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Chocolate Depression Cake with Cocoa Icing

A simple and comforting chocolate cake topped with glossy cocoa icing, made from pantry staples for a nostalgic yet modern dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Servings: 9 servings
Course: Baking, Dessert
Cuisine: American
Calories: 328
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups 1 1/2 cups all-purpose flour Measure carefully for best texture.
  • 1 cup 1 cup granulated sugar
  • 0.5 teaspoon 1/2 teaspoon salt
  • 1 teaspoon 1 teaspoon baking soda
  • 0.33 cups 1/3 cup unsweetened cocoa powder
Wet Ingredients
  • 0.33 cups 1/3 cup cooking oil (any neutral oil) Options include canola, vegetable or sunflower oil.
  • 1 tablespoon 1 tablespoon vinegar (any light vinegar) White or apple cider vinegar works well.
  • 1 teaspoon 1 teaspoon vanilla extract Can substitute with vanilla paste or imitation vanilla.
  • 1 cup 1 cup water
Icing
  • 1.5 cups 1 1/2 cups powdered sugar
  • 0.25 cups 1/4 cup unsweetened cocoa powder
  • 3 tablespoons 3 tablespoons water, added gradually Add to desired consistency.
  • 1 teaspoon 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C; 160°C fan; Gas Mark 4).
  2. In a large bowl, whisk together the flour, sugar, salt, baking soda, and cocoa powder.
  3. In a measuring cup, mix the water, vanilla extract, and vinegar, then add the oil.
  4. Pour the liquid mixture into the dry ingredients and stir until the batter is mostly smooth.
  5. Pour the batter into an 8x8-inch or 9x9-inch baking dish and bake for 35 minutes.
Icing and Cooling
  1. Let the cake cool for at least 1 hour before icing.
  2. Mix the powdered sugar, cocoa powder, and vanilla for the icing, then add the water gradually until the icing is thick but spreadable.
  3. Spread the icing over the cooled cake and cut into 9 pieces.

Notes

This cake is perfect for any occasion and pairs well with vanilla ice cream, whipped cream, or fresh berries.