Delicious & Easy Mocha Crazy Cake Recipe

Looking for a dessert that is both easy to make and delicious? Look no further than the Mocha Crazy Cake Recipe. With its rich chocolate and coffee flavors, this cake is sure to be a hit with any crowd.

What sets this recipe apart is that it doesn’t require any eggs or milk, making it a great choice for vegans or those who are lactose-intolerant. It also doesn’t require any complicated mixing or preparation techniques, which means even novice bakers can produce a beautiful and tasty cake.

The origins of this recipe date back to the Great Depression when ingredients were scarce and people had to get creative in the kitchen. It was during this time that the “Crazy Cake” (also known as the “Wacky Cake”) was born. The Mocha Crazy Cake puts a new twist on an old favorite by adding coffee and chocolate flavors for an extra punch.

Whether you are looking for a dessert to impress your guests or simply want something sweet for yourself, the Mocha Crazy Cake is the perfect choice. So grab your flour, cocoa powder, and coffee, and let’s get baking!

Why You’ll Love This Recipe

Mocha Crazy Cake
Mocha Crazy Cake

Have you ever craved for a moist, decadent chocolate cake with a touch of coffee flavor? Look no further, as my Mocha Crazy Cake recipe will fulfill that desire and exceed your expectations.

What makes this recipe so special is its simplicity and unconventional ingredients. This cake is made without eggs, butter, or even a mixer! The secret ingredient is cider vinegar, which reacts with baking soda and causes the cake to rise, creating a light and fluffy texture. The result is an airy yet moist chocolate cake with a deep coffee flavor that will leave your taste buds dancing.

This Mocha Crazy Cake recipe is perfect for those who follow a vegan lifestyle, as it contains no animal products. It’s also ideal for those on a budget, as it requires only basic pantry staples such as sugar, all-purpose flour, unsweetened cocoa powder, and canola oil. Moreover, it’s nut-free and allergy-friendly.

Not only is this cake delicious and easy to make, but it’s also versatile. You can serve it as a dessert or even for breakfast with a dollop of whipped cream or dusting of powdered sugar. It’s an excellent base for layer cakes or icebox cakes. You can dress it up with chocolate ganache or Swiss meringue for special occasions like birthdays or anniversaries.

To sum up, you’ll love this recipe because it’s straightforward to make, budget-friendly, vegan-friendly, allergy-friendly, versatile, and most importantly – scrumptious. Give my Mocha Crazy Cake recipe a try; I guarantee that this wacky cake will become your new favorite chocolate mocha treat!

Ingredient List

“Indulge in the ultimate chocolate fix with this Mocha Crazy Cake”

Here are the recipe ingredients you will need for this fantastic Mocha Crazy Cake:

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 tablespoon cider vinegar
  • 2 teaspoons vanilla extract
  • 2/3 cup canola oil
  • 1 1/2 cups water or coffee (chilled or at room temperature)

Espresso Powder (optional)

If you are looking for a stronger coffee and chocolate flavor, add espresso powder to the recipe.

Note: If you want to make this cake fully vegan, swap honey for a vegan sweetener like agave or maple syrup.

The Recipe How-To

“Rich, fudgy, and absolutely crazy–this cake is a chocolate lover’s dream come true”

Now, for the moment of truth: let’s dive into how to create this mocha crazy cake masterpiece! Before starting, make sure to preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan with cooking spray or butter.


Here is a quick recap of what you will need:

  • Cake

    • 3 cups (360g) all-purpose flour
    • 2 cups (400g) granulated sugar
    • 1 cup (85g) unsweetened cocoa powder
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 2 teaspoons instant espresso powder (optional)
    • 2 cups (480ml) warm water
    • 1/2 cup (120ml) canola oil
    • 1 tablespoon cider vinegar
    • 1 tablespoon vanilla extract
  • Frosting

    • 1/2 cup (115g) unsalted butter, softened
    • 2 cups (240g) powdered sugar
    • 1/4 cup (21g) unsweetened cocoa powder
    • 2 tablespoons strong coffee, cooled


Step 1: In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, salt, and instant espresso powder.

