Tuesday, March 12, 2013

Crazy for Crazy Cake!

This week's Tried & True I'm sharing two more Crazy Cake recipes I tried out in my kitchen...Vanilla & Spiced Crazy Cake! 

Head here for the complete list of Crazy Cake flavors!


Last week's Tried & True I shared a Chocolate Crazy Cake recipe that was given to me several years ago by a close friend. This super moist and delicious cake has no eggs, milk or butter. You don't even need a bowl! This recipe was born during the Great Depression, when people had to be creative during hard times. I am so thankful for this recipe, it was such a gift to my family - our youngest has an egg allergy and is able to enjoy real cake!  


Click the photo below to head over to grab the Chocolate Crazy cake recipe!



Since I shared this recipe last Tuesday, it has received over 100,000 page views! People are crazy for Crazy Cake!   From reading several comments, this wonderful cake is a sentimental recipe to many.  I am thrilled so many people stumbled upon a lost family favorite...that makes my heart happy.

Just a few more interesting things I learned - this cake is also known as Wacky Cake, Depression Cake, Vinegar and Oil Cake, Happy Valley Cake and Dump Cake.  I'm sure there are more names out there, and I would love to hear what your family calls this cake.

I've had several people ask if this cake can be made in vanilla...I decided to give it a try!  With just a few simple changes to this recipe, I was able to make Vanilla Crazy Cake!  I also made a Spiced Crazy Cake too!  Both turned out wonderful - super moist and delicious!  


Vanilla Crazy/Wacky Cake

Print Recipe  
Ingredients
  • 1 1/2 cups flour + 3 Tablespoons (all-purpose)
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 1/2 to 2 teaspoons pure vanilla extract
  • 5 Tablespoons vegetable oil 
  • 1 cup water 

Directions
Preheat oven to 350 degrees F.

Mix first 4 dry ingredients in a greased 8" square baking pan.  Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression.  Pour water over all. Mix well until smooth.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting.  Enjoy!

Frosting Recipes
Vegan Fluffy Buttercream frosting
Vanilla Buttercream Frosting (contains dairy)

Tip 
For a stronger vanilla taste, you could add a 1/2 teaspoon more of vanilla for a total of 2 teaspoons.

You can double this recipe, just use a 9x13 baking pan.

You can also mix the batter in a bowl for neater, easier mixing.  Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients. Don't forget to grease you pan. 
 
Although I have not used Gluten Free flour mixes for this recipe, many people have and said the cake turns out wonderful! "Yes it is yummy and very moist. It even works with gf flour mixes!"




.....................................................................................




SPICE CRAZY/WACKY CAKE

Print Recipe 
Ingredients
  • 1 1/2 cups flour + 2 Tablespoons (all-purpose) 
  • 1 Tablespoons pumpkin spice
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 5 Tablespoons vegetable oil 
  • 1 cup water 

Directions
Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8" square baking pan.  Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting ( I used vanilla). Enjoy!

Frosting Recipes
Vegan Fluffy Buttercream frosting
Vanilla Buttercream Frosting (contains dairy)

Tips:

You can double this recipe, just use a 9x13 baking pan.

You can also mix the batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients. Don't forget to grease you pan. 
 
Although I have not used Gluten Free flour mixes for this recipe, many people have and said the cake turns out wonderful! "Yes it is yummy and very moist. It even works with gf flour mixes!"



I plan on trying a few more variations of this cake, so stay tuned...

Thank you so much for stopping by!
Cheers!

168 comments:

Danni Baird @ Silo Hill Farm said...

So very awesome Mary! I think I'm going to try the spice cake first!

Marissa said...

YUM!

Heather @ The Beating Hearth said...

These look so yummy!! What a great couple of recipes!

Donna said...

What a great little sweet for us vegans! Thank you!!!!

Mel@Mellywood's Mansion said...

Yummy, awesome ideas for those of us today who get pain monthly, I'm always out of things in the last week of the month.

aretha72 said...

Do you have and icing recipe too?

Becky said...

Theses are easier than cake mix! Great idea.

Sherry of Pondered Primed Perfected said...

I haven't had spice cake in a long time. This is awesome! You know, after I shared your chocolate crazy cake and told how I'd never heard of wacky/crazy/depression cake before my neighbor brought over 4 depression era cookbooks to let me look through. They are so interesting! I wish I could share them with you. They have so much more than recipes! Thanks for being the guinea pig on these recipes ;) I will gladly try them once I've reached my weight loss goal and can sneak more treats.

Mark Eborn said...

Are you okay to share the names of the depression cookbooks you read?? Would love to look into more from then!! :)

Mary said...

Thank you! Good choice, Danni! The spice cake is awesome - I will be making it a lot next fall. :)

Mary said...

:) Thank you, Marissa!

Mary said...

Thanks, Heather! E is loving all the cake options :)

Mary said...

My Vegan family members will love these cakes too! You are so welcome, Donna! Thanks for visiting!

Mary said...

Cheap to make....but tasty!!! :)

Mary said...

