Vanilla Crazy Cake Original Recipe (a.k.a. Wacky Cake) is a Depression Era cake that has no eggs, no milk, no butter and no bowls! One of the easiest, budget friendly vanilla cakes you can make! You won’t believe how delicious this cake is!
A Depression Era Cake
You’ll be so surprised how moist this cake is without eggs, milk and butter! I adapted this awesome vanilla cake back in 2013, from the Original Chocolate Crazy Cake. The original chocolate cake was created during the Great Depression, when eggs, milk and butter were very hard to come by. People were pretty resourceful during those hard times. It took some creativity and baking science to create a cake without eggs or butter – you don’t even need a bowl or mixer. Genius! And because this cake is egg and dairy free, it’s a great recipe for people with egg and dairy allergies.
Original Date For Recipe March 12, 2013 – Updated March, 7, 2023.
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 dairy-free buttercream frosting, The Minimalist Baker has a great vegan recipe!
- For a fantastic quick and easy Buttercream Frosting, check out a great one from Sprinkles Cupcakes, a favorite go-to.
My sister made these adorable Vanilla Crazy Cake Cupcakes for her son’s class. Crazy Cake is a great go-to recipe for little ones with egg, milk and dairy allergies.
FREQUENTLY ASKED QUESTIONS:
It’s called Crazy Cake (aka, Wacky Cake, Depression Cake) because it doesn’t need any eggs, milk or butter, mixers or bowls, which is kinda crazy for cake making!
Vinegar is part of the leavening process! The vinegar reacts with the baking soda, which is what makes the cake rise. You don’t taste a hint of the vinegar in the finished cake!
Yes! Just use a 9×13 baking pan.
The cake’s moistness comes from the oil, and it becomes so fluffy because of the chemical reaction between the vinegar and baking soda!
INGREDIENTS NEEDED (SEE RECIPE CARD BELOW FOR FULL RECIPE)
- all-purpose flour
- granulated sugar
- baking soda
- salt
- white vinegar
- pure vanilla extract
- canola oil
- water
- plus your favorite frosting or dusting of powdered sugar
How To Make Crazy Cake
Preheat oven to 350 degrees F. then spray an 8″ square baking pan with non-stick cooking spray.
Mix the first 4 dry ingredients in a greased 8″ square baking pan. Next, 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 canola oil in the third larger depression. Pour water over all. Mix well until smooth.
NOTE – For a neater cake pan, you can mix the batter in a bowl, then pour it into a prepared baking pan.
When ready, place in the oven on the middle rack and bake for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. When the cake is completely cooled, top with your favorite frosting, or simply dust with powdered sugar. Enjoy!
Note: Because oven baking times will vary, be sure to check your cake to make sure you do not over bake.
CRAVING MORE CRAZY CAKE RECIPES?
If you enjoy this Vanilla Crazy Cake, be sure to try my New Strawberry Crazy Cake, made with fresh strawberries!
Vanilla Crazy Cake (No Eggs, No Milk, No Butter!)
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 teaspoon white vinegar or apple cider vinegar
- 2 teaspoons pure vanilla extract *see recipe notes below
- 5 Tablespoons canola oil or vegetable oil
- 1 cup water
Instructions
- Preheat oven to 350 degrees F. Spray an 8-inch square pan with nonstick cooking spray.
- Mix first 4 dry ingredients in the prepared pan (flour, 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 canola 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 completely before frosting (if using). You can also just sprinkle with a dusting of powdered sugar.
Notes
- Adding a 1/2 teaspoon of almond extract in place of vanilla extract is a wonderful addition. Use 1 1/2 teaspoons vanilla plus 1/2 teaspoon almond extract.
- 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 canola oil with vegetable 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.
Anonymous
Hi can i use vanilla powder instead of vanilla extract?
Mary
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!!!
Anonymous
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 🙂
Mary
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!
aquawoelfly
Mary it looks like your almost as resourceful and knowledgeable about chemistry as those in the depression.
