Description
Copycat Chocolate Snack Cake with moist chocolate layers, fluffy cream filling, and sweet frosting – a nostalgic homemade treat.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- 2 tsp vanilla extract
- 1 cup hot water or hot coffee
- 1/2 cup unsalted butter, softened (for filling)
- 1 1/2 cups powdered sugar (for filling)
- 1 tsp vanilla extract (for filling)
- 1–2 tbsp heavy cream or milk (for filling)
- 1/4 tsp salt (optional, for filling)
- 1/4 cup unsalted butter, softened (for frosting)
- 1 1/2 cups powdered sugar (for frosting)
- 2 tbsp milk or cream (for frosting)
- 1/4 tsp vanilla extract (for frosting)
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13” or two 8×8” pans with parchment paper and lightly grease.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, granulated sugar, and brown sugar.
- In another bowl, mix eggs, oil, buttermilk, and vanilla extract. Gradually add to the dry ingredients.
- Slowly add hot water or coffee to the batter and mix until smooth. Batter will be thin.
- Pour into prepared pan(s) and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- For the filling, beat butter until fluffy, then gradually add powdered sugar, vanilla, and cream. Mix until smooth.
- Slice cake in half horizontally (or use two layers). Spread filling evenly, then top with second cake layer.
- For the frosting, beat butter until creamy. Add powdered sugar, milk, and vanilla. Mix until fluffy and smooth.
- Spread frosting on top of cake and optionally dust with powdered sugar. Chill for 30 minutes before slicing.
Notes
- Use coffee instead of water to deepen the chocolate flavor.
- Refrigerate the cake before slicing for cleaner layers.
- Store in the fridge in an airtight container for up to 5 days.
- Parchment paper helps prevent sticking and makes layering easier.
- Add sprinkles, mint extract, or peanut butter for fun variations.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Copycat Chocolate Snack Cake, nostalgic dessert, homemade Little Debbie cake, chocolate layer cake, easy snack cake recipe