Hi Aretha - no, I cheated and used Betty's frosting - Crocker ;) I do have a great PB Choc Frosting recipe share on my Chocolate Crazy Cake. You can go directly to my friend's blog for the recipe - copy & paste this link:

http://beatinghearth.blogspot.com/2013/03/chocolate-peanut-butter-frosting.html

Thanks for visiting! I hope you have a great night!

Mary said...

They really are, Betty - and so so GOOD!

Thanks for the visit and sweet comment! I hope you have a wonderful night.

Mary said...

What a great share by your neighbor! It must be fun thumbing through the old cook books. Good luck with your goal....hope you are eating cake soon. For cakes, these are pretty healthy - I even use canola oil many times, instead of veg oil.
Hope you all is well! Thanks for visiting!

Robert said...

Is there a reason you have to do the indentations instead of just dumping in your wet ingredients and mixing? I know it's a no bowl recipe, but, if you mix all the wet ingredients in a measuring cup and mix, can you just pour it in and mix it up?

Mary said...

Good, question Robert. I'm not sure why it's done this way - I have always just followed the recipe. I know there is science behind this cake, so there must be a reason - I'll have to try that one day, and see if it changes the texture of the cake. Thanks for the visit and question...now I'm curious.

Robert said...

Me too. My wife sent Me the link to the recipe and I'll be trying it hopefully soon (always up to try a new cake recipe)
Thanks for sharing it, think I'm going to try the chocolate version (or maybe the spice cake, soooo many choices) :D

Mary said...

I love them all, but I think the original Chocolate and Spiced are my favorites! Many people enjoy the chocolate cake warm, fresh out of the oven and just sprinkle powdered sugar on top.

Thanks again for the visit! I hope you love the cake! Have a wonderful day!

Ana Lopes said...

Hi Mary, thanks so much for those recipes! They look like delicious and pratical to make.
Have a wonderful day!
Hugs from Portugal,

Ana Love Craft
www.lovecraft2012.blogspot.com

Amy said...

This is my absolute favorite cake recipe!! I have been using it for 6 years and have made so many different flavors that we never get bored with it.

Amy said...

This is my all-time favorite cake recipe! Have been making it for over 6 years and have made so many different flavors that we never get bored with it.

Anonymous said...

Do you think this would work with a sugar substitute? I think I am going to give it a try

Feral Turtle said...

WHAT???? This cake is amazing. Going to pin this recipe to try! Cheers from your newest follower.

Debi Baird said...

Traditional, early 1900s spice cake included cayenne, which was probably considered an exotic spice at the time :). Try it. About 1/4 tsp in a 9x13 does the trick. Cardamom is also nice.

Debi Baird said...

In the early 1900s, spice cakes included cayenne. Maybe it was considered exotic then? Try it, sometime. About 1/4 tsp in a 9x13 cake does the trick.

BReNDLe said...

I forgot the vinegar once and added it after mixing the batter. it did change the taste of the cake. Maybe the oils blocked the chemical reaction of the vinegar by adding it last. I've made this cake for over 35 hears and called it 1-2-3 Cake.

Rose said...

I learned to make this in home-ec class in the 70's. Thanks for posting this, I had lost the recipe and it was a favorite!

Alicia said...

I learned how to make the chocolate wacky cake many moons ago, when I had Home Economics in Jr. High Sch. and never really thought about it again until stumbling on your's recently. Decided that I would try the vanilla tonight as a quick dessert. In the oven now :-) Plan to just dust it with confectioners sugar as I don't really like icing. Thanks for posting the different variations.

Anonymous said...

Do you think a round cake pan will work for this recipe?

Kudzu said...

Thanks so much, this such a great thing to know in these times, too!
kudzu

Abby Linker said...

Do you have a krazy cake recipe for lemon?

Mary said...

I am trying a lemon cake tomorrow - hope to have a new recipe to share soon!

Abby Linker said...

Do you happen to have a Krazy cake recipe for lemon cake?

Mary said...

Oh...I hope it turns/turned out great!!!

Mary said...

I have never used a round cake pan. I am not sure the cake will come out clean. If you were to try it, I would use a big bowl and make the cake batter following the recipe directions - then transfer the batter to a well greased and floured cake pan. Hope that helps!

Alyssa said...

Cant wait for a lemon recipe!

aquawoelfly said...

Mary it looks like your almost as resourceful and knowledgeable about chemistry as those in the depression.

Anonymous said...

Excited to see this recipe post! I have made the chocolate version for many years. I tried the vanilla tonight. Didn't love it, didn't hate it. Tasted like corn bread for some reason, so I had a hard time putting icing on it. Maybe I did something wrong, though. I still want to try the spice cake! Thanks :)

Anonymous said...

Hi can i use vanilla powder instead of vanilla extract?

Christy Capek said...

Hi - I made your cake today and I found my batter was not at all at a "normal" cake consistency. I ended up adding 1/4 cup of soymilk to thin it out. Do you have any ideas what I could've done wrong?

Mary said...

