Crazy Cake

3 Posted by - June 14, 2013 - Food & Drink

There are many crazy things about this cake, not the least of which is that it does not call for eggs. Hence the name, I suppose… (It’s called crazy cake.)

You guys all made fun of me last time I substituted baking soda and vinegar for eggs in a recipe, but HA. This recipe is doing it on purpose. I feel smart now.

crazy cake ingredients

Another thing that makes a crazy cake crazy is that you mix it all in the pan you’re going to bake it in. I feel like a rebel doing shit like this, y’all.

crazy cake dry stuff

The instructions for this recipe said to poke three holes in the dry ingredients to pour the wet ingredients into. I did it with my finger, of course.

holes in crazy cake

Here’s a tip, though, free from me to you: Once you have used your finger to make a hole in your dry ingredients, do not lick it to clean it off. I am assuming you have seen the cinnamon challenge? If not, here:

It was kinda like that except with cocoa powder.

Also, the hole was too small. TWSS.

hole is too small TWSS

And, defying all logic, you then pour cold water over the whole thing and mix it up. I am not sure, in that case, what the point of the holes was, but whatever. Crazy cake lives up to its name yet again.

crazy crazy cake

Mixing cake in a pan is more difficult than you might imagine, and one tends to give up even though there are still lumps of white flour. (And by “one tends to give up,” I mean that I gave up, yo.)

lumpy cake

I baked it for 34 minutes. Then I let it cool.

crazy cake baked

When I went to cut myself a corner piece, most of it stuck to the pan, but I swear to you the directions clearly said “ungreased.” Next time I’m just going to spray everything with Baker’s Joy no matter what the directions say because I will never again believe anything that says a pan should be ungreased. Fuck that shit. Liars.

ungreased whatever

It tasted ok I guess. The outside was a little burned and chewy, but the inside part wasn’t bad. And, if you think about it, “crazy” is still a good name for the cake in this case, because it’s a little weird on the outside, but it’s good at its center. (Right? Right? I win the metaphor medal. Thanks.)



  • Chelsea June 14, 2013 - 9:51 am Reply

    Eh… I think I’ll just make a normal cake, with eggs… that one looks like it has liver spots.

    • Chelsea June 14, 2013 - 9:51 am Reply

      Although, that might have been why she covered it with powdered sugar.

  • Amanda June 14, 2013 - 9:55 am Reply

    We’ve been eating crazy cake for YEARS! We’ve never mixed it in the pan and it’s never stuck…it comes out like normal cake and we top it with cream cheese frosting. SO yummy! Sorry yours didn’t turn out so great 🙁

  • Mammie June 14, 2013 - 9:58 am Reply

    A whisk would have killed the lumps.
    Spray the pan with a mix of 2 parts white vinegar to 1 part lemon juice and 1 part dish soap (take a spray bottle and fill it half with vinegar, a quarter juice, and a quarter soap for those that have trouble with “parts” measurements), then let it sit for about a half-hour before washing and all that gunk will come right off.

    • whiskeygirl7 June 14, 2013 - 1:18 pm Reply

      I Started reading that Thinking You Were Giving Her An Alternative to grEasing The Pan..Got Really Freaked Out By The Dish Soap! (So Did My Phone Apparently Since All Words Now Start With A Capital…)

  • MI June 14, 2013 - 10:02 am Reply

    I’ve been baking this (we call it wacky cake) since I was a child. I never mix in the pan because it sticks. I top with a fudgey frosting! yum!

  • katiehippie June 14, 2013 - 10:59 am Reply

    In my experience, the ungreased pan thing is always and forever a lie.

  • EK June 14, 2013 - 11:18 am Reply

    This cake is what our family grew up on…don’t mix it in the pan, forget the three holes thing. Just mix it all together, use a whisk to get the lumps out, and yes, it will stick to the bottom because it’s super moist. We greased it with Crisco and then covered that with flour.

  • Stephwithstars June 14, 2013 - 11:21 am Reply

    My fiance made me this cake for my birthday this year and it was DELICIOUS. I’m pretty sure he mixed it all in a separate bowl, though. And greased the pan – I don’t care if recipes say not to, I always do it anyway because TRUST ISSUES.

  • Starsx7 June 14, 2013 - 11:28 am Reply

    it is also call depression cake… I used fudge frosting with it delicious

  • MaggieSnarkface June 14, 2013 - 11:32 am Reply

    You can also use a flax seed powder & water mix as an egg substitute in baking. I made carrot cake with it for my BF, when he didn’t eat eggs. The night I presented the cake to him, he said “I think I’m going to start allowing eggs in my diet again.” Prick.

  • Joy Lu Vasquez June 14, 2013 - 1:14 pm Reply

    My mom totally has a similar recipe for a cake called Crazy. Except she spells it Krazy Kake to make it crazier I guess. It is fantastic and turns out no matter how horrible you are in the kitchen!

  • ChickieD June 14, 2013 - 1:59 pm Reply

    I’ve made a few of these kinds of super easy cakes and now I just avoid them because they all meh. Even though the easiness is nice, like, Day 2 I just can’t even eat it because it’s just so blah.

  • Deb June 14, 2013 - 3:06 pm Reply

    I have made this Crazy Cake recipe for years! I have never mixed it in the pan, though. I mix it in a mixing bowl, and frost it with a rummy cooked chocolate fudge frosting. I make it for every pot luck:)

  • ericann25 June 14, 2013 - 3:52 pm Reply

    No that girl is crazy! You need to watch this craziness!

    • Karaline June 14, 2013 - 9:18 pm Reply

      oh my jeezuz! what the fuck man!? LMFAO. is she snorting while coughing because if she is, that is a talent man!

