EASY VANILLA SNACK CAKE RECIPE
This Easy Vanilla Snacking Cake makes a celebration possible any day of the week with just a little bit of effort! This is a no-mixer-required, two-bowl cake that is baked in an 8x8 pan and comes out tender and soft.
Provided by Jess Smith via Inquiring Chef
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Spray an 8x8 pan with nonstick cooking spray.
- In one medium mixing bowl whisk together flour, baking powder, and salt.
- In a larger mixing bowl whisk together the egg, vanilla, and sugar until smooth. Add milk, sour cream, and vegetable oil and mix again until smooth.
- Pour the dry ingredients over the wet ingredients stir until just combined (no dry spots should remain; but the batter will be lumpy).
- Pour cake batter into prepared pan.
- Bake until the center is firm and the cake is golden on top, 33 to 36 minutes.
- Let cake cool in the pan before slicing and serving.
Nutrition Facts : ServingSize 1 slice, Calories 232 kcal, Carbohydrate 47 g, Protein 5 g, Fat 3 g, SaturatedFat 2 g, TransFat 0.002 g, Cholesterol 26 mg, Sodium 65 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 1.3 g
SWEET-AND-SALTY SNACK-FOOD CAKE
You won't be able to resist this layer cake: It's loaded with fun snacks.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 slices of cake
Number Of Ingredients 21
Steps:
- Make the cake: Preheat the oven to 350˚. Butter the bottom and sides of two 9-inch round cake pans. Dust with flour and tap out the excess; set aside. Whisk the flour, baking powder, salt and baking soda in a medium bowl.
- Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed, scraping down the bowl as needed, until very light and fluffy, 5 to 7 minutes. Beat in the eggs, one at a time, until combined; continue beating until well blended, 1 to 2 more minutes. Reduce the speed to medium low; beat in the flour mixture in three batches, alternating with the buttermilk and vanilla in two batches, until just smooth (it's OK if the batter looks curdled at first-it will smooth out). Stir the batter a few times with a rubber spatula to make sure it's blended.
- Divide the batter between the prepared pans. Bake until the cakes are browned, the edges begin to pull away from the pans and the centers spring back when pressed, 35 to 45 minutes. Transfer to a rack and let cool 10 minutes in the pans, then remove the cakes to the rack to cool completely.
- While the cakes cool, make the crumble: Toss the potato chips, cookies, coconut, melted butter and brown sugar in a medium bowl until well coated. Spread on a baking sheet and bake until lightly browned, about 10 minutes. Let cool, then stir in the chocolate-covered raisins and/or nuts; set aside.
- Make the frosting: Mix the brown sugar and 2 tablespoons heavy cream in a small microwave-safe bowl; microwave, stirring once or twice, until smooth, 45 seconds to 1 minute. Let cool slightly. Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Beat in the confectioners' sugar in two batches until smooth and fluffy. Add the brown sugar mixture; beat on medium-high speed until fluffy and spreadable, 1 to 2 more minutes.
- Make the ganache: Combine the remaining 1/3 cup heavy cream and the chopped chocolate in a microwave-safe measuring cup or bowl; microwave, stirring every 30 seconds, until melted, about 1 minute. Let the ganache cool until it's thickened but still spreadable.
- Put 1 cake layer on a cake stand or serving plate. Top with 1 cup frosting, spreading it to the edges. Sprinkle with a heaping 1/2 cup of the crumble, gently pressing it into the frosting. Top with the second cake layer. Cover the top and sides of the cake with a thin layer of frosting (this is the crumb coat-it doesn't have to be perfect). Refrigerate until the frosting is set, 15 to 20 minutes. Cover with the remaining frosting. Press some of the remaining crumble around the bottom of the cake. Spoon the ganache over the top of the cake and gently spread, letting it drip down the sides. Sprinkle with the remaining crumble.
EASY SNACK CAKE
I needed SOMEthing sweet for an afternoon snack and modified a shortbread recipe to come up with this. It's not chocolate, but I have used vanilla instead of lemon, omitted the peel and added about 1/2 cup chocolate chips because that was the only chocolate in the house. This is a fairly dense, hearty cake
Provided by Countrywife
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Beat eggs with sugar.
- Add remaining ingredients and mix well.
- Pour into well greased 8 x 8-inch pan.
- Bake at 325°F for 30 minutes or until tests done.
Nutrition Facts : Calories 368.9, Fat 22.6, SaturatedFat 3.2, Cholesterol 52.9, Sodium 374.8, Carbohydrate 39.1, Fiber 1.8, Sugar 25.7, Protein 4.6
THE BEST CHOCOLATE SNACK CAKE
A cake I have made for years, it always bakes out moist and delicious, I also like to add in 1 teaspoon cinnamon into the dry mix :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees F.
- Set oven to second-lowest rack.
- Grease an 8 x 8-inch square baking pan.
- In a bowl mix together the first 6 dry ingredients.
- In another bowl whisk the water or milk with oil, egg, vinegar and vanilla; add to the dry ingredients and mix until combined.
- Transfer/spread into prepared baking pan.
- Sprinkle chocolate chips and walnuts over batter, swirl with a knife to mix into batter.
- Bake 30-35 minutes or until cake tests done.
