January 10, 2024
Review RecipeCrazy Cake
This easy chocolate crazy cake comes together with simple ingredients from your pantry and creates a delicious chocolate dessert you will enjoy.
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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
Crazy cake, also known as wacky cake, is a unique dessert that’s sure to leave a lasting impression on your taste buds.
The cake itself is made without eggs, butter, or milk, and instead, it relies on vinegar and baking soda to make it rise.
This unconventional approach may sound strange, but trust us; the end result is a moist, fluffy, and flavorful cake with a deliciously subtle tang.
Add a rich chocolate frosting, and you have a decadent treat.
You’ll need:
For The Cake:
- 1½ cups of all-purpose flour
- 1 cup of sugar
- 3 tablespoons of cocoa powder
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 5 tablespoons of vegetable oil
- 1 tablespoon of white vinegar
- 1 teaspoon of vanilla extract
- 1 cup of cold water
For The Chocolate Frosting (optional):
- ½ cup of cocoa powder
- ½ cup of butter, melted
- ½ teaspoon of vanilla extract
- 5 cups of powdered sugar
- ¼ cup of milk or more if needed for desired consistency
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
OUR RECIPE DEVELOPER SAYS
This recipe can easily be doubled for a 9×13-inch pan.
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.
PRO TIP:
The vinegar is a must in this recipe. It reacts with the baking soda to give the cake the desired texture, doing the work eggs would do in other recipes. The cake does not come out tasting like vinegar!
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.
PRO TIP:
If there are bubbles in your wet cake batter, gently tap your cake pan on the counter to release the bubbles.
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.
PRO TIP:
Keep a close eye on the cake at the 30-minute mark as you don’t want to overbake it.
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.
MORE CAKE RECIPES
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.
FREQUENTLY ASKED QUESTIONS
What is Depression Cake?
Depression Cake originated out of a need to find replacements for hard-to-find or expensive ingredients during the Great Depression, such as eggs and butter.
They were substituted for pantry standards, making this recipe easy to make even when you run out of typical baking essentials.
Can you freeze this depression-era cake?
This chocolate depression cake freezes well. It can be stored wrapped in plastic wrap in the freezer.
Is this wacky cake recipe vegan?
Since this easy recipe does not have any eggs or milk, if you leave off the frosting because it has butter in it, this chocolate cake recipe is a great vegan cake option.
More Recipes You’ll Love
- Lemon Lush
- Air Fryer Chocolate Cake
- Smash Cake
- Chocolate Peanut Butter Lasagna
- Banana Pudding
- Chocolate Mug Cake
- camping banana boats
Crazy Cake
This easy chocolate crazy cake comes together with simple ingredients from your pantry and creates a delicious chocolate dessert you will enjoy.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9
Ingredients
Cake
- 1½ cups flour
- 1 cup sugar
- 3 tablespoons cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla
- 1 cup cold water
Frosting (optional)
- ½ cup butter, melted
- ½ cup cocoa
- ½ teaspoon vanilla
- 5 cups powdered sugar
- ¼ cup milk, or more if needed for desired consistency
Instructions
Cake
- Preheat oven to 350°F.
- In an UNGREASED 8×8-inch pan, add the flour, sugar, cocoa, baking soda and salt. Using a whisk stir together the ingredients right in the pan to sift it all together.
- 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.
- Place the vegetable oil in the center well.
- Place the vinegar in a small well and the vanilla in the other small well.
- Pour the cold water over all of the ingredients.
- Using the whisk, stir until combined. You can also use a spoon to get into the corners and further mix until smooth. If there are bubbles in your batter, gently tap the pan on the countertop to release the bubbles.
- Bake for 30 to 35 minutes or until cake tester comes out clean. Remove from oven to cool completely before serving.
- Ice with frosting or powdered sugar or plain.
Frosting (optional)
- Place the cocoa in a medium mixing bowl. Add the melted butter. Using a mixer, mix together until smooth.
- Then add vanilla, powdered sugar, and milk and mix until smooth beating for 2 to 3 minutes.
Video
Notes
- This recipe can easily be doubled for a 9×13-inch pan.
