The Best Easy Depression Cake Recipe

Are you looking for a delicious, yet simple, classic cake that is sure to impress? Look no further than an old-fashioned Depression Cake recipe! This moist, tender treat is so easy to make and turns out perfectly every time.

Our go-to depression cake recipe is rich in flavor, moist, and totally indulgent. Plus, it’s simple enough for bakers of all levels – from novice to expert.

The name ‘Depression Cake’ is most commonly used but there are many different names for it depending on where you are from. It is sometimes referred to as a Wacky Cake recipe, Crazy Cake or War Cake.

Depression Cake is perfect as an everyday treat or special occasion celebration alike!

Depression Cake is a type of cake that dates back to the 1930s, during the Great Depression Era. It was developed as an economical way to bake a delicious dessert without needing expensive ingredients like butter and eggs and still quench that sweet tooth.

Unlike other cakes which rely on eggs for leavening and structure, Depression Cake relies solely on the combination of vinegar and baking soda – making it easier than ever before to whip up a batch with very few ingredients. The end result is a dense yet fluffy cake that has become increasingly popular in modern times due to its simplicity and affordability.

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 5 tablespoons vegetable oil
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 1 cup cold tap water
• ¼ cup rainbow sprinkles (jimmies), plus extra for decoration
• Frosting of choice

Directions:

Preheat oven to 350F. Lightly grease a 9×9-inch baking pan with non-stick cooking spray; set aside.

In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.

Make a large well in the center of the dry ingredients and two small wells next to the large (the large well needs to hold at least 5 tablespoons and each small well should told at least a teaspoon).

Pour the vegetable oil into the large well, pour vinegar into a small well, and the vanilla extract into the second small well. Note: it’s important to keep the wet ingredients separate until they’re stirred into the batter at the same time.

Add the water and stir the batter just until all ingredients are combined.

Fold in the sprinkles, but do not over-stir. Be sure to stir the batter as little as possible once the sprinkles are added. The color will bleed fast.

Pour the batter into the prepared baking pan. Bake at 350F for 25-30 minutes until a toothpick inserted into the center of the cake comes out clean.

Cool the cake completely to room temperature.

Frost the top of the cake with your favorite frosting recipe and add more sprinkles to the top.

The cake keeps well at room temperature. Store leftover cake covered well with plastic wrap or in an airtight container, for up to three days. It can also be frozen for up to three months.

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8″ Square Cake Pan

Parchment Paper Sheets

Mixing Bowls Set