About ten years ago the torta matta (or crazy cake) became a real craze. It was found on virtually every cooking site, including mine. Lately, however, it seems to have disappeared from the radar. So, since the photos from that period were… let’s say revisable if not downright awful, I decided to dig it out and remake it with new images and a more up-to-date recipe format. But what is special about the torta matta to deserve such a name? I imagine that’s the question running through your head if you don’t already know this cake. I’ll answer right away! First of all the method: it’s prepared directly in the baking pan, making a mess with only one spoon. And then the ingredients: it’s dairy-free (you only need a little butter to grease the pan), egg-free and yeast-free. Here, in fact, the leavening is entrusted to the combination of baking soda and vinegar: don’t wrinkle your nose, it really works! The result is a very soft cake, very tasty, moist, incredibly easy to prepare and perfect when you have little time or few ingredients at home. Also ideal for those who usually don’t like making desserts but still want to bring something simple and successful to the table on the first try. To summarize… if you don’t like experimenting, this cake is not for you. For everyone else: preheat the oven! You won’t regret it.
Other cocoa desserts you might be interested in:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking time: 30 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for torta matta – crazy cake
Compared to the original version, which called for 200 g of sugar, I reduced the quantity to 180 g without compromising the cake’s success — it remained soft and well balanced.
NB: Don’t ask me if you can omit the vinegar. You can’t! It’s essential for the leavening and I’ll explain why. Baking soda alone is NOT sufficient to produce leavening; it needs an acid. OK? So add it or your cake won’t rise!
- 1 1/2 cups 00 flour (all-purpose)
- 3/4 cup + 2 tbsp granulated sugar
- 6 tbsp unsweetened cocoa powder
- 1 tsp baking soda (about 6 g)
- 1 pinch salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp white wine vinegar
Tools
- 1 Cake pan with a diameter of 9 1/2 in
- 1 Sieve fine mesh
- 1 Wooden spoon
Preparation of the torta matta
First of all, grease and flour a 9 1/2 in cake pan.
Sift the flour and baking soda directly into the pan, then add a pinch of salt.
Sift in the unsweetened cocoa powder as well to remove any lumps.
Then add the sugar and stir with a wooden spoon until all the dry ingredients have a uniform color.
At this point pour the oil, water and the tablespoon of vinegar into the dry mixture and, with the same spoon, begin to stir gently.
You should obtain a smooth, homogeneous batter.
Bake the torta matta in a preheated static oven at 356°F for 30 minutes. Remove it from the oven and let it cool completely before taking it out of the pan.
Once cold, transfer it to a serving plate. If desired, dust with powdered sugar. Enjoy! Paola
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