This recipe goes by many names Chocolate Depression Cake, Crazy Cake, Wacky Cake, or Chocolate Surprise Cake because it’s made without eggs, milk, or butter. Surprising, right? But thanks to baking soda and vinegar, it still rises beautifully and delivers rich, chocolatey flavor.

The term “Depression” refers to the Great Depression, a time when many households had limited access to ingredients. In the same spirit, this cake is a perfect solution when you’re running low on staples.

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1/3 cup vegetable oil
• 1 cup water

For the Frosting:

• 2 tablespoons butter
• 1/4 cup unsweetened cocoa powder
• 1 cup powdered sugar
• 1 tablespoon milk (or cream)
• 1/4 teaspoon vanilla extract

How To Make Chocolate Depression Cake

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda.
3. In a separate bowl, combine vanilla, vinegar, oil, and water.
4. Pour the wet ingredients into the dry ingredients and mix until smooth with no lumps.
5. Pour the batter into a greased 8×8-inch square baking pan.
6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before frosting.

How To Make the Frosting

1. Melt butter in a small saucepan or microwave-safe bowl.
2. Stir in cocoa powder to form a thick paste.
3. Transfer mixture to a medium mixing bowl.
4. With a mixer on low, gradually add powdered sugar, milk, and vanilla.
5. Increase to medium-high speed and beat for about 5 minutes until frosting is smooth and creamy.
6. Spread evenly over the cooled cake.