http://www.sweetlittlebluebird.com/p/recipes.html
All of these recipes come from Sweet Little Bluebird. I have saved them here so we can find them again, especially the link to the gluten free recipes.
Ingredients
- 1 1/2 Cups flour (all-purpose)
- 3 Tbsp. cocoa (unsweetened)
- 1 Cup white sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. white vinegar
- 1 tsp. pure vanilla extract
- 5 Tbsp. vegetable oil
- 1 Cup water
Directions
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!
Note: Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.
TIPS
- You can double this recipe, just use a 9x13 baking pan.
- Mix batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients. Don't forget to grease your pan. You can also make cupcakes - be sure to adjust baking time.
- Head here for a GF Crazy/Wacky Cake recipe - Bob's Red Mill's Gluten-Free Crazy Cake
- Many have shared that this recipe is great served warm or cold with just sprinkling powdered sugar on top.
- This cake is also a great activity to do with kids.
- For cupcakes, please head over for my Crazy Cupcakes recipe.
Ingredients
Dry Ingredients
- 1 1/2 Cups flour + 3 Tablespoons (all-purpose)
- 1 Cup sugar (All purpose sugar - Granulated Pure Cane Sugar)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
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- 3/4 Cup finely grated peeled carrots
- 1/2 Cup chopped walnuts
- 1/2 Cup golden raisins
Wet Ingredients
- 1 teaspoon white vinegar or apple cider vinegar
- 1 teaspoon pure vanilla extract
- 5 Tablespoons Canola oil (or vegetable)
- 1 Cup water
Directions
Preheat oven to 350 degrees F. and grease an 8" baking pan with non-stick cooking spray.
In a large mixing bowl, mix the first 8 dry ingredients and blend well. Next, add carrots, walnuts and golden raisins - blend well. Last, add the wet ingredients - vinegar, vanilla and oil, then pour the water over top - mix well. Pour in greased baking dish.
Bake on middle rack of oven for *35 to 45 minutes. Check with toothpick to make sure it comes out clean, remove when ready. Allow to cool and top with your favorite vanilla or cream cheese frosting. Enjoy!
Links to Frosting Recipes
INGREDIENTS
- 1 1/2 Cups flour + 3 Tablespoons (all-purpose)
- 1 Cup white sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. white vinegar
- 1 1/2 tsp. pure vanilla extract
- 5 Tbsp. vegetable oil
- 1 Cup water
Directions
Preheat oven to 350 degrees F.
Mix first 4 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth. Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!
Chocolate Ganache (This recipe is for a 9x13 cake)
- 1 1/2 cups semi sweet chocolate chips
- 3/4 cup heavy cream
- 1 teaspoon pure vanilla extract
Directions
Place heavy cream in medium size bowl and microwave on high for 1 minute or until it begins to bubble/boil. When it starts to boil, remove from microwave, add chocolate chips and allow to sit and start to melt (about 1 1/2 minutes). When ready, mix well until chocolate is silky smooth. If it's not smooth, it may need another 20 to 30 seconds in the microwave - do not boil. Mix until silky smooth. Once ready, add vanilla mix well and allow to sit for a few minutes then mix again and pour over cake and spread evenly. Allow ganache to set a few hours before serving.
More Frosting Recipes
Tips for Baking Cake
For a stronger vanilla taste, you add a 1/2 teaspoon more of vanilla for a total of 2 teaspoons.
You can double this recipe, just use a 9x13 baking pan.
You can also mix the batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients. Don't forget to grease you pan.
Although I have not used Gluten Free flour mixes for this recipe, many people have and said the cake turns out wonderful! "Yes it is yummy and very moist. It even works with gf flour mixes!"
Ingredients
- 1 1/2 cups flour + 2 Tablespoons (all-purpose)
- 1 Tablespoons pumpkin spice
- 1 cup white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 5 Tablespoons vegetable oil
- 1 cup water
Directions
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting (I use vanilla). Enjoy!
