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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It was very good I made it today.
awesome cake, can i omit the chocolate and make it just white. and yes vinegar is needed in the depression cake, my mom told me so.
My mom used to make this cake for us but put 7 minute icing on it..
Just curious, how do you think it would be if I added 1 C brewed coffee in place of the water???
I think it would be great!
just curious what can i use to replace the vinegar? I don’t have any and don’t want to go to the store to buy any
Usually lemon or lime juice – but the problem is that it might alter the taste.
You might try buttermilk (which is acidic) as well, sour cream (though don’t know how much) or even another vinegar – like apple cider. I wouldn’t try wine or balsamic as those might affect the taste too much.
Hi, just wondering if this can be doubled, as I know some recipes don’t work out when doubled. Thank you.
Delicious! This was easy to make and fun for the kids to help. “Daddy, where are the eggs?” “We don’t need any eggs in this recipe.” Blew their little minds! LOL. But everyone loves the results… maybe too much as there have already been multiple requests for another one.
I’m 67 and have been baking this cake since I was about 5 (no lie) but we didn’t put frosting on it. Try it with applesauce or peaches or berries or just cool whip it’s great any way you can imagine I will even eat it plain. I just love this cake!!
I tried this once and loved it! Do you think it would work doubled and baked in a 13×9 pan?
Sacrilege to frost! This recipe was passed down from my grandfather (DOB 1908), to my mother, to me. I’ve been eating it for 60 years! NEVER would we frost it. The vinegar/baking soda form a lovely crust on top that is obliterated by frosting. Only dust with powdered sugar.
Also, your vinegar portion is incorrect. It should be 1 TABLESPOON. I have a recipe for Wacky Cake Mug Cake and it uses 3/4 t vinegar just for that!
Hi LT, thanks for your insight. It is entirely possible that our grandmothers had different recipes, and there is nothing wrong with that. Also, frosting is a choice, and one that others enjoy. It seems silly to be worked up about it.