Vanilla Crazy Cake

Vanilla Crazy Cake, also known as Depression Cake, is a simple yet delicious vanilla cake made without eggs, milk, or butter. Originally created during the Great Depression when ingredients were scarce, this cake remains a favorite today for its moist texture and incredible flavor. It’s easy to make in just one bowl and is perfect for those with dietary restrictions.

Why You’ll Love This Recipe

• No Eggs, Milk, or Butter – Perfect for those with allergies or dietary restrictions.
• Super Moist & Fluffy – Despite the simple ingredients, the cake is light and tender.
• One-Bowl Recipe – Minimal cleanup and easy preparation.
• Budget-Friendly – Uses pantry staples you likely already have.
• Customizable – Can be made into cupcakes, sheet cake, or layered cake.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Baking soda
• Salt
• White vinegar
• Vanilla extract
• Vegetable oil
• Water

Directions

1. Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking pan.
2. Mix dry ingredients – In a mixing bowl, whisk together flour, sugar, baking soda, and salt.
3. Make wells – Using a spoon, create three wells in the dry mixture. Pour vinegar in one, vanilla extract in another, and vegetable oil in the third.
4. Add water – Pour water over the entire mixture and stir until smooth.
5. Bake – Transfer the batter to the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool & Serve – Let the cake cool completely before frosting or serving as is.

Servings and Timing

• Servings: 9-12 slices
• Prep Time: 5 minutes
• Cook Time: 30-35 minutes
• Total Time: 40 minutes

Variations

• Gluten-Free Version – Use a gluten-free all-purpose flour blend.
• Chocolate Crazy Cake – Swap ¼ cup of flour with cocoa powder for a chocolate twist.
• Lemon Crazy Cake – Add lemon zest and replace water with lemon juice for a citrusy version.
• Coconut Flavor – Use coconut oil and add shredded coconut to the batter.
• Frosting Options – Top with vanilla frosting, chocolate ganache, or dust with powdered sugar.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep in the fridge for up to a week for longer freshness.
• Freezing: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
• Reheating: Microwave a slice for 10-15 seconds to soften.

FAQs

Why is it called Crazy Cake?

The name comes from its unique method of using no eggs, milk, or butter, making it a “crazy” way to bake a cake!

Can I use whole wheat flour?

Yes, but the cake may be denser. Try using half whole wheat and half all-purpose flour.

What can I use instead of white vinegar?

Apple cider vinegar or lemon juice works as a substitute.

Can I make this into cupcakes?

Yes! Bake in a muffin tin at 350°F for about 18-20 minutes.

Does this cake need frosting?

No, but frosting adds extra sweetness. A dusting of powdered sugar is a great alternative.

Can I use melted butter instead of oil?

Yes, but it will no longer be dairy-free.

How can I make this cake extra moist?

Increase the oil slightly or add a few tablespoons of unsweetened applesauce.

Can I double this recipe?

Yes! Bake in a 9×13-inch pan and adjust the baking time to 35-40 minutes.

What kind of frosting pairs best?

Vanilla buttercream, cream cheese frosting, or even a light lemon glaze work great.

Is this cake vegan?

Yes! This cake is completely dairy-free and vegan-friendly.

Conclusion

Vanilla Crazy Cake is a simple yet delicious dessert that proves you don’t need eggs, milk, or butter for a moist and fluffy cake. Perfect for last-minute baking, allergy-friendly diets, or just a budget-friendly treat, this cake is a must-try. Enjoy it plain, frosted, or with your favorite toppings!

Print