Best 20 Chocolate Snack Cake Recipes

CHOCOLATE-BANANA SNACK CAKE

Steps:

• Heat oven to 350°F. Place bananas in ungreased 8-inch square pan; mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter.
• Bake 35 to 37 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 45 minutes.

CHOCOLATE SNACK CAKE

Steps:

• Heat oven to 350°F. Grease bottom and side of 9-inch round pan or 8-inch square pan with shortening; lightly flour.
• In medium bowl, mix flour, sugar, cocoa, baking soda and salt. In small bowl, stir oil, vinegar and vanilla until well mixed. Vigorously stir oil mixture and coffee into flour mixture about 1 minute or until well blended. Immediately pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm or cool with ice cream.

HOMEMADE CHOCOLATE SNACK CAKE

Steps:

• In a bowl, beat water and butter until butter is melted. Beat in egg and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to the egg mixture. Beat for 2 minutes. , Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

EASY CHOCOLATE-BANANA SNACK CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, stir cake mix, yogurt, bananas, oil and eggs with spoon until well blended. Add 3/4 cup chocolate chips; mix to distribute evenly in batter.
• Spread in pan. Sprinkle evenly with 2 tablespoons chocolate chips.
• Bake 30 to 34 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Cut into 6 rows by 3 rows.

CHOCOLATE CHIP SOUR CREAM SNACK CAKE

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.
• Combine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
• Beat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla. Sift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips.
• Spread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.

CHOCOLATE SNACK CAKE

Steps:

• In a bowl, combine the first five ingredients. In another bowl, combine water, oil, vinegar and vanilla; add to dry ingredients and mix just until blended. Pour into a greased 8-in. square baking pan. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before cutting.

MOIST CHOCOLATE SNACK CAKE

Steps:

• In a small bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

CHOCOLATE CHUNK SNACK CAKE WITH CHOCOLATE MALT FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
• In a large bowl, whisk together the flour, baking powder and salt. In another large bowl, using an electric mixer on medium speed, beat the butter and sugar until fluffy, about 2 minutes. Beat in the eggs, one at a time, and then beat in the vanilla. In three additions, beat in the flour mixture, alternating with additions of the buttermilk, starting and ending with flour. Fold in the chocolate. Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 30 to 35 minutes. Transfer the pan to a rack to cool completely, and then remove the cake from the pan using the parchment overhangs to lift it out.
• For the frosting: In a large bowl, whisk together the malt powder, cocoa powder and boiling water until smooth. Let cool.
• Add the butter and beat with an electric mixer on medium speed until smooth and fluffy. Add the chocolate and salt and beat until smooth and thick. Spread the frosting onto the cooled cake.

CHOCOLATE CHIP BANANA SNACK CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 13x9" pan.
• Stir together the flour, baking powder, baking soda and salt in a medium bowl.
• Set aside.
• Beat the sugar and butter together until creamy.
• Add eggs, one at a time, until well blended.
• Add sour cream, banana and vanilla; mix well.
• On low speed, blend in flour mixture gradually until well incorporated.
• Stir in 1 cup of the mini chocolate chips.
• Pour batter into pan and sprinkle the remaining 1/2c.
• chocolate chips over top.
• Bake at 350 degrees for 40-45 minutes, or until toothpick comes out clean.

DOUBLE CHOCOLATE BANANA SNACK CAKE

Steps:

• Mix together flour, sugar, cocoa, baking soda and salt.
• Make a well in the centre of the dry ingredients.
• Add milk, banana, butter, lemon juice and vanilla.
• Beat with a fork till well blended, about 2 minutes.
• Stir in chocolate chips.
• Pour into greased 9-inch square cake pan.
• Bake in preheated 350F oven 45-50 minutes or until toothpick inserted in centre of cake comes out clean.
• Cool completely and cut into squares.

