A snacking cake is, as you might expect, a cake for snacking. It consists of one layer and is, more often than not, baked in an 8×8-inch square pan. (Although truth be told, if it was baked in a 9-inch square pan, or even an 8- or 9-inch round one, I’d still be okay referring to it as a snack cake.) Snacking cakes are perfect after school cakes, or teatime cakes. They are wonderful in the morning — for breakfast or brunch — or when you need a pick-me-up with a cup of coffee at around 11 a.m. And I’m partial to a slice in the evening when I am staying up way too late binge watching Netflix (but maybe that is just me). I adore them beyond measure and develop them on the regular and here are a few of my faves for your baking-up pleasure – hope you end up digging them as much as I do . . . and there are more snacking cake recipes of mine on the writing page of this site if you become kind of snacking cake obsessed (like the best of us have . . . ).
Snacking Cake Recipes
Inspired by my mother-in-law’s blueberry buckle, this uber-moist cake is studded with blueberries and topped with a crispy, buttery crumb. It was one of my husband’s favorite treats growing up, and now my boys have deemed this snack cake rendition one of their favorites, too.
I have only wildly enthusiastic things to say about the taste of this chocolate chip snack cake, with its crisp, caramelized, chip-studded top, amazingly moist, vanilla-infused light crumb, speckling of chocolate morsels throughout, and sweet, but not too sweet, overall vibe.
I love one-bowl baking, almost as much as I love snack cakes. This one-bowl snack cake has the most tender and moist of almond-flavored crumbs and is studded throughout with bright red cherries — making it as pretty as it is tasty. Moreover, the crumb topping is sweet, crunchy and buttery and very marzipan-like in flavor, due to the addition of almond paste. The cake keeps on the counter for several days, if wrapped tightly. It is delicious with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream, but honestly it needs no accompaniment.
This apple snack cake beautifully showcases your bounty from the day spent in the orchard, or, if you’re me, the 20 minutes spent at the grocery store (sorry, haters). It’s perfect for last-minute baking (aka you forgot about the school bake sale) or for make-ahead baking (aka it freezes beautifully). What can I say, peeps, the cake is a winner and I think you’ll be pleased with it and all of its brown sugar-forward, super moist, fruity, crackly-topped goodness.
The beauty of this cake is not only its deliciousness, but the fact that you assemble it so quickly! The cake bakes up in about half an hour and can be brought to room temp after a quick stint in the freezer and then frosted within about 10 to 15 minutes of leaving the oven (you’re welcome). And when you turn to the sink after enjoying your first (or second) slice of this coconut yumminess, there will be very few dirty dishes greeting you due to the simplicity with which it was assembled.
Easy One-Bowl Apple Snack Cake
This apple snack cake has a soft and tender crumb and is loaded with fresh apples and generously coated with cinnamon. Prior to baking, the top of the cake is sprinkled with turbinado sugar, providing the prettiest sparkle and a perfect crunch. If you’d rather try a different fruit, substitute chunks of peaches, plums or even blueberries in their place, and omit the cinnamon if you like. RECIPE.
If you need more cake recipes, you know I’ve got ’em!