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!
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.
How to Make Crazy Cake:
- 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.
- Make a well in the center (see photo above).
- Add your wet ingredients (water, oil, vinegar, and vanilla extract) into the well in the center of the bowl.
- Whisk all ingredients together until you have a smooth cake batter.
- 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).
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.
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.
Enjoy!
More Recipes You Might Like:
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.
Crazy Cake
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
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
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
Judy says
very simple recipe and easy to make. the end result? the cake is absolutely delicious arich and moiste. if you haven’t made this before now is the time!
Sugar Spun Run says
I am so glad that you enjoyed the cake, Judy! Thank you for trying my recipe and for commenting. 🙂
sacha allen says
This cake was so moist and delicious. my kids loved it. thanks for a great recipe
Sam says
I am so glad everyone enjoyed the cake, Sacha! 🙂
Bridgette says
I just have a question…does this recipe work well for cupcakes? If it does, what is the recommended cooking time? I would like to share with my neighbors and thought there would be less ‘touching’ that way.
Sugar Spun Run says
Hi, Bridgette! Others have baked this recipe in cupcake form with success. Since I have not tried it myself, I can not provide you with an exact bake time. With that being said, I would just keep an eye on them. I hope that they are a hit with your neighbors. 🙂
Rachel says
So good! We made this and watched the movie Onward, and it was a perfect night!
Sugar Spun Run says
I am so glad this cake made the perfect movie night snack, Rachel. I am happy that you enjoyed it! 🙂
Pearl says
I highly recommend this recipe even if you aren’t trying to conserve ingredients. It tastes like a regular (very good) chocolate cake. Again, besides the fact it saves expensive ingredients, this could definitely stand as your regular chocolate cake. It tastes so good!! No flavor compromised at all.
Sam says
I am so glad you enjoyed the cake so much, Pearl! 🙂
Liza says
Tried this today and it was so good! Only problem was it completely fell apart- like I couldn’t even pick up a bite with a fork because it would crumble! It definitely wasn’t over baked, in fact the toothpick came out clean at 29 min. Wasn’t pretty at all but definitely delicious!
Sam says
Hi Liza! I am so sorry that happened. Is it possible that your oven is running a little hotter than it says it is? That would cause the cake to cook more quickly. When you do the toothpick test you preferably want the toothpick to come out with a few moist crumbs because the cake will continue to bake in the pan after being removed from the oven.
Carrie Everett says
I made this for Easter dessert, it was just me and my husband this year 😞. The size was perfect and it was delicious!
I made a half patch of the frosting/glaze as neither one of us like alot on our cakes and it was just right.
Thanks for the recipe. Hope you first Easter with your baby was wonderful.
Sugar Spun Run says
Thank you so much, Carrie! Yes, we had a nice Easter with our little guy and my sisters. I hope that you had a nice Easter as well. Thank you for trying my recipe, I am glad that it was perfect for just the two of you. Thanks for commenting. 🙂
Andrea Pereira says
Wow! I tried out this recipe and the cake turned out absolutely delicious. I didn’t change a thing and followed all the tips. I used apple cider vinegar (as I didn’t have white vinegar) and honestly the final cake does not have even a hint of the smell or taste of the vinegar.
Thank you so much for this amazing recipe.
Sugar Spun Run says
I am so happy to hear that your cake turned out so well and you enjoyed it, Andrea. Thank you for trying my recipe and for commenting. 🙂
Mary in Northern Michigan says
How great to see a recipe for one of my favorite childhood (1950’s) treats!!
My mom used to make this for us once in a while – but back then cakes and desserts were for special occasions – and NOT for every day – so here and there she’d surprise us with a real treat! 😉
The only thing she did different – was to use brewed coffee instead of the water for both the cake and the frosting – or a combination of water and coffee to the measurement.
She always added coffee to her chocolate baked goods, saying it brought out the chocolate flavor more.
Chocolate WAS – “her favorite” – and it’s mine too.
Thanks for this posting – I haven’t run across MY copy for Depression Cake in a good long while.
This was JUST like – “mom used to make for us” 😉
Sugar Spun Run says
I am so happy that this could bring such wonderful childhood memories to you, Mary. Thanks for sharing. Enjoy! 🙂
Mary in Northern Michigan says
I DID enjoy it – every last little morsel of it 😉
…and thought of mom in our childhood kitchen in her apron more than once while I enjoyed it!
Thanks again 😉
Sugar Spun Run says
I love it! I am so happy to hear that, Mary. 🙂
Aimee says
Hi Sam!! Thank you so much for sharing this incredible Crazy Cake recipe! I made it today, and it was wonderful. This cake is so chocolatey and decadent, you’d never know it doesn’t have eggs, butter or milk! The only change I made was to replace the cup of water with a cup of brewed coffee, which served to enhance and deepen the chocolate flavor. I ate my piece of cake with a cold glass of milk, and it was perfect! Keep these lovely recipes coming.
Sam says
I am so glad you enjoyed the cake so much, Aimee! 🙂
Ali says
Thank you Sam for a great cake recipe!!! I did not have an 8×8 square baking dish so I made it in my cast iron skillet & worked out perfectly. Cooked it the same amount of time & had if for dessert on Good Friday. Just happened to find your site & am glad that I did. Your photography is great & having the videos are great as well!!! You should be proud of yourself. This thank you comes all the way from Toronto, Canada. May peace be with you this Easter Weekend & be safe as well!!!
All the best !!!
Ali T
Sam says
Thank you so much for your sweet comment, Ali! I’m so happy to hear it was such a success and thank you for trusting my recipes! Happy Easter and you stay safe as well! <3
Melissa says
This is a keeper for sure! So easy and it turned out perfectly. I didnt change a thing and it was a big hit. Such an easy recipe! Thanks for sharing!
Sugar Spun Run says
I am so glad that you enjoyed the cake, Melissa! Thank you so much for trying my recipe. 🙂
Mary N. says
I made this cake for my nieces birthday and accidently left out the vinegar. It turned out good. I didnt think it would rise but it did.
Sugar Spun Run says
I am so glad that the cake turned out well, Mary! I hope that your niece enjoyed it too. Thanks for commenting. 🙂
Robert C Caruso says
Can I use cake flour instead of regular flour and what’s the difference between GHIRARDELLI natural unsweetened cocoa with DROSTE Coco can I use them. Quarantined and dying for a piece of cake Help
Sam says
I honestly haven’t tried this with cake flour, I think it should work, though you probably will need to use a bit more cake flour as it is lighter. I believe the substitute is 1 cup all-purpose flour = 1 cup + 2 Tbsp cake flour (if you are using weights you would use the same weight that is listed). I’m not familiar with the DROSTE coco unfortunately, but I think it would be worth a shot!
Becky says
So easy and ohhhhh sooooo moist and moist and delicious!! Thanks so very much for sharing!! This is a keeper.
Sugar Spun Run says
I am so glad that you enjoyed the cake, Becky! Thank you for trying my recipe and taking a moment to comment, I appreciate it! 🙂