Description

This classic Chocolate Depression Cake is a simple, rich, and moist chocolate cake made with pantry staples and no eggs or milk, perfect for budget-conscious baking. Topped with a luscious homemade chocolate frosting, it’s an easy-to-make dessert that’s perfect for any occasion and yields a deeply satisfying chocolate flavor.

Ingredients

Cake

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 cup water

Chocolate Frosting

1/2 cup unsalted butter (or vegan butter)
1/2 cup unsweetened cocoa powder
1 1/2 cups powdered sugar
1/4 cup milk (or dairy-free milk)
1 teaspoon vanilla extract
A pinch of salt

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan to ensure the cake does not stick.
Mix the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and 1/4 cup of unsweetened cocoa powder until well combined.
Add the wet ingredients: Pour in the white vinegar, vanilla extract, vegetable oil, and water. Stir thoroughly until the batter is smooth and evenly mixed without lumps.
Bake the cake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes to set. Then carefully transfer it to a wire rack to cool completely to room temperature.
Prepare the frosting: In a medium saucepan over medium heat, melt the unsalted butter. Once melted, stir in 1/2 cup of unsweetened cocoa powder until smooth and glossy. Gradually whisk in the powdered sugar, followed by the milk, vanilla extract, and a pinch of salt. Continue stirring constantly until the frosting thickens and becomes creamy.
Frost the cake: When the cake is completely cooled, evenly spread the prepared chocolate frosting over the top of the cake using a spatula or knife.
Serve: Slice the cake into 8 servings once the frosting has set slightly. Enjoy your rich, moist chocolate depression cake!

Notes

You can use vegan butter and dairy-free milk to make this cake fully vegan.
Ensure the cake cools completely before frosting to prevent the frosting from melting.
The vinegar reacts with baking soda to help the cake rise without eggs.
For a deeper chocolate flavor, use Dutch-processed cocoa powder if available.
If you don’t have an 8-inch pan, adjust baking time accordingly for different sizes.