I’ve really been feeling the strain of rising grocery prices lately, but this depression cake has come in handy! Made without eggs, milk, or butter, this cake is so simple. My version includes a rich and creamy chocolate buttercream frosting for an extra touch of decadence but can easily be made dairy-free with icing instead. I’m not letting grocery prices stand in the way of my regularly scheduled sweet treats!
Depression cake gets its name from the Great Depression, when ingredients like milk, butter, and eggs were rationed and difficult to obtain. I used pantry staple ingredients like chocolate cake mix, vegetable oil, and white vinegar to make mine even easier! I guarantee this cake will leave you feeling anything but depressed!
What’s in This Depression Cake Recipe?
- Chocolate Cake Mix: Makes this cake super easy!
- Vegetable Oil: Adds moisture to the cake and helps make it tender.
- White Vinegar: Activates the baking soda, causing the cake to become moist and tender.
- Vanilla Extract: Enhances the sweetness of the cake and the frosting.
- Salted Butter: Creates a creamy base for the frosting
- Powdered Sugar: Sweetens the frosting and gives it structure
- Cocoa Powder: Adds rich chocolatey flavor to the frosting.
- Milk: Helps thin the frosting to the right consistency for spreading.
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How to Store
Store leftover depression cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying at room temperature.
Tips for Success
- For even more chocolatey flavor, I like to swap the water for brewed coffee!
- Take care not to overmix the cake batter; otherwise, the cake will turn out chewy.
- For a truly dairy-free frosting, mix 1½ cups of powdered sugar, ¼ cup of unsweetened cocoa powder, 1 teaspoon of vanilla extract, and 3-4 tablespoons of water or coffee until it forms a pourable icing.
Depression Cake Recipe
Ingredients
For the Cake
- 13.25 ounces chocolate cake mix (1 box)
- 1 cup water
- ½ cup vegetable oil
- 1 tablespoon white vinegar
- 2 teaspoons pure vanilla extract
For the Frosting
- 5 tablespoons salted butter room temperature (⅝ stick)
- 2 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup milk
- 1 teaspoon pure vanilla extract
- Rainbow sprinkles optional, for topping
Equipment
- Kitchen Scale (optional)
- 9-inch Square Cake Pan
- Stand Mixer
Instructions
For the Cake
- Preheat oven to 350°F. Grease a 9-inch square pan.
- Whisk the cake mix, water, oil, vinegar, and vanilla extract together in a large bowl.1 cup water, ½ cup vegetable oil, 1 tablespoon white vinegar, 2 teaspoons pure vanilla extract, 13.25 ounces chocolate cake mix
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes. Allow the cake to cool completely.
For the Frosting
- In the bowl of a stand mixer fitted with the whisk attachment, beat butter until it's softened. Reduce the speed to low and slowly add in the sugar and cocoa powder. Mix in the milk and vanilla.5 tablespoons salted butter, 2 cups powdered sugar, ½ cup unsweetened cocoa powder, ¼ cup milk, 1 teaspoon pure vanilla extract
- Turn the speed to medium-high and mix for 2-3 minutes until the frosting is light and fluffy.
- Spread the frosting over the cake and top it with some sprinkles.Rainbow sprinkles
Notes
How to Make Depression Cake Step-by-Step
Mix the Batter: Preheat your oven to 350°F. Grease a 9-inch square baking pan. Whisk 13.25 ounces (1 box) of chocolate cake mix, 1 cup of water, ½ cup of vegetable oil, 1 teaspoon of white vinegar, and 2 teaspoons of vanilla extract together in a large bowl.
Fill the Pan: Pour the batter into the prepared pan.
Bake the Cake: Bake for 30-35 minutes. Allow the cake to cool completely.
Mix the Frosting: In the bowl of a stand mixer fitted with the whisk attachment, beat 5 tablespoons of salted butter until softened. Reduce the speed to low and slowly add in 2 cups of powdered sugar and ½ cup of unsweetened cocoa powder. Mix in ¼ cup of milk and 1 teaspoon of vanilla.
Beat the Frosting: Turn the speed to medium-high and mix for 2-3 minutes until the frosting is light and fluffy.
Frost the Cake: Spread the frosting over the cake and top it with some sprinkles if desired.
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