My new favorite chocolate cake! Super tender and moist and ultra chocolate-y. No milk, butter, or eggs!
Yes, this is another chocolate cake recipe in less than a week from the last one. I wish I could say I’m sorry for sharing another chocolate overload today with you today, but I’m just not. I mean, just look at it!
Can’t you just see how moist and tender the crumb is?? Chocolate heaven, my friends.
Plus, this cake has a kind of fun story to go with it. And food is always better with a little history, am I right?!
You probably know it best as Crazy Cake. Which is a cake well known for its Great Depression origins, needing no butter, eggs, or milk to make.
But I actually discovered this cake as I was sifting through Amish recipes. We recently discovered quite a bit of Pennsylvania Dutch in my husband’s family ancestry, so we thought it would be fun to start making some recipes that have Pennsylvania Dutch origins to try and teach our kids a little about their heritage. (Side note: you MUST check out the Amish Chicken and Noodles that I’m sharing on Keat’s Eats today– omg, so good!)
Of course, I immediately recognized the “Amish Chocolate Cake” recipe as Crazy Cake’s identical twin. So call it whatever you want– Crazy Cake, Amish Chocolate Cake. It’s all the same. And it’s all sooooo good.
When it comes to the frosting, you’ve got options.
The original recipes I found were without frosting at all. And this cake is actually very good on it’s on. Really, it’s so moist that adding frosting is almost unnecessary. We ate it warm topped with a little whipped cream when we made it with the kids. And it was fantastic.
But what kind of a dessert blogger would I be if I let something like “unnecessary” get in the way of my frosting a cake!?
So allow me to present you with some options:
- Best Ever Chocolate Frosting – you can’t go wrong here.
- One Minute Chocolate Frosting – tastes like fudge!
- Creamy Chocolate Frosting – the creamiest!!
- Best Chocolate Glaze – quick, easy, and heavy on the chocolate.
- Lofthouse Cookie Frosting – a little off the beaten path, but omg-so-good.
- Mom’s Fudgy Brownie Frosting – we usually make this for our brownies, but I think it would do the trick on top of any cake!
As for me? I cheated a little. I was running short on time getting this cake photographed, so I whipped a can of chocolate frosting into a fluffy frenzy and slathered it on top. Did you know you could do that?? It’s one of my favorite little “real life” tips.
Hey, sometime you just don’t have time to make it from scratch. And you know what? That’s okay!
- 2 cups white sugar
- 3 cups flour
- 1 teaspoon salt
- 5 tablespoons cocoa
- 2 heaping teaspoons baking soda
- 1 scant cup cooking oil
- 1 tablespoon vanilla
- 2 tablespoons vinegar
- 2 cups cold water
- Optional: chocolate frosting (see links in post)
- Preheat oven to 350ºF. Prepare a 9x13 baking dish by spraying it with nonstick cook spray.
- Mix together dry ingredients: sugar, flour, salt, cocoa powder, and baking soda.
- Make a well in the middle and add the oil, vanilla, vinegar, and cold water. Whisk together until smooth batter forms.
- Bake for 30 minutes, or until cake passes the toothpick test. Serve warm or let cool before frosting.
More from the chocolate cake archives!