Crazy Chocolate Depression Cake (Wacky Cake)

4.89 from 17 ratings

Quick, easy vintage chocolate depression cake recipe (wacky cake), homemade with simple ingredients in 1 bowl. No butter, no milk, no eggs.

Prep Time10

Cook Time30

Total Time40

Course: Cakes, Dessert

Cuisine: American

Servings: Slices

Calories: 233kcal

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.

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!

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.