Today, I am sharing another new crazy cake – Funfetti Crazy Cake…vanilla cake with rainbow sprinkles!!
Funfetti Crazy Cake (No Eggs, Milk or Butter)
This delicious vanilla crazy cake with rainbow sprinkles has no eggs, milk or butter, you don’t even need a bowl, mix everything right in the baking dish! This budget friendly from scratch pantry cake is a cinch to make, super moist and delicious! It’s also a fun activity to do with kids.
Read great reviews from people who tried this recipe on Pinterest (Photos)!
This funfetti-style cake, along with my other crazy cake flavors, come in handy during times with limited supplies of milk, eggs and butter. What’s so great about these cakes, they are great for egg and dairy allergies, call for pantry staples and are a cinch to make. The original Chocolate Crazy Cake dates back to the Great Depression (aka Wacky Cake, Depression Cake), a favorite for generations.
WHAT YOU NEED TO MAKE VANILLA CRAZY CAKE WITH SPRINKLES
All-purpose flour, sugar, baking soda, salt, apple cider vinegar (or white vinegar), vanilla extract, almond extract, vegetable oil (or canola oil), water. Use your favorite white/vanilla frosting and rainbow sprinkles. You can skip frosting if you like and dust the cake with powdered sugar.
**TIPS – If you are not a fan of sprinkles or don’t have them on hand, skip them for a delicious vanilla cake. If you do not have almond extract, no worries, just leave it out.**
HOW TO MAKE FUNFETTI CRAZY CAKE
Preheat oven to 350 degrees F. Spray an 8″x 8″ baking dish with non-stick cooking spray.
Mix dry ingredients (flour, sugar, baking soda and salt) in prepared baking dish until well blended. Next, make 3 depressions in dry ingredients (see photos) – two small, one larger. Add the vinegar in one depression, vanilla and almond extract in the other and vegetable oil in the third larger depression. Pour water over all. Mix well until smooth. Last, add 2 tablespoons of rainbow sprinkles to the batter (optional), mix well. *I use a fork to mix. Bake on middle rack of oven for approximately 35 minutes.
Check center of cake with toothpick to make sure it comes out clean. Allow to completely cool then top with your favorite white or vanilla frosting (or dust with powdered sugar) decorate with rainbow sprinkles.
I use Betty Crocker’s Rainbow Sprinkles.
Funfetti Crazy Cake (No Eggs, Milk or Butter)
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 5 Tablespoons vegetable oil (or canola oil)
- 1 teaspoon apple cider vinegar (or white vinegar)
- 1 cup water
Rainbow Sprinkles (add last to cake batter)
- 2 Tablespoons rainbow sprinkles, I use Betty Crocker Sprinkles (1.75 ounce container) – add to the batter last.
Topping/Frosting (see recipe recommendations below)
- Use your favorite white/vanilla frosting or dust with powdered sugar.
- Extra sprinkles on top (optional)
Directions
Preheat oven to 350 degrees F. Spray an 8″x 8″ baking dish with non-stick cooking spray.
Mix dry ingredients (flour, sugar, baking soda and salt) in prepared baking dish until well blended. Next, make 3 depressions in dry ingredients (see photos) – two small, one larger. Add the vinegar in one depression, vanilla and almond extract in the other and vegetable oil in the third larger depression. Pour water over all. Mix well until smooth. Last. add 2 tablespoons of rainbow sprinkles to the batter (optional), mix well. *I use a fork to mix.
Bake on middle rack of oven for approximately 35 minutes.
Check center of cake with toothpick to make sure it comes out clean. Allow to completely cool then top with your favorite white or vanilla frosting (or dust with powdered sugar) decorate with rainbow sprinkles. Enjoy!
Check Out These Great Frosting Recipes
Basic Vanilla Frosting from Food.com
Dairy-Free Buttercream Frosting from The Minimalist Baker
Classic White Frosting from Recipe Girl
Tips
If you are not a fan of sprinkles or don’t have them on hand, skip them for a delicious vanilla cake.
If you do not have almond extract it’s okay to leave it out.
Make sure your baking soda is fresh, your vinegar too – they are what make the cake rise.
Thanks for stopping by!
Cheers!
Marla Kreidl
Can I do these as cupcakes?
Mary Neumann
Yes! All the crazy cakes can be made into cupcake, Marla: https://sweetlittlebluebird.com/crazy-cupcakes-no-eggs-milk-or-butter/
Heather
Love all the crazy cake flavors!
Would you have a peanut butter crazy cake recipe? Or a variation tip/trick possibly using the vanilla crazy cake recipe?
