Chocolate Depression Cake

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Published September 9, 2015

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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 rationand 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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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.

Did you make this recipe?

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About Grace

When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...

Reader Interactions

Comments

Dorothy @ Crazy for Crust says
September 9, 2015 at 8:09 pm

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!
Reply
Passade says
September 10, 2015 at 5:14 am

Chocolate cake is a mouth watering dessert that everyone can enjoy after a meal!!!! It is one of my favourite desserts. 🙂
Reply
Lindsay @ Life, Love and Sugar says
September 12, 2015 at 9:37 am

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?
Reply
Manal says
September 12, 2015 at 6:43 pm

is this cake without eggs, i cant find eggs in the recipe ?
Reply
- Joan Hayes says
  September 15, 2015 at 9:25 pm
  
  There are no eggs or milk in the cake recipe.
Jocelyn @BruCrew Life says
September 24, 2015 at 2:51 pm

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!!!
Reply
Kayle (The Cooking Actress) says
September 26, 2015 at 9:17 pm

Oooh I’ve been meaning to try a chocolate depression cake for awhile and this recipe is the perfect reminder!
Reply
See Also
Ginger Chocolate Chunk Cookies
lynn says
September 28, 2015 at 11:08 am

this is not dairy free, you have butter and milk in the recipe
Reply
- Joan Hayes says
  October 1, 2015 at 7:01 pm
  
  The cake is dairy free, you can dust it with powdered sugar if you like instead of making the frosting.
- Joey says
  October 3, 2023 at 3:01 pm
  
  Butter and Milk are easily substituted with plant-based options.
Gie says
September 30, 2015 at 9:17 am

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!!
Reply
- Joan Hayes says
  October 1, 2015 at 6:57 pm
  
  Of course you can make this as cupcakes! Enjoy!
Jeanette Allen says
October 15, 2015 at 5:24 pm

Instead of water in the cake I’m thinking some strong coffee would amp up the flavor. Thank you for the recipe
Reply
- Joan Hayes says
  October 15, 2015 at 7:56 pm
  
  Oh yes, coffee would be a great change up for this recipe!
Christina says
October 14, 2022 at 5:05 am

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.
Reply
- Grace Hayes says
  October 19, 2022 at 1:40 pm
  
  I’m so glad you liked it! We will definitely have more recipes like this coming!
Sarah says
November 9, 2022 at 9:08 pm

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.
Reply
Christina Robin says
December 5, 2022 at 10:02 pm

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.
Reply
Adrienne says
December 9, 2022 at 8:41 am

How many cupcakes will this recipe make?
Reply
- Karen Aromatorio says
  December 13, 2022 at 4:12 pm
  
  I have never made cupcakes from it but I would estimate 12.
Mary says
February 3, 2023 at 12:03 pm

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.
Reply
Scot says
February 8, 2023 at 8:10 pm

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.
Reply
- Jessie says
  May 23, 2023 at 9:38 pm
  
  I’ve made this cake several times, and for me, baking it at 325 degrees for 34 minutes is perfect. I don’t think she’s too far off.
- ELAINE says
  July 2, 2023 at 2:34 pm
  
  I made the depression cake but no matter if its a glass pan or coated metal pan, it sinks when cooling. The tast is fabulous though. I am now making it again in the glass pan and will cook it longer than 35 minutes to see if this helps. I don’t want to burn it so I’m only going up to 40 minutes
- Elaine says
  July 2, 2023 at 2:36 pm
  
  are you using a convection oven? if so, that’s why it cooks quicker
Laura Tsingos says
August 21, 2023 at 11:12 am

Wonderful and moist! I used 9×9 pan – no issues there. Like one or two other commenters, though, I needed more milk in the frosting. Will be re-making for sure – especially when there are no eggs in the house 👍🏼
Reply
Esther Gatward says
November 29, 2023 at 11:01 pm

I have used this recipe a few times now – it’s great. It has become my go-to recipe for people with allergies. Thank you!
Reply

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