Chocolate Snack Cake
This Chocolate Snack Cake is moist, fluffy, and topped with a rich fudgy buttercream—chocolate lovers, this one’s for you!
Servings 10
Ingredients
Chocolate Cake
- 1⅓ cup +1 tbsp all-purpose flour
- ¾ cup granulated sugar
- ¼ cup cocoa powder
- ⅓ cup canola oil or other neutral oil
- 1 cup hot water
- ¾ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 Tbsp white vinegar
Frosting (Fudgy Buttercream)
- ¾ cup butter vegan or regular
- ½ cup cocoa powder
- 1¾ cup powdered sugar
- ½ tsp vanilla extract
- 1-1½ Tbsp milk of choice if needed (vegan or regular)
Instructions
Chocolate Snack Cake
- Preheat your oven to 350°F and lightly spray an 8x8-inch square baking pan with cooking spray to prevent sticking.
- In the pan or a mixing bowl, add the flour, sugar, cocoa powder, salt, baking soda, and baking powder. Mix everything together with a fork until there are no more clumps.
- Using a fork or spoon, make three small wells in the dry mixture. Evenly pour the oil and vinegar into the wells. Then, pour the water over the whole mixture and stir everything together with a fork until fully combined—don’t forget to check the corners to make sure no dry bits are left behind!
- Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Be careful not to over-bake—start checking around the 22-minute mark and check every minute after that if needed.
- An over-baked cake will turn out dry, so keep a close eye!
- Let the cake cool completely before frosting.
Chocolate Frosting
- In a bowl, beat the butter until smooth, then gradually add in the powdered sugar and cocoa powder, mixing until well combined.
- Stir in the vanilla, then slowly add the milk. If the frosting seems too thick, add milk ½ tablespoon at a time until it’s light and spreadable.
- Once the cake has fully cooled, spread the frosting over the top using a spatula. Slice it up and enjoy!
Notes
Doubling Instructions:
Want to make a bigger batch? You can easily double this recipe! Just double all of the ingredient amounts and bake it in a 9x13-inch pan. Bake for about 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. You can also divide the doubled batter between two 9-inch round cake pans if you’d prefer a layered cake! Storage Instructions:
Keep the cake fresh by storing it in an airtight container or wrapping it tightly at room temperature. It’ll stay delicious for up to 4 days. Got leftover buttercream? Pop it into a sealed container and freeze it for up to 2 months—just thaw and re-whip when ready to use!
Want to make a bigger batch? You can easily double this recipe! Just double all of the ingredient amounts and bake it in a 9x13-inch pan. Bake for about 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. You can also divide the doubled batter between two 9-inch round cake pans if you’d prefer a layered cake! Storage Instructions:
Keep the cake fresh by storing it in an airtight container or wrapping it tightly at room temperature. It’ll stay delicious for up to 4 days. Got leftover buttercream? Pop it into a sealed container and freeze it for up to 2 months—just thaw and re-whip when ready to use!