• Home
  • About
    • Privacy Policy
  • Blog
  • Prep-Ahead Meals Cookbooks
  • Recipes
  • Lifestyle
  • Gardening
  • Kid’s Activities
  • Gluten-Free Recipes
  • Budgeting Tips
↑

Premeditated Leftovers™

Prep-Ahead Meals, Cooking Tips, and Frugal Living

  • Cookbooks
    • Prep-Ahead Breakfasts and Lunches
    • Prep-Ahead Meals From Scratch
  • Recipe Index
  • Members Area
    • Member Login
    • Join Us
  • Home
  • Blog
  • Recipes
  • Gluten-Free Recipes
  • Lifestyle
  • Garden
  • DIY
  • Kids
  • Budget

You are here: Home / Recipes and Cooking Tips / Vanilla Depression Cake

Vanilla Depression Cake

October 8, 2015 by Ann 59 Comments

This post may contain affiliate links. Read our disclosure policy here.
20238 shares
  • Share
  • Tweet
Vanilla crazy cake recipe is also called depression cake
This vanilla depression cake is a vintage recipe called crazy cake or whacky cake.
This vanilla wacky cake is a vintage recipe sometimes called crazy cake.

This vanilla depression cake recipe is sometimes called Crazy Cake because it is made without eggs, milk, or butter.

Vanilla Depression Cake Recipe: This cake was popular during the depression when staples were scarce. It's a frugal, egg-free, and dairy-free cake recipe.

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:

  1. Preheat oven to 375 degrees. Grease 2 – 9 inch round cake pans.
  2. Add the flour, sugar, baking soda, and salt to a large bowl.
  3. 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.
  4. Divide the batter between the 2 greased cake pans.
  5. Bake on a middle rack of the oven for 35 minutes or until an inserted toothpick comes out clean.

Vanilla Depression Cake Recipe

*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 

Print
5 from 9 votes

Vanilla Depression Cake

Course Dessert
Prep Time 10 minutes minutes
Cook Time 35 minutes minutes
Total Time 45 minutes minutes
Servings 8
Author Alea

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

Instructions

  • 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.

More Budget-Friendly Recipes

Bean, Rice, and Lentil Recipes

Zucchini Fritters Recipe

Slow Cooker Split Pea Soup

How to Make an Awesome & Frugal Holiday Roast Beef

Easy Vegetable Stir Fry

20238 shares
  • Share
  • Tweet

Comments

  1. Heather says

    September 11, 2022 at 3:07 pm

    5 stars
    Everyone we serve these cupcakes to find them absolutely scrumptious and always ask for the recipe. They are always surprised to learn they are homemade, not bought from a bakery or store, as well as vegan!

    We adjusted this recipe to also be gluten-free due to our family’s food sensitivities. We experimented to find the best gluten-free flour to use for this recipe. Almond flour does not work at all unless you use xanthum gum. Rice flour or Measure for Measure-style gluten-free baking flour (Red Mill and King Arthur brands work best) work best for this recipe. There’s no need to adjust the amount in the recipe, 3 1/2 cups of gluten-free flour is all you need, but the flour does bake faster so watch to ensure the cake doesn’t burn!

    If you want to make cupcakes for this recipe, reduce the temperature to 350 F and bake for only 18-21 minutes, filling the cupcake rounds only 3/4 or less full (they rise high). The recipe will yield between 18-24 cupcakes.

    Thank you for providing such a deliciously wonderful naturally vegan cake recipe! We love the story and history behind this cake recipe from the Great Depression!

    Reply
  2. Pam says

    May 27, 2022 at 9:15 am

    5 stars
    I make an icing for this cake using dairy free butter.

    Reply
  3. Ella says

    February 27, 2022 at 9:26 am

    5 stars
    This was a hit! My sides got a bit tough but the rest of the cake was perfect so I don’t know what happened. Everyone was freaked out about it being vegan because they think that means you add some crazy weird ingredients, but it’s ridiculously basic. They agreed it was excellent and didn’t taste strange at all. It’s kind of sad that in general, people can’t imagine a food product that doesn’t have some form of animal in it.

    Reply
  4. Megan L says

    January 6, 2022 at 12:52 pm

    I love the idea for this cake. If I wanted to make cupcakes with this recipe, how many would this make and how long should I bake them for? Thank you in advance.

    Reply
    • Heather says

      September 11, 2022 at 2:38 pm

      5 stars
      We have baked cupcakes using this recipe for two years now for our child’s birthday (he has many allergies including dairy, egg, and several nut allergies). The recipe yields between 18-24 cupcakes, depending upon the amount you place in the cupcake pans.

