18 Delicious Snacking Cakes Recipes Easy

Delight in the simple joy of baking with our roundup of 18 Delicious Snacking Cakes Recipes Easy! Perfect for those moments when you crave something sweet without the fuss, these cakes are your ticket to quick, satisfying treats. Whether you’re a seasoned baker or just starting out, there’s something here to tempt your taste buds. So, preheat your oven and let’s dive into these irresistible delights!

Lemon Blueberry Snacking Cake

Zesty and bright, this Lemon Blueberry Snacking Cake is the perfect treat to whip up when you’re craving something sweet yet refreshing. Easy to follow, this recipe ensures a moist, flavorful cake every time, making it ideal for beginners and seasoned bakers alike.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt. Set aside.
3. In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 2 minutes.
4. Add 2 large eggs one at a time, beating well after each addition.
5. Mix in 1/2 cup whole milk, 1 tbsp lemon zest, and 2 tbsp lemon juice until combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
7. Gently fold in 1 cup fresh blueberries, being careful not to overmix.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Every bite of this cake offers a burst of juicy blueberries paired with the tangy freshness of lemon, creating a delightful balance of flavors. Serve it as is, or for an extra touch, dust with powdered sugar or drizzle with a simple lemon glaze.

Chocolate Chip Snacking Cake

Whipping up a delicious Chocolate Chip Snacking Cake is easier than you think, especially when you follow these simple, step-by-step instructions. Whether you’re a beginner or a seasoned baker, this guide will help you create a moist, flavorful cake that’s perfect for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup whole milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the melted butter and sugar until well combined.
3. Add the eggs one at a time, whisking well after each addition. Tip: Room temperature eggs blend more easily into the batter.
4. Stir in the vanilla extract and milk until the mixture is smooth.
5. In a separate bowl, sift together the flour, baking powder, and salt. Tip: Sifting helps to aerate the flour, resulting in a lighter cake.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
7. Fold in the chocolate chips evenly throughout the batter. Tip: Tossing the chocolate chips in a little flour before adding them can prevent them from sinking to the bottom of the cake.
8. Pour the batter into the prepared baking pan and smooth the top with a spatula.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Just out of the oven, this Chocolate Chip Snacking Cake boasts a tender crumb and a rich, buttery flavor with pockets of melted chocolate in every bite. Serve it warm with a scoop of vanilla ice cream for an indulgent treat, or enjoy it as is with your afternoon coffee.

Vanilla Bean Snacking Cake

Ready to dive into the world of baking with a simple yet elegant dessert? This Vanilla Bean Snacking Cake is perfect for beginners, offering a straightforward approach to creating a moist, flavorful treat that’s ideal for any occasion. Let’s get started with the basics.

Ingredients

– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 vanilla bean, split and seeds scraped
– 1/2 cup whole milk

Instructions

1. Preheat your oven to 350°F and lightly grease an 8-inch square baking pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter until creamy. Tip: Ensure the butter is at room temperature for easier mixing.
4. Add 2 large eggs one at a time to the butter, beating well after each addition.
5. Stir in the seeds from 1 vanilla bean until fully incorporated. Tip: For a stronger vanilla flavor, you can add an extra 1/2 tsp of vanilla extract.
6. Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so stir until the flour is just incorporated.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Moist and tender, this Vanilla Bean Snacking Cake boasts a rich vanilla flavor that’s perfectly balanced with a subtle sweetness. Serve it dusted with powdered sugar or alongside fresh berries for a delightful contrast.

Cinnamon Sugar Snacking Cake

Every baker needs a simple, foolproof recipe in their arsenal, and this Cinnamon Sugar Snacking Cake is just that. Easy to whip up with pantry staples, it’s the perfect treat for any time of day, offering a comforting blend of warm cinnamon and sweet sugar in every bite.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt.
3. Add 1/2 cup melted unsalted butter, 1/2 cup milk, 1 large egg, and 1 tsp vanilla extract to the dry ingredients. Mix until just combined.
4. Pour the batter into the prepared pan, smoothing the top with a spatula.
5. In a small bowl, mix 2 tbsp granulated sugar with 1 tsp ground cinnamon. Sprinkle evenly over the batter.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before serving.

