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You are here: Home / Recipes and Cooking Tips / Chocolate Depression Cake

Chocolate Depression Cake

May 2, 2020 by Alea Milham 39 Comments

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Grandmas chocolate cake recipe from the 1930s

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.

This chocolate cake recipe was popular during the 1930s when staples were scarce. It doesn't use eggs, butter, or milk. Also called chocolate crazy cake or chocolate wacky cake.

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.

This chocolate crazy cupcakes recipe was popular during the 1930s when staples were scarce. It doesn't use eggs, butter, or milk. Also called chocolate surprise cake or chocolate wacky cake 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:

  1. Preheat oven to 350 degrees Fahrenheit. Grease or line 2 – 9 inch round cake pans, 24 cupcake tins, or a 13 x 9 dish.
  2. Add the cocoa powder to a large bowl. Pour the hot water over it and let it sit for 2 minutes.
  3. While the cocoa is sitting, combine the flour, baking powder, baking soda, and salt in a medium bowl. Whisk to combine.
  4. Add the oil, vanilla, and sugar to the cocoa mixture. Mix until well-blended.
  5. Add the flour mixture to the cocoa mixture. Stir until thoroughly combined.
  6. Stir in the vinegar.
  7. Quickly divide the batter between the 2 greased cake pans.
  8. Bake on a middle rack of the oven for 25 – 30 minutes or until an inserted toothpick comes out clean.
  9. Allow the cake layers to cool on a cooling rack. Once cooled, frost.

chocolate wacky cake layers cooling on a cooling rack

You can use all-purpose gluten-free flour to make this cake gluten-free.

Chocolate Frosting Recipes for Depression Cake

Chocolate Crisco Frosting

Mocha Fudge Frosting Recipe

Fluffy Dairy-Free Chocolate Frosting

A homemade chocolate depression cake recipe frosted with chocolate icing.

Printable Recipe for Chocolate Depression Cake

This chocolate depression cake recipe is also called chocolate crazy cake.
Print
5 from 11 votes

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.
Course Dessert
Cuisine American
Keyword Chocolate Depression Cake Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Cooling Time 25 minutes
Total Time 1 hour
Author Alea Milham

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.

More Depression Era Desserts

Vanilla Depression Cake

Tomato Soup Cake Recipe

Depression Era Dessert Recipes

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Nicole says

    June 15, 2022 at 3:18 pm

    So I understand the cake doesn’t have butter eggs and milk but homemade frosting usually has butter. Do you have a depression recipe for the frosting?

    Reply
  2. Paul B says

    April 11, 2022 at 10:54 am

    I made this cake (which was awesome BTW). The only problem I ran into was that the cakes cracked while cooling. Did I do something wrong?

    Reply
    • Alea Milham says

      April 11, 2022 at 11:11 am

      Sometimes a cake will crack if you over mix the ingredients adding too much air to the batter.

      It could’ve been overbaked. You may want to do a toothpick test 5 minutes earlier than the time you pulled it out this time.

      The other reason cakes crack is if the oven is too hot. You may want to put a thermometer in your oven to ensure the temperature you set it at is the temperature it is inside once heated.

      Reply
      • Paul B says

        April 12, 2022 at 3:04 am

        5 stars
        Thank you! I do think my oven runs a bit hot ( I run into this problem when I make seitan/tofu turkey loaf as well). This was my first time baking a cake in this oven. Oh well! It doesn’t look great, but it tastes awesome (love the vegan icing recipe too)!
        Gonna go have a bowl of cake now. 🙂

        Reply
  3. Lisa Sandvik says

    March 2, 2022 at 5:51 pm

    Would it work to use a 9”x13” baking dish?

    Reply
    • Alea Milham says

      March 3, 2022 at 4:54 pm

      Yes, it would.

      Reply
  4. Jeanne says

    January 25, 2022 at 6:31 pm

    Any particular brand of gluten free flour that is known to work with this recipe? Can’t wait to try this for my celiac daughter!

    Reply
    • V says

      March 11, 2022 at 7:19 pm

      My mom uses equal parts Tapioca flour & Rice flour for her general baking .. I have had her over for mother day brunch and that’s what she said worlks for her .. and you couldn’t tell the difference between the 2 kinds we had .. i have also used that combo for pumpkin cookies ..

