Crazy Cake is a delightful dessert that’s as fun to make as it is to eat, blending rich chocolatey flavors with a moist, tender crumb. What makes it truly special is its simplicity—no eggs, no butter, and no mixer required, yet it delivers a decadent treat in just 45 minutes. The cake’s deep cocoa aroma fills your kitchen as it bakes, promising a slice of pure indulgence.
Each bite offers a perfect balance of sweetness and richness, with a velvety texture that melts in your mouth. Topped with a dusting of powdered sugar or a drizzle of glaze, it’s a dessert that feels both nostalgic and exciting. Whether for a quick weeknight treat or a last-minute gathering, Crazy Cake is sure to impress with its effortless charm and irresistible flavor.
Ingredients for Crazy Cake
- 1 ½ cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ⅓ cup (35 g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ⅓ cup (80 ml) avocado, vegetable, or canola oil (use any neutral oil you prefer)
- 1 Tablespoon white vinegar
- 1 teaspoon vanilla extract
For the Icing:
- 1 ½ cups (190 g) powdered sugar
- ¼ cup (25 g) natural cocoa powder
- 2 tablespoons water
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
How to Make Crazy Cake
- Preheat the oven to 350°F (175°C) and lightly grease an 8×8 glass baking dish.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Make a well in the center of the bowl and add the water, oil, vinegar, and vanilla extract. Whisk or stir until the batter is smooth.
- Pour the batter into the prepared baking dish and bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to over-bake, as the cake will dry out.
- Allow the cake to cool completely before frosting.
For the Icing:
- In a bowl, whisk together the powdered sugar, cocoa powder, water, vanilla extract, and salt until smooth. The icing should be thick and fudgy but spreadable. If it’s too thick, add water one teaspoon at a time until the desired consistency is achieved.
- Once the cake has cooled, spread the frosting evenly over the top. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
Crazy Cake is delicious on its own, but you can elevate it with a drizzle of caramel sauce or a dollop of whipped cream. For a fruity twist, add fresh berries or a spoonful of raspberry jam on top. If you’re a chocolate lover, sprinkle chocolate shavings or mini chocolate chips over the icing for extra indulgence.
Serve It Up: Creative Serving Suggestions
This cake pairs wonderfully with a scoop of vanilla ice cream for a classic dessert combo. For a cozy treat, serve it warm with a cup of coffee or hot cocoa. You can also cut it into bite-sized pieces and serve it as a sweet snack at parties or gatherings.
Keep It Fresh: Storage and Reheating Tips
Store Crazy Cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To reheat, microwave a slice for 10-15 seconds for that fresh-from-the-oven warmth. If the icing hardens, let it sit at room temperature for a few minutes before serving.
Mix It Up: Recipe Variations to Try
For a nutty twist, fold in chopped walnuts or pecans into the batter before baking. If you prefer a lighter version, swap the oil for unsweetened applesauce. You can also experiment with different extracts like almond or mint to give the cake a unique flavor profile.
Quick Tips: Time-Saving Hacks
To save time, prepare the icing while the cake is baking. Use a stand mixer or hand mixer to whisk the batter and icing for a smoother, quicker process. If you’re in a rush, skip the icing and dust the cake with powdered sugar for a simple yet elegant finish.
Crazy Cake
Ingredients
- 1 ½ cups all-purpose flour (190 g)
- 1 cup granulated sugar (200 g)
- ⅓ cup natural unsweetened cocoa powder (35 g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ⅓ cup avocado, vegetable, or canola oil (80 ml)
- 1 Tablespoon white vinegar ¹
- 1 teaspoon vanilla extract
ICING
- 1 ½ cups powdered sugar (190 g)
- ¼ cup natural cocoa powder (25 g)
- 2 tablespoons water
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350F (175C) and lightly grease an 8×8 glass baking dish².
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Make a well in the center of the bowl and add the water, oil, vinegar, and vanilla extract.
- Whisk or stir all ingredients together until batter is smooth.
- Pour batter into prepared baking dish and bake on 350F (175C) for about 35 minutes or until a toothpick inserted in the center comes out clean. Do not over-bake or the cake will be dry.
- Allow cake to cool before frosting.
- ICING: To prepare the icing, whick together sugar, cocoa powder, water, vanilla extract, and salt until smooth. Icing should be a thick and fudgy consistency, but should be spread-able. If it is too thick, add additional water one teaspoon at a time until the proper consistency is achieved.
- Once cake has cooled, gently spread frosting evenly overtop. Enjoy!