This Depression Cake recipe is rich, delicious, and surprisingly simple!
Created out of a time when ingredients like eggs, milk, and butter were hard to come by, this cake showcases just how resourceful bakers can be with only a few pantry staples.
Despite its humble beginnings, the cake is still wonderfully moist and packed with flavor.
Whether you’re curious about vintage recipes, love trying unique desserts, or simply want an easy baking project, this recipe is a must-try.
Check out our delicious cake recipes page for even more baking inspiration!
What is a Depression Cake?
This depression era cake, also known as “Wacky Cake recipe” is a simple, budget-friendly dessert that developed when ingredients like eggs, milk, and butter were either scarce or too expensive.
Instead, it uses basic pantry ingredients like flour, sugar, cocoa powder, baking soda, vinegar, oil, and water to create a moist, rich cake without the need for dairy or eggs. It’s a wonderful example of resourceful baking.
How to Make a Depression Cake
Gather the ingredients to make your vanilla wacky cake:
Start by preheating the oven to 350°F and greasing a 9×9-inch baking pan.
Mix dry ingredients: In a large bowl, combine flour, sugar, baking soda, and salt.
Add the wet ingredients in 3 wells in the dry mixture: pour vegetable oil in one, vinegar in another, and vanilla in the third. This keeps them separate before combining, which helps the cake rise properly.
Pour cold water over everything and stir until just combined. Stir only until ingredients are combined to keep the cake light.
Gently fold in sprinkles for a fun touch, being careful not to over-stir to avoid color bleed.
Pour the batter into the prepared pan and bake for 25-30 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is ready!
Let the cake cool completely before frosting.
Depression Cake is versatile and can be topped with any of your favorite frostings. A simple chocolate buttercream or vanilla buttercream works well, or try dusting it with powdered sugar for a classic finish.
Top the cake with extra sprinkles for a festive finish!
Cover well and store at room temperature for up to 3 days, or freeze for longer storage.
Yes, this cake works well in a standard 9×9-inch baking dish, but you can also bake it in an 8×8-inch pan (increase baking time slightly) or double the recipe for a 9×13-inch pan.
Vinegar is a key ingredient that reacts with baking soda to help the cake rise, giving it a light and fluffy texture. Don’t worry about tasting the vinegar—it’s neutralized during baking! White vinegar is traditionally used, but apple cider vinegar or lemon juice will work as well, adding just a hint of extra flavor.
If you’re in the mood for more baking inspiration, you’ll love these recipes! Whip up a classic Chocolate Cake Recipe that’s sure to satisfy any chocolate lover. Want a quick trick? Discover How to Make a Boxed Cake Taste Homemade — perfect for an easy yet delicious dessert. Or, if you’re feeling adventurous, try our guide on How to Convert White Cake to Chocolate Cake for a fun twist. And for a colorful treat, don’t miss out on our Funfetti Sheet Cake recipe!
Depression Cake Recipe
Want a quick, fluffy cake made with pantry basics? This Depression Cake recipe is light, sweet, and so easy to whip up!
Ingredients
- 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
Instructions
- Preheat oven to 350F. Lightly grease a 9x9-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.
Notes
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.