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 frosting (not dairy free)
- 1 cup semisweet chocolate chips
- ¼ cup evaporated milk
- 2 Tablespoons salted butter (cut into chunks)
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
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 third larger depression.
- Pour water over all. Mix well until smooth.
- Bake on middle rack of 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.
To make the frosting:
- In a microwave-safe medium bowl, add in semi-sweet chocolate chips, evaporated milk, butter and vanilla extract.
- 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.
- Stir in the powdered sugar and mix until smooth and combined.
- Frost cooled cake.
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.
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- For a great, easy chocolate frosting (my favorite), I use the frosting recipe from The Yum Life!
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- For a dairy free frosting recipe, head over to Oh She Glows for a simple 2-ingredient chocolate fudge frosting recipe!
Susanne
Great cake! It’s everything you promised! Thank you!
Siri
Loving it! THANK YOU,now i can eat cakes. I’ve allergies in milk so these are perfect for me
Gaye Baxter
I made a crazy berry cake. Pureed strawberries with water for 1 cup. Swaped brown sugar for white. Reduced to 3/4 cup. Poured 1/2 batter sprinkled frozen raspberries then poured remaining batter and baked til done . Thank you
Anonymous
My great grandmother would always add homemade applesauce in place of the Oil. Sprinkle Powdered Sugar on top. Over the years we have sifted the powdered sugar with alittle cinnamon, nutmeg then dusted the cake.
Since my hubby like alittle spice, I also add a little cayenne Pepper. Replaced the water with strong coffee.
This recipe has endless possibilities. It is one cake that never fails to be moist or once served *count on no leftovers." As for cupcakes AMAZING.
I have replaced the oil with coconut oil, add chopped almonds in the batter. Almond Joy Cake so to speak.
Di
Anonymous
Hi Mary,i came across this recipe n i am loving it. I jus have one query. What is ur 1cup measurement in grams?Am new to baking and it would be really helpful if u could guide me with the same:)
Anonymous
Hi Mary,i came across this recipe n i am loving it. I jus have one query. What is ur 1cup measurement in grams?Am new to baking and it would be really helpful if u could guide me with the same:)
Anonymous
This chocolate cake recipe is a family favorite! It is written in the inside cover of my mother's "The American Woman's Cookbook" from 1940! It is doubled…we use a 9X13 pan. It was a favorite for family reunions. My aunt always made it, but dusted it with confectioner's sugar instead of frosting. We call it "Auntie C's Wet Chocolate Cake" because it is SO moist. I've made it for 50+ years, but tweak it a bit…sprinkle semi sweet chocolate chips on the top before baking, and substitute cooled fresh brewed coffee for the water…then frost cooled cake with peanut butter frosting (which is just simple sugar syrup, cooled, mixed with peanut butter.)
Anonymous
Do we have to heat the water? Want to try this cake badly
Karen
real good 'stuff'. I made it back in the 1950's Got the recipe from an aunt in Vermont. Her recipe was a shade different though. It was 4 T. of cocoa and 6 tablespoons of the oil. Think it was a bit more moist and richer flavor. I also added nuts once in a while.
Bev
This cake is unbelievable! It's the best chocolate cake I've ever made. I did change the method a little. Instead of making wells, I just mixed all the dry ingredients together and the wet ingredients together and then combined them all. I was afraid all the mixing in the pan might remove the greasing (butter) from the bottom of the pan and the cake might stick. The cake rose beautifully and tasted great. It was just the right amount in an 8×8 pan for my husband and me. Made it with chocolate frosting, but next time will try cream cheese frosting. Thanks for the great recipe.
Bunny
I was came across a similar recipe over 50 years ago and it was called "Mix-in-the-pan Jiffy Cake. I found it in a Beta Sigma Phi cookbook.
The only twist on the recipe is that the chocolate version called for 1 cup of cold coffee in place of the water. Coffee enhances the flavor of chocolate and it's a good way to use up cold coffee. And no, there is no coffee flavor in the cake.
