This crazy cake is made without butter, eggs or a mixing bowl. All you need are some pantry staples, which are mixed directly in your baking pan. The result is a deliciously moist and tender made-from-scratch chocolate sheet cake. This is such an easy and quick cake to make.
I recently stumbled upon the concept of crazy cakes and of course I was intrigued and had to try it out for myself. This recipe seems particularly fitting now, since this cake can be made with just a few pantry staples.
What is Crazy Cake?
Crazy cake, sometimes referred to as wacky cake is a cake that was created during World War II rationing, when ingredients like eggs and milk were scarce. I’ve also made an Italian water cake, which is the same concept – no eggs, butter or milk required.
All the ingredients are added directly to the baking pan and mixed before going into the oven to bake. The cake bakes up much like a traditional cake, with a tender and moist crumb.
Crazy Cake Taste and Texture
The cake tastes very much like a traditional chocolate sheet cake, though a little bit less rich. The cake reminded me a lot of my chocolate cake mix mug cake, which is not a huge surprise since that is also a cake made without eggs or dairy.
How to Make Crazy Cake
The process for making crazy cake reminds me of the dump cake recipes I’ve shared.
- First, you add all the dry ingredients directly into your pan and whisk them together.
- Then you make a few wells in your dry batter to pour in the wet ingredients.
- Everything is then whisked together until your batter is smooth and evenly combined. The cake is then ready to go in the oven.
More Easy Cake Recipes
Crazy Chocolate Cake
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 cup granulated white sugar
- 1 tsp baking soda
- 1/2 tsp table salt
- 1 tsp white vinegar
- 1 tsp vanilla
- 1/3 cup olive, vegetable, or canola oil
- 1 cup water
Chocolate Ganache Frosting (optional, not dairy-free)
- 4 oz heavy cream
- 4 oz semi-sweet chocolate finely chopped
- Preheat oven to 350°F. Line an 8 inch x 8 inch baking pan with parchment paper.
- Add flour, cocoa powder, sugar, baking soda, and salt directly into baking pan. Whisk together until evenly combined.
- Make two small wells and 1 large well in the dry ingredients. Add vanilla to one small well and vinegar to the other small well. Add oil to the large well. Pour the water over the top and whisk everything until batter becomes smooth and evenly combined.
- Place cake into oven and bake for about 35 minutes or until a toothpick inserted comes out clean. Let cake cool completely before frosting. You can top with your favorite chocolate frosting, powdered sugar, or chocolate ganache.
- To make chocolate ganache: Add chopped chocolate to a medium bowl. Bring heavy cream to a simmer on the stove. Pour heated heavy cream over chopped chocolate and immediately start to mix until the chocolate is completely melted and smooth. Let chocolate ganache cool at room temperature or in the fridge until it becomes firm enough for frosting the cake.
- Recipe from Barefeet in the Kitchen.
- If your cocoa powder has clumped up due to moisture, break up the clumps before adding it to the baking pan.
- Do not leave out the vinegar. It is used to activate the baking soda.
- The recipe can be doubled and baked in a 9 x 13 inch baking pan. Baking time should be about the same and should not be doubled.
- Estimated nutrition does not include frosting.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.