This vanilla depression cake recipe is sometimes called Crazy Cake because it is made without eggs, milk, or butter.
This Vanilla Depression Cake is something that many will remember grandma making when they were a kid. This delicious cake is famous for being so easy to make during the Great Depression when things like milk, butter, and eggs were scarce. Since it is still budget-friendly and delicious, it has made an amazing comeback and is back on our radar as a fun and yummy dessert.
Since this cake does not use eggs, milk, or butter, it is naturally egg-free and dairy-free, so you can serve it to friends who have an egg allergy or are lactose intolerant. It is also a delicious cake to serve to your friends who follow a vegan diet.
The below recipe is for a double layer cake. If you are trying to avoid dairy, you can frost it with Crisco Frosting or this Fluffy Dairy-Free Frosting Recipe. If you can have dairy, then try this recipe for the Fluffiest Buttercream Frosting Ever!
Vanilla Depression Cake Recipe
This vanilla Depression cake recipe is also called Crazy Cake or Wacky Cake because it is made without eggs, butter, or milk.
Ingredients:
- 3 1/2 cups all-purpose flour*
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons white vinegar
- 1 tablespoon + 1 teaspoon vanilla extract
- 1/2 cup + 2 tablespoons oil
- 2 cups water
Directions:
- Preheat oven to 375 degrees. Grease 2 – 9 inch round cake pans.
- Add the flour, sugar, baking soda, and salt to a large bowl.
- Add the water, oil, vinegar, and vanilla. Mix with a whisk until well-blended. Do not overbeat. It will still turn out even if there are a few small lumps.
- Divide the batter between the 2 greased cake pans.
- Bake on a middle rack of the oven for 35 minutes or until an inserted toothpick comes out clean.
*You can substitute gluten-free all-purpose flour to make this cake gluten-free.
This delicious vanilla depression cake is so simple to make. The best of the best in cakes! You can easily make this a gluten-free recipe by using your favorite all-purpose gluten-free flour, or add various flavors of icing to create a great cake that is unique to your preferences.
Looking for more depression era recipes? Try my Chocolate Depression Cake Recipe, this Tomato Soup Cake Recipe, or any of these delicious Crazy Cake Recipes. And here are some Depression Era Tips to help you save money on your food bill.
Printable Recipe Vanilla Depression Cake
- 3½ cups all-purpose flour*
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons white vinegar
- 1 tablespoon + 1 teaspoon vanilla extract
- ½ cup + 2 tablespoons oil
- 2 cups water
- Preheat oven to 375 degrees. Grease 2 - 9 inch round cake pans.
- Add the flour, sugar, baking soda, and salt to a large bowl.
- Add the water, oil, vinegar, and vanilla. Mix with a whisk until well-blended. Do not overbeat. It will still turn out even if there are a few small lumps.
- Divide the batter between the 2 greased cake pans.
- Bake on a middle rack of oven for 35 minutes or until an inserted toothpick comes out clean.
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Cheyanne says
I’ve been wanting to try this! I have everything but the vinegar. Sigh. I need to suck it up and just buy the giant jug! I’m always using it to clean. 🙂
Tammy says
Substitute lemon juice for vinegar. It’s the acid in them mixed with the baking soda that causes the cake to rise.
Claudia says
And then you have a lemon cake
Christian says
Do you think that apple cider vinegar would work?
Alea Milham says
Yes, though it may alter the flavor.
Shannon says
Is it the vinegar included in the first five ingredients or is it put into a well or both? I really want to try this!
Alea Milham says
It goes in one of the wells.
Emily says
Ok so first off…this is the BEST cake. I have made it twice and it tastes incredible, is the perfect texture, and is SO EASY TO MAKE. I cannot say enough about it. 10/10, do recommend.
I just have to ask… why the wells for wet ingredients? What’s the difference between doing that and just pouring it in however? I have next to no baking experience and am just so curious!
Alea Milham says
It will turn out well even if you mix it all in a bowl and then pour it into a pan and let it bake.
Aryane says
Hi! This cake looks delicious!!
Have you ever tried making it with less sugar? 2 cups is a lot and it would definitely be too sweet for my taste, but I’m not sure how much I can cut off without altering the texture.
Thanks 🙂
caitee says
Do you recommend using coconut oil for this recipe?
Nina says
My mom now 88yrs old has made for years a depression cake that her mom always called a Wicky Wacky cake it is chocolate and wonderful. We always mixed it right in the cake pan never dirtied a bowl. It was always my dad’s birthday cake with a fudge frosting.
Amy J. O. says
I just printed out this recipe to try it. Is there a particular frosting that is recommended?
Amy says
Guys.
I used fresh lemon juice instead of vinegar
Strawberry puree instead of water.
Zested the lemon in with the flour.
It’s. So. Good!
I needed something dairy & chocolate free. Next time I won’t use the full 2 cups sugar either… but it’s so so so good!
Thasks for sharing!
