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 ½ 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 ½ cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ⅓ cup (35 g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ⅓ cup (80 ml) canola or vegetable oil
- 1 Tablespoon white vinegar¹
- 1 teaspoon vanilla extract
ICING
- 1 ½ cups (190 g) powdered sugar
- ¼ cup (25 g) natural cocoa powder
- 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.1 ½ cups (190 g) all-purpose flour, 1 cup (200 g) granulated sugar, ⅓ cup (35 g) natural unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- Make a well in the center of the bowl and add the water, oil, vinegar, and vanilla extract.1 cup water, ⅓ cup (80 ml) canola or vegetable oil, 1 Tablespoon white vinegar¹, 1 teaspoon 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.1 ½ cups (190 g) powdered sugar, ¼ cup (25 g) natural cocoa powder, 2 tablespoons water, 2 teaspoons vanilla extract, ⅛ teaspoon salt
- 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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Amy Wonder
What temperature was your water Sam?
Sam
Hi Amy! It’s probably room temperature to slightly warm here. It doesn’t need to be a certain temperature. 🙂
tara
hi! im not sure if this has been asked yet, but do you think these would work as cupcakes? Im sure the baking time would change.
Thanks in advance!
Tara
Sam
Hi Tara! This should work just fine as cupcakes, but I’m not sure on the bake time. 🙂
Betty A.
Hey sam!
I was wondering how I could make this crazy cake vanilla?
Would I just replace the Cocoa powder with AP flour?
I am fasting which means going vegan for 2 months and I want to make this cake for my father. He doesn’t like chocolate so I was just wondering if I could make this vanilla flavored.
Pls reply, I want to try this awesome recipe,
Betty
Sam
Hi Betty! You can just omit the cocoa powder and maybe up the vanilla to 1.5 teaspoons, no need for extra flour. 🙂
Sven Boden
1 cup of water, would that be 250ml water. I have the exact same pyrex “bowl” you have, and my bowl seems not to be so full with 1 cup of water as in your video.
Sam
1 cup of water is about 235 ml. I wonder if there is some distortion from the angle? I hope it turns out! 🙂
calypso
This cake is beyond delicious! Its rich,moist, fudgy, decadent and my family still cant believe it doesnt have any butter in it! This is my go-to site which I stumbled upon when I was looking for a marble cake recipe and I am soo glad that I did. None of your recipes disappoint! I have made your chocolate cake about a dozen times, Texas sheet cake, banana cake, red velvet cake, chocolate chip cookies, creme brulee, german chocolate cake, red velvet cookies, caramel cake, hummingbird cake, marble cake, brownies, blondies, pecan pie, sugar cookies, blueberry coffee cake, russian tea cakes, lemon cake, lemon cookies, white cake, boston cream cupcakes, tres leches, pizza dough, chocolate cupcakes, chocolate peanut butter sandwich cookies, Mississippi mud cake, petit fours, kitchen sink cookies, and the list goes on! Thank you so much for sharing all these wonderful recipes that never fail to satisfy my endless cravings!
Sam
Thank you so much! I am so glad you have enjoyed everything so much! I hope you’ll keep on baking! 🙂
Chondamma
I tried this cake last night. It turned out so good, moist and delicious. Thank you for your recipe.
Sam
I’m so glad you enjoyed it so much! 🙂
Deepika Jouhari
Absolutely loved this cake. Easy to make and super delicious! I had to make double the quantity since it was polished off within minutes the first time:)
Sam
That is so awesome! I’m so glad everyone enjoyed it so much! 🙂
Kristin
‘Best Chocolate Cake Ever’
I have made this cake since I started baking as a young girl.
After many years of trying and enjoying other cake recipes, I always come back to this cake. It’s the most delicious and moist chocolate cake. I have added nuts and mini chocolate chips, on many occasions.
If you have been searching for that perfect, go-to chocolate cake, look no further…..
Sam
I’m so glad you enjoy it so much, Kristin! 🙂
Liz
Hi,
Is white distilled vinegar the same as white vinegar? And is white vinegar the same as white balsamic vinegar? Not sure which white vinegar to use for this recipe.
Thanks!
Sam
Hi Liz! If your vinegar just says white vinegar on it that will work. I wouldn’t use the balsamic vinegar here. 🙂
Paula
If I omit cocoa powder to make vanilla cake, do I add extra flour to make up for less dry powder in recipe?
Thank you
Sam
Hi Paula! You do not need to add extra flour just omit the cocoa powder. 🙂
BakingQueen
I am here to testify that you CAN substitute unseasoned rice vinegar, since that was all that I had and the cake came out so tender, so perfect and SO delicious!! On that note, I think you must use baking soda and not baking powder because of the higher acidity in the batter
Marilyn
I’ve made this cake for years and we love it. Family favorite!I use white or Apple vinegar depending on pantry supply. I double the recipe for 9×13 or Bundt style. We think it’s better day 2 than day 1 as it becomes more moist. White or chocolate frosting or sprinkle powdered sugar are all good.
Five stars!!!!!
Sam
I’m so glad you enjoy it so much, Marilyn! I’m impressed it makes it to a second day. 🤣
Sash
Can I add a teaspoon of baking powder to this recipe ?
Or can I just use self raising flour instead of cake flour ?
Sam
I would not recommend either of those substitutions here. You will end up with a much different texture.
Dhannya Prakash
Hi Sam. This was a super duper hit with my vegetarian friends. They loved how moist it was. I have a doubt though…I baked in a loaf pan (9*5)…think the batter was a little less. What do u think? If I double it I’m sure it’s going to be too much…so what can I do?
Emily @ Sugar Spun Run
Hi Dhannya! We’re so happy everyone loved it! You could try increasing the batter by 50%, but you may still have a little leftover. Make sure you don’t overfill your pan, and you should be good. The baking time will be different as well, so keep an eye on it. Enjoy! 😊
Robin Fowler
I wanted a quick and easy dessert and this cake was perfect! Thanks for all the great recipes.
Sam
I am so glad you enjoyed it so much, Robin! 🙂
Marina
Thanks Sam i made it and it is just wonderful.
I cut it into half and stuffed it with the icing and a coconut and over it i put the icing with coconut also.
I will send you a picture in the email to see it .
Sam
I’m so glad you enjoyed it, Marina! My inbox has been going a little crazy, but I’ll be sure to watch for the email. 🙂
Linda
I did not use parchment for got to will cake be ok or should I do over
Sam
Hi Linda! The parchment just helps with getting the cake out of the pan. If you didn’t grease and flour it though the cake may stick a bit. 🙁
Linda
I did use this receipt but did use apple cider vinegar but no parchment paper so I hope it turns out ok.
Sapna
I have started baking and really loved this site. You have put amazing recipes, some of them being my favorites Iam surely going to try these recipes.
Thank you
Sugar Spun Run
Your comment made my day, Sapna! Thank you so much for your kind words and support, I greatly appreciate it!
Michelle Magsumbol
I agree with you. This is the only website I go to for my desserts. All of the recipes I got here are easy to follow and comes out delicious.