This cake boasts a tender crumb and a delightful cinnamon-sugar crust that crackles slightly when cut. Try serving it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Banana Bread Snacking Cake

Great for those who love the comforting taste of banana bread but crave a simpler, snackable version, this Banana Bread Snacking Cake is your go-to recipe. It’s moist, flavorful, and perfect for any time of the day, requiring minimal effort for maximum delight.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 3 ripe bananas, mashed
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Tip: Sifting the flour can make your cake lighter.
3. In a large bowl, mix 3/4 cup granulated sugar and 1/2 cup melted unsalted butter until well combined.
4. Beat in 2 large eggs, one at a time, then stir in 3 mashed ripe bananas and 1 tsp vanilla extract. Tip: The riper the bananas, the sweeter and more flavorful your cake will be.
5. Gradually fold the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can lead to a dense cake, so mix until you no longer see flour streaks.
6. If using, gently stir in 1/2 cup chopped walnuts.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Best enjoyed fresh, this cake boasts a tender crumb and rich banana flavor, with the optional walnuts adding a delightful crunch. Serve it as is, or with a dollop of whipped cream for an extra indulgent treat.

Pumpkin Spice Snacking Cake

Very few things signal the arrival of fall quite like the warm, inviting aroma of pumpkin spice wafting through the kitchen. This Pumpkin Spice Snacking Cake is a breeze to make, offering a moist, flavorful treat that’s perfect for any time of day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 cup pumpkin puree
• 1/2 cup buttermilk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground ginger. Tip: Sifting the dry ingredients can help avoid lumps in your batter.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
4. Beat in 1 large egg, then mix in 1 cup pumpkin puree, 1/2 cup buttermilk, and 1 tsp vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to a dense cake, so stop as soon as the flour disappears.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Just out of the oven, this cake boasts a tender crumb and a perfect balance of sweet and spice. Serve it dusted with powdered sugar or topped with a dollop of whipped cream for an extra special touch.

Carrot Cake Snacking Cake

Every baker needs a reliable, easy-to-make cake in their repertoire, and this Carrot Cake Snacking Cake is just the ticket. Perfect for beginners, this recipe walks you through each step to ensure a moist, flavorful cake every time.

Ingredients

• 1.5 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 0.5 tsp salt
• 0.5 cup granulated sugar
• 0.5 cup packed brown sugar
• 0.75 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups grated carrots
• 0.5 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and grease an 8-inch square baking pan.
2. In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, and 0.5 tsp salt.
3. In a large bowl, beat 0.5 cup granulated sugar, 0.5 cup packed brown sugar, and 0.75 cup vegetable oil until well combined.
4. Add 2 large eggs one at a time to the sugar mixture, beating well after each addition, then stir in 1 tsp vanilla extract.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Fold in 2 cups grated carrots and 0.5 cup chopped walnuts until evenly distributed.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Velvety and moist, this carrot cake is packed with flavor and texture from the carrots and walnuts. Serve it as is for a simple treat, or dress it up with a dollop of cream cheese frosting for extra indulgence.

Apple Cinnamon Snacking Cake

For those who love the comforting duo of apples and cinnamon, this snacking cake is a must-try. It’s simple to make, requiring just a few basic ingredients, and the result is a moist, flavorful cake that’s perfect for any time of day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 2 medium apples, peeled and diced

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon until well combined.
3. In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar together until light and fluffy, about 2 minutes.
4. Add 2 large eggs one at a time to the butter mixture, beating well after each addition. Stir in 1 tsp vanilla extract.
5. Alternately add the flour mixture and 1/2 cup sour cream to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Gently fold in 2 medium apples, peeled and diced, until evenly distributed throughout the batter.
7. Pour the batter into the prepared baking pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Apple Cinnamon Snacking Cake is wonderfully moist with tender chunks of apple and a warm cinnamon flavor. Serve it as is, or with a dollop of whipped cream for an extra special treat.

Peanut Butter Snacking Cake

Very few desserts strike the perfect balance between simplicity and indulgence like this Peanut Butter Snacking Cake. Ideal for beginners, this recipe walks you through each step to ensure a delicious outcome every time.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat your oven to 350°F and grease an 8-inch square baking pan.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Tip: Sifting the dry ingredients can prevent lumps in your batter.
3. In a large bowl, beat 1/2 cup creamy peanut butter, 1/2 cup granulated sugar, and 1/4 cup packed light brown sugar until smooth. Tip: Room temperature peanut butter mixes more easily.
4. Add 1 large egg to the peanut butter mixture and beat until fully incorporated.
5. Stir in 1/2 cup whole milk and 1 tsp vanilla extract until the mixture is smooth.
6. Gradually mix the dry ingredients into the wet ingredients, then fold in 1/4 cup melted unsalted butter. Tip: Do not overmix to keep the cake tender.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Soft and moist, this cake boasts a rich peanut butter flavor that’s not overly sweet. Serve it warm with a drizzle of chocolate sauce for an extra decadent touch.