- The vinegar is a must in this recipe. It reacts with the baking soda to give the cake the desired texture, doing the work eggs would do in other recipes. The cake does not come out tasting like vinegar!
- Keep a close eye on the cake at the 30-minute mark as you don’t want to overbake it.
Nutrition
Calories: 235kcal | Carbohydrates: 39g | Protein: 3g | Fat: 8g | Saturated Fat: 7g | Sodium: 271mg | Potassium: 50mg | Fiber: 1g | Sugar: 22g | Calcium: 5mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
Layne Kangas says
This is a family favorite – so easy and rich!!
Shelly says
I’d give this recipe a 10/10. My Grandma used to make this way way back cause my Grandpa had severe allergies to eggs. So this was the “go to cake” for family gatherings. Plus eggs back in the day were expensive.
Janette L Diehl says
Thanks
Jess says
First time making this recipe! It’s the best cake I’ve ever had! Will absolutely be making it again and so easy!
Robyn says
Is it plain flour or self raising flour in this recipe?
Layne Kangas says
I used plain!
Kierra says
Is there a serving size for this cake? Someone in my home is a diabetic and I wouldn’t want to make it if they can’t have any
Layne Kangas says
Our cake made nine servings but I don’t have each serving measured out.
Kierra says
Is the nutrition is for the whole cake?
Janice says
The recipe says 9 servings. Look again at the top where you select to print the recipe.
Tammy says
My new favorite chocolate cake. I added 1 square of melted unsweetened chocolate because I read a comment saying it wasn’t very chocolatey as is. OMG, so good.
Charline says
Anyway you can bake this in a microwave or a pressure cooker, as I don’t have an oven… 😔
Layne Kangas says
Oh goodness, I am not sure! I would suggest Googling a crazy cake in a pressure cooker and see if any recipes come up! Good luck 🙂
James says
Can you make this with GF flour?
Layne Kangas says
I haven’t tried but I assume it would be ok! Enjoy 🙂
MJ says
Can I adjust this to a keto recipe?
Layne Kangas says
I haven’t tried that yet – let me know if you do and how it turns out! 🙂
m says
absolutely delicious and extremely easy
Charisa says
Family favorite. Such a moist cake. It’s the cake my hubby’s mom made for his birthday all his life. So good!
Josephine says
Do you used cake flour or all purpose flour?
Layne Kangas says
I used all-purpose!
Nancy says
Easy & deliciousl!
Diane says
Was recipe in 4-H cookbook when I was in 4-H. Made it for my family all my life. We like it served with vanilla sauce poured over a piece in a small bowl Thank you for sharing. Have shared it with my granddaughter. So it goes on
Pavani says
Can I reduce sugar in frosting….
Layne Kangas says
You can serve the cake plain, sprinkled with powdered sugar, or topped with your favorite frosting. Enjoy!
Megan says
Super yummy and easy!
Allison says
Made this into a bunny cake for Easter and it was delish! I didn’t have enough oil so I substituted applesauce and it turned out amazing 🙂
Lois Luckovich says
My late mother made this in my childhood whenever we were out of eggs and milk. Please try to find a recipe for Tomato Soup Cake, it’s another depression era cake for when you have no eggs, milks, or shortening
Lois Luckovich says
Just like my late mother’s wacky cake
Jeannie says
Great cake! No dairy. Icing without butter? What can you use? Lactose free.
Kimber says
Subtract 1 table spoon of coco, add 1 table spoon of espresso powder, gives cake a nice little kick!
Beverley says
Great chocolate cake
Celeste says
Can you use canola oil if you don’t have vegetable?
Layne Kangas says
Hi, Celeste – that should work ok, enjoy!
Terese says
Is the flour plain or self-raising? Thx
Layne Kangas says
Hi, Terese – we used regular flour. Enjoy!
Dorothy says
This was called wacky cake when I was growing up. My mom made it often. It was always good.
Michelle says
Since I’ve come across this recipe last year I’ve made it 5 times!!! Great layered with your frosting recipe! I put Black Cherries in the center last time! Such an easy full proof recipe anyone could make! Thanks for teaching me that you can actually use vinegar in a cake recipe 😳🥳. Making one for a birthday present now 😆