March 2023 · Jess in the Kitchen

Last Updated on June 12, 2023 by Jess

There is something to be said for making something from scratch. It just feels special as you pull all the ingredients down from the cupboard and watch as simple ingredients combine to create something special. For some reason, I feel that is especially true when it comes to a chocolate snack cake.

I grew up in a house where my mom always baked us our birthday cakes. I don’t know if she ever purchased a cake from a bakery for my sister and me. That being said, it was always Betty Crocker, Duncan Hines, or Pillsbury. So while it wasn’t homemade, box cake was a staple in my childhood. It became the thing I would make when my own kiddos. Why would I buy a cake when I can make it for cents on the dollar?

Even as I was becoming a food blogger, I stuck with my box cake mix because that’s what my mom always did. Then one day, I was scrolling instagram and I stumbled on a recipe for a chocolate snack cake and I knew I had to make it. And my goodness, forget those box cakes. This is where it is at! It’s so simple and perfectly chocolatey.

So what is a snack cake?

Historically, a chocolate snack cake is also known as a depression or war cake. It doesn’t use eggs or milk, ingredients that would have been particularly hard to find during wartime rationing. I love that the secret ingredient is vinegar. I mean, who knew?! And you would never know! For those science minded friends, the vinegar mixes with the baking soda to make the cake light and fluffy

What results in this chocolate snack cake is a rich and so delicious cake. And one of my favorite parts is that it only makes a 9 by 9 inch pan. I mean, I am here for cake, but sometimes you don’t want a giant one sitting around the house. Perfect for celebrating with a small group!

Now that was way too much talking. Let’s bake together!

Your Ingredients

1 ½ cups all purpose flour
1 cup sugar
½ teaspoon salt
1 teaspoon baking soda
⅓ cup cocoa powder
1 tablespoon vinegar
1 teaspoon vanilla
1 cup water
⅓ cup vegetable oil

Frosting Ingredients

1 cup powdered sugar
¼ cup cocoa powder
2 tablespoons softened butter
2 tablespoons milk
1 teaspoon vanilla
Pinch of salt

Your Steps to a Delicious Chocolate Snack Cake

Preheat the oven to 350 degrees and prepare a 9 by 9 inch baking dish by spraying with nonstick cooking spray. In a large bowl, mix the flour, sugar, salt, baking soda, and cocoa powder. Set aside. Measure the water, vegetable oil, vanilla, and vinegar in a 2 cup liquid measuring cup. Whisk for 1 minute. Stir into the dry ingredients quickly and then immediately pour into prepared pan. Bake for 35 minutes, until it passes the toothpick test. Allow to cool before frosting.

To create the frosting, add the butter to a small bowl and whip until fluffy using a fork. Add powdered sugar, cocoa powder, and pinch of salt. Mix well, incorporating the butter into the dry ingredients. Add milk and vanilla and continue to whip until smooth. Frost cooled cake. Enjoy immediately.

Chocolate Snack Cake

This delicious and simple chocolate cake is perfect for those chocolate cravings, when your shelves are a little bare, or if you don't do egg or dairy. You won't regret having this recipe in your back pocket.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 35

Course Dessert

Cuisine American

Servings servings

Equipment

Pyrex Baking Dish

Ingredients

1 ½ cups all purpose flour
1 cup sugar
½ teaspoon salt
1 teaspoon baking soda
⅓ cup cocoa powder
1 tablespoon vinegar
1 teaspoon vanilla
1 cup water
⅓ cup vegetable oil

Frosting Ingredients

1 cup powdered sugar
¼ cup cocoa powder
2 tablespoons softened butter
2 tablespoons milk
1 teaspoon vanilla
Pinch of salt

Instructions

Preheat the oven to 350 degrees and prepare a 9 by 9 inch baking dish by spraying with nonstick cooking spray.
In a large bowl, mix the flour, sugar, salt, baking soda, and cocoa powder. Set aside.
Measure the water, vegetable oil, vanilla, and vinegar in a 2 cup liquid measuring cup. Whisk for 1 minute.
Stir into the dry ingredients quickly and then immediately pour into prepared pan.
Bake for 30-35 minutes, until it passes the toothpick test. Allow to cool before frosting.
To create the frosting, add the butter to a small bowl and whip until fluffy using a fork.
Add powdered sugar, cocoa powder, and pinch of salt.
Mix well, incorporating the butter into the dry ingredients. Add milk and vanilla and continue to whip until smooth.
Frost cooled cake. Sprinkle with course salt, if desired.