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One-Pan Chocolate Chip Snack Cake
The secret here is mixing the batter directly in the baking pan, saving you from a sink full of dirty bowls. This rich cocoa cake relies on a classic pantry reaction between vinegar and baking soda to create a tender, fluffy crumb without any eggs or dairy. Finished with miniature chocolate chips and a crisp sugar crust, it's a simple treat that satisfies sweet cravings fast. You'll love how easily it bakes up on a busy evening.
Equipment
- Oven
- Cake Pan
Ingredients
- 1 2 ⁄ 3 cups all-purpose flour
- 1 cup packed brown sugar or granulated sugar
- 1 ⁄ 4 cup unsweetened baking cocoa
- 1 teaspoon baking soda
- 1 ⁄ 2 teaspoon salt
- 1 cup water
- 1 ⁄ 3 cup vegetable oil
- 1 teaspoon white vinegar
- 1 ⁄ 2 teaspoon vanilla
- 1 ⁄ 3 cup miniature chocolate chips
- 3 tablespoons granulated sugar
Instructions
- 1Preheat the oven to 350°F.
- 2Combine the all-purpose flour, brown sugar, unsweetened baking cocoa, baking soda, and salt directly in an ungreased 8-inch square baking pan.
- 3Mix the dry ingredients thoroughly with a fork. Pour in the water, vegetable oil, white vinegar, and vanilla extract, stirring until a smooth batter forms. Make sure to scrape the corners of the pan so no dry pockets of flour remain.
- 4Smooth the top of the batter into an even layer. Scatter the miniature chocolate chips and the 3 tablespoons of granulated sugar evenly over the surface.
- 5Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- 6Let the cake cool in the pan on a wire rack for at least 15 minutes before slicing. The crumb needs a little time to set up so it doesn't fall apart when cut.
Notes
- Variation: For a plain chocolate snack cake, omit the miniature chocolate chips and granulated sugar topping. Dust the baked cake with powdered sugar once cooled.
- Storage: Keep leftover cake tightly covered at room temperature for up to 3 days.
- Tip: Use a fork or a small silicone spatula to mix the batter in the pan to avoid scratching the bottom.