Crazy Wacky Chocolate Cake is a classic Depression-era dessert made without eggs, milk, or butter. Mixed directly in the baking pan, this simple chocolate cake is incredibly moist, rich in flavor, and unbelievably easy to make with pantry staples.

Why You Will Love This Recipe

You’ll love this recipe because it’s simple, budget-friendly, and practically foolproof. No mixer, no eggs, and no bowls required—just stir everything together in one pan and bake. It’s soft, chocolatey, and perfect for anyone needing a quick dairy-free dessert.

Crazy Wacky Chocolate Cake

Sometimes the best recipes are the simplest ones. Crazy Wacky Chocolate Cake is proof that you don’t need fancy ingredients or complicated steps to create a rich, satisfying dessert.

This cake became popular during the Great Depression when ingredients like eggs and butter were scarce. Instead of traditional leavening methods, it uses baking soda and vinegar to create a light, tender crumb.

The magic happens right in the pan. Dry ingredients are sifted together, wells are formed, and wet ingredients are poured directly in before everything is mixed together. It’s as fun to make as it is to eat.

Because it’s egg-free and dairy-free, this cake is naturally vegan when frosted appropriately. It’s perfect for accommodating dietary restrictions without sacrificing flavor.

Despite its humble ingredient list, the texture is wonderfully moist. The oil keeps the cake soft, while the cocoa powder delivers deep chocolate flavor.

It’s ideal for last-minute desserts because the ingredients are almost always in your pantry. No need for butter to soften or eggs to bring to room temperature.

This cake works beautifully for birthdays, school events, potlucks, or casual family dinners. You can frost it with chocolate icing, vanilla buttercream, or simply dust it with powdered sugar.

Another bonus is how adaptable it is. You can double the recipe for a larger pan or turn it into cupcakes with slight adjustments to baking time.

It’s also a wonderful beginner-friendly recipe. Kids can help mix everything together without worrying about complicated steps.

If you’re looking for an easy, nostalgic chocolate cake that’s rich, moist, and incredibly simple, this Crazy Wacky Chocolate Cake is a timeless favorite.

Servings & Time

Servings: 9
Prep Time: 10 minutes
Bake Time: 30–40 minutes
Total Time: About 45 minutes

Ingredients

• 1½ cups all-purpose flour

• 1 cup white sugar

• 4 tablespoons unsweetened cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon vanilla extract

• 1 tablespoon cider vinegar

• 6 tablespoons vegetable oil

• 1 cup water

Instructions

1. Preheat oven to 350°F (175°C).

2. Sift flour, sugar, cocoa powder, baking soda, and salt directly into an ungreased 8×8-inch cake pan.

3. Make three small wells in the dry mixture.

4. Pour vegetable oil into one well, vinegar into another, and vanilla into the third.

5. Pour water over everything and stir gently with a fork until fully combined and smooth.

6. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.

7. Let cool before frosting with your favorite icing.

Tips

• Don’t Overmix: Stir just until combined for a tender crumb.

• Check Early: Ovens vary—start checking at 30 minutes.

• Frosting Ideas: Chocolate ganache, peanut butter frosting, or simple glaze all work well.

• Make Cupcakes: Bake in lined muffin tins for about 18–22 minutes.

• Storage: Keep covered at room temperature for up to 3 days.