Many people think the vinegar will leave a taste, and no it doesn't. It's only purpose is as part of the leavening when it reacts with the baking soda. It's necessary as the egg replacement. I've noticed some debate whether to use cider or white distilled, but I've always used the cider, and it leaves no flavor in the cake. Either should work fine.
As a Pastrychef, I've made a lemon version of this cake with lemon extract and lemon zest for 150 people. I was working at The Thousand Islands Resort, on Wellesley Island, US, and there was not 1 egg to be found in the cooler.
Have fun with your own variations!
Megan LeBlanc
My nephew is allergic to eggs, and he's never been able to have a real birthday cake before. I'm so glad I've found this! I'm going to try my hand at making it a few times before his birthday coming up soon. Thanks for the share!
Anonymous
Such a lovely cake! I used Soy milk instead of water and it was delicious even good to eat without frosting. Thanks for sharing!!!
Joyce Stephenson
I have always called this chocolate wacky cake "School Cake"….the cooks at my elementary school made it very often….on the days we had this cake, my best friend & I always beat the other kids in volunteering to clean the tables off after lunch & miss recess….whover cleaned the tables got an extra piece of cake….I say always beat, sometimes we would let others do it…I am 65 now & my kids & grandkids still love it.
Anonymous
My mom once made an eggless, flourless,Milkless,butterless, spice cake. How she managed to make it,without flour, is anybody's guess. I once referred to it as "the depression cake"
Unknown
Can you make it a bundt cake using this recipe???
Kathie
Thanks for posting this recipe. I was recently advised by a nutritionist (after doing some blood testing) to go completely dairy free and gluten free. Dairy free hasn't been that hard really, but gluten free has been for me. I'm just not a fan of the gluten free all purpose flour, but even with that said, this recipe came out pretty good. I'm betting it's fabulous using regular flour.
Trudy Bergsma
Have you used Bob’s red mill purpose gluten free flour?
Lisa
Awesome recipe! I'm having the cake in the oven right now, but it smells great and the dough tastes great, too!
Excited about the result!
Anonymous
Can I substitute coconut oil?
Anonymous
I have always used white vinegar and it does fine. This was one of the first cakes my mother taught me to make as a child. 60 years later I am still making it. Had it for dessert the other night for my friend that is vegan. She loved it.
Virgo2x
This is a very nice cake. Only problem with it is that you have to serve it from the pan. Even if you grease the pan, mixing it in the pan makes the bottom stick to the pan and impossible to turn out. Although I haven't tried it, I see no reason not to mix it in a bowl and pour into a greased pan rather than mix in the pan. Then you could turn it out and serve it on a platter. Hint: when greasing and flouring cake pans, use fine, dry (unseasoned) bread crumbs instead of flour. The crumbs bake into the bake and prevent that flour "skin" from forming on the outside. (Thank you Maida Heatter).
Christina
I made this cake 3 times, and it always comes out dry. I follow the recipe exactly; I don't know what I'm doing wrong.
Stash Crazy
My family has a similar "Depression Cake." It is called "Eggless, Butterless, Milkless Cake." Very similar to the Carrot Crazy Cake but without the carrots and cinnamon. Very good. The ones you've shared look very good. Will try them also.
Kim Swan
Hi,
Have you managed to make a banana version of this cake? Would rally like to make one but don't want to just add banana as I know the extra liquid would affect the cake.
Thanks 😊
Anonymous
"Darlene said…
To one of the anonymous posters:
Vinegar in the U.S. is diluted to 5%, not 10%. I just double checked my nearby bottle of white vinegar to make sure I had the correct info. I hope any Finnish or Scandinavians see this post. If their vinegar is 10%, then they would only need to use use 1/2 of the amount as their vinegar, however, if it's 5% like ours, they would use the same amount."
Oops my mistake! Our vinegar is 10%, so half of the amount used in the recipe. Thanks for correcting this 🙂