Step 2: Add in the wet ingredients: warm water, canola oil, cider vinegar, and vanilla extract. Mix well using an electric mixer at medium speed for about two minutes until fully combined.

Step 3: Pour the batter into greased baking pan.

Step 4: Bake for approximately 35-40 minutes or until a toothpick inserted in the middle comes out clean.

Step 5: While the cake is baking, prepare the frosting. In a large mixing bowl, beat softened butter until smooth and creamy. Mix in powdered sugar, cocoa powder, and coffee until well combined.

Step 6: Once the cake is done, allow it to cool down for about 10-15 minutes before spreading the frosting.

Step 7: Serve and enjoy!

This mocha crazy cake recipe is perfect for any occasion: coffee breaks, birthday parties, or just because you’re in the mood for something sweet! I hope this recipe brings a little bit of joy to your taste buds. Happy cooking!

Substitutions and Variations

“Skip the coffee shop and whip up this decadent mocha cake at home”

Looking to add a bit of variety to your mocha crazy cake recipe? Fear not, as there are plenty of substitutions and variations that you can try out in order to tailor this cake to your liking.

For those who want a more indulgent taste, consider substituting the regular unsweetened cocoa powder with Dutch-processed cocoa powder. This will give your cake a richer chocolate flavor without adding any additional sweetness.

If you’re looking to make this cake more coffee-forward, try swapping out 1/2 cup of the purpose flour with 1/2 cup of finely-ground espresso beans. This will give your mocha crazy cake a delightful coffee flavor that will perfectly complement the chocolate notes.

To make a vegan version of this cake, simply swap out the canola oil for coconut oil, and replace the cider vinegar with white vinegar or lemon juice. Vegan chocolate fudge cake is a great substitute for those who want an egg-free and dairy-free recipe.

This mocha crazy cake is also quite versatile when it comes to toppings and frosting. For example, if you’re not keen on using chocolate ganache or Swiss Meringue, you can even make a mocha-flavored frosting by adding coffee extract or instant espresso powder to your favorite frosting recipe.

Lastly, if you’re looking for a party dessert, consider turning this classic into a layer cake. With multiple layers of moist chocolate mocha goodness, this cake is sure to impress any crowd.

Whatever substitutions or variations you decide to make to this recipe ingredient list, just know that every adaptation of the mocha wacky cake recipe is sure to be an irresistible treat that everyone will love.

Serving and Pairing

“This cake may look wild, but trust me–it’s crazy good”

All right, my caffeine-loving friends! So, you made this incredibly moist and chocolatey Mocha Crazy Cake, what’s next? Well, let me tell you that there are countless ways to enjoy this heavenly cake. Here are a few of my favorite serving and pairing ideas to maximize your cake indulgence!

First off, I highly recommend serving your chocolate mocha marvel with a good old cup of coffee. Duh! After all, coffee and chocolate are the ultimate power couple in the world of desserts. A freshly brewed espresso or strong coffee would make the perfect complement to this cake. The coffee will enhance the mocha flavor and balance out the sweetness of the cake.

If you’re feeling extra fancy, why not pair your Mocha Crazy Cake with a glass of red wine? Yes, I said red wine! The tannins from the red wine will cut through the richness of the cake while the fruity and chocolatey notes in both will complement each other. A full-bodied wine like Cabernet Sauvignon or Syrah would be ideal.

For a less boozy approach, you can also serve your Mocha Crazy Cake with a scoop of vanilla ice cream or whipped cream. The coolness and creaminess of these toppings will contrast perfectly with the richness of the cake, creating a beautiful balance of flavors and textures.

And if you’re feeling creative, you can even layer your Mocha Crazy Cake into an icebox cake! In a large bowl, mix together some whipped cream, cocoa powder, instant espresso powder, and powdered sugar until light and fluffy. Spread this mixture between each layer of sliced cake until all used up. Cover it with plastic wrap and let it chill in the fridge for at least 2 hours (or overnight) until set. And voila! You’ve just made a decadent Mocha Chocolate Icebox Cake that everyone will rave about!

