Today is Jason and I’s two year wedding anniversary! I can’t believe it’s been two years! Every time anyone asks us how long we’ve been married, saying “two years” sometimes makes me self-conscious because people always say, ‘pfft, you guys are still newlyweds.’ It’s honestly just a number. Why do people have to downplay the fact that we’ve been married “just two” years, you know? Just be happy for us!
Last year for our anniversary, we had just gotten back from Taiwan and we celebrated a week later at The Inn at Little Washington. Since our wedding anniversary falls on a Monday this year, we decided to keep it low-key and eat at a new Daniel Boulud restaurant in the city after work. Next weekend we’re going to brunch at a local restaurant that we love and I think that I’ll be having an event there later this year.
I’m sure you’ve seen this recipe floating around the web for a while, and I’m pretty sure that this cake recipe has been passed down from generation to generation in your family. My friend gave the recipe to me last year and said it was her grandmother’s. I had been meaning to make it but I just got around to it this year. I know, I’m bad.
I call this freaking easy chocolate cake because it really is. Most everyone knows this as the depression cake or crazy cake, but I’d rather not have that in the name so I renamed it. It’s still the same kind of cake. No eggs, no dairy, no butter, and still really freaking easy :) the frosting, has butter though, so if you want frosting on your cake (what kind of decision is that?) then definitely make the vanilla buttercream frosting!
Freaking Easy Chocolate Cake
- 1 1/2 cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1 cup water
For the vanilla buttercream frosting
- 16 tablespoons of unsalted butter, or 2 sticks
- 1 1/2 cups powdered sugar
- 1 tablespoon milk
- 1 tablespoon vanilla bean paste
- Preheat oven to 350 degrees Fahrenheit and lightly grease a 8x8-inch glass baking dish.
- With a fork, mix together flour, cocoa powder, sugar, baking soda, and salt together in the baking dish.
- Make three depressions in the batter. 2 smaller depressions and 1 large one (see photo below).
- Pour vinegar and vanilla in the two smaller depressions and the vegetable oil in the larger depression.
- Pour the cup of water over the entire mixture and whisk together until batter forms.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the buttercream.
- In the bowl of a stand mixer or a hand mixer and glass bowl, cream together butter and powdered sugar until combined. Add milk then vanilla bean paste and beat until light and fluffy. Set aside.
- Let cake cool completely before frosting.
- Slice into squares and serve.
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