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Chocolate Snack Cakes

I got this recipe off the back of a can of cocoa several years ago.  I have never made this recipe as a layer cake or a sheet cake.  I always make them in some form of cupcake pan...preferably a mini fluted cake pan and I always cover them in a glaze or whipped cream or ice cream rather than frosting.  You can try this batter in other forms if you want but I can’t tell you baking times so you’ll have to figure that out for yourself.

This cake starts with a VERY thin batter.  When I say “thin” I mean watery.  That’s ok.  It also bakes up with a wet-looking top.  When you touch it, however, it will be springy and a tester will come out clean even though the tops will look not quite done.  The tops also fall nearly flat after they cool which to me is fine because I always make them in mini bundt type pans so they require no slicing of the tops to lay flat on the plate.  See what I mean about baking them in other types of pans?


  • 2C sugar
  • 1-3/4C flour
  • 3/4 C cocoa
  • 1-1/2 tsp baking powder
  • 1-1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1C milk
  • 1/2C oil
  • 2 tsp vanilla
  • 1C boiling water


Preheat oven to 350°. 

In a large mixing bowl, stir together all dry ingredients.  Add eggs and milk.  Drizzle in oil.  Add vanilla.  Beat until well combined.  Slowly add boiling water being careful not to splash.  Once incorporated, beat for a minute or so.  Batter will be extremely thin.

Spray two 6-cup mini fluted cake pans with PAM.  Fill cups 2/3 full.

Bake for about 25 minutes until top springs back when touched even though it might look wet and a tester comes out clean.  (Sometimes as they’re baking, the tops will look like little volcanos in which you can see the batter bubbling.) Cool in pans 10 minutes.  Remove from pans and turn fluted side up to finish cooling.  Cakes will feel somewhat sticky.

Prepare icing drizzle:

  • Melt 1/3 cup butter in a medium bowl.
  • Add 2C confectioner’s sugar
  • Add 1-1/2 tsp vanilla
  • Add 2-4 TBSP hot water

Mix until smooth.  Using a round bottom measuring tablespoon, pour 2 tablespoons into center and use the back of the spoon to swirl the icing over the edges.

These little cakes are perfect for snacks but they also look really pretty served at the table for dessert.