Crazy Cakes


PEOPLE ARE CRAZY FOR CRAZY CAKES





CRAZY CAKE, also known as Wacky Cake & Depression Cake - 
No Eggs, Milk, Butter, Bowls or Mixers! Super moist and delicious. 
Go-to recipe for egg/dairy allergies. Great activity to do with kids. 
Recipe dates back to The Great Depression. It's darn good cake!  
This is a recipe everyone should have in their recipe box. 



The Original Chocolate Crazy Cake is the one most people
know and grew up with. I was given this recipe by one of my 
best friends for my daughter with a severe egg allergy.  
I had no idea how much love there was for this cake. 

If you have a story about this cake, or grew up calling it
a different name, please share. I love reading all the
family stories and history when it comes to this cherished recipe.
You can read lots of stories and tips for this cake in the 
comment section of the Chocolate Crazy Cake, here

There are a variety of cake flavors I've created, 
adapting them from the original chocolate recipe.
Click on the recipe you like and it will take you 
to the post for the recipe. 
A print option is available for each cake. 






 








62 comments:

tirzah said...

Hie, thanks for this quick and awesum recipe.. can i put nuts or tooty fruities in the mix before baking., does that work perfectly.?

Anonymous said...

Oog thank heaven's.....I found your website. My baby (3 years old) has a dairy allergy. And I want him to experience life just like everyone else but it always seems as if he suffers because he can't eat what everyone else eats

Anonymous said...

OMG finally something I can eat .... no eggs yay tysm

Anonymous said...

I love this cake. The first time I made it was for Christmas Eve as a "Vegan, Dairy free, Eggs free" dessert for special dietary guest. Everyone loved it, even my 6 years old grandson. Just popped one in the oven for Super Sunday dessert that everyone requested. Thank you so much for the recipe.

Anonymous said...

My grandmother used this recipe. I heard it was from the depression. I am now 58, and our family has been making the chocolate one for many years. Great to know that it can be made in other flavors.

C Riches said...

Where's the recipe please? I can't see it?

Anonymous said...

Click on the name of the flavor of cake you want to try and the recipe for that cake will come up.

Anonymous said...

Hi can you tell me why white vinegar is used and could I probably use apple cider vinegar instead??

Bianca Romano said...

Great Cake! Thank you so much. My daughter made it and I ate it -delicious! How many calories are there...

Anonymous said...

apple cider vinegar can be used in place of white vinegar. That's what I've always used.

Anonymous said...

Subtitute for the egg. I think u can use the cider

Anonymous said...

The vinegar is part of the levening. Baking soda + acid = levening. Any vinegar can be used but white tends to have less flavor.

Anonymous said...

The vinegar is part of the levening. Baking soda + acid = levening. Any vinegar can be used but white tends to have less flavor.

Stephanie Jackson said...

Is it possible that you could post a couple other flavors. Peanut butter? Strawberry? Thank you.

Kathleen Bosman said...

We make the chocolate one all the time. We call it the wicky-wacky cake. It's our favourite go-to cake for birthdays and any celebration. It's so easy to make and the texture is the best of all! And it's budget-friendly! I'm keen to try all your other flavours.

Anonymous said...

I made both the chocolate & vanilla wacky cakes for my son's birthday (he's highly allergic to eggs & dairy among other things) & he LOVED the chocolate one. He wolfed it down! His first taste of cake! Thank you thank you thank you from the bottom of this food allergy momma's heart.

Anonymous said...

Go vegan. No more allergies. Health improves. Wacky cake wins.

Anonymous said...

My school lunch served the chocolate wacky cake every Friday! I think they stopped for one reason or another but I'm 18 and just graduated and remember wacky cake with the fondest of memories! 😊

marilynmbruce said...

I have been making the chocolate crazy cake as a birthday cake for the past three years for my niece with allergies and for the rest of the celebrating occasions of her family so that she could have cake. I wanted to tell you that I have doubled and tripled the recipe for major layering and decorated with marshmallow fondant and/or icing with vegan Becel margarine, icing sugar and almond milk. I have received many compliments and watched many a cake be devoured! Thank You so much for this recipe. I am in the process of creating a doll cake with the frozen theme using this recip

Anonymous said...

I'm cooling the chocolate cake as I type, I hope it's good! I'll update when it gets devoured. ☺

Anonymous said...

Hi. With the flour and sugar , what are the specific measurements in grams. Many thanks

tania said...

I used the Apple cider vinegar as i did t have the white one at home, and this os just tasty!!!!!
Thank u so much for this recipe!

Anonymous said...

I used the apple cider vinegar and this was just sooo tasty!

Anonymous said...

I grew up calling it vinegar cake my grandma used a choc iceing made with strong coffee left over from breakfast it always brings her and my great grandma to mind my daughter now subs coffee for the water and uses a mocha peanut butter frosting and makes it into cupcakes

Anonymous said...

I would love to see your finished cake!!

Ursula said...

