Easy Chocolate Chip Snack Cake
User Reviews
4.9
Easy Chocolate Chip Snack Cake
Description
This snack cake combines all-purpose flour, brown sugar, baking soda, and salt with wet ingredients including water, canola oil, vinegar, and vanilla. Adding chocolate chips creates pockets of melted sweetness throughout the batter. The oil and water ensure moisture and softness in the crumb.
Baking at 350°F (or 325°F for glass pans) yields a lightly risen cake with a tender texture. The cake is done when the top springs back and a toothpick comes out clean or with moist crumbs, capturing a moist but structured crumb. Optional powdered sugar adds a touch of sweetness and visual appeal.
This cake works well as a sweet snack or light dessert. It can be served as is or paired with a cup of coffee or tea. The recipe notes suggest substituting half of the all-purpose flour with white whole wheat for a slightly denser but still tender texture. Increasing sugar to 1 cup adds sweetness if desired.
Ingredients
- 1 ⅔ cups all-purpose flour
- ¾ cup brown sugar lightly packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water room temperature
- ⅓ cup canola oil neutral-flavored oil, e.g. vegetable or grapeseed
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- ½ cup semisweet chocolate chips or mini chocolate chips
- powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees F. Lightly grease an 8X8-inch baking pan and set aside. For glass pans, reduce the oven temperature to 325 degrees F.
- Whisk flour, brown sugar, baking soda and salt together in a medium bowl.
- Make a well in the center and add the water, oil, vinegar, vanilla extract and chocolate chips. Stir until just combined and no dry streaks remain.
- Pour the batter in the prepared pan and spread evenly. Bake for 30-35 minutes until the top springs back lightly to the touch and a toothpick comes out clean or with a few moist crumbs. Add additional time, as needed (might need a few more minutes if baking in a glass pan at 325 degrees F).
- Optional: dust the top of the cake or individual slices with powdered sugar. Serve warm or at room temperature.
Notes
- Substitute half of the all-purpose flour with white whole wheat flour for a slightly denser but still tender cake texture.
- Increase the brown sugar to 1 cup if a sweeter cake is preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 309kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 260mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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