Easy Vanilla Crazy Cake

Name: Easy Vanilla Crazy Cake
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 1 1/2 cups all-purpose flour ((or gluten-free 1:1 blend)); 1 cup granulated sugar; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon white vinegar; 1 teaspoon vanilla extract; 1/3 cup vegetable oil ((or coconut/canola oil)); 1 cup water

Published by Ilyas, Date :

April 6, 2025

If you’re looking for a dessert that’s easy to make, uses pantry staples, and still delivers on flavor and texture, Vanilla Crazy Cake is the perfect solution. Also known as Wacky Cake, this Depression-era recipe is a soft, fluffy, and moist cake made without eggs, butter, or milk. Despite its simplicity, it’s incredibly delicious and versatile, making it ideal for dietary restrictions, budget-friendly baking, or when you need a quick treat with minimal effort. Whether you’re a seasoned baker or a beginner, this cake will become a go-to favorite.

Why You’ll Love This Recipe

No Eggs, Butter, or Milk: Perfect for vegan diets or when you’re out of traditional baking ingredients.
Super Easy to Make: No mixer required—just mix, bake, and enjoy. It’s perfect for beginners or busy days.
Moist & Fluffy Texture: Thanks to the clever use of vinegar and oil, this cake has an incredible crumb despite its simple ingredients.
Budget-Friendly: Made with basic pantry staples like flour, sugar, and oil, this cake won’t break the bank.
Customizable: Add frosting, glazes, or spices to suit your taste or occasion.

Ingredients

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

All-purpose flour (or gluten-free 1:1 blend for a gluten-free option)
Granulated sugar (adjustable if you prefer a sweeter cake)
Baking soda (the key to making the cake rise)
Salt (to balance the sweetness)
White vinegar (reacts with baking soda to create fluffiness)
Vanilla extract (for a classic, aromatic flavor)
Vegetable oil (or coconut/canola oil for a different twist)
Water (to bring everything together)

Optional additions: cocoa powder for a chocolate version, lemon zest for citrusy notes, or cinnamon for a spiced treat.

Step-by-Step Instructions

1. Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking pan with nonstick spray, butter, or oil to prevent sticking. For an extra layer of protection, you can line the pan with parchment paper.

2. Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Whisking ensures even distribution of the dry ingredients, which is crucial for consistent texture. If you’re using gluten-free flour, make sure it’s a 1:1 blend designed for baking.

Pro Tip: Sifting the flour and sugar before mixing helps eliminate lumps and creates an even lighter texture.

3. Create Three Wells

This step is what makes the Crazy Cake unique! In the dry mix, use the back of a spoon or your fingers to create three small wells. Pour white vinegar into one well, vanilla extract into another, and vegetable oil into the third. The vinegar reacts with the baking soda to help the cake rise, while the oil adds moisture and richness.

Fun Fact: The term “Crazy Cake” comes from this quirky yet effective method of combining wet and dry ingredients.

4. Add Water and Mix

Pour water evenly over the entire mixture and stir until smooth. Use a spatula or wooden spoon to ensure everything is fully incorporated. The batter will be thin but don’t worry—it will bake into a perfectly fluffy cake.

Tip for Success: Avoid overmixing, as this can lead to a denser cake. Mix just until no dry streaks remain.

5. Bake the Cake

Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Check for Doneness: Around the 25-minute mark, start checking the cake. If the edges are golden brown and the center springs back when lightly touched, it’s ready.

6. Cool and Serve

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Enjoy it plain, dusted with powdered sugar, or topped with your favorite frosting.

Serving Suggestion: Pair slices with a dollop of whipped cream or fresh berries for an elegant touch.

Servings and Timing

Servings: Makes 9 generous slices, perfect for sharing or enjoying throughout the week.
Prep Time: 5 minutes
Bake Time: 30-35 minutes
Total Time: 40 minutes

This quick and straightforward process makes it ideal for last-minute gatherings, school events, or cozy nights at home.

Variations to Try

Want to put your own spin on this classic? Here are some creative ideas:

Gluten-Free Option: Swap all-purpose flour for a gluten-free 1:1 blend. Ensure the blend contains xanthan gum for structure.
Chocolate Crazy Cake: Add ¼ cup cocoa powder to the dry ingredients for a rich chocolate version.
Lemon Crazy Cake: Replace vanilla extract with lemon extract and add zest of one lemon for a bright, citrusy flavor.
Spiced Cake: Mix in 1 teaspoon cinnamon or a pinch of nutmeg for a warm, cozy twist.
Vanilla Glaze: Drizzle a simple glaze made with powdered sugar, vanilla extract, and water over the cooled cake for added sweetness.

Storage and Reheating Tips

To keep your Vanilla Crazy Cake fresh and delicious, follow these guidelines:

Storage: Store at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to 5 days.
Freezing: Wrap individual slices or the entire cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Reheating: For a fresh-baked feel, microwave a slice for 10-15 seconds.

Frequently Asked Questions

Why is it called Crazy Cake?
The name comes from its unconventional method of mixing wet and dry ingredients directly in the same bowl, along with the surprising fact that it doesn’t require eggs, butter, or milk.

Can I use almond or coconut flour?
Unfortunately, these flours won’t produce the same texture. Stick to all-purpose flour or a gluten-free 1:1 blend for best results.

What’s the purpose of vinegar?
The vinegar reacts with baking soda to create air bubbles, helping the cake rise and achieve its fluffy texture.

Can I make cupcakes instead?
Yes! Divide the batter evenly among a lined muffin tin and bake at 350°F (175°C) for 18-20 minutes.

Does it taste like vinegar?
No, the vinegar’s sharpness disappears during baking, leaving behind a light, airy cake with no residual tang.

Can I use a different oil?
Absolutely! Coconut oil or canola oil work well, though vegetable oil provides the most neutral flavor.

How do I make it sweeter?
Increase the sugar slightly or drizzle a vanilla glaze on top for extra sweetness.

Can I frost this cake?
Yes! Vanilla or chocolate frosting pairs beautifully with the mild flavor of the cake.

Can I double this recipe?
Yes! Double the ingredients and bake in a 9×13-inch pan for 35-40 minutes.

Is this cake vegan?
Yes! With no eggs, butter, or milk, this cake is naturally vegan and suitable for plant-based diets.

Conclusion

Vanilla Crazy Cake is proof that you don’t need fancy ingredients or complicated techniques to create a delicious, moist, and fluffy dessert. This humble yet versatile cake is perfect for any occasion, whether served plain, frosted, or adorned with a simple glaze. Its ease of preparation, affordability, and adaptability make it a timeless classic that everyone should try at least once.

Ready to experience the magic of Crazy Cake? Gather your pantry staples, follow the simple steps, and enjoy every bite of this delightful treat. Your family and friends will love it—and they’ll never guess how easy it was to make!

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