Mary
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!
Abby Linker
Do you happen to have a Krazy cake recipe for lemon cake?
Mary
Hi Abby – YES, I do, I just shared the recipe today!
https://sweetlittlebluebird.com/2013/04/tried-true-tuesday-lemon-crazywacky-cake.html
Abby Linker
Do you have a krazy cake recipe for lemon?
Mary
I am trying a lemon cake tomorrow – hope to have a new recipe to share soon!
Alyssa
Cant wait for a lemon recipe!
Kudzu
Thanks so much, this such a great thing to know in these times, too!
kudzu
Mary
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!
Anonymous
Do you think a round cake pan will work for this recipe?
Mary
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!
Anonymous
I used a round pan all the time when making this as a child.
Alicia
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.
Mary
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!
Rose
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!
Mary
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.
Debi Baird
In the early 1900s, spice cakes included cayenne. Maybe it was considered exotic then? Try it, sometime. About 1/4 tsp in a 9×13 cake does the trick.
Mary
Hi Debi…awesome tip! I will be sure to add some! Thank you!
Debi Baird
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.
Feral Turtle
WHAT???? This cake is amazing. Going to pin this recipe to try! Cheers from your newest follower.
Mary
THANK YOU!!!! 🙂 Thanks for the fun comment & follow!!! Cheers to you!!!
Anonymous
Do you think this would work with a sugar substitute? I think I am going to give it a try
Mary
Oh…I hope it turns/turned out great!!!
Maga09
I used Splenda instead of Sugar, and it worked out Beautifully! oh , and VERY tasty!
Amy
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.
Amy
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.
Mary
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!
Ana Lopes
Hi Mary, thanks so much for those recipes! They look like delicious and pratical to make.
Have a wonderful day!
Hugs from Portugal,
Ana Love Craft
http://www.lovecraft2012.blogspot.com
Mary
Hi Ana, so sweet of you, thank you! Hugs from Ohio!
Robert
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?
Mary
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.
Robert
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) 😀
Mary
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!
BReNDLe
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.
Renata
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!
Sherry of Pondered Primed Perfected
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.
Mark Eborn
Are you okay to share the names of the depression cookbooks you read?? Would love to look into more from then!! 🙂
Mary
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!
Becky
Theses are easier than cake mix! Great idea.
Mary
They really are, Betty – and so so GOOD!
Thanks for the visit and sweet comment! I hope you have a wonderful night.
aretha72
Do you have and icing recipe too?
Mary
Hi Aretha – no, I cheated and used Betty's frosting – Crocker 😉 I do have a great PB Choc Frosting recipe share on my Chocolate Crazy Cake. You can go directly to my friend's blog for the recipe – copy & paste this link:
http://beatinghearth.blogspot.com/2013/03/chocolate-peanut-butter-frosting.html
Thanks for visiting! I hope you have a great night!
Mel@Mellywood's Mansion
Yummy, awesome ideas for those of us today who get pain monthly, I'm always out of things in the last week of the month.
Mary
Cheap to make….but tasty!!! 🙂
Donna
What a great little sweet for us vegans! Thank you!!!!
Mary
My Vegan family members will love these cakes too! You are so welcome, Donna! Thanks for visiting!
Anonymous
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!!!
Heather @ The Beating Hearth
These look so yummy!! What a great couple of recipes!
Mary
Thanks, Heather! E is loving all the cake options 🙂
Marissa
YUM!
Mary
🙂 Thank you, Marissa!
Danni Baird @ Silo Hill Farm
So very awesome Mary! I think I'm going to try the spice cake first!
Mary
Thank you! Good choice, Danni! The spice cake is awesome – I will be making it a lot next fall. 🙂
Anonymous
Mary I am making the vanilla cake can you freeze it and if so how long for ?
Anonymous
Can you use apple cider vinegar instead of white vinegar?