Chocolate Depression Cake Recipe
This Chocolate Depression Cake is a simple, moist, and rich chocolate cake made without eggs or dairy in the batter, relying on vinegar and baking soda for leavening. The cake is perfectly complemented by a creamy, chocolaty buttercream frosting that enhances its deep chocolate flavor. This vintage recipe is quick to make and uses pantry staples, making it an ideal treat for any occasion.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For The Cake
- 1 ½ cups flour
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- ⅓ cup unsweetened cocoa powder
- ⅓ cup oil (vegetable or canola oil)
- 1 tablespoon vinegar (white or apple cider vinegar)
- 1 teaspoon vanilla extract
- 1 cup water
For The Frosting
- 1 cup butter, softened
- 3 cups powdered sugar
- ½ cup cocoa powder
- 3-4 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch or 8×8 inch square baking pan to prevent the cake from sticking.
- Mix the Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, salt, baking soda, and unsweetened cocoa powder to remove lumps and ensure even distribution.
- Add Wet Ingredients to Dry: Make a well in the center of the dry ingredients and add the oil, vinegar, vanilla extract, and water. Stir everything together just until combined. Avoid over-mixing to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Place the pan in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
- Prepare the Frosting: In a medium bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream or milk, beating to spreadable consistency. Add the vanilla extract and mix well.
- Frost the Cake: Once the cake is completely cooled, spread the chocolate frosting evenly over the top using a spatula or knife.
- Serve: Slice the cake into squares and serve. Store any leftovers covered at room temperature for up to 2 days or refrigerated for longer freshness.
Notes
- You can substitute the vinegar with lemon juice if preferred.
- This cake is naturally egg-free and dairy-free in the batter, making it suitable for some vegans if you use a vegan frosting alternative.
- For a richer flavor, use whole milk instead of water in the batter, but it will no longer be dairy-free.
- If you want to make cupcakes, use standard muffin tins and reduce baking time to about 20-25 minutes.
- Ensure the cake is completely cool before frosting to prevent the frosting from melting.
