Snickerdoodle Crazy Cake (a.k.a. Wacky Cake) is a Depression Era cake that requires no eggs, milk, or butter—you don’t even need a bowl or mixer! It’s one of the easiest, most inexpensive cakes made with pantry staples. This cake is super moist and delicious, loaded with all the flavors of the beloved cinnamon and sugar Snickerdoodle Cookie.
The Original Viral Snickerdoodle Crazy Cake Recipe from Sweet Little Bluebird.
A Depression Era Cake
You are going to fall in love with this super easy, budget friendly Snickerdoodle Cake made with ingredients right from the pantry!
You’ll be so surprised at how moist this cake is, even without eggs, milk, or butter! I adapted this fantastic Snickerdoodle Cake from the Original Chocolate Crazy Cake. The original chocolate cake was created during the Great Depression, when eggs, milk, and butter were scarce. People were incredibly resourceful during those challenging times. It took creativity and baking science to create a cake without eggs or butter—you don’t even need a bowl or mixer. Genius! And because this cake is egg-free and dairy-free, it’s a great recipe for people with egg and dairy allergies.
Read Great Reviews from People Who Tried This Recipe on Pinterest (photos)! More Reviews
Original Post Date, March 2, 2020. Updated, March 30, 2023.
TIPS FOR MAKING CRAZY CAKE FROM SCRATCH
- If you don’t want to mix the batter in the baking dish, you can combine all the ingredients in a bowl, then pour the batter in to a greased 8-inch square baking dish.
- Crazy Cakes can be made with Gluten Free mixes! Many people have commented they have made this cake with Gluten Free mixes, and it’s wonderful.
- This can also be made into cupcakes!
- More cake flavors have been added since this post! Check out the whole list HERE!
- Check out my Snickerdoodle Mug Cake version.
- Cream of tartar is optional.
FREQUENTLY ASKED CRAZY CAKE QUESTIONS:
It’s called Crazy Cake (aka, Wacky Cake, Depression Cake) because it doesn’t need any eggs, milk or butter, mixers or bowls, which is kinda crazy for cake making!
Vinegar is part of the leavening process! The vinegar reacts with the baking soda, which is what makes the cake rise. You don’t taste a hint of the vinegar in the finished cake!
Yes! Just use a 9×13 baking pan.
The cake’s moistness comes from the oil, and it becomes so fluffy because of the chemical reaction between the vinegar and baking soda!
No, cream of tartar is optional. It is used to give the cake the signature tangy taste in snickerdoodle cookies, not as a leavening agent. You still get all the wonderful cinnamon and sugar flavor of the cookies if you leave cream of tartar out. Learn the difference between Snickerdoodle and Sugar Cookies.
Ingredients Needed To Make Snickerdoodle Crazy Cake (See Recipe Card Below for Full Recipe)
Made with pantry staples, this Snickerddoodle Cake is a favorite go-to cake when low on supplies!
- All-purpose flour
- granulated sugar
- light brown sugar
- ground cinnamon
- baking soda
- cream of tartar (optional)
- salt
- vegetable oil (or canola oil)
- apple cider vinegar (or white vinegar)
- pure vanilla extract
- water
HOW TO MAKE SNICKERDOODLE CRAZY CAKE
This is the EASIEST cake to make! Mix everything right in the pan or in one bowl! Snickerdodole Crazy Cake takes minutes to prepare.
Preheat oven to 350 degrees F. Spray an 8″x 8″ baking dish with non-stick cooking spray.
Mix dry ingredients (flour, sugar, brown sugar, cinnamon, baking soda, cream of tartar and salt) in prepared baking dish until well blended. Next, make 3 depressions in dry ingredients – two small, one larger. Add the vinegar in one depression, vanilla in the other, and the vegetable oil in the third larger depression. Pour water over all. Mix well until smooth. *I use a fork to mix.
Bake on the middle rack of the oven for approximately 35 minutes. While the cake is baking, mix the cinnamon and sugar for the topping.
When the cake is ready, check the cake with a toothpick to make sure it comes out clean.
While the cake is still warm fresh out of the oven, sprinkle cinnamon sugar evenly over top.
Take this delicious Snickerdoodle Cake to the next level by adding caramel sauce over top. A scoop of vanilla bean ice cream makes a perfect pairing.
MORE PANTRY CAKES AND SNICKERDOODLE RECIPES
Snickerdoodle Crazy Cake (No Eggs, No Milk, No Butter!)
Ingredients
DRY INGREDIENTS
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar *optional
- ½ teaspoon salt
WET INGREDIENTS
- 5 tablespoons canola oil or vegetable oil
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar or white vinegar
- 1 cup water
CINNAMON SUGAR TOPPING
- 1 Tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F. Spray an 8"x 8" baking dish with non-stick cooking spray.
- Mix dry ingredients (flour, sugar, brown sugar, cinnamon, baking soda, cream of tartar and salt) in prepared baking dish until well blended.
- Make 3 depressions in dry ingredients – two small, one larger. Add the vinegar in one depression, vanilla in the other, and the vegetable oil in the third larger depression. Pour water over all. Mix well until smooth. *I use a fork to mix.
- Bake on the middle rack of the oven for approximately 35 minutes.
- While the cake is baking, mix the cinnamon and sugar for the topping.
- Check center of cake with a toothpick to make sure it comes out clean. While the cake is still warm fresh out of the oven, sprinkle cinnamon sugar evenly over top. Allow to cool.
