By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 12
233 cal · 45 min
Chocolate Snack Cake
Recipe GLPRc032b2d7c398fd
A simple, deeply chocolatey snack cake with a tender crumb and easy preparation. This classic treat features Dutch-processed cocoa and a scatter of mini chocolate chips across the top. Perfect for serving with coffee or enjoying straight from the pan.
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Ingredients
1¾ cups All-purpose flour
1 cup Packed brown sugar
¼ cup Dutch-processed baking cocoa
1 tsp Baking soda
1 tsp Baking powder
½ tsp Salt
1 cup Buttermilk
⅓ cup Canola oil
1 Egg
1 tsp White vinegar
1 tsp Vanilla extract
½ cup Mini semi-sweet chocolate chips
Directions
Preheat your oven to 350°F (175°C).
Prepare an 8 x 8 inch baking pan by lightly greasing it with oil or butter, or line the bottom and sides with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, brown sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
In a separate bowl, whisk together the buttermilk, canola oil, egg, vinegar, and vanilla extract until well blended.
Pour the wet ingredient mixture into the dry ingredients and gently stir just until no flour streaks remain. Do not overmix; the batter should be thick and uniform.
Pour the batter into your prepared pan, smoothing the surface lightly with a spatula.
Sprinkle the mini chocolate chips evenly over the top of the batter.
Place the pan in the preheated oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the cake to cool in the pan for 10 to 15 minutes before serving, then turn out onto a wire rack if desired or serve directly from the pan.
Comments
Every ingredient is a pantry staple at every Charlotte chain—flour, brown sugar, cocoa, baking soda, baking powder, salt, buttermilk, canola oil, eggs, vinegar, vanilla, and chocolate chips require no special trip. At roughly $0.80 to $1.20 per serving, the cost is driven by cocoa powder and chocolate chips, both cheap. The 45-minute stated time is honest for a sheet cake: 10 minutes prep, 30 minutes bake, 5 minutes cool. It's a straightforward one-bowl or two-bowl mixing job that needs no attention after the pan goes in, making it family-friendly and reliable for weeknight dessert. Leftovers keep well wrapped at room temperature for 2–3 days and reheat gently, or stay fine unheated.
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