This post may contain affiliate links. Please read our disclosure policy.
This cinnamon spice crazy cake is an amazing fall cake recipe! Also called a wacky cake, this cake is made without eggs, milk or butter. This is our family’s favorite fall cinnamon cake because it’s so easy to make!
My husband and I thought this was absolutely delicious. I wouldn’t change a thing!
-Kim
It’s already that time of year!
Before I start my fall recipe development, but when I know it’s coming up and I’ll have to start brainstorming fall recipes, I’m like noooooooooooo!!!!
I don’t want summer to end. I don’t want the berries to disappear from the store. I don’t want to have to wear closed toe shoes or lots of layers.
BUT give me a few days and once I actually start testing my fall recipes, I get so excited for fall flavors again!
It’s all about the spice, apple, caramel, pumpkin, warm baked goods. Those flavors are like a hug!
I wish I could enjoy all those fall flavors without the change in weather. I could live with sunshine and warm weather every day!
What is Crazy Cake
This is the very first recipe I’m sharing for a crazy cake. This type of cake is also referred to as a wacky cake and it comes from the 1940s during the depression era when eggs, milk and butter weren’t readily available.
So why did I choose a crazy cake?
I always have every single ingredient from this recipe in my pantry and most of the items have long expiration dates. So even if you don’t use vinegar often (we hardly use it) you at least have some.
Cake Without Eggs, Milk or Butter
The first time I tested the recipe, it had this weird bitter aftertaste. But I adjusted the recipe, tested it twice more and it turned out amazing.
However, Ryan was a little skeptical about trying it the second time, given the first batch didn’t turn out that great. I told him it was SO good and to just try it. He took a bite and said “this is the same cake using vinegar?!”
Yeah! It’s moist and bursting with spice flavor, you’d never know it’s made without eggs, milk or butter.
Total Time Required
- 10 minutes to prep the cake
- 25-28 minutes to bake
- 30 minutes to cool the cake
- 10 minutes to make the frosting
Tips
- Properly measure the all purpose flour using the spoon and level method.
- Bake in a non-greased pan.
- Store leftover cake topped with cream cheese frosting in the fridge.
More Fall Desserts
Cinnamon spice crazy cake video
Tap stars to rate!
Cinnamon Spice Crazy Cake
Ingredients
Cake
- 2 ½ cups (300g) all purpose flour
- 1 ½ cups (297g) granulated sugar
- 1 tsp baking soda
- ¾ tsp salt
- 3 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp ginger
- ½ cup (118ml) vegetable oil
- ½ Tbsp distilled white vinegar
- 1 ½ tsp vanilla extract
- 1 ½ cups (354ml) cold water
Cream cheese frosting
- 8 oz (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened, 1 stick
- 1 tsp vanilla extract
- 3 cups (339g) powdered sugar
Instructions
CAKE
- Preheat the oven to 350ºF. In a large mixing bowl, whisk together the all purpose flour, sugar, baking soda, salt, cinnamon, nutmeg, ground cloves and ginger.2 1/2 cups (300g) all purpose flour, 1 1/2 cups (297g) granulated sugar, 1 tsp baking soda, 3/4 tsp salt, 3 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground cloves, 1/4 tsp ginger
- Make 3 wells in the dry ingredients using the bottom of a measuring cup. Pour the vanilla extract in one, the vinegar in the second and the vegetable oil in the third. Before mixing, pour the cold water over everything, then mix by hand with a spatula until the batter is combined1/2 cup (118ml) vegetable oil, 1/2 Tbsp distilled white vinegar, 1 1/2 tsp vanilla extract, 1 1/2 cups (354ml) cold water
- Pour the batter into an UN-GREASED 9 x13 inch pan and bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before adding the frosting.
Cream cheese frosting
- In a mixing bowl combine the softened cream cheese and butter, beat using an electric mixer for 1-2 minutes. Add in the vanilla extract and some of the powdered sugar, mixing by hand or on low, continuing beating in the powdered sugar until the frosting is smooth.8 oz (226g) cream cheese, 1/2 cup (113g) unsalted butter, softened, 1 tsp vanilla extract, 3 cups (339g) powdered sugar
- Spread the frosting over the cooled cake.
- For easy cutting, refrigerate the cake for 20 minutes to help set the frosting.
- Store leftovers in the fridge.
My Kids made this cake, It was really great and easy to follow. – Thank you !
My question is in the Icing – I had thought this was a Butter- less recipe. We used Ghee instead, it turned out great. Just a thought for those who may not have or use butter.
Thank you. Never thought of changing up the “Wacky Cake” recipe. This is marvellous! 🥰
This turned out really great! I didn’t have cream cheese so I made butter cream frosting. It was good but I think the cream cheese frosting would be better.
My husband and I thought this was absolutely delicious. I wouldn’t change a thing. The only issue we had is it seemed to dry out quickly. I made it in a 9×13 glass cake pan and covered it with press and seal plastic wrap. Anyone have any suggestions to keep it from drying out before we can finish it?
My Grandpa used to make chocolate crazy cake with milk chocolate chips on top. Have you tried this recipe with either white or milk chocolate chips instead of frosting?
That sounds delicious! I haven’t personally tried it with chocolate chips.