Depression Cake
Depression Cake is an easy chocolate dessert that proves you do not need fancy ingredients to bake something comforting and rich.
Cocoa powder, vinegar, and baking soda work together to create a moist and tender cake without any eggs or butter.
This old-fashioned recipe is a wonderful way to keep dessert simple, affordable, and absolutely satisfying.
Depression Cake Recipe Highlights
- Made with pantry staples
- No eggs or dairy required
- Perfect for everyday baking
- Moist and tender chocolate cake
- Quick 10-minute prep
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
FLOUR – You will want to use all-purpose flour because it creates a soft but sturdy structure that holds up without needing eggs. It gives the Depression Cake its classic, light crumb.
SUGARS – I use granulated sugar in the cake for sweetness and moisture, and powdered sugar in the icing because it blends easily into a smooth, pourable topping.
COCOA POWDER – You should reach for unsweetened cocoa powder for the best chocolate flavor. It is important not to substitute Dutch-processed cocoa since the cake depends on the reaction between baking soda and vinegar.
BAKING SODA – I rely on baking soda to create the lift that would usually come from eggs. Make sure your baking soda is fresh so you get the full rising effect.
SALT – You will not want to skip the salt. Even a small amount helps sharpen the chocolate flavor and keeps the Depression Cake from tasting too bland.
LIQUIDS – I mix water and vegetable oil to keep the batter moist without making it heavy. The white vinegar is key because it reacts with the baking soda to help the cake rise.
VANILLA – You can count on vanilla extract to round out the flavor and bring a warm finish that makes this simple cake feel extra special.
How To Make a Depression Cake
Please check the printable recipe card below for more detailed instructions.
- Stir the flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
- Make three wells, add the oil, vinegar, and vanilla. Pour the water over everything and mix until smooth.
- Bake the batter for 30 to 35 minutes. Cool the cake completely.
- Whisk the icing ingredients until smooth, and spread over the cake.
Leftovers and Storage
STORE – Cover the Depression Cake tightly and keep it at room temperature for up to 3 days. If you live in a very warm area or if the cake is iced, refrigeration can help it stay fresh longer.
FREEZE – You can freeze slices of the cake by wrapping them tightly in plastic wrap and foil. Store them in the freezer for up to 2 months and thaw at room temperature before serving.
REHEAT – There is no need to reheat a Depression Cake. It is meant to be served at room temperature for the best texture and flavor.
MAKE AHEAD – You can bake the cake a day ahead of time. Let it cool completely, then wrap it tightly. Frost the cake just before serving for the best results.
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Serving Suggestions
COFFEE OR TEA – A slice of this cake pairs perfectly with a cozy cup of coffee or tea. You can serve it as a simple afternoon treat or finish off a casual dinner on a sweet note.
FRESH BERRIES – I love adding a handful of strawberries, raspberries, or blueberries alongside the cake. The fresh fruit brings a little brightness that balances the rich chocolate flavor.
WHIPPED CREAM – You can spoon a little whipped cream over each slice for an easy extra touch. It is a quick way to make the dessert feel even more special without much effort.
CHOPPED NUTS – I sometimes sprinkle chopped walnuts or pecans over the icing. It adds a little crunch and a nutty flavor that makes every bite more interesting.
VANILLA ICE CREAM – You can never go wrong with a scoop of vanilla ice cream on the side. The cold, creamy contrast against the soft chocolate cake is always a hit.
Recipe Success Tips
MIX GENTLY – You will want to stir the batter just until it comes together. Overmixing can make the cake dense instead of keeping it light and tender.
CHECK BAKING SODA – I always check that my baking soda is fresh before starting. It is the key ingredient that helps the cake rise since there are no eggs or baking powder.
COOL BEFORE ICING – You need to let the cake cool completely before adding the icing. If the cake is still warm, the icing will melt and slide off instead of setting up properly.
USE HOT WATER FOR ICING – I find that using hot water makes the icing smooth and easy to pour. If the icing feels too thick, just stir in a splash more hot water until it spreads easily.
FRESH COCOA POWDER – You should use fresh, good-quality unsweetened cocoa powder for the best flavor. It really makes a difference in how rich and chocolatey the cake tastes.
EXPERT TIP – If you want perfectly even icing, pour it into the center of the cooled cake and gently spread it outward with a spatula. Letting it naturally flow a little helps create a nice, smooth finish without tearing the cake.
Commonly Asked Questions
How Does Depression Cake Rise Without Eggs?
The vinegar and baking soda react together to create bubbles in the batter. This natural reaction lifts the cake as it bakes and gives it a soft, tender crumb.
What If My Icing Is Too Thick?
If the icing feels too thick to spread easily, you can stir in an extra splash of hot water. I add it a teaspoon at a time until it is just thin enough to pour and smooth out easily.
Depression Cake
Ingredients
Cake Batter
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup cocoa powder unsweetened
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ⅓ cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
Chocolate Icing
- 1 cup powdered sugar
- 2 tablespoons cocoa powder unsweetened
- 2 tablespoons vegetable oil
- salt one pinch
- 2 tablespoons hot water add an additional tablespoon if necessary
- ½ teaspoon vanilla extract
Instructions
Cake Batter
- Preheat the oven to 350° Fahrenheit. Grease or line an 8×8-inch baking pan.
- Mix flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
- Make 3 wells in the dry ingredients. Pour oil into one, vinegar into another, and vanilla into the third. Pour the water over everything and stir until smooth.
- Transfer the batter into the pan. Bake for 30–35 minutes at 350° Fahrenheit, or until a toothpick inserted in the center comes out clean. Let cool completely before icing.
Chocolate Icing
- Whisk the powdered sugar, cocoa powder, and salt in a bowl.
- Add oil, vanilla, and 2 tablespoons of hot water. Mix until smooth.
- Pour the icing over the cake and serve.
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.