Julie Clark
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Chocolate Chip Snack Cake
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If you can’t decide between cookie or cake, try this Chocolate Chip Snack Cake recipe! It has the texture of a cake-like cookie and has a fudgy chocolate frosting.
Calling all cookie lovers….Have I got a cake for you today!
I often crave chocolate chip cookies, but I also often don’t want to stand and roll or scoop cookies all afternoon. That’s where this cookie cake comes in handy!
This cake isn’t your traditional light and fluffy vanilla cake. It’s more like a cookie. And we think you’ll love it.
Small Snack Cake
I call this a chocolate chip snack cake because you make it in an 8×8″ baking pan. This makes it a small cake that is perfect for an afternoon or after school snack when you might be craving something a little sweet.
When you don’t need a big dessert, this small snack cake is the answer.
How to Make Chocolate Chip Cookie Snack Cake
You’ll need just one bowl to mix up this easy cake. We find it easiest to use a a hand mixer so the butter and sugar get well creamed.
- Preheat the oven to 350º Fahrenheit. Spray an 8×8 pan with cooking spray.
- In a medium size bowl, cream together the butter, sugar and eggs using an electric mixture.
- Whisk in the milk and vanilla. Add the dry ingredients: flour, baking soda and salt. Mix just until combined.
- Then fold in the nuts and chocolate chips.
- Pour the batter into the pan and bake at 350 degrees for 50 minutes, until the center is set or a toothpick inserted in the center comes out clean. *If the cake starts to get to brown on top, place a piece of foil over it for the last 15-20 minutes of baking.
- Allow the cake to cool and then frost the top with chocolate frosting.
What if my cake gets too brown?
If you peek into the oven during baking and your cake looks too brown, simply place a piece of foil over the top of the cake and finish baking. This should prevent the top of the cake from getting any browner while the cake finishes baking.
Frosting for a Chocolate Chip Snack Cake
What frosting is best for a cookie cake? We think chocolate! If you want to take the easy route, buy your favorite brand of store bought chocolate frosting from the store. This is what we often do for this cake.
If you’re looking for homemade, try our best chocolate frosting recipe.
How to Store Frosted Cake
This cake is best eaten the day you make it. If you have any leftovers, place them in an airtight container and store at room temperature. Warm any leftovers in the microwave before serving again to soften the cake.
You may also love our cookie dough cake, cherry snack cake and favorite box brownies.
Chocolate Chip Snack Cake
If you can't decide between cookie or cake, try this Chocolate Chip Snack Cake! It has the texture of a cake-like cookie and has a fudgy chocolate frosting.
Servings 9
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 35 minutes
Ingredients
- 1/2 cup salted butter softened, 4 ounces
- 1/2 cup granulated sugar 100 grams
- 1 cup brown sugar 210 grams
- 2 large eggs
- 1 cup 2% milk 8 ounces
- 1 teaspoon vanilla extract 5 grams
- 3 cups all-purpose flour 390 grams
- 1/2 teaspoon soda 2 grams
- 1 teaspoon salt 4 grams
- 1/2 cup chopped nuts walnuts or pecans
- 3/4 cup white chocolate chips
- 3/4 cup chocolate chips
- 1 1/2 cups chocolate frosting
- Extra chocolate chips and chopped nuts for decorating the top if desired
Instructions
- Preheat the oven to 350ºF. Spray an 8×8 pan with cooking spray. Line the pan with parchment paper if you'd like. This will help the cake come out more cleanly.
- In a medium size bowl, mix together the butter, sugar and eggs. ½ cup salted butter, ½ cup granulated sugar, 1 cup brown sugar, 2 large eggs
- Stir in the milk and vanilla. Add the flour, baking soda and salt. Mix just until combined. 1 cup 2% milk, 1 teaspoon vanilla extract, 3 cups all-purpose flour, ½ teaspoon soda, 1 teaspoon salt
- Then fold in the nuts and chocolate chips. ½ cup chopped nuts, ¾ cup white chocolate chips, ¾ cup chocolate chips
- Pour the batter into the pan and bake for 50 minutes, until the center is set or a toothpick inserted in the center comes out clean. *If the cake starts to get to brown on top, place a piece of foil over it for the last 15-20 minutes of baking.
- Allow the cake to cool and then frost the top with chocolate frosting. Sprinkle nuts and chocolate chips on the top, if desired. 1 ½ cups chocolate frosting, Extra chocolate chips and chopped nuts for decorating the top
Notes
Store in an airtight container.
Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 368kcal | Carbohydrates: 56g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 58mg | Potassium: 155mg | Sugar: 54g | Vitamin A: 140IU | Calcium: 111mg | Iron: 0.8mg
Went by the recipe exactly– used 8×8 square cake pan — cooked for full 30 minuets — nice golden brown top but cake was still raw in the middle. Cake had risen about 1/2 ” above side of pan. Is the pan size correct ?? Have I missed a revision to this recipe??
Need a taste now!
Oh man, this looks so rich and delicious. I could definitely got for a huge piece right now.