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You are here: Home / Desserts / Cake / Crazy Cake

Crazy Cake

March 26, 2020 By Sam 180 Comments

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Crazy cake on white plate

No butter, no milk, and no eggs needed! Wacky Cake, Crazy Cake, Depression Cake, this super simple, one-bowl cake recipe goes by many names. It’s incredibly moist, rich, and fudgy despite being made with only basic pantry staples!  Also includes an easy chocolate icing made with no butter, milk, or eggs!

Slice of chocolate crazy cake with chocolate icing on a white plate

I didn’t originally plan to share this recipe on the blog today but, considering current events and the fact that many of us are self isolating at home, I thought some basic, simple recipes were in order. Ones that would help you make the most of the ingredients you currently have on hand and don’t require any unnecessary grocery store visits.

Today’s “Crazy Cake” is precisely that kind of recipe. It uses no butter, no eggs, and no milk and yet yields an insanely moist, fudgy chocolate cake. It’s made in just one bowl and is basically fool-proof. Despite the simplicity of the recipe, it holds its own against even my favorite chocolate cake recipe.

Crazy cake (also known as “Wacky Cake”) is not my own invention. It’s a product of the depression era when ingredients were scarce and people had to make the best of what they could find in their pantry. It’s made an appearance on the blog before, in the form of the cupcake base for my grandmother’s recipe for black bottom cupcakes, so it might even seem familiar to you.

crazy cake dry ingredients in glass bowl

How to Make Crazy Cake:

  1. Start by whisking together all of your dry ingredients (flour, sugar, cocoa powder, baking soda, and salt)  in a large bowl. Back in the day, the ingredients were often mixed together directly in the baking pan, but I think it’s easier and worth the extra dish to make in a separate bowl.
  2. Make a well in the center (see photo above).
  3. Add your wet ingredients (water, oil, vinegar, and vanilla extract) into the well in the center of the bowl.
  4. Whisk all ingredients together until you have a smooth cake batter.
  5. Pour into an 8×8″ baking dish and bake until cooked through. Cool and cover with icing, if desired (more on the icing below!).

Wacky cake is incredibly simple to make, but the easiest way to go wrong is by accidentally over-baking the cake. Keep an eye on it and cook just until a toothpick inserted in the center comes out clean (or with a few moist crumbs).

chocolate cake batter with whisk in glass bowl

Icing

It goes without saying that you can really use any icing you’d like on this cake. Buttercream frosting, chocolate frosting, peanut butter frosting, cream cheese frosting, even Swiss meringue buttercream, any of these would work great (though you would only need a half-batch).

But…! All of these recipes use butter. And some of them use milk, or eggs! And if we had butter and milk and eggs… well we’d probably just be making classic chocolate cake, right? We wouldn’t be here in the first place. So I wanted to provide you with a frosting that also uses no butter, milk, or eggs.

Technically this frosting is a glaze, but it’s a thick, fudgy one (it reminds me of the glaze I use on my Texas sheet cake). It’s incredibly simple to make: whisk together powdered sugar, cocoa powder, water, and vanilla extract until smooth.

crazy cake batter in a bowl

Can I Make this in a 9×13″ pan?

Making this exact recipe in a 9×13″ pan would yield a very thin cake. If you double the recipe, though, you can make it in a 9×13″ pan. You can also make the recipe as written in a 9×9″ or 11×7″ pan, you will just need to reduce the baking time by about 5 minutes or so.

What’s with the Vinegar?

I’ve had a lot of people ask me if they can make crazy cake without vinegar. Unfortunately, because this recipe is made without eggs, the vinegar is a necessity. It reacts with the baking soda to give the cake its lift and perfect texture (and does not make the cake taste like vinegar at all!) I do not know of a substitute that would work as well, though you can use white vinegar or apple cider.

Can I Make a Vanilla Crazy Cake?

Yes! Just leave out the cocoa powder for a vanilla version. I also like to increase the amount of vanilla extract used to 1 1/2 teaspoons.

How to Store:

Store in an airtight container (or just cover the cake with plastic wrap) at room temperature for up to 5 days. It will keep longer in the refrigerator, but keep it tightly covered to keep it from drying out.

crazy cake in glass dish with slice taken out

Enjoy!

