This chocolate depression cake recipe is sometimes called chocolate crazy cake, chocolate wacky crazy cake. or chocolate surprise cake because it is made without eggs, milk, or butter. Which is surprising and sounds both crazy and wacky! The cake rises by using baking soda and vinegar, thus eliminating the need for eggs.
I have been making my Grandma’s Vanilla Depression Cake recipe for years. Recently I went through my other Grandma’s recipe box and found that she had a Chocolate Depression Cake recipe. It is slightly different than the other chocolate crazy cakes and wacky cakes that I have seen, so I thought I would share it with you.
It uses both baking powder and baking soda. If you don’t have baking powder, increase the baking soda to 2 1/2 teaspoons.
Since this is flavored with unsweetened cocoa powder, the recipe uses either boiling hot water or hot coffee to help the flavor of the cocoa to bloom and give the cake a richer chocolate flavor.
This cake recipe makes a two-layer eight or nine-inch round cake, a 13 x 9 cake, or 24 cupcakes.
Chocolate Depression Cake Recipe
This chocolate Depression cake recipe is also called Chocolate Crazy Cake or Chocolate Wacky Cake because it is made without eggs, butter, or milk.
Ingredients:
- 1/2 cup cocoa powder
- 2 cups boiling hot water or hot coffee
- 2/3 cup oil
- 2 teaspoons vanilla extract
- 2 cups granulated sugar
- 3 cups all-purpose flour*
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons white vinegar
Directions:
- Preheat oven to 350 degrees Fahrenheit. Grease or line 2 – 9 inch round cake pans, 24 cupcake tins, or a 13 x 9 dish.
- Add the cocoa powder to a large bowl. Pour the hot water over it and let it sit for 2 minutes.
- While the cocoa is sitting, combine the flour, baking powder, baking soda, and salt in a medium bowl. Whisk to combine.
- Add the oil, vanilla, and sugar to the cocoa mixture. Mix until well-blended.
- Add the flour mixture to the cocoa mixture. Stir until thoroughly combined.
- Stir in the vinegar.
- Quickly divide the batter between the 2 greased cake pans.
- Bake on a middle rack of the oven for 25 – 30 minutes or until an inserted toothpick comes out clean.
- Allow the cake layers to cool on a cooling rack. Once cooled, frost.
You can use all-purpose gluten-free flour to make this cake gluten-free.
Chocolate Frosting Recipes for Depression Cake
Fluffy Dairy-Free Chocolate Frosting
Printable Recipe for Chocolate Depression Cake
Chocolate Depression Cake Recipe
Ingredients
- 1/2 cup cocoa powder
- 2 cups boiling hot water or hot coffee
- 2/3 cup oil
- 2 teaspoons vanilla extract
- 2 cups granulated sugar
- 3 cups all-purpose flour*
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons white vinegar
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease or line 2 - 9 inch round cake pans, 24 cupcake tins, or a 13 x 9 dish.
- Add the cocoa powder to a large bowl. Pour the hot water over it and let it sit for 2 minutes.
- While the cocoa is sitting, combine the flour, baking powder, baking soda, and salt in a medium bowl. Whisk to combine.
- Add the oil, vanilla, and sugar. Mix until well-blended.
- Add the flour mixture to the cocoa mixture. Stir until thoroughly combined.
- Stir in the vinegar.
- Quickly divide the batter between the 2 greased cake pans.
- Bake on a middle rack of the oven for 25 - 30 minutes or until an inserted toothpick comes out clean.
- Allow the cake layers to cool on a cooling rack. Once cooled, frost.
Suze says
What role does the vinegar play in the cake?
Alea Milham says
It helps create the rise when it mixes with the baking soda and baking powder.
Karen Howard says
This is very similar to the Marlboro One Pan Chocolate Cake, except they use coffee w/ vinegar, & sprinkle the top generously with Cinnamon Sugar. It is like a snaking cake when out on the range, bc it is mixed all in the baking pan it is cooked in.
Norita says
I make this every time I need a chocolate cake! Cream cheese icing and it’s delicious, but simply sprinkle powdered sugar as you serve and it’s still DELICIOUS! I like the pantry staple ingredients!! It’s a real winner for me!!!
Mercedez says
Can i substitute almond flour?
Kim says
Do I have to change any measurements if I’m making it in the mountains?
Elizabeth says
Kim I live in the mountains I want to make Chocolate Depression Cupcakes. Can you help me with the way you changed the measurements and what you set the oven to.
Thank You ….Elizabeth
net says
moist delicious gone in minutes everyone loves it winner winner
Jessica says
Hi, I love this recipe and I’ve made it many many times! I am curious, would this recipe work in a standard size Bundt pan?
Alea Milham says
Yes, I have made it in a bundt pan. You may need to adjust the cooking time. Then I drizzled a glaze over the top. You can also skip the icing and just sprinkle powdered sugar over the top.
Katie says
Would using apple cider vinegar work the same?
Sue says
How long would I cook cupcakes?
The Orthodox baking racoon says
So from what I have found is that the cupcakes take about 20 minutes to be fully done, but could be a tad different if using cupcakes liners. I didn’t use the liners though.
Susan says
Is this recipe suitable for lactose intolerance?
Alea Milham says
Yes. The cake is dairy-free. Just be sure to use a dairy-free frosting on it.