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.