Perfectly sweet with melted chocolate this Chocolate Chip Snack Cake is a great dessert, breakfast or sweet treat that you can munch on any time of the day!
I love me a good slice of cake. This Chocolate Chip Snack Cake has been one recipe that we have been making for years. We absolutely love it, the texture, flavor everything.
It is such a simple homemade cake recipe that you will want to make this all the time. With chocolate chips in the batter then melted chocolate chips spread over the top, you really can’t go wrong.
Now this being a Snack Cake, it really is snack size. It is made in a smaller pan for a smaller amount. We make this in an 8×8-inch baking pan and we have just the right amount.
I love anything that pertains to chocolate chips, breakfast, cookies, literally anything. If it has chocolate chips, this girl is all in. This Chocolate Chip Snack Cake does have to be my favorite though.
With easy pantry staple ingredients you can whip this delicious treat up in no time! The one thing that I love about snack cakes is the smaller size.
Some people don’t have large families and a lot of cakes are made in larger pans, this one is perfect for a single or married couple, or a smaller family.
We have a larger family but that means that we are able to limit the servings and each have a nice smaller sized portion which is just the right amount!
Some of our other favorite cakes we have on our site include: Cookies and Cream Cake, Chocolate Caramel Lava Cake and Cannoli Poke Cake.
WHY THIS RECIPE WORKS:
- Made from scratch, you can’t get a better flavor combination than this.
- You can double this cake if you do want to serve more people.
- If you want a different frosting chocolate buttercream works perfectly.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
All-purpose flour
Baking powder
Baking soda
Sea salt
Unsalted butter
Light brown sugar
Granulated sugar
Eggs
Vanilla extract
Sour cream
Chocolate chips
HOW TO MAKE A CHOCOLATE CHIP SNACK CAKE, STEP BY STEP:
- Preheat the oven to 350°F. Spray an 8×8 baking dish with baking spray, set aside. In a medium-sized bowl stir together the flour, baking powder, baking soda, and sea salt until combined, set aside.
- In a large bowl whisk together the butter, brown sugar, and granulated sugar until smooth.
- Add in the eggs and vanilla, whisk to combine.
- Add half of the flour mixture, stir to combine.
- Lastly add in half of the sour cream, stir to combine. Repeat with the remaining flour and sour cream. Scrape down the sides as needed.
- Fold in half of the chocolate chips.
- Add the batter to the baking dish and smooth out the top.
- Bake for 28-32 minutes until a toothpick inserted into the center comes out clean.
- Immediately top with the remaining chocolate chips, wait 5 minutes, they will look wet when they are melted and ready.
- Smooth out the chocolate on top with a spatula. Let cool, slice, and serve warm or at room temperature.
DO I HAVE TO USE MELTED CHOCOLATE CHIPS:
No, if you are not a fan of just melted chocolate chips on the top of this Snack Cake you can absolutely make a chocolate or regular buttercream.
We do both and we love it both ways. The chocolate will harden up once the cake cools, but can easily be melted again when placed in the microwave for 20-30 seconds.
WHAT ELSE CAN I ADD TO THIS SNACK CAKE?
If you want to add some more to this cake to give it a different flavor you can. We often add chopped pecans or walnuts to give it some crunch.
If you want a little spice flavor to it we like to add about 1/2 teaspoon cinnamon. It is a really great contrast of flavors with the cake and the chocolate chips.
WHAT DOES SOUR CREAM DO IN CAKES?
Sour cream is one of the fattiest of dairy products. When it is used in cakes in replacement or milk or oil it really gives the cake a moist and tender and richer.
It brings out the flavor and oh the texture is just amazing! I absolutely love adding sour cream to baked goods and I believe it is something you should incorporate when you can.
HOW TO STORE:
This cake can be stored at room temperature for up to 3-4 days covered or in an airtight container.
This can also be frozen. Make sure your cake is completely cool and place slices in an airtight freezer container where it should keep for up to 3-4 months.
Let defrost in the refrigerator or countertop. The chocolate will become firm, you can make it spreadable again by placing each individual slice in the microwave for about 20-30 seconds or until it is soft.
TIPS AND TRICKS:
- This snack cake can be double if you want to make more for a larger group, bake in a 9×13-in pan.
- You can use semi-sweet, milk or dark chocolate chips for this, whatever your favorite flavor it.
- Use high quality chocolate chips to ensure even melting.
- This can be frozen, see my tips above.
- If you want to add things to this cake chopped nuts are a great addition and we add them all the time.
- If you do not want to use melted chocolate chips for the topping you can use chocolate or regular buttercream frosting.
Looking for that perfectly sized cake that isn’t too much but the right amount and tastes absolutely perfect? Then you need to make this Chocolate Chip Snack Cake!
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If you’ve tried this CHOCOLATE CHIP SNACK CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chocolate Chip Snack Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of fine sea salt
- ½ cup unsalted butter melted
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 12 ounces semi-sweet chocolate chips divided
Instructions
- Preheat the oven to 350°F. Spray an 8x8 baking dish with baking spray, set aside. In a medium-sized bowl stir together the flour, baking powder, baking soda, and sea salt until combined, set aside.
- In a large bowl whisk together the butter, brown sugar, and granulated sugar until smooth.
- Add in the eggs and vanilla, whisk to combine.
- Add half of the flour mixture, stir to combine.
- Add in half of the sour cream, stir to combine. Repeat with the remaining flour and sour cream. Scrape down the sides as needed.
- Fold in half of the chocolate chips.
- Add the batter to the baking dish and smooth out the top.
- Bake for 28-32 minutes until a toothpick inserted into the center comes out clean.
- Immediately top with the remaining chocolate chips, wait 5 minutes, they will look wet when they are melted and ready.
- Smooth out the chocolate on top with a spatula. Let cool, slice, and serve warm or at room temperature.
Notes
- This snack cake can be double if you want to make more for a larger group, bake in a 9x13-in pan.
- You can use semi-sweet, milk or dark chocolate chips for this, whatever your favorite flavor it.
- Use high quality chocolate chips to ensure even melting.
- This can be frozen, see my tips above.
- If you want to add things to this cake chopped nuts are a great addition and we add them all the time.
- If you do not want to use melted chocolate chips for the topping you can use chocolate or regular buttercream frosting.
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