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Vanilla Crazy Cake & Spiced Crazy Cake

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This week’s tried & true I am sharing two more Crazy Cake recipes I tested in my kitchen…Vanilla & Spiced Crazy Cake!

Crazy Cake, also known as Wacky Cake and Depression Cake  – No eggs, milk butter or bowls. These amazing cakes are budget friendly, perfect for family and friends with egg or dairy allergies or if they are vegan. Best of all, they really good cakes! You probably have everything to make a Crazy Cake right in your pantry!

Head here for the complete list of Crazy Cake flavors!

Vanilla Crazy Cake - Vanilla Wacky Cake

Spiced Crazy Cake - Spiced Wacky Cake

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!

Click the photo below to head over to grab the Chocolate Crazy cake recipe!

Since I shared this recipe last Tuesday, it has received over 100,000 page views! People are crazy for Crazy Cake! From reading several comments, this wonderful cake is a sentimental recipe to many. I am thrilled so many people stumbled upon a lost family favorite…that makes my heart happy.

Update 2018 – 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 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! Both turned out wonderful – super moist and delicious!  

Vanilla Crazy/Wacky Cake

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Ingredients

  • 1 1/2 cups flour + 3 Tablespoons (all-purpose)
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 1/2 to 2 teaspoons pure vanilla extract
  • 5 Tablespoons vegetable oil 
  • 1 cup water 



Directions
Preheat oven to 350 degrees F.

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 

This cake is not light, it is more dense – like a cornbread cake. For a stronger vanilla taste, you could add a 1/2 teaspoon more of vanilla for a total of 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!”

PINNABLE IMAGE

VANILLA CRAZY CAKE - No Eggs, Milk Or Butter

Crazy Cake batter used for cupcakes!

Crazy Cake Cup Cakes

 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

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!”

Pinnable Image
SPICED CRAZY CAKE - No Eggs, Milk or Butter
Thank you so much for stopping by!
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Comments

  2. I used to make the chocolate version over 50 years ago as a young girl and forgot about it. It was taught to me by great aunts i will be making today & trying the other versions as well.thank you for posting this!.

    Reply

  4. This is very similar to the recipe my mom used when I was growing up at the chocolate version is. I once tried to make a vanilla version but it ended up tasting too strongly of the bak8ing soda I will have to try yours.
    There is no reason that I know of to make the 3 indentions and mix it that way unless it was to be sure you didn't miss one of the ingredients. It is best to mix the dry ingredients before adding the wet one however. Mom always sifted the dry ingredients together and the wet ingredients together then slowly added the wet ingredients he tended to use he mixer and generally made 9×13 cakes or made cupcakes with the batter.
    The science behind the cake is that the baking soda and the vinegar provide the rising agent for the cake by their chemical reaction. you can also added other flavors such as black walnut or almond etc to the mixture mom always added about 1/4-1/2 tsp in addition to the vanilla. I suspect you could if the vanilla one turns out well add what ever flavor you want. If you want to try a banana version I would suggest cutting down on the oil and adding the banana instead. I have seen other oil free cakes made by substituting apple sauce for oil so the switch to banana may work.

    Reply

  5. Of course the self-rising flour is the issue. You changed the ratio of baking soda to vinegar. It's chemistry. The recipe calls for baking soda, but self-rising flour has baking powder. You should try again.

    Reply

  6. Hi, I made this cake today and it really didnt turn out nice at all 🙁 however i did use self-raising flour instead as I couldnt find a all purpose one at the shop. Is this what could have made the difference

    Reply

  7. I made this and I used SR flour and baking powder. I also used a cup of coffee instead of water and it rose a dream and tasted wonderful. Foolproof cake.

    Reply

  8. Can you make this with rice flour for a gluten free/dairy free cake? What alterations would you need to make? (I've loved choc. crazy cake for decades…can't wait to try the other flavors).

    Reply

  9. Our family has made this for,as long as I can remember (I am 71). We called it wacky cake. My youngest daughter used to come home from school and make it.

