Vanilla Crazy Cake (No Eggs, Butter, or Milk) (2024)

By Rebecca Hubbell on March 20, 2023 | Updated September 23, 2023 | 1 Comment

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Vanilla Crazy Cake is a simple and quick cake recipe that’s made with pantry staple ingredients while leaving out butter, milk, and eggs! It only takes 30 minutes to make this homemade cake!

Snag another slice of cake by also checking out this Lemon Poke Cake as well as this scrumptious Blueberry Heaven On Earth Cake! Both desserts are prepped in just 15 minutes!

Vanilla Crazy Cake (No Eggs, Butter, or Milk) (1)

Vanilla Crazy Cake is an easy-to-make recipe that requires minimal ingredients and little effort! Simply mix up the ingredients, dump the batter into the prepared pan, and bake!

This low-maintenance dessert makes it perfect to whip up in a limited time when you have a gathering or picnic to attend!

Table of Contents

What Makes This Cake Crazy?

This Vanilla Crazy Cake is also commonly known as Depression Cake, as it was a popular treat to make during the Great Depression. Since it was made without butter, eggs, or milk, it was easier to make throughout that period because those ingredients were often too expensive or not available.

And since this cake is made without those common ingredients, it’s crazy that the dessert still comes out absolutely delicious!

All About Vanilla Crazy Cake

Taste: Though this cake is made with simple pantry staple ingredients, you’ll still find that each bite is filled with a sweet, vanilla flavor that leaves you wanting more! The taste of this cake is then completed with your choice of topping!

Texture: This crazy cake has an incredible tender, fluffy crumb! This delicious texture is the result of the chemical reaction from the combination of vinegar and baking soda.

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Kitchen Tips For Making This Vanilla Crazy Cake

Parchment Paper – Line your cake pan with parchment paper, allowing the parchment paper to stick up over the edge of the pan by a couple of inches. The extra over the sides allows you to easily remove the cake from the pan without damaging the dessert! For nice, clean cake edges, I like to rub a bit of butter or shortening all over the bottom and edges of the pan before adding in the parchment paper.
Vinegar – Vinegar is absolutely essential in this crazy cake recipe! Don’t worry; you cannot taste any vinegar in the cake! When this simple ingredient is combined with baking soda, it makes the cake rise. Without it, this dessert recipe would fail!
Cupcakes – Use this crazy cake recipe to make vanilla crazy cake cupcakes! Just be sure to use cupcake liners or grease the wells of the muffin tin generously to be able to remove the cupcakes easily. You’ll also need to reduce the baking time while also keeping an eye on them to be sure that they don’t overbake.
Funfetti Variation – Mix up some fun by stirring 2 tablespoons of sprinkles into the cake batter before pouring it into the pan. I’ve found that rainbow jimmies work best for funfetti cakes as they hold up well throughout the baking process!
Chocolate Variation – Add 6 tablespoons of unsweetened cocoa powder to make a chocolate cake! Check out our Chocolate Wacky Cake recipe.

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How To Make Crazy Cake:

Step 1: Whisk together the dry ingredients in a large mixing bowl.

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Step 2: Create wells in the dry ingredients and add the oil to one, vinegar to another, and vanilla to the last one.

Choose Your Topping!

Not only is this cake recipe easy to make using minimal ingredients, but you also get to choose your topping! Making this cake a true win-win all around!

Feel free to keep it simple and just dust the cooled cake with powdered sugar. Easy, yet you still create a tasty dessert.

For another quick and easy topping, grab your favorite canned frosting or a tub of Cool Whip from the store. When enjoying this cake with Cool Whip, I also like to serve it with fresh fruit!

You can also step it up a notch by topping the cake with a small batch of homemade buttercream frosting or fluffy 3-ingredient whipped cream!

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There’s always room for dessert, especially when it comes to this delicious Vanilla Crazy Cake! Another easy dessert worth checking out is this Strawberry Heaven On Earth Cake that takes just 15 minutes to throw together!

How To Store Vanilla Crazy Cake

If you have frosted this cake, it will need to be stored in the refrigerator in an airtight container. The leftovers can then be enjoyed for up to 5 days.

If the cake has not been frosted, then it can be kept in an airtight container at room temperature for 3 to 4 days.

Depression Cake FAQs

Can I Use Apple Cider Vinegar In This Cake Recipe Instead Of White Vinegar?

Yes, you can swap the white vinegar out for an equal amount of apple cider vinegar.

Is There Anything Besides Sprinkles That I Can Mix Into The Cake Batter?

Aside from sprinkles, you can also mix in chopped nuts or chopped-up fruit such as strawberries or blueberries. You can also try making this cake with mini chocolate chips!

Can I Use This Recipe To Make A Layered Cake?

Yes, this recipe can also be used to make a layered cake. To do this, I’d suggest using a 9-inch round pan. However, you will need to double the recipe to do so.

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Let’s Connect!

If you’ve tried thisrecipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!

Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!

4.60 from 5 votes

Vanilla Crazy Cake

Author Rebecca Hubbell

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Vanilla Wacky Cake is a simple and quick cake recipe that's made with pantry staple ingredients while leaving out butter, milk, and eggs! Takes only 30 minutes to make this homemade cake!

