Cinnamon Spice Crazy Cake
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!
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
- 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
Cinnamon Spice Crazy Cake
- 2 ½ cups all purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- ¾ tsp salt
- 3 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp ginger
- ½ cup vegetable oil
- ½ tbsp distilled white vinegar
- 1 ½ tsp vanilla extract
- 1 ½ cups cold water
Cream cheese frosting
- 1 package cream cheese, 8 oz, softened
- 1 stick unsalted butter, softened, 1/2 cup
- 1 tsp vanilla extract
- 3 cups powdered sugar
- 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.
- 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 combined
- 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.
- 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.
Beth! I just ran out of baking soda yesterday and am dying to make this cake.???? Could you please tell me if there is anything I can substitute in it’s place that would work??
Hi Bren! I’m so sorry, but the recipe needs the baking soda because of the vinegar.
My kid has egg allergies. We have been doing wacky cake years. I like this new version. We have lots of apples wondering if they could be added and how to adjust recipe. Thanks excited to try it.
Love this cake , thank you for the recipe will be making again and again , so easy, always have ingredients in my pantry
THANK YOU for breaking down the individual spices and not using “pumpkin pie spice”! This and the chocolate version are my fallbacks when Old Mother Hubbard’s cupboards are bare.
You are welcome!!
This Spiced Wacky Cake is our favorite. I don’t even put icing on the cake. We love it, probably a little too much LOL. Best cake I’ve ever made, I don’t plan to ever buy another store bought cake mix again. Even my grandkids love this cake, it’s a hit…???
That is AWESOME to hear! I’m so glad it’s such a hit!
Hi!! I really want to make this cake but I don’t have that kind of pan. Do you think I can use a round one? If so, which size? Thanks ?
Hi Serena! What size is your round pan? I would recommend using two 8 inch or 9 inch round pans. Or if you have an 8×8 inch square pan, cut the recipe in half and bake it in that!
My wacky cake recipe uses butter instead of vegetable oil. Do you think that substitution would work in this case? And would it be the same amount?
Hi Stacie! Yes – you could use the same amount of butter. Let me know how it goes!
I’m looking forward to making this cake! Thanks for sharing!
One question though, can I use baking powder in this cake instead of baking soda?
Hi Wilma! Please follow the recipe as listed.
I’m so glad that I chose to make this particular wacky cake. The hubby does not like “fruity cakes” Any cakes or pies with raisins, cranberries, strawberries, apples, etc are a no go for him. I made this cake today for the family and we all love it! It is absolutely hevanily with just the correct amount of spices. It’s great that I always have these ingredients on hand. I like that I can also dust it with powdered sugar if I am not in the mood for icing. Thank you so much for sharing this recipe.
God! I remember that cake from my youth!
Growing up we always made chocolate wacky cake, and made it right in the baking pan. Stir the dry ingredients together in the pan and then proceed with the three wells! I thought mixing right in the baking pan was part of why it’s called Wacky Cake! Also, I’ve always thought the WWII rationing was the reason for the unusual ingredients. Who knows?
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.