Crazy Chocolate Cake, also known as Crazy Cake, Easy Chocolate Cake, or No-Eggs Chocolate Cake, is a simple yet delicious dessert with a rich history. This cake became popular during the Great Depression when eggs, butter, and milk were scarce, making it an ideal recipe for those with dietary restrictions or looking for a budget-friendly treat.
One of the unique features of this cake is that it does not require buttering or flouring the baking pan. Additionally, while marshmallows are optional, they elevate the cake’s flavor and texture, creating a gooey, irresistible topping. Alternatively, you can use chocolate chunks for a melty, decadent experience.
Ingredients
To make this delicious cake, you’ll need:
- 3 cups (375g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon (6g) salt
- 2 teaspoons (9.2g) baking soda
- 1/3 cup (28.4g) unsweetened cocoa powder
- 1 teaspoon (14.8ml) vanilla extract
- 2 tablespoons (29.7ml) white vinegar
- 3/4 cup (176.8ml) vegetable oil
- 2 cups (474g) water
- 12 marshmallows
Optional Substitutions
- For a stronger chocolate flavor, use dark cocoa powder instead of regular cocoa.
- Replace marshmallows with chocolate cubes for a richer topping.
- Swap out vegetable oil for melted coconut oil for a subtle tropical flavor.
Instructions
Step 1: Prepare the Dry Ingredients
In a medium-sized mixing bowl, whisk together the flour, sugar, salt, baking soda, and cocoa powder until evenly combined.
Step 2: Add Wet Ingredients
Pour in the vanilla extract, vinegar, vegetable oil, and water. Stir the mixture until it forms a smooth batter.
Step 3: Transfer to the Baking Pan
Pour the batter into a 9×13-inch baking pan. There’s no need to butter or flour the pan—this cake is designed to release easily after baking.
Step 4: Bake the Cake
Preheat the oven to 350°F (175°C) and bake for 25 minutes.
Step 5: Add the Marshmallows
After 25 minutes, carefully remove the cake from the oven. Place 12 marshmallows evenly across the top of the cake.
Step 6: Bake for Five More Minutes
Return the cake to the oven and bake for an additional 5 minutes, or until the marshmallows puff up and become soft.
Step 7: Spread the Marshmallows
Using a spatula, gently flatten and spread the melted marshmallows evenly across the cake’s surface.
Step 8: Cool and Serve
Allow the cake to cool slightly before slicing. Serve warm for a gooey, chocolatey treat or let it set for a firmer texture.
Expert Tips for the Perfect Crazy Chocolate Marshmallow Cake
✅ For an extra gooey topping, add more marshmallows when you remove the cake at the 25-minute mark.
✅ Marshmallow fluff can be used instead of whole marshmallows for an even smoother topping.
✅ Let the cake cool slightly before cutting to prevent it from becoming too sticky.
Important Considerations
⚠️ Marshmallow Ingredient Check: Some store-bought marshmallows contain egg whites. If you are allergic to eggs or following a vegan diet, check the ingredient list or use vegan marshmallows.
⚠️ Handling Hot Cake: The marshmallow topping can be very sticky when hot. Use a greased spatula to spread it more easily.
⚠️ Cutting the Cake: To avoid tearing the marshmallow topping, lightly oil your knife before slicing.
Why You’ll Love This Recipe
This Crazy Chocolate Marshmallow Cake is not only incredibly easy to make but also:
✔ Egg-free & dairy-free – perfect for those with dietary restrictions.
✔ Budget-friendly – made with simple pantry staples.
✔ Rich & chocolatey – delivers maximum flavor with minimal effort.
Enjoy this timeless, crowd-pleasing dessert, and feel free to experiment with different toppings for a unique twist! 🍫🎂
Sources & Attribution
This recipe is adapted from wikiHow’s “How to Bake a Crazy Chocolate Marshmallow Cake” and shared under a Creative Commons license.