Chocolate Snack Cake
This super moist chocolate snack cake is so easy – its made in the same pan you bake it in! It’s topped with a smooth fudgy buttercream for extra chocolatey-ness.
Equipment
Ingredients
Wacky Chocolate Cake
- 1⅓ cup +1 tbsp all-purpose flour
- ¾ cup granulated sugar
- ¼ cup cocoa powder
- ¾ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp white vinegar
- ⅓ cup canola oil (or other neutral oil)
- 1 cup hot water
Wacky Cake 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
- Add the flour, sugar, cocoa powder, salt, baking soda, and baking powder and mix with a fork until any clumps are gone.
- With a fork or spoon, make 3 wells in the dry mixture and evenly distribute the oil and vinegar between the them.
- Pour the water over the entire mixture and mix with a fork until fully combined, making sure to scoop the corners to get any remaining dry ingredients.
- Bake for 22-26 minutes or until a toothpick inserted in the middle of the cake comes out clean. Do not over-bake! After 22 minutes, check the cake every 1 minute. If you over-bake, the cake will be dry!
- Allow the cake to cool completely before frosting.
Wacky Cake Chocolate Frosting
- Add butter to a bowl and slowly add in the powdered sugar, followed by cocoa powder, mixing until combined.
- Add in the vanilla, followed by the milk. If the buttercream appears too thick, mix milk in a 1/2 tbsp at a time until it reaches the desired consistency. If it’s still too thick, add another 1/2 tbsp of milk.
- Once the cake has cooled completely, spread the icing on the cake using a spatula. Slice and serve!
Notes
DOUBLING INSTRUCTIONS: You can easily double this recipe and make it in a 9x13 inch pan. Simply double all ingredient amounts and bake for around 25-35 minutes, or until a toothpick inserted in the middle comes out clean. You can also double the recipe using two 9 inch round cake pans.
STORAGE INSTRUCTIONS: Store the cake in an airtight container or tightly covered at room temperature for up to 4 days. Leftover buttercream can be frozen for up to 2 months in a sealed container.
Nutrition
Calories: 489kcal | Carbohydrates: 72g | Protein: 5g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 488mg | Potassium: 155mg | Fiber: 4g | Sugar: 40g | Vitamin A: 719IU | Calcium: 42mg | Iron: 3mg