This easy chocolate cake recipe stays the same whether you call it chocolate depression cake, crazy cake, or wacky cake! There are no eggs, butter, milk, or mixer required, and everything is prepared in a single dish. As a consequence, you’ll get a luscious, rich, fudgy sweet chocolate cake that’s ideal for when you’re short on fresh ingredients.

Why is it called a depression cake?

Before you get out your Jump to Conclusions mat, this isn’t named a sadness cake because it makes you depressed or heals your depression (though it may help a bit).

It’s called a depression cake because it was a popular form of cake during the Great Depression that followed the 1929 stock market crash. It eliminated (or utilized in small amounts) components that were either difficult to get or prohibitively costly for most families: eggs, butter, milk, and sugar.

Dessert was considered a luxury at the time (far more so than it is now for most), and owing to the ingredient changes, this chocolate cake recipe was an economical alternative.

This one bowl cake is an excellent dessert dish for inexperienced chefs due to the few ingredients and absence of the need for a mixer. It’s also a fun treat to cook with your children.

What is a depression cake made of?

Here are the components we used to replace the typical eggs, butter, and milk in traditional cake recipes:

• Baking soda and vinegar: These two ingredients serve as an egg replacement in this recipe. The baking soda combines with the vinegar to provide the cake lift and texture (don’t worry, you won’t taste the vinegar at all).
• Oil will be used in lieu of butter. I like olive oil, although canola or vegetable oil may also be used.
• Warm water: We’re substituting the milk with water, and we’re using warm water (not boiling) to let the cocoa powder bloom.

The remainder of the components for a chocolate cake recipe are standard suspects:

• Flour
• Granulated sugar
• Cocoa powder
• Salt
• Vanilla extract
• Ground cinnamon (optional, but encouraged!)

How to make chocolate depression cake

The fact that this cake recipe is so easy is arguably its finest feature. In a mixing bowl, combine all of the dry ingredients, then add the liquid ingredients and whisk to blend. That’s all!

More specifically:

1. Preheat the oven to 350 degrees Fahrenheit and line an 88-inch baking dish with parchment paper and nonstick spray. Place aside.
2. In a large mixing basin, whisk together the flour, granulated sugar, cocoa powder, baking soda, salt, and powdered cinnamon.
3. Whisk in the water, oil, vanilla, and vinegar until well blended.
4. Pour the batter into the baking dish that has been prepared. Bake for 25-30 minutes, or until a toothpick inserted into the middle yields a few moist crumbs. Allow the cake to cool for at least 1 hour, or until absolutely cold, before preparing the frosting.

Chocolate icing

The chocolate frosting on this cake is likewise free of butter and milk, and it hardens fast once you ice it. It’s pretty sweet, but the frosting and this specific cake recipe balance each other out.

If you don’t want to use this, you may substitute your preferred frosting recipe for something less sad.

Here are some of my favorites:

• Mascarpone Whipped Cream Frosting
• Vanilla Whiskey Frosting
• Chocolate Buttercream Frosting
• Blackberry Buttercream Frosting
• Red Velvet Frosting
• Cannoli Frosting
• Cookie Butter Frosting
• Cream Cheese Frosting
• Cookie Dough Frosting

What’s the difference between icing and frosting?

People often confuse the phrases icing and frosting, but they are not interchangeable!

It immediately hardens.Icing is thinner and less spreadable than frosting, and it is generally poured or drizzled over baked items. It also establishes

The frosting is thick and fluffy, similar to a buttercream icing put on top of a cupcake.

How to store depression cake

Store at room temperature in an airtight container (or wrap the cake in plastic wrap) for up to 5 days. It will last longer in the fridge, but keep it securely covered to avoid drying out.

Can you freeze chocolate cake?

You certainly can! Allow the cake to cool fully before wrapping it in multiple layers of plastic wrap, followed by aluminum foil, and placing it into a freezer-safe bag or container. It will keep in the freezer for up to a month.

Allow the frozen cake to come to room temperature before icing (approximately 3 hours, maybe less) before serving.

Want more chocolate cake recipes?

• The Best Chocolate Mug Cake (Quick and Easy, No Eggs!)
• Chocolate Mayonnaise Cake (Double Chocolate Layer Cake)
• Jack and Coke Chocolate Poke Cake