Comments on: Crazy Cake

By: Sam Merritt

Sam Merritt — Fri, 29 May 2026 11:51:01 +0000

In reply to Dina. Thank you so much for trying my recipe, Dina! I'm so glad it was such a hit! :)

By: Dina

Dina — Fri, 22 May 2026 21:37:13 +0000

Love this cake! My husband even commented positively. I did double the recipe and used your chocolate buttercream recipe. This is a recipe is a keeper!!

By: Sam Merritt

Sam Merritt — Fri, 24 Apr 2026 03:01:51 +0000

In reply to Caline. Hi Caline! I wouldn't recommend it. :(

By: Caline

Caline — Mon, 13 Apr 2026 18:05:13 +0000

can i use baking powder instead of baking soda?

By: Lora L Quiroga

Lora L Quiroga — Sun, 29 Mar 2026 03:03:00 +0000

Whenever I’m out of ingredients for a traditional cake, and we’re craving dessert, I just make a crazy cake. It’s rich, moist and has a perfect crumb. A quick, easy solution and we love it! Thank you for the recipe, Sam!

By: Sam Merritt

Sam Merritt — Mon, 02 Feb 2026 20:32:57 +0000

In reply to LRR. 30 minutes seems pretty short. Did you use an 8 x 8 glass pan? Is your oven running hotter than it should? Did you make any substitutions? It sounds like it may have been over-baked if the toothpick came out clean.

By: LRR

LRR — Mon, 02 Feb 2026 14:54:58 +0000

In reply to Sam Merritt.

Thank you for this recipe as I have some relatives who have egg and dairy allergies. My question is I set my oven for 30 minutes and the toothpick was clean so I removed it from the oven but the cake was very crumbly and we were using a spoon to serve it in some areas. Do you know how this can be avoided next time? Thanks

By: Sam Merritt

Sam Merritt — Sun, 28 Dec 2025 03:10:55 +0000

In reply to Ivy. That will work just fine. :)

By: Ivy

Ivy — Fri, 26 Dec 2025 19:21:29 +0000

Could I leave out the icing and roll out some marzipan to put on top and decorate it with chocolate chips or strawberry slices?

By: Fern

Fern — Sat, 29 Nov 2025 02:21:18 +0000

In reply to Sam Merritt. My sister asked me to make this recipe for her so I decided to see how it would work out as cupcakes and it made 14, cooked perfectly in 20mins at 350F!

By: Sam Merritt

Sam Merritt — Tue, 07 Oct 2025 01:32:53 +0000

In reply to Fern. Hi Fern! This should work as cupcakes. I haven't personally tried it so I can't say for sure how long they would need to bake. I would just be sure to keep an eye on them. :)

By: Fern

Fern — Mon, 06 Oct 2025 23:44:22 +0000

I love this recipe, its always a hit whenever I make it. Is it possible to make it in a cupcake tin? I’m no good at math so I don’t know how to calculate how that would affect the baking time.

By: Bruce

Bruce — Mon, 11 Aug 2025 17:10:22 +0000

I’ve been making this recipe for about 50 years, and this is the first recipe I’ve seen for it that uses a bowl. The traditional method is to sift the dry ingredients into the pan, then make three furrows in the mixture. Pour the oil into one, the vinegar into one, and the vanilla into one. Then pour the water over it all and mix. I prefer your bowl method, because it is hart to get everything from the corners mixed in the pan.
I was interested in a vanilla version, so I was glad that you said that you could leave out the cocoa. I just made it, and next time, I’ll use 2 tsp vanilla extract. Also, for the vanilla version, be sure that you use an oil that has no flavor, because there’s no chocolate to cover any flavor from the oil.
The vanilla cake would be great with fruit on it. It can be served after cooling only a few minutes, so ice cream on top would be great, too.

By: Bruce

Bruce — Mon, 11 Aug 2025 00:57:44 +0000

In reply to Ellen Gibson. With no eggs, more of the batter is flour and sugar than in a traditional cake, so that makes the carb count per serving higher.

By: Ivy

Ivy — Wed, 02 Jul 2025 09:09:25 +0000

This was amazing!!! For the frosting I added some Peppermint Extract , and it was REALLY tasty! The cake was so moist and indulgent! Definatly making it again!

By: Sam

Sam — Tue, 27 May 2025 15:04:18 +0000

In reply to Ellen Gibson. Hi Ellen! It's still cake, it's not meant to be a healthy version.

By: Ellen Gibson

Ellen Gibson — Tue, 27 May 2025 13:55:25 +0000

Was surprised by cake with no eggs, milk, or butter having such high calories, carbs & high sugar calories in cake!

By: Sam

Sam — Thu, 15 May 2025 14:46:58 +0000

In reply to Amanda Halliday. Hi Amanda! It's just regular table salt. I hope you love the cake! :)

By: Amanda Halliday

Amanda Halliday — Wed, 14 May 2025 02:29:49 +0000

I can’t wait to make this cake for my husband’s bday this week…a nostalgic fav from his childhood. Weird question for you….what kind of salt are you using in this recipe?

By: Emma

Emma — Sun, 16 Feb 2025 17:47:42 +0000

Lemon juice is a really good substitute for the vinegar

By: Sam

Sam — Thu, 09 May 2024 01:32:30 +0000

In reply to Ellen. Hi Ellen! It can be doubled. It would likely need to go into an 11 x 15 dish. :)

By: Ellen

Ellen — Wed, 08 May 2024 15:30:32 +0000

Can this recipe be doubled? If so what size glass baking dish do you use?

By: Barbara Howard

Barbara Howard — Mon, 11 Mar 2024 21:48:53 +0000

In reply to Sam. I love this cake. I grew up with it. Brings back a lot of memories

By: Abigail

Abigail — Wed, 13 Dec 2023 12:14:07 +0000

This recipe is the best! It is fast super easy and taste delicious!
I make it almost every week!
Thank you!

By: Cara

Cara — Mon, 27 Nov 2023 14:53:38 +0000

In reply to SUE. I've made this so much with all different flavors. For lemon, I'd say you should nix the cocoa powder, add in the Zest of 2 lemons, or more, depending on preference, and swap out half the water for lemon juice. You can also leave the water if you have lemon extract, which you can swap out for the vanilla. When I do it though, I keep the vanilla, add lemon extract, add the Zest of 2 lemons, and do 1 part lemon juice and 3 parts water, but my husband LOVES lemon, so it really depends on your preferences. hope that helps, even though it's late!