Hi Christy! I am so used to making crazy cakes, that I am not sure what regular cake batter looks like anymore. How did your cake turn out with adding the extra soy milk? Did you double the recipe?

Mary said...

I have never used vanilla powder, but it may be worth giving it a try - just skip the vanilla extract. Hope it turns out great!!!

Mary said...

I have a friend in New Zealand that has been making the vanilla cake every week...she uses 2 tsp of vanilla extract and has used caramel extract too.

I haven't had the vanilla turn out like cornbread...The texture of this cake is a little more dense than some cake recipes and boxes, but a great alternative for egg/dairy allergies. Maybe you didn't add enough water or oil. Hmmm??? The Spiced Cake is really yummy! I love it and it's my husband's new favorite. If you try it, I hope you love it too!

Thanks for stopping by and sharing! I hope you have a great night!

Mary said...

Me too Amy...my family LOVES these cakes!!! I am so thankful my friend shared the original Crazy Cake recipe...I am thrilled everyone in my family can eat cake! Real cake!

Thanks for the visit and sweet comment!

Hope you are having a great Tuesday!

Mary said...

THANK YOU!!!! :) Thanks for the fun comment & follow!!! Cheers to you!!!

Mary said...

Hi Ana, so sweet of you, thank you! Hugs from Ohio!

Mary said...

Hi Debi...awesome tip! I will be sure to add some! Thank you!

Mary said...

Hi Alicia! I am so glad this triggered a childhood memory, fun! I hope you liked the vanilla version! I know it will be good with a dusting of powdered sugar, that'w how so many people enjoy it :) I love having different flavors of cake for my little one with the egg allergy. Her favorite is still the original Chocolate Crazy Cake!

Thanks for sharing, the visit and sweet comment! I hope you are having a great Tuesday!

Mary said...

Hi Rose! I am so glad you stumbled on this lost recipe! Many people have shared that they made this as a child and lost the recipe over the years...and are happy to have found it again. That makes may day!!!

I hope you make this cake again - we just love it!!!

Thank you so much for stopping by and sharing. I hope you have a wonderful night.

Mary said...

Hi Kudzu,

I have had many people say they not only appreciate the recipe because it egg and dairy free, but inexpensive to make! Winner all around! Plus is really good cake!

Thanks for the visit and comment! I hope you are off to a wonderful week!

Mary said...

Hi Abby - YES, I do, I just shared the recipe today!

http://www.sweetlittlebluebird.com/2013/04/tried-true-tuesday-lemon-crazywacky-cake.html

Mary said...

Hi aquwoefly,

I can't take the credit for the original recipe and chemistry...but the recipe is super easy to follow. With just a few simple changes to a few ingredients, you can have bunch of different flavors/varieties of Crazy Cake! I love this cake!

Thanks so much for the visit and comment! Have a great night!

Christy Capek said...

I made it twice. I didn't double the recipe. It was the same each time. The taste was wonderful but the texture was very dense. Not at all like the chocolate wacky cake I usually make. It rose, it browned, the taste was wonderful but it was heavier than a pound cake. I'm hoping it was just me!!! Any ideas?

Mary said...

Hi Christy,

Hmmm? I'm not sure. Maybe try it without the extra 3 Tablespoons of flour, that may make it lighter for you. I'm glad you think it tastes wonderful! If you make it again and it works out the way you like, please stop by and let me know what you did!

I hope you have a great night!

Josie @Skinny Way Of Life said...

Hi!

Can I make this into cupcakes? I teach a preschool Art class and I'm planning on having the kids decorate beach themed cupcakes for our last class but I have two kids with egg allergies. Any suggestions?? Thanks!!

Mary said...

Hi Josie!

Yes, you can make them into cupcakes. :) I have only made cupcakes with the chocolate, but all of them should work great. The chocolate is lighter (not as dense) as the vanilla recipe, but all of the cakes taste great and are a perfect alternative for allergies! EVERYONE gets to eat cake!!! What you need to do is use a BIG bowl and follow the same directions doing the depressions. You'll probably need to double the recipe. I recommend using paper or foil cupcake liners too. I have also made cake pops with the chocolate cake recipe too. :) You will love having this cake recipe on hand as a preschool teacher! There are a lot of can frosting that don't have egg, that should make it easy for you! If you have any other questions, don't hesitate to ask! Thanks so much for the visit! I hope you are having a great weekend!

Christy Capek said...

That's a great idea. Thanks so much.

Thanks!

Milaxx said...

Have you tried this with other flours?

Anonymous said...

Thank you for doing this! I live in Asia where things like butter are expensive. I am going to share these with our school cafeteria. You will have made over a hundred children very happy!

Anonymous said...

Can you please try to make a red velvet one?

Goldielover said...

My mother taught me how to make chocolate wacky cake fifty years ago, and I've been making it ever since. Its always been my go-to recipe for chocolate cake. The only difference from your recipe is that hers called for a teaspoon of baking powder in addition to the soda. Gives it a slightly lighter texture, I would think. Will have to try the variations. I've been using an almost as old recipe for a white cake (lazy daisy) but it does have eggs, milk and butter in it. Very tasty, but no good for those with allergies.

