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Freaking Easy Chocolate Cake
OH WHAT A TIME.
Seriously. We are all trying to utilize pantry goods because a lot of stores are out of staple ingredients and/or refrigerated staples such as dairy and eggs.
Fret not because this cake, also known as the depression cake or crazy cake, is made with no eggs, no dairy, and no butter.
I mean, not trying to say we’re going to go through a depression again, but it’s eerily similar with the way things are going right now in terms of things flying off the shelves and having a hard time sourcing them.
I presume that’s how this cake came about. And 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 and said it was her grandmother’s and honestly, now is the perfect time to make it if you’re craving a chocolate cake.
In fact, a freaking easy chocolate cake and I changed the name of it because it really is ridiculously easy and it makes the cake sound more intriguing.
Also, who knew that chocolate cake could be this 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 or hey – I’m going to be like Ina and say that “store-bought is fine too” because let’s be real – it is fine and I bet they have plenty of that at stores right now!
If you don’t want an entire chocolate cake lying around the house, my chocolate mug cake is a great alternative for a single serving chocolate cake. It uses no eggs, butter, and you can substitute out the small amount of dairy for water.
Freaking Easy Chocolate Cake
Ingredients
- 1 ½ cups (188 g) all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 cup (200 g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- ¼ cup (59 ml) vegetable oil
- 1 cup (237 ml) water
For the vanilla buttercream frosting
- 16 tablespoons (224 g) unsalted butter
- 1 ½ cups (180 g) powdered sugar
- 1 tablespoon milk
- 1 tablespoon vanilla bean paste
Instructions
- Preheat oven to 350 °F (177 °C) and lightly grease a 8×8-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).
- 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.
Nutrition
Photography by Ari Laing
Can we use self raising flour?
Thank you so much :)
You are incredible!!
No, please use all-purpose. I have not tested this recipe with self-rising so I have no idea the outcome.
THIS IS AMAZING. I was craving something sweet for lunch and this cake was a breeze to wipe up. I didn’t make the frosting but threw a handful of chocolate chips on top for a sweeter bite. This is going in the repeat list.
This is the best chocolate cake recipe I’ve ever found!
Thanks for the share.
Made this cake while in Corona Virus shut down. Quick, Easy, and Delicious. To give it a little extra kick I added a tablespoon of Instant Espresso Powder. Thank you and stay safe!
Made this tonight and a 9 inch round cake pan. My husband did all the mixing. I did not have any of the ingredients for the icing due to the quarantine. But we did have ice cream. I have to say that we cut the sugar down by half, we don’t eat sweets or sugar in this household and when you do have something sweet it taste overbearingly sweet. So a half a cup of sugar is more than enough to anybody in our same predicament. Thanks for the recipe. We all agreed it’s a keeper
It was perfect the first time. I learn so much from you as well! Keep it up great post.
Hi Julie. For the vanilla buttercream frosting, can vanilla extract be used in place of the the vanilla bean paste?
Yes, it can.
I rarely comment on these things but oh my this was so delicious and so simple! Thank you so much this is definitely my new go to!
Woww…It’s So chocolatey and I LOVE your recipe. Thanx for Sharing this recipes. I made it and it was so yummy.Everyone loved this delicious chocolate cake,also your cake looks so wonderful, so yummy, and I will be making this again!
Woww…It’s Very easy and quick. I LOVE your recipe. Thanx for Sharing this recipes. I made it and it was so yummy.Everyone loved this delicious chocolate cake,your cake looks so wonderful, so yummy, and I will be making this again!