Chocolate Depression Cake

It’s hard to think of an easier dessert than this chocolate Depression cake. Made with a handful of basic ingredients, it’s mixed directly in the pan it’s baked in, leaving you with just one dish to clean afterwards. (It's also referred to as a dump cake since the ingredients are dumped straight into the pan, no bowls or mixer required.) And since it relies on vinegar and baking soda for lift—rather than eggs—it's vegan friendly, too.

Keep things simple and top it with a dusting of confectioners' sugar or take it a step further and spoon on some fluffy whipped cream or your favorite frosting. Whether you're short on time, new to baking, or just looking for a quick dessert with minimal cleanup, this ultra-easy, retro recipe is for you.

What is Depression Cake?

Depression cake originated during the Great Depression which hit the United States in 1929. Rather than relying on ingredients like milk, eggs, and butter—which were scarce, not to mention exorbitantly expensive—the recipe gets its lift from a mixture of baking soda and vinegar, tenderness from oil, and moistness from plain old water. It's mixed directly in the pan that it's baked in, too, so it comes together in no time and requires minimal cleanup. The result is a simple, straight-forward cake that's surprisingly light and fluffy (and comes with a reminder that even in difficult times, delicious things are still possible).

3 Tips for Making This One-Pan Cake

• Start by using a whisk, which is the best tool for combining the dry ingredients. After mixing in the wet ingredients, switch to a rubber spatula to reach the corners and edges, ensuring no dry streaks of flour remain.
• Make a well in the center of the pan before you add the wet ingredients. It's much easier to incorporate them this way and will leave you with less lumps to break up.
• Let the cake cool completely before topping with frosting or whipped cream. Adding either of them to a hot cake will cause them to melt and run right off.