    I have recently started using the dark Hershey cocoa powder. It is amazing. I don't frost. It is good with a dolop or squirt of whipped cream. Then you can add a peach half and we called it toast and egg. LOL

    I have used half applesauce to cut down on the oil and that worked. I think my recipe calla for 6 Tbsp. I may try using pumpkin for half the oil on the spiced one and find myself wondering how something like pears mashed up woul work in the vanilla.

    One final comment. I have accidentally left out the baking soda and it was still edible, kind of like brownies. However if you accidentally use baking powder, just throw it away. It is not edible. I did that twice in one day when I was pregnant.

    Reply

  11. Made the chocolate crazy cake tonight. It was amazing!
    Can't wait to try the others ones.
    I was spooked at first working everything in one pan, but it did not stick, and my husband loved it.

    Charlotte
    Lakeside, AZ

    Reply

  12. We love your Wacky Cake recipe. My 9 year old daughter has claimed it as her recipe and makes it on her own when we have visitors. We live in Tanzania and work with women in the surrounding villages. Some of the ladies in Mwakiwasha asked us to teach them to make a cake. We used your Wacky Cake recipe because it's so inexpensive to make and the ingredients are easy for them to get. We did substitute baking powder for the baking soda and vinegar because they can't get vinegar. We cooked it inside a larger pot with warmed sand with hot charcoal under and on top. They were so excited and it turned out great. Thanks!!!!

    Reply

  13. Thanks for posting these recipes! Would like to share some "History" of the Wacky Cake. First published as "Issued in Furtherance of Cooperative Extension Work in Agriculture and Home Economics, Acts of May 8 and June 30, 1914" My mother obtained copy from Clemson University Cooperating with United States Department of Agriculture, Extension Service FN Leaflet L-41 August 1971. Never knew she had this recipe nor used it. In 1999 granddaughter born who was allergic to milk, eggs and other foods. Have made it many times but never knew it could be made other than with cocoa. Would love to be able to also make it Gluten Free for daughter-in-law. Betty Morris

    Reply

  14. Thank you for this post. My granddaughter has milk and egg allergies. This cake is actually pretty good, and better than some cakes I've made from books for people with food allergies. She loves it!

    Reply

  15. this has got to be healthier than whatever is in pre-packaged cake mixes! (though i hate to bake from scratch.) looks fast and easy enough for me…

    i am wondering if this recipe is also good for brownies? may have to try with half the water…

    thanks so much!

    Reply

    • I serm to remember making it and accidentally leaving out the baking soda and it was kind of like a brownie.

      Reply

  16. Hi, this looks great!! My daughter is allergic to dairy & eggs but every dairy/egg free cake is a disaster, can't wait to try this one Lynne 🙂

    Reply

  17. hey thanks for this receipe! my brother is lactose intolerant and is allergic to eggs too so he never had the chance to eat his own birthday cake.it will be his first cake!

    Reply

  18. Making these today – with the addition of a 1/4 cup of beet puree. My daughter wants pink cupcakes and we have a bunch of vegan friends. This is perfect!

    Reply

  19. Thank you for this recipe. It helped me create a special treat for my husband who is lactose intolerant and has Candida. I just substituted the sugar for 3/4 cup finely shredded carrot, 1/4 cup mix of shredded coconut and chopped nuts and 3 semi-heaped mini spoons of stevia (the little spoon that comes in the bottle). They didn't rise as much, but they were so yummy. Especially considering he can't eat sweets with sugar. Thanks again.

    Reply

  20. My mother made this cake for years and I love that I can walk into the kitchen and have a cake in the oven in less than 10 minutes…Try coffee in the batter instead of water for the chocolate cake and orange juice instead of water for the spice cake or lemon-aid…just cut back on sugar a bit…

    also this is an easy cake to portion into zip lock bags so that all you need to add is liquid when you want to bake…great for camping…

    Reply

  24. My husband's birthdayis today. I'm home with a sick baby and a trip to the store isn't possible. We have no cake mix, no eggs, no butter. I just remembered sharing this recipe to my Facebook awhile back, and it's totally saved the day! When he gets home from work, we can eat a cake from scratch, and he will think mothers really ARE magic! Thank you!

    Reply

  25. Just found your website. It looks great. I've made the chocolate wacky cake for 40 years now. That is the one cake the people at my work request as I make with peanut butter icing. But I'm so excited to try the other flavors.

    Reply

  26. I usually substitute applesauce for the oil in my cakes to make them less fattening. Has anyone tried doing this with crazy cake? Do you think out would work?

    Reply

  27. I always use applesauce in place of oil to make my cakesless fattening. Has anyone tried doing that with this crazy cake?

    Reply

  28. Hi – I haven't read all the comments, but enough to convince me to try this for potluck. I'm thinking of using coconut oil, and adding coconut extract, lime powder and coconut flakes. I'll let you know how it turns out. Of course, a fluffy, cream cheese and coconut frosting.

    Reply

    • the cake had great flavor — I followed the recipe adding only 1 t coconut extract, 1 T lime powder, and 2 T coconut milk powder, and using melted coconut oil for the oil. Next time I will substitute the milk powder for an equal amount of flour. It is a very heavy cake. It was very good.

      Reply

  29. Hi, thanks so much for this! Have you ever coloured the mixture? I wish to do a rainbow cake and just came across this recipe, which I have to say sounds awesome 🙂

    Thanks!

    Reply

  30. i just want to say that this cake is the best! i have been using it for four years now for my kids b-day cakes. we sub some things out for allergies, but stay very true to recipe.
    i just started a blog and am linking this recipe to my group! Hopefully you don't mind the extra traffic! ;O)

    chiara
    sewoldschool.com

    Reply

  32. I made the vanilla wacky cake into cupcakes and they came out awesome! I might add I also used light soymilk instead of water in the recipe and I had to remove them from baking with 17 minutes remaining because they were done! So with cupcakes adjust time or watch them.

    Reply

  33. hey, I've had this recipe for over 40years, but everything is dumped in the dry pan. No grease in pan. Have never had the cake stick. Very moist cake. Very yummy. Thanks for variations. Will have to try all of them. Will try them all in ungreased pans and let you know how they turn out.

    Reply

  37. Why not just pour the wet into the dry and start mixing? Why is it important to make the 3 wells for the liquid ingredients?

    Reply

  38. These cakes look amazing, and interesting. I have an overabundance of apples this year, and would like to try making an apple cake. Any suggestions on how to make that work?

    Reply

  42. I never make the indentations. just mix all the dry ingredients, then dump in the wet ingredients and mix. one note about this however…. dont dump in your wet ingredients then walk away to get the phone or something and leave it for a while. the rise happens with the chemical reaction between the baking soda and the vinegar. if you wait to mix and bake it… it may not rise.

    Reply

  43. Hi, I made the vanilla version with the addition of coconut extract, and just made a standard icing glaze. What a hit with the hubby! I think next time I would like to make a lemon version. So easy to make, and super moist! Thank you for the great recipe!

    Reply

  44. thanks for these. We make wacky (chocolate) cake occasionally and tonight I measured out the flour and sugar into a pan and couldn't find cocoa (maybe I used it all?) So, to the internet I went for a variation. These are perfect! my spice cake is in the oven right now. The batter tasted great 😀

    Reply

  45. Depression cake is our family favorite recipe since we discovered my nephew is allergic to eggs and nuts! Now my sister is allergic to gluten, so I will try your spicy cake with a twist, add carrots! She requested this for her birthday! It's so great to find a recipe that everyone can eat with enjoyment! The first time my nephew ate the chocolate cake was a day to remember! His face said it all! I posted your recipe to my blog/post: "Bake me happy", http://www.wakeupandsmellthepetunias.blogspot.com

    Reply

  48. I made a half batch of the vanilla batter and a half batch of the original chocolate (separate bowls), and swirled them in the pan for a marble cake. Amazing! It needed a few extra minutes though in the oven though.

