This Chocolate Depression Cake is a moist cake made without any milk, eggs, or butter. It is topped with a creamy chocolate frosting for the ‘icing’ on the cake! For another delectable treat, I also have a Lemon Crazy Cake – the lemon version of this!
Chocolate Depression Cake
Depression Cake, also known as Wacky Cake or War Cake (among other names), originated in the Great Depression. It is a cake made without milk, eggs, or butter. These were all ingredients that were hard to come by during the Great Depression and at wartime. But, just because times are hard doesn’t mean we don’t deserve a sweet treat or dessert once in a while.
Secret Ingredient Chocolate Frosting Recipe
This frosting is NOT dairy-free, but it does have one ingredient that always makes for the best TASTING as well as best LOOKING frosting! And that is honey. No, it doesn’t taste like honey, but the honey certainly adds a magical element that other frostings don’t have. Even if you don’t make the cake, try the frosting on brownies, ice cream, cookies, or even a spoon!
Can You Use Coffee Instead of Water?
I love that you thought of this as it is one of my favorite additions to chocolate cakes. Yes! You can absolutely substitute a cup of brewed coffee for the water in this recipe.
Can a Different Frosting Be Used?
Absolutely! Many readers have used buttercream, peanut butter frosting, cookie dough frosting, salted caramel, and so many more. Although frosting isn’t needed, it can be fun to try different flavors!
Can You Freeze Chocolate Depression Cake?
You can certainly freeze the cake, but I do recommend waiting until it thaws to add the chocolate frosting.
This chocolate cake will freeze well if it is placed in the freezer the same day you make it. Make sure that it is completely cool before preparing it for the freezer.
Here is what I do:
Allow the cake to cool in the pan fully. Place a layer of plastic on top of the cake and then place a cutting board or cooling rack on top. Flip the cake over. Wrap the plastic up over the edges of the cake and then add another large piece and wrap it again as tightly as possible without crushing the cake. Make sure that none of the cake is exposed in the freezer as this can cause freezer burn. Now wrap it in a layer of foil. Label and date the cake. The cake will freeze well for 1 month and should be fine for up to 3 months.
To thaw the cake, remove it from the freezer and set it on the counter. After about 30 minutes, remove the foil and remove the bottom piece of plastic wrap. Place on a serving platter and flip the cake over so that it is now right-side up. It should thaw completely after 2-3 hours at room temperature. Prepare your chocolate frosting and serve!
Can Depression Cake be Made as Cupcakes?
Yes! Pour the cake batter into a lined muffin tin, filling each cup about 3/4 full. Bake for 15-20 minutes at 350°F, checking with a toothpick for doneness. The toothpick should come out clean, but some crumbs (not wet batter) are okay.
More Chocolate Cakes
Chocolate Depression Cake with Chocolate Frosting
Ingredients
CHOCOLATE CAKE
- 1 ½ cups (187 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ¼ cup (29.5 g) unsweetened cocoa powder
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ⅓ cup vegetable oil
- 1 cup (237 g) water
FROSTING
- 3 tablespoons unsalted butter, softened
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup (125 g) confectioners' sugar
- 3 tablespoons whole milk, or heavy cream
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking dish with parchment paper or spray with nonstick cooking spray.
CHOCOLATE CAKE
- In a large bowl, combine flour, sugar, cocoa powder, salt, and baking soda. Whisk to combine.
- Add vanilla, vinegar, oil, and water to the dry ingredients and stir using a spatula or whisk until ingredients are fully combined.
- Pour batter into the prepared pan and bake for 30-35 minutes. When an inserted toothpick is removed with a few crumbs (not clean!) the cake is done. Let it cool while you prepare the frosting.
FROSTING
- With a hand-held mixer, combine room temperature butter, cocoa, honey, vanilla, and confectioners sugar.
- Turn mixer on low and let it combine ingredients for about 30 seconds.
- Slowly add milk, one tablespoon at a time, until you reach desired consistency. You may not need all 3 tablespoons, you may need 1 more, it can vary from season to season and kitchen to kitchen.
- Spread over cooled cake.
Video
Did you make this recipe?
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My mom used to make this cake for one of my brothers birthday every year. It was his favorite. Mm found the recipe in an old 4-H cookbook which has been lost over the yrs. Can’t wait to share this recipe with my bro, he’s 63 now lol. Thanks for all the wonderful recipes
Great cake.
This is a great recipe. It comes together so easily. The icing is very good too! The 3 T of butter makes all the difference (other recipes I’ve tried don’t use it).
This looks delicious… have you ever made it with gluten free flour?
I see that you use a glass baking dish in the photos for this recipe but an aluminum pan for the lemon version. Do you use the same temperature and baking time for both glass and aluminum pans?
Can this recipe be doubled for a 9×13 cake?
This is like the cake our school cooks made. We had the best cooks and meals. It was all prepared on site.
I’ve made this twice in the last week and both time the center caved in as it cooled ( not that anyone complained about the big well of frosting in the center) . First time cooked 30 minutes, 2nd time 35 minutes. Any thoughts on why?
Hi there! So glad to hear you’ve made it more than once already and that no one’s complaining about that frosting crater 😄
That little sink in the middle usually comes down to slightly underbaking, especially in the very center. Even with 30–35 minutes in the oven, if the cake isn’t fully set in the middle, it can collapse as it cools. Since every oven runs a little differently, I’d suggest checking with a toothpick or even gently pressing the center- it should feel springy and not jiggly or soft.
Happy Baking!
I made this last week and I’m making it again this week because it was so good I can’t stop thinking about it. I have an egg allergy and in my 20 years of life I’ve never really gotten to enjoy cake. I’ve tried it but it makes me feel sick so it’s never enjoyable. But this recipe has allowed me to finally be able to enjoy a delicious chocolate cake and I am so glad that I found it. Even my boyfriend who doesn’t like cake loved it. I didn’t think it would be that life changing because it’s so simple and quick to make but it blew me away. The frosting is perfect and is the perfect complement to the cake. If you’re debating using this recipe, use it, you won’t regret it!!!