Chocolate Depression Cake with Chocolate Frosting Recipe

Introduction

Chocolate Depression Cake is a rich, moist treat made without eggs or milk, perfect for simple ingredients on hand. Topped with a smooth chocolate frosting, it’s a nostalgic dessert that never disappoints.

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
• 1 teaspoon vanilla extract (for frosting)
• 1 cup (125 g) confectioners’ sugar
• 3 tablespoons whole milk or heavy cream

Instructions

1. Step 1: Preheat the oven to 350°F. Line an 8×8-inch baking dish with parchment paper or spray it with nonstick cooking spray.
2. Step 2: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, salt, and baking soda until well combined.
3. Step 3: Add vanilla extract, white vinegar, vegetable oil, and water to the dry ingredients. Stir with a spatula or whisk until the batter is smooth and fully combined.
4. Step 4: Pour the batter into the prepared pan and bake for 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs.
5. Step 5: Allow the cake to cool completely while you prepare the frosting.
6. Step 6: For the frosting, combine the softened butter, cocoa powder, honey, vanilla extract, and confectioners’ sugar in a bowl. Using a hand-held mixer, beat on low speed for about 30 seconds.
7. Step 7: Slowly add the milk one tablespoon at a time until the frosting reaches your desired consistency. The amount may vary depending on kitchen conditions.
8. Step 8: Spread the frosting evenly over the cooled cake and serve.

Tips & Variations

• Use white vinegar or apple cider vinegar to react with the baking soda and help the cake rise without eggs.
• For a dairy-free frosting, substitute the butter and milk with plant-based alternatives.
• Add a pinch of instant coffee powder to the batter or frosting to deepen the chocolate flavor.
• Ensure the butter is softened to room temperature before mixing frosting for a smooth texture.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring refrigerated cake to room temperature before serving for the best texture. Leftovers can be frozen wrapped tightly for up to 2 months; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without cocoa powder?

Cocoa powder is essential for the chocolate flavor and texture. Omitting it would change the recipe significantly. For a vanilla version, try a different recipe designed for that flavor.

Why is vinegar used in this recipe?

Vinegar reacts with baking soda to create carbon dioxide, which helps the cake rise and stay moist without eggs. It’s key to replicating the texture of traditional cakes using simple pantry ingredients.

Chocolate Depression Cake with Chocolate Frosting Recipe

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★★★★★

4.6 from 140 reviews

• Author: Simon
• Total Time: 40-45 minutes
• Yield: 9 servings (8×8-inch pan) 1x

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Description

This classic Chocolate Depression Cake is a moist and rich dessert made without eggs or dairy in the batter, relying on pantry staples like vinegar and baking soda for lift. Baked in an 8×8-inch pan, the cake is topped with a luscious homemade chocolate frosting that combines butter, cocoa, honey, and confectioners’ sugar for a perfectly balanced sweetness. Easy to prepare and comforting, this cake is perfect for any occasion.

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Ingredients

Scale 1x2x3x

Cake 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

Frosting Ingredients

• 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)

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Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350°F (177°C). Line an 8×8-inch baking dish with parchment paper or spray it with nonstick cooking spray to prevent sticking.
2. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, kosher salt, and baking soda until well mixed.
3. Add wet ingredients: Stir in the vanilla extract, white vinegar, vegetable oil, and water to the dry ingredients. Use a spatula or whisk to mix until the batter is fully combined and smooth.
4. Bake the cake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs (not completely clean). Allow the cake to cool in the pan while you prepare the frosting.
5. Make the frosting: Using a hand-held mixer on low speed, combine the softened butter, unsweetened cocoa powder, honey, vanilla extract, and confectioners’ sugar for about 30 seconds until ingredients are incorporated.
6. Adjust frosting consistency: Slowly add whole milk, one tablespoon at a time, mixing until you reach a spreadable consistency. You may not need all 3 tablespoons, or you might need a little more depending on humidity and temperature.
7. Frost the cake: Spread the prepared frosting evenly over the cooled cake. Slice, serve, and enjoy your delicious chocolate depression cake.

Notes

• This cake is egg-free and dairy-free in the batter, making it suitable for those with some allergies or pantry shortages.
• For a richer frosting, substitute whole milk with heavy cream.
• Ensure the cake is completely cooled before frosting to prevent melting.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• Room temperature butter is essential for smooth frosting consistency.

• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Depression Cake, Egg-Free Chocolate Cake, Moist Chocolate Cake, Easy Chocolate Frosting, Vintage Cake Recipe