      This recipe rises quite well for cupcakes, so I would suggest only filling the cupcake molds 2/3 full or less; otherwise, it may spill over as it rises.

      Also, we have learned to adjust the recipe for cupcakes; you will need to reduce the temperature in the recipe to 350 F for 18-21 minutes, and check constantly, as the cupcakes burn easily if left in the oven too long. I hope you will enjoy them as much as we do!

      Reply
  5. Cindy says

    January 26, 2021 at 3:16 pm

    5 stars
    I halved the ingredients in this recipe and put it into 6 inch round pans. A regular size cake is to much for my husband and me. Frosted it with a vanilla buttercream and it worked great. Used cooking spray in each pan and put a piece of parchment paper in the bottom of each pan. After I took them out of the oven ran a knife around the outside edge waited five minutes and then took them out of the pans didn’t have a problem with the cake sticking to the pans.

    Reply
  6. ethelnewberry says

    January 4, 2021 at 8:44 am

    Hello Alea: Maybe I missed the part where you have typed the info about the reason why you have added the asterisk (***) after the word’s, “3 1/2 cups of AP Flour*” for the cake measurement of “3 1/2 cups*” or some other cup measure. The “asterisk” is a character used for to refer a reader to a note or show the omission of letters or words. I don’t want to make the cake unless there is a correct measurement, of “either/or,” of 3 or 3 1/2 cups of flour. If I’m in error, then I deeply apologize. Happy New Year!!! Hope your Christmas was a blessed one. Thank you for your time. Ethel, January 04, 2021.

    Reply
    • Alea Milham says

      January 5, 2021 at 12:41 pm

      If you read the whole post you will see the following note:

      *You can substitute gluten-free all-purpose flour to make this cake gluten-free.

      Reply
  7. SD says

    April 22, 2020 at 4:17 pm

    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 🙂

    Reply
  8. Marciablaszczyk says

    March 12, 2020 at 6:25 pm

    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.

    Reply
    • Stephanie says

      June 12, 2024 at 10:01 am

      5 stars
      LIBERALLY coat the pans in butter of your choice but I also ALWAYS line the pans with parchment paper, on the bottom and the sides

      Reply
  9. Paulette says

    February 14, 2020 at 10:57 am

    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

    Reply
  10. Maddie says

    January 4, 2020 at 10:20 am

    Can you use distilled white vinegar instead?

    Reply
    • Alea Milham says

      January 5, 2020 at 12:28 am

      Yes, you can.

      Reply
  11. Leslie says

    March 17, 2019 at 1:06 pm

    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

    Reply
  12. sylvia says

    November 9, 2018 at 2:03 pm

    5 stars
    could you replace the oil or maybe half the oil with applesauce?

    Reply
  13. Christine says

    September 26, 2018 at 10:16 am

    Hi, is it possible to make this into a 3 layer 6in cake?

    Reply
    • Alea Milham says

      September 27, 2018 at 8:21 am

      I haven’t tried it, but I think you could do it.

      Reply
  14. Trina H says

    September 20, 2018 at 1:49 pm

    5 stars
    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.

    Reply
    • Linda says

      June 18, 2019 at 8:49 am

      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.

      Reply
  15. Amy Irish says

    July 21, 2018 at 6:54 pm

    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

    Reply
  16. Lee Snodgrass says

    July 2, 2018 at 3:46 pm

    Why 375 degrees when most cakes bake at 350 degrees. Just checking to see if that was correct. Didn’t want to burn it.

    Reply
  17. Jeanette says

    February 14, 2018 at 11:41 am

    5 stars
    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!!

    Reply
  18. Lillian Krajenka says

    December 30, 2017 at 10:15 am

    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 🙁

    Reply
    • Alea Milham says

      December 30, 2017 at 4:25 pm

      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.

      Reply
  19. Lillian Krajenka says

    December 30, 2017 at 9:51 am

    I’m trying it in a Bundt pan now.
    Your recipe mentions NOTHING about Wells. Are they necessary?

    Reply
    • Alea Milham says

      December 30, 2017 at 4:25 pm

      Wells are not necessary.

      Reply
  20. Sarah says

    November 17, 2017 at 3:33 am

    Hi, can you use baking powder instead of bicarb soda? Extra virgin olive oil or coconut oil?

    Reply
    • G Duncan says

      August 26, 2018 at 2:32 pm

      I always use Olive Oil in my baking, but Never EVOO – that would impart and off flavor, particularly in this cake.

