Chocolate Depression Cake (Wacky Cake)

Instructions

Step 1: Make the Cake

Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda.
In a separate bowl, combine the vanilla, vinegar, oil, and water.
Pour the wet mixture into the dry ingredients and stir until smooth with no lumps.
Transfer the batter to the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting.

Step 2: Make the Frosting

In a small saucepan (or microwave-safe dish), melt the butter. Stir in cocoa powder until it forms a thick paste.
Transfer the mixture to a medium bowl. Add powdered sugar, milk, and vanilla.
Beat with a mixer on low until combined, then increase to medium-high and beat for about 5 minutes, until the frosting is fluffy and smooth.
Spread evenly over the cooled cake.

Tips & Variations

Vegan-Friendly: Swap the butter in the frosting for vegan butter or margarine, and use plant-based milk.
Flavor Boost: Add a pinch of espresso powder to intensify the chocolate flavor.
Dusting Option: Skip frosting and dust the cooled cake with powdered sugar for a simpler finish.
Storage: Store covered at room temperature for up to 3 days or refrigerate for longer freshness.

Why You’ll Love It ❤️

This Chocolate Depression Cake is budget-friendly, egg-free, dairy-free, and incredibly delicious. Whether you call it wacky, crazy, or just plain genius—it’s a recipe that proves simplicity can still taste amazing.