Easy Depression Cake Recipe
Depression Cake is a classic cake recipe that proves you don’t need eggs, butter, or milk to make an incredibly rich and delicious dessert.
Originally created during the Great Depression, this simple cake relied on affordable pantry staples when fresh ingredients were hard to come by.
Today, it’s still a favorite because it’s easy to make, budget-friendly, and surprisingly moist.
Whether you’re baking for someone with dairy or egg allergies, trying to use what you have on hand, or simply love vintage recipes, this is a timeless dessert worth making again and again.
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What is Depression Cake?
Depression Cake, sometimes called Wacky Cake or Crazy Cake, is a cake made without dairy or eggs. It became popular during the Great Depression when ingredients like butter, milk, and eggs were either too expensive or difficult to find. Instead, the recipe relies on vegetable oil, water, baking soda, and vinegar to create a tender cake with a surprisingly light crumb.
How to Make Depression Cake
- Preheat your oven and grease a baking pan.
- Mix the dry ingredients together, then create small wells for the oil, vinegar, and vanilla before pouring in the water and stirring until just combined.
- Gently fold in the sprinkles and pour the batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean.
- Once the cake has completely cooled, frost it with your favorite homemade frosting recipe, then add extra sprinkles if you’d like a fun, colorful finish.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
- Save or share this recipe on Pinterest!
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.
More Vintage Dessert Recipes to Try
If you enjoyed this easy dessert recipe, be sure to check out these other nostalgic desserts and chocolate favorites for more old-fashioned baking inspiration:
- From classic layer cakes to easy sheet cakes, find chocolate cake recipes for every occasion.
- Try these simple, budget-friendly depression era recipes inspired by vintage baking traditions and pantry staples.
- Bring back holiday memories with vintage Christmas desserts like cakes, cookies, pies, and festive treats that have been passed down for generations.
Farberware Nonstick Bakeware 9×13 Baking Pan, Rectangular Cake Pan, GrayAngled Icing Spatula, Stainless Steel Offset Spatula, Cake Spatula Set of 2 Black 6, 8 inch Blade
Cake Mate Rainbow Summer Sprinkles for Dot Cakes & Dessert Decorating with Resealable Lid – Colorful Rainbow Jimmies for Ice Cream, Cookies, Baked Goods & Donuts, 10.5 oz Tub
Depression Cake Recipe
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 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.
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