Despite its humble origins, Chocolate Depression Cake bakes up into a moist and flavorful oh-so-chocolate cake that is perfect for any occasion. With just a few pantry staples and no eggs, butter, or milk, there’s no excuse not to try this tasty cake today!

slice of chocolate depression cake with chocolate glaze

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Who knew this cake born out of necessity during the Great Depression would turn out to be an all-time favorite?

Chocolate Depression Cake, often referred to as “Wacky Cake,” originated in a time when ingredients like eggs, milk, and butter were hard to come by so traditional chocolate cake and chocolate frosting were difficult to make.

This scrumptious cake is not only easy to whip up with pantry staples, but it’s also incredibly moist and rich in flavor. It’s the kind of cake that makes you want to sneak back to the kitchen for just one more slice.

Whether you’re a seasoned baker or a newbie in the kitchen, this cake promises a hassle-free baking experience with mouth-watering results.

Why it is called chocolate depression cake?

Known as “Wacky Cake” or “Crazy Cake,” it earned its name from its origins during the Great Depression.

Ingredients like eggs, milk, and butter were luxuries due to their high cost and scarcity. This led to innovative baking practices, utilizing affordable and accessible ingredients such as vinegar and baking soda to create a leavening effect typically provided by eggs.

The result was a delicious, moist cake with delicious pourable frosting that became popular for its simplicity and affordability, continuing to be a beloved treat long after the Depression era.

Why I love this recipe

no fancy ingredients needed, all you need are some basic pantry staples
it’s egg-free and dairy-free, perfect for vegans or those with dietary restrictions
despite its simple ingredients, it’s unbelievably soft and chocolatey
it’s so easy to make, it’s perfect for last-minute plans or a casual family dessert

Need more chocolate fixes? Try our no-egg chocolate mousse, chocolate crinkle cookies, or double chocolate fudge cookies.

Ingredients

For the Cake:

all-purpose flour
granulated sugar
salt
baking soda
unsweetened cocoa powder
vegetable oil
white vinegar
vanilla extract
water

For the Icing:

powdered sugar
unsweetened cocoa powder
vanilla extract
water

Step by step

Preheat oven to 350°F. Spray and 8×8 inch or 9×9 inch baking dish with nonstick spray.
In a large mixing bowl, combine flour, sugar, salt, baking soda, and cocoa powder. Stir to mix.
In a measuring cup combine the vinegar, water, and vanilla. Stir, then add to the dry ingredients mixture along with the oil. Stir the batter to mix, scraping the sides of the bowl as needed.

chocolate depression cake ingredients in glass bowl

chocolate depression cake batter in glass bowl

Pour the batter into the prepared pan and bake for 35 minutes or until the toothpick inserted in the center comes out clean. Allow cake to cool completely before icing.
To prepare the icing, combine powdered sugar, cocoa, and vanilla in a medium mixing bowl. Add 2 tablespoons of water and stir, the icing should be thick but pourable. If it is too thick to pour add an additional tablespoon of water.
Once done, pour the icing over the cooled cake and spread it over. Serve and enjoy!

cocoa powder and powdered sugar in a glass bowl

chocolate depression cake with chocolate glaze

Tips for best results

Use the toothpick test to avoid over baking.
Don’t over mix the cake mixture, but make sure there are no lumps.
Allow the cake to fully cool before icing to prevent the icing from melting.
Depending on your preference, adjust the water in the icing for either a thicker or more fluid consistency.

Variations

add a handful of chocolate chips to the batter for extra chocolatey goodness
try swapping the vanilla extract for almond or peppermint for a twist on the flavor
for a gluten-free option, use a gluten-free flour blend

fork with bite of chocolate depression cake

Serving suggestions

This versatile cake pairs well with a scoop of vanilla ice cream, offering a classic combination where simplicity shines. A dollop of whipped cream and some fresh berries can add a refreshing contrast to the rich chocolate.

For an extra indulgent treat, serve with a warm cup of coffee, praline latte, or a glass of spiked ice cream cocktail to complement its deep chocolate flavor.

Storage

To keep your chocolate depression cake fresh, store it in an airtight container at room temperature for up to three days. You can also freeze individual slices for up to 3 months.

If you try this recipe please comment and rate it below, I love hearing from you!