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–+ servings
Crazy Cake
Crazy Cake, often called “wacky cake” or “depression cake,” became popular during times when eggs, butter, and milk were scarce. This simple chocolate cake relies on pantry staples like flour, cocoa, oil, vinegar, and water, with the vinegar reacting with baking soda to create a tender crumb without eggs. The result is a moist, rich chocolate cake that feels indulgent despite its humble ingredients. Topped with a warm cocoa pecan icing poured over the cake while still hot, it delivers deep chocolate flavor and nostalgic charm in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 420 kcal

Ingredients
  

Cake:

  • 2 ½ cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp salt
  • 2 tsp baking soda
  • 4 to 6 tbsp cocoa powder
  • 2 tsp vanilla extract
  • 2 tbsp vinegar
  • ½ cup oil
  • 2 cups water

Icing (while cake bakes):

  • 1 stick butter (½ cup, or oleo)
  • 3 cups powdered sugar
  • 3 tbsp cocoa powder
  • 6 tbsp milk
  • 1 tsp vanilla extract
  • ½ cup pecans (chopped)

Instructions
 

Step 1: Preheat Oven

  • Preheat oven to 350°F.
  • Grease a 9x13-inch baking pan.

Step 2: Combine Dry Ingredients

  • In a mixing bowl, add flour, sugar, salt, baking soda, and cocoa powder.
  • Stir to combine evenly.

Step 3: Add Wet Ingredients

  • Add vanilla extract, vinegar, oil, and water.
  • Mix until smooth.

Step 4: Bake the Cake

  • Pour batter into prepared pan.
  • Bake for 15–20 minutes until a toothpick inserted comes out clean.

Step 5: Prepare Icing

  • While cake is baking, melt butter in a saucepan.
  • Stir in cocoa powder and milk.
  • Remove from heat and mix in powdered sugar and vanilla.
  • Fold in chopped pecans.

Step 6: Frost While Warm

  • Pour icing over the cake while it is still warm.
  • Spread evenly and allow to set before serving.

Tips

  • Add chocolate chips for extra richness.
  • Substitute walnuts for pecans.
  • Use brewed coffee instead of water for deeper flavor.
  • Make it fully dairy-free by using plant milk and vegan butter.
  • Sprinkle flaky sea salt over icing for contrast.
  • Add cinnamon for a warm spice note.
  • Double the icing for a thicker layer.
  • Bake as cupcakes and reduce baking time.

Nutrition

Calories: 420kcalCarbohydrates: 62gProtein: 4gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 280mgPotassium: 140mgFiber: 2gSugar: 45gVitamin A: 250IUCalcium: 25mgIron: 2mg
Keyword chocolate, cocoa, dairy free, depression cake, easy baking, nostalgic, pantry cake, vintage
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