Why You’ll Love This Recipe

No Eggs, Milk, or Butter: Ideal for those with dietary restrictions or when pantry staples run low.
One‑Pan Convenience: Mix and bake right in the pan—minimal cleanup required.
Quick and Easy: Straightforward, no‑fuss instructions—perfect for busy days.
Versatile and Customizable: Add spices, coffee, or mix‑ins like chocolate chips to personalize the flavor.
Soft, Moist Texture: The baking soda–vinegar reaction creates a tender crumb—even without eggs.
Occasion‑Friendly: Works for birthdays, potlucks, weeknight desserts—dressed up or served plain.

Vanilla Crazy Cake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Baking soda
Salt
Vegetable oil
White vinegar
Vanilla extract
Cold water

Optional for frosting: melted butter, powdered sugar, vanilla, milk

Directions

Preheat oven to 350 °F (175 °C).
In an ungreased 9×9‑inch pan, whisk together flour, sugar, baking soda, and salt.
- Pro tip: You can use an 8×8‑inch pan—just increase baking time by 3–6 minutes.
Create one well in the center and two smaller wells on either side with your fingers or a spoon.
Pour vegetable oil into the center well, vinegar into one smaller well, and vanilla into the other.
Pour cold water over the top.
Whisk or stir gently until smooth; tap the pan lightly to release any air bubbles.
Bake for 25–30 minutes, or until a cake tester comes out clean—watch closely near the end to avoid overbaking.
Cool completely before serving.
Frosting (optional): Mix melted butter, vanilla, powdered sugar, and milk until smooth. Beat 2–3 minutes to a buttercream consistency; add milk as needed.

Servings and timing

Yields: A 9×9 pan, approximately 9 servings. (If using 8×8 pan, yields about 9, slightly thicker pieces.)
Prep time: ~10 minutes (includes mixing and creating wells)
Baking time: 25–30 minutes

Variations

Swap water for coffee to deepen flavor.
Add spices like cinnamon or nutmeg or toss in chocolate chips.
Top with powdered sugar, homemade frosting, sprinkles, or serve with ice cream.
For cupcakes: portion into lined muffin tins and bake ~15–20 minutes.

Storage/Reheating

Room temperature: Keep covered for up to 1 day.
Refrigerator: Store airtight for 5–7 days; bring to room temperature before serving.
Freezer: Wrap tightly and freeze up to 4–6 months; thaw at room temperature.
Reheat: Microwave slices for 10–15 seconds to soften.

FAQs

1. Why does this cake rise without eggs?

The vinegar reacts with baking soda to produce carbon dioxide bubbles, creating a light and fluffy texture.

2. Can I mix the batter in a bowl instead of the pan?

Yes—mixing in a bowl works just fine, though using the pan streamlines cleanup.

3. Why is my cake dense?

Overmixing or packing too much flour can weigh it down—measure carefully and stir gently.

4. Can I use a different vinegar?

You can substitute apple cider vinegar or even lemon juice without affecting texture.

5. Why did the cake sink in the middle?

It likely needs more baking time, or the oven door was opened too soon. Let it finish baking and cool properly.

6. Can the recipe be doubled?

Yes—use a larger pan like 9×13 and adjust baking time accordingly.

7. Should I serve it warm or cold?

Both! Warm brings out a soft, comforting texture; cold yields a firmer slice.

8. Can I turn it into cupcakes?

Absolutely—divide into muffin tins and bake until a toothpick comes out clean (~15–20 minutes).

9. Is Vanilla Crazy Cake suitable for special occasions?

Yes—it’s easy to dress up with frosting, sprinkles, or elegant presentation.

10. How do I get neat slices?

Let the cake cool fully before slicing. Use a sharp knife, wiping it clean between cuts.

Conclusion

Vanilla Crazy Cake is proof that simplicity can be extraordinary. This charming Depression-era recipe delivers a soft, flavorful cake using no eggs, butter, or milk—just combine, bake, and enjoy. Whether dressed up or served plain, it’s a dependable, delicious treat for any moment.