Anonymous said...

I haven't made Wacky cakes in a long time. I was craving something chocolate and thought of Wacky cake. I came across your website, which I love! I found all these recipes for different flavors of Wacky cake, which is so exciting! I'll be trying all of them! Your frosting's look out of this world. What is the recipe for those?

TiffW said...

Could you use coconut oil in place of the veggie oil?!

TiffW said...

Could you use coconut oil in place of the veggie oil?!

Anonymous said...

thnaks you for the new flavors!!!!

greetings form méxico

Anonymous said...

My son has a milk, flour and egg allergy and I am so thankful for this site. I just made the Crazy Wacky Lemon cake and it was delicious. It took no time to make and turned out wonderfully. Thank you!!

Nancy Martin said...

My mouth is watering just looking at these! Can you share the icing recipes? All of my icing recipes have milk in them.
Thank you for sharing.

Sherika Leggiton said...

Thanks for this recipe my daughter have food allergy and this will be her first year having cake.

Renata said...

I've always dumped the wet ingredients for a chocolate version, but I've always mixed it in a bowl because I always make cupcakes and I always get compliments!

Thanks for the new variations!

Sheila said...

I ran out of white sugar so I am making a vanilla wacky cake with brown sugar. We'll see how it turns out!

Sheila said...

It turned out pretty good, though not as white as it would have with regular sugar and it had more of a spicy taste with the molasses of the brown sugar and vanilla flavouring combined.

I love these cakes! They are so quick and easy to make!

firefighteralan said...

These look great! I have had great success using a brown rice/rice flour mixture with other baking items,soooo I'm planning to try it with these. IF that works, it will be a cake that perhaps EVERYONE could eat. Thank you for the Pins!

Karen Cosme said...

I have been making this cake for years, only we call it a "Mix in the Pan Cake". It is mine & my family's favorite cake! Not too sweet & I don't put ANY frosting (better for my low calorie diet). It is so moist it does not need frosting. I only had the one for chocolate & am so excited to try your lemon, spice & vanilla versions. Thank you so much for adding all of these other flavors. The part I like best is it's made of things I always have on hand & store very easily, so anytime we have a sweet tooth, I can whip it up & throw it in the oven in no time!

The Watt said...

I really want to try making this cake for my mom who dislikes butter a lot. It's her birthday this weekend! But I was wondering... is it okay if I bake this in 2 circle pans by doubling the recipe? I wasn't sure if this type of cake has to stay in its baking container or if it's sturdy enough to flip onto a plate.

Thanks in advance!

The Watt said...

I really want to try making this cake for my mom who dislikes butter a lot. It's her birthday this weekend! But I was wondering... is it okay if I bake this in 2 circle pans by doubling the recipe? I wasn't sure if this type of cake has to stay in its baking container or if it's sturdy enough to flip onto a plate.

Thanks in advance!

Mary said...

Hi! I have never made round cakes, but many people do with the chocolate crazy cake. You can mix the batter in a bowl (double the recipe) following the same directions, making the depressions in the bowl :) Oh, and be sure to grease & flour your cake pan well! I hope your cake turns out well! Happy bday to your mom! Here is link with a picture of a chocolate round crazy cake: http://allrecipes.com/recipe/crazy-chocolate-cake/

X said...

AMAZING! I made the spiced cake for a dinner party last night and my sisters boyfriend ate half of it! so amazing, going to try the chocolate one for next weekend!

X said...

AMAZING! i made the spiced cake for a dinner party last night and it was gone within the hour! going to try the chocolate one for next weekend, awesome & easy recipe!

Megan Langford said...

I have always made the chocolate crazy cake, but am so glad there is a way to make a vanilla one too! Living in Africa, a small pack of butter is nearly $7, so this recipe was a great find! It turned out moist and fluffy and delicious!

Megan Langford said...

I have always made the chocolate crazy cake, but am so glad there is a way to make a vanilla one too! Living in Africa, a small pack of butter is nearly $7, so this recipe was a great find! It turned out moist and fluffy and delicious!

cheryl said...

Our family has made the chocolate version of this cake for 30 years (we call it Crazy Cake) it was my Dad's favorite. 3 of my sister's and I have been diagnosed with gluten sensitivity in the last couple of years, so this past Saturday I made a gluten free version, using a gluten free flour blend. It was still delicious!! I'm so glad to be able to continue making this treat for our family! My daughter is also allergic to milk, so it's a good choice for her too. I can't wait to try the other flavors soon. Thanks for sharing the recipes!

Suteri . said...

Hi! This cakes are awsome! My grandpa had a heart attack and now he can't eat anything with milk, butter or eggs, but the doctor let him eat a little bit of sunflower oil. I wanted to make him a father's day cake and tgat's how I found your blog and cooked the vanilla one. I does taste awsome and like real cake! :) I'm so happy. If you agree I love to share this recepies in my blog, I'm from Costa Rica and we don't have depression cakes of any kind. The recepie will be in spanish and I'll add a link so anyone can come here any time! :)

Suteri . said...

