Chocolate Depression Cake

Chocolate depression cake (also called crazy cake or wacky cake) is a rich, fudgy chocolate cake made without eggs, milk, or butter. It’s surprisingly tender and moist thanks to the oil, and it rises beautifully from the baking soda + vinegar reaction. This is a perfect “pantry cake” for when you’re short on ingredients, or when you need an easy chocolate dessert that still feels special. The cocoa-forward frosting makes it extra decadent, and you can adjust it thicker or thinner depending on how you like to frost. It’s simple, classic, and totally dependable.

Ingredients

• 2 cups all-purpose flour
• 1 1/4 cups sugar
• 1/3 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 1 1/4 cups water
• 1/2 cup vegetable oil
• 1 tbsp apple cider vinegar
• 1 tbsp coffee (optional)
• 1 1/2 tsp vanilla extract
• 2 1/2–3 cups powdered sugar
• 1 cup unsweetened cocoa powder
• 1/3 cup water
• 1/4 cup unsalted butter, room temperature
• 1 tsp vanilla extract
• 1 pinch salt (optional)

Directions

1. Preheat oven to 375°F and lightly grease two 9-inch cake pans with butter or non-stick spray.
2. Whisk flour, sugar, cocoa powder, baking soda, and salt together in a large bowl.
3. Whisk in water, oil, apple cider vinegar, coffee (if using), and vanilla extract.
4. Stir until no lumps remain.
5. Pour batter evenly into the prepared cake pans.
6. Bake 24–26 minutes, until a toothpick inserted in the center comes out clean.
7. While cakes bake, whisk powdered sugar, cocoa powder, and salt (if using) for the frosting.
8. Add water, softened butter, and vanilla, then beat until smooth and creamy.
9. Adjust frosting with more powdered sugar to thicken or more water to thin.
10. Cool cakes completely, then frost and assemble.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 430 kcal | Servings: 12

Tips

Bloom the cocoa flavor by using the optional coffee (it won’t taste like coffee, it just deepens the chocolate).

Let the cakes cool fully before frosting so the icing doesn’t melt; store covered at room temperature for 2 days or refrigerate up to 5 days.

FAQ

Does it taste different without eggs and milk?
It tastes like a classic chocolate cake—moist and chocolatey—just with a slightly lighter crumb.

Can I bake this in one pan instead of two?
Yes, but the bake time will change depending on pan size; watch for a clean toothpick in the center.

Can I make it without the coffee?
Yes—leave it out and the cake will still be delicious.

How do I make the frosting thicker or thinner?
Add more powdered sugar to thicken, or a small splash of water to thin until it spreads easily.