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!
Sandra
Where have you been all my life! I know it is hard to believe, actually a little strange but the information is all true! It is so easy to make and so easy to enjoy! It is really, REALLY surprisingly good. Good for vegan people but my motivation was to bake a great tasting, no – fuss cake with regular ingredients. I do not have the time or patience to slave away in a kitchen. The recipe is foolproof. It is my favourite cake along with my family with various taste buds across generations.
Look, you need to try this cake. Believe me! I promise you, it will not disappoint.
T.Shoemaker
made this, added a few choco chips, topped with peanutbutter frosting..Yummmmmm
marilyn pena
My mom made this when I was a kid (100 yrs. ago). I lost the recipe and became hungry for it thanks for posting it. Will make some soon, If is great, hu?
Ever made “cjhris cookies”?
1 c sugar
1 c peanut butter
1 r vanilla
1 egg
mix all together. drop by t pn cookie sheet. mash with fork, then the other way with fork (gently). then bake at 350 degrees for ???? 15 min? (i forgot) p they’re cookies, ya know…. with their own crazy recipe 🙂
Marlene
I have made this cake so many times, I’ve lost count. I don’t make it because of allergies or any reason other than it tastes so good. It is probably one of the best chocolate cakes I’ve had. And what makes it better is that it’s so easy. I’ve made the peanut butter one and it is great, but the chocolate…..oh boy! Making it again tonight and put either ice cream or whipped cream on top. Yum! Maybe I’ll skip dinner and go right to dessert!
Tina L Crawford
What does it mean it recipe in Depression ??
Elissa
Hi Tina,
A Depression Era Cake is simply a cake that they used to make during the Great Depression in the 1930’s when many people did not have jobs. This was mainly due to a stock market crash (the rich remained rich, the poor even poorer) leading to mass job loss and shanty towns during the time of Hoover. Participating in WWII helped the ‘working class’ resurface and provide for their families again. A quick google search may help to develop more knowledge if you are interested.
.
Any depression era recipe uses ingredients that most people still had access to or could readily obtain.
Hopefully this helps, it is possible you posted this a long time ago, but I saw your unanswered question and figured I’d help.
Wacky Cake is DELICIOUS though. My grandma would make it for every family reunion. It is a very rewarding dessert.
-Elissa
Kim Wickware
Have you ever tried this with different vinegars? I have a blueberry balsamic that I’m dying to try this with, but I don’t want to waste it if it won’t work. What are your thoughts?
Debbie
Has anyone ever tried this with gluten free flour?
Alison
Yes, I have. Use less water.
Roberta McAfee
Can I use a sugar substitute?
LMD
My question also.
Karen Chartrand
Yes I always use monk fruit sugar with perfect success.
Suzanne
Thank you! That’s the only sweetenrr we use. Monk fruit is awesome for my diabetic husband.
Natasha Jones
I’ve made a banana cake using this recipe.
DAWNA SEIJAS
Great recipe when company is coming and no eggs in the house….Make this recipe often and have for years…….
Sue
This was my mom’s go to cake recipe. She called it a three-hole chocolate cake. My sister and I have continued to use the recipe for birthday cakes for our children and grand children. Everyone in our family loves this cake! Thank you for sharing all of the interesting variations on your blog! I can’t wait to try them.
Jim Schooler
Thanks for sharing my family favorite chocolate cake. We call tut Wacky Chocolate Cake. I’m 73 and my mom made this for our family since I was a baby. My granddaughter has allergies and she also loves this cake. Keep it up!!!!
Audrey
I’m vegan and my husband is diabetic, which makes dessert very difficult! I made this with sugar substitute and served with non dairy, sugar free whipped topping, and we were both happy campers!!
LMD
Great! I need to make it with a sugar substitute too. Hubby is a diabetic.
Aish
I’ve tried mine and made sure I to send it to my friends so that they try it. It’s totally prefect, awesome recipe, I love it. Before it was done I was scared if it would turn out well but now I’m satisfied and I’ve made it my children’s day recipe. Thanks
Sherry
I made the Chocolate Crazy Cake. After mixing and right before putting it in the oven, I sprinkled vegan mini chocolate chips over the top, then sprinkles shredded coconut over that. The coconut toasted perfectly. Most AMAZING cake ever! My husband already asked me to make one for his birthday. Thanks for the recipe! Have an awesome day!
kath moriarty
This also shows up in Peg Bracken’s “I Hate to Cook Book” from about 1965, called “Cockeyed Cake.” Actually, the business about putting the liquid into different holes is unnecessary. Just slop it all in together and mix it fast. VERY GOOD cut into small squares and frozen individually.
quickinthekitchen
Kath, you are so right. There’s a reason mixing bowls don’t have corners. There’s no need to fool around with separate dents for each of the first three wet ingredients, and doing that takes longer than washing the bowl. Mix the dry ingredients in a bowl, mix in all four wet ingredients, pour and scrape the batter into the baking pan.
Kirstin
I wondered why mine wasn’t fluffy. Dense like a brownie 🤔 Went through the ingredients again and realized I didn’t put in baking soda😂Still yummy and the frosting was great!
Virginia Burtle
Will this work in a cake mold?
Melinda
I made this cake as a teen, My family loved it!! ❤️ Thanks for the memories!
Katy
Thanks for the vegan recipe!
Ernie
I am diabetic. Can you use Splenda instead of sugar?
Mrs. Momon
I made this cake with my kids about 2 weeks ago to show that you don’t need milk, butter, or eggs to make chocolate cake. This recipe is especially needed now considering there are limits on certain food items. We modified the recipe and used cacao powder (it’s all I have now). We used coffee instead of the vinegar and I added a little bit of coconut sugar to the sugar amount listed. This was by far one of the softest, moist chocolate cakes that I’ve had in a long time . Thank you
Ani
Hello Mary!
Thank you so much for this recipe! This is my go-to cake! I’ve been making it every month (every week? 🙂 ) for the past few months… I tweak the recipe a little bit (I sometimes leave out the cacao and add chia seeds, oats, caramelized apples, etc.). It’s both my breakfast and my afternoon snack. It’s cheap, and quick, and easy, and seriously good. It’s perfect!
For those who wonder why it came out too dense, I can say that I always do the same, and once in a while (ratio 1/15 maybe) it doesn’t work and stays a bit flat (but good nonetheless). I don’t know why (maybe when the teaspoons of vinegar / baking soda are too skimpy) … Just try again with a little bit more and it’ll work better the second time around 🙂
supermumofboys
Could be coming out flat because the baking soda is old.
Gigi
This was delicious! I’ve been bummed bc all my cakes lately come out dry. Our family chocolate mayonnaise cake that we used forever & was delicious…DRY! I was about to give up but THIS was so moist, fudgy, & so good. I used the minute chocolate frosting OMG. After the fridge it’s so good cold. Thank you so much for this.
Mary Neumann
So happy to hear you enjoyed this cake, Gigi! 🙂
Lynn
I’ve made this cake 3x this week and it’s AMAZING, especially since I’m very limited on ingredients right now and I’m on a chocolate binge. I only shared 1 piece, no regrets.
Candice
Has anyone used coffee extract?
Buffy
I use room temp coffee in place of water. It helps deepen the chocolate flavor.