Hi! This cakes are awsome! My grandpa had a heart attack and now he can't eat anything with milk, butter or eggs, but the doctor let him eat a little bit of sunflower oil. I wanted to make him a father's day cake and tgat's how I found your blog and cooked the vanilla one. I does taste awsome and like real cake! :) I'm so happy. If you agree I love to share this recepies in my blog, I'm from Costa Rica and we don't have depression cakes of any kind. The recepie will be in spanish and I'll add a link so anyone can come here any time! :)

Bridget said...

PS.. I used a metal baking dish, I wonder if I should have used glass like you used?

Anonymous said...

Thanks for a great easy recipe I didn't have pumpkin spice so have used cinnamon and can report it is super yummy!

Anonymous said...

My son is has allergie against egg and milk ( milk product to be exactly cow protein) is just turning 3 this next september! Thank you sooo much for the recipes im soo happy to know and have them now. I can make him happy now by eating his own bday cake!!!

AmyRose18 said...

Awesome recipe! Thank you so much for sharing. I, like many others here, have a son with milk allergies so this is very appreciated in my household! so far we've made the chocolate and vanilla. I will be making these for the holidays and birthdays! thanks again!

AmyRose18 said...

Thank you so much for this amazing recipe! they are absolutely delicious. I, like many others here, have a son with milk/dairy allergies. So this will be used generously in our household especially when the holidays creep up. So far we've made the chocolate and vanilla and both came out perfect. you would never guess there is no dairy or eggs! You are doing a great job, thanks again!

Corny said...

I've developed a Banana Cake using Chocolate Crazy Cake as a basis:
CONNIE’S BANANA CAKE
DAIRY FREE LIKE ORIGINAL CHOCOLATE CRAZY CAKE
AND SPICE SNACK CAKE
RECIPE CREATED BY CONNIE WAID (DAUGHTER OF LUCY STEVENS)
FEB.2,2013
WHEN THE NEED AROSE TO PROVIDE A DESSERT
AND I FOUND MYSELF SHORT OF MILK AND EGGS BUT HAVING
4 NICELY OVER RIPE BANANAS

FOR 9X13 INCH PAN

3 CUPS FLOUR
2 TEASPOONS BAKING SODA
1-1/2 CUPS SUGAR
1 TEASPOON SALT
1/2 CUP QUICK OATS

2/3 CUP COOKING OIL
2 TABLESPOONS VINEGAR
1-1/2 CUPS MASHED RIPE BANANA
1 TEASPOON VANILLA
1-1/2 CUPS COLD WATER

(I REDUCED THE AMOUNT OF WATER CALLED FOR IN THE “ORIGINAL CHOCOLATE CRAZY CAKE” AND THE “SPICE SNACK CAKE” AND ADDED 1/2 CUP QUICK OATS TO MAKE UP FOR THE ADDITION OF THE MOIST BANANAS, BATTER SEEMED NOT TOO THICK OR TOO THIN.)


BLEND ALL TOGETHER WITH ELECTRIC MIXER UNTIL WELL BLENDED. POUR BATTER INTO A GREASED 9X13 INCH PAN. BAKE IN A 350 DEGREE PREHEATED OVEN FOR 30-35 MINUTES. CAKE IS DONE WHEN TOOTHPICK OR THIN BLADED KNIFE INSERTED IN CENTER COMES OUT CLEAN OR WHEN IT SPRINGS BACK WHEN TOUCHED IN CENTER. 16-20 SERVINGS DEPENDING ON NEED AND WHO IS CUTTING.





FROSTING
(Because of the addition of cream cheese, the frosting is not dairy free. I’ve never worked with tofu as a cream cheese substitute. If you try it let me know how it works out.)

1 – 8 OUNCE TUB COOLWHIP
1/2 - OF 8 OUNCE BLOCK OF CREAM CHEESE (4 OUNCES)
1/4 TEASPOON VANILLA (optional)
1-1/2 CUPS POWDERED SUGAR

SOFTEN CREAM CHEESE ON DEFROST FOR 1 MINUTE IN MICROWAVE. BLEND ALL INGREDIENTS WITH ELECTRIC MIXER UNTIL SMOOTH AND WELL BLENDED (NO SUGAR LUMPS OR CLUMPS OF DRY SUGAR REMAIN). SCRAPE FROSTING BACK INTO COOLWHIP BOWL AND CHILL UNTIL CAKE IS WELL COOLED.
FROST CAKE AND SERVE.



Sara Crissman said...

Hi there!.
Is there any way to make this cake without Vinegar?

Christina said...

Oh my goodness! I found your recipe while searching for what to do when I ran out of eggs to use with my Betty Crocker cake mix... Headed back to the kitchen now to ditch the box mix and make this one instead!! Thank you so much for sharing- this is great!

Mary said...

Hi Sara!

Some people have said they used Lemon Juice instead of vinegar and it worked great. I haven't tried lemon juice, but if I do, I'll be sure to stop by and let you know if it worked!

