Crazy Cake (a.k.a. Wacky Cake, Depression Cake) is a Depression Era cake that doesn’t require any eggs, butter, milk or bowls! You won’t believe how moist and delicious this cake is!
A DEPRESSION ERA CAKE
You’ll be so surprised how moist and chocolate-y this cake is even without eggs, milk and butter! It’s a fabulous go-to recipe for egg/dairy allergies as well! This cake was created during the Great Depression, when eggs, milk and butter were very hard to come by. Remember my favorite childhood Depression sandwich my grandparents made? People were pretty resourceful during those hard times. It took some creativity and baking science to create a cake without eggs, milk or butter. You don’t even need a bowl or mixer. Genius!
TIPS FOR MAKING CRAZY CAKE
- 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 in to a greased 8-inch square baking dish.
- Crazy Cake 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! There are mug cake versions too!
- For a great, easy chocolate frosting (my favorite), I use the frosting recipe from The Yum Life!
- For a dairy free frosting recipe, head over to Oh She Glows for a simple 2-ingredient chocolate fudge frosting recipe!
FREQUENTLY ASKED QUESTIONS:
It’s called Crazy Cake (or Wacky Cake) because it doesn’t need any eggs, milk or butter, which is kinda crazy for cake making!
It is part of the leavening process! The vinegar reacts with the baking soda which is what makes the cake rise. You don’t taste the vinegar at all in the finished cake!
You can double this recipe, just use a 9×13 baking pan.
You get the moistness from the oil and it becomes so fluffy because of the chemical reaction between the vinegar and baking soda!
Yes! Readers have commented that they have made this with monk fruit sweetener, and it turned out perfect! I would think many sugar substitutes would work here, but I haven’t tested this recipe with anything other than real sugar, so if you try it, please come back and let me know!
INGREDIENTS NEEDED (SEE RECIPE CARD BELOW FOR FULL RECIPE)
- all-purpose flour
- unsweetened cocoa powder
- granulated sugar
- baking soda
- salt
- white vinegar
- pure vanilla extract
- vegetable oil
- water
- plus optional ingredients for frosting (see recipe card)
HOW TO MAKE CRAZY CAKE:
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8″ square baking pan. Make 3 depressions in dry ingredients – two small, one larger. Pour vinegar in one of the smaller depressions, vanilla extract in the other small depression and the vegetable oil in the third larger depression. Pour water over all. Mix well until smooth.
Bake on the middle rack of the oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!
Note: Oven baking times may vary, be sure to check your cake to make sure you do not over bake.
CRAVING MORE CRAZY CAKE RECIPES?
Chocolate Crazy Cake (No Eggs, Milk, Butter or Bowls)
Ingredients
FOR THE CAKE:
Dry Ingredients
- 1 ½ cups all-purpose flour
- 3 Tablespoons unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 5 Tablespoons vegetable oil
- 1 cup water
Optional Toppings (use your favorite topping for chocolate cake)
- powdered sugar
- favorite frosting
Instructions
For the cake:
- Preheat oven to 350 degrees F. Spray an 8-inch square pan with nonstick cooking spray.
- Mix first 5 dry ingredients in the prepared pan (flour, cocoa powder, sugar, baking soda and salt.)
- Make 3 depressions in the dry ingredients – two small, one larger.
- Pour vinegar in one of the smaller depressions. Pour the vanilla extract in the other smaller depression and the vegetable oil in the third larger depression.
- Pour water over all. Mix well until smooth.
- Bake on the middle rack of the oven for 35 minutes. Check with toothpick to make sure it comes out clean. Note: Oven baking times may vary, be sure to check your cake to make sure you do not over bake.
- Cool completely before frosting (if using). You can also just sprinkle with a dusting of powdered sugar.
Top cooled cake with powdered sugar or favorite frosting:
- Top with your favorite frosting or a dusting of powdered sugar.
- Store frosted cake in the refrigerator.
Video
Notes
- This cake is wonderful with a simple dusting of powdered sugar, or top with your favorite frosting.
- 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 in to a greased 8-inch square baking dish.
- You can sub vegetable oil with canola oil
- You can sub white vinegar with apple cider vinegar.
- Use the batter to make Crazy Cake Cup Cakes!
- Double the recipe using a 9×13 baking dish or make a Two-Layer Crazy Cake.
- DAIRY FREE CHOCOLATE FROSTING – For a dairy free frosting recipe, head over to Oh She Glows for a simple 2-ingredient chocolate fudge frosting recipe!
- For a great, easy chocolate frosting (one of my favorites), I love this frosting recipe from The Yum Life!
Simple Chocolate Frosting Recipe (NOT DAIRY FREE)
Ingredients:-
- 1 cup semisweet chocolate chips
- 1/4 cup evaporated milk
- 2 Tablespoons salted butter (cut into chunks)
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
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In a microwave-safe medium bowl, add in semi-sweet chocolate chips, evaporated milk, butter and vanilla extract.