Crazy Chocolate Cake is what our family knows it by. The first cake I ever made on my own when I was a little girl in the very early '60's. Loved the dense texture and the shiny top. Would sprinkle icing sugar on the top and then shared with friends. Still one of our favourites and I thank you for some of the alternative choices as I have often wondered if I left out the cocoa and made other flavours. Will give some a try. Happy Baking!

Anonymous said...

My mother in law called it a 3 hole cake. Delicious every time!

Cathy A said...

Thank you for this idea. I made cuocakes for work but my boss is allergic to alot of foods. This recipe fit his needs and he loved it. I just made a simpke glaze of powdered sugar, vanilla ans water to drizzle on top. Several people tried it and none guessed it had no eggs or butter. Can't wait to try the variations.

Cathy A said...

Thank you for this idea. I made cuocakes for work but my boss is allergic to alot of foods. This recipe fit his needs and he loved it. I just made a simpke glaze of powdered sugar, vanilla ans water to drizzle on top. Several people tried it and none guessed it had no eggs or butter. Can't wait to try the variations.

Cathy A said...

Thank you for this idea. I made cuocakes for work but my boss is allergic to alot of foods. This recipe fit his needs and he loved it. I just made a simpke glaze of powdered sugar, vanilla ans water to drizzle on top. Several people tried it and none guessed it had no eggs or butter. Can't wait to try the variations.

Alyssa said...

What's the significance of mixing the cake this way? What would happen if I just dumped everything in at once? I'm just curious. I tried making the vanilla one, sticking to the instructions to a T (even added more vanilla), but I found it rather bland (I didn't have anything to put on top, but I was still expecting something a little more flavorful). And has anyone tried adding cinnamon instead of a pumpkin spice? Also... How could the coffee one turn out if I didn't use cocoa powder?

Alysa said...

A couple of things:
I made the vanilla one, but found it bland. I used 2 tsp of vanilla extract.
Would I be able to add some cinnamon in to give it a little more flavor? And maybe use a little brown sugar?
Also, is the cocoa powder necessary for the coffee one? I'm assuming it helps with the flavor, but was curious if it could be replaced with, say, hot cocoa powder mix? I'm guessing not, but I'm wondering anyway.

Since this is such a budget friendly and simple recipe I'm going to do some more experimenting. I'd love to create an almond flavored one (YUM!) I'm so glad I found these recipes. Thanks for posting/sharing them!

Janine Chriscoli said...

Was wondering how i would change it to make a carrot cake? Would i just add raisins and grated carrot??

Shirley said...

My Mom used to make this cake weekly when my 2 brothers and I were kids (I'm 65 now)in a huge pan that was approx. 12" by 18". Her recipe called for 6 cups of flour. The cake rarely lasted long enough for her to get icing on it. It was so good!! She worked outside the home so it was something that was quick, easy and economical for her to make and was always a hit with both family and friends. Now I make it for my grandchildren and am so glad to discover it can be made in different flavors since I have a granddaughter who doesn't like chocolate.

Mary N said...

Janine - Yes it can, I just posted a recipe for Crazy Carrot Cake: http://www.sweetlittlebluebird.com/2015/10/crazy-carrot-cake-no-eggs-milk-or-butter.html

Anonymous said...

Hey Anonymous! I am your age and I remember my mom making this cake when I was little! I've never seen anyone else make it. Such memories!

Unknown said...

Many years ago,I was 10,my dad was in the hospital and the wife of the other patient in the room brought this cake for them. Dad raved over it so she wrote down the recipe for my mom. Still have that recipe in her handwriting and I will soon be 68! So glad to see the other versions of it, some new ones to try, Thank You!!

Sandy Khalil said...

I made this cake last week and substitute the water cup with 1 cup of lemon juice .. everyone loved it :) the zesty taste was magical

Sandy Khalil said...

I made this cake last week and substitute the water cup with 1 cup of lemon juice .. everyone loved it :) the zesty taste was magical

Krista Collins said...

We need a pumpkin crazy cake!!! Any ideas how?

Daniel Miller said...

This recipe has been passed down in my family at least as far back as my great Grand mother I am 53 years old and have had the 9 X 13 size all my life. my mother has made many versions of Crazy Cake including a pumpkin one. I do not know the exact amounts for this recipe right now but it would be almost exactly like the applesauce one replacing the applesauce with the pumpkin.

Unknown said...

Can a crazy cake be frozen? Im making a wedding cake and need to prebake and the decorate...

Anonymous said...

How about hummingbird crazy cake anyone? ;)

Anonymous said...

Thank you so much for posting these recipes! I usually never have problems with baking, but I've tried making the vanilla cake a few times, and the crumb is always greasy for some reason--it even smells greasy when I take it out of the oven. Any ideas of why this may be or what I can do? I've triple-checked to make sure I'm measuring correctly, so I'm not sure what's going on. :( Thank you!

Cheryl L. said...

OK. I made the vanilla cake twice today, doing something different with each one.

