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A cut chocolate cake with simple chocolate frosting on a cake stand in frontal view with white lighting.

Chocolate Depression Cake

Julia Erin
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling time: 20 minutes
Servings 9 slices

Equipment

  • 1 8-in. round or square baking dish

Ingredients
  

For the batter:

  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ tsp salt
  • 1 tsp baking soda
  • ⅓ cup unsweetened cocoa powder
  • ⅓ cup neutral cooking oil e.g. vegetable or canola
  • 1 tbsp white vinegar
  • 1 tsp vanilla extract
  • 1 cup room-temperature water

For the icing:

  • 1½ cups powdered sugar
  • ¼ cup unsweetened cocoa powder
  • 3 tbsp water adjust to achieve desired consistency
  • 1 tsp vanilla extract

Instructions
 

  • Preheat your oven to 175°C (350°F). Lightly grease your baking dish.
  • In a large mixing bowl, whisk together flour, sugar, salt, baking soda, and cocoa powder.
  • Make three small wells in the dry ingredients. Pour oil into one, vinegar into another, and vanilla extract into the third.
  • Pour water over everything and mix until smooth. Don’t over-mix, just until no dry flour remains.
  • Pour the batter into your prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the centre comes out clean.
  • Meanwhile, prepare the icing: In a bowl, mix together powdered sugar and cocoa powder.
  • Add the vanilla and gradually add water, 1 tablespoon at a time, stirring until smooth and spreadable. Adjust the water to achieve your desired consistency.
  • Once the cake has baked, remove it from the oven and frost it only after it has completely cooled. Enjoy!