Crazy Chocolate Cake

Crazy Chocolate Cake

130 Reviews 18 Pics
Judy and Amanda
Recipe by  Judy and Amanda

“My sisters and I always requested this cake for our birthdays. Now, my daughters ask for it for their birthdays!”

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Adjust Servings

Original recipe yields 1 - 9 x 13 inch cake



  1. Mix all ingredients right in a 9 x 13 inch pan.
  2. Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove from oven and cool. Frost with your favorite frosting.

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Reviews (130)

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This recipe is terrible! I should have known - there are no eggs in the recipe! The cake tasted like a runny sugar and coco water mixture. Very plain, one dimensional and simple. Don't be fooled by the name "crazy chocolate cake". The cake was not rich nor moist. In fact, it took long to bake and even then it appeared uncooked in the middle (sort of like a brownie consistency, but minus the chocolaty-richness). If someone baked this for my birthday I'd throw it at them.



This was a recipe that has been passed down in my family as well. It's called 'crazy cake' because it's made without eggs and butter. It became popular during War Rations because it didn't use eggs or butter. Our family recipe calls for 2 Tablespoons of vinegar, 2 teaspoons of salt and 3/4 c. oil. It makes a FANTASTICly chocolatey cake (and trust me, you can't taste the vinegar). If you're making a layer cake, I'd use less oil, as the 3/4 c. makes a very soft and tender cake that won't hold up outside a pan. We top our crazy cake with a boiled chocolate p'nut butter frosting (fudgy!) or with cool whip and a variety of crushed up chocolate candies...but it's way yummy just right out of the pan with nothing on it!

natasha beth

natasha beth

i was a little nervous about making this cake after reading such extreme contrasting views - i decided that i'd go for it, hoping that the raving reviews would reflect my opinion. so i started to bake this cake for my husbands birthday party - after i had the batter in the cake pan and ready to go into the oven i realized that there wouldn't be enough for all of the party guests so i hauled out my ingredients again and made another batch. here's the interesting part. i found that the first batch had a cookie dough consistancy vs. a cake batter consistancy but the second time around it was like a typical cake batter. my conclusion is that i must have missed adding something in the first batch because the first cake was: 1. baked in only 20 minutes 2. very dry 3. very flavorless. Yikes!! BUT.. The second cake was AMAZING living up to every positive review I read... so my advice is to: 1. carefully follow the directions and 2. don't give up if the first cake is a dud.

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Amount Per Serving (18 total)

  • Calories
  • 242 cal
  • 12%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 39.8 g
  • 13%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 270 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Black Chocolate Cake


next recipe:

Chocolate Oil Cake