Equipment

8X8-inch baking pan
Mixing Bowl
Parchment paper
Whisk

Ingredients

▢ 1½ cups all-purpose flour
▢ 1 cup granulated sugar
▢ 1 teaspoon baking soda
▢ ½ teaspoon salt
▢ ⅓ cup vegetable oil or canola oil
▢ 2 teaspoons vanilla extract
▢ 1 teaspoon white vinegar
▢ 1 cup water

Instructions

Preheat the oven to 350°F and line an 8×8-inch square cake pan (or 9-inch round pan – see notes) with parchment paper so that the parchment stick up over the edge of the pan by a couple of inches for easy removal after baking.
Whisk together the 1½ cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking soda, and ½ teaspoon salt in a mixing bowl.
Create three wells in the flour mixture and add the ⅓ cup vegetable oil or canola oil to one well, 2 teaspoons vanilla extract to another, and 1 teaspoon white vinegar to another.
Pour the 1 cup water all over the top of the mixture and then whisk together.
Pour the batter into the prepared baking pan and bake for 22 to 26 minutes or until a cake tester comes clean from the center of the cake.
Let the cake cool in the pan for 10 minutes before removing it by lifting the parchment paper and transferring it to a wire rack.
Once cooled, frosting with desired frosting or serve plain with a dusting of powdered sugar, whipped cream, and berries.

Notes

For a funfetti cake, stir 2 tablespoons of sprinkles into the batter before pouring it into the pan and baking.
Vinegar is essential for the cake’s rise; do not omit it.
A bit of butter or shortening rubbed all over the bottom and edges of the pan before adding the parchment paper will help secure it so you have nice clean edges on the cake.
Frosting Ideas:
- Thawed cool whip (about 1/3 tub)
- Whipped cream (about 1 cup heavy cream whipped)
- Canned frosting
- Homemade buttercream (small batch)

Nutrition

Did You Make This Recipe?

Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!

Vanilla Crazy Cake (No Eggs, Butter, or Milk) (2024)

FAQs

What happens if you don't add milk to cake? ›

What happens if you don't add milk to a cake? If you completely omit the liquid in a cake recipe, the cake will turn out dry and possibly dense and/or crumbly. Liquid needs to be added in order to achieve a cake that's moist with a nice texture.

How do you bind a cake without eggs? ›

Apple sauce. For us Brits, apple sauce is a condiment for roast pork, but in the US, it's often used in baking, and can swap-in for eggs. Apples contain lots of gelatinous pectin, which will bind and give structure in a cake or muffin. If you're wondering how much to use, 60g is roughly the amount you need per egg.

Keep Reading ›

Why eggless cakes are not fluffy? ›

Eggless cake may not come out fluffy for a host of reasons like not sifting the flour well, inactive leavening agent, improper mixing or overmixing the batter leading to deflation of air bubbles.

Know More ›

Why do you put buttermilk in a cake? ›

The acidic content as well as fat, helps to tenderize the gluten from the flour by breaking down the protein strands. This results in a softer, more tender baked good. Buttermilk also adds a tangy flavor to baked goods, which can help to balance out sweet ingredients.

Can I use water instead of milk in a cake? ›

Water can be used in most recipes that call for milk. According to the USDA, 88 percent of the volume of milk is water.

Get More Info Here ›

What can I use instead of milk in cake? ›

Milk in most recipes hydrates the dry ingredients and adds flavor, and there are plenty of substitutes that can do just that without compromising the final result.

Half and half. ...
Heavy cream. ...
Nondairy milks, like soy and almond. ...
Sour cream. ...
Yogurt. ...
Evaporated milk. ...
Canned coconut milk. ...
Water.

Dec 3, 2021

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Why is my eggless cake rubbery? ›

Your Eggless Cake can be rubbery for two main reasons: overmixing the batter and using too much flour. Overmixing develops tough gluten (elastic protein in flour), while too much flour adds density.

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Why is my eggless cake too moist? ›

So, to prevent moist cakes, make sure you're binding the ingredients well. If over-mixing is a problem, so is under-mixing.

Get More Info ›

Why is my eggless cake gummy? ›

It is important to not overmix your cake, as mixing too much or too vigorously makes gluten – the protein in wheat flour that makes breads chewy – form too much structure too early in the cake-making process, which results in a gummier, less tender cake.

Can you skip buttermilk in cake? ›

Don't worry if you're short on buttermilk – it's super-simple to make your own version at home, and we've shared some of the best substitutes that you can use too, from lemon juice and milk, to plain yogurt or even kefir.

Show Me More ›

What does adding sour cream to a cake do? ›

How Is Sour Cream Used in Baking? Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.)

Can I use sour cream instead of buttermilk in cake? ›

Yes, you can substitute sour cream! Thin it with milk or water to get the right consistency. For each cup of buttermilk needed, use 3/4 cup sour cream and 1/4 cup liquid. Editor's Tip: Sour cream has a higher fat content, so this will result in richer-tasting foods.

View Details ›

Do you need to put milk in a cake? ›

One of the main roles of milk in baking is to provide moisture. It can help to keep baked goods from becoming too dry and crumbly, and can also add tenderness to the texture. In addition to adding moisture, milk can also help to create a softer crumb in breads and cakes.

What does adding milk to cake mix do? ›

Baking tip #2: adding milk to your box cake mix in place of water adds a dense texture to your dessert leaving it moist and flavorful like a homemade cake. Or, if you prefer, you can add buttermilk, giving your cake a tangy flavor to balance out the sweetness.

Is milk necessary in baking? ›

Milk encourages the browning reactions characteristic of baked goods like pastry crusts, cookies and biscuits. Milk contributes to the keeping quality of bread and gives it a soft crust. Additional protein and sugar (lactose) in milk adds more sweetness and a browner color to baked goods than water.

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What makes a cake dense vs fluffy? ›

If a recipe includes a lot of acid such as lemon juice and buttermilk and isn't lifted with enough baking powder, the cake will taste dense. In that case, you may need the addition of baking soda which will react with the acid and create a fluffier crumb.