    Reply

  51. I remember my mom making these all of the time when I was a child. Thank you for reminding me of the crazy cake! I grew up on the chocolate version and had no idea nor had I ever thought about adapting new flavors to it. I made the chocolate version last week and am on to try the vanilla one. They are by far the most moist cake I have ever made. Going to try the 7 minute fluffy frosting on it because that is one of the frostings my mom used most on this cake. Yum!

    Reply

  52. Can't wait to try these. I'm going to try a rum version. I think the reason for making the indentations and mixing it the way it calls for has to do with the reaction between the baking soda and the vinegar which is the only leavening in this recipe.

    Reply

  54. Could I use canola oil? I haven't used vegetable oil in forever. We recently had bake sale at work for breast cancer and someone made zucchini bread with walnuts, although delicious, I tasted the thickness of the vegetable oil. @M.Anaya, I'm guessing if you mix it in a bowl, then you could pour it into the tins/mold.

    Reply

  58. I am new to baking…looking out for easy foolproof recipes ….can u tell me how to mix the ingtedients…..by handbeater or just spatula…and for how long…waiting for ur reply…thanku!

    Reply

  62. Or, you can omit the cocoa (double recipe) and add a couple packages of the instant oatmeal with fruit and cream.
    You end up with a fruity/oatmeal cake that is wonderful.

    Reply

  63. I'm so thrilled to find this recipe! My mom used to have an old cookbook of Depression-era recipes, all kinds of cakes and breads with no milk or butter or eggs. The book was falling apart and I cut out a couple of pages and threw the rest of the book away. Boy, was I sorry I did that after I had my son who's allergic to dairy. This looks delicious.

    Reply

  64. Oh my goodness! I found your recipe while searching for what to do when I ran out of eggs to use with my Betty Crocker cake mix… Headed back to the kitchen now to ditch the box mix and make this one instead!! Thank you so much for sharing- this is great!

    Reply

    • Hi Sara!

      Some people have said they used Lemon Juice instead of vinegar and it worked great. I haven't tried lemon juice, but if I do, I'll be sure to stop by and let you know if it worked!

      Reply

  66. I've developed a Banana Cake using Chocolate Crazy Cake as a basis:
    CONNIE’S BANANA CAKE
    DAIRY FREE LIKE ORIGINAL CHOCOLATE CRAZY CAKE
    AND SPICE SNACK CAKE
    RECIPE CREATED BY CONNIE WAID (DAUGHTER OF LUCY STEVENS)
    FEB.2,2013
    WHEN THE NEED AROSE TO PROVIDE A DESSERT
    AND I FOUND MYSELF SHORT OF MILK AND EGGS BUT HAVING
    4 NICELY OVER RIPE BANANAS

    FOR 9X13 INCH PAN

    3 CUPS FLOUR
    2 TEASPOONS BAKING SODA
    1-1/2 CUPS SUGAR
    1 TEASPOON SALT
    1/2 CUP QUICK OATS

    2/3 CUP COOKING OIL
    2 TABLESPOONS VINEGAR
    1-1/2 CUPS MASHED RIPE BANANA
    1 TEASPOON VANILLA
    1-1/2 CUPS COLD WATER

    (I REDUCED THE AMOUNT OF WATER CALLED FOR IN THE “ORIGINAL CHOCOLATE CRAZY CAKE” AND THE “SPICE SNACK CAKE” AND ADDED 1/2 CUP QUICK OATS TO MAKE UP FOR THE ADDITION OF THE MOIST BANANAS, BATTER SEEMED NOT TOO THICK OR TOO THIN.)

    BLEND ALL TOGETHER WITH ELECTRIC MIXER UNTIL WELL BLENDED. POUR BATTER INTO A GREASED 9X13 INCH PAN. BAKE IN A 350 DEGREE PREHEATED OVEN FOR 30-35 MINUTES. CAKE IS DONE WHEN TOOTHPICK OR THIN BLADED KNIFE INSERTED IN CENTER COMES OUT CLEAN OR WHEN IT SPRINGS BACK WHEN TOUCHED IN CENTER. 16-20 SERVINGS DEPENDING ON NEED AND WHO IS CUTTING.

