Crinkle Cake

4 minutes ago

Don’t let its unassuming appearance fool you—Crinkle Cake (often called “Depression Cake,” “Wacky Cake,” or “Crazy Cake”) is a marvel of resourcefulness and flavor. Born in an era when butter, eggs, and milk were scarce, this one-bowl, eggless, dairy-free chocolate cake rises beautifully without any of the usual suspects—thanks to the magic of vinegar + baking soda.

And that signature cracked, crinkled top? Not a flaw—it’s the cake’s charming calling card, dusted with powdered sugar like freshly fallen snow. Moist, rich, deeply chocolatey, and ready in under an hour, it’s the ultimate pantry cake that tastes like it came from a bakery.

Why You’ll Love Crinkle Cake

🍫 Deep chocolate flavor—no eggs or dairy needed
🥣 One bowl, no mixer—minimal cleanup
⏱️ Ready in 45 minutes—from pantry to table
💸 Uses inexpensive staples—no special ingredients
🌱 Naturally vegan (if using dairy-free sugar)

Perfect for birthdays, last-minute guests, or when you need comfort in cake form.

(Makes one 9×13-inch cake or two 8-inch rounds)

Dry Ingredients:

1½ cups (300g) granulated sugar
1¾ cups (220g) all-purpose flour
½ cup (45g) unsweetened cocoa powder (natural or Dutch-process)
1 tsp baking soda
½ tsp salt

Wet Ingredients:

⅔ cup (160ml) vegetable oil (or canola, melted coconut)
1 tbsp white vinegar or apple cider vinegar
1 tsp pure vanilla extract
1 cup (240ml) cold water (or brewed coffee for deeper flavor)

For Finishing:

Powdered sugar, for dusting

💡 Pro Tips:

Sift cocoa to avoid lumps.

Don’t skip the vinegar—it reacts with baking soda for lift.

Coffee enhances chocolate but adds no coffee flavor.

Step-by-Step Instructions (Simple, Foolproof, One Bowl)

1. Preheat & Prep

Preheat oven to 350°F (175°C).
Grease and flour a 9×13-inch pan (or line with parchment).

2. Mix Dry Ingredients

In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, and salt.

3. Add Wet Ingredients

Make three wells in the dry mix.
- Pour oil into one,
- Vinegar into the second,
- Vanilla into the third.
Pour cold water over everything.
Whisk vigorously until smooth (about 1–2 minutes). Batter will be thin.

4. Bake to Crinkled Perfection

Pour into prepared pan.
Bake 30–35 minutes, until a toothpick comes out clean.
The top will crack beautifully as it bakes—that’s the signature!

5. Cool & Dust

Cool in pan 10 minutes, then transfer to a wire rack.
Once completely cool, dust generously with powdered sugar through a sieve.

Serving Suggestions

🍦 Classic: With vanilla ice cream or whipped cream
🍓 Fruity twist: Top with fresh raspberries or strawberries
☕ Adult upgrade: Serve with a shot of espresso or coffee liqueur
🎉 Birthday-ready: Frost with chocolate buttercream or cream cheese frosting

Make-Ahead & Storage Tips

Stays moist 3–4 days at room temperature (covered).
Freeze unfrosted cake for up to 2 months—thaw, then dust with sugar.
Don’t refrigerate—it dries out the crumb.

Frequently Asked Questions

Q: Why is it called “Wacky Cake”?
A: Because it defies baking logic—no eggs, no dairy, no butter, yet it’s rich and tender!

Q: Can I make cupcakes?
A: Yes! Fill liners ⅔ full, bake 18–22 minutes.

Q: Gluten-free?
A: Yes! Use a 1:1 GF flour blend (like King Arthur).

Q: Can I add chocolate chips?
A: Yes—but they may sink. Toss in 1 tbsp flour first.

A Cake Full of Quiet Resilience

Crinkle Cake isn’t just dessert—it’s a tribute to ingenuity. Born from hardship, it proves that great joy can come from simple things. No fancy tools, no rare ingredients—just cocoa, vinegar, and a little clever chemistry.

So whisk that batter, embrace the cracks, and dust with sugar. Because sometimes, the most beautiful things aren’t perfect—they’re honest, humble, and deeply satisfying.