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Chocolate Depression Cake with Chocolate Frosting Recipe

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4.2 from 1 review

This Chocolate Depression Cake is a moist, rich chocolate cake made with simple pantry staple ingredients and no eggs or dairy in the cake batter. It uses vinegar and baking soda for leavening, making it an easy and classic dessert with a smooth chocolate frosting topped. Perfect for a quick bake that satisfies any chocolate craving.

  • Total Time: 40 minutes
  • Yield: 9 servings (based on 8x8-inch pan, cut into 3x3 grid)

Ingredients

Chocolate Cake

  • 1 ½ cups (187 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • ¼ cup (29.5 g) unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • ⅓ cup vegetable oil
  • 1 cup (237 g) water

Frosting

  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 cup (125 g) confectioners' sugar
  • 3 tablespoons whole milk, or heavy cream

Instructions

  1. Prepare baking pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or grease it with nonstick cooking spray to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, kosher salt, and baking soda until fully combined and uniform.
  3. Add wet ingredients: Pour in the vanilla extract, white vinegar, vegetable oil, and water into the dry ingredient mixture. Stir gently with a spatula or whisk until the batter is smooth and all the ingredients are incorporated well.
  4. Bake the cake: Pour the prepared batter into the lined or greased baking pan. Place it in the preheated oven and bake for 30 to 35 minutes. Test doneness by inserting a toothpick; remove it when it comes out with a few moist crumbs, indicating the cake is done. Remove from oven and allow the cake to cool while you prepare the frosting.
  5. Prepare frosting: Using a handheld mixer, beat the softened unsalted butter, cocoa powder, honey, vanilla extract, and confectioners' sugar on low speed for about 30 seconds until the mixture is creamy and well combined.
  6. Adjust frosting consistency: Gradually add whole milk or heavy cream, one tablespoon at a time, mixing on low speed until you reach your desired frosting consistency. Depending on environmental factors, you may need between 2 to 4 tablespoons.
  7. Frost the cake: Once the cake has cooled completely, spread the chocolate frosting evenly over the top. Slice and serve.

Notes

  • This cake is naturally egg-free and dairy-free in the batter, making it suitable for those with allergies or dietary restrictions.
  • Using white vinegar reacts with baking soda to help the cake rise and remain moist.
  • You can substitute vegetable oil with canola or light olive oil if preferred.
  • For a richer frosting, use heavy cream instead of whole milk.
  • Ensure the cake is fully cooled before frosting to prevent melting.
  • Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: Amelia
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/chocolate-depression-cake-with-chocolate-frosting-recipe/