More Recipes You Might Like:

  • Tres Leches Cake
  • Best Brownie Recipe
  • Caramel Cake
  • Chocolate Sauce

Are you more of a visual learner? Check out my YouTube channel where I show you exactly how I make this cake step-by-step in my own kitchen.

slice of crazy cake on white plate

Crazy Cake

A fudgy chocolate cake recipe that uses no eggs, milk, or butter! Includes a simple chocolate frosting recipe (that also does not use eggs, milk, or butter!).
4.93 from 41 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: crazy cake, depression cake, wacky cake
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 pieces
Calories: 489kcal
Author: Sam Merritt

Ingredients

  • 1 1/2 cups all-purpose flour 190g
  • 1 cup granulated sugar 200g
  • 1/3 cup natural unsweetened cocoa powder 35g
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup canola or vegetable oil 80ml
  • 1 Tablespoon white vinegar¹
  • 1 teaspoon vanilla extract

ICING

  • 1 1/2 cups powdered sugar 190 grams
  • ¼ cup natural cocoa powder 25g
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt

Recommended Equipment

  • Mixing bowls

Instructions

  • Preheat oven to 350F (175C) and lightly grease an 8x8 glass baking dish².
  • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  • Make a well in the center of the bowl and add the water, oil, vinegar, and vanilla extract.
  • Whisk or stir all ingredients together until batter is smooth.
  • Pour batter into prepared baking dish and bake on 350F (175C) for about 35 minutes or until a toothpick inserted in the center comes out clean. Do not over-bake or the cake will be dry.
  • Allow cake to cool before frosting.

ICING:

  • To prepare the icing, whick together sugar, cocoa powder, water, vanilla extract, and salt until smooth. Icing should be a thick and fudgy consistency, but should be spread-able. If it is too thick, add additional water one teaspoon at a time until the proper consistency is achieved.
  • Once cake has cooled, gently spread frosting evenly overtop. Enjoy!

Notes

¹You may substitute apple cider vinegar, but beyond that I do not know of an acceptable substitute for the vinegar in this recipe. Please see the post for the role vinegar plays in this recipe.
²If you bake this in an aluminum baking dish it might cause the cake to have a metallic taste. If you only have this type of dish, you can line the pan with parchment paper to prevent this.
This cake may instead be baked in a 9x9 or 11x7 baking dish, but keep an eye on it as the baking time will be reduced.
You can make this a vanilla cake by leaving out the cocoa powder.
STORING:
Store covered at room temperature for up to 5 days. Cake will keep even longer if stored in an airtight container in the refrigerator by the fridge may dry out the cake a bit.

Nutrition

Serving: 1slice | Calories: 489kcal | Carbohydrates: 92g | Protein: 5g | Fat: 14g | Saturated Fat: 11g | Sodium: 431mg | Potassium: 161mg | Fiber: 4g | Sugar: 63g | Calcium: 15mg | Iron: 3mg
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

 

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Comments

  1. Heath F says

    April 5, 2020 at 11:30 am

    5 stars
    Lemon juice or a carbonated soda substituted 1:1 for the vinegar works perfectly. All it’s for is to react with the baking soda.

    Reply
    • Sugar Spun Run says

      April 5, 2020 at 4:06 pm

      Thanks for sharing, Heath!

      Reply
  2. Gayatri says

    April 5, 2020 at 10:23 am

    Glad you finally put an eggless cake recipe. And one that came out fantastic without eggs (didn’t expect it to be so).
    Looking forward to more recipies.

    Reply
    • Sugar Spun Run says

      April 5, 2020 at 11:15 am

      I am so glad that you enjoyed the cake, Gaytri! 🙂

      Reply
  3. Alan Zais says

    April 2, 2020 at 10:51 am

    5 stars
    What an excellent cake, I didn’t even know such a recipe existed with these ingredients. It came out wonderfully moist. The video is always helpful. Thank you, Sam!

    Reply
    • Sugar Spun Run says

      April 2, 2020 at 12:05 pm

      I am so glad that you enjoyed the cake, Alan! Thank you for trying my recipe and for commenting! 🙂

      Reply
  4. Marge labman says

    April 1, 2020 at 12:11 pm

    I’ve been making this cake for 20 years or more. I either just use a little powdered sugar on top or leave it plain.
    It’s my go to cake when I want Chocolate.

    Reply
    • Sugar Spun Run says

      April 1, 2020 at 1:06 pm

      That is wonderful, Marge! I am glad that I shared a favorite of yours. 🙂

      Reply
  5. Carey pollock says

    April 1, 2020 at 7:39 am

    I would love to make this now. The only ingredient I don’t have is baking soda. Can I keave it out or use something else.

    Reply
    • Sugar Spun Run says

      April 1, 2020 at 12:56 pm

      Hi, Carey. Unfortunately, there isn’t a good substitute for baking soda. It is needed in this recipe to allow it to rise. 🙁

      Reply
  6. Vishakha. says

    April 1, 2020 at 3:00 am

    Looks delicious… 💕💕💕
    What if we don’t have an oven…
    How do we make it?
    Would appreciate if you give an option for that.