Note: Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.
Tip - You can double this recipe, just use a 9x13 baking pan.
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Ingredients
1 1/2 Cups flour + 3 Tablespoons (all-purpose)
1 Cup white sugar
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp lemon zest
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1 tsp. white vinegar
1 tsp. pure vanilla extract
1 tsp. pure lemon extract
5 Tbsp. vegetable oil
1 Cup water
Directions
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8" square baking pan, starting with the flour first. Mix well. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla and lemon extracts in the other, and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting ( I used vanilla for this lemon cake). Enjoy!
Note: Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.
Tip - You can double this recipe, just use a 9x13 baking pan.
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Ingredients
- 1 1/2 Cups flour (all-purpose)
- 3 Tbsp. cocoa (unsweetened)
- 1 Cup white sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. white vinegar
- 1 tsp. pure vanilla extract
- 5 Tbsp. vegetable oil
- 3/4 Cup brewed coffee (cold or room temperature)
- 1/4 Cup Kahlúa
Directions
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour coffee and Kahlúa over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your frosting or sprinkle with powdered sugar. Enjoy!
Note: Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.
Tips:
-If you don't have/like Kahlúa, use 1 cup of coffee.
-You can double the recipe, just use a 9x13 baking pan.
Ingredients
- 1 1/2 cups flour (all-purpose)
- 3 Tablespoons cocoa (unsweetened)
- 1 cup sugar (All purpose sugar - Granulated Pure Cane Sugar)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon pure peppermint extract
- 5 tablespoons vegetable oil or canola oil
- 1 cup water
Directions
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, peppermint extract in the other and the oil in third larger depression. Pour water over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!
Note: Oven baking times may vary, be sure to check your cake to make sure you do not over bake.
Frosting: Use your favorite chocolate, vanilla or peppermint frosting. For this cake, I didn't have what I needed to make homemade frosting so I used a can of Betty Crocker Chocolate Frosting from the pantry. I added 1/4 teaspoon of peppermint extract and mixed it up - it was perfect. You can do the same with a container of vanilla frosting.
Looking for a frosting recipe? Here are a few you may like:
TIPS:
- You can double this recipe, just use a 9x13 baking pan.
- Mix batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients. Don't forget to grease your pan.
- Mix batter in bowl to make cupcakes. Bake at 350 degrees f for approximately 13 mins. Oven baking times may vary - be sure to check with a tooth pick to make sure you do not over/under bake.
- This cake is fun activity to do with kids.
Important: If you make this cake, be sure to use a heat-proof baking dish under the broiler - I DO NOT recommend glass, it could easily shatter - use a metal baking pan.
Cake Ingredients
- 1 1/2 Cups flour (all-purpose)
- 3 Tbsp. cocoa (unsweetened)
- 1 Cup sugar (All purpose sugar - Granulated Pure Cane Sugar)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. white vinegar
- 1 tsp. pure vanilla extract
- 5 Tbsp. vegetable oil
- 1 Cup water
Toppings
- Hershey bars, regular size (approximately 4)
- Marshmallows (size large or small, enough to cover top of cake in a single layer. I used large marshmallows and cut them in half)
- Graham crackers, crushed (approximately 4 whole crackers)
Directions
Preheat oven to 350 degrees F.
Important: If you make this cake, be sure to use a heat-proof baking dish under the broiler - I DO NOT recommend glass, it could easily shatter - use a metal baking pan.
Mix first 5 dry ingredients in a greased 8" square metal baking pan. Make 3 depressions in dry ingredients - two small, one larger. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Remove cake. While cake is still warm, top with Hershey bars, then top with marshmallows and broil until lightly toasted. Stay next to oven and watch - they toast very fast! Once toasted, pull from oven and top with crushed graham crackers. Enjoy!
Tips
Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.
Mix batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients. Don't forget to grease your pan.
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