    FROSTING
    (Because of the addition of cream cheese, the frosting is not dairy free. I’ve never worked with tofu as a cream cheese substitute. If you try it let me know how it works out.)

    1 – 8 OUNCE TUB COOLWHIP
    1/2 – OF 8 OUNCE BLOCK OF CREAM CHEESE (4 OUNCES)
    1/4 TEASPOON VANILLA (optional)
    1-1/2 CUPS POWDERED SUGAR

    SOFTEN CREAM CHEESE ON DEFROST FOR 1 MINUTE IN MICROWAVE. BLEND ALL INGREDIENTS WITH ELECTRIC MIXER UNTIL SMOOTH AND WELL BLENDED (NO SUGAR LUMPS OR CLUMPS OF DRY SUGAR REMAIN). SCRAPE FROSTING BACK INTO COOLWHIP BOWL AND CHILL UNTIL CAKE IS WELL COOLED.
    FROST CAKE AND SERVE.

    Reply

    • I just made this banana version. THANKS, Corny!!! I didn't have the oats so i just used an additional 1/2 cup flour, and since I like a strong banana flavor I split the 1 tsp vanilla into 1/2 tsp vanilla and 1/2 tsp banana extract, and by the time I was done mashing I had between 1 1/2 and 2 cups of VERY ripe bananas. My 9×12 pan disappeared somewhere in the direction of my daughters house LOL so I made it in my Bundt pan. I had to take just under a cup of batter out because it would have risen too high and overflowed. (I know my pan well LOL!) so I made a little 6" pan I could nibble JUST A PIECE OF while the bundt finished cooking. Yeah sure! Never gonna happen! The Bundt needed 45-50 minutes to test done – the little pan was perfect at 30. That extra 15 minutes cook time was just enough time for a cold glass of milk and an ENTIRE 6" pan to vanish! sheesh! But girl was it GOOD!!!! Thanks for this cake recipe! No frosting needed with this! 🙂 I knew the choc was delish and even the vanilla one. But this one is YUMMY! And now that spring has sprung a little bit I may just try lemon or orange. 🙂

      Reply

  67. Thank you so much for this amazing recipe! they are absolutely delicious. I, like many others here, have a son with milk/dairy allergies. So this will be used generously in our household especially when the holidays creep up. So far we've made the chocolate and vanilla and both came out perfect. you would never guess there is no dairy or eggs! You are doing a great job, thanks again!

    Reply

  68. Awesome recipe! Thank you so much for sharing. I, like many others here, have a son with milk allergies so this is very appreciated in my household! so far we've made the chocolate and vanilla. I will be making these for the holidays and birthdays! thanks again!

    Reply

  69. Thanks for a great easy recipe I didn't have pumpkin spice so have used cinnamon and can report it is super yummy!

    Reply

  71. Hi! This cakes are awsome! My grandpa had a heart attack and now he can't eat anything with milk, butter or eggs, but the doctor let him eat a little bit of sunflower oil. I wanted to make him a father's day cake and tgat's how I found your blog and cooked the vanilla one. I does taste awsome and like real cake! 🙂 I'm so happy. If you agree I love to share this recepies in my blog, I'm from Costa Rica and we don't have depression cakes of any kind. The recepie will be in spanish and I'll add a link so anyone can come here any time! 🙂

    Reply

  72. Hi! This cakes are awsome! My grandpa had a heart attack and now he can't eat anything with milk, butter or eggs, but the doctor let him eat a little bit of sunflower oil. I wanted to make him a father's day cake and tgat's how I found your blog and cooked the vanilla one. I does taste awsome and like real cake! 🙂 I'm so happy. If you agree I love to share this recepies in my blog, I'm from Costa Rica and we don't have depression cakes of any kind. The recepie will be in spanish and I'll add a link so anyone can come here any time! 🙂

    Reply

  73. Our family has made the chocolate version of this cake for 30 years (we call it Crazy Cake) it was my Dad's favorite. 3 of my sister's and I have been diagnosed with gluten sensitivity in the last couple of years, so this past Saturday I made a gluten free version, using a gluten free flour blend. It was still delicious!! I'm so glad to be able to continue making this treat for our family! My daughter is also allergic to milk, so it's a good choice for her too. I can't wait to try the other flavors soon. Thanks for sharing the recipes!

