Vanilla crazy cake is a soft, golden cake made with no eggs, no milk, and no butter, mixed right in the baking pan using oil, vinegar, and vanilla for a tender crumb and a simple sweet flavor.
It takes about ten minutes to mix and thirty five minutes to bake, and it needs only pantry basics, so it is ideal when you want a cake but the refrigerator is nearly empty.
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Why This Vanilla Crazy Cake Recipe Works
Vinegar reacts with baking soda to create bubbles that lift the batter, which gives the cake a light rise without any eggs.
Oil keeps the crumb soft and moist for several days, so the cake tastes as good on day two as it does fresh from the oven.
Mixing in the pan means fewer dishes, and the batter is so forgiving that even first time bakers get good results.
Ingredients for Vanilla Crazy Cake
- You need all purpose flour, granulated sugar, baking soda, salt, vegetable oil, white vinegar, vanilla extract, and water.
- Use pure vanilla extract for the strongest flavor, since vanilla is the only flavoring in this simple cake.
Flour. It gives the cake its structure and a soft crumb.
Sugar. It sweetens the cake and keeps the crumb tender.
Vinegar and baking soda. They react to lift the batter.
Oil. It makes the crumb moist and soft.
Vanilla. It supplies the main flavor of the cake.
How to Make Vanilla Crazy Cake
1. Heat the oven. Heat the oven to 350 degrees F and grease an eight inch square baking pan.
2. Mix the dry ingredients. Add the flour, sugar, baking soda, and salt to the pan and stir with a fork.
3. Make the wells. Make three wells in the dry mix, and add the oil, the vinegar, and the vanilla.
4. Add the water. Pour the water over the top and stir until the batter is smooth with no dry streaks.
5. Bake. Bake for about thirty five minutes until a toothpick in the center comes out clean.
6. Cool. Let the cake cool completely in the pan before serving or frosting.
Stir the batter right in the corners of the pan, because dry flour hides there and bakes into hard patches.
Bake the cake right after mixing, since the baking soda starts reacting with the vinegar as soon as they meet.
If the top browns too fast, loosely cover the pan with foil for the last ten minutes. The cake should spring back lightly when you press the center, which is another sign that it is done. Let it stand for fifteen minutes before cutting so the crumb firms up and the squares come out in clean, neat pieces.
How to Serve Vanilla Crazy Cake
Serve squares plain, dusted with powdered sugar, or frosted with a favorite frosting. The cake goes well with whipped topping pudding frosting or homemade peanut butter frosting. Pair it with fresh berries, or serve it beside lemon blueberry pound cake and buttermilk spice cake for a cake platter. Looking for something similar? Try vanilla depression cake. Looking for something similar? Try banana crazy cake.
How to Store and Reheat Vanilla Crazy Cake
Store the cooled cake covered at room temperature for up to three days. Refrigerate a frosted cake for up to six days. Freeze wrapped squares for up to three months and thaw at room temperature.
Tips and Variations for Vanilla Crazy Cake
Flag the allergens. This cake contains wheat, so warn guests with allergies and check the baking soda and vanilla labels for cross contact.
Use fresh baking soda. Old baking soda loses power and makes a flat cake.
Grease the pan well. Since the batter is mixed in the pan, grease it generously for easy release.
Try a flavor twist. Add a little almond extract or lemon zest, and adjust the salt to taste.
Use plain vinegar. White vinegar works, and the flavor bakes out completely.
Cool fully. A cooled cake is easier to frost and cut.
Add sprinkles. Fold a spoonful of sprinkles into the batter for a birthday version.
Check trusted guidance. For safe storage of baked goods, read the Purdue Extension guide to storing leftovers.
The recipe is traditional crazy cake with the cocoa left out, so it is a vanilla version of the classic chocolate wacky cake and uses the same method.
You can double the batter and bake it in a nine by thirteen inch pan for a crowd, adding about ten minutes to the time.
Frequently Asked Questions About Vanilla Crazy Cake
What is vanilla crazy cake?
It is a vanilla cake made without eggs, milk, or butter and mixed right in the baking pan.
Why does vanilla crazy cake use vinegar?
Vinegar reacts with baking soda to create the bubbles that lift the cake.
Can I frost vanilla crazy cake?
Yes, any vanilla or chocolate frosting works once the cake is cool.
Can I use apple cider vinegar?
Yes, use the same amount in place of white vinegar.
Can I bake it in a round pan?
Yes, use a nine inch round pan and check it a few minutes early.
Vanilla Crazy Cake
Equipment
- Eight inch square pan
- Fork
- Toothpick
Ingredients
- 1 ½ cups all purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 5 tbsp vegetable oil
- 1 tbsp white vinegar
- 2 tsp vanilla extract
- 1 cup water
Instructions
- Heat. Heat the oven to 350 degrees F and grease the pan.
- Mix. Stir 1 1/2 cups flour, 1 cup sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt in the pan.
- Wells. Add 5 tablespoons oil, 1 tablespoon vinegar, and 2 teaspoons vanilla in wells.
- Stir. Pour in 1 cup water and stir smooth.
- Bake. Bake about 35 minutes.
- Cool. Cool completely before serving.
