Chocolate Snack Cake
This old-fashioned chocolate snack cake recipe is straight from Grandmama’s recipe files. It’s a quick and easy homemade recipe full of chocolate flavor.
A slice of double chocolate snack cake is the perfect companion to a glass of milk or a cup of coffee.
Those of us who are able to remember the 70s and 80s might recall a beloved line of Betty Crocker Snackin’ Cake mixes. They were these fun little mixes that allowed you to mix up the cake in the pan you bake it in and turn out a yummy, not too sweet, snack cake that didn’t need frosting.
My Grandmama just loved them. When she passed away and I inherited her cookbook, I came across this recipe for a good, from scratch, chocolate snackin’ cake. While you can dress up this cake if you like for special occasions, I prefer it to just make its way to my plate as shown above. This chocolate cake recipe is like an old friend to me, especially when it’s served warm in the afternoon, around about the time I used to come in from school.
This homemade chocolate cake is soft, moist, and full of delicious chocolate flavor thanks to the chocolate syrup and chocolate chips. Oh yes, chocolate lovers will just adore this cake recipe! Let’s get baking, shall we?
Recipe Ingredients
- Butter
- Sugar
- Eggs
- Self-rising flour
- Chocolate syrup
- Vanilla extract
- Chocolate chips
How to Make an Old-Fashioned Chocolate Snack Cake
Back when we used mixes, you could mix it up in the pan it was baked in. This from-scratch version just needs one bowl, so it’s still pretty simple.
Lightly coat an 8×8 baking dish with cooking spray and set aside. You can also line it with foil or parchment paper and spray that for quicker cleanup if you’d like.
Cream butter and sugar together in a large bowl with an electric mixer at medium speed until light and fluffy (1-2 minutes).
Add eggs and beat again, scraping down the sides of the bowl as needed until incorporated (about 2 minutes).
Add flour, syrup, and vanilla extract. Beat again for 1-2 minutes. Stir in chocolate chips.
Pour batter into the prepared pan. Bake at 350 until the center springs back when lightly pressed (40-45 minutes).
I allow the cake to cool slightly before serving but I love it when it’s still a little bit warm. Of course, you can always reheat a piece later in the microwave for a few seconds as well.
This snacking cake is a wonderful treat to surprise your family with!
Storage
Store leftovers, covered in , at room temperature for up to 5 days. You can also freeze them for up to 3 months. Just double-wrap individual slices to avoid freezer burn and thaw at room temperature before serving.
Recipe Notes
- The batter will puff up as it bakes but will lower again once you remove the cake from the oven.
- Serve a slice of chocolate snacking cake with whipped cream, a scoop of vanilla ice cream, or an extra drizzle of chocolate syrup (because why not?).
- Another serving suggestion is to dust the cooled cake with confectioner’s sugar. If you want to top it with frosting, check out my recipe for creamy chocolate frosting. It would go perfectly with this double chocolate snack cake.
- If you like, add 1/3 cup of chopped walnuts or pecans when you fold in the chocolate chips.
- You can use any kind of , including , , or even white for something different.
- Many snacking recipes call for but rest assured that syrup is the perfect substitution.
You may also enjoy these delicious chocolate cake recipes:
Chocolate Depression Cake (No Milk or Eggs)
Chocolate Pound Cake with Fudge Glaze
Triple Chocolate Cake (a.k.a Chocoholic Cake)
Chocolate Velvet Cake With Cream Cheese Frosting
Chocolate Chip Cheesecake Recipe
Ingredients
- 1/2 cup butter at room temp or 1 stick
- 1 cup sugar
- 4 large eggs
- 1 cup self-rising flour
- 1.5 cups chocolate syrup such as Hershey's
- 1.5 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Lightly coat an 8x8 baking pan with cooking spray and set aside.
- Cream the butter and sugar together in a large bowl with an electric mixer at medium speed until light and fluffy (1-2 minutes).1/2 cup butter at room temp, 1 cup sugar
- Add eggs and beat again, scraping down the sides of the bowl as needed until incorporated (about 2 minutes).4 large eggs
- Add flour, syrup, and vanilla. Beat again for 1-2 minutes. Stir in the chocolate chips.1 cup self-rising flour, 1.5 cups chocolate syrup, 1.5 teaspoons vanilla extract, 1 cup semi-sweet chocolate chips
- Pour batter into the prepared pan. Bake at 350 until the center springs back when lightly pressed (40-45 minutes).
Notes
Nutrition
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Chocolate cake is my husband’s favorite and this one sounds perfect. I may put in more chocolate chips maybe. Can’t wait to try it.
I will use this recipe to entice my 2 grown children to come home for dinner more often! Especially when I tell them it has Hershey’s Chocolate Syrup in it!! Thank you for sharing this yummy recipe!
In case you don’t have self-rising flour:
For each cup of all-purpose flour, you will need 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Whisk the all-purpose flour, baking powder and salt together until combined, then use as directed in the recipe in place of the self-rising flour.
Thank you so much, I was going to ask about this. 🙂
I remember the snackin cakes. Your site brings back so many good memories and recipes. I’m going to try this but use some chocolate and caramel syrup to see of I can get a sea salt caramel twist on it. Love knowing you can freeze it well. Perfect for getting a quick sweet fix
I remember the snackin cakes. Your site brings b
It’s so funny that over the years, we find new recipes and make them and let the other ones that we loved so much get forgotten along the way. Thanks for bringing back good memories of years past.
I am going to make this for my children, thank you for the recipe.