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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Heather says
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!
Pam says
I make an icing for this cake using dairy free butter.
Ella says
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.
Megan L says
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.
Heather says
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!
Cindy says
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.
ethelnewberry says
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.
Alea Milham says
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.
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 🙂
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.
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