Chocolate Crazy Cake (Depression Cake)
This easy, last-minute Chocolate Crazy Cake (or Depression Cake) is a classic that’s been around for a long time. Whip it up with minimal ingredients in a single pan and serve it hot with fresh sweetened whipped cream on top!
You may know this simple chocolate cake by another name. In fact, it’s known by a few – chocolate crazy cake, wacky cake, and depression cake. I also call it “last-minute” crazy cake because it’s great for last-minute company, or when you need to whip up a quick dessert with only a few ingredients on hand.
Regardless of what you call this chocolate cake dessert, it’s the cake you pour all ingredients in a pan and mix with a fork. A cake with no eggs. A cake with no milk or butter. A cake that is … comforting and delicious with an optional fresh whipped cream topping.
If you want to get your chocolate fix without a long list of ingredients or technical baking, try this EASY 4-Ingredient Chocolate Cherry Cake, Belgium Chocolate Mousse, or Oreo S’mores Bars!
What is a “depression cake”?
Depression cake, as its name implies, originated during the Great Depression. It is characterized by the absence of expensive or rationed ingredients like milk, sugar, butter, and eggs, which were often scarce or unaffordable at the time.
As a result, this crazy cake recipe calls for very simple and inexpensive ingredients. It uses water instead of milk, oil instead of butter, and apple cider vinegar to react with the baking soda for a good rise. While most would have served this cake as is back in those days, I have included an optional whipped cream topping for added sweetness and decadence.
Ingredients needed to make this crazy cake recipe
- All-purpose flour: For a lighter texture, substitute 1 cup with cake flour.
- Baking soda: Reacts with the acidic vinegar for the perfect rise.
- Salt: Always a must for balancing the flavors of baked treats.
- Unsweetened cocoa powder: For rich chocolate flavor.
- Apple cider vinegar: Reacts with the baking soda to create good lift in this crazy cake.
- Vanilla extract: For depth of flavor in this crazy cake.
- Oil: True to classic depression cake recipes, use vegetable oil instead of butter.
- Water: The liquid of choice for chocolate depression cake, used instead of milk.
- Whipped cream topping (optional): Heavy whipping cream is whipped and then sweetened and flavored by powdered sugar and vanilla extract as a delicious optional topping for this wacky cake.
How do you make this chocolate depression cake?
Preheat:
- Preheat your oven to 350°F.
Mix the batter (in the pan):
- Sift together the flour, baking soda, and salt in a bowl.
- Pour the dry mixture into an ungreased 8×8-inch baking pan and add the unsweetened cocoa powder and sugar.
- Mix the ingredients well with a fork, spreading it evenly in the pan.
- Make 2 small holes and 1 large hole in the dry mixture.
- Pour the vinegar and extract into the small holes, and the oil into the large hole.
- Pour the water over everything and mix with a fork until everything is blended.
Bake:
- Bake the assembled crazy cake for 30 minutes, or until a toothpick inserted in the middle comes out clean.
- Cut the cake into square pieces and serve as is or with a dab of whipped cream on top.
Optional whipped cream topping:
- If you plan to top this crazy chocolate cake with whipped cream, whip the cream for 2-3 minutes in a stand mixer until thick.
- Add in the powdered sugar and vanilla.
- Gently mix and top your depression cake.
Serving
This chocolate depression cake can be served as a standalone dessert if you intend to enjoy it as close to the original recipe as possible. That said, it’s also great when served hot with fresh whipped cream on top and fresh strawberries!
For a more decadent version, add a scoop of Homemade Vanilla Ice Cream or Chocolate Ice Cream.
Sandy’s tips and substitutions:
- Storage: Store leftover crazy cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freezing: Wrap the cooled wacky cake as individual square pieces in plastic and again in foil. Transfer them to an airtight container or a freezer-safe bag to be stored in the freezer for up to 3 months. Thaw the number of cake pieces you want overnight in the fridge and allow it to sit at room temperature for about 15 minutes before serving again. You can also reheat your cake slices in the oven.
- Serve warm: Since this chocolate crazy cake is made with such simple ingredients, it has a simple flavor. For that reason, it’s best to eat it warm, or it does nothing for the palate.
- Add-ins: While a traditional crazy cake recipe is made with simple ingredients, you can deviate and include other add-ins to the cake batter for a richer tasting cake with various textures, such as chocolate chips or chopped nuts. Milk can easily be used instead of water, if you prefer.
- Gluten-free: Use a 1:1 gluten-free flour blend, and add 1/2 teaspoon of xanthan gum if needed.
- Double the recipe: Use a 9×13-inch pan if you want to double this chocolate depression cake and adjust the baking time slightly (about an extra 5-10 minutes). Make sure to keep a close watch so that the cake doesn’t burn or dry out.
- Don’t overmix: Be careful that you don’t overmix the cake batter or you will create an overly dense cake. Stop mixing the batter as soon as the flour is incorporated and you don’t see flour streaks.
- Check for doneness: You can tell when the crazy cake is done baking by inserting a toothpick into the middle which should return clean.
- Topping: I’ve included an optional whipped topping to add to this crazy cake, but you could use frosting instead.
More chocolate cake recipes you may want to try:
- Chocolate Dump Cake
- Chocolate Cake with Whipped Cream Frosting
- Chocolate Chip Zucchini Cake
- Best Flourless Chocolate Cake
- Chocolate Coffee Cake
Get the Recipe:
Crazy Cake Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1 Tbsp. cider vinegar
- 1 tsp. vanilla extract
- 5 Tbsp. vegetable oil
- 1 cup water
- Whipped Cream, optional
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Sift together the flour, baking soda, and salt. Pour into an ungreased 8×8-inch baking pan. Add in the unsweetened cocoa powder and sugar. With a fork, mix the ingredients well and spread evenly in pan, making 2 small holes and 1 large hole in the mixture.
- Pour the apple cider vinegar and vanilla extract into small holes, and vegetable oil into large hole.
- Pour the 1 cup of water over everything. Using a fork, mix everything together until blended.
- Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean.
- To make whipped cream, in a stand mixer, whip the cream for 2-3 minutes until thick. Add in the powdered sugar and vanilla; gently mix.
- Cut the cake into square pieces and add a dab of whipped cream on top!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I have a similar recipe but use 1/4 cup of liqueur in place of 1/4 cup of the water. Kailua, Bailey Irish Cream, Frangelica, or any liqueur that goes with chocolate is good. A cherry liqueur is outstanding.
yep, had been a kids favorite too (but not with whupped cream, definitely vanilla frosting), same crazy name and milk-less recipe, but hadn’t seen this recipe in years, so thank you for sharing it!
You show this cake in a jelly roll pan not a 8×8. I’m interest in the cake in the J.R. Pan showing. So what recipe do I use for it.
Hey, there. I added “double the recipe for a 9×13 pan.” I used 9×13 (not jelly roll). ENJOY!