This week I am sharing two more Crazy Cake flavors (ORIGINALS) I tested in my kitchen…Vanilla & Spiced Crazy Cakes!
CRAZY CAKE (No Eggs, Milk or Butter)
Crazy Cake is also know as Depression Cake and Wacky Cake. These awesome, super easy and delicious cakes have no eggs, milk or butter, you don’t even need a bowl, simply mix everything right in the baking dish! These cakes are budget friendly, perfect for family and friends with egg or dairy allergies or if they are vegan. Best of all, they are really good cakes! You probably have everything you need to make one right in your pantry!
Head here for the complete list of my Crazy Cake flavors!
Last week I shared a Chocolate Crazy Cake recipe that was given to me several years ago by a close friend. This super moist and delicious cake has no eggs, milk or butter. You don’t even need a bowl! This recipe was born during the Great Depression, when people had to be creative during hard times. I am so thankful for this recipe, it was such a gift to my family – our youngest has an egg allergy and is able to enjoy real cake!
Be sure to check out the Chocolate Crazy Cake!
Update 2020 – Since sharing the original Chocolate Crazy Cake recipe, along with all the other flavors added over the years – these recipes have had millions of views! People are crazy for Crazy Cakes!
Just a few more interesting things I learned – this original chocolate cake is also known as Wacky Cake, Depression Cake, Vinegar and Oil Cake, Happy Valley Cake and Dump Cake. I’m sure there are more names out there and I would love to hear what your family calls this cake.
I’ve had several people ask if this cake can be made in vanilla…I decided to give it a try! With just a few simple changes to this recipe, I was able to make Vanilla Crazy Cake. I also made a Spiced Crazy Cake too! BONUS. Both turned out wonderful, super moist and delicious!
Vanilla Crazy Cake (No Eggs, Milk or Butter)
Recipe Updated 2020
Ingredients
Dry Ingredients
- 1 1/2 Cups flour (all-purpose)
- 1 Cup white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 teaspoon white vinegar (or apple cider vinegar)
- 2 teaspoons pure vanilla extract
- 5 Tablespoons vegetable oil (or canola oil)
- 1 Cup water
Directions
Preheat oven to 350 degrees F. Spray an 8×8 inch baking dish with non-stick cooking spray.
Mix first 4 dry ingredients in a greased 8″ square baking pan.  Make 3 depressions in dry ingredients – two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other 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.  Cool.  Top with your favorite frosting.  Enjoy!
Frosting Recipes
Vegan Fluffy Buttercream frosting
Vanilla Buttercream Frosting (contains dairy)
TipsÂ
IMPORTANT – Make sure your baking soda and vinegar are fresh, they are what make the cake rise.
This cake is not light, it is more dense. For a stronger vanilla taste, you could add a 1/2 teaspoon more of vanilla for a total of 2 1/2 teaspoons.
You can double this recipe, just use a 9×13 baking pan.
You can also mix the batter in a bowl for neater, easier mixing. Â Be sure to follow the directions the same way – mixing the dry ingredients then making the depressions for the wet ingredients. Don’t forget to grease you pan.
Although I have not used Gluten Free flour mixes for this recipe, many people have and said the cake turns out wonderful! “Yes it is yummy and very moist. It even works with gf flour mixes!”
Â
Crazy Cake batter can be used for cupcakes!
BONUS RECIPE!!Â
SPICED CRAZY CAKE RECIPE
%20No%20Eggs%2C%20Milk%2C%20Butter%20or%20Bowls!%20%20Super%20Moist%20%26%20Good!)
SPICED CRAZY/WACKY CAKE
Ingredients
- 1 1/2 cups flour + 2 Tablespoons (all-purpose)Â
- 1 Tablespoons pumpkin spice
- 1 cup white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 5 Tablespoons vegetable oilÂ
- 1 cup waterÂ
Directions
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8″ square baking pan. Â Make 3 depressions in dry ingredients – two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other 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. Cool. Top with your favorite frosting ( I used vanilla). Enjoy!
Frosting Recipes
Vegan Fluffy Buttercream frosting
Vanilla Buttercream Frosting (contains dairy)
Tips
IMPORTANT – Make sure your baking soda and vinegar are fresh, they are what make the cake rise.
You can double this recipe, just use a 9×13 baking pan.
You can also mix the batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way – mixing the dry ingredients then making the depressions for the wet ingredients. Don’t forget to grease you pan.
Although I have not used Gluten Free flour mixes for this recipe, many people have and said the cake turns out wonderful! “Yes it is yummy and very moist. It even works with gf flour mixes!”
On my blog you will find my favorite recipes along with tried and trues from cherished cookbooks and admired sites and magazines.
Can I substitute Baking Powder for baking soda?
Hi Samantha, for this cake you need baking soda.
Was interested in the wacky lemon with no eggs or milk.
Hi Karen,
Head here for the recipe – all of the Crazy Cakes have a print option.
Lemon Crazy Cake: https://sweetlittlebluebird.com/tried-true-tuesday-lemon-crazywacky-cake/
wow, amazing recipe, adding this to my favorites.
We only had chocolate Wacky cake growing up, from my mom’s old Betty Crocker cookbook, so I’m glad to see Vanilla and other flavors, because I don’t like chocolate cake. (fudgey brownies are fine, but not cake). I can’t imagine not having butter in my house, I buy extra and keep in the freezer, but my son might like this as an edible experiment.
I change this Krazy cake up and make it pumpkin, by adding 2c. pumpkin and eliminate the cocoa and use less water
I also make Molasses cake by adding 1/2 cup molasses and eliminate the cocoa
I also make carrot cake by eliminating the cocoa and adding 2 cups shredded carrots.
I also make prune cake by eliminating the cocoa and adding 1 and 1/2 cup prune pulp, nuts and raisins or dates.
My mom made crazy cake 50-60s. She thought of it as Depression cake. It was always the favorite. Really happy to have other versions. Making the vanilla now for strawberry shortcake. Will do the others in time as well.
Excited to try the vanilla depression cake!!
What would the bake temp/ time be for cupcakes?
Thanks for your recipe. Can I use orange juice instead of water?
I was wondering the same thing. Maybe wouldn’t need the vinegar then?!
I wouldn’t try it, because the recipe depends on its specific ingredients to give the proper chemical reactions to make it rise. (I have a killer orange juice cinnamon cake recipe if you’re interested!)
The spice crazy cake was deliciuos.my husband really loved it.
Could this be done with Gluten Free Flour also?
I’ve tried this recipe and I’m so in love <3 They tastes too good. Thanks for this recipe. 🙂
Love this cake! Made it a few times now, both vanilla and spice versions. This time I used lemon juice instead of vinegar… YUM! I also folded in 1/4 cup of pastel sprinkles at the very end to make it like a funfetti cake. After it cooled, I melted some Enjoy Life dark chocolate chips in the microwave and drizzled them over the top. Served it with some So Delicious coconut ice cream and had myself some awesome birthday cake and ice cream!