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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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