    • Karaline June 14, 2013 - 9:18 pm Reply

      maybe she needs a priest? i can’t stop laughing

    • Cassie July 8, 2013 - 9:09 pm Reply

      LMFAO!! What a f’n idiot! That did NOT in any way look like a cherry. Spitting and snorting…she should have kept that shit off the Internet LOL

  • jadestormcloud June 14, 2013 - 5:15 pm Reply

    I generally go with bananas as my egg substitute when making cakes. 1 banana=2 eggs. Cakes usually turn out great, & unless the recipe calls for a LOT of eggs, it doesn’t really affect the taste.

  • Jessi June 14, 2013 - 6:50 pm Reply

    I’ve done the baking soda + vinegar trick tons of times. 😉 It comes in handy for sure.

  • Kelly724 June 14, 2013 - 9:08 pm Reply

    PLEASE do the cinnamon challenge and make a video.

    • Squirrel June 15, 2013 - 3:48 am Reply

      No, Sonja, don’t. That stupid stunt can be dangerous. I cringed when the lady in the video filled a freaking soup ladle with cinnamon. Dumb ass.

  • Debbie Sheets Russell June 14, 2013 - 10:33 pm Reply

    My mom used to make cakes with vinegar….never understood why….guess we were too poor to buy eggs!

  • Baking Suit June 15, 2013 - 12:55 am Reply

    This is very similar to my go to chocolate cupcake recipe. I do mix it in my kitchen aid mixer though It’s always been a crowd pleaser and they almost never last more than 30 min at work. (The vegans and ones who keep kosher love it!)

  • PanyaV June 15, 2013 - 7:02 am Reply

    When I was a kid my mom got some Marlboro cookbook and a similar cake recipe was in it, made with coffee instead of water. I HATE coffee and this cake is delicious [everyone knows that coffee makes chocolate taste better, right?]. We’ve both made it dozens of times in a regular 9×13 pan and it’s always awesome. This was one recipe that we were both sad she lost with her other belongings in a house fire a few years ago, so I was really happy to find it online/that it wasn’t some obscure thing that no one else had heard of. Oh, and you also sprinkle the top with cinnamon-sugar before baking and it forms a slightly crunchy top that holds in moisture = YUM [that means you can’t cover leftovers tightly though, because that moisture will soak up the sugar and make the top sticky]. This link has the recipe and a picture of the ‘crust’ that forms on top:;id=81748

  • Eleni June 15, 2013 - 5:18 pm Reply

    Lol, that cinnamon challenge lady, I haven’t laughed that hard in a while! Maybe she shouldn’t have given in to peer pressure….

  • camila June 15, 2013 - 9:56 pm Reply

    I saw this recipe a while ago, and I have baked a few times since. I love it, and it tastes great!

  • Chris McL June 15, 2013 - 11:50 pm Reply

    My mum gave me this recipe years ago, from an American cook book she had called The I Hate To Cook Book (I still have it somewhere). I never managed to get it to work properly in my oven (bloody thing never would rise for me), then found to my surprise that the same recipe works brilliantly in the microwave

  • LINDA DORNER June 16, 2013 - 2:55 pm Reply

    I’ve made this cake a bazillion times and it never fails.

  • Mary June 20, 2013 - 2:39 pm Reply

    🙁 Sorry your cake turned out so bad. I wish you had gotten the recipe from my site, I have a step by step photo tutorial on how to make the cake. I have been making this cake for years, it always turns out great! I can tell from the photos, there was a mistake in the process – you needed to mix the dry ingredients BEFORE you added the wet ingredients to the holes. There is some science behind this cake – it was created during the Great depression, when dairy products were hard to come by. As for the mixing, some people mix it in a bowl, some right in the pan, regardless, the cake always turns out great! Oh, and I ALWAYS grease my pan. 🙂 You should try it again! I LOVE this recipe, I have a little one with an egg allergy – this is the only cake I make.

  • Melissa Lea-Wood June 21, 2013 - 12:29 am Reply

    Crazy cake is awesome even my 15 & 11 year olds make it, seriously try it again maybe from a different site 🙂

  • Goldie July 6, 2013 - 1:36 pm Reply

    You should should just do the pins. Maybe cut back on the part where you try to be funny?

    • Brandy July 7, 2013 - 1:15 am Reply

      Damn the bitch bug got all up in your panties tonight.

    • lovintheday July 10, 2013 - 4:20 pm Reply

      You must be new here, lol.

    • Max BabyyDoll September 7, 2013 - 4:59 am Reply

      you should just read the blogs. maybe cut back on the part where you act like a humorless bitch?

  • Sharon Bailgoat July 6, 2013 - 5:04 pm Reply

    Goldie down there is the inventor of crazy cake and is butthurt. I find you hilarious and I matter more than Goldie. Ask anyone. AMEN™!

  • Cone July 7, 2013 - 11:30 am Reply

    I make what I think is a version of this called “cock-eyed cake” from the ‘I hate to cook book” by Peg Bracken. I think it works better if you whisk your dry ingredient together previous to adding the liquid ones. Also, yes grease the pan.

  • ThetaSigma October 19, 2013 - 12:19 pm Reply

    Hey, no eggs! My brother is allergic, so maybe I’ll have my sis make this cake for him — even eggs in baked goods make him pretty damn sick (sometimes he’s an idiot and decides he’ll ‘deal with it, because it’s SOOOOOO GOOOOOOD’, but then at like midnight I hear him cursing himself). Anyway. This is bookmarked or whatever the fuck the old school version of ‘pinned’ is!

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