Chocolate Depression Cake-this recipe originates from the Great Depression. Also known as a Crazy Cake or Wacky Cake, it’s also egg-free and dairy free for those with allergy issues
My grandparents were all born in 1917/1918. When the Great Depression hit, they were old enough to understand why they had to ration and do without many things we take for granted today. They drank their coffee black because they learned to do without the luxury of cream and sugar.
It’s funny, but I don’t remember them talking much about that time period as a hardship. They were young, in their teens. I remember the stories of them walking to school in the snow, having to help out around the house with chores. No TV, just a radio to listen to in the evenings.
I sometimes envy the simplistic values of that time. Family, faith and hard work.
This Chocolate Depression Cake comes from that time. Just one bite and you’d never realize that there are no eggs, or milk. It’s moist, with a rich chocolate flavor.
The original recipe didn’t have frosting, and it doesn’t need it. You can just dust a little powdered sugar on top. Me, I like frosting, and we’re not in a depression, so why do without it?
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Chocolate Depression Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1/3 cup vegetable oil
- 1 cup water
frosting
- 2 Tablespoons butter
- 1/4 cup unsweetened cocoa powder
- 1 cup powdered sugar
- 1 Tablespoon milk (or cream)
- 1/4 teaspoon vanilla extract
Instructions
- Combine flour, sugar, cocoa powder, salt and baking soda in a large mixing bowl.
- In a separate bowl, combine vanilla, vinegar, oil and water. Add wet ingredients to dry ingredients and mix until completely combined and no lumps remain.
- Pour batter into a greased 8x8 square pan.
- Bake in a preheated 350 degree oven for 30-35 minutes, until toothpick inserted in center comes out clean.
- Let cake cool completely before frosting.
for the frosting
- Melt butter in a small saucepan (or in the microwave using a microwave safe dish.) Stir in cocoa powder, mixture will form a thick paste.
- Transfer chocolate mixture to a medium size mixing bowl. With mixer on low speed, add in powdered sugar, milk and vanilla.
- Once ingredients are incorporated, turn mixer to medium high speed and beat about 5 minutes, until frosting is smooth and creamy. Spread on top of cooled cake.
Want More Chocolate desserts?
Triple Chocolate Cheesecake Bars
Chocolate Caramel Tart from That Skinny Chick Can Bake
Flourless Chocolate Cookies from I Heart Eating
Chocolate Kahlua Fudge from The Kitchen is my Playground
Chocolate Overload Cake from Real Housemoms
Dorothy @ Crazy for Crust says
I love this recipe! It reminds me of my Nana, who had a baby during the worst of the depression. Her thriftiness never went away, even once she had enough money to retire!
Passade says
Chocolate cake is a mouth watering dessert that everyone can enjoy after a meal!!!! It is one of my favourite desserts. 🙂
Lindsay @ Life, Love and Sugar says
Despite my mom telling me about wacky cakes, I’ve yet to try it. I need to get on it! I’ve heard many stories from my grandmother about the depression as well. My mom will actually joke with her a bit about how she always carries around a few crackers The depression period of her life always stayed with her a little bit. And I’m so with you about envying the more simplistic time. Can we go back together?
Manal says
is this cake without eggs, i cant find eggs in the recipe ?
Joan Hayes says
There are no eggs or milk in the cake recipe.
Jocelyn @BruCrew Life says
I have heard about this wacky cake, but never tried it. With all that chocolate going on in it, I need to get on it right away!!!
Kayle (The Cooking Actress) says
Oooh I’ve been meaning to try a chocolate depression cake for awhile and this recipe is the perfect reminder!
lynn says
this is not dairy free, you have butter and milk in the recipe
Joan Hayes says
The cake is dairy free, you can dust it with powdered sugar if you like instead of making the frosting.
Gie says
Hi Joan, I’m from the Phillippines, thank you for sharing your recepies to us especially this one, I haven’t tried this yet, it looks yummy, can I make this as cupcake? Thank you again ms. Joan!!
Joan Hayes says
Of course you can make this as cupcakes! Enjoy!
Jeanette Allen says
Instead of water in the cake I’m thinking some strong coffee would amp up the flavor. Thank you for the recipe
Joan Hayes says
Oh yes, coffee would be a great change up for this recipe!
Christina says
Made the Chocolate Depression cake, it was great. Tasty, chocolatey, and extremely moist with a good crumb. I doubled the frosting recipe, that worked better for me. This is the third “depression” cake I’ve made and I find I really like these, in many cases better than traditional sponge that may use eggs and/or dairy. I’d absolutely make again. There is also an ease to these small cakes. I made the cake, let it cool, frosted and was eating it in little more than an hour. Nice recipe thank you.
Grace Hayes says
I’m so glad you liked it! We will definitely have more recipes like this coming!
Sarah says
I love the cake, but it did take longer than expected and I had to add more milk to the frosting. Other than that it is a great delicious cake that I love making.
Christina Robin says
This is one of my favorite cake recipes! I’ve saved it in my recipe cards. I always double the frosting part to have twice as much which I prefer. And I find for the cake if you use Dutch chocolate with a teaspoon of instant coffee it’s twice as rich as delicious. My friends and family all love it!
Thank you.
Adrienne says
How many cupcakes will this recipe make?
Karen Aromatorio says
I have never made cupcakes from it but I would estimate 12.
Mary says
I make it as a sheet cake by using 1.5 x each ingredient for the batter and triple the frosting ingredients. I bake in an 11×16 rimmed baking sheet for 15-20 min at 350.
It’s delicious. When I use almond milk and plant based “butter” in the frosting, it’s safe for the dairy free and egg free in my family.
Scot says
wow – baking time/temp is WAAAAY to high & long!! for an 8×8″ even at 325, 15 minutes is about right, unless you want burned chocolate croutons. i just made this cake tonight, and at 17 minutes, the toothpick came out clean – meaning overbaked. and i have 3 thermometers in my oven, so i know the temperature is correct.