There are chocolate cakes you make to impress—and then there’s the kind you make because it’s Tuesday afternoon, and in a quiet moment, you think, “I’m going to make an easy chocolate snacking cake for this evening.”
This chocolate snacking cake falls in the latter category. Simple, deeply chocolatey, and just the right amount of tender, it’s the sort of cake that asks very little of you—and gives so much in return.
It’s the one I turn to when the mood strikes for something rich but not heavy, sweet but not overly so. A cake to keep on the counter for sneaking slivers between tasks, or to enjoy warm with a spoon and a swirl of homemade whipped cream or small scoop of ice cream. And best of all, it’s made with ingredients I almost always have on hand.
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ingredients you'll need
- 1 stick unsalted butter (½ cup)
- ½ cup milk
- 2 Tablespoons Oil
- ¾ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 cup all-purpose flour
- 2 eggs
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
how to make this
- Preheat the oven to 325°F and prepare an 8” cake pan by greasing it and lining the bottom with parchment paper.
- In a small saucepan, melt the butter, then stir in the milk and whisk in the cocoa powder until smooth and glossy. (This blooming step enhances the chocolate flavor and makes all the difference.)
- In a large mixing bowl, combine the granulated sugar, brown sugar, flour, baking powder, baking soda, and salt.
- Slowly pour in the warm cocoa mixture and stir until just combined.
- Add oil and then the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 50 minutes, or until the center is set and a toothpick inserted comes out clean.
- Let the cake cool in the pan for 5 minutes then invert onto a cooling rack.
- Enjoy warm or at room temperature. Dust with powdered sugar or serve with a glaze or frosting, if you’d like.
What Is A Snacking Cake?
If you’ve never heard the term snacking cake, it’s just what it sounds like: a single-layer, fuss-free cake that’s easy to throw together and even easier to eat. No layers, no piping, no special occasion required—just an everyday cake for any kind of day.
What makes this one special is the simple step of blooming cocoa powder in warm butter and milk. It deepens the chocolate flavor and gives the crumb that tender, melt-in-your-mouth texture I love. It’s not too sweet either, which makes it all the more snackable.
To add a little charm, you’ve got options. Try mixing 1 teaspoon of powdered sugar with 1 teaspoon of cornstarch (to keep it from melting into the cake) and give it a gentle dusting, or serve it with a drizzle of glaze—chocolate or vanilla, whichever suits your mood. Decorate with herbs, edible dried flowers...you are the artist here!
how to store this cake
This cake keeps beautifully at room temperature for a few days—just cover it loosely with foil or a cake dome to keep it from drying out. Because it’s so moist, I often leave it right on the counter and slice little pieces as I go.
If you want to keep it longer, you can store it in the fridge for up to 5 days. Just let it come back to room temperature before serving (or warm it ever so slightly for that fresh-from-the-oven feel).
It also freezes well. Wrap individual slices or the whole cake tightly in plastic wrap and then foil. When you're ready for more, let it thaw in the fridge for a few hours and then at room temperature.
equipment you'll need
Note: Some of the links below are affiliate links, which means I may earn a small commission if you make a purchase—at no extra cost to you. You can also explore my full list of trusted tools and partners, including brands I work with directly, or my Amazon Storefront for Kitchen Essentials.
- Mixing bowls (I love these versatile glass stacking bowls)
- Stand mixer (Kitchen Aid or Bosch*)
- Measuring cups & spoons + Liquid Measuring Cup or a Kitchen Scale
- Rubber spatula & whisk
- Offset spatula & cake scraper (for smoothing batter and frosting)
- Parchment paper (for lining pans) the precut versions are great too
- Cooling rack (for cakes and glazes)
- Cake pans (round) — [size 8]
- Sharp Chef's Knife
- Liquid Measuring Cup
- Pastry brush (for greasing pans or applying syrups or glazes)
If you love this recipe, I’d be so grateful if you left a five star review—it truly means the world! And if you make it, I’d love to see—snap a photo and tag me on Instagram @cakejoie so I can share in the joy. Nothing makes me happier than seeing your beautiful bakes!
Chocolate Snacking Cake
Ingredients
- 1 stick unsalted butter (½ cup)
- ½ cup milk
- ¾ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 2 tablespoon Oil (any oil works well)
- 2 eggs
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F and prepare an 8” cake pan by greasing it and lining the bottom with parchment paper.
- In a small saucepan, melt the butter, then stir in the milk and whisk in the cocoa powder until smooth and glossy. (This blooming step enhances the chocolate flavor and makes all the difference.)
- In a large mixing bowl, combine the granulated sugar, brown sugar, flour, baking powder, baking soda, and salt.
- Slowly pour in the warm cocoa mixture and stir until just combined. Then the oil.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 50 minutes, or until the center is set and a toothpick inserted comes out clean.
- Let the cake cool in the pan for 5 minutes then invert onto a cooling rack.
- Enjoy warm or at room temperature. Dust with powdered sugar or serve with a glaze or frosting, if you’d like.
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