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Chocolate wacky cake, also known as depression cake, is a classic, eggless chocolate cake that originated during the Great Depression when ingredients like eggs and dairy were scarce.
This simple, one-bowl recipe requires no mixer and is made with pantry staples, making it an affordable and delicious treat.
For more chocolate cake recipes, check out this delicious buttermilk chocolate cake and chocolate bundt cake!
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Oil – I recommend using canola or vegetable oil but you can substitute melted coconut oil, canola oil, or even applesauce for a slightly different texture.
- Cocoa Powder – Make sure to use a good quality unsweetened cocoa powder for best results.
- Water – Don’t use milk instead! Using water will make the cake extra moist, just make sure it’s hot. You can also use plain hot coffee for extra flavor!
- Unsalted Butter – Make sure it’s softened at room temperature.
TOP TIPS
- Whatever you do, don’t overmix the cake batter or overbake the cake otherwise, it will turn out dry.
- If the frosting is too thin, just add more powdered sugar. If it’s too thick, add a little more milk to loosen it up.
- To make the cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for a gluten-free version.
IS THIS A VEGAN CAKE?
The cake itself is vegan, but the frosting isn’t because it contains butter. However, the cake is really moist and delicious on its own, so you can definitely enjoy it without frosting and serve it to your vegan friends.
STORAGE
For best results, place the cake in an air-tight container and keep it at room temperature for 2-3 days.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Also, please consider following me on Facebook or Pinterest!
Chocolate Wacky Cake
Equipment
- 8×8 inch cake pan
Ingredients
For The Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ⅓ cup vegetable oil
- 1 cup hot water
For The Frosting:
- 4 tablespoons unsalted butter, softened
- 4 tablespoons unsweetened cocoa powder
- 1 tablespoon honey or Karo syrup
- 1 teaspoon vanilla extract
- 1 1/4 cups confectioners sugar
- 3-4 tablespoons heavy cream or whole milk
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda until well combined.
- Make three small wells in the dry mixture. Pour the vanilla extract into one, the vinegar into another, and the vegetable oil into the third. Then, pour the water over everything and stir until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and smooth out the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
- For the frosting: In a medium bowl, beat together the softened butter and cocoa powder until smooth. Add the honey (or Karo syrup) and vanilla extract, mixing until combined. Gradually add the confectioners' sugar, alternating with heavy cream (or milk), until you reach a smooth, spreadable consistency. Add a pinch of salt to enhance the flavors.
- Once the cake has fully cooled, spread the frosting evenly over the top. Add chocolate sprinkles, if desired, and enjoy!
Notes
- Whatever you do, don’t overmix the cake batter or overbake the cake otherwise, it will turn out dry.
- If the frosting is too thin, just add more powdered sugar. If it’s too thick, add a little more milk to loosen it up.
- To make the cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for a gluten-free version.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
