Name: Chocolate Depression Cake with Chocolate Frosting Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
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; 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)

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

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

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.

Step 2: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, salt, and baking soda until well combined.

Step 3: Add the 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 mixed.

Step 4: Pour the batter into the prepared pan and bake for 30 to 35 minutes. The cake is done when a toothpick inserted comes out with a few moist crumbs but not wet batter. Let the cake cool while you make the frosting.

Step 5: To make the frosting, combine the softened butter, cocoa powder, honey, vanilla extract, and confectioners’ sugar in a bowl.

Step 6: Using a hand-held mixer on low speed, blend the ingredients for about 30 seconds until creamy and smooth.

Step 7: Slowly add milk, one tablespoon at a time, mixing after each addition until the frosting reaches your desired consistency. You may need less or more than 3 tablespoons.

Step 8: Spread the frosting evenly over the cooled cake. Slice and serve.

Tips & Variations

For extra moistness, add a tablespoon of sour cream or Greek yogurt to the batter.

Substitute coffee for water to enhance the chocolate flavor.

Use a pinch of cinnamon or chili powder in the frosting for a warm, spicy twist.

Make it gluten-free by using a 1:1 gluten-free flour blend instead of all-purpose flour.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring to room temperature before serving for the best texture. Leftover cake can also be frozen for up to 3 months; thaw overnight in the fridge and bring to room temperature before frosting.

FAQs

Can I use regular vinegar instead of white vinegar?

Yes, but white vinegar is preferred for its neutral flavor. If you use malt or apple cider vinegar, it may slightly affect the taste.

What if I don’t have whole milk or heavy cream for the frosting?

You can substitute with any milk you have on hand, such as 2% or skim milk. Plant-based milks also work but may slightly change the frosting’s texture.