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Vanilla Crazy Cake

Vanilla Crazy Cake topped with white frosting, colorful sprinkles, and cherries on a pink cake stand.
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Vanilla Crazy Cake is an easy, one-bowl, no-egg and no-dairy dessert that dates back to the Great Depression. It’s moist, budget-friendly, and made with simple pantry staples, making it perfect for vegan and allergy-friendly baking.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon white vinegar
  • 6 tablespoons vegetable oil
  • 1 cup water
  • 1 cup powdered sugar (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 2 to 2 1/2 tablespoons water (for glaze)
  • 3 tablespoons sprinkles (optional)
  • 1 maraschino cherry (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
  2. In a large mixing bowl, whisk together the flour, baking soda, salt, and sugar.
  3. Add vanilla extract, vinegar, vegetable oil, and water. Whisk until smooth.
  4. Pour the batter into the prepared pan and smooth the top.
  5. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. To make the glaze, sift powdered sugar into a bowl, add vanilla and 1 tablespoon water. Whisk and gradually add more water until thick but pourable.
  8. Pour glaze over the cooled cake and spread evenly. Top with sprinkles and cherry if desired.

Notes

  • Use high-quality vanilla for best flavor.
  • The cake tastes better the next day after flavors meld.
  • Don’t skip the glaze—it completes the flavor.
  • For lemon variation, substitute vanilla extract with lemon extract in cake and glaze.
  • For spice cake, add 2–3 tsp of pumpkin or apple pie spice to the dry mix.
  • Use strong brewed tea instead of water for a tea-infused cake.

Nutrition

Find it online: https://recipeeasily.com/vanilla-crazy-cake-recipe/