MICROWAVE CHOCOLATE CHERRY SNACK CAKE

Steps:

• You will need a large plastic, microwave safe bundt pan or ring mold for this recipe.
• Do not follow directions on cake mix box- just dump the dry mix into a bowl and add the cherry pie filling and the eggs.
• Mix well.
• Pour into the plastic bundt pan (I spray mine with nonstick baking spray first) and place in your microwave on HIGH for approximately 12 minutes- or until a toothpick comes out clean; NOTE: Older microwaves and those without a spinning base will probably require a bit longer cook time, and you will also need to rotate the pan 1/4 turn every 4 minutes or so for more even baking).
• Let cool upside down on a wire rack.
• Use a knife to help release the edges from the mold.

CHOCOLATE CHIP SNACK CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
• In large bowl, beat cake mix, water, sour cream, butter and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the chocolate chips. Spread in pan.
• Bake 9-inch pan 22 to 28 minutes, 8-inch pan 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In small microwavable bowl, microwave 1/2 cup of the chocolate chips and the oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Sprinkle with remaining 1/4 cup chocolate chips. Store loosely covered.

CHOCOLATE ZUCCHINI SNACK CAKE

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in the buttermilk, applesauce, chocolate and vanilla. Combine the flour, baking powder, salt and baking soda; beat into butter mixture just until moistened. Stir in zucchini., Transfer to a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

CHOCOLATE OAT SNACK CAKE

Steps:

• In a small bowl, combine water and oats; let stand for 10 minutes. Meanwhile, in a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in oat mixture. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in 1 cup chips., Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with walnuts and remaining chips. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.

RICH CHOCOLATE SNACK CAKE

Steps:

• In a bowl, beat eggs and egg whites. Add the applesauce, oil, chocolate and vanilla; mix well. Combine the dry ingredients; gradually add to egg mixture just until combined. , Pour into a 9-in. springform pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack. Carefully run a knife around edge of pan; remove sides of pan. Cut into wedges; serve with frozen yogurt.

REESE'S CHOCOLATE SNACK CAKE

Steps:

• Preheat oven to 350°. Coat a 13x9-in. pan with cooking spray., Whisk together first 6 ingredients. In another bowl, whisk together water, oil, applesauce, vinegar and vanilla. Add to flour mixture, stirring just until blended. Transfer to prepared pan. Sprinkle with Reese's Pieces and peanuts., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack.

CHOCOLATE-BANANA SNACK CAKE

Steps:

• Heat oven to 350°F. Place bananas in ungreased 8-inch square pan; mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter.
• Bake 35 to 37 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 45 minutes.

FRUIT-SWEETENED SNACK CAKE WITH CHOCOLATE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F and butter an 8-by-8-inch baking dish.
• Set aside 1/4 cup each of the apricots and raisins and dice; reserve for later. Put the remaining apricots and raisins in a medium bowl and cover with very hot water, then let soak until the fruit is very soft, about 5 minutes. Drain and puree in a food processor along with the orange juice until very smooth.
• Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
• Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Add the apricot-raisin puree and beat until incorporated and smooth. Add the egg and egg yolk, vanilla and orange zest and beat until incorporated. Lower the mixer speed to medium-low and add half the flour mixture, then all of the sour cream and then the remaining flour mixture, stopping to scrape down the sides of the bowl as needed (it's ok if the batter has some lumps). Fold in the diced apricots and raisins.
• Transfer the batter to the prepared baking dish. Bake until golden, the cake bounces back when pressed in the center and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan on a rack.
• For the frosting: Soak the chopped dates in very hot water until very soft, about 5 minutes. Drain and transfer to the food processor. Put the chocolate in a small microwave-safe bowl and heat for 30 second increments, stirring after each, until melted and smooth. Add to the dates along with the heavy cream and cocoa powder. Process until light and smooth.
• Once the cake is completely cooled, spread the chocolate-date frosting over the top. Cut into squares and serve.

CHOCOLATE SNACK CAKE

Steps:

• Heat oven to 350°F.
• Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan, 8x8x2-inches.
• Mix in remaining ingredients.
• Bake 35-40 minutes or until wooden toothpick poked in center comes out clean.
• Sprinkle with powdered sugar, if desired, or use icing of your choice, when cake cools.

CHOCOLATE CHIP SNACK CAKE

Steps:

• In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips and half of the grated chocolate. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. , Sprinkle with remaining grated chocolate while slightly warm. Cool completely. Dust with confectioners' sugar.