    Reply
    • Sugar Spun Run says

      April 1, 2020 at 8:56 am

      Thank you, Vishakha! Unfortunately, without a heating element, this cake will not work. I do have no-bake recipes that you can try instead. Here are a few suggestions: no-bake cheesecake, no-bake cookies, chocolate icebox pie.

      Reply
  7. Gigi says

    March 31, 2020 at 2:08 pm

    5 stars
    This cake is soothing my family’s blues. It is so easy to make & so yummy! Your recipes never let me down. Thank you so much for sharing!

    Reply
    • Sugar Spun Run says

      March 31, 2020 at 2:19 pm

      I am so glad that this cake has brought some happiness to your family during this difficult time. Thank you so much for trying my recipe and for commenting, Gigi! 🙂

      Reply
  8. Annie says

    March 31, 2020 at 12:25 pm

    5 stars
    This is such a great recipe at this time when it’s hard to procure things for daily living. So glad I came across your recipe. I can’t thank you enough. It tasted so awesome. My kids& friends just loved it. This is my favorite from now on..

    Reply
    • Sugar Spun Run says

      March 31, 2020 at 2:04 pm

      I am so happy that you came across my site and tried this recipe, Annie. I am glad that you enjoyed it and it brought some happiness to your family during this difficult time. Thanks again. Enjoy! 🙂

      Reply
  9. Mary says

    March 31, 2020 at 11:48 am

    Sounds amazing. My son in law is gluten, dairy, and egg free. Was wondering if it has ever been made with gluten free flour.

    Reply
    • Sugar Spun Run says

      March 31, 2020 at 2:13 pm

      Hi, Mary! I am not familiar with baking gluten-free desserts, however, others have reported success using the Gluten-Free 1:1 Flour in several of my other cake recipes. If you try it, I’d love to know how it works with this recipe. 🙂

      Reply
  10. Jenny says

    March 31, 2020 at 10:37 am

    5 stars
    I LOVE THIS RECIPE. It took me 3-4 mins extra to bake it but it tasted so good! 6-7 people have already asked me for the recipe

    Reply
    • Sugar Spun Run says

      March 31, 2020 at 10:39 am

      I am so glad that you enjoyed it, Jenny! Thank you so much for trying the recipe and sharing it with others. 🙂

      Reply
  11. Nicola Doswell says

    March 31, 2020 at 10:05 am

    5 stars
    I made cup cakes with this recipe and the family loved them.

    Reply
    • Sugar Spun Run says

      March 31, 2020 at 10:35 am

      I am so glad that they were such a hit, Nicola! Thank you for trying my recipe and for commenting. 🙂

      Reply
  12. Ashleigh says

    March 30, 2020 at 5:45 pm

    5 stars
    Super fast, easy and delicious. It came out light and fluffy and baked in 25 minutes in my oven.
    On a note I did not have an 8×8 pan so I divided off a 9.25×13 glass baking dish with tinfoil to make it approximately 9.25×9.25 and lined with parchment paper.
    I wasn’t feeling full blown frosting, so I copied a comment I saw on the FB post for this and just sprinkled chocolate chips over the top the last 5ish minutes of baking and then gently smoothed them over the top of the cake once I pulled it out of the oven.

    Reply
    • Sugar Spun Run says

      March 30, 2020 at 10:07 pm

      I am so glad that you enjoyed the cake, Ashleigh, and I am glad that the chocolate chips on top turned out well. Thank you so much for commenting. 🙂

      Reply
  13. Annabella says

    March 30, 2020 at 10:46 am

    Amazing!

    Reply
    • Sugar Spun Run says

      March 30, 2020 at 10:53 am

      Glad that you enjoyed it, Annabella! 🙂

      Reply
  14. Amanda says

    March 28, 2020 at 4:00 pm

    When making the vanilla version do you need to add in extra flour to make up the weight that would have been cocoa powder? Thanks

    Reply
    • Sam says

      March 29, 2020 at 10:44 am

      Great question, but nope! Just leave out the cocoa powder 🙂

      Reply
  15. Lisa says

    March 28, 2020 at 11:10 am

    Can you substitute white whole wheat flour?

    Reply
    • Sugar Spun Run says

      March 28, 2020 at 1:23 pm

      Hi, Lisa! I have not tried it myself, but I think that should be fine. Please let me know how it turns out. Keep in mind the texture may be different. 🙂

      Reply
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The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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