Lynn said...

I'm so thrilled to find this recipe! My mom used to have an old cookbook of Depression-era recipes, all kinds of cakes and breads with no milk or butter or eggs. The book was falling apart and I cut out a couple of pages and threw the rest of the book away. Boy, was I sorry I did that after I had my son who's allergic to dairy. This looks delicious.

Anonymous said...

Or, you can omit the cocoa (double recipe) and add a couple packages of the instant oatmeal with fruit and cream.
You end up with a fruity/oatmeal cake that is wonderful.

Anonymous said...

finally no eggs yay...l have and allergy to eggs and every cake has eggs tysm for sharing xoxo

. said...

Can you make this in a bundt? If so, what would you suggest for the cooking times? Thanks!!!

Anonymous said...

I used a round pan all the time when making this as a child.

Crystal Boughen said...

Would love to know which Gluten Free flour, is best. Please advise. Thank you, love your page.

Anonymous said...

I am new to baking...looking out for easy foolproof recipes ....can u tell me how to mix the ingtedients.....by handbeater or just spatula...and for how long...waiting for ur reply...thanku!

Anonymous said...

could you use self rising flour instead of plain, leaving out the baking soda and salt ?

M.Anaya said...

Has anyone tried this recipe for cupcakes? The chocolate or vanilla.

Ashlee Ridlon said...

Thank you!!! I have been searching for a vanilla cake recipe for my daughter's first birthday. She has fpies and cannot have eggs or dairy. So this is so awesome!

MeMyself AndI said...

Could I use canola oil? I haven't used vegetable oil in forever. We recently had bake sale at work for breast cancer and someone made zucchini bread with walnuts, although delicious, I tasted the thickness of the vegetable oil. @M.Anaya, I'm guessing if you mix it in a bowl, then you could pour it into the tins/mold.

Mary N said...

Hi! Yes you can use canola oil, I have used canola many times and it turns out wonderful! And yes, you can pour it into tins, just be sure to grease and flour pans!

stephanie carlisle said...

I have made this cake twice in the past week. About to make a 3rd one. It is very moist and delicious!

Anonymous said...

Can't wait to try these. I'm going to try a rum version. I think the reason for making the indentations and mixing it the way it calls for has to do with the reaction between the baking soda and the vinegar which is the only leavening in this recipe.

Kris said...

I remember my mom making these all of the time when I was a child. Thank you for reminding me of the crazy cake! I grew up on the chocolate version and had no idea nor had I ever thought about adapting new flavors to it. I made the chocolate version last week and am on to try the vanilla one. They are by far the most moist cake I have ever made. Going to try the 7 minute fluffy frosting on it because that is one of the frostings my mom used most on this cake. Yum!

BBQChick said...

I was shocked at how good this cake is, very moist. I did the chocolate peanut butter frosting. Highly recommended.

BBQChick said...

Very shocked at how moist this cake is, highly recommended. This will be made a lot :-)

Valkyrie said...

I made a half batch of the vanilla batter and a half batch of the original chocolate (separate bowls), and swirled them in the pan for a marble cake. Amazing! It needed a few extra minutes though in the oven though.

SUZIE YEE said...

May I know what flour to use for the vegan vanilla cake?
Thank you

SUZIE YEE said...

Can't wait to try these...Please mention.
What flour is used in vagen vanilla cake?
Thank you;)

Mary N said...

Hi Suzie! All-purpose flour.

marystacks said...

I just made this banana version. THANKS, Corny!!! I didn't have the oats so i just used an additional 1/2 cup flour, and since I like a strong banana flavor I split the 1 tsp vanilla into 1/2 tsp vanilla and 1/2 tsp banana extract, and by the time I was done mashing I had between 1 1/2 and 2 cups of VERY ripe bananas. My 9x12 pan disappeared somewhere in the direction of my daughters house LOL so I made it in my Bundt pan. I had to take just under a cup of batter out because it would have risen too high and overflowed. (I know my pan well LOL!) so I made a little 6" pan I could nibble JUST A PIECE OF while the bundt finished cooking. Yeah sure! Never gonna happen! The Bundt needed 45-50 minutes to test done - the little pan was perfect at 30. That extra 15 minutes cook time was just enough time for a cold glass of milk and an ENTIRE 6" pan to vanish! sheesh! But girl was it GOOD!!!! Thanks for this cake recipe! No frosting needed with this! :-) I knew the choc was delish and even the vanilla one. But this one is YUMMY! And now that spring has sprung a little bit I may just try lemon or orange. :-)

Sandra Perri said...

Depression cake is our family favorite recipe since we discovered my nephew is allergic to eggs and nuts! Now my sister is allergic to gluten, so I will try your spicy cake with a twist, add carrots! She requested this for her birthday! It's so great to find a recipe that everyone can eat with enjoyment! The first time my nephew ate the chocolate cake was a day to remember! His face said it all! I posted your recipe to my blog/post: "Bake me happy", www.wakeupandsmellthepetunias.blogspot.com


Ashley said...

thanks for these. We make wacky (chocolate) cake occasionally and tonight I measured out the flour and sugar into a pan and couldn't find cocoa (maybe I used it all?) So, to the internet I went for a variation. These are perfect! my spice cake is in the oven right now. The batter tasted great :D

Anonymous said...