Red Velvet Snacking Cake

Whipping up a Red Velvet Snacking Cake is simpler than you might think, and it’s perfect for those moments when you crave something sweet without the fuss of a layered cake. With its vibrant color and tender crumb, this cake is a joy to make and even more delightful to eat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1 tsp cocoa powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 large egg
• 1 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, 1 tsp cocoa powder, and 1/2 tsp salt until well combined.
3. In another bowl, mix 1 cup buttermilk, 1/2 cup vegetable oil, 1 large egg, 1 tbsp red food coloring, 1 tsp vanilla extract, and 1 tsp white vinegar until smooth.
4. Tip: Ensure all wet ingredients are at room temperature to achieve a smooth batter.
5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to keep the cake tender.
6. Tip: Use a spatula to gently fold the batter, scraping the bottom of the bowl to incorporate all the dry ingredients.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: Check the cake at the 25-minute mark to prevent overbaking, as oven temperatures can vary.
10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

So moist and subtly chocolatey, this Red Velvet Snacking Cake is a treat that’s as easy to make as it is to love. Serve it dusted with powdered sugar or with a dollop of cream cheese frosting for an extra special touch.

Coconut Lime Snacking Cake

Every baker knows the joy of a simple, flavorful cake that comes together with minimal fuss. This Coconut Lime Snacking Cake is just that—a moist, tender crumb infused with tropical flavors, perfect for any time of day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened shredded coconut
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut milk
• 1/4 cup vegetable oil
• 1 large egg
• 2 tbsp lime zest
• 2 tbsp lime juice
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup unsweetened shredded coconut, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until well combined.
3. In a separate bowl, mix 1/2 cup coconut milk, 1/4 cup vegetable oil, 1 large egg, 2 tbsp lime zest, 2 tbsp lime juice, and 1/2 tsp vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to ensure a tender cake.
5. Transfer the batter to the prepared pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Just out of the oven, this cake boasts a delicate crumb with a bright lime flavor and a subtle coconut undertone. Serve it dusted with powdered sugar or topped with a dollop of whipped cream for an extra special treat.

Almond Poppy Seed Snacking Cake

Unveiling the simplicity and delight of baking with our Almond Poppy Seed Snacking Cake, a perfect treat for any time of the day. This guide will walk you through each step, ensuring a delicious outcome even for beginners.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup poppy seeds
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp almond extract
• 1 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup poppy seeds, 1 tsp baking powder, and 1/4 tsp salt.
3. In a separate bowl, cream 1/2 cup unsalted butter until light and fluffy, about 2 minutes.
4. Beat in 2 large eggs one at a time, then stir in 1 tsp almond extract.
5. Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Every bite of this cake offers a moist, tender crumb with the nutty flavor of almonds and the subtle crunch of poppy seeds. Serve it dusted with powdered sugar or alongside a cup of tea for a comforting snack.

Strawberry Shortcake Snacking Cake

Every baker needs a go-to recipe that’s both simple and satisfying, and this Strawberry Shortcake Snacking Cake fits the bill perfectly. Easy to make and even easier to love, it’s a delightful treat that combines the classic flavors of strawberry shortcake in a convenient, snackable form.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup whole milk
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh strawberries, diced
• 1 tbsp granulated sugar (for strawberries)

Instructions

1. Preheat your oven to 350°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup melted unsalted butter, 1/2 cup whole milk, 1 large egg, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the cake tender.
5. Gently fold in 1 cup diced fresh strawberries that have been tossed with 1 tbsp granulated sugar.
6. Spread the batter evenly into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Great for any occasion, this cake boasts a moist, tender crumb with pockets of sweet, juicy strawberries. Serve it as is for a simple treat, or dress it up with a dollop of whipped cream and fresh strawberry slices for an extra special dessert.