In conclusion, there’s no right or wrong way to serve and pair your Mocha Crazy Cake. Just let your imagination run wild and experiment with different combinations until you find your perfect match!

Make-Ahead, Storing and Reheating

“From the first bite to the last crumb, this cake is an adventure in flavor”

When it comes to the Mocha Crazy Cake, you’ll find that making ahead and storing is quite easy. In fact, it can be made ahead of time and stored for a while without affecting its mouth-watering taste. Once you’ve baked the cake, allow it to cool completely before wrapping it in plastic wrap or placing it in a container with a tight-fitting lid. The wrapped cake should stay fresh for up to three days. It can then be kept in the refrigerator for an extended period of up to a week.

If you want to impress your guests with freshly baked Mocha Crazy Cake, you can easily reheat individual slices by placing them on a microwave-safe plate and heating on high for 10-20 seconds. This will bring back the warm and rich coffee chocolate flavor without adding any extra moisture or ruining its texture. However, avoid reheating the entire cake as it may dry out the edges.

You can also store frosted Mocha Crazy Cake in the refrigerator for up to five days by loosely covering it with plastic wrap or foil. This storage method will retain the moistness of your cake while protecting the delicious chocolate ganache or Swiss meringue frosting. Remember though, that refrigeration may alter the texture of your cake slightly.

Lastly, if you want to make your Mocha Crazy Cake far ahead of time or freeze some pieces for later, you can use an icebox cake method. Simply prepare the cake as directed but line a deep dish with wax paper and layer the pieces one-by-one alternating with cocoa powder or frosting mixed with espresso powder until all are used up. Your Mocha Chocolate Icebox Cake can remain in your freezer for up to 3 months, making it an ideal option for busy days or surprise visitors!

Tips for Perfect Results

“Satisfy your sweet tooth and your caffeine cravings with this Mocha Crazy Cake”

As a barista and cake lover, I want to share some tips and tricks to make the perfect mocha crazy cake. This delicious and easy recipe is perfect for any occasion, so follow these tips to make it even better.

Firstly, make sure to sift your all-purpose flour and cocoa powder before adding them to the mixture. This will prevent lumps in your batter, making it smooth and silky.

Secondly, mix your ingredients until they are just combined. Overmixing the batter can lead to a dense and chewy cake. So be gentle with your mixture, ensuring that everything is just combined.

Thirdly, consider adding a tablespoon or two of espresso powder to boost the coffee flavor in your chocolate mocha cake. This will give it an extra kick while maintaining a delicate balance between the flavors.

Fourthly, don’t overbake your mocha wacky cake. Baking it for too long can dry out your dessert and make it undesirably crumbly. Instead, constantly check its progress using a toothpick inserted in the center of the cake. When it comes out clean with just a few crumbs stuck on it, then you can take out the cake from the oven and let it cool.

Lastly, when frosting your mocha crazy cake, use chocolate ganache or Swiss meringue instead of buttercream frosting. These frostings complement well with the complex coffee-chocolate flavors giving you an ultimate indulgent treat.

By following these helpful tips, you’ll end up with a moist chocolate mocha cake that everyone will love. Hope you enjoy creating this tasty dessert!


As you prepare to make this scrumptious mocha crazy cake recipe, you may encounter a few questions that need answers. In this section, I’ve compiled some of the frequently asked questions concerning the ingredients, preparation process, and storage of this cake. Whether it’s your first time making this cake, or you’re a seasoned baker, these responses will guide you towards perfect results.

What is mocha cake made of?

When it comes to making a delicious mocha cake, it’s important to have the right ingredients. To start off, you’ll need basic chocolate cake ingredients such as flour, sugar, eggs, vanilla extract, baking powder, and both dark and semisweet chocolate. However, to give your cake a bold mocha flavor, I recommend using espresso powder, which can usually be found in the coffee section of most grocery stores. If you can’t find espresso powder, you can substitute it with double-strength brewed coffee, but keep in mind that it may affect the texture and overall taste of the cake.

