This vintage crazy cake recipe is made without any eggs, milk, or butter. The result is a rich, moist, fudgy, and absolutely delicious chocolate cake.
Like these old-fashioned no-bake cookies and this fruit cocktail coconut cake recipe, this is the kind of recipe you are likely to find in your grandma’s cookbook. You might have even made it with her as a child!
Also known as wacky chocolate cake, the dessert became popular during the great depression and the 1940s when some common cake ingredients were expensive and difficult to come by. The innovative bakers went to work to make a cake with affordable ingredients that they had in their pantry and the crazy chocolate cake was created.
The budget-friendly recipe calls for just a few simple pantry ingredients and no dairy. That is right–no eggs, no milk, and no butter!
Since the depression-era cake is made without eggs or dairy, it makes the cake naturally egg-free, dairy-free, and vegan.
The simplicity of this old-fashioned cake recipe makes it a fun recipe to make with the kids, too.
And if you thought one-bowl desserts were amazing, wait until you try this no-bowl dessert. Everything is mixed right in the cake pan, making clean-up a breeze.
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
For this easy cake recipe you will need a handful of basic pantry staples:
- all-purpose flour
- granulated sugar (white sugar)
- unsweetened cocoa powder
- baking soda
- salt
- vegetable oil- canola oil would work, too.
- white vinegar- apple cider vinegar can be used instead if you prefer.
- vanilla extract
- water
How to Make Crazy Cake
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
- Add the dry ingredients to an ungreased 8″ square or round baking pan.
- Gently whisk the dry ingredients together.
- Create 3 wells in the mixture for the wet ingredients. Pour the oil, vinegar, and vanilla into the wells.
- Pour water over the top of the cake.
- Mix until well combined.
- Bake for 25-30 minutes.
Serve the rich chocolate cake plain, with your favorite frosting, or topped with powdered sugar or a scoop of vanilla ice cream. I often just use a tub of pre-made chocolate frosting from the store.
Storage
Unfrosted cake: Cover with plastic wrap and keep at room temperature for up to 3 days.
Frosted cake: Depending on the frosting you use you may need to refrigerate the cake. In the fridge the cake will keep for up to 4 days.
Baking Tips and Variations
- Don’t be tempted to try to skip the vinegar. Vinegar is a necessary ingredient in this simple chocolate cake recipe. It interacts with the baking soda to cause the cake batter to rise as it bakes.
- Make a vanilla cake instead by omitting the cocoa powder and adding 1/2 teaspoon more vanilla.
- Double the using a 9 x 13 pan and increase the baking time to 35 minutes.
- Use the batter to make “Wacky Cupcakes”. Watch them in the oven because the baking time will be reduced.
- Try subbing brewed coffee for the water called for in the recipe to enhance the chocolate flavor. You can substitute the entire cup of water for coffee or do 1/2 cup coffee and 1/2 cup water.
Recipe FAQ
Yes, this World War II era cake goes by several names. I have heard it referred to as crazy cake, wacky cake, three-hole cake, chocolate depression cake, and war cake.
Yes, this delicious cake freezes beautifully!
No. Vinegar is a necessary ingredient for making wacky cake. Without it the cake won’t rise or have the right texture. Don’t worry, the cake does not taste like vinegar at all!
While you could use olive oil I recommend against it as it will likely alter the taste of the cake. I know some of my readers swear by using olive oil in cake recipes so you can definitely give it a try if you would like.
No. You can mix the ingredients together in a mixing bowl and then transfer the wet batter to your baking pan.
More Easy Dessert Recipes
- Chocolate cherry dump cake – 3 ingredients!
- Snickers apple salad
- OREO poke cake
- Peanut butter fudge – 3 ingredients!
- One-bowl brownies
Crazy Cake
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Print Pin Save RateIngredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 3 Tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 5 Tablespoons vegetable oil
- 1 Tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup cold water
Instructions
- Preheat oven to 350 F.
- Add dry ingredients to an ungreased 8-inch round or square baking pan. Whisk to combine.
- Make 3 wells in the mixture. One larger hole and 2 smaller (see image). Pour oil, vinegar, and vanilla into the wells.
- Pour water over all of the ingredients. Mix well with a fork, making sure to get all the dry mix that gets stuck in the corners.
- Before baking, give the pan a couple of taps on the counter to help release any bubbles. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out mostly clean.
- Serve plain, topped with powdered sugar, or topped with your favorite frosting. If frosting, allow the cake to cool to room temperate first.
Notes
Nutrition
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
Just made two of these, one with coffee and one with water. The one with coffee made the chocolate flavor pop so much more !!
That is a great idea, I have to try this!
What did you sub the coffee for?
The water
so just use pre-made coffee equal to the amount of water???
I have heard of people using 1 cup cooled coffee in place of the water, or 1/2 cup cooled coffee and 1/2 cup water.
that is tremendous because I don’t eat meat nor eat eggs so that is very good I will to know how u make a black fruit cake with out eggs
Can this be frozen?
Thanks.
Yes! Just be sure to freeze the cake before frosting it.
Can u reduce the amount of sugar used like to 1/4 cup instead of 1 cup?
I have not tried the recipe with less sugar so I can’t say for sure.
Is this low cholesterol and low fat?
It should be lower in fat and cholesterol than a typical chocolate cake made with eggs. You can check the recipe card above for nutritional information.
Thank you for sharing this I love to cook Like Grandma Did Will Try This Soon
can you make this with almond flour and sugar substitute?
I have not tried the recipe with almond flour or a sugar substitute myself so I am not sure. If you do decide to give it a try with those subs please come back to let us know how it came out, I am sure other readers visiting the post would find the information very helpful.
Have you tried the recipe with gluten free all purpose flour?
I have only made crazy cake with regular all-purpose flour. If you decide to try the recipe with GF flour please let us know how it comes out.
What temperature would you bake the crazy cake at?
Bake at 350 F as stated in the recipe card above.
Hello Jaclyn
Thank you so much for your very well described Crazy Cake Recipe 🤗😊
It sounds very tasty and easy, delicious going cake.
I will bake it soon and let you know my result.
I am from Switzerland, the Swiss German speaking part, living inbetween some mountains.
We now have winter time ans backing goods will warm up my kitchen 😉😀.
Kind greetings
Johanna 🙋♀️😊
I can’t wait to make this! Have all the ingredients on hand too!
I may try with the coffee instead of water as one person commented it made the chocolate flavor pop. Been craving chocolate and I love coffee ( if the flavor comes through)
Going to let my grandchildren help, they’ll love it!❤️💕❤️💕 thank you for this, sounds Delicious * Cake🌟