Description
This classic Crazy Cake recipe is a moist, rich chocolate cake that requires no eggs or milk, making it perfect for dairy-free or egg-free diets. The cake is easy to prepare with simple pantry ingredients and topped with a luscious cocoa buttercream frosting. It’s quick to make, deliciously chocolaty, and perfect for any occasion.
Ingredients
Cake:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1/3 cup olive oil
- 1 cup warm water
Frosting:
- 1/4 cup butter, softened
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2-3 tablespoons cream
- Pinch of salt
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 9×9 inch square baking pan thoroughly with butter to prevent sticking. For a larger 9×13 inch pan, adjust baking times accordingly as noted.
- Whisk dry ingredients: Into the greased pan, add 1 1/2 cups all-purpose flour, 1 cup sugar, 1/3 cup cocoa powder, 1 teaspoon baking soda, and 3/4 teaspoon salt. Gently whisk the dry ingredients together directly in the pan to combine evenly.
- Add wet ingredients: Make a small well in the center of the dry ingredients. Add 1 teaspoon white vinegar, 1 teaspoon vanilla extract, and 1/3 cup olive oil into the well. Then, pour 1 cup of warm water evenly over the mixture. Whisk everything together thoroughly until a smooth batter forms.
- Bake the cake: Place the pan in the preheated oven and bake for 33 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan before frosting.
- Make frosting: While the cake cools, prepare the chocolate frosting. In a medium bowl, add 1/4 cup softened butter, 1/4 cup cocoa powder, 1 teaspoon vanilla extract, 1 cup powdered sugar, 2 to 3 tablespoons cream, and a pinch of salt. Using a hand mixer, beat the mixture until it becomes smooth, creamy, and fluffy.
- Frost the cake: Spread the prepared frosting evenly over the cooled cake. Slice into squares and serve. Enjoy your moist and delicious Crazy Cake!
Notes
- For a larger 9×13 inch pan, increase the baking time to about 40-45 minutes and check doneness with a toothpick.
- This cake is naturally egg-free and dairy-free (without the butter in the frosting), perfect for those with egg or dairy allergies.
- If desired, substitute olive oil with any neutral oil such as vegetable or canola oil.
- Cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- The frosting can be thinned with more cream if needed for spreading or thickened by chilling slightly.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
