Vanilla Crazy Cake Original Recipe (a.k.a. Wacky Cake) is a Depression Era cake that has no eggs, no milk, no butter and no bowls! One of the easiest, budget friendly vanilla cakes you can make! You won’t believe how delicious this cake is!
A Depression Era Cake
You’ll be so surprised how moist this cake is without eggs, milk and butter! I adapted this awesome vanilla cake back in 2013, from the Original Chocolate Crazy Cake. The original chocolate cake was created during the Great Depression, when eggs, milk and butter were very hard to come by. People were pretty resourceful during those hard times. It took some creativity and baking science to create a cake without eggs or butter – you don’t even need a bowl or mixer. Genius! And because this cake is egg and dairy free, it’s a great recipe for people with egg and dairy allergies.
Original Date For Recipe March 12, 2013 – Updated March, 7, 2023.
TIPS FOR MAKING CRAZY CAKE
- If you don’t want to mix this in the baking dish, you can combine all the ingredients in a bowl, then pour the batter in to a greased 8-inch square baking dish.
- Crazy Cake can be made with Gluten Free mixes! Many people have commented they have made this cake with Gluten Free mixes, and it’s wonderful.
- This can also be made into cupcakes!
- More cake flavors have been added since this post! Check out the whole list HERE! There are mug cake versions too!
- For a great dairy-free buttercream frosting, The Minimalist Baker has a great vegan recipe!
- For a fantastic quick and easy Buttercream Frosting, check out a great one from Sprinkles Cupcakes, a favorite go-to.
My sister made these adorable Vanilla Crazy Cake Cupcakes for her son’s class. Crazy Cake is a great go-to recipe for little ones with egg, milk and dairy allergies.
FREQUENTLY ASKED QUESTIONS:
It’s called Crazy Cake (aka, Wacky Cake, Depression Cake) because it doesn’t need any eggs, milk or butter, mixers or bowls, which is kinda crazy for cake making!
Vinegar is part of the leavening process! The vinegar reacts with the baking soda, which is what makes the cake rise. You don’t taste a hint of the vinegar in the finished cake!
Yes! Just use a 9×13 baking pan.
The cake’s moistness comes from the oil, and it becomes so fluffy because of the chemical reaction between the vinegar and baking soda!
INGREDIENTS NEEDED (SEE RECIPE CARD BELOW FOR FULL RECIPE)
- all-purpose flour
- granulated sugar
- baking soda
- salt
- white vinegar
- pure vanilla extract
- canola oil
- water
- plus your favorite frosting or dusting of powdered sugar
How To Make Crazy Cake
Preheat oven to 350 degrees F. then spray an 8″ square baking pan with non-stick cooking spray.
Mix the first 4 dry ingredients in a greased 8″ square baking pan. Next, make 3 depressions in dry ingredients – two small, one larger. Pour vinegar in one of the smaller depressions, vanilla extract in the other small depression and the canola oil in the third larger depression. Pour water over all. Mix well until smooth.
NOTE – For a neater cake pan, you can mix the batter in a bowl, then pour it into a prepared baking pan.
When ready, place in the oven on the middle rack and bake for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. When the cake is completely cooled, top with your favorite frosting, or simply dust with powdered sugar. Enjoy!
Note: Because oven baking times will vary, be sure to check your cake to make sure you do not over bake.
CRAVING MORE CRAZY CAKE RECIPES?
Vanilla Crazy Cake (No Eggs, No Milk, No Butter!)
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 teaspoon white vinegar or apple cider vinegar
- 2 teaspoons pure vanilla extract *see recipe notes below
- 5 Tablespoons canola oil or vegetable oil
- 1 cup water
Instructions
- Preheat oven to 350 degrees F. Spray an 8-inch square pan with nonstick cooking spray.
- Mix first 4 dry ingredients in the prepared pan (flour, sugar, baking soda and salt.)
- Make 3 depressions in the dry ingredients – two small, one larger.
- Pour vinegar in one of the smaller depressions. Pour the vanilla extract in the other smaller depression and the canola oil in the third, larger depression.
- Pour water over all. Mix well until smooth.
