Chocolate Crazy Cake (8×8)

Chocolate Crazy Cake

It’s Friday. I know it is so hard during this time to even keep up with the day of the week. But let me tell you… It’s Friday! And you deserve cake! Not just any cake but a cake that doesn’t dirty 3 different bowls or require you to use those precious commodities like eggs and milk and butter.

You deserve an easy to make chocolate cake that fits in an 8×8 pan and satisfies that little sweet tooth that your entire family has somehow cut in the last two weeks.

I got this recipe from my friend, Rebekah. She’s the one that brought us Breakfast Cookies also! Her mom used to make this cake but on a larger scale. I find this recipe is perfect for us because it lasts just long enough for us to have for dessert and snacks a couple of days. For a bigger family, this would be a great one time dessert! Like I said, it doesn’t contain eggs, milk or butter so it’s naturally vegan if that matters to you.

Rebekah used a homemade butter cream icing but I am going for ease on this one and used a can of vanilla frosting I had in the pantry.

Our little kids loved it and said it tastes like Oreos. Evan said it is the perfect cake for me because… “chocolate” “crazy” and “cake”. So there you go… that’s what I’m dealing with these days… also, why we are eating cake for breakfast on a week day!!!!!

Hope you’re well, friends. See y’all back her on Sunday for Sunday Offering.

Chocolate Crazy Cake

Recipe by Melissa TateCourse: DessertDifficulty: Easy

Chocolate Crazy Cake is an easy and mess free dessert that will satisfy everyone!


  • 1 1/2 cups flour

  • 3 Tbsp unsweetened cocoa powder

  • 1 cup sugar

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 tsp white vinegar

  • 1 tsp vanilla extract

  • 5 Tbsp vegetable oil

  • 1 cup water

  • Icing of your choice


  • Preheat oven to 350 degrees
  • Mix first 5 ingredients (flour, cocoa, sugar, baking soda, salt) in a greased 8×8 square pan
  • Make 3 depressions in the dry ingredients. 2 small and 1 large.
  • Pour vinegar into one small depression, vanilla into the other small depression and vegetable oil into the larger depression.
  • Pour water over all ingredients and stir until smooth.
  • Bake 35 minutes and then check every 5 minutes until a toothpick or thin knife stuck in the middle comes out clean.
  • Let cool just a bit and then ice. Ice while it’s still warm… this is the glory of baking in a square pan. The warm icing can’t run off!


  • Rebekah’s directions say 35 minutes but mine took about 50 minutes. She lives in a much higher altitude and it was pretty humid in Texas on the day I baked it. Like I said, start with 35 minutes and check from there.

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