    Reply

  74. I have always made the chocolate crazy cake, but am so glad there is a way to make a vanilla one too! Living in Africa, a small pack of butter is nearly $7, so this recipe was a great find! It turned out moist and fluffy and delicious!

    Reply

  75. I have always made the chocolate crazy cake, but am so glad there is a way to make a vanilla one too! Living in Africa, a small pack of butter is nearly $7, so this recipe was a great find! It turned out moist and fluffy and delicious!

    Reply

  76. AMAZING! i made the spiced cake for a dinner party last night and it was gone within the hour! going to try the chocolate one for next weekend, awesome & easy recipe!

    Reply

  77. AMAZING! I made the spiced cake for a dinner party last night and my sisters boyfriend ate half of it! so amazing, going to try the chocolate one for next weekend!

    Reply

  78. I really want to try making this cake for my mom who dislikes butter a lot. It's her birthday this weekend! But I was wondering… is it okay if I bake this in 2 circle pans by doubling the recipe? I wasn't sure if this type of cake has to stay in its baking container or if it's sturdy enough to flip onto a plate.

    Thanks in advance!

    Reply

    • Hi! I have never made round cakes, but many people do with the chocolate crazy cake. You can mix the batter in a bowl (double the recipe) following the same directions, making the depressions in the bowl 🙂 Oh, and be sure to grease & flour your cake pan well! I hope your cake turns out well! Happy bday to your mom! Here is link with a picture of a chocolate round crazy cake: http://allrecipes.com/recipe/crazy-chocolate-cake/

      Reply

  79. I really want to try making this cake for my mom who dislikes butter a lot. It's her birthday this weekend! But I was wondering… is it okay if I bake this in 2 circle pans by doubling the recipe? I wasn't sure if this type of cake has to stay in its baking container or if it's sturdy enough to flip onto a plate.

    Thanks in advance!

    Reply

  80. I have been making this cake for years, only we call it a "Mix in the Pan Cake". It is mine & my family's favorite cake! Not too sweet & I don't put ANY frosting (better for my low calorie diet). It is so moist it does not need frosting. I only had the one for chocolate & am so excited to try your lemon, spice & vanilla versions. Thank you so much for adding all of these other flavors. The part I like best is it's made of things I always have on hand & store very easily, so anytime we have a sweet tooth, I can whip it up & throw it in the oven in no time!

    Reply

  81. These look great! I have had great success using a brown rice/rice flour mixture with other baking items,soooo I'm planning to try it with these. IF that works, it will be a cake that perhaps EVERYONE could eat. Thank you for the Pins!

    Reply

    • It turned out pretty good, though not as white as it would have with regular sugar and it had more of a spicy taste with the molasses of the brown sugar and vanilla flavouring combined.

      I love these cakes! They are so quick and easy to make!

      Reply

  85. My son has a milk, flour and egg allergy and I am so thankful for this site. I just made the Crazy Wacky Lemon cake and it was delicious. It took no time to make and turned out wonderfully. Thank you!!

    Reply

  89. I haven't made Wacky cakes in a long time. I was craving something chocolate and thought of Wacky cake. I came across your website, which I love! I found all these recipes for different flavors of Wacky cake, which is so exciting! I'll be trying all of them! Your frosting's look out of this world. What is the recipe for those?

    Reply

  90. My mother taught me how to make chocolate wacky cake fifty years ago, and I've been making it ever since. Its always been my go-to recipe for chocolate cake. The only difference from your recipe is that hers called for a teaspoon of baking powder in addition to the soda. Gives it a slightly lighter texture, I would think. Will have to try the variations. I've been using an almost as old recipe for a white cake (lazy daisy) but it does have eggs, milk and butter in it. Very tasty, but no good for those with allergies.

