Depression Cake

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    Vanilla Crazy Cake

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    This deliciously easy Depression era recipe makes a single vanilla cake layer and requires no eggs or dairy. It’s made with simple pantry staples and tastes terrific!As promised, I’m delivering the vanilla version of the Chocolate Crazy Cake I posted last week. I’m just so pleased that many of you made the chocolate version and found it to be delicious and helpful during this time of scarce ingredients.This vanilla version is just as simple as its predecessor. It’s a one-bowl wonder that whips up with no electric mixer and the baked cake keeps well at room temperature.
    The flavor of this cake really depends on good vanilla extract, but you don’t have to limit yourself to vanilla! This cake would be wonderful flavored with citrus extracts, or you could literally spice it up with a tablespoon of pie spice for the world’s easiest spice cake.The recipe as I’ve written it here tastes like vanilla birthday cake. I added a simple confectioners’ glaze made with powdered sugar, water and vanilla extract, and then tossed on some sprinkles for fun.I noticed a few things that were different about this cake as compared to the chocolate version. The cake wanted to stick ever-so-slightly in the pan at the bottom center. I think next time I’d properly grease and flour the pan instead of just using cooking spray – so I recommend you do this from the get-go, or use a flour-based baking spray. I also found that the flavors of the cake improved overnight. The vanilla tasted creamier and had a much more pronounced flavor the next day.
    Of the two ‘Crazy’ cakes, I think this one is more kid-friendly because of its mild vanilla flavor. And because it’s so simple to make, little ones could absolutely help add ingredients to the bowl, stir batter and add sprinkles – which sounds like sweet memories in the making to me.Enjoy and be well, friends!

    Vanilla Crazy CakeYields one 8-inch single layer cakeVanilla cake1 3/4 cups (210g) all-purpose flour1 teaspoon baking soda1/4 teaspoon salt1 teaspoon vanilla extract1 tablespoon white vinegar6 tablespoons vegetable oil1 cup (200g) granulated sugar1 cup waterGlaze1 cup (116g) powdered sugar1 teaspoon vanilla extract (I used clear vanilla)2-2 1/2 tablespoons water      3 tablespoons sprinkles and one maraschino cherry, optionalPreheat oven to 350°F. Grease and flour one 8-inch round cake pan, or use a square 8-inch baking pan.In a large mixing bowl, add the flour, baking soda, and salt. Whisk to combine. Add the vanilla, vinegar, oil, sugar and water. Whisk together until a smooth batter is achieved.Pour the batter into the prepared pan. Bake for 30-35 minutes, or until the cake is slightly puffed and a toothpick tester comes out clean. Let the cake cool in the pan 5 minutes, and then turn out onto a wire rack to cool completely.For the glaze, sift the powdered sugar into a large mixing bowl. Add the vanilla and one tablespoon of water. Whisk until the water is absorbed and some dry sugary crumbles form; add a second tablespoon of water. Whisk until the mixture is thick and stiff, and holds in the balloon of your whisk. It should slowly fall into a ribbon back into the bowl from the whisk. If the mixture is too thick to fall, add water a little at a time until the correct consistency is achieved. This glaze should be thick.Pour the glaze over the cooled cake and spread with a spatula. Decorate with rainbow sprinkles and a cherry on top, if desired. Store the cake in an air-tight cake keeper or in Tupperware for freshness. Variations:Lemon: Replace the vanilla extract in the cake with 2 teaspoons of lemon extract; replace the vanilla in the glaze with 1 teaspoon lemon extract.Spice Cake: To the cake batter, add 2-3 teaspoons pumpkin pie spice or apple pie spice. If you don’t have pie spice on hand, combine 1/2 tablespoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger in a bowl; add this mixture to the batter and blend well.Tea Cake: Replace the water in the cake recipe with your favorite brewed tea, such as Earl Grey. Brew it strongly, with 3-4 teabags instead of just one.
    link Vanilla Crazy Cake By Heather Baird Published: Tuesday, March 24, 2020Tuesday, March 24, 2020Vanilla Crazy Cake Recipe LEGGI TUTTO

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    • in Recipes

      Chocolate Crazy Cake

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      This vintage cake recipe requires no eggs, milk, or butter, and instead relies on pantry ingredients for its success. Make it when you’re fresh out of fresh ingredients!Hello friends! I hope everyone is navigating this strange season of life with hope and optimism. Since baking is my happy place, I’ve been making small batches of essentials I know we’ll eat up with no waste (these are next for breakfast!). I’ve also been cleaning my kitchen and taking pantry inventory. My husband and I have made the decision to self isolate and make the best of what we’ve got on hand for as long as possible.That’s why this recipe is so timely! It requires nothing from the refrigerator and whips up by hand – you won’t even need an electric mixer.
      The recipe has roots from The Great Depression, when ingredients like butter and milk were expensive or heavily rationed. It goes by a few names you may recognize – ‘Wacky’ Cake, Poor Man’s Cake, or Depression Cake. There’s a vanilla version floating around in my recipe folder that I plan to dig out and share soon.The glaze is my addition to the cake. It relies on pantry staples also, and really makes this cake decadent. I added pecans and flaky sea salt on top because I have plenty on hand, but you could use practically anything – peanuts, baking chips, dried fruit, seeds, pretzels – you name it!

      A single layer cake like this is plenty for our small household, and stored air-tight the very last slice is still fresh 5 days later. Making this recipe is a great way to have comfort food while conserving your more perishable ingredients.Stay well, friends!

      Chocolate Crazy Cake8 servings, yields a single 8-inch cake layerSource: Cake recipe is vintage, glaze recipe by Heather.Chocolate cake1 1/2 cups (180g, or 7 oz.) all-purpose flour1/4 cup (28g) unsweet cocoa powder (I used dark cocoa)1/2 teaspoon baking soda1/2 teaspoon salt1 teaspoon vanilla extract1 tablespoon white or cider vinegar6 tablespoons vegetable oil1 cup (200g) granulated sugar1 cup waterGlaze1 cup (115g) powdered sugar3 tablespoons unsweet cocoa powder (I used dark cocoa)2-3 tablespoons brewed coffee or water    Chopped nuts and flake sea salt, *optionalPreheat the oven to 375°F. Lightly grease an 8-inch round cake pan, or an 8-inch square pan.Combine the flour, cocoa, baking soda, and salt in a large bowl; whisk until well blended. Add the vanilla, vinegar, oil, granulated sugar and water. Whisk together until well combined. Pour into the prepared pan.Bake for 30-35 minutes, or until a toothpick tester inserted near the center comes out clean. Cool the cake in the pan for 5 minutes, then turn out onto a wire rack.For the glaze, sift together the powdered sugar and cocoa in a large bowl. Whisk in coffee or water 1 tablespoon at a time until the glaze is smooth and pourable.Place the cake on a rimmed serving plate and pour on the glaze, allowing the glaze to drip over the sides. Top with chopped nuts and flaky sea salt, or use whatever delicious thing that inhabits your pantry. Dried fruit, pretzels, crumbled cookies are all good choices– anything goes!Store cake at room temperature in an airtight cake keeper or Tupperware for freshness.Update 6/25/20: I made this cake with Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour with excellent results. It baked in about 28 minutes, which is less time than it takes for the wheat flour version.
      link Chocolate Crazy Cake By Heather Baird Published: Friday, March 20, 2020Friday, March 20, 2020Chocolate Crazy Cake Recipe LEGGI TUTTO