This Crazy Cake (also called Wacky Cake) is a moist and fluffy chocolate cake that doesn’t need eggs, milk, or butter. It’s quick to make with pantry staples and comes together right in the pan, which makes cleanup effortless.

Crazy Cake

Why I’ll Love This Recipe

I love how simple yet clever this cake is. It was created during the Depression era when ingredients like milk and eggs were hard to come by, but people still wanted a treat. I appreciate that I can mix everything directly in the pan—no extra bowls, no fuss. It’s naturally dairy-free and egg-free, so it works perfectly for almost any diet while still tasting rich and chocolaty.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
unsweetened cocoa powder
baking soda
salt
vegetable oil (or canola oil)
white vinegar (or apple cider vinegar)
vanilla extract
cold water

Directions

Preheat oven to 350 °F (175 °C).
Add the flour, sugar, cocoa powder, baking soda, and salt directly into an ungreased 8-inch square or round pan. Whisk together.
Make three wells in the dry mixture: one for oil, one for vinegar, and one for vanilla.
Pour the oil, vinegar, and vanilla into their wells, then pour the cold water over everything.
Mix well right in the pan until the batter is smooth.
Tap the pan lightly on the counter to remove air bubbles.
Bake for 25–30 minutes, or until a toothpick inserted comes out mostly clean.
Let cool before serving, either plain, dusted with powdered sugar, or frosted.

Servings And Timing

Servings: 9 slices
Prep time: 5 minutes
Cook time: 25–30 minutes
Total time: About 35 minutes

Variations

I like to play with the flavors depending on what I have at home:

Vanilla Crazy Cake: Swap out the cocoa for more flour and add extra vanilla for a light, golden cake.
Coffee Twist: Replace the water with cooled brewed coffee for a deeper chocolate taste.
Double Batch: Make a larger cake in a 9×13 pan by doubling the recipe and baking about 35 minutes.
Cupcake Version: Use the batter for cupcakes and bake 16–20 minutes.

Storage/Reheating

Unfrosted: I keep it covered at room temperature for up to 3 days.
Frosted: I refrigerate it and enjoy within 4 days.
Freezing: I wrap slices tightly and freeze them. They thaw beautifully and still taste fresh.

FAQs

1. Can I skip the vinegar?

No, I don’t leave it out. The vinegar reacts with the baking soda to help the cake rise and create the right fluffy texture. It doesn’t leave a vinegar taste.

2. Why is it called Crazy Cake?

It’s called Crazy Cake because of the unusual method—mixing the batter right in the pan without using eggs, milk, or butter.

3. Can I substitute olive oil for vegetable oil?

I don’t recommend it. Olive oil has a stronger flavor that can change the taste of the cake.

4. Can I mix the batter in a bowl instead of the pan?

Yes, I can. Mixing in a bowl first works fine, then I just pour the batter into the baking pan.

5. Does Crazy Cake freeze well?

Yes, it does. I freeze slices individually or the whole cake, then thaw before serving.

Conclusion

I find Crazy Cake to be one of the easiest desserts to whip up when I want something sweet without a lot of effort. It’s moist, chocolaty, and incredibly versatile. Whether I serve it plain, with frosting, or as cupcakes, it always turns out perfectly. This is a cake I can rely on anytime—and I know I’ll be making it again and again.