Snickerdoodle Crazy Cake (also called Wacky Cake) is a Depression-era quick cake that requires no eggs, milk, or butter — and you can mix it right in the baking pan. Made from simple pantry staples, this moist, tender cake captures the warm cinnamon-and-sugar flavors of classic snickerdoodle cookies.
Adapted from the original viral Snickerdoodle Crazy Cake recipe.
A Depression Era Cake
This simple, budget-friendly Snickerdoodle cake is perfect when you want a homemade dessert without many ingredients. The original Crazy Cake—also called Wacky Cake or Depression Cake—was developed when eggs, milk, and butter were scarce. The recipe relies on a clever chemical reaction between vinegar and baking soda for leavening, producing a light, fluffy texture without dairy or eggs. That also makes the cake a good option for those with egg or dairy allergies.
Tips for Making Crazy Cake from Scratch
- If you prefer, combine the ingredients in a mixing bowl and then transfer the batter to a greased 8-inch square baking dish.
- Gluten-free flour blends work well in this recipe—many cooks have successfully used them.
- You can turn this batter into cupcakes if desired.
- Cream of tartar is optional; it adds a subtle tang similar to snickerdoodle cookies but is not required for the cake to rise.
Frequently Asked Questions
The cake earned those nicknames because it’s made without eggs, milk, or butter and can be mixed in the baking pan—unusual for a cake but very practical.
Vinegar reacts with baking soda to create carbon dioxide bubbles that help the cake rise. You won’t taste the vinegar in the finished cake.
Yes—use a 9×13-inch baking pan when doubling the ingredients.
Oil provides the cake’s moist texture, while the vinegar-and-baking-soda reaction makes it light and fluffy.
Ingredients Needed To Make Snickerdoodle Crazy Cake (See Recipe Card Below for Full Measurements)
This recipe uses common pantry ingredients and is easy to assemble.
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Ground cinnamon
- Baking soda
- Cream of tartar (optional)
- Salt
- Vegetable or canola oil
- Apple cider vinegar or white vinegar
- Pure vanilla extract
- Water
How to Make Snickerdoodle Crazy Cake
This is one of the quickest cakes you can make—mix everything in the pan or in a single bowl, then bake. Total prep time is minutes and bake time is about 35 minutes.
Preheat the oven to 350°F (175°C). Lightly spray an 8×8-inch baking dish with nonstick cooking spray or grease it.
In the prepared baking dish, stir together the dry ingredients: flour, granulated sugar, brown sugar, cinnamon, baking soda, cream of tartar (if using), and salt until evenly blended. Make three wells in the dry mixture—two small and one larger. Pour vinegar into one small well, vanilla into the other small well, and oil into the larger well. Pour the water over the top, then mix everything together until smooth. A fork or spatula works well for mixing.
Bake on the middle rack for about 35 minutes, or until a toothpick inserted in the center comes out clean. While the cake bakes, mix the cinnamon and sugar for the topping.
Remove the cake from the oven and, while it is still warm, evenly sprinkle the cinnamon-sugar topping over the surface. Let the cake cool before slicing.
For an extra treat, drizzle warm caramel sauce over the cake and serve with a scoop of vanilla ice cream.
More Pantry Cakes and Snickerdoodle Ideas
- Chocolate Crazy Cake (no eggs, milk, or butter)
- Banana Bread Crazy Cake (no eggs, milk, or butter)
- Snickerdoodle Mug Cake (single-serve, no eggs or dairy)
- Snickerdoodle Donut Muffins
Snickerdoodle Crazy Cake (No Eggs, No Milk, No Butter!)
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar (optional)
- ½ teaspoon salt
Wet Ingredients
- 5 tablespoons canola or vegetable oil
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar or white vinegar
- 1 cup water
Cinnamon Sugar Topping
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Spray an 8×8-inch baking dish with nonstick spray.
- In the baking dish, mix the dry ingredients until well combined.
- Make three wells in the dry mix: two small and one larger. Add vinegar to one small well, vanilla to the other, and oil to the larger well. Pour the water over everything and mix until smooth.
- Bake on the middle rack for about 35 minutes, or until a toothpick comes out clean.
- While the cake bakes, combine cinnamon and sugar for the topping.
- When the cake is warm from the oven, sprinkle the cinnamon sugar evenly over the top. Allow the cake to cool before slicing.
Notes
- Cream of tartar is optional and adds a tang like snickerdoodle cookies, but it is not needed for rising.
- Make sure baking soda and vinegar are fresh; they provide the leavening reaction.
- Store uncovered at room temperature for up to 3 days if unfrosted. If frosted, cover and refrigerate for up to 6 days.
- Use either vegetable or canola oil, and either apple cider or white vinegar.