Moist Chocolate Snack Cake

This moist chocolate snack cake is quick and simple to prepare. Made with buttermilk and cocoa powder for a light and tender cake. Top it with the best chocolate fudge frosting; perfect for anytime a chocolate cake craving hits!

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Snack. Cake. There is just something lovely about those two words together, isn't there?

As someone who has been baking cakes for a couple decades now, I always appreciate a simple one layer cake with minimal decoration. I know you are busy bakers, like me, and appreciate a cake that is quick to make.

This easy chocolate snack cake and is frosted with the best chocolate fudge frosting! So whether you slice nine big or 16 small pieces, this moist and chocolatey cake is sure to become a favorite for birthdays, holidays or to finish off a particularly tough Monday.

💗 why you will love this double chocolate cake

Simple to make ~ pantry and refrigerator staples come together in minutes.

Tender and moist ~ this 8x8 chocolate snack cake recipe is made with buttermilk and oil, which create a super moist cake.

Easy to decorate ~ the one layer cake has an easy spooned on top frosting. No fancy decorating needed. Garnish with chopped chocolate or mini chocolate chips, if desired.

A chocolate lover's dream cake ~ the easy chocolate snack cake has double chocolate; with cocoa powder in the cake and semisweet chocolate in the fudge frosting.

🍰 what is a snack cake?

I don't think there is a true definition. I was highly entertained reading this article by Food & Wine. It discusses the difference between a snacking cake and a snack cake.

To me, a snack cake is a smaller, basic and easy to make cake. One that's prepared in a square baking pan and doesn't feed a small army. You can make a lemon snack cake or vanilla snack cake too.

🍫 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ use a kitchen scale for the most accurate measurement or be sure to use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
• Cocoa powder ~ use a natural unsweetened cocoa powder. Scharffen Berger is my favorite and it brings such nice flavor.
• Sugar ~ brings the sweetness to the chocolate snack cake.
• Baking soda and baking powder ~ provide the leavening for the cake and helps it to rise.
• Kosher salt ~ if you only have table salt, start with half the amount.
• Eggs ~ the two large eggs should be room temperature for the best results. Pull them out of the refrigerator about 1-2 hours prior to making the chocolate snack cake.
• Buttermilk ~ I prefer store bought buttermilk. If you need to make your own; add 1 tablespoon lemon juice or white vinegar to the measuring cup and then fill with whole milk to make ½ cup and stir. This should also be room temperature.
• Oil ~ vegetable oil or canola oil both work.
• Vanilla ~ for enhancing the chocolate flavor in both the cake and buttercream.
• Hot water {not shown} ~ the hot water helps to bring out the chocolate flavor in the cocoa powder.

Pro baking tip: If you have left over buttermilk, pour it into half cup containers and freeze. Allow to come to room temperature before using in your next recipe.

🥣 how to make this one layer cake

Pre-heat oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper.  Set aside.

In a medium size bowl, sift together the flour and cocoa powder.

Then whisk in the sugar, baking soda, baking powder and kosher salt. 

In a small bowl, whisk together the eggs, buttermilk, vegetable oil and vanilla extract.

Add the wet ingredients to the dry and then add the hot water.  Whisk until combined.  Pour the batter into the prepared baking pan.

Bake for 25 - 30 minutes, until a toothpick comes out with just a few moist crumbs.  Allow the cake to cool in the pan set on a wire rack.

how to make the chocolate fudge frosting

While this one bowl, super moist chocolate snack cake is good enough to stand all on it's own; is it really a cake without frosting?😉

Start by melting the semisweet chocolate using the double boiler method or in the microwave {if you are comfortable using the microwave for melting chocolate}. Set aside to cool to room temperature.

Ingredients needed for the dark chocolate frosting.

Beat the butter and kosher salt in a stand mixer with the paddle attachment on high for 5 minutes.

Add the confectioners’ sugar {also known as powdered sugar} and vanilla and mix on low until the sugar is incorporated, then increase the speed and beat on high for another five minutes.

Scrape up and down the bowl, add the cooled melted chocolate and beat on medium 2 minutes more.

👩🏻‍🍳 expert tips for the best 8x8 cake

• Use a scale to measure your ingredients for the best results. If you do not have a kitchen scale, see the notes in the ingredient section on how to measure the flour.
• Don't over mix the cake batter. When combining the wet and dry ingredients mix until everything is just combined.
• For the best, moist and tender cake, don't over bake it. Remember your oven is different than mine and baking times may vary a little. The easy chocolate snack cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.
• Allow the chocolate cake to cool completely if you are going to add frosting. Otherwise the frosting will melt off it.

💬 frequently asked questions

can I bake in a different size pan?

Yes, you can bake this cake in a 9-inch round pan, which will bake for about the same amount of time.

A 9x9 baking pan can be substituted, but will take a little less time to bake as it will be a thinner single cake layer.

You can also double the recipe and bake it in a 9x13 baking pan.

can I make it ahead?

Yes, this easy chocolate snack cake can be baked up to one month ahead of time. Once the cake has cooled, double wrap it in plastic wrap and then place in a zip-top bag and place in the freezer.

