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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I would like to use avocado oil vs corn oil. Has anyone tried this and found success?
Over a year ago, I switched to avocado oil for all my baked goods with no problems. I plan on making this chocolate cake, and will be using avocado oil. Personally, I have not noticed any difference.
My daughter has an egg allergy, so giving her cakes from a bakery were never an option. Once I discovered your recipe, I have made it every year since! It’s moist, full of flavor and extra special with the frosting. She requests it every year and she’s 15 now! Thank you for sharing all your recipes!
I have a question, can this recipe be made into cupcakes?
With the bird flu causing the price of eggs to skyrocket, I decided to give this cake a try. I’m so glad I did! The cake itself comes out perfectly moist and fluffy every time I make it and it’s easily the best chocolate flavor I’ve ever had from a cake (including cakes where I’ve added coffee to the batter).
I’ve made this cake 5 times now. The first four times, I followed the frosting recipe exactly as written–combining all of the ingredients but the milk, then adding the milk 1 tbsp at a time–and while it was delicious, it came out with a runny, ganache-like consistency. I learned on my 5th try that the trick is to beat the butter first, then add the cocoa powder and mix until fully combined. From there, I add the honey and vanilla together and combine before adding the confectioners sugar and 1 tbsp of the milk (followed by more if needed). Mixing the ingredients in stages is probably a no-brainer to a seasoned baker, but was revolutionary to a novice like me. Perhaps updating the recipe to reflect these steps might help others too. It’s made all of the difference in producing a rich, creamy frosting for me!
Can I substitute the 1 c of water with Guinness?
I made this (with coffee, as you mentioned, instead of water) and it was just wonderful. I think this is going to be my go to chocolate cake recipe from this point forward. The frosting is perfect for it, too!
Thank you!
Can I omit the cocoa powder in both the cake batter, and frosting and just make it a plain vanilla cake?…also the recipe states that it has no butter…but the frosting recipe calls for butter?…could I substitute vegetable shortning, to make the frosting?
Can you substitute cream cheese for the butter in the frosting?
Hi, Sandra! I work with iambaker and am happy to help with questions. If you are looking for a chocolate cream cheese frosting, I would highly recommend the chocolate frosting from our Ultimate Chocolate Cupcakes. It is amazing!!! I hope this helps, and have a great day!
? Can I substitute gluten free flour ?
Hi, Auntie Em! I work with iambaker and am happy to help with questions. Yes, you can try using gluten-free flour in this depression cake recipe. Make sure to use a gluten-free all-purpose flour blend that has xanthan gum, since that helps the cake hold together. (You might need to add a little extra water or milk.) We have not tested it with gluten-free flour yet, but if you try it, let us know how it turns out!
Hello it’s me again, I would like to unsubscribe from receiving recipes now from
http://iambaker.net many thanks for all recipes already received already, thank you wendy
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