Nutrition Facts : Calories 489.4, Fat 20.9, SaturatedFat 4.3, Cholesterol 35.2, Sodium 493.6, Carbohydrate 72.7, Fiber 3.2, Sugar 41, Protein 6.9
MOIST GINGERBREAD SPICE SNACK CAKE
This is my flavorfully spiced and moist version of the timeless classic gingerbread. The spice flavor is incredible! For different pan size options, see my recipe notes below.
Provided by Sally
Categories Cake
Time 3h55m
Number Of Ingredients 19
Steps:
- Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Grease a 9-inch springform pan. Set aside.
- In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together until combined. Set aside. In a separate bowl, whisk the molasses and hot water together.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the brown sugar and beat on high speed for 1 minute until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, beat in the egg and vanilla until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Avoid overmixing. Batter will be thin. Whisk out any big lumps.
- Pour batter into prepared pan. Bake for around 35 minutes or until the cake is baked through. All ovens are different and your cake could take a little more or less time. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean with only a couple moist (not wet) crumbs, it is done. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
- In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until creamy and no lumps remain- about 2 minutes. Add confectioners' sugar, milk, and vanilla extract. Beat on low speed for 20 seconds then increase to high speed until everything is completely combined and the frosting is creamy. Taste. Add a pinch of salt if frosting is too sweet. Spread on top of cake. Spread around the sides if you have extra frosting.
- Slice, serve, enjoy! Leftover frosted cake keeps well covered tightly in the refrigerator for up to 5 days. The flavor gets even better after a day or two.
SNACK CAKE
"This cake packs and travels well since the topping bakes down into it," says Liz Raether of Algoma, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar; beat in egg until light and fluffy. Combine flour, baking powder and salt. In another bowl, combine buttermilk and vanilla. Add dry ingredients to the creamed mixture alternately with buttermilk mixture; mix well. Fold in marshmallows and chips. Pour into a greased and floured 13x9-in. baking pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 250 calories, Fat 11g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 216mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
SNACK CAKE CRèME
Provided by Lara Ferroni
Categories Milk/Cream Dessert Quick & Easy Simmer Butter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield about 1 cup crème
Number Of Ingredients 7
Steps:
- Combine the flour and milk in a saucepan over medium heat to form a thin, pale paste, about 4 to 5 minutes, stirring constantly. Be careful not to brown the roux. Stir in the sugar and continue to cook until smooth, about 2 to 3 minutes. Remove from the heat and stir in the vanilla. Cover and refrigerate to cool completely.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter and coconut oil until light, about 1 minute. Add the cooled flour paste and beat until creamy, about 5 minutes. Store in an airtight container at room temperature for up to 2 days.
BANANA SNACK CAKE
Light, but moist banana snack cake. Enjoy plain or frost with your favourite frosting. Makes an 8x8-inch or 9-inch round cake or double for a 9x13-inch cake.
Provided by Jennifer
Categories Dessert
Time 55m
Number Of Ingredients 9
Steps:
- Take your butter, eggs and milk out of the refrigerator to come to room temperature before starting.
- Preheat oven to 350F (regular bake/not fan assisted). *Reduce temperature by 25F for glass pans or very dark (black) baking pans.
- Prepare an 8x8-inch square cake pan or 9-inch round cake pan or springform baking pan (or 9x13-inch pan if doubling the recipe) by spraying with baking spray, cooking spray or by brushing lightly with vegetable oil. If you want to remove the entire cake from the pan easily, line the bottom of the pan with parchment paper. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter at medium speed for 1-2 minutes. Reduce speed to medium-low and gradually add the sugar until all the sugar has been added. Break the eggs into a small bowl and beat with a fork slightly. Add eggs to the batter and beat in thoroughly. Scrape down the bowl well and remix briefly. Add mashed banana and vanilla and beat in.
- In a medium bowl, whisk dry ingredients together the flour, baking soda and salt. With mixer on medium-low, add the flour mixture to batter, alternately with the milk. (That means to add 1/3 of the flour, followed by 1/2 of the milk, the next 1/3 of the flour, the remaining milk and then the remaining flour mixture). Mix just until combined and smooth. (Do not over-mix after adding the flour).
- Pour batter into prepared pan and smooth and level the top of the batter.
- Bake at 350F 35-40 minutes (for 8x8 or 9-inch round cakes), or until a tester inserted in the centre of the cake comes out clean. (9x13 may take slightly longer. If doing a 1/2 recipe in a loaf pan, start checking earlier). Baking time will vary, depending on oven and baking pan. Check regularly after 30 minutes of baking. Avoid opening the oven door until you feel that the cake is ready to be tested. It is ready to be tested when it is slightly domed (not concave on top) and evenly golden.
- Remove cake from oven and allow to cool in the pan completely, or at least 20-25 minutes, before removing from the pan to a wire rack to cool.
- See below for some optional frosting options. If frosting, ensure that the cake is fully cooled before adding any frosting.
Nutrition Facts : Calories 403 kcal, Carbohydrate 67 g, Protein 6 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 78 mg, Sodium 341 mg, Fiber 1 g, Sugar 41 g, UnsaturatedFat 5 g, ServingSize 1 serving
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