Description

This Chocolate Depression Cake is a nostalgic, moist, and fudgy cake made with simple pantry ingredients and topped with a rich chocolate frosting. It’s quick to prepare, uses no eggs or dairy in the batter, and delivers deep chocolate flavor with an easy-to-make homemade frosting perfect for any occasion.

Ingredients

Scale

Chocolate Cake

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

Chocolate Frosting

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 (175°C) and 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 blended.
Add Wet Ingredients: Add the vanilla extract, white vinegar, vegetable oil, and water into the dry ingredients. Stir using a spatula or whisk until the batter is smooth and fully combined.
Pour and Bake: Pour the batter into the prepared baking dish and bake for 30-35 minutes. To check doneness, insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan while you make the frosting.
Make Frosting: In a bowl, combine the softened unsalted butter, unsweetened cocoa powder, honey, vanilla extract, and confectioners’ sugar.
Mix Frosting: Using a handheld mixer on low speed, blend the ingredients for about 30 seconds until smooth and creamy.
Adjust Consistency: Gradually add the whole milk, one tablespoon at a time, mixing after each addition, until your frosting reaches the desired spreadable consistency. You may need slightly more or less milk depending on your environment.
Frost the Cake: Spread the frosting evenly over the cooled cake using a spatula or knife.

Notes

For best results, use room temperature ingredients where indicated.
The white vinegar reacts with the baking soda to help the cake rise and create a tender crumb.
This cake is naturally egg-free and dairy-free in the batter, making it suitable for those with allergies or dietary restrictions.
Storage: Keep the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
Ensure the cake is completely cool before frosting to prevent melting the frosting.

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

Keywords: chocolate depression cake, easy chocolate cake, eggless chocolate cake, chocolate frosting, simple dessert, nostalgic cake