Chocolate Depression Cake with Chocolate Frosting
Moist chocolate cake topped with a rich cocoa frosting, a delightful treat for any occasion.
Equipment
- 8×8-inch baking dish
- Parchment paper or nonstick cooking spray
- Hand-held mixer
Ingredients
CHOCOLATE CAKE:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ⅓ cup vegetable oil
- 1 cup water
FROSTING:
- 3 tablespoons unsalted butter softened
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 3 tablespoons whole milk or heavy cream
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking dish with parchment paper or grease with nonstick spray.
- CHOCOLATE CAKE: In a large bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda.
- Add vanilla, vinegar, oil, and water to the dry ingredients, stir until fully combined.
- Pour batter into the prepared pan and bake for 30-35 minutes until a toothpick inserted comes out with a few crumbs. Let cool while preparing frosting.
- FROSTING: Using a hand-held mixer, combine softened butter, cocoa, honey, vanilla, and confectioners' sugar.
- Start mixer on low speed for about 30 seconds. Gradually add milk, one tablespoon at a time, until desired consistency is reached.
- Spread frosting over cooled cake.
Notes
Ensure cake is fully cooled before applying frosting to prevent melting.
Adjust frosting consistency by adding more or less milk as needed.
Store leftovers in an airtight container at room temperature or in the refrigerator.
Adjust frosting consistency by adding more or less milk as needed.
Store leftovers in an airtight container at room temperature or in the refrigerator.