Anne’s Crazy Cake

This Yummy cake is courtesy of my dear friend, Anne.

Recipe: Crazy Cake


  • 1 1/2 cup flour (unsifted)
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 3 tablespoons cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon vinegar
  • 6 tablespoon vegetable oil (NOT Canola!)
  • 1 cup water
  • 1 teaspoon vanilla


  1. Combine first 5 ingredients in a medium bowl and mix well with a wire whisk.
  2. Add the vinegar, oil and water and continue to mix with wire whisk until combine (Do NOT overmix!).
  3. Lightly stir in vanilla.
  4. Pour batter into an ungreased 8×8 baking dish.
  5. Bake in a preheated 350 degree oven for about 25 minutes or until a toothpick inserted in the center comes out clean.
  6. When you take the cake out of the oven, immediately run a knife along the edge to free up the cake.
  7. Allow to cool completely before removing from pan.
  8. Frost or sprinkle with powdered sugar and serve!

Quick Notes:

For cupcakes: Prepare batter as indicated above, except pour batter into cupcake liners, cook in a preheated 350 degree oven for 20 minutes (or toothpick comes out clean), and let cool on wire rack before serving. Makes about 26 cupcakes.

(Linked to Recipe Roundtable.)

Other recipes you might like:

Chewy Brownies

The Perfect Roast

Deviled Eggs


  1. What does this taste like? I can’t understand what the vinegar does for it?
    Jen @ BigBinder…recently posted…Recipe RoundtableMy Profile

    • SimpleCatholic says

      It takes like chocolate cake. It is a little denser then normal chocolate cake but just as tasty.

      Gosh, I’m not sure what the vinegar does for the cake. I never thought to question it. Replaces the eggs, maybe?? I’ll try and find out for you. You don’t taste the vinegar at all.

  2. The vinegar in my recipe is to interact with the baking soda thus causing something of a “rising action” similar to bread. This is what makes the Crazy Cake plump and delicious! Try it, you’ll see what I mean and be really surprised, as you don’t even taste the vinegar. =-)

  3. Why not canola–general principal or not this recipe?
    RAnn…recently posted…Sunday Snippets-A Catholic CarnivalMy Profile

    • SimpleCatholic says

      It doesn’t work well in this recipe. Well, not for me, anyway. I didn’t like the taste or texture of the cake when I made it with the canola oil.

  4. There is a definite difference between Canola Oil and Vegetable Oil. Their textures, their tastes, and what they can do is dramatic.

    Have you ever tried popping pop corn the “ol’fashioned way’? That is, using a pot and putting in popcorn kernels? If you use vegetable oil, the popcorn comes out fluffy and delicious. You use canola oil and they are soggy and nasty.

    Stick to the vegetable oil with this recipe. If you must substitute for calorie reasons, the only other oil I could recommend would be olive oil. The taste will be slightly different, but the texture is similar to vegetable oil. Works great for popcorn, too!

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