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

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Ingredients

Dry Ingredients

• 1 1/2 Cups flour + 3 Tablespoons (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)


Tips 

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.  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!”

 

Crazy Cake batter can be used for cupcakes!

BONUS RECIPE!! 

SPICED CRAZY CAKE RECIPE

SPICED CRAZY/WACKY CAKE

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Ingredients

• 1 1/2 cups flour + 2 Tablespoons (all-purpose) 
• 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 oil 
• 1 cup water 

Directions
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 (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!”