Wartime Comfort Cake

In challenging times, both historically and presently, finding joy in simple pleasures becomes paramount. With grocery prices continuously on the rise, many of us are seeking clever ways to stretch our budgets without sacrificing the comfort of home-baked treats. This is where the magnificent Depression Cake truly shines, proving that decadent desserts don’t require a pantry full of expensive ingredients. This iconic chocolate cake, born out of necessity during the Great Depression, is famously made without eggs, milk, or butter, yet it delivers a wonderfully moist, rich, and satisfying experience.

My updated recipe takes this timeless classic and makes it even more accessible, utilizing readily available pantry staples alongside a touch of modern convenience. While traditional depression cake is often served plain or with a simple water-based glaze, my version elevates it with a rich and creamy chocolate buttercream frosting, adding an extra layer of indulgence that feels truly special. However, for those seeking a purer, dairy-free experience true to its origins, a classic historical icing recipe is also provided. No matter your dietary preference or budget, you don’t have to let current economic strains dictate your sweet tooth. Embrace the resourcefulness of the past and treat yourself to this incredibly delicious and economical dessert!

5 from 1 vote

Easy Chocolate Depression Cake Recipe

Discover the joy of baking with this easy and affordable chocolate depression cake. Made without eggs, milk, or butter, it still boasts an incredibly moist texture and rich flavor, perfect for any occasion!

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total Time
: 45 minutes minutes

Servings: 9 slices

Print
Rate SaveSaved!

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

US Customary – Metric

Equipment

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

Cook ModePrevent your screen from going dark

Instructions

For the Cake

• Preheat oven to 350°F. Thoroughly grease a 9-inch square baking pan to prevent sticking and ensure easy release of your delicious cake.
• In a large mixing bowl, combine the chocolate cake mix (1 box, typically 13.25 ounces), 1 cup of water, ½ cup of vegetable oil, 1 tablespoon of white vinegar, and 2 teaspoons of pure vanilla extract. Whisk these ingredients together until just combined. Be careful not to overmix the batter; overmixing can lead to a chewy or tough cake. A few small lumps are perfectly fine and will bake out.
  1 cup water, ½ cup vegetable oil, 1 tablespoon white vinegar, 2 teaspoons pure vanilla extract, 13.25 ounces chocolate cake mix
  
• Carefully pour the prepared batter into your greased 9-inch square pan, spreading it evenly with a spatula to ensure a level cake.
  
• Bake the cake in the preheated oven for 30-35 minutes. To check for doneness, insert a wooden skewer or toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is ready. Remove from the oven and allow the cake to cool completely on a wire rack before attempting to frost it. This prevents the frosting from melting.
  

For the Frosting

• In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat 5 tablespoons of room-temperature salted butter until it is visibly softened and creamy. Reduce the mixer speed to low and gradually add in 2 cups of powdered sugar and ½ cup of unsweetened cocoa powder. Once mostly incorporated, mix in ¼ cup of milk and 1 teaspoon of pure vanilla extract. Continue to mix on low until the ingredients are just combined.
  5 tablespoons salted butter, 2 cups powdered sugar, ½ cup unsweetened cocoa powder, ¼ cup milk, 1 teaspoon pure vanilla extract
  
• Increase the mixer speed to medium-high and continue to beat the frosting for 2-3 minutes. This step is crucial for achieving a light, airy, and fluffy texture. Scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated.
  
• Once the cake is completely cooled, generously spread the fluffy chocolate buttercream frosting evenly over the top. For a festive touch, sprinkle with rainbow sprinkles before serving, if desired.
  Rainbow sprinkles
  

Recipe Notes & Expert Tips

• Enhanced Chocolate Flavor: For an even deeper, richer chocolate experience that truly stands out, consider swapping the water in the cake batter for an equal amount of freshly brewed coffee. The coffee won’t make the cake taste like coffee, but it will intensify the cocoa notes, resulting in a more complex and satisfying chocolate flavor.
• Avoid Overmixing: This is a crucial tip for most cakes, and especially for this recipe. Mix the cake batter only until the ingredients are just combined. Overmixing can develop the gluten in the flour too much, leading to a cake that is dense, chewy, and less tender. A few small lumps in the batter are perfectly normal and will disappear during baking.
• Dairy-Free Frosting Alternative: To make a simple, authentic Depression-era icing that is naturally dairy-free, combine 1½ cups of powdered sugar, ¼ cup of unsweetened cocoa powder, 1 teaspoon of vanilla extract, and 3-4 tablespoons of water or brewed coffee. Whisk until a smooth, pourable glaze forms. This is a fantastic option if you’re aiming for a vegan dessert or want to stick closer to the cake’s historical roots.
• Room Temperature Butter for Frosting: If you opt for the buttercream frosting, ensure your salted butter is at room temperature. This makes it much easier to beat into a light and fluffy consistency, incorporating air for that perfect creamy texture. Hard, cold butter will result in a lumpy, difficult-to-spread frosting.

