Crazy Cake

This easy yet delicious crazy cake recipe transforms simple pantry ingredients into a decadent dessert. Vinegar, oil, vanilla, and cocoa combine to create a chocolate depression-era cake without eggs or milk, making it a popular and budget-friendly treat.

Crazy Cake Ingredients

Substitutions And Additions

VANILLA: If you prefer the flavor of vanilla over chocolate, simply leave out the cocoa or add an additional ½ teaspoon of vanilla extract.

Check out our full recipe for the vanilla version here.

FROSTING: This delicious chocolate cake can be topped with your favorite frosting, sprinkled with powdered sugar, or even left plain.  

CHOCOLATE: If you’re a chocolate lover, consider folding in chocolate chips, chunks, or even white chocolate for added decadence.

This simple addition can create delightful chocolatey pockets within the cake, taking it to the next level.

NUTS: Chopped nuts, such as walnuts or pecans, can introduce a delightful crunch and nutty flavor to the cake.

Sprinkle them on top of the batter before baking for a satisfying contrast to the soft crumb.

SPICES: Experiment with spices to tailor the cake to your taste. Add a pinch of cinnamon, nutmeg, or even a touch of cardamom for a warm and aromatic twist.

Spices can enhance the complexity of flavors without requiring extra effort.

How To Make This Crazy Cake Recipe

Follow our instructions below to make the batter for this unusual cake.

Bake and top with the chocolate frosting if you’d like.

For The Cake

STEP ONE: Preheat oven to 350°F.

STEP TWO: In an UNGREASED 8×8-inch baking pan, add the flour, sugar, cocoa powder, baking soda, and salt.

Using a whisk, stir the dry ingredients in the pan to sift it all together.

STEP THREE: Next, using your fingers or a spoon, make a good-sized well in the middle and two smaller wells, one on each side of the center well.

STEP FOUR: Place the vegetable oil in the center well.

STEP FIVE: Place the vinegar in a small well and the vanilla in the other small well.

STEP SIX: Pour water over all of the ingredients.

STEP SEVEN: Using the whisk, stir until combined. You can also use a spoon to get into the corners and further mix until smooth.

STEP EIGHT: Bake for 30 to 35 minutes or until a cake tester comes out clean. Remove from the oven to cool completely before serving.

STEP NINE: Ice the top of the cake with frosting, powdered sugar, or leave it plain.

For The Frosting

STEP ONE: Place the cocoa in a medium mixing bowl. Add the melted butter.

STEP TWO: Using a mixer, mix together until smooth. Then add vanilla, powdered sugar, and milk and mix until smooth, beating for two to three minutes.

How To Serve

This crazy chocolate cake would be delicious with a cold glass of milk.

Add a scoop of vanilla ice cream on the side for an even more decadent dessert.

You could also drizzle hot fudge sauce and add a spoonful of whipped cream on top as well.

For those who prefer a tangy twist, a dollop of lemon curd or raspberry jam provides a zesty contrast.

And if you’re feeling extra fancy, a sprinkle of sea salt or a drizzle of caramel sauce will elevate the decadence even further.

Our chocolate peanut butter crazy cake and mayo cake are two more rich and decadent cakes that use everyday staples.

Storing This Wacky Chocolate Cake

Let’s ensure you can savor its deliciousness beyond the first serving with some handy storage tips:

MAKE AHEAD: If you’re planning ahead or want to streamline your dessert preparations, crazy cake is a great candidate for making ahead of time.

Bake it as per the recipe, let it cool completely to room temperature, and then cover it securely with plastic wrap or aluminum foil.

Store it in a cool, dry place away from direct sunlight for up to two to three days. This allows you to have your cake ready to serve when the craving strikes.

IN THE FRIDGE: The unfrosted version of this great cake can be stored in the refrigerator by simply wrapping it in plastic wrap.

If frosted, allow the frosting to harden slightly by chilling it in the fridge for 15 minutes and then loosely covering the cake in plastic.

IN THE FREEZER: You can freeze depression cake, either in slices or as a whole.

If you plan to freeze the frosted cake, it is helpful to freeze the cake unwrapped first.

Then, wrap the frozen slice or pan once the frosting will no longer transfer to the wax paper or other wrapper.

Instead, you can leave off the frosting prior to freezing and add it on when ready to serve.

Why We Love This Recipe

NO-FUSS INGREDIENTS: With basic pantry staples like flour, sugar, and cocoa powder, it’s a go-to recipe when you’re in the mood for something sweet but don’t want to make a grocery run.

QUICK AND EASY: Crazy cake lives up to its name by being a cinch to prepare. It’s a one-bowl wonder that doesn’t require any special equipment or extensive mixing.

MOIST AND DELICIOUS: Despite its humble ingredients and straightforward preparation, crazy cake delivers a moist and tender crumb with a rich chocolate flavor.

This easy and decadent chocolate crazy cake comes together with common items from your pantry and brings a delicious taste of history to the modern dessert table.

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