One Pan Snack Cake
A rich, moist chocolate snack cake baked in one pan, perfect for quick desserts or teatime treats, suitable for chocolate lovers and casual gatherings.
Ingredients
Instructions
- Preheat oven to 375°F.
- Combine dry ingredients—flour, sugar, baking soda, cocoa powder—in an ungreased 8 x 8-inch baking pan.
- Add cold water, vanilla extract, oil or applesauce, and cider vinegar to the dry ingredients.
- Stir with a fork until completely mixed and smooth.
- Bake for 25 to 35 minutes at 375°F.
- If using an oven set to 350°F, bake for 35 to 40 minutes.
- For cupcakes, bake at 375°F for 25 to 30 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the oil with applesauce to keep the cake moist while reducing fat. To enhance the chocolate taste, use dark cocoa powder instead of regular cocoa. If you're looking for gluten-free options, an all-purpose gluten-free flour blend can be used. Remember to mix the batter gently to avoid overmixing, which can lead to a dense texture.
Serving Suggestions
This snack cake is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. For a fun twist, drizzle with chocolate syrup or serve alongside fresh fruit to balance the sweetness. It pairs beautifully with Fruit Floats for a refreshing dessert experience.
Storage & Reheating
Allow the cake to cool completely before storing. Cover it tightly with plastic wrap or transfer it to an airtight container to keep it moist. The cake can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat individual slices in the microwave for about 15-20 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of One Pan Snack Cake contains roughly 403 calories, with 1g protein, 11g carbohydrates, and 40g fat. It is a good source of vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 551mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake vegan?
Yes, this recipe can easily be made vegan by using applesauce instead of oil, and ensuring that the sugar is vegan-friendly. The combination of vinegar and baking soda will help to leaven the cake without the need for eggs, making it a delicious option for those following vegan diets.
What should I do if my cake is too dry?
If your cake turns out dry, it may be due to overbaking. Always check for doneness a few minutes before the recommended time. To rescue a dry cake, you can brush it with simple syrup or serve it with a side of cream or sauce to add moisture. For future bakes, consider reducing the baking time slightly.
Can I add mix-ins to the cake batter?
Absolutely! Feel free to add chocolate chips, nuts, or even dried fruit to the batter for extra flavor and texture. Just be mindful of the total volume of ingredients to ensure the cake bakes evenly. These additions can make the cake even more enjoyable and personalized.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).