      Reply
  21. Deb says

    July 15, 2017 at 3:14 pm

    Can it be baked in a bunch pan?

    Reply
    • Alea Milham says

      July 16, 2017 at 5:38 am

      I haven’t tried, but now I want to! I think it would work just fine.

      Reply
  22. Jennifer Casella says

    March 16, 2017 at 5:17 pm

    Hi. Would I cut the recipe in half for a single layer cake?

    Reply
    • Alea Milham says

      March 16, 2017 at 10:38 pm

      Yes.

      Reply
    • Jootz says

      December 20, 2018 at 8:49 am

      Or you could just make the two layers and freeze one, so you don’t have to bake again for awhile!

      Reply
      • Alea Milham says

        December 21, 2018 at 12:55 pm

        Great idea!

        Reply
  23. Brittany says

    March 15, 2017 at 7:05 pm

    If this is made in a 9×13 pan, how long do you think it should bake for? Thanks

    Reply
    • Brittany says

      March 17, 2017 at 8:26 am

      Does anyone know?

      Reply
      • Alec says

        March 16, 2020 at 9:04 am

        Is it Fahrenheit or Celcius degrees?

        Reply
        • Alea Milham says

          March 16, 2020 at 8:55 pm

          It is Fahrenheit.

          Reply
    • Kathy says

      April 18, 2018 at 9:15 pm

      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.

      Reply
  24. Diana says

    February 27, 2017 at 1:36 pm

    Can this be made in a 9×13″ pan instead of the two 9″ cake pans?

    Reply
    • Alea Milham says

      February 28, 2017 at 2:15 pm

      Yes, it can.

      Reply
  25. mimi says

    January 14, 2017 at 12:54 pm

    The notes says to double the recipe for a two layer cake yet it says to divide the batter into two pans. Confused

    Reply
    • Alea Milham says

      January 14, 2017 at 5:18 pm

      That note was erroneous. You do not have to double the recipe to make this 2 layer cake.

      Reply
  26. Amy says

    June 4, 2016 at 4:15 pm

    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!

    Reply
    • Patty says

      August 9, 2017 at 1:26 pm

      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!!!!

      Reply
  27. Amy J. O. says

    May 18, 2016 at 2:03 pm

    I just printed out this recipe to try it. Is there a particular frosting that is recommended?

    Reply
  28. Nina says

    May 6, 2016 at 11:03 am

    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.

    Reply
  29. caitee says

    March 14, 2016 at 9:08 am

    Do you recommend using coconut oil for this recipe?

    Reply
  30. Aryane says

    February 26, 2016 at 10:29 am

    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 🙂

    Reply
  31. Emily says

    January 31, 2016 at 8:42 pm

    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!

    Reply
    • Alea Milham says

      February 11, 2016 at 8:22 pm

      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.

      Reply
  32. Shannon says

    January 21, 2016 at 9:29 pm

    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!

    Reply
    • Alea Milham says

      January 21, 2016 at 10:19 pm

      It goes in one of the wells.

      Reply
  33. Cheyanne says

    October 8, 2015 at 10:01 am

    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. 🙂

    Reply
    • Tammy says

      January 8, 2016 at 2:40 pm

      Substitute lemon juice for vinegar. It’s the acid in them mixed with the baking soda that causes the cake to rise.

      Reply
      • Claudia says

        March 31, 2020 at 7:53 pm

        And then you have a lemon cake

        Reply
    • Christian says

      August 30, 2017 at 4:33 pm

      Do you think that apple cider vinegar would work?

      Reply
      • Alea Milham says

        August 30, 2017 at 8:12 pm

        Yes, though it may alter the flavor.

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Search

Prep-Ahead Breakfasts and Lunches by Alea Milham

Recent Articles:

watermelon cupcakes with whipped cream frosting

How to Make Watermelon Cupcakes

Blueberry Popsicles made with real blueberries

Easy Homemade Blueberry Popsicles Recipe

Strawberry Spinach Salad with Raspberry Vinaigrette

Strawberry Spinach Salad with Raspberry Vinaigrette

Prep-Ahead Meals from Scratch Where to Buy

BROWSE:

  • Blog
  • Cookbooks
  • Recipe Index
  • Members Area

ABOUT:

  • About
  • Contact
  • Privacy Policy
  • Disclosure

Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

Copyright ©2025, Premeditated Leftovers™. All Rights Reserved.
Design by Pixel Me Designs