Chocolate Cake Mix {Depression Wacky Cake}
Here’s a recipe I’ve had in my recipe box for over 40 years. It’s an oldie but a goodie and most folks know this chocolate cake recipe as either Depression Cake (because yes, it’s an oldie) or as Wacky Cake. Sometimes I just think of it as a DIY chocolate cake mix because it can fill that role in your pantry too!
An Easy Homemade 8×8 Chocolate Cake
The interesting feature of this homemade one-layer chocolate cake is that you don’t need any milk or eggs. That’s because it was created during the Great Depression years when those items were in short supply. This is also why this cake is considered a bit “Wacky” without those ingredients.
I had always used these ingredients as part of an old recipe for Topsy Turvy cupcakes (sometimes called Black Bottom cupcakes). Only recently did I realize that the cake portion of that recipe was identical to Wacky cake! I’ve learned I can also use those ingredients as a make-ahead mix and then use it either for an 8×8 chocolate cake or for my Topsy Turvy cupcakes.
Ingredients for Wacky Chocolate Cake Mix
Although some folks like to mix all the ingredients for this chocolate cake directly in the pan, I prefer to do it in a bowl. This gives me a way to still grease the baking pan and helps me mix the ingredients together thoroughly. I start by mixing the dry ingredients which are all very simple pantry items:
- flour
- white sugar
- cocoa powder
- baking soda
- salt
Once the dry ingredients are combined, you can either store it in a jar for later or proceed on with the wet ingredients and make your cake (or cupcakes). The wet ingredients that you add are:
- oil (I use melted coconut oil)
- white vinegar
- vanilla extract
- water
Once all the dry and wet ingredients are mixed together the batter is poured into a greased 8×8 pan and baked at 350 degrees for 25 to 30 minutes. You could also use the batter to make cupcakes. Then you can frost the cake with your favorite frosting or dust it with a sprinkling of powdered sugar. We also like to just leave the cake plain and eat it with vanilla ice cream and chocolate syrup. There are lots of yummy options!
This cake has a lot of great things going for it including:
- Moist with a dense crumb texture
- No eggs or dairy for those with dietary restrictions
- Nice option for a smaller size cake
- Easy to stir together as a make-ahead-mix
- Uses frugal pantry ingredients
- Can be customized with different frostings or as cupcakes
So those are a few reasons why this recipe has stood the test of time for many years now. It truly is an “oldie but a goodie” that still works great today!
Related Reading:
- Topsy Turvy Cupcakes (my favorite way to use this cake mix!)
- Make your recipes into baking mixes
- Banana bread mix in a jar
Chocolate Cake Mix (Depression Wacky Cake)
Ingredients:
- 1½ cups flour
- 1 cup white sugar
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup water
Instructions:
- Mix together the dry ingredients (the flour, sugar, cocoa, baking soda, and salt).If you are using this as a make-ahead mix, transfer these mixed dry ingredients to a jar to use later.
To make the cake batter:
- Preheat the oven to 350 degrees and grease an 8×8 baking pan.
- To the combined dry ingredients, add in the oil, vinegar, and vanilla, and finish up by pouring in the cup of water. Stir to combine all the ingredients into a cake batter.
- Pour the cake batter into the greased 8×8 pan and bake at 350 degrees for 25 to 30 minutes or until a toothpick or knife inserted in the cake comes out clean.
- Once the cake has cooled, you can add the frosting of your choice or sprinkle with powdered sugar.
Notes:
