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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}
This cake is so easy and delicious! I frosted it with dairy free chocolate mocha frosting. But, it is not completely dairy free if you use butter to grease your pan. I used cooking spray. This was a hit with my family!
I’m so glad you like the cake, Dee!
I’ve made this crazy cake several times always in pan. It comes out perfect and I make peanut butter frosting. Its delicious!!!
I’m thrilled that you’re enjoying the cake, Christina! I bet it’s awesome with peanut butter frosting too.
I just want to suggest replacing the GF flours with King Arthur’s baking mix. I have used in many recipes with great results!
That’s great to know, Cathy!
My family has been baking this cske since about 1945. We never grease the pan. My sister sent a letter to Hostess and got the recipe for the filling they use in the Devil dogs. We use that for the frosting. it is so delicious and keeps the cake moist.
I’m so glad that your family likes the cake too, Paul!
Is the calorie count with or without the frosting?
The calorie count is for all ingredients listed in the recipe card, Brenda. The frosting is not included.
I don’t have any white vinegar. Can I use apple cider vinegar?
Absolutely, Sandy. That should work fine.
Can I use cake flour? I’m trying to ration my AP flour in this Covid-19 quarantine
Yes, this will work nicely with cake flour, Libby.
Thank you for this…with this coronavirus quarantine ingredients were sparse and we were craving desserts…this worked out in a pinch!
I’m so glad that you like the cake, Carmen!
Easiest cake I’ve made! On pan, one fork, 45 min. From start to finish! I have a convection oven so it only took 25 min to bake. Soft ,tender, fudgy, yum! Also great for my vegan friends!
I’m so glad that you like the cake, Karen.
I am not a chocolate cake person, more of a vanilla gal. How would I adjust the recipe without the powdered cocoa?
I haven’t tried it myself, but I’ve seen recipes for Vanilla Crazy Cake. It’s definitely worth doing a google search to see what you can find.
Do you half the frosting recipe for this 8 inch cake?
Yes, I could reduce the frosting for the smaller cake, Caitlin.
Gluten free tip. 1/2 the flour and use apple cider Vinegar. Super moist and yummy 😃
Thanks for the tip, Belinda.
OMG I Love this cake Yummmm mmmm mmmm Thank you very much as I can’t eat eggs
I’m so glad you like it, Melvina!
I have tried many different Vegan brownie recipes and this is by far the best!!! Everyone in my family loves it!!! I do too….I’m a chocoholic for sure. The only thing different I do with the recipe is that I do not add the oil and I use only a 1/2 teaspoon for the Baking Soda. And only 3/4 cup of organic cane sugar.
I’m glad you’re enjoying the recipe, Raquel!
I’ve made the cake a couple of times & I used a bowl to mix it. Added it to the greased pan and had no problem with it coming out lopsided. It’s a great cake! I will definitely be making it again & again.
That’s awesome to hear, Carol.
This cake is so good! I made it on a whim just to see what it would be like. I was completely surprised and delighted by the result. It might be the best chocolate cake I’ve ever made. It has a perfect chocolate taste, not overly sweet but sweet enough to enjoy without icing. I served it with powdered sugar on top and whipped cream on the side. We liked it even better the next day when it had been in the refrigerator overnight. I’ve sent the recipe to 3 people because it is that good and the way it comes together is so fun. It will be my go-to recipe for chocolate cake now.
I’m so glad that you love the cake so much, Sara!
To make gluten free have you tried Bob’s one for one flour mix?
To be honest, that is not my favorite mix, Questa. But, I haven’t tried it in years, so it’s possible it’s been updated. If you try it, let me know what you think.
My mom made a version of this cake when I was growing up. We called it Looney cake. Her recipe makes a 9 By 13 size. Making it today for grandchildren.
I love hearing all of the different memories people have of this recipe, Deb.
Good but an awful lot of icing can make another cake
If you’re referring to the fluffy chocolate frosting, yes, it’s a large batch recipe.
Absolutely love this cake – reminds me of childhood – but I have a question I can’t find answered anywhere. I see so many recipes for it with the same ingredients EXCEPT for the amount of vinegar to use. So many use only 1 teaspoon vinegar but quite a few use 1 Tablespoon – which is it supposed to be? And does it matter? Thoughts? Again, this is one of the best and easiest recipes for an incredibly simple and delicious cake I’ve made in years.
I’ve only made it this way and it works perfectly. So, I can’t speak to how it would work with more vinegar.