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
Vanilla Depression Cake
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.
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Maddie says
Can you use distilled white vinegar instead?
Alea Milham says
Yes, you can.
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
sylvia says
could you replace the oil or maybe half the oil with applesauce?
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.
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.
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
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.
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!!
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.
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.
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.
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.