Crazy Cake Chocolate Cake is a wonderfully moist, rich chocolate cake made without eggs, milk, or butter—yet it tastes absolutely delicious. Also known as “Wacky Cake,” this dessert became popular during the Great Depression when ingredients were scarce, but creativity was abundant.
Chocolate Cake:
What makes Crazy Cake truly special is that it’s mixed right in the baking pan, making cleanup minimal and preparation incredibly easy. Despite its simple ingredients, it delivers a soft crumb, deep chocolate flavor, and irresistible texture that everyone loves.
History:
Crazy Cake originated in the 1930s during the Great Depression, when dairy products and eggs were hard to come by. Home bakers relied on vinegar and baking soda to create lift, replacing traditional ingredients without sacrificing taste. Over time, this cake became a classic American recipe cherished for its simplicity, affordability, and reliability.
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Crazy Cake Chocolate Cake
Ingredients
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 3 tablespoons cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- ⅓ cup vegetable oil
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
- In the pan, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Make three small wells in the dry ingredients.
- Pour vanilla, vinegar, and oil into separate wells.
- Pour water over everything and mix until smooth.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool slightly before slicing or frosting.
Notes
- Do not skip the vinegar—it reacts with baking soda.
- No eggs or dairy needed.
- Mix gently to avoid overworking the batter.
- Can be baked directly in the pan used for mixing.
- Tastes even better the next day.
Tips for Chocolate Cake:
- Add chocolate chips for extra richness.
- Use coffee instead of water for deeper flavor.
- Dust with powdered sugar or add chocolate glaze.
- Make it vegan-friendly (already is!).
- Serve warm with ice cream for best results.
FAQs for Chocolate Cake:
Q1: Why is it called Crazy Cake?
Because it’s made without eggs, milk, or butter—yet tastes amazing!
Q2: Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Q3: Does it taste like vinegar?
Not at all. The vinegar reacts with baking soda and disappears during baking.
Q4: Can I frost it?
Yes! Chocolate ganache or buttercream works perfectly.
Q5: How long does it stay fresh?
Up to 3 days at room temperature in an airtight container.
Conclusion:
Crazy Cake is proof that simple ingredients can create extraordinary results. Moist, chocolatey, and incredibly easy to make, this classic dessert is perfect for last-minute baking, budget-friendly treats, or when you’re out of eggs and milk. Once you try it, it’s sure to become a household favorite.