Big-Batch Chocolate Depression Cake
Ingredients:
- 6 cups all-purpose flour
- 3 cups granulated sugar
- 1½ cups unsweetened cocoa powder
- 2 tablespoons baking soda
- 2 teaspoons salt
- 3 tablespoons white vinegar
- 2 tablespoons vanilla extract
- 1 cup vegetable oil
- 4 cups cold water
Instructions:
- Preheat oven to 350°F (175°C).
- Grease and flour a full sheet pan (13×18″) or two 9×13″ baking pans.
- In a large mixing bowl, whisk together:
- Flour
- Sugar
- Cocoa powder
- Baking soda
- Salt
- Create three wells in the dry ingredients:
- Pour vinegar into one
- Vanilla into the second
- Oil into the third
- Pour the cold water over everything and mix well until smooth (a few small lumps are okay).
- Pour batter into your prepared pan(s) and spread evenly.
- Bake for 35–40 minutes (for 9×13 pans) or about 40–45 minutes (for a sheet pan), or until a toothpick inserted into the center comes out clean.
- Let cool completely in the pan.
Optional Frosting (Quick Cocoa Frosting):
- ½ cup butter or dairy-free substitute
- ½ cup unsweetened cocoa powder
- 4 cups powdered sugar
- ½ cup milk (or plant milk)
- 1 tsp vanilla extract
Melt butter, whisk in cocoa, then alternate adding sugar and milk until smooth. Stir in vanilla. Spread on cooled cake.
Let me know if you want a vegan version, gluten-free option, or single-layer version too!