Description
This classic Chocolate Depression Cake with Chocolate Frosting is a moist and rich delight that originated during the Great Depression when ingredients were scarce. It’s an easy-to-make, no-egg chocolate cake made with simple pantry staples like cocoa powder and vinegar, topped with a creamy homemade chocolate frosting. Perfect for any occasion, this cake balances deep chocolate flavor with a tender crumb and luscious frosting.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 cup water
Frosting Ingredients
- 1/2 cup unsalted butter (or vegan butter)
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups powdered sugar
- 1/4 cup milk (or dairy-free milk)
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan to prevent sticking.
- Mix the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and 1/4 cup unsweetened cocoa powder until well combined.
- Add the wet ingredients: Pour in the white vinegar, vanilla extract, vegetable oil, and water. Stir the mixture until smooth and fully combined without lumps.
- Bake the cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before frosting.
- Prepare the frosting: In a medium saucepan over medium heat, melt the unsalted butter. Stir in 1/2 cup unsweetened cocoa powder until smooth. Gradually add the powdered sugar, milk, vanilla extract, and a pinch of salt, stirring constantly until the frosting thickens and becomes creamy.
- Frost the cake: Once the cake has completely cooled, spread the chocolate frosting evenly over the top of the cake using a spatula or knife.
- Serve: Slice the cake and serve once the frosting has set slightly. Enjoy the rich, chocolatey treat!
Notes
- To make this cake vegan, use vegan butter and a plant-based milk for the frosting.
- Ensure the cake is completely cooled before frosting to prevent melting or sliding.
- You can store leftovers covered at room temperature for up to 3 days, or refrigerate for up to a week.
- For an extra moist cake, you can add 1/2 teaspoon of espresso powder to the dry ingredients to enhance the chocolate flavor.
- If you want a deeper chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa powder in the frosting.
