Whoever came up with the concept of “snack cake” knows what’s good. Such clever wording that makes it seem totally acceptable to snack on cake any time of day. I can totally get on board with that. Plus I’m sure a little more sugar is just what you needed after Halloween. Why not keep the sugar high going all the way until Thanksgiving? The entire process of making this cake is just as casual as its name suggests. No layers to assemble and no fancy frosting designs. Just delicious cake topped with vanilla icing and a crazy dose of sprinkles.
I based this cake off of Momofuku’s chocolate chip cake and it may be my new favorite cake ever. It is such an easy recipe and the final texture of the cake is perfection. I even reduced the amount of sugar from what was in their original recipe and I didn’t notice a difference. The cake is super moist and tasted just as amazing three days after it was made, which was slightly problematic when I couldn’t stop eating it.
If you need a few days to recover from the weekend, I understand. Enjoy some green smoothies and salads, but then you seriously have to try this cake!
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 3 eggs
- 1/2 cup buttermilk
- 1/2 cup grapeseed oil
- 1 Tbsp. vanilla extract
- 1 1/2 cups cake flour
- 1 tsp. baking powder
- 1 tsp. salt
- 3/4 cup mini chocolate chips
- 1 stick unsalted butter, room temperature
- 3-4 cup confectioner's sugar (depending on consistency you want)
- 1/4 cup milk
- 1/2 tsp. vanilla extract
- Preheat oven to 350 degrees F. Grease a 9" x 9" cake pan.
- Combine butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Cream on medium-high speed for 2-3 minutes. Scrape bowl and add eggs. Beat on medium-high for another 2-3 minutes.
- With the mixer on low, slowly add the buttermilk, oil and vanilla. Continue mixing for 4-6 minutes, until the mixture is totally homogeneous. Then add the flour, baking powder, and salt. Mix on low speed, just until combined. Fold in the chocolate chips and pour batter into pan. Bake 20-25 minutes, until a toothpick comes out clean.
- Allow cake to cool. Combine ingredients for frosting in the bowl of a stand mixer fitted with the paddle attachment. Beat for 3-5 minutes and then frost cake and enjoy!