Description
This classic Chocolate Depression Cake is a rich, moist, and easy-to-make dessert that harks back to times when simple ingredients were used to create delicious treats. Made without eggs or dairy in the cake batter, it uses vinegar and baking soda for leavening, making it both economical and flavorful. Topped with a luscious homemade chocolate frosting, this cake is perfect for any occasion and sure to satisfy chocolate lovers.
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
Chocolate 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 and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan to ensure the cake doesn’t stick.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder until well combined.
- Add wet ingredients: Add the white vinegar, vanilla extract, vegetable oil, and water to the dry ingredients. Stir the mixture until smooth and fully combined without any lumps.
- Bake the cake: Pour the batter into the prepared cake pan. Place it in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack and let it cool completely before frosting.
- Make the chocolate frosting: In a medium saucepan, melt the unsalted butter over medium heat. Stir in the cocoa powder until the mixture is smooth. Gradually add the powdered sugar, milk, vanilla extract, and a pinch of salt while stirring constantly. Continue stirring until the frosting thickens and becomes creamy.
- Frost the cake: Once the cake is completely cooled, spread the chocolate frosting evenly over the top using a spatula or knife.
- Serve: Allow the frosting to set, then slice the cake into portions and serve. Enjoy your delicious Depression Cake!
Notes
- This cake is naturally egg-free and dairy-free in the batter, making it a great option for vegans if you use vegan butter and non-dairy milk in the frosting.
- If you want a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- You can add a pinch of instant coffee powder to the batter to enhance the chocolate flavor.
- Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
- Store leftovers covered at room temperature for up to 3 days or in the refrigerator for up to a week.
- For easier slicing, chill the cake after frosting until the frosting is firm.