Double Chocolate Snacking Cake

Delightfully rich and effortlessly simple, this Double Chocolate Snacking Cake is the perfect treat for those moments when only chocolate will do. Designed with beginners in mind, this guide will walk you through each step to ensure a moist, decadent result every time.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• 1/2 cup semisweet chocolate chips

Instructions

1. Preheat your oven to 350°F and lightly grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt until well combined.
3. Add 1 cup water, 1/3 cup vegetable oil, 1 tbsp white vinegar, and 1 tsp vanilla extract to the dry ingredients. Stir until just combined; avoid overmixing to keep the cake tender.
4. Fold in 1/2 cup semisweet chocolate chips, then pour the batter into the prepared pan, smoothing the top with a spatula.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.

Out of the oven, this cake boasts a moist crumb and intense chocolate flavor, thanks to the double dose of cocoa and chocolate chips. Serve it warm with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra indulgent treat.

Espresso Snacking Cake

Whether you’re a coffee aficionado or just looking for a simple yet sophisticated treat, this Espresso Snacking Cake is the perfect pick-me-up. With its rich coffee flavor and tender crumb, it’s ideal for any time of day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup whole milk
• 2 tbsp instant espresso powder
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1 tsp baking powder, and 1/2 tsp salt until well combined.
3. In a separate bowl, mix 1/2 cup melted unsalted butter, 2 large eggs, 1/2 cup whole milk, 2 tbsp instant espresso powder, and 1 tsp vanilla extract until smooth.
4. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to keep the cake tender.
6. Tip: Use a spatula to fold the batter gently, scraping the sides of the bowl to incorporate all the flour.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: Check the cake at the 25-minute mark to prevent overbaking, as oven temperatures can vary.
10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Soft and moist with a deep coffee flavor, this Espresso Snacking Cake is delightful on its own or paired with a dollop of whipped cream. Serve it as an afternoon treat or a dessert with a dusting of powdered sugar for extra elegance.

Maple Walnut Snacking Cake

Zesty mornings call for something sweet and satisfying, and this Maple Walnut Snacking Cake is just the ticket. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup pure maple syrup
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, mix 1/4 cup pure maple syrup, 1/2 cup melted unsalted butter, 2 large eggs, and 1 tsp vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined to avoid overmixing.
5. Fold in 1/2 cup chopped walnuts, ensuring they’re evenly distributed throughout the batter.
6. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

You’ll love the moist texture and the rich, maple-infused flavor of this cake. For an extra touch, serve warm with a drizzle of maple syrup or a scoop of vanilla ice cream.

Raspberry Lemonade Snacking Cake

Start by preheating your oven to 350°F and greasing an 8-inch square baking pan to ensure your cake doesn’t stick. This Raspberry Lemonade Snacking Cake is the perfect blend of tart and sweet, ideal for those who love a refreshing dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup fresh raspberries

Instructions

1. Preheat the oven to 350°F and grease an 8-inch square baking pan with butter or non-stick spray.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt until well combined.
3. In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4. Add 2 large eggs one at a time, beating well after each addition.
5. Mix in 1/2 cup buttermilk, 1 tbsp lemon zest, and 2 tbsp lemon juice until just combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing.
7. Gently fold in 1 cup fresh raspberries with a spatula to distribute evenly without breaking them.
8. Pour the batter into the prepared pan and smooth the top with the spatula.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The cake boasts a moist, tender crumb with bursts of juicy raspberries and a bright lemon flavor. Serve it dusted with powdered sugar or alongside a scoop of vanilla ice cream for an extra special treat.

Oatmeal Raisin Snacking Cake

Every baker needs a go-to recipe that’s both simple and satisfying, and this Oatmeal Raisin Snacking Cake fits the bill perfectly. It’s a comforting treat that combines the heartiness of oats with the sweetness of raisins, all in a moist, easy-to-make cake.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup rolled oats
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup raisins
• 1 cup milk

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup rolled oats, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup melted unsalted butter, 2 large eggs, 1 tsp vanilla extract, and 1 cup milk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to a tough cake, so mix until you no longer see dry flour.
5. Fold in 1 cup raisins gently into the batter.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 25 minutes to avoid overbaking.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: This step ensures the cake sets properly and is easier to slice.

Zesty with a hint of warmth from the raisins, this cake boasts a tender crumb and a slightly chewy texture from the oats. Serve it warm with a dollop of whipped cream or enjoy it as is for a delightful snack any time of the day.

Conclusion

Delightful, isn’t it? This roundup of 18 easy snacking cake recipes offers a treasure trove of sweet simplicity perfect for any occasion. Whether you’re a novice or a seasoned baker, there’s something here to spark joy in your kitchen. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the sweetness on Pinterest. Happy baking!

Bella Bacinos