Hi, I made the vanilla version with the addition of coconut extract, and just made a standard icing glaze. What a hit with the hubby! I think next time I would like to make a lemon version. So easy to make, and super moist! Thank you for the great recipe!

TomKatz Vapor said...

I never make the indentations. just mix all the dry ingredients, then dump in the wet ingredients and mix. one note about this however.... dont dump in your wet ingredients then walk away to get the phone or something and leave it for a while. the rise happens with the chemical reaction between the baking soda and the vinegar. if you wait to mix and bake it... it may not rise.

Anonymous said...

If I make cake pops will they fall apart?

Mary N said...

I've made cake pops with the Chocolate Crazy Cake recipe - a few fell apart - you can see them here: http://www.sweetlittlebluebird.com/2011/12/reindeer-crazy-cake-pops.html

anna thomas said...

I'm from Britain is multi purpose flour the same as self rising?

Mary N said...

Hi Anna, No, just regular flour - no self rising. Hope you love the cake...I just made one last night! Have a wonderful weekend! Thanks so much for stopping by!

Anonymous said...

I dont hae white vinegar, can apple cider vinegar work?

Mary N said...

Yes!

Zoie C said...

These cakes look amazing, and interesting. I have an overabundance of apples this year, and would like to try making an apple cake. Any suggestions on how to make that work?

Anonymous said...

Why not just pour the wet into the dry and start mixing? Why is it important to make the 3 wells for the liquid ingredients?

mora said...

Hi what flour do u use ? It says flour 5hen all purchase flour.what do I us3 please

Molly said...

I grew up calling it Atomic Bomb Cake, weird name but that's what the recipe book called it!

bambi Kitten said...

Hi, these recipes are beyond delicious and I was wondering if you had a recipe for peanut butter wacky cake?

Anonymous said...

hey, I've had this recipe for over 40years, but everything is dumped in the dry pan. No grease in pan. Have never had the cake stick. Very moist cake. Very yummy. Thanks for variations. Will have to try all of them. Will try them all in ungreased pans and let you know how they turn out.

Saida Graves said...

I made the vanilla wacky cake into cupcakes and they came out awesome! I might add I also used light soymilk instead of water in the recipe and I had to remove them from baking with 17 minutes remaining because they were done! So with cupcakes adjust time or watch them.

Edie said...

Definitely going to try this... hopefully tomorrow. Thanks

Anonymous said...

i just want to say that this cake is the best! i have been using it for four years now for my kids b-day cakes. we sub some things out for allergies, but stay very true to recipe.
i just started a blog and am linking this recipe to my group! Hopefully you don't mind the extra traffic! ;O)

chiara
sewoldschool.com

Anonymous said...

Hi, thanks so much for this! Have you ever coloured the mixture? I wish to do a rainbow cake and just came across this recipe, which I have to say sounds awesome :)

Thanks!

Grower Jenn said...

Hi - I haven't read all the comments, but enough to convince me to try this for potluck. I'm thinking of using coconut oil, and adding coconut extract, lime powder and coconut flakes. I'll let you know how it turns out. Of course, a fluffy, cream cheese and coconut frosting.

Anonymous said...

I always use applesauce in place of oil to make my cakesless fattening. Has anyone tried doing that with this crazy cake?

Anonymous said...

I usually substitute applesauce for the oil in my cakes to make them less fattening. Has anyone tried doing this with crazy cake? Do you think out would work?

Grower Jenn said...

the cake had great flavor -- I followed the recipe adding only 1 t coconut extract, 1 T lime powder, and 2 T coconut milk powder, and using melted coconut oil for the oil. Next time I will substitute the milk powder for an equal amount of flour. It is a very heavy cake. It was very good.

wendy said...

Just found your website. It looks great. I've made the chocolate wacky cake for 40 years now. That is the one cake the people at my work request as I make with peanut butter icing. But I'm so excited to try the other flavors.

Anonymous said...

My husband's birthdayis today. I'm home with a sick baby and a trip to the store isn't possible. We have no cake mix, no eggs, no butter. I just remembered sharing this recipe to my Facebook awhile back, and it's totally saved the day! When he gets home from work, we can eat a cake from scratch, and he will think mothers really ARE magic! Thank you!

Maga09 said...

I used Splenda instead of Sugar, and it worked out Beautifully! oh , and VERY tasty!

Anonymous said...

Mary I am making the vanilla cake can you freeze it and if so how long for ?

Anonymous said...

Seems very easy. Cake is in the oven. My fingers are crossed. I will post with the outcome.

Anonymous said...

Made the cake. It's a little dense, but not a bad flavor. Frosted with canned whipped frosting.

Anonymous said...

How could I turn this into gingerbread?

Meghan Wakefield said...

