Milk Chocolate Snack Cake
Indulge your sweet tooth with this easy and irresistible Milk Chocolate Snack Cake—perfect for casual gatherings or a midweek treat! With its moist, tender crumb and a rich chocolatey flavor enhanced by a touch of cocoa powder and optional chocolate chip topping, this cake satisfies every craving without being overly heavy. Made with simple pantry staples like all-purpose flour, milk, and vanilla extract, it’s a breeze to whip up in just 15 minutes of prep time. The addition of hot water ensures a perfectly smooth batter, while the 8x8-inch pan size makes it ideal for sharing with family or friends. Serve it warm from the oven for ultimate comfort, or dress it up with whipped cream or chocolate syrup for a little extra flair. This snackable dessert is proof that you don’t need frosting to enjoy a truly delectable chocolate cake!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup milk
- 0.25 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup hot water
- 0.5 cup chocolate chips (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking pan or line it with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
In a separate bowl or measuring cup, mix the milk, vegetable oil, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix just until combined. The batter will be thick.
Gradually stir in the hot water until the batter is smooth. Be careful not to overmix.
Pour the batter into the prepared baking pan and spread it out evenly.
If desired, sprinkle chocolate chips over the top for extra chocolaty goodness.
Bake in the preheated oven for 28–32 minutes, or until a toothpick inserted into the center comes out with only a few crumbs (no wet batter).
Remove the cake from the oven and let it cool in the pan on a wire rack for at least 15 minutes before slicing and serving.
Enjoy your Milk Chocolate Snack Cake on its own or with a dollop of whipped cream or a drizzle of chocolate syrup!
Nutrition Facts
Calories |
2778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 1898 mg | 83% | |
| Total Carbohydrate | 450.3 g | 164% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 259.1 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 445 mg | 34% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1783 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
