MelissaWANT TO SAVE THIS RECIPE?
This humble little cake goes by many names—Depression Cake, Wacky Cake, or Crazy Cake—but no matter what you call it, it’s pure chocolate comfort. Born out of the Great Depression when butter, eggs, and milk were scarce, this cake is proof that simple pantry staples can still create something rich, moist, and irresistible.
My kids love it for its fudgy flavor, and I love it because it takes less than 10 minutes to mix. No fancy equipment, no long list of ingredients—just one bowl, one pan, and a whole lot of nostalgia.
Why You’ll Love This Cake
- ✅ Egg-free & dairy-free (naturally vegan!)
- ✅ Budget-friendly — made with pantry staples you already have
- ✅ Quick & easy — one bowl, no mixer required for the cake
- ✅ Perfectly moist with rich chocolate flavor
- ✅ Topped with a simple homemade frosting that makes it extra decadent
Ingredients
For the Cake
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ⅓ cup vegetable oil
- 1 cup water
For the Frosting
- 2 Tablespoons butter (or dairy-free butter if keeping vegan)
- ¼ cup unsweetened cocoa powder
- 1 cup powdered sugar
- 1 Tablespoon milk or cream (or dairy-free alternative)
- ¼ teaspoon vanilla extract
Instructions
Make the Cake
- Preheat oven to 350°F. Grease an 8×8-inch baking pan.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda.
- In a separate bowl, mix vanilla, vinegar, oil, and water. Pour the wet ingredients into the dry and stir until smooth.
- Pour batter into prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
Make the Frosting
- Melt butter in a small saucepan (or microwave). Stir in cocoa powder until a thick paste forms.
- Transfer mixture to a mixing bowl. With the mixer on low, add powdered sugar, milk, and vanilla.
- Increase to medium-high speed and beat for about 5 minutes, until frosting is smooth and fluffy.
- Spread evenly over the cooled cake.
Tips & Tricks
- 🌱 For a completely vegan version, swap butter and milk in the frosting for plant-based alternatives.
- 🍫 Love extra chocolate? Stir in a handful of dairy-free chocolate chips into the batter before baking.
- 🎂 Double the recipe and bake in a 9×13-inch pan if you’re feeding a crowd.
- 🧊 Store leftovers tightly covered at room temperature for up to 3 days, or refrigerate for up to a week.
FAQs
Q: Why is it called Depression Cake?
A: It was created during the Great Depression when ingredients like eggs, butter, and milk were expensive and hard to find. This recipe skips all of those without losing flavor.
Q: Can I freeze this cake?
A: Yes! Wrap unfrosted cake squares tightly and freeze for up to 2 months. Thaw and frost when ready to serve.Q: Can I use apple cider vinegar instead of white vinegar?
A: Absolutely—both work to activate the baking soda.
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