Here's what I did. I used milk instead of water, in both of the cakes I made today.

But, I also did one other thing differently. In one pan I used all purpose flour. In a second pan, I used cake flour.

The one with all purpose flour, was ok. It had a great flavor, but I wasn't real thrilled with the texture. The one I made with cake flour was really, really good. The crumb and texture were perfect.

I did this because I noticed some comments in regards to texture. I will definitely make this again, using milk and cake flour.

Note: I did NOT use the extra 3 tablespoons of flour in the recipe. I just used the 1 & 1/2 cups.

This had a great flavor.

Anonymous said...

OK. I made the vanilla cake twice today, doing something different with each one.

Here's what I did. I used milk instead of water, in both of the cakes I made today.

But, I also did one other thing differently. In one pan I used all purpose flour. In a second pan, I used cake flour.

The one with all purpose flour, was ok. It had a great flavor, but I wasn't real thrilled with the texture. The one I made with cake flour was really, really good. The crumb and texture were perfect.

I did this because I noticed some comments in regards to texture. I will definitely make this again, using milk and cake flour.

Note: I did NOT use the extra 3 tablespoons of flour in the recipe. I just used the 1 & 1/2 cups.

This had a great flavor.

Victoria S. said...

I don't remember ever not having this cake around. We called it poor man's cake and we just put all the ingredients in a bowl (holding the baking soda and then the vinegar for last because we like to watch the bubbles). No mixing the dry ingredients or making holes and it always came out great. Then we just sprinkled powdered sugar on the shiny top and YUM! Then when my daughter was born we found out she was allergic to eggs so this was the perfect go to. She did out grow the allergy but to this day it is the only cake she will eat.

Rocka said...

Using milk defeats the purpose of wacky cake, though!

Debra Davison said...

Just made this cake yesterday and also made a card in my mom's memory with her handwritten recipe. I even wrote a blog post about it !! Just wanted to let you know how much I enjoyed your post and all of the variations of Crazy Cake !! I made chocolate but will be trying several of yours !!
http://meticulosity.blogspot.com/2016/07/home-is-where-crazy-cake-is_23.html

Anonymous said...

Looking for strawberry recipe for this cake!!

Linda Leveio said...

How about coming up with an apple and pumpkin crazy cake...

Anonymous said...

Omg...I am 67 yo and been allergic to eggs all my life. My mother used this recipe when I was a child! There is nothing so frightening as standing at a buffet and trying to decide what is mayo and what is sour cream or yogurt. So embarassing.

Flower3394 said...

Mary, i love your cakes. I even passed the recipe onto my mother since she developed an allergy to eggs. She also loves the recipe. Ive tried other egg free or vegan cakes, but this one is 100% better then the others i have tried. Looking for new cake flavors when you post them to also give those a try. Chocolate one is my fav so far. 👍👍👍👍👍

Robbie Erickson said...

I was looking for something sweet that I could have on my low-iodine diet (prepping for a thyroid scan) and I was thrilled to find something with no dairy or eggs.Also, I remember making it often after school for a snack or dessert...so easy, and ingredients that are always on hand. I made the chocolate cake and it was so satusfying and chocolatey...yum! I just made one using Splenda...it's in the oven...fingers crossed!

Melissa Henderson said...

We always called this a Screwball Cake, but have also heard it called Depression Cake. My mother made it as far back as I can remember. It's the cake always requested for family birthdays. I have used both white and apple cider vinegar (whichever I have on hand). I generally use the frosting recipe from the Hershey's cocoa box. I can't wait to try some other flavors!

Natalia Audra said...

I've always heard this called this Poor-Man's Lenten Cake (Orthodox Christians fast from all animal products during Lent). I'm so glad to see non-chocolate versions, as I'm allergic to both eggs AND chocolate.

Cheryl Skinner said...

Can you make these with bananas?

JanM said...

Has anyone tried this with gluten free flour? The cakes look delicious but I can't eat gluten.

Anonymous said...

Stevia is a plant, Splenda is synthetic...so try with Stevia to eat a real cake and one that is much healthy for you, as cakes go.

Unknown said...

I made a red velvet version this weekend and it turned out great! I normally make a double batch of the regular recipe and bake it in a 9x13, so all modifications are for the double batch. Cut back the cocoa to 3 tablespoons, add 1/2 oz red food coloring to the water, and add the zest of 2 small oranges (probably about 2 teaspoons worth). Now to find a vegan cream cheese icing to go with it!

Unknown said...

I made a red velvet version this weekend and it turned out great! I normally make a double batch of the regular recipe and bake it in a 9x13, so all modifications are for the double batch. Cut back the cocoa to 3 tablespoons, add 1/2 oz red food coloring to the water, and add the zest of 2 small oranges (probably about 2 teaspoons worth). Now to find a vegan cream cheese icing to go with it!

Anonymous said...

I got the Crazy Chocolate Cake recipe from my Mother in law 30 years ago. It's my family's favorite. My Mother in law served the cake dusted with powdered sugar.