Description
This Sheet Pan Chocolate Depression Cake is an easy, no eggs, no milk chocolate cake made with simple pantry ingredients and baked in one pan.
Ingredients
Scale
- 3 cups all-purpose flour
- 2/3 cup cocoa powder (unsweetened)
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 2 cups cold water
- 2 cups white sugar
- 2/3 cup oil (vegetable or canola work best)
- 2 teaspoons vinegar
Instructions
- Preheat oven to 350°F (175°C).
- Line a 15 x 10 sheet pan with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, salt, and baking soda.
- Add the sugar, vanilla, cold water, oil, and vinegar.
- Mix with a hand or stand mixer, until fully combined and smooth.
- Pour batter into the prepared pan.
- Bake for about 30 minutes, but start checking at 25 minutes with a toothpick.
- Remove from oven once a toothpick inserted in the center comes out clean.
- Let cool completely, then dust with powdered sugar before serving.
- ENJOY!
Notes
- Start checking at 25 minutes, as bake time can vary depending on your pan size.
- Do not skip the vinegar. It reacts with the baking soda to help the cake rise.
- Avoid overbaking to keep the cake moist.
- Let the cake cool fully before adding powdered sugar so it doesn’t melt.
- Use a light hand when mixing to keep the texture soft.
- Cover the cake and store at room temperature. Make sure the covering is not touching the powdered sugar, or the sugar will melt.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Easy
- Cuisine: American