Welcome to our kitchen, where we’re whipping up a classic Depression Cake that’s sure to delight your taste buds and warm your heart. This humble yet delicious cake has a rich history that dates back to the Great Depression era when ingredients like eggs, butter, and milk were scarce and expensive. In response to these challenges, resourceful home cooks came up with creative recipes that made use of pantry staples and simple, affordable ingredients. Thus, Depression Cake was born – a moist and flavorful treat that’s made with basic pantry items like flour, sugar, cocoa powder, and vegetable oil. It’s a testament to the ingenuity and resilience of the human spirit during difficult times.

Now, let’s dive into the recipe and learn how to make this nostalgic dessert that’s as comforting as it is delicious. With just a few pantry staples and minimal effort, you can whip up a decadent Depression Cake that’s perfect for any occasion. So preheat your oven, grab your mixing bowls, and let’s get baking!

Depression Cake

As you mix together the simple ingredients for this Depression Cake, take a moment to appreciate the history and tradition behind this recipe. During the Great Depression, families had to make do with what they had, and this cake became a symbol of resilience and resourcefulness. Today, it serves as a reminder of the importance of making the most of what we have and finding joy in the simple pleasures of life. So as you savor each bite of this moist and chocolaty cake, you’re not just indulging in a delicious dessert – you’re also honoring a piece of culinary history.

In this article, we’ll dive into the history of Depression Cake and explore why it remains a beloved favorite today. We’ll also walk you through the step-by-step process of making this delectable dessert, so you can whip up a batch for your next gathering or simply enjoy a slice whenever the craving strikes.

With just a few pantry staples and minimal effort, you can create a delicious homemade cake that’s sure to bring comfort and joy to your table. So, let’s roll up our sleeves and get baking!

What is the History Of Depression Cake

Depression Cake, also known as Wacky Cake or Crazy Cake, has a fascinating history rooted in economic hardship and ingenuity. This humble yet delicious cake originated during the Great Depression in the 1930s, a time marked by widespread poverty and scarcity.

As families struggled to make ends meet during the Great Depression, traditional baking ingredients such as eggs, butter, and milk were often in short supply or too expensive for many households to afford. In response to these challenges, resourceful home cooks devised creative recipes that made use of pantry staples and omitted costly ingredients.

Depression Cake was born out of this necessity for frugality. It’s characterized by its simple and thrifty ingredients, including flour, sugar, cocoa powder, baking soda, vinegar, oil, and water. These basic ingredients were readily available and affordable, making Depression Cake a practical and economical choice for families facing financial hardship.

One of the unique features of Depression Cake is its lack of eggs and dairy, which were typically used as leavening agents and moisture sources in traditional cake recipes. Instead, vinegar and baking soda are used to create the cake’s rise, resulting in a surprisingly light and tender crumb despite the absence of eggs.

Despite its origins in a time of hardship, Depression Cake has endured as a beloved classic. Its simplicity, affordability, and delicious flavor have made it a staple in many households over the years. Today, Depression Cake continues to be cherished for its nostalgia and practicality, serving as a reminder of the resilience and resourcefulness of past generations during challenging times.

Do You Need A Stand Mixer For This Cake Recipe

You can use a whisk or spatula and a bowl if you don’t want to mix it up with a stand mixer or hand held mixer. This cake batter comes together in literally minutes. For a mom who is always busy, this is one cake I don’t mind throwing together.

Ingredients

For the Cake:

1.5 cups (8.5 oz, 250g) all-purpose flour
1 cup (8.5 oz, 250g) granulated sugar
1/4 cup (1oz, 30g) unsweetened cocoa powder
1/2 tsp salt
1 tsp baking soda
1 tbsp white vinegar
1 tsp vanilla extract
1/3 cup (2.67oz, 80ml) vegetable oil
1 cup (8oz, 237 ml) water

For the Frosting:

2 tbsp butter
1/4 cup (1oz, 30g) unsweetened cocoa powder
1 cup (5.3 oz, 150g) powdered/icing sugar
1 tbsp whole milk
1/4 tsp vanilla extract

How to Make Depression Cake

Preheat the oven to 350 degrees Fahrenheit. Grease an 8×8 cake pan with butter, margarine, or cooking spray.
In a medium mixing bowl, combine the flour, sugar, cocoa powder, salt, and baking soda.

In another bowl, add the water, oil, vanilla extract, and vinegar. Mix together.
Add the wet ingredients to the dry. Stir until the batter is mostly smooth.

Pour the batter into a greased 8×8 pan and bake for 35 to 40 minutes or until an inserted toothpick is clean.

Cool completely on the counter.
Next, we’ll make the frosting. In a small bowl, melt the butter in the microwave (approximately 30-40 seconds on high).
Add the cocoa powder and stir until fully mixed. It will be thick and pasty.

In a medium mixing bowl, using electric beaters, beat together the cocoa mixture, powdered sugar, vanilla, and milk. Beat until smooth, it will take about 4 minutes.

Spread the frosting over the cooled cake. Enjoy!.

Best Frosting For Depression Cake

You are more than welcome to use store-bought frosting or use my delicious recipe below for depression cake frosting, which was made along with the depression cake years ago. Feel free to use what you prefer.

I made chocolate frosting for my cake, but you could use vanilla, buttercream, or any other flavored frosting you would like.