    Reply

  92. Thank you for doing this! I live in Asia where things like butter are expensive. I am going to share these with our school cafeteria. You will have made over a hundred children very happy!

    Reply

  94. Hi!

    Can I make this into cupcakes? I teach a preschool Art class and I'm planning on having the kids decorate beach themed cupcakes for our last class but I have two kids with egg allergies. Any suggestions?? Thanks!!

    Reply

    • Hi Josie!

      Yes, you can make them into cupcakes. 🙂 I have only made cupcakes with the chocolate, but all of them should work great. The chocolate is lighter (not as dense) as the vanilla recipe, but all of the cakes taste great and are a perfect alternative for allergies! EVERYONE gets to eat cake!!! What you need to do is use a BIG bowl and follow the same directions doing the depressions. You'll probably need to double the recipe. I recommend using paper or foil cupcake liners too. I have also made cake pops with the chocolate cake recipe too. 🙂 You will love having this cake recipe on hand as a preschool teacher! There are a lot of can frosting that don't have egg, that should make it easy for you! If you have any other questions, don't hesitate to ask! Thanks so much for the visit! I hope you are having a great weekend!

      Reply

  95. Hi Christy,

    Hmmm? I'm not sure. Maybe try it without the extra 3 Tablespoons of flour, that may make it lighter for you. I'm glad you think it tastes wonderful! If you make it again and it works out the way you like, please stop by and let me know what you did!

    I hope you have a great night!

    Reply

  96. Hi – I made your cake today and I found my batter was not at all at a "normal" cake consistency. I ended up adding 1/4 cup of soymilk to thin it out. Do you have any ideas what I could've done wrong?

    Reply

    • Hi Christy! I am so used to making crazy cakes, that I am not sure what regular cake batter looks like anymore. How did your cake turn out with adding the extra soy milk? Did you double the recipe?

      Reply

    • I made it twice. I didn't double the recipe. It was the same each time. The taste was wonderful but the texture was very dense. Not at all like the chocolate wacky cake I usually make. It rose, it browned, the taste was wonderful but it was heavier than a pound cake. I'm hoping it was just me!!! Any ideas?

      Reply

    • I have never used vanilla powder, but it may be worth giving it a try – just skip the vanilla extract. Hope it turns out great!!!

      Reply

  98. Excited to see this recipe post! I have made the chocolate version for many years. I tried the vanilla tonight. Didn't love it, didn't hate it. Tasted like corn bread for some reason, so I had a hard time putting icing on it. Maybe I did something wrong, though. I still want to try the spice cake! Thanks 🙂

    Reply

    • I have a friend in New Zealand that has been making the vanilla cake every week…she uses 2 tsp of vanilla extract and has used caramel extract too.

      I haven't had the vanilla turn out like cornbread…The texture of this cake is a little more dense than some cake recipes and boxes, but a great alternative for egg/dairy allergies. Maybe you didn't add enough water or oil. Hmmm??? The Spiced Cake is really yummy! I love it and it's my husband's new favorite. If you try it, I hope you love it too!

      Thanks for stopping by and sharing! I hope you have a great night!

      Reply

    • Hi aquwoefly,

      I can't take the credit for the original recipe and chemistry…but the recipe is super easy to follow. With just a few simple changes to a few ingredients, you can have bunch of different flavors/varieties of Crazy Cake! I love this cake!

      Thanks so much for the visit and comment! Have a great night!

      Reply

    • Hi Kudzu,

      I have had many people say they not only appreciate the recipe because it egg and dairy free, but inexpensive to make! Winner all around! Plus is really good cake!

      Thanks for the visit and comment! I hope you are off to a wonderful week!

      Reply

    • I have never used a round cake pan. I am not sure the cake will come out clean. If you were to try it, I would use a big bowl and make the cake batter following the recipe directions – then transfer the batter to a well greased and floured cake pan. Hope that helps!

      Reply

  104. I learned how to make the chocolate wacky cake many moons ago, when I had Home Economics in Jr. High Sch. and never really thought about it again until stumbling on your's recently. Decided that I would try the vanilla tonight as a quick dessert. In the oven now 🙂 Plan to just dust it with confectioners sugar as I don't really like icing. Thanks for posting the different variations.