Storage Instructions: Proper storage will keep your delicious depression cake fresh for longer. Store any leftover cake in an airtight container at room temperature for up to 2 days. If you need to keep it longer, transfer it to the refrigerator, where it will stay fresh for up to 4 days. For extended storage, you can freeze individual slices or the whole cake (unfrosted is best, but frosted works too) in an airtight, freezer-safe container or wrapped tightly in plastic wrap and then foil for up to 1 month. When ready to enjoy, let it thaw overnight in the refrigerator, then bring it to room temperature for the best flavor and texture.

Nutrition Facts

Depression Cake Recipe

Amount Per Serving (1 slice)

Calories 464
Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 8g50%

Trans Fat 0.3g

Polyunsaturated Fat 9g

Monounsaturated Fat 7g

Cholesterol 18mg6%

Sodium 400mg17%

Potassium 225mg6%

Carbohydrates 60g20%

Fiber 3g13%

Sugar 43g48%

Protein 4g8%

Vitamin A 207IU4%

Calcium 80mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Did You Make This?We love seeing what you’ve made! Tag us on social media at
@easydessertrecipes
for a chance to be featured.

How to Make Depression Cake: A Simple Step-by-Step Guide

Creating this delicious and budget-friendly chocolate depression cake is a straightforward process, making it perfect for bakers of all skill levels. Follow these detailed steps to achieve a perfectly moist and flavorful cake:

For the Cake:

Step 1: Prepare Your Oven and Pan. Begin by preheating your oven to 350°F (175°C). Next, take a 9-inch square baking pan and thoroughly grease it. You can use butter, vegetable shortening, or a non-stick baking spray to ensure the cake releases easily once baked. This simple step prevents sticking and helps maintain the cake’s perfect shape.

Step 2: Mix the Batter. In a large mixing bowl, combine the entire contents of a 13.25-ounce box of chocolate cake mix with 1 cup of water, ½ cup of vegetable oil, 1 tablespoon of white vinegar, and 2 teaspoons of pure vanilla extract. Use a whisk to gently mix all the ingredients until they are just combined. It’s important not to overmix the batter; doing so can activate too much gluten, resulting in a tougher cake. A few small lumps are completely normal and will not affect the final texture of your moist depression cake.

Step 3: Fill the Pan. Once your batter is mixed, carefully pour it into the prepared 9-inch square baking pan. Use a rubber spatula to spread the batter evenly across the bottom of the pan. This ensures uniform thickness and even baking, giving you a beautiful, flat cake ready for frosting.

Step 4: Bake the Cake. Place the pan in your preheated oven and bake for approximately 30-35 minutes. To check if your cake is done, insert a wooden skewer or toothpick into the center; if it comes out clean or with only a few moist crumbs attached, your cake is ready. Remove the cake from the oven and place it on a wire rack to cool completely. Allowing the cake to cool fully is essential, as frosting a warm cake will cause the frosting to melt and slide off.

For the Frosting:

Step 5: Mix the Frosting Ingredients. In the bowl of a stand mixer fitted with a whisk attachment (or using a hand mixer), beat 5 tablespoons of room-temperature salted butter until it is light and creamy. This initial beating softens the butter and incorporates air. Reduce the mixer speed to low, then gradually add 2 cups of powdered sugar and ½ cup of unsweetened cocoa powder. Mix until these dry ingredients are just incorporated into the butter. Finally, add ¼ cup of milk and 1 teaspoon of pure vanilla extract, continuing to mix on low speed until everything is barely combined.

Step 6: Beat the Frosting to Perfection. Once all the frosting ingredients are loosely combined, increase the mixer speed to medium-high. Beat the frosting for 2-3 minutes. This step is crucial for transforming the mixture into a wonderfully light, airy, and fluffy chocolate buttercream. Scrape down the sides of the bowl periodically to ensure all ingredients are evenly mixed and no pockets of unmixed sugar remain.

Step 7: Frost and Serve Your Cake. With your chocolate depression cake completely cooled and your buttercream frosting light and fluffy, it’s time for the final touch. Spread the rich chocolate frosting generously and evenly over the top of the cake. For a festive and fun presentation, consider topping it with a generous scattering of colorful rainbow sprinkles. Slice and serve this delightful, historically inspired dessert. Enjoy the deep chocolate flavor and moist texture that truly defy its simple origins!

How to Store Your Depression Cake

One of the many benefits of this simple chocolate depression cake is its excellent keeping qualities. To ensure your leftover cake remains fresh and delicious:

• Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. This is generally preferred for optimal texture and moisture.
• Refrigerator: If you need to keep it longer, transfer the cake to an airtight container and store it in the refrigerator for up to 4 days. Before serving, allow refrigerated cake to come to room temperature for the best taste and softest crumb.
• Freezer: For extended storage, the depression cake freezes beautifully. Wrap individual slices or the entire cake (unfrosted is ideal, but frosted works too) tightly in plastic wrap, then an additional layer of aluminum foil, or place in a freezer-safe airtight container. It can be stored in the freezer for up to 1 month. When you’re ready to enjoy, thaw it overnight in the refrigerator, then bring it to room temperature before serving.

This makes the depression cake a perfect make-ahead dessert for parties or a delightful treat to enjoy throughout the week!