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4.18 from 51 ratings

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!
Prep Time10 minutes
Cook Time30 minutes
Additional Time1 hour
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: cinnamon spice cake, crazy cake, fall cake, wacky cake
Servings: 20 servings
Author: Beth

Equipment

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 combined
    1/2 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.

Video

Notes

This recipe turned out great using gluten free flour too! We love King Arthur Gluten Free Measure for Measure Flour.

Nutrition

Calories: 267kcal | Carbohydrates: 46g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 181mg | Potassium: 37mg | Fiber: 1g | Sugar: 33g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg