This Easy Chocolate Chip Snack Cake is the perfect treat for any occasion! It’s a simple, moist, and incredibly flavorful cake packed with both white and regular chocolate chips and crunchy nuts, all topped with a rich chocolate frosting. I love how easy this cake is to whip up – it comes together quickly using basic ingredients, making it ideal for an after-school snack, a casual dessert, or whenever you need a sweet pick-me-up. This Chocolate Chip Snack Cake is pure comfort in a simple, delicious package.
Why You’ll Love This Chocolate Chip Snack Cake
- Easy to Make: Uses simple ingredients and straightforward mixing methods.
- Moist and Flavorful: The combination of butter, brown sugar, and milk creates a wonderfully moist cake.
- Loaded with Goodies: Packed with both white and regular chocolate chips and nuts for great texture and flavor.
- Perfect for Snacking: Baked in an 8×8 pan, it’s easy to cut into perfect snack-sized squares.
- Crowd-Pleaser: A delicious and comforting cake that everyone enjoys.
Ingredients for Chocolate Chip Snack Cake
Here’s what you’ll need to make this delicious snack cake. The full list with measurements is in the recipe card below.
Cake
- Salted butter, softened (Fat)
- Granulated sugar (Sweetener)
- Brown sugar, packed (Sweetener)
- Large eggs (Binder)
- Milk (2% or whole) (Dairy)
- Vanilla extract (Flavoring)
- All-purpose flour (Dry Ingredient)
- Baking soda (Leavening Agent)
- Salt (Seasoning)
- Chopped nuts (walnuts or pecans) (Nuts)
- White chocolate chips (Chocolate)
- Chocolate chips (Chocolate)
Frosting and Garnish
- Chocolate frosting (Frosting)
- Extra chocolate chips and chopped nuts (optional garnish)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Chocolate Chip Snack Cake as is, but here are a few ideas for variations:
- Different Chips: Use all milk chocolate, all dark chocolate, butterscotch chips, or peanut butter chips.
- Omit Nuts: If you’re not a fan of nuts, simply leave them out.
- Add Spices: Add a teaspoon of cinnamon or pumpkin pie spice to the batter for a warmer flavor.
- Different Frosting: Use a vanilla buttercream, cream cheese frosting, or a simple glaze instead of chocolate frosting.
- Make it a Sheet Cake: Double the recipe and bake it in a 9×13 inch pan for a larger cake.
How to Make Chocolate Chip Snack Cake
Let me show you how easy it is to make this Easy Chocolate Chip Snack Cake:
Prep Oven and Pan
- I preheat the oven to 350ºF (175°C).
- I spray an 8×8 inch pan with cooking spray. I often line the pan with parchment paper too, leaving an overhang, as this helps the cake come out more cleanly for cutting.
Mix Wet Ingredients
- In a medium-size bowl, I mix together the softened butter, granulated sugar, brown sugar, and eggs using a hand mixer or stand mixer (or vigorously by hand!).
- Next, I stir in the milk and vanilla extract until combined.
Add Dry Ingredients
- I add the flour, baking soda, and salt to the wet ingredients.
- I mix just until combined, being careful not to overmix. Overmixing can make the cake tough.
Fold in Nuts and Chips
- Then, using a spatula or large spoon, I gently fold in the chopped nuts and both types of chocolate chips.
Bake
- I pour the batter into the prepared pan and spread it evenly.
- I 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 too brown on top, I place a piece of foil loosely over it for the last 15-20 minutes of baking.
Cool and Frost
- I allow the cake to cool completely in the pan on a wire rack.
- Once cool, I frost the top with chocolate frosting.
- I sprinkle extra chopped nuts and chocolate chips on the top, if desired.
Tips and Tricks for the BEST Snack Cake
Here are my secrets for making this Chocolate Chip Snack Cake truly exceptional:
- Room Temperature Ingredients: Using room temperature butter and eggs helps them cream together better and incorporate more easily into the batter.
- Don’t Overmix: Mix the dry ingredients just until combined. A few streaks of flour are okay. Overmixing develops gluten, which can make the cake dense.
- Use Parchment Paper: Lining the pan with parchment paper makes lifting the cooled cake out for easy frosting and cutting a breeze.
- Check Doneness Properly: Use a toothpick inserted into the center. It should come out clean or with a few moist crumbs, but no wet batter.
- Cool Completely Before Frosting: Ensure the cake is completely cool before frosting, otherwise the frosting will melt.
How to Serve
This Chocolate Chip Snack Cake is perfect:
- As Is: Cut into squares and enjoy as a simple snack or dessert.
- Warm with Ice Cream: Gently warm a slice and serve with a scoop of vanilla ice cream.
- With Milk: A classic pairing for an after-school snack.
- For Parties: Easy to transport and serve at casual gatherings or potlucks.
Make Ahead and Storage
This snack cake stores well! Store leftover cake in an airtight container at room temperature for up to 3-4 days.
FAQs about Chocolate Chip Snack Cake
- Can I use a different size pan?
- Yes, but you’ll need to adjust the baking time. A larger pan (like 9×13) will result in a thinner cake and require less baking time. A smaller pan will require longer.
- Can I make this without nuts?
- Absolutely! Simply omit the nuts if you have allergies or prefer not to use them.
- Can I freeze this cake?
- Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight at room temperature before frosting.
Enjoy this easy, comforting, and incredibly delicious Chocolate Chip Snack Cake! It’s a perfect treat for any occasion.
Print
Chocolate Chip Snack Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 1x
- Category: Dessert, Cake, Snack Cake
- Cuisine: American
Description
This Chocolate Chip Snack Cake is a simple, moist, and delicious cake packed with both white and regular chocolate chips and nuts. It’s easy to whip up in an 8×8 pan and topped with a rich chocolate frosting for the perfect everyday treat.
Ingredients
Scale
For the Cake:
- 1/2 cup (1 stick, 113g) salted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1 cup (210g) packed light or dark brown sugar
- 2 large eggs, room temperature
- 1 cup (8 ounces, 237ml) 2% milk (or whole milk), room temperature
- 1 teaspoon (5g) vanilla extract
- 3 cups (390g) all-purpose flour, spooned and leveled
- 1/2 teaspoon (2g) baking soda
- 1 teaspoon (4g) salt
- 1/2 cup chopped nuts (walnuts or pecans recommended)
- 3/4 cup white chocolate chips
- 3/4 cup semi-sweet or milk chocolate chips
For the Frosting & Topping:
- 1 1/2 cups chocolate frosting (store-bought or homemade)
- Extra chocolate chips and chopped nuts, for decorating (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan with cooking spray. For easier removal, line the pan with parchment paper, leaving an overhang on two sides, and then spray the parchment.
- Cream Butter and Sugars: In a medium-sized mixing bowl, using an electric mixer (hand mixer or stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Add Eggs: Add the room-temperature eggs one at a time, beating well after each addition until incorporated.
- Add Milk and Vanilla: Stir in the room-temperature milk and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. 6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or stirring with a spatula) until just combined. Do not overmix.
- Fold in Nuts and Chips: Gently fold in the chopped nuts, white chocolate chips, and regular chocolate chips until evenly distributed.
- Transfer to Pan: Pour the batter into the prepared 8×8-inch pan and spread it evenly.
- Bake: Bake for 50 minutes, or until the center is set and a wooden toothpick inserted into the center comes out clean (or with a few moist crumbs attached).
- Prevent Over-Browning (If Necessary): If the top of the cake starts to brown too quickly, loosely tent the pan with aluminum foil for the last 15-20 minutes of baking.
- Cool Completely: Allow the cake to cool completely in the pan on a wire rack before frosting.
- Frost and Garnish: Frost the top of the cooled cake with the chocolate frosting. Sprinkle with extra chopped nuts and chocolate chips, if desired. Slice into squares and serve.
Notes
- Room Temperature Ingredients: Using room-temperature butter, eggs, and milk helps ensure the batter mixes smoothly and bakes evenly.
- Measuring Flour: For best results, weigh your flour or use the spoon-and-level method.
- Nuts: Walnuts or pecans are recommended, but feel free to omit them or use other chopped nuts. Toasting the nuts beforehand can enhance their flavor.
- Chocolate Chips: Use any combination of white, semi-sweet, milk, or dark chocolate chips you prefer.
- Do Not Overmix: Overmixing the batter can lead to a dense or tough cake. Mix just until the flour is incorporated.
- Baking Time: Baking time can vary depending on your oven. Start checking for doneness around 45 minutes.
- Frosting: Use your favorite store-bought or homemade chocolate frosting recipe.
- Storage: Store the frosted cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.