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Cinnamon Crazy Cake – or some call it Wacky Cake – is a delicious dessert with zero eggs, milk or butter. Making a cake without those kitchen staples sounds, well, crazy!
We made a chocolate version of this Depression Cake that you might want to check out as well!
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One of the best tasting depression cakes I have ever made – thank you!
Cinnamon Crazy Cake
For those wondering, the reason this dessert carries the name it does, is because the recipe originated during The Great Depression.
Back then, eggs, milk and butter were items that were hard to come by. So, the brilliant minds created a way to have cake without it. (They sound like my kind of people.)
Ingredients You Will Need
- Flour. We’re using All-Purpose flour for this recipe since we are adding in salt and baking soda. (Self-Rising flour already has those things included.)
- Sugar. Every good recipe has sugar.
- Baking Soda. If all you have in the kitchen is self-rising flour, leave this out.
- Salt. Same for this ingredient: if using self-rising, leave this out.
- Nutmeg. You don’t need much of this spice because it has a very intense flavor.
- Ginger. You’ll need even less of this spice! Ginger is super strong and even a little spicy.
- Ground Cloves. This spice is really warm and pretty similar to nutmeg.
- Cinnamon. This is what adds the most flavor to your cake.
- Canola Oil.
- Distilled White Vinegar.
- Vanilla Extract. Any vanilla is fine to use, but when it has the word “imitation” on it, it isn’t quite as tasty as the real stuff.
- Water.
How To Make Crazy Cake
- Whisk the dry ingredients. Combine all of your spices with the rest of the dry ingredients in a big bowl.
- Make wells. Use a spoon to create three little wells in mixture that you can pour the wet ingredients into.
- Add wet ingredients. Each well gets one of the wet ingredients and the water covers all of it.
- Mix. Stir everything up.
- Bake. Cook this cake in a glass pan for a little under half an hour.
Make The Cream Cheese Frosting
- This part is super easy. Just use a mixer to beat the cream cheese and then add in vanilla and powdered sugar. You can sprinkle a little more cinnamon on top if you want.
- Frost the cake and you’re all done!
More Easy Cake Recipes
Add as Google Trusted SourceCinnamon Crazy Cake
Ingredients
Cake Ingredients
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ginger
- 1/2 cups Canola oil
- 1/2 tablespoon distilled white vinegar
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups cold water
Cream Cheese Frosting Ingredients
- 8 ounce package cream cheese, softened
- 1 teaspoon vanilla
- 3 cups Powdered sugar
Instructions
Cake Directions
- Preheat oven to 350.
- Using a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, ground cloves and ginger.
- Make 3 wells in the dry ingredients.
- Pour the vanilla into one well.
- Vinegar into a second one.
- Canola oil into the third one.
- Pour cold water over the ingredients in the bowl.
- Mix until combined and smooth.
- Pour the batter into the glass pan and bake for 25 minutes or until a toothpick comes out clean.
Cream Cheese Frosting Directions
- Using a mixing bowl, combine the softened cream cheese and mix until smooth.
- Add in the vanilla and powdered sugar and mix until combined.
- Spread onto the cooled cake.
- Sprinkle cinnamon over the top of the cake.
- Place into the fridge overnight.
- Cut and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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It’s it necessary to refrigerate over night?
We love this cake. I am trying it in a Bundt pan this time just to see how it comes out. Hopefully it will be good. I also put butter in. It seem kind of dry the last time I made it maybe it was too much cinnamon and I also added a banana for extra flavor, we’ll see what happens. I’ll let you know
Thank you Penny!
I’ve made this for a couple years now and realized I never left a review! Such a delicious, moist cake. Makes great cupcakes too!
Thank you Chelsea!
Trying it tonight smelling really good. I made the chocolate version. I believe the mayonnaise cake is what we call it growing up. I didn’t look at the recipe but it’s made with mayonnaise and cocoa powder and not the spices. Of course I’m looking forward to trying it instead of making my frosting. I am using cream cheese ready to spread along with some cinnamon and sugar on top. Well let you know what I think.
One of the best tasting depression cakes I have ever made – thank you!
Thank you Terry!
What size pan?
Hi Henrietta. You’ll use a 9×13 pan.
What size pan???
Hi Jan. This recipe uses a 9×13 pan.
Crazy Cakes are the first cakes I have taught my children to make. My grandson Luke made his first when he was 5 years old
Great memories I’m sure Sara. Thanks!
What size pan? One picture looks like 8 or 9-inch square and another looks like 9 x 13.
Thanks.
Hi Marty. This recipe uses a 9×13.
Does it have to be refrigerated overnight before serving? Or does that just let everything set on it! At my house, if there’s a cake in the fridge it won’t be there when I get home from work!
Hi Michelle. I totally understand! If the cake is fairly cool, just a few hours in the fridge should be fine.