Good morning, friends! How are you this morning? Depending on where you’re waking up today, it’s either 30 degrees above your usual January temperature or it’s 30 degrees below and you’re digging yourself out from who knows how many inches—or feet!—of snow.
Which brings me to our topic for this week: Crazy Cake. No, not just because crazy climes call for crazy cake, but also because it’s perfectly suited for any kind of weather. Feels like spring where you are? This cake can be prepped in about 10 minutes, which means you get to go outside and enjoy the sun sooner. Snowed in? What better way to spend the day indoors than baking a cake that only calls for ingredients you most likely already have in your pantry?
I did a bit of research online, and learned that Crazy Cake, also known as Wacky Cake or Depression Era Cake, grew in popularity in the 1970s. But that’s not when it got its start. Some say it has its origins in the Great Depression, while others say it was World War II. It was a way to bake without eggs, milk, and butter, which were rationed and scarce during those times. The lift comes from the combination of vinegar and baking soda, and the flour provides most of the structure. Any way you slice it, it’s simple, inexpensive, and even requires minimal cleanup because it’s a one-dish recipe. If you have any special dietary needs, you’ll be happy to know that this cake in its classic form is vegan, egg-free, and dairy-free. More importantly, it’s moist and light and so easy, the kids will love making it themselves. Anything that gets kids involved in the kitchen scores major points in my book.
So let’s talk about crazy cake today! Tell us:
Have you tried crazy cake? Do you have any interesting variations on the classic chocolate version, or tips on how to experiment with different flavors?
Wacky Cake was one of the first cakes I ever successfully baked, back when I thought I would concentrate on becoming a better cook and leave baking to the experts. Baking intimidated me, and all my previous cake and cookie attempts yielded mostly mediocre results. Until I found an old recipe for Wacky Cake, and on a whim, since I had all the ingredients on hand, I decided to give it a go. The cake turned out surprisingly moist and delicious, it helped me take that first step toward finally making peace with the oven.
I haven’t thought about Crazy-Wacky Cake in a while and I now want to start experimenting with it again. I’ve seen some wonderful versions online, like apple, red velvet, pumpkin spice, and lemon vanilla. I’ve also seen them made into whoopie pies. Crazy whoopie!
Now it’s time for you to join in. Crazy Cake dates way back, and many have childhood memories associated with this cake. Share your stories, tips, tricks, and let’s bring back the crazy!