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Crazy Wacky Chocolate Cake

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 9

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

  • Preheat oven to 350°F (175°C).
  • Sift flour, sugar, cocoa powder, baking soda, and salt directly into an ungreased 8×8-inch cake pan.
  • Make three small wells in the dry mixture.
  • Pour vegetable oil into one well, vinegar into another, and vanilla into the third.
  • Pour water over everything and stir gently with a fork until fully combined and smooth.
  • Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool before frosting with your favorite icing.

Notes

  • 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.