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A close-up of a square piece of chocolate cake with thick chocolate frosting on top, held up on a spatula.
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Chocolate Depression Cake

My chocolate depression cake delivers deep chocolate flavor and a perfectly tender crumb, all without eggs or dairy in the base. Topped with a luscious homemade chocolate buttercream, this is a budget-friendly cake you’ll come back to again and again.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Depression Cake
Servings: 9 servings
Calories: 609kcal
Author: Alicia

Ingredients

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ⅓ cup unsweetened cocoa powder
  • ⅓ cup neutral oil like vegetable or canola
  • 1 Tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup water

For the Frosting:

  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • 3-4 Tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat your oven to 350°F. Lightly grease an 8x8 or 9x9-inch baking dish with nonstick spray.
  • In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, and cocoa powder until fully combined.
    1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ teaspoon salt, 1 teaspoon baking soda, ⅓ cup unsweetened cocoa powder
  • In a separate bowl or measuring cup, stir together the water, vanilla, and vinegar.
    1 teaspoon vanilla extract, 1 cup water, 1 Tablespoon white vinegar
  • Pour the oil and water mixture into the dry ingredients. Stir until the batter is smooth and no dry streaks remain.
    ⅓ cup neutral oil
  • Pour the batter into the prepared baking dish. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
  • While the cake bakes, make the frosting: Using a hand or stand mixer, beat the softened butter and powdered sugar until light and fluffy. Add cocoa powder, cream (or milk), and vanilla. Beat again until smooth and spreadable.
    1 cup unsalted butter, 3 cups powdered sugar, ½ cup unsweetened cocoa powder, 3-4 Tablespoons heavy cream or milk, 1 teaspoon vanilla extract
  • Let the cake cool completely before frosting. Slice and serve.

Nutrition

Serving: 1serving | Calories: 609kcal | Carbohydrates: 83g | Protein: 4g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 259mg | Potassium: 157mg | Fiber: 4g | Sugar: 62g | Vitamin A: 704IU | Vitamin C: 0.03mg | Calcium: 24mg | Iron: 2mg