Say goodbye to store-bought cake mixes! This delectably moist chocolate cake can be whipped up in just 5 minutes using a handful of simple, budget-friendly ingredients.
Would you believe that you can bake a rich and super moist chocolate cake without using eggs, butter, or milk? It may sound impossible, but Crazy Cake (also known as Wacky Cake) has been a beloved favorite since the Great Depression.
Why You’ll Love This Homemade Cake Recipe
- Quick and Easy to Make: With just 5 minutes of prep work, you can simply dump all the ingredients into a bowl and mix them.
- One Bowl Recipe: This cake is a dream come true for minimalists. There’s no mess to clean!
- No Mixer Needed: Forget about the electric mixer. Just mix everything together by hand, and you’re ready to bake.
- Budget-friendly: At just $1.15 to make (calculated using Aldi prices), this cake won’t break the bank.
- Made with Simple Pantry Staples: No need to worry about preservatives, food dyes, or obscure ingredients. This cake is made with everyday ingredients that you probably already have in your kitchen.
Watch Video: Learn How to Make This Recipe
Crazy Cake Ingredients
- Flour: All-purpose flour works perfectly fine.
- Sugar
- Cocoa Powder: Regular unsweetened cocoa powder is the go-to, but dark cocoa powder can be used for a richer flavor. If you choose to use dark cocoa powder, consider increasing the sugar to 1 3/4 cups.
- Baking Soda
- Salt
- Water
- Oil: Canola or vegetable oil are budget-friendly options, but coconut oil works too.
- White Vinegar
- Vanilla
How to Make Wacky Cake
STEP 1: In a bowl, combine all the ingredients. Mix them together and pour the batter into a greased 9×13 baking dish.
STEP 2: Bake the cake at 350 degrees for 30 to 35 minutes.
Expert Tips
- Frosting: Add your favorite frosting, such as Quick Caramel Icing or 5 Minute Chocolate Buttercream Frosting, to top off your crazy cake.
- Storing: Covered, this cake can be stored on the counter or in the refrigerator for up to 5 days.
- Layered Cake: If you prefer a layer cake, you can use two round cake pans or two 8×8 cake pans. Just remember to reduce the baking time to 20-25 minutes.
- Freezing Unfrosted Cake: Wrap the cake in plastic wrap and aluminum foil before freezing, or freeze it directly in the pan, covered with plastic wrap. Thaw it completely before frosting.
- Freezing Frosted Cake: Not all frostings freeze well, but if you’re using buttercream or a shortening-based frosting, you can frost the cake before freezing. Freeze it directly in the pan (covered with plastic wrap) or cut it into slices and transfer them to a freezer-safe container.
More Recipes You’ll Love
- Super Moist Gingerbread Cake with Caramel Icing
- Easy Apple Dumpling Dessert
- Homemade Cool Whip
- Super Easy Strawberry Pie
- Fresh Strawberry Yogurt Cake
For more delicious recipes, visit Family Cuisine. Happy baking!
