Description
This classic Chocolate Depression Cake is a moist and rich dessert made with simple pantry ingredients, perfect for any occasion. The cake requires no eggs or milk, relying on vinegar to react with baking soda for lift, making it an economical and quick choice. Topped with a luscious homemade chocolate frosting, this cake satisfies chocolate cravings with a tender crumb and smooth, creamy finish.
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
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 the oven: Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch round or square cake pan to prevent sticking.
- Mix the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and 1/4 cup unsweetened cocoa powder until evenly combined.
- Add the wet ingredients: Pour in the white vinegar, vanilla extract, vegetable oil, and water. Stir everything together until the batter is smooth and well combined, with no lumps.
- Bake the cake: Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely before frosting.
- Prepare the frosting: In a medium saucepan, melt the butter over medium heat. Stir in 1/2 cup cocoa powder until the mixture is smooth. Gradually add powdered sugar, milk, vanilla extract, and a pinch of salt, stirring constantly until the frosting thickens and becomes creamy.
- Frost the cake: Once the cake is fully cooled, spread the chocolate frosting evenly over the top with a spatula or knife.
- Serve: Slice the cake into portions and serve once the frosting has set. Enjoy your rich and moist chocolate cake!
Notes
- You can substitute unsalted butter with vegan butter to make the cake dairy-free.
- For a dairy-free version of the frosting, use plant-based milk such as almond or soy milk.
- Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
- This cake stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- Use white vinegar for the best reaction with baking soda, which helps the cake rise and remain fluffy.
