Don’t let the name fool you – there’s nothing sad about this cake! Southern Sad Cake, also known as Depression-era cake or Wacky Cake, is a surprisingly simple yet incredibly moist and fudgy chocolate cake that’s made without eggs, butter, or milk. It’s a testament to ingenuity and resourcefulness, yielding a rich, tender crumb that’s pure comfort in every bite. Perfect for satisfying chocolate cravings, this cake is easy to whip up and always brings a smile!
Why I Love This Recipe
I’m a huge fan of classic, no-fuss desserts that taste far more complex than their ingredients suggest, and Sad Cake is a perfect example. What I absolutely adore about this recipe is its simplicity and resilience – being able to bake a deliciously fudgy chocolate cake without eggs or dairy is truly remarkable. The texture is incredibly moist and tender, and the chocolate flavor is rich without being overly sweet. It feels incredibly nostalgic and sincere, a taste of history in every bite, and its straightforward method makes it a fantastic go-to for a quick, satisfying dessert. Plus, it’s easily adaptable for dietary needs!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder (natural, not Dutch-processed)
- 1 tsp baking soda
- ½ tsp salt
- 1 cup cold water
- ¼ cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
Swaps and Notes
- Cocoa Powder: Use natural unsweetened cocoa powder (not Dutch-processed). The acidity in natural cocoa powder reacts with baking soda to help the cake rise, which is crucial in this egg-free recipe.
- Oil: Vegetable oil contributes to the cake’s moistness and tender crumb. Canola or sunflower oil can also be used.
- Vinegar: White vinegar (or apple cider vinegar) is essential. It reacts with the baking soda to create carbon dioxide, which acts as the primary leavening agent in the absence of eggs and dairy. You won’t taste it in the final cake.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- Sweetness: The cake is perfectly sweet as is. You can dust with powdered sugar or add a simple glaze if you prefer more sweetness.
- Optional Add-ins: You can gently fold in ½ cup of chocolate chips for extra chocolatey goodness.
- Pan Size: This recipe typically bakes well in an 8×8-inch square pan or a 9-inch round pan. Adjust baking time for different pan sizes.
Instructions:
1. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8-inch square baking pan, or line with parchment paper for easy removal.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the 1 ½ cups all-purpose flour, 1 cup granulated sugar, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Ensure all dry ingredients are well combined.
3. Make Wells for Wet Ingredients: Using the back of a spoon or your knuckles, make three “wells” (small indentations) in the dry mixture: one large well, one medium well, and one small well.
4. Add Wet Ingredients to Wells: Pour the 1 cup cold water into the largest well. Pour the ¼ cup vegetable oil into the medium well. Pour the 1 tablespoon white vinegar into the smallest well. Drizzle the 1 teaspoon vanilla extract over one of the wells.
5. Mix the Batter: Using a whisk or spatula, gently stir all the ingredients together from the center outwards until the batter is just combined and smooth. Be careful not to overmix; overmixing can develop gluten and lead to a tough cake. A few tiny lumps are acceptable.
6. Pour & Bake: Pour the cake batter evenly into the prepared 8×8-inch baking pan. Bake for 30-35 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. The cake should spring back lightly when gently touched.
7. Cool & Serve: Remove the cake from the oven and let it cool completely in the pan on a wire rack before slicing. Cooling fully allows the cake to set and makes for easier cutting. Once cooled, slice and serve. Enjoy this rich, fudgy, and surprisingly simple Sad Cake!
Tips for Success
- Natural Cocoa Powder: This is crucial for the chemical reaction with baking soda for leavening. Do not use Dutch-processed cocoa powder.
- Don’t Overmix: Mix the batter only until just combined. Overmixing is the enemy of tender cakes.
- Vinegar is Essential: The vinegar is critical for the leavening. You won’t taste it in the final cake.
- Test for Doneness: A clean toothpick inserted into the center is the best indicator that the cake is fully baked.
- Cool Completely: Allow the cake to cool fully before slicing. This helps the cake set properly and makes for cleaner cuts.
- Simple Topping: A dusting of powdered sugar, a simple chocolate glaze (melted chocolate chips with a tiny bit of coconut oil), or a basic vanilla glaze (powdered sugar + milk/water + vanilla) are classic pairings.
Serving Suggestions and Pairings
Southern Sad Cake is a delightful dessert, perfect for any time you crave a simple chocolate treat.
- Classic Dessert: Serve as a comforting dessert after a family meal.
- Coffee Break: Ideal with a cup of coffee or tea.
- Casual Gatherings: Easy to make and share.
- Dietary Needs: A great option for those avoiding eggs or dairy.
- With Toppings: A dusting of powdered sugar, a scoop of vanilla ice cream, or a dollop of whipped cream.
- For other comforting and classic baked goods from Chefmaniac, check out:
- This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas
- These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat
- The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot)
- This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd
- Lazy Daisy Oatmeal Cake
Storage and Leftover Tips
Sad Cake stores wonderfully, making it excellent for enjoying over several days.
- Room Temperature: Store the cooled cake, tightly covered with plastic wrap or in an airtight cake keeper, at room temperature for up to 3-4 days.
- Refrigeration: While not strictly necessary, if you live in a very warm climate or prefer it chilled, you can store it in the refrigerator for up to 1 week. Bring to room temperature before serving for the best texture.
- Freezing: This cake freezes beautifully! Once completely cooled, wrap individual slices or the entire cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature for several hours or overnight before serving.
Final Thoughts
This Southern Sad Cake is a truly delightful and incredibly simple chocolate cake that’s rich, moist, and wonderfully comforting. It’s a testament to how simple ingredients can yield profound satisfaction, making it perfect for satisfying any chocolate craving. Get ready to bake a batch of this timeless classic and savor every delicious, fudgy bite!
What are your favorite simple chocolate cake recipes, or do you have any tips for baking without eggs or dairy? Share your insights and feedback in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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