Thanks
Heather
Mary Neumann
Hi Heather – I have this one 🙂 It’s Chocolate Crazy Cake with an awesome Peanut Butter Frosting.
https://sweetlittlebluebird.com/chocolate-peanut-butter-crazy-cake/
Michelle Yee
Hi there, any tips on baking in a smaller round tin rather than a 8” square? Time vs temp?
Marion
My vanilla cake stayed stodgy. The sides are hard and the insides are as if it just had not baked. Had it in the oven for 35 minutes and then another 10 minutes. Tried it twice and it did not work out.
I tried the chocolate one and it was absolutely perfectly delicious.
Regards
Marion
Mary Neumann
Hi Marion,
Sorry to hear – this sounds like a rising issue, make sure your baking soda is fresh and your vinegar has not expired.
Kathryn
We have used these recipes for every holiday and birthday for years – we have egg and dairy allergies. Thank you so much for sharing them!
My child this year wants a cherry cake. Any suggestions on turning the vanilla crazy cake into a cherry crazy cake? I don’t want to add too much liquid or replace a liquid that is needed for the chemical reaction, so I figured I’d come to the expert for help!
Thank you!
Mary Neumann
Hi Kathryn,
That would be a fun experiment. If I were to try this, I would use my vanilla crazy cake recipe as a base – use 1 teaspoon cherry extract (maybe a little less) and 1 teaspoons vanilla (almond extract would be good too), add some chopped maraschino cherries dusted with flour to the dry mix…and maybe replace some juice from the cherries for the water – 1 cup water and cherry juice combined. I might have to try this! It would be fun to try with the original chocolate version too.
Sue
Why can’t I find the recipe (or note) that has the measurements for coffee and Kahlúa?
Mary Neumann
You can get the recipe here, Sue, you can print it too.
https://sweetlittlebluebird.com/tried-true-tuesday-coffee-kahlua-crazy/
Trisha
Can you tell me what you think would be the LEAST amount of sugar I could add to this recipe and it still taste edible? I want to make the cake without icing for my 19 month old who has food allergies and hardly any snacks. We don’t add sugar to her food and since this would be a daily snack I don’t want to put much at all. I don’t bake so I have no frame of reference. Thanks for any help you can offer!!
Mary Neumann
Hi Trisha,
Check out this recipe –> https://www.theconsciousplantkitchen.com/chocolate-crazy-cake/
Kelly
Depression cakes come from the Depression Era when eggs and other items were scarce. Not because of “depressions” in tge dry mix lol
Anyway, thanks for the recipes! Ive already made 3 today! Chocolate/Choc, Vanilla/vanilla with sprinkles and one that is Lemon cake with Ginger buttercream frosting 😋
Im giving each one to a sib tonight when they come over for dinner! They came out so pretty!
Huge thanks to you❤️
Diane
I make an applesauce one with 1-1/2 t allspice, omit the vanilla, reduce water to 1/2 c and add 1/2 c unsweetened applesauce. So wonderful my family begs for it!
Angea
I tested your Crazy Cake recipe about 5 years ago. It is pretty much the only cake I have made since! It is so amazing and whenever I take it someplace and tell them it is vegan they are blown away!
Thank you for making a recipe that has become a staple in our home!
Lindsey Gannett
Can this cake be frozen after it is baked in order to make a few days ahead of an event?
Noel Martinez
I have baked almost all these crazy cake recipes (GLUTEN FREE CUPCAKE & FULL CAKE VERSIONS) and they all freeze beautifully… Just defrost at room temperature. I imagine that the wheat version would freeze week too. Hope this helps and works for you.
Jennifer
With the gluten free, are you using almond flour? Any difference in measurements or cooking time if so?
Noel
No almond flour. I use Better Batter Original GF flour blend. I think most 1:1 GF flour blends would work though.
With Better Batter I use 120g per cup in recipe, but I’ve tried increasing it by 30-60g for the vanilla cupcakes and I thought the texture was better.
I personally bake for 5 min at 425F then lower to 350 for the rest of the time. Every oven is different so make sure you calibrate your oven if necessary and keep an eye on them. Good luck!
Theresa
Made mini cupcakes…the recipe makes around 29. I baked for 14 mins. My youngest is in kindergarten and has lots of food allergies. I used extra vanilla instead of almond extract. He is happy to have safe recipes. He also loves sprinkles! I buy a big container from Walmart.
Thanks again for an amazing recipe.
Mary Neumann
You can freeze crazy cakes – best to consume within 1 month, no longer than 3, Lindsey.