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?
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.
This recipe is the exact same recipe my mother had. But we called it a”NoNo” cake. We never used any frosting, it didn’t need it! This is and was my favorite cake! Yum😉
I have my great aunt’s wacky cake recipe but hers says to add Hershey chocolate bar ( or bars) on top of the baked cake and melt in the oven for a little bit (frosting)
Great idea!
I was born in the early 50’s and this was the chocolate cake that was served in my house growing up. My mother used to mix it right in the cake pan. And peanut butter frosting was my fathers favorite on top.
Can I use self rising flour? That is all I have. I am making this cake for my elderly neighbor. He said this was the last cake that his wife made before she passed.
I haven’t made it with self-rising flour so I can’t speak to its effectiveness.
I made this cake exactly as the recipe states over this past weekend and let me tell you it was absolutely amazing! I made the frosting as well; I have already copied and put in my recipe box, my go to cake from now on. Thank you so much for sharing this, what a super moist decadent dessert!
Thank you for the cake recipe. You and your daughter are so cute. She’s so stinkin cute💜
Hi, I made this today and it turned out delicious! I made it in a 9X9 because I don’t have an 8X8, obviously it didn’t turn out as high, but it worked. I agree, it doesn’t need the frosting, but hey, life’s too short for no ‘homemade frosting’! (I made it just in case, and I’m glad I did.) Thx for sharing the recipe.
Can you use the recipe for cupcakes?
I work with iambaker and am happy to help out with questions!
Yes, generally speaking, you can convert most cakes into cupcakes by swapping the baking pan and adjusting the baking time. Typically, the baking time will be reduced. Good luck!
I made this cake many times my grandmother had the recipe so that’s how old this cake is it is so delicious
You show it being made in a glass baking dish. Is the oven temperature written for using a glass dish or should it still be lowered 25 degrees to 325?
I work with iambaker and am happy to help out with questions!
Hi, Maria! We did bake the cake at 350°F in the glass dish shown. Have great day!