Depression Cake Recipe

a close up of chocolate fudge brownies with sprinkles.

Course: Cake, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: slices

Calories: 464kcal

Author: Becky Hardin

This easy and affordable chocolate depression cake recipe is made without eggs, milk, or butter, but still has a great texture and flavor!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
9-inch Square Cake Pan
Hand Mixer or Stand Mixer

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

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

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.
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.

Storage: Store 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.

Nutrition