Soft, moist Chocolate Snack Cake is bursting with rich, fudgy flavor. This easy, no mixer recipe is ideal for after school snacks, coffee breaks, and college care packages.
Why you'll love this recipe
- Cola soda in the batter adds richness to the cocoa flavor and deeper chocolate color.
- Vegetable oil in the batter helps this cake keep well for up to one week.
- This no fuss cake recipe is ready to eat in under an hour.
Chocolate Snack Cake is quick, easy, and perfect for snacking any time of day. Satisfy chocolate cravings with the fudgy cocoa flavor of this tender, fluffy, treat.
Ingredients
This is an overview of the ingredients. The full measurements and detailed instructions are in the printable recipe card at the bottom of the page.
- Cocoa powder: I recommend Dutch process (alkalized) cocoa for the richest chocolate flavor. Guittard is my preferred brand of ethically sourced, slave free cocoa powder.
- Cola soda/pop: Use any brand of cola. For this recipe the cola should be room temperature and flat (stir the soda to remove carbination). The cola amplifies the cocoa flavor and doesn't add it's own flavor to the cake.
Instructions
This is an overview of the instructions. The full instructions are in the printable recipe card at the bottom of the page.
- Whisk together the flour, baking soda, baking powder, salt, cinnamon and cocoa powder.
- In a large bowl, combine the sugar, melted butter, and oil.
- Mix in the eggs and vanilla.
- Stir the flour mixture into the wet ingredients. Add the cola and mix to form the batter.
- Spread the batter evenly into the parchment lined baking pans.
- Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
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Storage
Store Chocolate Snack Cake at room temperature, wrapped in plastic wrap in an airtight container, for up to 7 days.
Tips
- Use room temperature, strong coffee instead of the cola for the same cocoa flavor boosting effect.
- This recipe can also be made in two 9" round cake pans and used as a snack cake or layer cake.
- For shipping snack cakes in care packages, I recommend wrapping the cakes uncut in disposable pans with the powdered sugar in a ziplock bag. For longer shipping times, vacuum sealing is best.
More easy snack cake recipes
Gingerbread Cake is a fluffy snack cake with lots of molasses and spice flavor.
Coconut Milk Snack Cake has a light, tender texture and delicate flavor that's perfect any time of day.
Pumpkin Butterscotch Cakes are mini cakes in individual portions. The warm, cozy flavors will warm you from the inside out!
Coffee Loaf Cake, bursting with deep coffee flavor, is topped with a delicious coffee glaze. Make this recipe in a loaf pan or as mini loaves ideal for snacking and gifting.
Vanilla Bean Mini Bundt Cakes are drizzled with chocolate and vanilla icing for a personal sized cake that looks and tastes like a celebration.
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Chocolate Snack Cake
Equipment
Ingredients
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅛ teaspoon cinnamon
- 1 cup cocoa powder Dutch processed
- 2 cups granulated sugar
- 1 cup unsalted butter melted and cooled
- ¼ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups cola soda flat and room temperature
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 350° F. Grease two 9×9 inch pans with cooking spray and line with parchment paper. (If shipping, use a disposable foil pan.)
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and cocoa powder. Set aside.
- In a large bowl, whisk together the sugar, melted butter, and oil.
- Add the eggs and vanilla and whisk to combine.
- Stir the the flour mixture into the wet ingredients in the large bowl. Add the cola and continue stirring until combined. The batter will be thin and pourable.
- Spread the batter evenly into the two prepared baking pans. (approximately 3 cups of batter per pan)
- Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool for about 15 minutes in the pans. Use the parchment overhang to lift the cakes out of the pans onto wire cooling racks to finish cooling completely.
- When completely cool, dust the chocolate cakes with powdered sugar if eating immediately or wrap well in plastic wrap and add the powdered sugar to the top of the cakes when serving. For mailing, send the powdered sugar in a small ziplock bag.
- Store Chocolate Snack Cake at room temperature, wrapped in plastic wrap in an airtight container, for up to one week. For mailing, wrap or vacuum seal uncut disposable pans with snack cakes.
Notes
- Room temperature, strong coffee can be substituted for the cola for the same cocoa flavor boost.
- This recipe can be made in two 9" round cake pans for snack or layer cakes.
- Use disposable cake pans for baking and shipping.
- Wrap the uncut snack cake in the pan. Cover with wax paper, then wrap completely with plastic wrap.
- Send powdered sugar for topping in a small ziplock bag.
- Include a plastic knife.
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