What does adding coffee to chocolate cake do?

When it comes to chocolate desserts, a little bit of coffee can go a long way in enhancing the flavor of chocolate without overpowering it. It acts as a behind-the-scenes helper, allowing the chocolate to take center stage. This is comparable to how salt can enhance the taste of sweet treats like cookies without adding a savory flavor.

Why is it called crazy cake?

The recipe I am going to discuss involves a unique way of mixing a chocolate cake that is known as Wacky Cake. This recipe got its name because it doesn’t contain any eggs and is mixed right in the pan that it will be baked in. So, let’s talk about the ingredients needed to make this cake.

How to make Ina Garten’s favorite chocolate cake?

First, make sure to prepare your baking pans by greasing them with butter and flour. In a mixing bowl, combine 1-3/4 cups of all-purpose flour and 2 cups of sugar. Then add ¾ cups of high-quality cocoa powder, 2 teaspoons of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of kosher salt. Mix the dry ingredients together to ensure everything is evenly distributed.

Next, it’s time to add the wet ingredients. Pour 1 cup of shaken buttermilk into the dry mixture and stir until it forms a smooth batter. The buttermilk will add a tangy flavor and help keep the cake moist.

Remember to preheat your oven to the correct temperature before baking. This recipe should be baked at 350°F (180°C) for approximately 30-35 minutes until the cake is fully cooked. To check if it’s ready, insert a toothpick or cake tester into the center of the cake. If it comes out clean, the cake is done.

Once the cake is finished baking, let it cool for a few minutes before removing it from the pans. Then transfer it to a wire rack to cool completely. You can frost it with your favorite frosting or dust it with powdered sugar for a simple finish.

This recipe makes a rich and decadent chocolate cake that is perfect for special occasions or as a sweet treat anytime. Enjoy!

Bottom Line

In conclusion, the Mocha Crazy Cake recipe is truly one of a kind. Not only is it rich and flavorful, but it’s easy to make and customizable to suit your preferences. You can even make it vegan by swapping out the canola oil for a substitute like coconut oil, and using non-dairy milk in place of regular milk.

Whether you’re a chocolate lover or a coffee enthusiast, this cake is sure to satisfy your cravings for both. It’s perfect as a dessert for any occasion, including birthdays, dinner parties, or just a simple treat for yourself.

So don’t hesitate to give this recipe a try. With its simple ingredient list and easy-to-follow steps, anyone can make this delicious cake without much effort. And who knows? It might become your new go-to recipe for any baking occasion.

So grab your apron and get ready to bake the most amazing mocha crazy cake you’ve ever tasted!

Mocha Crazy Cake

Mocha Crazy Cake Recipe

I found this recipe in Diabetic Cooking mini recipe book and it was VEGAN! Wonderful all-purpose chocolate cake. The added coffee really intensifies the chocolate. Water can be used in place of the coffe for just a plain chocolate cake.
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Prep Time 10 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Calories 251.7 kcal


  • 1 1/2 cups all-purpose flour, unbleached
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup strong coffee, cold
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • 1 1/2 tablespoons cider vinegar


  • Preheat oven to 375*F.
  • Sift together the flour, sugar, cocoa, baking soda, and salt into an ungreased 8-inch square baking dish.
  • In a 2-cup measure, combine the coffee, oil, and vanilla.
  • Pour the liquid over the flour mixture and mix with a whisk or fork.
  • When the batter issmooth, add the vinegar and mix quickly until incorporated.
  • Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
  • Cool in the pan on a rack.
  • When completely cool, dust with confectioner's sugar or spread with vegan frosting, if you like, cut into squares, and serve.

Add Your Own Notes


Serving: 80gCalories: 251.7kcalCarbohydrates: 36gProtein: 2.5gFat: 11.5gSaturated Fat: 1gSodium: 243.8mgFiber: 1.5gSugar: 20.2g
Keyword < 60 Mins, Birthday, Dessert, Easy, Egg-free, Free Of..., Inexpensive, Lactose-free, Low Cholesterol, Vegan
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