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 fudgy 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 (recently used to make black bottom cookies!), 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) avocado, vegetable, or canola 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) avocado, vegetable, or canola 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.
Rose Felton
Brilliant thank you x
Sugar Spun Run
I am so glad that you enjoyed it, Rose! 🙂
Naima
Hi Sam! I just realized I’m out of vanilla extract! What can i substitute it with?!
Sam
Hi Naima! You can leave it out, the cake won’t have the same depth of flavor but it should still be good. Or, if you have maple syrup or pancake syrup you could try using that instead (substitute an equal amount).
Migdalia Ferrer
Can you add nuts like brownie cake?
Sam
Hi Migdalia! I don’t see why not. I’d be a little worried that they may sink to the bottom of the cake but it should still be good. If you try it would you let me know how it turns out for you?
Tanya
This was my first time baking a cake without the usual ingredients such as buttermilk, eggs, and butter I have to say this was the easiest, and really moist cake I didn’t miss those ingredients at all.
Really good cake.
Sugar Spun Run
I am so glad that you loved the cake, Tanya! Thank you so much for trying my recipe and for commenting. I appreciate the feedback. 🙂
Manisha
Hey Sam!
Is there anyway baking powder could be substituted or UK self raising flour? I don’t have baking soda (bicarbonate of soda) or white vinegar in my pantry 😬 don’t wanna risk going out in this! 😅
Many thanks!!
Sam
Hi Manisha! Unfortunately I do not think baking powder or self rising flour would work. The reason this cake works is because the vinegar reacts with the baking soda and I just don’t think it would work to leave it out, unfortunately. I 100% don’t blame you for not wanting to go out, though. Do you maybe have the ingredients to make one of my other pantry staples, like the no-bake cookies (no flour or baking soda needed)?
Manisha
Hi Sam!
Ahh okay then, that’s alright. I did end up looking through my cupboards and found that I do indeed have the ingredients for the no-bake cookies as well as the best ever brownie recipe! I think my plans for tomorrow are sorted haha
Thank you so much for your reply
Stay safe!
Sugar Spun Run
I am so glad! Happy Baking to you! Enjoy and be well. 🙂
Miriam Rose Blanar
I love Crazy cake. I made this as a kid and I’m so glad you posted this because I totally forgot about this recipe. I wanted to bake something with no butter or eggs because those are hard to come by now, so I was so happy to see this! Thank you!
Sugar Spun Run
I am so glad that this cake brought back childhood memories for you, Miriam! I hope that you enjoy it. Keep me posted on how it turns out for you! 🙂
Bitsie
Hello Sam, greetings from Wales!
Thank you so much for this wonderful recipe which I baked this afternoon and we enjoyed a portion for dessert.
The best thing? I had every ingredient in my cupboards and I didn’t need to use any of my precious flour. Our local (large) supermarket had no eggs or flour on Tuesday… So my shopping on Tuesday and I shall be doing my elderly parents’ shoping tomorrow. And I shall leave them some Crazy cake on the doorstep too! It is wonderful of you to post recipes that make us happy whilst we bake, makes our families happy when they eat it and uses only what we already have.
We can do this, my parents have not gone beyond their garden for about three weeks now, we have been on essential trips only since Monday pm. My husband can no longer go to work and our boys are serving in HM Armed Forces!!! WE ARE STILL SMILING AND WE WILL GET THROUGH THIS!!! Thank you so much Sam, more like this please, Bitsie
Sugar Spun Run
Thank you so much for trying my recipe, Bitsie! I am so glad that the timing of this post worked out well for you and you had all ingredients on hand. Given the times, basic baking staples are hard to come by. I am glad this could brighten your day. I hope that your parents enjoy it as well. Thank you for commenting! Stay safe. 🙂
Emma
Does it have to be white vinegar?
Sugar Spun Run
Hi, Emma! You can substitute with apple cider vinegar if you have it on hand. Enjoy!
Sally Dennison
Hello!! Love all of the crazy Cake recipes…working my way through making each one!!
I want to call your attention to this chocolate crazy cake recipe (I just took cake out of the oven)……….in the ingredients you have 1 tsp. soda (which I used) but under the directions, you have baking powder!!! I’m thinking you may want to make a correction and change powder to soda under the directions!!!!!
Keep the recipes coming…I love your website!! THANK YOU!!
Sugar Spun Run
Thank you so much for catching that, Sally! I just updated the recipe and it should be good to go. I hope that you enjoy the cake. 🙂
Jennifer
Hey Sam! In the printed recipe, it says baking powder, instead of baking soda, and it also leaves the water out on the printed recipe. Love your recipes!
Sugar Spun Run
Thank you so much for bringing this to my attention. It has now been fixed. I hope that you enjoy the recipe. 🙂
Diana Dsouza Udani
Hi Sam,
This is a great recipe and a simple one, especially at this time… I will definitely bake this tomorrow..
Just one question though, can we use apple cider vinegar if we don’t have white vinegar..
Please take due care.
Regards, Diana
Sugar Spun Run
Thank you so much, Diana! Apple cider vinegar will work just fine. 🙂
Jim
Can you leave out the vinegar. What is it there for? Thanks
Sam
Hi Jim! Th vinegar reacts with the baking soda to make the cake rise. Since there are no eggs in this recipe it is necessary and you can’t leave it out, unfortunately.
Catherine
Fantastic! As someone who can’t have dairy or eggs, this is so awesome!
Sugar Spun Run
I am so glad that this is a recipe that you can enjoy, Catherine! 🙂
Deb Hipple
Hi Sam, I have been using your recipes for quite awhile now and I shared it with my niece who will be getting married this year and she loves your site. I want to make this crazy cake but I want to make it vanilla cake. Does it come out good and is the flavor just as good? I also want to use my 8×8 glass dish , will that work. Thanks Sam . DJ
Sam
Hi Deb! The flavor is different but it’s still good and the cake is still moist. I’d probably bump the vanilla extract up to 1 1/2 teaspoons. The 8×8 dish will still work and the instructions will be the same. For the frosting if you want to leave out the cocoa powder it might be a bit too sweet, were you planning on a vanilla frosting or were you going to use the chocolate one listed?
I am so glad you have been following along with the blog and sharing it, that means a lot to me! <3
Liz Garrett
Making crazy cake with my mom and grandma, when I was about 6, is one of my most cherished memories! Thank you for sharing this recipe and reminding me. 🙂
Sugar Spun Run
I am so glad that this brought back so many wonderful memories for you, Liz! Thanks for sharing. 🙂