This Chocolate Depression Cake recipe is sometimes called Chocolate Crazy Cake, Chocolate Wacky Cake, or even Chocolate Surprise Cake because it is made without eggs, milk, or butter—which is both surprising and sounds a little “crazy” and “wacky”! The cake rises thanks to the reaction between baking soda and vinegar, eliminating the need for eggs.
“Depression” here refers to The Great Depression, not the medical condition (so, sadly, this cake won’t cure depression 😅). Since many of us are experiencing ingredient shortages right now, I thought this was the perfect time to share this classic recipe. Chocolate Depression Cake (also known as Crazy Cake or Wacky Cake) was originally created during The Great Depression, when basic ingredients were scarce. Despite being dairy- and egg-free, this cake is moist, rich, and chocolatey. A cake without butter?? So “wacky,” I know.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ⅓ cup vegetable oil
- 1 cup water
For the Frosting:
- 2 tablespoons butter
- ¼ cup unsweetened cocoa powder
- 1 cup powdered sugar
- 1 tablespoon milk (or cream)
- ¼ teaspoon vanilla extract
Instructions
To Make the Cake:
- Preheat oven to 350°F (175°C). Grease an 8×8-inch square pan.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda.
- In a separate bowl, combine vanilla, vinegar, oil, and water. Pour the wet ingredients into the dry ingredients and stir until smooth and lump-free.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
To Make the Frosting:
- Melt the butter in a small saucepan (or microwave-safe dish). Stir in cocoa powder to form a thick paste.
- Transfer the mixture to a medium bowl. With the mixer on low speed, gradually add powdered sugar, milk, and vanilla.
- Increase speed to medium-high and beat for about 5 minutes, until frosting is smooth and creamy.
- Spread over the cooled cake.
✨ Enjoy your rich, chocolatey Depression Cake!