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Chocolate Chip Snack Cake
Chocolate Chip Snack Cake is a simple chocolate-infused cake that is quick to mix and easy to love! This snack cake recipe is packed with pecans, brown sugar, cinnamon, and more!
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (113 g) sour cream
- 1 1/4 cups (212 g) chocolate chips*, divided
- 1/2 cup (60 g) chopped pecans
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Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan.
- Whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, and mix well. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the sour cream. Stir in 1/2 cup (85g) chocolate chips and the pecans.
- Transfer the batter to the prepared pan. Bake 28-32 minutes, or until a pick inserted into the center comes out clean.
- Set the pan on a wire rack. Sprinkle 3/4 cup (127g) chocolate chips on top of the warm cake. Wait 5 minutes. Then, using an offset spatula, spread the chocolate to cover top of cake. Allow the cake to cool completely.
Notes
- *Use any kind of chocolate chips you'd like. If you're going to frost the cake, I recommend semisweet chips in the cake and for the frosting. Without the frosting, milk chocolate chips work well in the cake.
- Store in an airtight container at room temperature up to 3 days.
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