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Microwave on full power for about 30 seconds. Note: it can be hard to tell if everything has melted so it’s If not melted, microwave for an additional 15 seconds and stir. Repeat process until fully melted.
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Stir in the powdered sugar and mix until smooth and combined.
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Frost cooled cake.
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Mary
This is a basically simple recipe that turns out deliciously moist. I have made it a couple times in the last week and my family loves it. The frosting was also very nice. Easy cleanup. I will make again soon.
Helen M Milchling
Best chocolate cake! I am allergic to milk, egg and soy. I have tried at least 3 other versions of this. Either too oily, taste the vinegar or just not this good.
I did substitute Splenda baking blend to reduce sugar. My husband did like the other cakes much loves this one. He has told me at least 3 times since yesterday that it is really good and this one is a keeper! Apple cider cake is next!!!
Mary Neumann
So great to hear, Helen! The Chocolate Cake is the original recipe from the Depression era. There are many variations of the original chocolate cake with slight ingredient variations. The other flavors I have on my site, I created, adapting them from the original chocolate cake recipe. The Apple Cider, Fresh Apple, Gingerbread, Banana, Lemon Blueberry, Zucchini, are my personal favorites – they’re all wonderful. My Snickerdoodle Crazy Cake went viral during the pandemic – people called it the Pandemic Cake. The Vanilla Crazy Cake is the only one that gets mixed reviews, but happens to be my husband’s favorite! I have a Sprinkles (Confetti Style) cake too, it’s just the vanilla cake with sprinkles. If you have any questions, please do not hesitate to leave a comment or send an e-mail. Thanks for stopping by and sharing. Happy Baking!
Kathy
I cut the recipe in half and microwave for 4 minutes in glass pie plate. It’s just me, so I won’t eat too much. LOL
Mary Neumann
Kathy, I have a Crazy Cake in a mug recipe, which would be perfect for you!
You can grab/print the recipe here:
https://sweetlittlebluebird.com/crazy-cake-in-mug-no-eggs-milk-or/
Julie
I made half the recipe and baked it in a 6″ round pan. I had to use melted/cooled butter for the oil. I think I might add just a tiny bit extra vanilla the next time but it’s a solid recipe as is. Lovely little cake! I plan to make a full batch for dessert when we have guests for dinner this weekend. Will top it with whipped cream cream cheese frosting and serve fresh strawberries on the side. I think it will be a nice finish to our meal. Thank you!!
Hollie
I have been looking for a go-to chocolate cake recipe. This cake turned out perfect, moist, and delicious. This recipe is a keeper! I will try the lemon flavor sometime! Thanks for an excellent recipe!
Shari
I have not tried your recipe yet. But I would like to know if there is a way to make a strawberry cake?
Mary Neumann
Strawberry is on my list, Shari. When I create the cake and add it to my blog, I’ll be sure to stop by and share the link for you.
Shari
Is there a way to make a strawberry crazy cake?
Julie
This cake was a much enjoyed dessert with our company last night. I stored what was left in the fridge overnight, and even though I used butter in place of oil, it is a great cold frosted cake today. It didn’t get hard or dry. We love cold chocolate cake and this recipe is so much easier to than my usual recipe. Thx again!
Nikki
My family loved this!! Especially great since my son has an egg allergy. Thank you!!
Mary Neumann
So glad you found this recipe, Nikki! My daughter had an egg allergy when she was young, and to this day, this is still her favorite cake even though she outgrew her allergy. You can see ALL MY CRAZY CAKE FLAVORS here (I have many and will be adding more): https://sweetlittlebluebird.com/crazy-cakes/
Be sure to check out my Snickerdoodle Donut Muffins, Chocolate Chip Banana Bread, Soft Batch Cream Cheese Chocolate Chip Cookies, all are egg-free and family favorites.
Snickerdoodle Donut Muffins:https://sweetlittlebluebird.com/snickerdoodle-donut-muffins/
Chocolate Chip Banana Bread: https://sweetlittlebluebird.com/egg-free-chocolate-chip-banana-bread/
Soft Batch Cream Cheese Chocolate Chip Cookies:https://sweetlittlebluebird.com/soft-batch-cream-cheese-chocolate-chip/
Cyndi
This recipe brought back tons of memories. My roommate and I would make in the 70’s and top with a Mock Whipped Cream frosting. I also have made it with a baked on topping-sort of a snack cake. Topped a 9×13” version with 1/2 cup each of granulated sugar, semisweet chocolate chips, and chopped pecans! Delicious! Can’t wait to try the Peanut Butter frosting! Thanks for the memories!
Bunny
This cake does not need to be refrigerated if it’s frosted w/ Rose’s Buttercream since it has no milk. Our private clients prefer our buttercream over any other buttercream since it’s super delish, soft, fluffy, and not icky sweet.
caroline
where can I find Rose’s Buttercream recipe please?