Vanilla Wacky Cake – Also known as Depression Cake or Crazy Cake, this vanilla cake comes together quickly without the need for eggs, butter or milk!

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Call it what you want – Depression cake, war cake, crazy cake or wacky cake – all four refer to the same thing – a cake that’s made without eggs, butter or milk. The cake, instead, uses common, non-perishable ingredients most of us already have right in our pantries.

Your family will never miss the lack of eggs, butter or milk. The cake turns out moist with a delicious vanilla flavor.

The frosting and, of course, the sprinkles that I added to the recipe are completely optional. So, for some of you who may remember the true Depression cake, you may think this adaptation looks a little too dressed up.😉 Let’s just say I’ve put a bit of a 21st century spin on it.

I’ll share some ideas in the post on alternative ways to dress the cake up a bit if you don’t want to prepare your own frosting.

WHERE DID WACKY CAKE GET ITS NAME?

Depression cake or wacky cake came about during World War I when ingredients weren’t easy to find and purchase. The cake was actually considered quite a treat during those times.

Wacky cake has recently made a comeback due to the Coronavirus pandemic. There’s been a bit of panic buying around the U.S., and grocery stores have had trouble keeping some of our staples in stock. Many Americans have been revisiting recipes made during the Great Depression, preparing them for their families today as we abide by our stay-at-home orders.

So, now that you know what wacky cake is, let’s make one. Grab a 7″ cake pan and let’s get baking!

HOW TO MAKE VANILLA WACKY CAKE

To make vanilla wacky cake, you’ll need:

Flour
Sugar
Salt
Baking soda
Vinegar
Vanilla
Vegetable oil
Water
Sprinkles

Start by whisking together the flour, sugar, salt and baking soda right in your greased, round 7-inch pan.

In the flour mixture, make two smaller holes and one bigger hole. Put the vanilla in in one of the small holes and the vinegar in the other.

Then, pour the vegetable oil in the larger hole.

Evenly pour the water over the top of the cake.

Whisk all of the ingredients together until they are well-combined and smooth.

Bake the cake for 40 minutes at 350º Fahrenheit. You’ll know the cake is done when it’s golden and when a toothpick comes out clean.

Allow the cake to cool while you repeat the recipe and process for the second cake. Once both cakes are cooled, place one of the cakes on a plate and frost the top of the cake.

Then place the second cake on top of the first frosted cake.

Frost the sides and top of the two-layer cake. I find that frosting the cake over a sheet pan lined with parchment paper, allows you to easily capture and reuse the sprinkles that fall off the cake.

When the cake is frosted, it’s ready to eat!

WHAT ELSE COULD I USE IN BETWEEN THE CAKE LAYERS?

If you don’t want to whip up your own homemade frosting between the cake layers, just go ahead and slather on some store-bought frosting, whipped topping or just make one layer of cake and sprinkle some powdered sugar on top!

I sometimes decorate the frosting in the middle of the individual cake pieces with a few more sprinkles, too!

WHY IS VINEGAR USED IN THIS CAKE?

The vinegar reacts with the baking soda to help the cake rise.

CAN I USE A 9 X 13 BAKING PAN FOR THIS CAKE?

If you want to make this cake in a 9 x 13 inch baking pan, just double the recipe.

HOW CAN I ADAPT THIS RECIPE TO MAKE A CHOCOLATE CAKE?

If you’d rather make a chocolate than vanilla cake, just add 1/3 cup unsweetened cocoa powder to the recipe when you’re whisking together the dry ingredients.

READY FOR MORE BAKING FUN?