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.
Barbara says
Can I substitute applesauce instead of the oil?
Anna from Martinsville VA says
Omg. I made this cake this week. EVERYONE loved it. It’s the best dang chocolate cake ever. 😜
Esperanza. Munoz says
Hi, thank you for your easy healthy recipes. You have an * after flour. I can’t find the comment.
Alea Milham says
I will have to double check. The note should say that you can substitute gluten-free all-purpose flour.
Renee says
Made half a recipe of this cake today (in a 7 1/2” x 9 1/2” pan) for a trial before making one for a new neighbor. I’m blown away by how deliciously moist and light but fudgy it is! I used half monk fruit and half sugar as we are trying to avoid simple carbs. Was a bit skeptical about the monk fruit but it wasn’t noticeable in that proportion and the cake was plenty sweet without frosting. Will definitely make this again because there’s no mixer to haul out and with that awesome trick of pouring hot water (coffee!) over the cocoa it was super simple to make. At some point I might use a mixture of almond & wheat flours (because I’m curious) but I know for sure the recipe as written is perfect and am comfortable with it as is for the neighbor and anyone else in line for cake. Have also signed up for your mailing list & am excited to see some of your other suggestions for simple, healthy living. Thank you for being here!
Rachel says
Could gluten-free flour be used?
Alea Milham says
Yes, it can.
Diane Crotty says
Can you freeze this after frosting it? My company couldn’t come and so I have a big cake to eat!
Alea Milham says
Yes, you can.
Patty says
I have made this recipe and it is delicious! Wondering if anyone has used dark chocolate cocoa powder?
PREAMATI says
Hi Dear i try this recipe and the cake was awesome my kids love it thank you for this amazing recipe.
Jane says
Do you put it the frig after baking.? Or can you leave it out if you have leftover cake?
Alea Milham says
I leave it out in a covered cake plate and have never had a problem.
Cathy says
How long do you bake cupcakes?
Yvonne says
Could you use a bundt cake pan