    Reply

    • Hi Alicia! I am so glad this triggered a childhood memory, fun! I hope you liked the vanilla version! I know it will be good with a dusting of powdered sugar, that'w how so many people enjoy it 🙂 I love having different flavors of cake for my little one with the egg allergy. Her favorite is still the original Chocolate Crazy Cake!

      Thanks for sharing, the visit and sweet comment! I hope you are having a great Tuesday!

      Reply

  105. I learned to make this in home-ec class in the 70's. Thanks for posting this, I had lost the recipe and it was a favorite!

    Reply

    • Hi Rose! I am so glad you stumbled on this lost recipe! Many people have shared that they made this as a child and lost the recipe over the years…and are happy to have found it again. That makes may day!!!

      I hope you make this cake again – we just love it!!!

      Thank you so much for stopping by and sharing. I hope you have a wonderful night.

      Reply

  107. Traditional, early 1900s spice cake included cayenne, which was probably considered an exotic spice at the time :). Try it. About 1/4 tsp in a 9×13 does the trick. Cardamom is also nice.

    Reply

  110. This is my all-time favorite cake recipe! Have been making it for over 6 years and have made so many different flavors that we never get bored with it.

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  111. This is my absolute favorite cake recipe!! I have been using it for 6 years and have made so many different flavors that we never get bored with it.

    Reply

    • Me too Amy…my family LOVES these cakes!!! I am so thankful my friend shared the original Crazy Cake recipe…I am thrilled everyone in my family can eat cake! Real cake!

      Thanks for the visit and sweet comment!

      Hope you are having a great Tuesday!

      Reply

  113. Is there a reason you have to do the indentations instead of just dumping in your wet ingredients and mixing? I know it's a no bowl recipe, but, if you mix all the wet ingredients in a measuring cup and mix, can you just pour it in and mix it up?

    Reply

    • Good, question Robert. I'm not sure why it's done this way – I have always just followed the recipe. I know there is science behind this cake, so there must be a reason – I'll have to try that one day, and see if it changes the texture of the cake. Thanks for the visit and question…now I'm curious.

      Reply

    • Me too. My wife sent Me the link to the recipe and I'll be trying it hopefully soon (always up to try a new cake recipe)
      Thanks for sharing it, think I'm going to try the chocolate version (or maybe the spice cake, soooo many choices) 😀

      Reply

    • I love them all, but I think the original Chocolate and Spiced are my favorites! Many people enjoy the chocolate cake warm, fresh out of the oven and just sprinkle powdered sugar on top.

      Thanks again for the visit! I hope you love the cake! Have a wonderful day!

      Reply

    • I forgot the vinegar once and added it after mixing the batter. it did change the taste of the cake. Maybe the oils blocked the chemical reaction of the vinegar by adding it last. I've made this cake for over 35 hears and called it 1-2-3 Cake.

      Reply

    • I've always dumped the wet ingredients for a chocolate version, but I've always mixed it in a bowl because I always make cupcakes and I always get compliments!

      Thanks for the new variations!

      Reply

  114. I haven't had spice cake in a long time. This is awesome! You know, after I shared your chocolate crazy cake and told how I'd never heard of wacky/crazy/depression cake before my neighbor brought over 4 depression era cookbooks to let me look through. They are so interesting! I wish I could share them with you. They have so much more than recipes! Thanks for being the guinea pig on these recipes 😉 I will gladly try them once I've reached my weight loss goal and can sneak more treats.

    Reply

    • What a great share by your neighbor! It must be fun thumbing through the old cook books. Good luck with your goal….hope you are eating cake soon. For cakes, these are pretty healthy – I even use canola oil many times, instead of veg oil.
      Hope you all is well! Thanks for visiting!

      Reply

    • My son is has allergie against egg and milk ( milk product to be exactly cow protein) is just turning 3 this next september! Thank you sooo much for the recipes im soo happy to know and have them now. I can make him happy now by eating his own bday cake!!!

      Reply

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