- Bake on the middle rack of the oven for 35 minutes. Check with toothpick to make sure it comes out clean.
- Cool completely before frosting (if using). You can also just sprinkle with a dusting of powdered sugar.
Notes
- Adding a 1/2 teaspoon of almond extract in place of vanilla extract is a wonderful addition. Use 1 1/2 teaspoons vanilla plus 1/2 teaspoon almond extract.
- This cake is wonderful with a simple dusting of powdered sugar, or top with your favorite frosting.
- The cake does not need to be kept refrigerated if it’s not frosted. Cover and it will last 3 days. If it is frosted, it will need to be kept refrigerated. Cover and refrigerate for up to 6 days.
- If you don’t want to mix this in the baking dish, you can combine all the ingredients in a bowl, then pour the batter in to a greased 8-inch square baking dish.
- You can sub canola oil with vegetable oil.
- You can sub white vinegar with apple cider vinegar.
- Use the batter to make Crazy Cake Cup Cakes!
- Double the recipe using a 9×13 baking dish or make a Two-Layer Crazy Cake.
Trisha
I’m curious to know if anyone has tried adding pineapple?
Pamela S Brouwer
I have gf flour but it doesnt contain Xanthum gum….I dont have any right now. Any suggestions?
Patricia Rider
Tried the chocolate one , it was decent. Wanted to try the vanilla , it was awful. Sweet , moist , tasted horrible !
Mary Neumann
I am a chocolate fan too, Patricia, sorry you are not a fan of the vanilla – it’s my husband’s favorite – with sprinkles. I have so many other flavors you should try, Patricia!
Angelica Hironaka
I just baked this cake, moist, It’s delicious, and sweet in its fair measure. I decided to add 1/2 cup of chocolate chips 🙂 thanks so much for this recipe. I will make it again, Its one of my favorities already 🙂
Danielle
Have you tried cake flour in replace of AP flour in this recipe? I’m curious if it would result in a better cake? Don’t get me wrong the recipe is wonderful on its own!
Mary Neumann
I have not, but if you do, please stop by and share your results, Danielle!
Scott
I made one with AP and one with cake flour. I prefer the texture and crumb of cake flour. Both versions are really good though!
Nancy E All
We lovethese cakes. Today was the day for cupcakes. They won’t last very long so I will make another batch later. Have tried nearly all the Wacky cakes. My favorite is the chocolate second favorite is the spice. So good and easy.
Mary Neumann
Thank you so much, Nancy!
I added a new one this week…and it’s so good – Lemon Blueberry Crazy Cake!
https://sweetlittlebluebird.com/lemon-blueberry-crazy-cake/
Shirley
My usual chocolate crazy cake calls for a tablespoon of vinegar. I used 2 tsp for this recipe, & 1/2 c. sugar. Turned out ok, but not as light as my chocolate crazy cake usually does; it requires 1c. sugar, but uses 1/4 c. Cocoa , so of course would need sugar. Did I cut the sugar, too much?
Sultana Muzikir
I’m allergic to vinegar. Is there another ingredient that I could substitute for it? If I made the recipe without the vinegar, would that make a big difference to the outcome of the cake? Thank you!
Scarlet
Vinegar is needed for a chemical reaction that creates bubbles and causes the cake to rise. Lemon juice should work as a substitute though.
Mary W
I made this cake for my vegan granddaughter. We put a spoonful of homemade strawberry jam on her piece instead of frosting. She loved it! She took a piece home plus the recipe. Great recipe with many options for flavor. Very easy to make. Thanks for the recipe.
Rebecca
I found this online – I imagine lemon juice would be a good option. Good luck!
You can activate baking soda in baked goods by mixing it with vinegar, lemon or orange juice, buttermilk, sour cream, yogurt, cocoa, chocolate, honey, maple syrup, molasses, fruit, brown sugar, or even water.
Samantha
Can I substitute Baking Powder for baking soda?
Mary Neumann
Hi Samantha, for this cake you need baking soda.
Karen
Was interested in the wacky lemon with no eggs or milk.
Mary Neumann
Hi Karen,
Head here for the recipe – all of the Crazy Cakes have a print option.