When To Serve Up This Chocolate Cake

Birthday parties
Weeknight dinners
Guests
Potluck Dinners
Etc

Can You Freeze Chocolate Depression Cake

If you allow your cake to fully cool, yes you can then transfer it to the freezer. Just place it in a proper freezer container and store it for up to three months. You can also wrap it, after cooling, in Press N Seal. I find that this works great and is easy to remove. I like to slice the cake so then when I get a craving, I can pull a piece out, let it thaw on the counter then dive in. Thaw on the counter at least one hour before eating.

Tips & Tricks

Use Room Temperature Ingredients: For optimal mixing and texture, ensure that your wet ingredients (such as water, oil, and vinegar) are at room temperature before adding them to the dry ingredients.
Mix Thoroughly: Be sure to mix the batter well to ensure that all the ingredients are fully incorporated. Pay special attention to scraping down the sides and bottom of the bowl to prevent any pockets of dry ingredients.
Don’t Overmix: While it’s important to mix the batter thoroughly, be careful not to overmix it. Overmixing can lead to a dense and tough cake. Mix just until the ingredients are combined and no streaks of flour remain.
Grease and Flour the Pan: To ensure that your cake doesn’t stick to the pan, thoroughly grease and flour the baking pan, or use parchment paper to line the bottom. This will make it easier to remove the cake once it’s baked.
Check for Doneness: Use a toothpick or cake tester to check for doneness. Insert it into the center of the cake—if it comes out clean or with just a few crumbs clinging to it, the cake is done.
Cool Completely: Allow the cake to cool completely in the pan before frosting it. This helps prevent the frosting from melting and sliding off the cake.
Frosting Consistency: Adjust the consistency of the frosting to your preference by adding more powdered sugar for a thicker frosting or a little more milk for a thinner consistency.
Store Properly: Store any leftover cake in an airtight container at room temperature for up to several days, or in the refrigerator for longer storage. Bring it to room temperature before serving for the best taste and texture.

So what are you waiting for? Dive into this cake today, and let me know what you think! And if you are craving more dessert recipes check these out as well.

Strawberry Cheesecake No Churn Ice Cream | No ice cream maker is required for this dessert. The hardest part is allowing it to set up fully in the freezer while you wait. It is insanely good.
Low Carb Strawberry Shortcake Cloud Bread | Here is a low carb dessert if you are looking for one.
Air Fryer Peanut Butter Cookies | Talk about one easy and satisfying recipe. Just 3 ingredients are all you need to make these cookies!
Chocolate Mayonnaise Cake | Another old fashioned classic that you do not want to miss.

Depression Cake

Depression Cake has been around for so long, and it is one cake that always knocks me off my rocker. Moist, rich, chocolate cake that doesn’t use eggs, milk or butter! It is one magical cake that will satisfy your sweet cravings.

Ingredients

For the Cake:
1.5 cups (8.5 oz, 250g) all-purpose flour
1 cup (8.5 oz, 250g) granulated sugar
1/4 cup (1oz, 30g) unsweetened cocoa powder
1/2 tsp salt
1 tsp baking soda
1 tbsp white vinegar
1 tsp vanilla extract
1/3 cup (2.67oz, 80ml) vegetable oil
1 cup (8oz, 237 ml) water
For the Frosting:
2 tbsp butter
1/4 cup (1oz, 30g) unsweetened cocoa powder
1 cup (5.3 oz, 150g) powdered/icing sugar
1 tbsp whole milk
1/4 tsp vanilla extract

Instructions

Preheat the oven to 350 degrees Fahrenheit. Grease an 8x8 cake pan with butter, margarine, or cooking spray.
In a medium mixing bowl, combine the flour, sugar, cocoa powder, salt, and baking soda.
In another bowl, add the water, oil, vanilla extract, and vinegar. Mix together.
Add the wet ingredients to the dry. Stir until the batter is mostly smooth.
Pour the batter into a greased 8x8 pan and bake for 35 to 40 minutes or until an inserted toothpick is clean.
Cool completely on the counter.
Next, we’ll make the frosting. In a small bowl, melt the butter in the microwave (approximately 30-40 seconds on high).
Add the cocoa powder and stir until fully mixed. It will be thick and pasty.
In a medium mixing bowl, using electric beaters, beat together the cocoa mixture, powdered sugar, vanilla, and milk. Beat until smooth, it will take about 4 minutes.
Spread the frosting over the cooled cake. Enjoy!.

Notes

Store leftovers on the counter in an airtight container or covered in plastic wrap for up to 3 days.
If the icing is a little too thick, just add a teaspoon of water and beat until incorporated.
The vinegar is necessary to help the cake rise. You do not taste it at all.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 161Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 291mgCarbohydrates: 30gFiber: 1gSugar: 14gProtein: 2g

Hey there, I’m Melissa

Meet Melissa, the creative mind behind Sparkles to Sprinkles, where imagination thrives and joy abounds. A proud Jersey girl who fell in love with a New York boy, Melissa is a dedicated mom to four boys and a few fur babies. Her journey into blogging began when she chose to stay home and nurture her children. Formerly a workaholic, Melissa found solace and passion in blogging, inspired by her mother-in-law’s culinary prowess. Through family recipes and cooking classes, Melissa honed her skills, often attending with her son Michael, who shares her love for cooking. Her blog showcases diverse recipes, from beloved family classics to global cuisines, featuring her expertise with kitchen appliances like the Instant Pot and air fryer. Join Melissa on her culinary journey, where tried-and-true favorites meet exciting new discoveries!

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Depression Cake