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 โicingโ on the cake! For another delectable treat, I also have a Lemon Crazy Cake โ 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 doesnโt mean we donโt 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 doesnโt taste like honey, but the honey certainly adds a magical element that other frostings donโt have. Even if you donโt 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 isnโt 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 350ยฐF, 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 ยฝ cups (187 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ยผ cup (29.5 g) unsweetened cocoa powder
- ยฝ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- โ 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 350ยฐF. Line an 8ร8-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.
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Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Can you use gluten free flour ( Bobโs Red Mill 1:1 )?
The first cake Iโve ever tried making from scratch! I loved how easy it was and it came out great!
Making this today! Itโs frosty outside. Perfect day for chocolate cake!
I made this to celebrate the birthdays of my two daughters. Delicious! And it turned out perfectly ๐
I have eaten and made this cake for nearly 40 years, it is always moist and flavourful and people are always surprised at how easy it is to make and how few ingredients you need.
The frosting recipe is my new favourite. I use alkalized/Dutch processed cocoa powder which results in a nearly black frosting with a flavour akin to Oreo cookies, (great for use in Halloween baking). I use Forest/oak tree pollen honey, which adds an extra depth of flavour as this honey almost tastes like it has been mixed with molasses. With the heavy cream it is a desert in and of itself, but it is great to make extra to spread on graham crackers, Madeline cookies, shortbread, etc. or to eat straight from the bowl.
An absolute hit in my house, with extended family, coworkers, and friends.
Thank-you so much for posting this recipe!!
I grew up making this cake too! I think I have made it for at least 55 years! Exact same recipe, so simple!
Easy and fun. Also delicious.
When I jump to recipe it takes me to a long recipe. Not the depression one.
I already did all that twice and I still donโt see receipe for depression cake. This one that shows up is a long choc. Cake just forget it. You are a fraud.
Not sure what you are talking about Irma? The recipe is listed right above this comment section, you have had to scroll by the recipe to leave a comment.
Here it is again, just so you know Iโm not a fraud.
4.99 from 93 votes
Chocolate Depression Cake with Chocolate Frosting
Prep Time
5minutes mins
Cook Time
35minutes mins
Total Time
40minutes mins
With just a few simple ingredients and one bowl, you can be ready to bake a chocolate cake and have it ready in about 30 minutes!
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Ingredients
CHOCOLATE CAKE
โข1 ยฝ cups (187 g) all-purpose flour
โข1 cup (200 g) granulated sugar
โขยผ cup (29.5 g) unsweetened cocoa powder
โขยฝ teaspoon kosher salt
โข1 teaspoon baking soda
โข1 teaspoon vanilla extract
โข1 teaspoon white vinegar
โขโ cup vegetable oil
โข1 cup (237 g) water
FROSTING
โข3 tablespoons unsalted butter, softened
โข3 tablespoons unsweetened cocoa powder
โข1 tablespoon honey
โข1 teaspoon vanilla extract
โข1 cup (125 g) confectionersโ sugar
โข3 tablespoons whole milk, or heavy cream
Instructions
Preheat oven to 350ยฐF. Line an 8ร8-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.
What a nasty comment !
I sure hate to mess with perfection, but Iโm wondering if anyone has ever attempted a no-calorie-sweetener when baking this recipe?
I use monk fruit and/or allulose these days, and if anyone has tried them with this cake, was it a success?
Nope. Dont touch the recipe.