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 – and I actually do so below . . .)
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 cake slice in the evening when I am staying up way too late binge watching Netflix (but maybe that is just me).
I adore them (and all cakes!) 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.
This fantastically fudge-y and chocolate-y cake gets its “wacky” moniker from the fact that cake calls for no dairy or eggs – in other words, without the frosting, it’s VEGAN! A little vinegar is the cake’s secret ingredient . . . it is as one-bowl and easy-peasy as they come and is the perfect cake for the most celebratory of occasions.
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.
A gluten-free recipe that pairs hazelnuts with chocolate to create a light and delicious cake.
The most delicious of spiced holiday cakes with a tangy cream cheese frosting.
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.
Yes! Snacking cakes can be made in skillets! It’s true – and they are amazing and easy and this peach and sour cream one, in particular is beyond yum, just sayin’.
Another snacking cake in a round pan (sorry haters) and this one is GF and FANTASTIC. Fudgy and easy; freezes beautifully and is divine with a dollop of creme fraiche.
Another round cutie and this one with plums and brown sugar – perfect use for those end of summer plums . . .
8+ Snacking Cake Recipes: Brown Sugar Plum Cake
- 7 small red sugar plums, or another variety
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 2/3 cup vegetable oil
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 yolk
- 2 teaspoons vanilla extract
- 2/3 cup sour cream
- Turbinado Sugar, for Sprinkling
- Preheat the oven to 350-degrees. Generously grease a 9-inch spring form pan with cooking spray or softened butter and line with parchment You can also use a 9-inch cake pan, but you might have a little more trouble removing the cake from the pan.
- Slice the plums in half and remove the pits.
- Combine the flour, baking powder and salt in a small bowl and whisk to combine.
- In a medium-sized bowl, combine the oil and sugar and whisk vigorously to combine. And the egg, yolk and vanilla, and whisk again. Add the sour cream and whisk a final time.
- Add the dry ingredients to the wet and with a rubber spatula, gently fold to combine. Do not over mix. Stop folding when there is still a streak of flour or two.
- Transfer the batter to the prepared pan and decoratively place the plum halves on top, skin side down.
- Generously sprinkle the cake with Turbinado sugar and place in the preheated oven for about 40 minutes, rotating the cake at 20 minutes and testing it for doneness at 35. The cake can be pulled from the oven when a tester inserted in the center comes out with only a moist crumb or two. Once cooled enough to handle, remove the sides of the pan. Using a large spatula, slide the cake onto a platter or cake stand. Serve slices warm or at room temperature, with vanilla ice cream or whipped cream.