When ready to serve, take the small cake out of the freezer and allow to defrost either over night in the refrigerator or on the counter for a few hours.

how do I substitute dutch process cocoa powder?

For this recipe, you can use an equal amount of dutch process cocoa powder for the unsweetened cocoa powder.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

💡 variation ideas

Chocolate chips ~ if you want a small chocolate cake with chocolate chips, add ½ cup of mini chocolate chips to the batter before baking.

White icing ~ for a chocolate snack cake with white icing,

Chocolate ganache ~ use the ganache recipe from this chocolate raspberry cheesecake.

🍽 how to serve

This super moist chocolate snack cake tastes best at room temperature. Serve it plain or with a scoop of ice cream on the side {for a triple chocolate treat serve it with brownie batter ice cream}!

🫙 how to store

The chocolate snack cake can be stored in an airtight container at room temperature for 1 - 2 days or refrigerated for up to one week.

The cake can also be frozen for up to two months. You can either chill the cake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap and place in a zip-top bag or airtight container. Allow to defrost overnight in the refrigerator or at room temperature before serving.

The chocolate snacking cake tastes best at room temperature.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this moist Chocolate Snack Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

🍰 more one layer cake recipes to enjoy

• Chocolate Malt Cake
• Vanilla Snack Cake
• Italian Almond Cake
• Graham Cracker Cake

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Moist Chocolate Snack Cake

recipe created and tested by:

Tasia Harper

Moist chocolate snack cake is quick and simple to prepare. Made with buttermilk and cocoa powder for a light and tender cake. Top it with the best chocolate frosting; perfect for anytime a chocolate cake craving hits!

5 from 7 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 15 minutes mins

Bake Time 30 minutes mins

Total Time 45 minutes mins

Course Cakes and Cupcakes

Cuisine American

Servings 8 - 12 slices

Calories 356 kcal

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

1x2x3x

Chocolate cake

• ▢ 1 cup all-purpose flour 125g
• ▢ ½ cup natural unsweetened cocoa powder 48g
• ▢ 1 cup granulated sugar 200g
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon kosher salt
• ▢ 2 large eggs room temperature
• ▢ ½ cup buttermilk* room temperature 120mL
• ▢ ¼ cup vegetable oil 60mL
• ▢ 2 teaspoons pure vanilla extract
• ▢ ¼ cup hot water 60mL

chocolate frosting

• ▢ 3 ounces semisweet chocolate bar melted 85g
• ▢ ¾ cup unsalted butter room temperature 170g
• ▢ ¼ teaspoon kosher salt
• ▢ 1 ¼ cups confectioners’ sugar 150g
• ▢ 1 teaspoon pure vanilla extract

Instructions

 

for the chocolate cake

• Pre-heat oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper.  Set aside.
• In a medium size bowl, sift together the flour (1 cup/125g) and cocoa powder (½ cup/48g). Then whisk in the sugar (1 cup/200g), baking soda (1 teaspoon), baking powder (½ teaspoon) and kosher salt (½ teaspoon).  In a small bowl, whisk together the eggs (2 large), buttermilk (½ cup/120mL), vegetable oil (¼ cup/60mL) and vanilla (2 teaspoons).
• Add the wet ingredients to the dry and then add the hot water (¼ cup/60mL).  Whisk until combined.  Pour the batter into the prepared baking pan.
• Bake for 25 - 30 minutes, until a toothpick comes out with just a few moist crumbs.  Allow the cake to cool in the pan set on a wire rack.

for the chocolate frosting

• Melt the semisweet chocolate (3 ounces/85g) using the double boiler method or in the microwave (if you are comfortable using the microwave for melting chocolate). Set aside to cool to room temperature.
• Beat the butter (¾ cup/170g) and kosher salt (¼ teaspoon) in a stand mixer with the paddle attachment (or using a hand-held mixer) on high (speed 8 on a KitchenAid) for 5 minutes. Stop about half way through to scrape up and down the bowl. Add the confectioners’ sugar (1 ¼ cups/150g) and vanilla (1 teaspoon) and mix on low until the sugar is incorporated, then increase the speed and beat on high for another five minutes. Scrape up and down the bowl, add the cooled melted chocolate and beat on medium (speed 4) 2 minutes more.
• Spoon the frosting over the top of the cooled cake.

Notes

*In a pinch you can make your own buttermilk; add 1 tablespoon lemon juice or white vinegar to the measuring cup and then fill with whole milk to make ½ cup and stir.

If you only have table salt start with half the amount of salt and adjust as needed.

The chocolate snack cake can be stored in an airtight container at room temperature for 1 - 2 days or refrigerated for up to one week.

The cake can also be frozen for up to two months. You can either chill the cake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost at room temperature before serving.

The snacking cake tastes best at room temperature.

Nutrition

Serving: 1 sliceCalories: 356kcalCarbohydrates: 43gProtein: 4gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 9gCholesterol: 62mgSodium: 238mgFiber: 1gSugar: 32g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

DID YOU MAKE THIS RECIPE?Leave a comment and rating below! I love hearing from you!