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Chocolate Crazy Cake is one of the easiest cakes you’ll ever make. Like my beloved Cinnamon Toast Cake, this is an egg-free cake, but the Crazy Cake also requires no dairy.
This makes it the perfect dessert to make on a whim with little more than a handful of things from the pantry.
Old Fashioned Crazy Cake
I’m willing to bet that if you could peek inside your grandmother’s recipe box, you might find this recipe. Also called a Wacky Cake, Depression Cake or War Cake, this Chocolate Crazy Cake is a simple chocolate cake that requires no dairy and no eggs.
The Crazy Cake was created during World War I when ingredients were difficult to find and purchase. Dessert was a luxury during those times and this cake helped make it possible to enjoy an occasional sweet treat.
Crazy Cake
The basic recipe for this Chocolate Crazy Cake is simple as can be with just a handful of ingredients. It’s terrific with just a sprinkling of powdered sugar over the top.
To make it a little fancier, I chose to frost the cake with my favorite Fluffy Chocolate Frosting. If you need a dairy-free frosting or a vegan cake, this Rich Chocolate Vegan Frosting or this Vegan Maple Cream Frosting would be perfect for that.
Tips For Making Crazy Cake
While it might sound silly to follow these directions exactly, trust me here. It’s easy as can be and the clean-up is a breeze. Grease the pan, add the dry ingredients and make wells in the flour for the wet ingredients.
Pour water over the top and stir or whisk well with a fork until the wet and dry ingredients are well incorporated.
I’ve been making this cake for more years than I can remember and I’ve always made it as written. As I was making this cake to photograph and share with you, I wanted to add a note to the recipe that says, feel free to just mix the cake batter in a bowl if that’s your preference.
HOWEVER, I tried that twice and the cake turned out lopsided. How is that even possible? I can’t figure out if that’s a weird fluke or actual food science, but I recommend that you make it as written.
Kitchen Tip: I use this baking pan to make this recipe.
Crazy Cake Recipe
- Preheat oven to 350°F. Grease an 8-inch square pan with butter. In the greased pan, combine the flour, cocoa powder, sugar, baking soda, and salt. Whisk lightly with a fork or small whisk to combine.
- Make two small wells and 1 large well in the dry ingredients (as pictured) and add the vinegar, vanilla, and oil to the wells. Pour the water over the top and whisk again to combine thoroughly.
- Bake for 35 minutes, until a toothpick inserted comes out clean. Cool completely. Sprinkle the cool cake with powdered sugar or top with your favorite frosting.
Gluten Free Crazy Cake
I’ve said more than once that “good enough for gluten-free” simply doesn’t cut it here. I test most gluten-free baked goods side by side with their traditional counterparts and the gluten-free variations I tried for the crazy cake recipe were simply not the same.
I will continue to work on this one and will update here if I find a substitute truly on par with the original. Because I’ve had so many requests for a gluten-free crazy cake recipe, I’ve included the best adaptation I’ve come up with so far in the recipe notes.
The gluten-free crazy cake is tasty, but there is something slightly different and it isn’t a perfect match for the original.
For a gluten-free chocolate cake that you’ll still be dreaming about the next day, I highly recommend The Best Gluten Free Chocolate Cake and The Best Gluten Free White Cake.
Chocolate Crazy Cake
Ingredients
- 1 1/2 cups all-purpose flour *
- 1/3 cup unsweetened cocoa powder
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1/3 cup light flavored olive oil or the alternate oil of your choice
- 1 cup water
- 1/2 recipe Fluffy Chocolate Frosting (optional)
Instructions
- Preheat oven to 350°F. Grease an 8-inch square pan with butter or a dairy-free alternative. In the greased pan, combine the flour, cocoa powder, sugar, baking soda, and salt. Whisk lightly with a fork or small whisk to combine.
- Make two small wells and 1 large well in the dry ingredients (as pictured) and add the vinegar, vanilla, and oil to the wells. Pour the water over the top and whisk again to combine thoroughly.
- Bake for 35 minutes, until a toothpick inserted comes out clean. Cool completely. Sprinkle the cool cake with powdered sugar or top with your favorite frosting. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 4/9/18 – recipe notes and photos updated 3/2/22}
Our Grandmother always made Crazy Cake for all of her grandchildren when we would come for visits. All of us were eager to have Grandma’s Crazy Cake (no frosting needed). Today I am the appointed cousin who makes the Crazy Cake for the Cousins get togethers. Not only do I make one to eat for the get together, but also extras for cousins to take home
Awe, I love this, Shareen.
I came across this recipe just a few weeks ago and since then it has become my favorite! I bake a lot and take meals to people, this is now one of their requests! I always use a bowl rather than in the pan and it works perfectly! I recently put the cake mix into a 24 Oz Ball jar, fits perfectly, with the liquid instructions for friends that don’t bake! Cake in a jar! Placed chocolate chips in a baggie and confectioner sugar in another baggie with instructions for what to add to that! They were thrilled!
Thank you for this amazing and easy recipe!
What a thoughtful and fun gift idea, Teri.
I hope I find this cake SUPER easy and good to make, if so then I might make it for my cousin and his family ,he just got done with cancer and we are going to have an open house for him! I’m excited to try it!
