Depression Cake has been around for so long, and it is one cake that always knocks me off my rocker. It is also called wacky cake, named after its unusual ingredients. It is anything but wacky resulting in a moist, rich, chocolate cake that doesn’t use eggs, milk or butter! It is one magical cake that will satisfy your sweet cravings.
Slather on your favorite frosting or eat it naked. Either way this cake is awesome and crazy simple to make and bake.
I always get boggled when you come across a recipe that shocks you. Like if you looked at the ingredients of this cake you might think no way this turns out good. But after making it you stand in awe over your fantastic creation. Just like my Magic Cake, it creates a layered dessert that is sinfully delightful.
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. Like for a mom who is always busy, this is one cake I don’t mind throwing together.
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, that was made along with the depression cake years ago. Feel free to use what you prefer.
I did a chocolate frosting on my cake, but you could do vanilla, buttercream, or any other flavored frosting you would like.
When To Serve Up This Chocolate Cake
- Birthday parties
- Weeknight dinners
- Potluck Dinners
I made up this cake just because. With being stuck at home I wanted to create a fun treat the whole family could enjoy. I mean who can say no to a rich and moist chocolate cake.
How To Store Leftover Cake
Feel free to store your cake covered in an airtight container on the counter. Now if you use a cream cheese or buttercream based frosting, then it needs to be stored in the refrigerator.
Can You Freeze Chocolate Depression Cake
If you allow your cake to fully cool, yes you can then transfer to a freezer. Just place in the proper freezer container and store for up to three months. 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.
Or you can thaw the whole cake in the fridge the night before or let it sit on the counter for a few hours to allow it to fully thaw before slicing.
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 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 is all you need to make these cookies!
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.
- 1 1/2 Cups All Purpose Flour
- 1 Cup Sugar
- 1/4 Cup Unsweetened Cocoa Powder
- 1 TSP Baking Soda
- 1/2 TSP Salt
- 1 TSP Vanilla Extract
- 1 TSP White Vinegar
- 1/3 Cup Vegetable Oil
- 1 Cup Cold Water
- 3 TBSP Unsalted Butter, softened
- 3 TBSP Unsweetened Cocoa Powder
- 1 TBSP Honey
- 1 TBSP Vanilla Extract
- 1 Cup Confectioners Sugar
- 2-3 TBSP Whole Milk
- Preheat oven to 350 degrees.
- In a large bowl, add the dry ingredients, flour, sugar, cocoa powder, baking soda & salt. Mix well to combine all of the dry ingredients.
- Add directly into the dry ingredients, vanilla, white vinegar, oil & cold water. Use a spatula to mix the ingredients until they are fully combined and you get most of the big lumps smoothed.
- Pour or spoon batter into the prepared 8 X 8 pan.
- Bake at 350 degrees for 30-35 minutes.
- After the cake is done, allow it to cool.
- Now lets make the FROSTING.
- In a large bowl add the butter, cocoa powder, honey, vanilla and the confectioners sugar. Start mixing at a low speed.
- Add in 1 TBSP of milk at a time. I only needed 2 TBSP to get the perfect thickness I wanted for my frosting. So add 1 TBSP of milk and mix with a hand mixer. Than add another 1 TBSP of milk and mix again with the hand mixer. If you would like a thinner frosting you can go ahead and add 1 more TBSP of milk.
- Frost your cake, add sprinkles if you like and ENJOY!
Amount Per Serving: Calories: 445Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 19mgSodium: 343mgCarbohydrates: 70gFiber: 2gSugar: 48gProtein: 4g