Patty says
Hi!! I’d love to make these this week for a toddlers birthday and she wants strawberry cupcakes! Is that what the strawberry Pitre did- made it pink and strawberry flavored!? Might be a dumb question but did you just put fresh strawbs in a food processor until it was liquid to purée them?
And does anyone know how long to bake these as cupcakes?
Thank you!!!!
mimi says
The notes says to double the recipe for a two layer cake yet it says to divide the batter into two pans. Confused
Alea Milham says
That note was erroneous. You do not have to double the recipe to make this 2 layer cake.
Diana says
Can this be made in a 9×13″ pan instead of the two 9″ cake pans?
Alea Milham says
Yes, it can.
Brittany says
If this is made in a 9×13 pan, how long do you think it should bake for? Thanks
Brittany says
Does anyone know?
Alec says
Is it Fahrenheit or Celcius degrees?
Alea Milham says
It is Fahrenheit.
Kathy says
9×13” I start with30 minutes if the middle is still raw cook for another 10 minutes then check the cake. Then cook in 5 minute increments until a knife or toothpick comes out clean.
Jennifer Casella says
Hi. Would I cut the recipe in half for a single layer cake?
Alea Milham says
Yes.
Jootz says
Or you could just make the two layers and freeze one, so you don’t have to bake again for awhile!
Alea Milham says
Great idea!
Deb says
Can it be baked in a bunch pan?
Alea Milham says
I haven’t tried, but now I want to! I think it would work just fine.
Sarah says
Hi, can you use baking powder instead of bicarb soda? Extra virgin olive oil or coconut oil?
G Duncan says
I always use Olive Oil in my baking, but Never EVOO – that would impart and off flavor, particularly in this cake.
Lillian Krajenka says
I’m trying it in a Bundt pan now.
Your recipe mentions NOTHING about Wells. Are they necessary?
Alea Milham says
Wells are not necessary.
Lillian Krajenka says
Baked for 48 minutes in a Bundt pan. don’t know why I can’t post a photo..?
48 MINUTES DOESN’T SEEM TO BE LONG ENOUGH… GOING TO TRY STICKING IT BACK IN FOR ANOTHER 20 🙁
Alea Milham says
I have never made this in a bundt cake pan, so I don’t know how long it will take or how it will turn out.
Jeanette says
Thank you for the recipe. I’ve been making a chocolate version like this for years, (modified off of a black bottom cupcake recipe), but have wanted to do vanilla, but too afraid to just omit the cocoa powder & ruin it. Thank you for posting!
The cupcakes always baked at 350 for 30-35 minutes, so i did about the same for the chocolate cake, the vanilla works well at 375??? Maybe it is even better at 375 to cook it right when the baking soda and vinegar are reacting??
Thank you!!
Lee Snodgrass says
Why 375 degrees when most cakes bake at 350 degrees. Just checking to see if that was correct. Didn’t want to burn it.
Amy Irish says
Made it in a copper thirteen by nine and used cooking spray no flour same temp. turned out great frosted it with old fashioned stove top vanilla frosting . Sweet but not filling jarring sweet
Trina H says
Baking is just using common sense. The whole point of making these depression era foods is to make them how they were made then! They didn’t have olive oil,etc.just follow recipe and use the listed ingredients only! Then you will see how the foods tasted then.actually some are better and healthier than today’s foods.people didn’t have the weight or health problems we do today.
Linda says
People were also much more likely to have physical jobs and to move more throughout their day, which made a big difference in overall weight.
Christine says
Hi, is it possible to make this into a 3 layer 6in cake?
Alea Milham says
I haven’t tried it, but I think you could do it.
sylvia says
could you replace the oil or maybe half the oil with applesauce?
Leslie says
Looking forward to trying this but was curious if anyone has tried lowering the sugar amount? I know cakes need it for texture but wonder how little you could get away with
Maddie says
Can you use distilled white vinegar instead?
Alea Milham says
Yes, you can.
Paulette says
This was my favorite cake when I was a little girl and u am a and I am now 65. I didn’t realize there was ever a white cake recipe as well . I agree that the recipe Should be made exactly as it is posted , To see just how good simple things can be made into delicious and passed on to future generations. Still one of my favorite cakes And has been passed on to my granddaughter and one of her favorites as well. Simplicity is truly some friend you should all learn at an early age and use it for the rest of my life amen
Marciablaszczyk says
My cake stuck to the pan….badly!!! I used a canola oil spray. Next time should I use Bakers Joy?? The cake was ABSOLUTELY DELICIOUS!! I used a brown sugar cream cheese fros6 to ” glue” the layers together!! We kept the cake refrigerated. Best cake ever.
SD says
THIS IS AMAZING!!!!!!!!
For the cake not to stick, grease the bottom and sides of the cake pan with room temperature butter (or cooking spray, I imagine, though I don’t use it), then add some flour, tap it around until all buttered surfaces are lightly covered, and you can invert the cake after it cools and it will not stick.
THANK YOU FOR THIS RECIPE!!
10/10 🙂