This week we celebrated our youngest daughter’s 17th birthday. Even though she has long since outgrown her egg allergy, Crazy Cake (also called Wacky Cake or Depression Cake) remains the one cake she asks for every year.
TWO-LAYER CRAZY CAKE (No Eggs, Milk Or Butter)
Also known as Wacky Cake or Depression Cake — no eggs, milk, butter, or mixers required. This one‑bowl layer cake is super moist and surprisingly rich. It’s a reliable go‑to for people with egg or dairy allergies and is naturally vegan. The recipe dates back to the Great Depression and is a wonderful, simple project to make with kids.
I used to make this cake in a baking dish every year, following the original single‑pan recipe. This year I doubled the recipe and finally baked it as a two‑layer cake, mixing the batter in one large bowl and dividing it between two 9‑inch round pans.
Layering a Crazy Cake is easy. I doubled the chocolate recipe below, mixed the wet and dry ingredients together in a large bowl, then split the batter evenly between the two prepared pans. Bake on the middle rack in a preheated 350°F oven for about 35 minutes, checking with a toothpick to ensure it comes out clean.
All of my Crazy Cake flavors can be made as layers
To make a layered Crazy Cake, double the single‑pan recipe and follow the same mixing method for wet and dry ingredients. Divide the batter between two 9‑inch (or 8‑inch) round pans and bake until a toothpick comes out clean. Oven times vary, so watch closely to avoid overbaking.
Oven baking times may vary, keep an eye on your cake to make sure you do not overbake.
This cake is incredibly simple and delicious — it actually tastes even better the next day.
PINNABLE IMAGE
TWO-LAYER CHOCOLATE CRAZY CAKE (No Eggs, Milk or Butter)
Ingredients
Dry Ingredients
- 3 cups all‑purpose flour
- 6 tablespoons unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 teaspoons white or apple cider vinegar
- 2 teaspoons pure vanilla extract
- 1/2 cup plus 2 tablespoons vegetable or canola oil (about 10 tablespoons)
- 2 cups water
Directions
Preheat the oven to 350°F (175°C). Prepare two 9‑inch round cake pans by greasing them, dusting lightly with flour, and lining the bottoms with parchment if desired.
In a large bowl, whisk together the flour, cocoa, sugar, baking soda, and salt. Make three small indentations in the dry mixture: two small and one slightly larger. Pour the vinegar into one, vanilla into the second, and the oil into the larger depression. Pour the water over everything and mix until the batter is smooth and lump‑free.
Divide the batter evenly between the two prepared pans and smooth the tops. Bake on the middle rack for about 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the layers to cool completely before frosting.
Frost and assemble using your favorite frosting — homemade or store‑bought. For a dairy‑free option, use a vegan chocolate frosting or dairy‑free buttercream.
- Oven temperatures and baking times vary; check your cake early to avoid overbaking.
- You can use 8‑inch or 9‑inch round pans; adjust baking time if needed.
- Fresh baking soda and vinegar help the cake rise, so make sure they are not expired.
Frosting suggestions: choose a dairy‑free chocolate fudge, a simple one‑minute chocolate frosting, or a dairy‑free buttercream if you need a fully vegan cake.
Thanks for stopping by — enjoy making this easy, nostalgic, and delicious Crazy Cake!
Cheers!