Lemon Crazy Cake: https://sweetlittlebluebird.com/tried-true-tuesday-lemon-crazywacky-cake/
Abigail Wenderson
wow, amazing recipe, adding this to my favorites.
Julie
Thank you for all of your wacky cake recipes. They’ve been so fun to make. Today I used this vanilla version as a base for some creative play. I made a coconut version that I’m very happy with the results.
For a coconut version I added:
1/2 cup finely shredded unsweetened coconut (Amazon)
1/2 tsp coconut extract
reduced vanilla to only 1 1/4 teaspoons
I baked it in a 9″ square pan, thinking I might need to due to the coconut addition but I will use an 8″ next time for a thicker cake.
Anyway, I have really enjoyed your site and want to thank you for all the work that goes into sharing. I know it’s much more time-intensive than most probably realize. Well done! 💛
Mary Neumann
Thank you so much for your kind words and for sharing your coconut version, Julie! I have made a similar one, I just need to get it on my blog to share. 🙂
Julie
Oh, I look forward to trying your version whenever you get it up! I appreciate your reply, Mary! Thank you!
DavetteB
We only had chocolate Wacky cake growing up, from my mom’s old Betty Crocker cookbook, so I’m glad to see Vanilla and other flavors, because I don’t like chocolate cake. (fudgey brownies are fine, but not cake). I can’t imagine not having butter in my house, I buy extra and keep in the freezer, but my son might like this as an edible experiment.
Gerrie Boyle
I change this Krazy cake up and make it pumpkin, by adding 2c. pumpkin and eliminate the cocoa and use less water
I also make Molasses cake by adding 1/2 cup molasses and eliminate the cocoa
I also make carrot cake by eliminating the cocoa and adding 2 cups shredded carrots.
I also make prune cake by eliminating the cocoa and adding 1 and 1/2 cup prune pulp, nuts and raisins or dates.
Crystal
I have made crazy cake over 50 years many different ways. never pumpkin. going to give it a try. thanks for sharing.
Mary Neumann
Crystal I have so many wonderful crazy cake flavors you can try.
Pumpkin is one of my favorites, you can grab the recipe here: https://sweetlittlebluebird.com/pumpkin-crazy-cake-no-eggs-no-milk-no-butter/
You can see all my Crazy Cake Flavors to date here (I’ll be adding more):
https://sweetlittlebluebird.com/crazy-cakes/
Here are some of the flavors – Banana, Lemon Blueberry, Fresh Apple, Apple Cider, Gingerbread, Spiced, Pumpkin, Snickerdoodle, and of course the original recipe from the Depression era, Chocolate!
Happy baking!
Christine
My mom made crazy cake 50-60s. She thought of it as Depression cake. It was always the favorite. Really happy to have other versions. Making the vanilla now for strawberry shortcake. Will do the others in time as well.
Leslie Kopke
Excited to try the vanilla depression cake!!
What would the bake temp/ time be for cupcakes?
Stacy
Bake at the same temperature as the cake but shorten the time. Check on them after 15 minutes to see if they’re done.
Mastoureh
Thanks for your recipe. Can I use orange juice instead of water?
Christine
I was wondering the same thing. Maybe wouldn’t need the vinegar then?!
Kathy
I wouldn’t try it, because the recipe depends on its specific ingredients to give the proper chemical reactions to make it rise. (I have a killer orange juice cinnamon cake recipe if you’re interested!)
Susan
The spice crazy cake was deliciuos.my husband really loved it.
Emma
Could this be done with Gluten Free Flour also?
marie johson
I’ve tried this recipe and I’m so in love <3 They tastes too good. Thanks for this recipe. 🙂
Tracy
Love this cake! Made it a few times now, both vanilla and spice versions. This time I used lemon juice instead of vinegar… YUM! I also folded in 1/4 cup of pastel sprinkles at the very end to make it like a funfetti cake. After it cooled, I melted some Enjoy Life dark chocolate chips in the microwave and drizzled them over the top. Served it with some So Delicious coconut ice cream and had myself some awesome birthday cake and ice cream!