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
{originally published 4/9/18 – recipe notes and photos updated 3/2/22}
sue | theviewfromgreatisland says
This is such a fun recipe, and I think it should be the first thing every kid learns to bake!
sHEILA says
I’ve been making this cake all my life! It was my mother’s recipe and she called it “Poor Mans Cake” because eggs were in short supply during WWII. The only difference is that her cake has 1Tbsp. of vinegar instead of a teaspoon. I’ve tried it both ways and I have better luck with a tablespoon. The cake is moister. This is the only chocolate cake recipe you will ever need> You can double the recipe and make a 9″ LAYER CAKE.
Mary says
That’s a terrific tip. I’m going to try it with a tablespoon next time and see if I like that even better!
Sally says
Great cake — I’ve been making it for years. I sometimes use cold coffee instead of water.
Heidi says
Great recipe to pull out at the last minute for quick desert. Have been baking this cake for just such occasions for about 50 years. Glad to see it appear. Hope the younger generation will also enjoy it.
Joanne says
This is a perfect little chocolate cake! I bake a crazy cake a few times each year, and they always come out great.
Debra says
I made this cake gluten free using Bob Mills gluten free 1 to 1 flour anfpd it turned out tender. My grand daughter is allergic to eggs and gluten , so this is the perfect chocolate cake.
Mary says
That is awesome to know!
Sue says
Looks so good…gonna make tday
Pic shows 9 cuts..but reads that it serves 12?
Can we cut icing recipe in half by ingredients to make less?
Mary says
Yes, I’d recommend cutting the frosting recipe in half if you don’t want a very thick layer of frosting. I cut the cake into 9 pieces on the day I shot the photo, but they were honestly too big. We liked it better cut into 12 servings.
Sue says
What is a light olive oil to use??
Mary says
Any light flavored oil will work fine. I like to use olive oil, but be careful not to use an extra virgin oil.
judith graham says
I have been making this cake for over fifty years and always mix it in a bowl.
Mary says
See, I couldn’t imagine WHY it would’ve been turning out strange either! I just thought it was a bizarre fluke that mine was weird. Good to know it works perfectly for you.
Robyn says
THANK YOU for being so thorough and not adopting the usual “good enough” attitude that most people have towards Gluten Free baked goods. As someone who has had to make the switch to GF after 30 years of gluten-filled food – and being an avid baker myself – it’s so disappointing to see the low-quality results of some GF recipes…. there are some truly terrible ones out there!!
Thanks for helping the GF community improve their recipes, instead of settling for the usual kinda-gross stuff that’s out there.!!
Patrick Smith says
Add peanutbutter with fluffy chocolate icing.
Tammy says
Can you substitute almond flour?
Mary says
Unfortunately, almond flour will not work the same way.
Jen says
I make this recipe for my family. They loved it!!! If i double this recipe and bake it in a 13 X 9 pan, how long should I bake it for?
Mary says
I don’t have that exact time, but I’m guessing about 8-10 more minutes. I’d recommend testing for doneness at the time listed in the recipe and then adding time according to that test.
Kathy Rohrbaugh says
This is a very easy and moist cake that I have been making for years. My grandmother and mother made this also. Use a tbsp of vinegar instead of teaspoon. I use coffee instead of water. Double the recipe for a layer cake. Enjoy! It is a keeper.
Debra says
I have made this cake gluten free with great success using Bob Mills 1 to 1 gluten free flour.
Peg says
My mother, sisters, and I have been making this cake for 60+ yers! We never have greased the pan! I often make with dark cocoa. Try this for the BEST frosting: break plain Hershey bars over the cake immediately as it comes out of the oven! Allow to melt and spread as necessary. I use about 4 Hershey bars for the 8 inch pan. I often double the recipe and bake as a 9×13. I have also used mint patties for the frosting, again break over the hot cake and then spread as needed.
Jen says
I tried this cake today because I’d heard good things! I haven’t eaten it yet, but it did take 42 min to bake. At 35 it was completely wet in the center.
It smells delicious!
Mary says
I hope you love it!
Bridget says
I’ve been making this recipe for almost 50 years and it has never take more than 35 minutes. What I learned by accident is not to substitute apple cider vinegar Or unpasteurized vinegar or it won’t rise. Great cake and lots of ways to frost it or not! Ice cream, whipped cream, mocha frosting, traditional chocolate or buttercream frosting or plain and it’s delicious!
Mary Younkin says
So happy to hear this, Bridget!
Patrick McMillan says
I add dried cherries, coconut and chocolate chips to the batter
Mary says
I bet that’s delicious, Patrick!
Therese Pollett says
I currently cannot eat eggs or dairy and this cake was perfect! I’m pretty picky about sweets and this recipe was a keeper. (I did not use butter to grease the pan and it came out great still.) Thank you!
Mary Younkin says
I am so very happy the cake worked for you, Therese! That’s great to hear.
Ruthie says
How about using 1 to 1 gluten free flour?
Mary Younkin says
I haven’t tried that myself, but if you’ve tested it before, it should work fine, Ruthie.