Notes
- *Cream of tartar is not necessary if you do not have it on hand. Cream of tartar is used to give the distinctive tang taste in Snickerdoodle cookies, not as a leavening agent. You still get all the cinnamon and sugar flavor if you leave cream of tartar out.
- Make sure your baking soda and vinegar are fresh – they are what make the cake rise.
- You can top the cake with warm caramel sauce and a scoop of vanilla ice cream.
- The cake does not need to be kept refrigerated if it’s not frosted. Cover and it will last 3 days. If it is frosted, it will need to be kept refrigerated. Cover and refrigerate for up to 6 days.
- If you don’t want to mix this in the baking dish, you can combine all the ingredients in a bowl, then pour the batter into a greased 8-inch square baking dish.
- You can use vegetable oil or canola oil
- You can use white vinegar or apple cider vinegar.
Kaye Jernigan
Would love to have the warm caramel sauce.
Tracy Stanley
I’m going home now to make this cake I can’t wait
Sam
What can I use in place of 8×8 I don’t have one of those 🙁
Mary Neumann
You can use a pie plate, Sam.
KCJ
I’ve made this twice in 2 weeks and it is TERRIFIC! Thank you so much! I’m making the chocolate crazy cake tonight!
KCJ
I’ve made another snickerdoodle cake for my neighbors. Tonight I’m making your vanilla version and adding frozen blueberries. Thanks Again!
Mary
Can snickerdoodle and carrot cake be doubled to make in 9 X 13 pan?
Mary Neumann
Yes they can, Mary!
Kristen
Hi there! I was wondering if you think this could be adapted into a law it butter version? Either adding regular peanut butter or maybe powdered peanut butter in place of some of the flour? Thanks so much!
Kristen
Correction- *peanut butter sorry!
Aliyanna
I was thinking….OMGosssh!!! thinking!!! lol would a bit of sour dough work instead of the cream of tartar? say a 1/4 c and reduce the water???
Jan
I have a “Wacky Cake” recipe that’s chocolate. Very similar ingredients (except for the obvious flavor differences). It’s in an old cookbook that I bought in 1970. Love it! Anxious to make this cinnamon version!
Melissa
Would you care to share the chocolate version? Thanks so much!
Mary Neumann
Here you go, Jan: https://sweetlittlebluebird.com/tried-true-tuesday-crazy-cake-no-eggs/
Catherine Hamilton
I have made this twice now and it is definitely a winner!
Brenda A Heilman
Will try this recipe. Sounds good and it isn’t chocolate.
ConnieJo
If you are a gluten free baker this recipe turns out great if you refrigerate the batter for 30 minutes before baking and then bake at 325° for 45 minutes.
Thank you for this wonderful recipe, can’t wait to try other variations!!!
Teresa
Why do you need to refrigerate gluten free version?
Tess
So sorry I just posted about this recipe and requested the “sauce” recipe but now see that you referenced caramel sauce as something to possibly try too! My mistake for not reading all of the posting. Thanks for the yummy sounding and looking recipe! :)…
Tess
This looks so yummy…. will be trying it but like to know what was the “sauce” in the picture? I would love to have the recipe for that also!! Thanks so much…. 🙂
Mary Neumann
Hi Tess,
That is just store bought caramel sauce in a glass jar. 🙂
linda
cake is in the oven……is there a recipe for the caramel sauce?
Pam B.
Thanks so much for this recipe! Our grandson can’t have dairy. I made this for him and we had trouble keeping him from eating the whole thing by himself. He was a very happy 16 month old boy.!☺
Teri
Can one use applesauce in place of the oil?
Janelle Holyoak
My husband cannot have wheat, dairy, eggs among other things and I saw in the comments that this can be done using Bob’s Red Mill All Purpose Flour – I am sooooooo excited – his birthday is coming up and it has always been a struggle finding cake that he can have.
Christina Sinden
I think you just might be what I have been looking for
Mrs. Sullivan
I have this in the oven right now!
It took longer to take all the ingredients out of the cupboard than to mix it up!
I am excited to try this cake as snickerdoodles are my favorite cookie.
For anyone else making this: 5 tablespoons of oil is equal to approximately a scant 1/3 cup ☺️
Elida Landes
This recipe was so good. I will pass on your website to my friends. I used the cinnamon sugar topping but want to try caramel sauce next time
C Reynolds
I grew up on this cake…. my mother would double or triple the recipe and bake it in the top of a roasting pan. We would loved it warm and it was usually gone before she could frost it ! 🙂
Joan LeDuc
Can I use melted butter if I don’t have vegetabl oil?
Nancy
I really love these cakes. I have made them all. My grandsons favorite is the spice cake. Looking forward to making this one.
Breanne
Our family was getting tired of cinnamon so I made this using 1/2 cup of powdered Tang in place of white sugar and lemon juice in place of vinegar. Iced with Betty Crocker cookie icing. It was DELICIOUS! My kids want to make this every Easter now!
MaryAnn
Is there another flour I can use instead of all purpose in your crazy Cakes? I have a fried who is sensitive to eggs, all dairy! and gluten. Your crazy cake recipes would be perfect if I could use a different flour.
Mary Neumann
Hi MaryAnn -I adapted the old Depression era chocolate cake to make a lot of different flavors. Many people make my cakes using GF mixes. Head here for Bob’s Reb Mill recipe and just use the GF flour mix for this recipe.
https://www.bobsredmill.com/recipes/how-to-make/crazy-cake/