What great news for your cousin. I hope the family enjoys it.
Just FYI I LOVE your recipes.I’ve always wanted to be a cook or a songwriter and I still can’t believe you are one of them! You’re SO lucky to be able to make recipes! I hope that I’ll be able to do something like that!
Thank you, Helena, you are the sweetest.
Super easy and delicious. I happened to be out of eggs and thought I would give this a try. I was worried that the cake would stick to the pan after stirring the mixture directly in the pan — it didn’t. I was hoping it wouldn’t be too sweet — it wasn’t! I used dark cocoa and topped it with peanut butter frosting. Definitely a keeper!!
It really is CRAZY how well it works.
What did you use to grease the pan? I used a cooking spray and my cake definitely stuck to the bottom. I can’t use butter because then it wouldn’t be dairy free. The recipe worked great other than it not coming out of the pan in one piece ☹️
Jenn – Cooking spray is not your friend in this recipe. You need something that will remain on the sides while you mix it in the pan. If butter isn’t an option for you try shortening.
Thank you for your review, I was reading the reviews before making the cake, in case there were any tips , and I wanted to know if it was dry or not. I was thinking of pairing it with a peanut butter frosting and your review has convinced me to give it a try.
This recipe has been in my late wife’s family for years. It’s a family tradition. I had never had until my mother in law made it and I loved it. Enjoy, it will become a family favorite, and it’s great for vegans and those who are lactose intolerant.
Has anyone tried replacing the oil with applesauce?
While I have done that often I have not tried it in this recipe.
Made this cake a dozen or more times since I first saw it back in 2018. Also the frosting. Easy, never fails, and the icing is wonderful.
Aww thank you, Patricia. I am so happy you enjoy it.
This cake and frosting are perfect! Not too sweet and perfect size. So easy to make. It’s a keeper!
Agreed! Is it the perfect combination, Susan.
I’ve made this cake for years, originally finding it in a Junior League cookbook. There is a 2 layer frosting/icing that it is presented with. One is basically a bland flour paste and the second is a chocolate wet thing you pour over the first and they blend together and it is…..wow…it was a Junior League out of Wisconsin. If I could post or send a photo of the recipe I would.
I’m so glad the cake brought back memories, Jeff. It’s a staple in our household. Enjoy, and happy baking.
Seriously, since I found this recipe it has become my go to for an “everything homemade” dinner for friends, especially when taking a meal to a family…The reviews have been endless and amazing!! The frosting is especially unique in texture and flavor and is perfect with this eggless cake below!
What a great review, Terri. I’m so happy you are enjoying the recipe.
Why is this cake SO good?! I was just looking for an easy treat to cure my sweet tooth, not the best chocolate cake recipe ever but I found it anyway! I have no idea how this cake has the best crumb, the best moisture, the best flavor without eggs or butter but now I’m confused why cakes would ever have those when you clearly don’t need them. Thank you for this recipe, it’s a new staple in our house!
Happy to hear that the chocolate cake was a hit, Katy! Eggs and butter are delicious, too, but I agree: recipes like this show that they’re definitely not necessary in order to make a great dessert. Enjoy, and happy baking!
Question, is this cake stackable to carve out images for a customize cake? And can it be made as a vanilla cake? I was going to make my son a chocolate and vanilla swirl cake and was wondering if this chocolate cake recipe could be done as a vanilla cake as well.
Hello! I wouldn’t recommend stacking this cake. It’s very moist, and it might lose its shape if it’s cut or stacked too much. While I would imagine this recipe would work well as a vanilla cake, I haven’t tried making it that way before.
Does the batter work for cupcakes as well?
Hi, Carolyn! While I’m sure it would, I haven’t tried baking cupcakes using this batter before, so I’m not sure how cook times/temperatures would need to be adjusted.
I made this cake today and for some reason it did not rise, not quite sure why any help would be great!
I think that I messed up mixing everything together and I wound up putting everything in the bowl and mixed it up and poured it into the pan not sure if that had something to do with it or not? I need to make this again for a friend of mine that can’t do dairy.
This is a weird recipe in that it really is best when made in the pan as directed. It still should’ve risen for you though. Without being in your kitchen with you, it’s hard to guess what went wrong, Collin.
We love this cake so much, I make it like twice a weak! I have tweeked it due to dietary needs. 1 cup whole wheat flour, 1/2 c AP flour, 1/2 tsp of No Salt, 1 cup brown sugar. Perfectly moist and tasty!
I’m glad you’ve found a way to adjust the cake to fit your needs, Carrie. Happy baking.
Hi! If I make this 2 days before I serve it, should I keep it refrigerated or on the counter? Thanks!
This will be fine on the counter, Susan.
Easy and good! Made it first in bowl, still using wells. Reduced sugar to ¾ cup and added 2 tsp instant coffee to the cup of water. I have been using this recipe for 5 years now and just realized I had never rated. i before.
I’m so glad you like it!
Oh, how I loved “Wacky Cake” as a child, served with a dusting of powdered sugar! My mom always let me pour the liquid into the wells. Now, 50 years later, I will make this in my own grown up kitchen. TY for this recipe!
I’m so glad that you have fun memories of the cake as well.