      Reply
  5. Laureen says

    January 13, 2022 at 8:15 pm

    How long do u cook this cake if u make it into cupcakes please

    Reply
  6. Odette says

    November 26, 2021 at 8:22 pm

    Hi, thanks for this great recipe. My son is allergic to dairy, eggs, flour. Very challenging.
    But my question is, to replace with flour with gluten free, is it equally 3 cups. Would GF flour have the same density as normal flour?

    Reply
  7. Tibeca says

    May 9, 2021 at 9:30 am

    5 stars
    When subbing out melted stick butter (or vegan butter) for the oil, you will likely need 1/4-1/2c more liquid.
    I like using almond milk as it gives it a little “oomph” over water. You can of course also use dairy milk if you prefer.

    Reply
  8. Michelle says

    March 29, 2021 at 1:11 pm

    5 stars
    Great recipe and so straight forward to bake . A keeper of a recipe . I had a craving for a really rich chocolate cake and this cake didn’t disappoint. I also made the frosting recipe that’s linked in the recipe and that also was delicious. Thank you for sharing

    Reply
  9. Diana Parker says

    March 24, 2021 at 10:04 am

    How many calories are in this cake?

    Reply
    • Maria Pagán says

      October 12, 2021 at 5:47 am

      If you add the ingredients in an app to track calories, like My Fitness Pal, it will calculate all that, including the macros.

      Reply
  10. Cat Rambo says

    February 25, 2021 at 12:18 pm

    5 stars
    I edited a cookbook for a writer’s organization at one point and got this recipe submitted by three different people, including one as “Mars Colony Cake” and another as “Mommy is Writing Here is Some Cake”. It’s a good one to have in your repertoire for when the pantry is a little bare!

    Reply
  11. Lynn says

    February 22, 2021 at 8:19 pm

    5 stars
    This has been a fave in my family for years. Wacky Chocolate cake on our recipe card. People always love it, and so easy to throw together!

    Reply
  12. Mary Jane says

    January 22, 2021 at 9:33 am

    Imade this cake for a very dear friend with a deadly egg allergy. It was the first time in years, that she was able to eat chocolate cake. I used applecider vinegar, strong coffee and coconut oil in this cake. It turned out so very moist and tender. I frosted it with the mocha fudge icing. We also added a dollup of cherry pie filling and whipped cream when the cake was served. I am proud to say I didnt have any cake left at the end of the evening. The only problem I had was, the cake sank in the middle after being pulled from the oven. It might have looked a little wonky….but oh my goodness, it was very delicious!!! Thank you for the recipe.

    Reply
    • Jenn says

      March 21, 2021 at 1:17 pm

      5 stars
      Hei Mary Jane, you had me at Apple Cider vinegar,coconut oil and cherry pie filling. I have to try it next weekend, thxx 4 sharing

      Reply
    • Annette says

      March 27, 2022 at 2:45 pm

      5 stars
      Hi! I use a similar recipe for depression cake and it also will fall in the middle if it’s not 100% done when taken out of the over, which isn’t ideal when doing a layer cake. However, when baked as a single layer cake served from the pan for everyday snacking, the slightly fallen middle is my favorite piece as it’s SUPER moist and delicious. 😉 I love the idea of the hot water in this one and can’t wait to try it!

      Reply
      • Kathryn C says

        April 13, 2022 at 9:42 am

        5 stars
        I have made this for years. We call it (jokingly) Runny Cake, because I my mom usually made it on Sundays when we had guests after church, and she’d be talking to them while mixing and invariably leave something out or put too much of something in. It didn’t make a difference to us—we ate it anyway, even if the middle was a bit runny. Lol

        Reply
        • Kathryn C says

          April 13, 2022 at 9:48 am

          5 stars
          My mom’s frosting recipe for this cake:

          1 stick of butter or margarine
          6T milk
          4T cocoa
          Bring to a boil. Remove from heat and add one box (1 lb) powdered sugar and 1 t vanilla. Pour over hot cake.

          Reply
          • Alea Milham says

            April 13, 2022 at 11:41 am

            Thank you for sharing your Mom’s frosting recipe!

        • Alea Milham says

          April 13, 2022 at 11:43 am

          I love hearing memories attached to recipes! Those memories bring us joy every time we make the recipe!

          Reply
        • Ang says

          May 12, 2022 at 8:09 pm

          That is precious- the hospitality, the gracious joke about the cake, all of it! I’m going to try this recipe with your mom’s frosting!

          Reply
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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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