipe that mimics a Texas sheet cake, two cans of Coke are boiled in the frosting and baked the batter, respectively, to add a caramel, vanilla flavor.
Vinegar and baking soda combined in World War II to create a light cake that’s fluffy and airy, while also giving home bakers a chance to save an egg here and there during rationing. The batter is made more acidic by the addition, which brings out the complex and rich chocolate flavor. It also keeps the batter dark and luscious, perfect for a death-by-chocolate cake.
This aptly-named Chocolate Depression Cake is a pure example of the ingenuity of our ancestors in the kitchen. Get the recipe here.
4. Mashed Potatoes
By adding the fiber from potatoes to the cake batter, home cooks were buffing up a sweet recipe with a bit more nutrition. So why mashed potatoes? When mixed in the batter, they give the cake a tighter crumb structure that retains moisture well, producing a fluffier version than without.
The best part is that you can, like your ancestors, use those leftover mashed potatoes in this recipe that really proves mashed potatoes were meant to be in cake. Get the recipe here.
Midwest bakers can lay claim to the addition of beets to cake as they were the perfect swap for sugar rations during World War II. They add a natural, subtle sweetness to a moist, dense cake. Let’s not forget their color, either. Beets add a rich depth to a chocolate cake which, in some, borders on a deep purple or red.
While there are various interpretations to adding beets, from using grated and raw to puréed and cooked. This Chocolate Beet Cake with Beet Cream Cheese Frosting embraces beets both as a flavor enhancer and as a color palette. Get the recipe here.
The acid that we keep talking about that comes from using vinegar applies even more so in the case of sauerkraut. Creating a moist and dense cake, sauerkraut also adds a little extra oomph to the chocolate flavor in the cake. It might seem unappetizing, but a few pulses of the food processors breaks your sauerkraut down even further to an ingredient that only adds and doesn’t subtract.
7. Tomato Soup
In most cases, these wacky ingredients are pantry staples. None fits that description more than a can of Condensed Tomato Soup. So what’s the deal with tomato soup in cake? It comes pre-spiced and the flecks of cinnamon in the can were fully appreciated by home bakers who often couldn’t afford to buy spices in bulk with frivolity.
While you can create tomato soup cakes with a white base, the chocolate flavor is the perfect canvas for the zing of the tomato soup. Rose Levy Beranbaum created this cake for Campbell’s, and the recipe is perfection. Get the recipe here.
If you’re health-conscious, you might use this trick even now. Applesauce can replace oil, canola or vegetable, in a cake mix recipe. Unsweetened applesauce doesn’t add sugar to the recipe, and this substitution has been expanded even into chocolate cake mixes. Fruit cakes and spice cakes have always relied on a little bit of applesauce, but your grandmother knew what she was doing when she threw some into the chocolate cake.
This Chocolate Banana Applesauce Cake doesn’t use any oil, hence the applesauce, and is so moist, only chocolate chips top it instead of frosting. Get the recipe here.
Much like beets, parsnips adds a deep spice flavor the batter when the cake is baked. It brings a much earthier taste to the rich chocolate batter, and it was used to add additional moisture in flavor when rations, again, were an issue for most home bakers.
This Roasted Parsnip Chocolate Cake recipe was adapted to loaf form, proving that Depression-era cooking has stood the test of time. Get the recipe here.
10. Boiling Water or Hot Coffee
Using boiling water in chocolate cake batter leads to the blooming process, where the flavors in the cocoa powder are allowed to fully develop. Depending on the rations and availability, either boiling water or hot coffee was used to create this deep, complex flavor in an otherwise simple chocolate cake recipe.
Known as the Best Chocolate Cake Recipe Ever, this recipe uses a teaspoon of espresso powder and 1 cup of boiling water to get the full effect. It’s so much better than you think. Get the recipe here.
Did your grandparents or family unorthodox ingredients in their cake recipes to stretch a dollar? We’d love to hear them! Comment below to share.