Best 20 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.

BANANA SNACK CAKE

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack. , For frosting, in a large saucepan, combine brown sugar, butter and milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cake.

BLUEBERRY SNACK CAKE

Steps:

• Place egg whites in a small bowl; let stand until needed. Preheat oven to 350°., In a large bowl, mix flour and sugar; cut in butter until crumbly. Reserve 3/4 cup mixture for topping. Add baking powder, milk and egg yolks to remaining mixture; beat until blended. With clean beaters, beat egg whites until soft peaks form; fold into batter., Transfer to a greased 13x9-in. baking dish. Sprinkle with blueberries and reserved topping. Bake until golden brown and a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack.

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.

CHUNKY APPLE SNACK CAKE

Steps:

• Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray. In a large bowl, beat eggs, brown sugar, melted butter, sugar and vanilla until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually beat into egg mixture. Stir in apples and pecans., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pan on a wire rack.

APPLESAUCE SNACK CAKE

Steps:

• Heat oven to 350°F. In ungreased 8-inch square pan, mix flour, 1 cup brown sugar, the allspice and baking soda with fork. Stir in all remaining cake ingredients until blended.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
• In 1 1/2-quart saucepan, heat all sauce ingredients to rolling boil over high heat, stirring constantly; reduce heat slightly. Boil 3 minutes, stirring frequently. (Watch carefully; mixture burns easily.) Store sauce in refrigerator.

GOLDEN APPLE SNACK CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg. Combine the flour, baking soda and cinnamon; gradually beat into the creamed mixture. Fold in apples and pecans., Transfer to a greased 9-in. square baking pan. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

APPLE SPICE SNACK CAKE

Steps:

• In a large bowl, combine all the ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

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.

APPLE OAT SNACK CAKE

Steps:

• In a bowl, combine boiling water and oats; set aside. In a large bowl, combine the flour, baking soda, cinnamon and salt. In a bowl, combine the sugars and applesauce; beat well. Add the egg, vanilla and oat mixture; mix well. Stir into dry ingredients just until combined. Fold in apple., Pour into an 8-in. square baking dish coated with cooking spray. For the topping, combine the oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BANANA SNACK CAKE

Steps:

• Preheat Oven to 350'.
• In a medium bowl, combine flour and baking soda.
• In another bowl, whisk together brown sugar, water, oil, vanilla and banana.
• Stir Into dry ingredients, just until moistened.
• Transfer to a greased and floured 8x8 inches square pan.
• Bake at 350' for 30-35 minutes or until toothpick inserted comes out clean.
• Cool on a wire rack.
• Dust with confectioners sugar before serving.

LEMON SNACK CAKE WITH RASPBERRY-CREAM CHEESE FROSTING

Steps:

• For the Cake: Preheat oven to 350°F. Brush a 9-inch round cake pan with butter. Line bottom with parchment; brush with butter. Dust with flour, tapping out excess.
• In a bowl, whisk together flour, baking powder, baking soda, and salt. In another, stir together milk and lemon juice. In the bowl of a mixer fitted with the paddle attachment, beat butter with lemon zest, granulated sugar, and vanilla on medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time.
• Reduce speed to low; beat in flour mixture in three additions, alternating with milk mixture, just until no dry flour remains (do not overmix). Transfer batter to prepared pan; smooth top. Bake until cake is golden and springs back when gently pressed, about 40 minutes. Transfer pan to a wire rack; let cool 20 minutes. Turn cake out onto rack, remove parchment, and let cool completely.
• For the Frosting: In a bowl, beat cream cheese and butter until light and fluffy, 2 to 3 minutes. Beat in confectioners' sugar and freeze-dried berries until smooth.
• Spread frosting over top of cake. Decorate with fresh berries. Cake is best served on the same day, but can be refrigerated in an airtight container up to 2 days.

APPLE SNACK CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a 8" round baking pan with cooking spray.
• Chop up your apples.
• Beat the eggs in a small bowl until fluffy.
• Combine sugar, flour, baking powder and cinnamon in a bowl. Whisk together.
• Combine wet and dry ingredients together.
• Sprinkle 1/2 apples in bottom of pan.
• Pour over batter. It will be thick and you'll have to work it around the pan with a spatula.
• Sprinkle remaining apples on top and sort of press them down into batter.
• Bake for approximately 25 minutes or until golden.

DEVIL'S FOOD SNACK CAKE

Steps:

• Preheat oven to 350°. Place oats in a large bowl. Cover with boiling water; let stand for 10 minutes., Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 egg at a time, beating well after each addition. Beat in buttermilk, oil and vanilla. Combine flours, cocoa, coffee granules, baking soda and salt. Gradually add to creamed mixture. Stir in the oat mixture, 1/2 cup chocolate chips and 1/3 cup pecans., Pour into a greased 13x9-in. baking pan. Sprinkle with remaining chips and pecans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack before cutting.

BANANA OATMEAL SNACK CAKE

Steps:

• Preheat the oven to 350'.
• Grease and flour a 13x9 inch pan and set aside.
• In a medium bowl add flour, oats, baking soda, and salt, mix to blend and set aside.
• In a large bowl, cream together the butter and the sugar until fluffy.
• Add eggs one at a time, mixing well after each addition.
• Mix in buttermilk, bananas, and vanilla.
• Add flour mixture to the butter mixture and mix to blend.
• Fold in nuts, coconut and 1 cup of chocolate chips.
• Pour batter into prepared pan.
• Sprinkle remaining 1 cup of chocolate chips over the top of the batter.
• Bake at 350' for 30-35 minutes or until toothpick tests done.

BANANA SNACK CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, mix flour, oats, baking soda and salt together and set aside.
• In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well with each addition. Mix in buttermilk, bananas and vanilla. Add flour mixture and mix well. Finally, fold in the nuts, coconut and 1 cup of the chocolate chips.
• Pour batter into a 9x13 inch pan. Sprinkle top with remaining 1 cup of chocolate chips. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

CRANBERRY-ORANGE SNACK CAKE

Steps:

• Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., In a large bowl, beat brown sugar, melted butter, egg substitute, applesauce, 1 teaspoon orange zest and vanilla until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into brown sugar mixture. Stir in cranberries and baking chips., Transfer batter to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in remaining orange zest. Spread over cake. Sprinkle with pecans. Refrigerate leftovers.