My mother made this cake for years and I love that I can walk into the kitchen and have a cake in the oven in less than 10 minutes...Try coffee in the batter instead of water for the chocolate cake and orange juice instead of water for the spice cake or lemon-aid...just cut back on sugar a bit...

also this is an easy cake to portion into zip lock bags so that all you need to add is liquid when you want to bake...great for camping...

Anonymous said...

Thank you for this recipe. It helped me create a special treat for my husband who is lactose intolerant and has Candida. I just substituted the sugar for 3/4 cup finely shredded carrot, 1/4 cup mix of shredded coconut and chopped nuts and 3 semi-heaped mini spoons of stevia (the little spoon that comes in the bottle). They didn't rise as much, but they were so yummy. Especially considering he can't eat sweets with sugar. Thanks again.

HMDocsLady said...

Making these today - with the addition of a 1/4 cup of beet puree. My daughter wants pink cupcakes and we have a bunch of vegan friends. This is perfect!

Lynette Dias said...

hey thanks for this receipe! my brother is lactose intolerant and is allergic to eggs too so he never had the chance to eat his own birthday cake.it will be his first cake!

Anonymous said...

Hi, this looks great!! My daughter is allergic to dairy & eggs but every dairy/egg free cake is a disaster, can't wait to try this one Lynne :)

bloodsong said...

this has got to be healthier than whatever is in pre-packaged cake mixes! (though i hate to bake from scratch.) looks fast and easy enough for me...

i am wondering if this recipe is also good for brownies? may have to try with half the water...

thanks so much!

bpaula1 said...

Replace egg in regular red velvet cake recipes with FLAX SEED egg. I use butter, but you can use oil. Recipes are written for both.

Anonymous said...

Thank you for this post. My granddaughter has milk and egg allergies. This cake is actually pretty good, and better than some cakes I've made from books for people with food allergies. She loves it!

Betty Morris said...

Thanks for posting these recipes! Would like to share some "History" of the Wacky Cake. First published as "Issued in Furtherance of Cooperative Extension Work in Agriculture and Home Economics, Acts of May 8 and June 30, 1914" My mother obtained copy from Clemson University Cooperating with United States Department of Agriculture, Extension Service FN Leaflet L-41 August 1971. Never knew she had this recipe nor used it. In 1999 granddaughter born who was allergic to milk, eggs and other foods. Have made it many times but never knew it could be made other than with cocoa. Would love to be able to also make it Gluten Free for daughter-in-law. Betty Morris

mamatrey said...

We love your Wacky Cake recipe. My 9 year old daughter has claimed it as her recipe and makes it on her own when we have visitors. We live in Tanzania and work with women in the surrounding villages. Some of the ladies in Mwakiwasha asked us to teach them to make a cake. We used your Wacky Cake recipe because it's so inexpensive to make and the ingredients are easy for them to get. We did substitute baking powder for the baking soda and vinegar because they can't get vinegar. We cooked it inside a larger pot with warmed sand with hot charcoal under and on top. They were so excited and it turned out great. Thanks!!!!

Anonymous said...

Can you use apple cider vinegar instead of white vinegar?

Charlotte Fortier said...

Made the chocolate crazy cake tonight. It was amazing!
Can't wait to try the others ones.
I was spooked at first working everything in one pan, but it did not stick, and my husband loved it.

Charlotte
Lakeside, AZ

LauraZ said...

Hello! I am just wondering if you have tried freezing the vanilla or chocolate versions of this cake? Thank you :)

Anonymous said...

Our family has made this for,as long as I can remember (I am 71). We called it wacky cake. My youngest daughter used to come home from school and make it.

I have recently started using the dark Hershey cocoa powder. It is amazing. I don't frost. It is good with a dolop or squirt of whipped cream. Then you can add a peach half and we called it toast and egg. LOL

I have used half applesauce to cut down on the oil and that worked. I think my recipe calla for 6 Tbsp. I may try using pumpkin for half the oil on the spiced one and find myself wondering how something like pears mashed up woul work in the vanilla.

One final comment. I have accidentally left out the baking soda and it was still edible, kind of like brownies. However if you accidentally use baking powder, just throw it away. It is not edible. I did that twice in one day when I was pregnant.

Anonymous said...

I serm to remember making it and accidentally leaving out the baking soda and it was kind of like a brownie.

Anonymous said...

I just dump the liquids in.

Anonymous said...

Can you make this with rice flour for a gluten free/dairy free cake? What alterations would you need to make? (I've loved choc. crazy cake for decades...can't wait to try the other flavors).

hcw2 said...

I made this and I used SR flour and baking powder. I also used a cup of coffee instead of water and it rose a dream and tasted wonderful. Foolproof cake.

rita said...

Hi, I made this cake today and it really didnt turn out nice at all :( however i did use self-raising flour instead as I couldnt find a all purpose one at the shop. Is this what could have made the difference

bpaula1 said...

Of course the self-rising flour is the issue. You changed the ratio of baking soda to vinegar. It's chemistry. The recipe calls for baking soda, but self-rising flour has baking powder. You should try again.