Quick, easy, vintage, old fashioned chocolate depression cake recipe (wacky cake), homemade with simple ingredients in 1 bowl. It has no butter, no milk, no eggs. No dairy at all! Also known as crazy cake or poor man's cake or war cake.
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My mom used to make this cake for me every weekend, while growing up and her mom used to make it for her and now, I love making it for my family. We enjoy it just as much as this classic German Chocolate Cake (With Cake Mix). Today's simple recipe was developed during the Great Depression era. My understanding of this cake's history is that milk, eggs, butter and dairy, in general, were very expensive during that time and most people could not afford to buy them. Desserts were considered to be an item of luxury but everyone still wanted to enjoy cake and thus, our brilliant ancestors came up with this affordable alternative cake recipe without those key ingredients.
One would assume that without those key ingredients, this cake would be dry but it's actually very soft and moist due to the use of baking soda and vinegar. I promise that you can't even taste or smell the vinegar once this cake has baked. The original recipe does not have any frosting and it was enjoyed as is or with just a dusting of powdered sugar.
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Key ingredients for crazy wacky cake
- Flour- Acts as the backbone to give substance to this dessert.
- Sugar- The key sweetness factor.
- Cocoa powder- Be sure to use unsweetened.
- Baking soda- Acts as a rising agent.
- Vinegar- Helps create an airy texture.
- Vanilla extract- Adds a warm element that pairs well with the cocoa.
- Oil- Binds everything together and makes the cake moist.
Variations
- Gluten free version- I have heard you can make a gluten free depression cake/ gluten free wacky cake by using the Bob's Red Mill 1 to 1 flour but I have personally not tried it.
- Try mixing in different extracts or zests- In this recipe to come up with new flavors.
- Make cupcakes- Mix the batter in a bowl and then, fill cupcake liners. Bake and enjoy some cupcakes.
- Topping options- Try a dusting of powdered sugar or cocoa powder, frosting, Easy Chocolate Ganache, ice cream, or drizzle some Homemade Caramel Sauce or Powdered Sugar Glaze (Vanilla Cake Glaze) on top. I also love pairing this with Chantilly Cream (Creme Chantilly).
- Decoration options- You can add on various sprinkles to match a theme or holiday or even try these Royal Icing Flowers or Easy Fondant Daisies on top for a really nice touch.
- Vegan option- Simply use Coconut Cream Chocolate Frosting to omit the butter and milk.
- Add nuts- Such as chopped up walnuts, peanuts, or pecans.
- Chocolate lovers- You can put chopped candy pieces in the batter or on top of the frosted cake. You can also use various chocolate chips.
How to make easy chocolate depression cake recipe from scratch?
1. Add dry ingredients in cake pan- This includes flour, sugar, cocoa powder, baking soda.
2. Whisk together- Until mixed well.
3. Make depressions- Using your fingers.
4. Fill depressions- With oil, vinegar, and vanilla in respectively.
5. Add water- Directly into pan with all other ingredients.
6. Mix together- Until smooth, but don't over-mix.
7. Bake- Then let cool and frost.
8. Plate-Include any added decorations and enjoy.
Tips and techniques
- Make sure you are using unsweetened cocoa powder- Because this yields the best flavor and makes it so that your dessert isn't overly sweet.
- Your cake pan must be un-greased- That means no oil, butter, or wax paper needed. The cake will stick a little, but don't panic. You will be able to remove it just fine.
- Don't replace all-purpose flour- With whole wheat flour because the results are awful.
- You can double the recipe- To serve a larger crowd and make wacky cake (9x13)/ depression cake (9x13).
- Apple cider vinegar can be used instead of regular distilled vinegar- But I have not tried any other options beyond these two.
- Place in fridge or freezer- For about 15 minutes after it is baked and cooled, because this will make it easier to cut into nice slices.
- Don't over-mix the batter- Because this will change the texture of the cake, making it more chewy. It's okay to have some lumps.
Storage
- Room temperature- Because of the dairy products in the frosting, don't allow this to sit out for more than 2-3 hours.
- Refrigerate- Place in a sealed container for up to 3 days.
- Freeze- Place in a sealed container for up to 1 month. Allow to thaw in the fridge before serving.
- Make ahead- You can make this up to 3 days in advance if kept in the fridge in an airtight container. This can also be kept in the fridge for up to 1 month. Simply thaw before serving. Best served fresh, however.
Recipe FAQs
This was an affordable cake recipe that was developed during the Great Depression era around the World War. It's made with no eggs, no butter and no milk, which were not readily available during that time and also very expensive.
All the ingredients are mixed in the pan that the cake is baked in plus there is no dairy in this cake. No eggs, no butter and no milk.
An inserted toothpick in the center of the cake that comes out clean is a great indicator that it is fully cooked. Just be sure not to over-bake.
More chocolate desserts
- Easy Chocolate Chia Seed Pudding (5 Ingredients)
- Vegan Chocolate Cupcakes
- Vegan Chocolate Pudding
- Fudgy Vegan Eggless Brownies
- Homemade Chocolate Bars
Recipe
Crazy Chocolate Depression Cake (Wacky Cake)
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Ingredients
- 1.5 cups All-purpose flour
- ¼ cup Cocoa powder
- 1 cup Granulated sugar
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 tablespoon White vinegar
- 1 teaspoon Vanilla extract
- 5 tablespoon Vegetable oil
- 1 cup Water
Chocolate Frosting (Optional)
- ¼ cup Milk Whole or 2%
- ⅓ cup Butter Unsalted
- 3 tablespoon Cocoa powder
- 1 teaspoon Vanilla extract
- 2.5 - 3 cups Powdered sugar
Instructions
Cake
- In a square cake pan (Dimensions: 8x8- Ungreased), add flour, cocoa powder, sugar, baking soda, salt and whisk everything together.
- Use your finger to make 2 small holes and 1 large hole in this dry flour mixture.
- Pour vinegar and vanilla extract in the small holes.
- Pour oil in the large hole.
- Pour water over everything.
- Mix everything together until just combined. Don't worry if you have some lumps. Just don't over-mix or else you will end up with a rubbery cake.
- Bake at 350 degrees F for 30 minutes or until an toothpick inserted in the center comes out clean.
Chocolate Frosting
- While the cake is cooling down, prepare the frosting: In a non-stick saucepan, add milk, butter and cocoa powder and mix until smooth.
- Remove from heat and stir in vanilla extract.
- Add powdered sugar (1 cup at a time) until smooth and creamy.
- Pour this frosting over your entire cake and let it set in the fridge or freezer for 15-20 minutes.
- Toss some sprinkles on top of the cake and enjoy!
Video
Notes
- Keep in mind that since you will not be lining your pan with wax paper or using oil spray, the cake will stick to the pan slightly. No need to panic! You can still EASILY cut slices with a knife and use an offset spatula to remove them from the pan and serve them in plates.
- Use Coconut Cream Chocolate Frosting if you want a vegan version without butter and milk.
- Consider adding other extracts and zests for a different flavor profile.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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