Name: Chocolate Depression Cake (Wacky Cake)
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ½ cups (187 g) all-purpose flour; 1 cup (200 g) granulated sugar; ¼ cup (29.5 g) unsweetened cocoa powder; ½ teaspoon kosher salt; 1 teaspoon baking soda; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; ⅓ cup vegetable oil; 1 cup (237 g) water; 3 tablespoons unsalted butter, softened (for frosting); 3 tablespoons unsweetened cocoa powder (for frosting); 1 tablespoon honey (for frosting); 1 teaspoon vanilla extract (for frosting); 1 cup (125 g) confectioners’ sugar (for frosting); 3 tablespoons whole milk or heavy cream (for frosting)

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I make a moist, indulgent chocolate cake that I didn’t need milk, eggs, or butter to create—just pantry staples and a little kitchen chemistry. It’s topped with a simple yet creamy chocolate frosting, making it feel like a classic dessert with minimal effort.

Why I’ll Love This Recipe

I love this cake because it’s practically effortless—I whisk together basic dry ingredients, then stir in vinegar, oil, vanilla, and water in one bowl. There’s something amazing about baking with nothing but shelf-stable staples and still ending up with a tender, chocolatey cake. The frosting is straightforward and rich, and the whole process takes just about 40 minutes from start to finish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate Cake

1 ½ cups (187 g) all-purpose flour
1 cup (200 g) granulated sugar
¼ cup (29.5 g) unsweetened cocoa powder
½ teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon white vinegar
⅓ cup vegetable oil
1 cup (237 g) water

Frosting

3 tablespoons unsalted butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup (125 g) confectioners’ sugar
3 tablespoons whole milk (or heavy cream)

Directions

Preheat the oven to 350°F (about 175°C). I line an 8×8-inch baking dish with parchment or spray it with nonstick cooking spray.
In a large bowl, I whisk together the flour, sugar, cocoa powder, salt, and baking soda.
I add the vanilla, vinegar, oil, and water, then stir with a spatula (or whisk) until fully combined.
I pour the batter into the prepared pan and bake for 30–35 minutes. It’s done when a toothpick comes out with a few moist crumbs—not wet batter.
While the cake cools, I whip up the frosting: using a handheld mixer, I blend the butter, cocoa, honey, vanilla, and confectioners’ sugar on low for about 30 seconds. I add milk one tablespoon at a time until I reach the texture I want. Then I spread it over the cooled cake.

Servings And Timing

Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes
Servings: about 9 squares from an 8×8-inch cake

Variations

I can transform this into cupcakes—just pour batter into a lined muffin tin, fill about ¾ full, and bake at 350°F for 15–20 minutes. A toothpick should come out with a few crumbs.
I sometimes experiment by swapping some of the water with brewed coffee or even a flavored liqueur like almond or cherry for an extra depth of flavor.

Storage/Reheating

I usually store leftovers in an airtight container at room temperature for 2–3 days. If I refrigerate it, I let it return to room temperature before serving—this brings the frosting and cake back to their soft, rich glory. I can also freeze the cake (preferably unfrosted) wrapped tightly in plastic and thaw it at room temperature before frosting and serving.

FAQs

1. Can I make this cake without frosting?

I’ve skipped the frosting before and it’s still tender and satisfying. I sometimes dust the top with confectioners’ sugar for a lighter finish.

2. Can I substitute ingredients like oil or sugar?

I’ve kept the recipe simple with basic pantry staples. Substituting changes the texture—vegetable oil keeps it moist, and granulated sugar helps balance the cocoa’s bitterness. I recommend following the original for best results.

3. What makes this cake rise without eggs?

I love the science behind this recipe—baking soda reacts with vinegar, sending bubbles through the batter that mimic the lift usually provided by eggs.

4. Can I freeze the cake?

I’ve frozen this cake before—best before frosting to avoid sogginess. I defrost at room temperature, then add frosting after thawing for a fresh taste.

5. Is this recipe budget-friendly?

Definitely. It uses cheap shelf items and comes together quickly. It’s one of the most affordable cakes I’ve made without compromising flavor.

Conclusion

I find this Depression Cake so comforting—it’s simple, deeply chocolatey, and resonates with resourceful cooking. I can whip it up on a whim with basic ingredients I always have on hand, and it delivers every time. Whether I need a quick treat, a budget-friendly dessert, or a nostalgic nod to creative wartime bakers, this cake always delivers.

Chocolate Depression Cake (Wacky Cake)

Why I’ll Love This Recipe