Best Chocolate Snack Cake
This Best Ever Chocolate Snack Cake is my go-to for an easy, moist, deliciously chocolaty snack cake that comes together quickly and satisfies my chocolate cravings!
Servings: 6 people
Ingredients
FOR THE CAKE:
- 1½ cups all-purpose flour
- 1 cup granulated white sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 tsp baking soda
- 1/3 cup vegetable oil
- 1 tsp pure vanilla extract
- 1 Tbsp white vinegar
- 1 cup brewed black coffee, at room temperature
FOR THE FROSTING:
- 1/4 cup unsalted butter, softened
- 1/4 cup unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 2-4 Tbsp heavy cream
- 1½ cups confectioners' sugar
- Rainbow sprinkles for garnishing, optional
Instructions
- Preheat oven to 350℉. Grease a 8" or 9" round light metal baking pan with cooking spray and set aside. If desired, you can place a parchment paper round in the bottom of your pan for added security.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda until just combined. Add in the vegetable oil, vanilla extract, vinegar and room temperature coffee to the dry ingredients and whisk until fully incorporated, taking care to scrape the bottom and sides of the bowl. Pour the batter into the prepared pan.
- Bake for 25-35 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool completely before inverting onto a wire rack or cake plate.
- For the frosting: In a large bowl, cream together the softened butter, cocoa powder and vanilla extract together with a handheld electric mixer on medium-low speed. Add in the confectioners' sugar and the heavy cream and continue mixing until it all comes together in a soft and creamy frosting.
- Spread the frosting evenly over the top of the cooled cake. Sprinkle with rainbow jimmies if desired. Store any leftover cake airtight at room temperature, for up to 5 days.
Notes
You read the recipe correctly; there are NO eggs in this recipe. The vinegar and baking soda react together creating a lovely texture that replaces the need for eggs here, along with the oil adding enough moisture. In other words, minus the frosting, this cake is vegan.