Moist Dark Cocoa Snack Cake

Name: Moist Dark Cocoa Snack Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 8
Ingredients: 1 ½ cups all-purpose flour; 1 cup dark cocoa powder; 1 cup granulated sugar; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 1 cup buttermilk; ½ cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; ½ cup hot water; 1 cup powdered sugar; 2 tablespoons cocoa powder; 1 tablespoon milk; ¼ teaspoon vanilla extract

Highlighted under: Classic Baking Ideas

I love baking, and there's nothing quite like the smell of a rich, chocolatey cake filling the kitchen. This Moist Dark Cocoa Snack Cake is my go-to indulgence when I need a quick treat. It's incredibly easy to whip up, and the use of dark cocoa gives it a depth of flavor that's hard to resist. Topped with a simple icing or just a dusting of powdered sugar, it’s perfect for any time of day. Trust me, once you try it, you'll wonder how you ever lived without this cake in your life!

Created by

Tabitha Collins

Last updated on 2026-02-16T09:13:37.274Z

When I first baked this Moist Dark Cocoa Snack Cake, I was blown away by how wonderfully oh-so-chocolatey it turned out! I opted for dark cocoa because it really amplifies the flavor without making the cake overly sweet. Each bite has a perfect balance of richness and moisture that pairs beautifully with a cup of coffee or tea.

I've experimented with adding a hint of espresso powder for an extra kick, and it makes a world of difference! This cake keeps well for days and is a fantastic dessert to make ahead of time for gatherings. I often bake two at once to ensure I have enough to share!

Why You'll Love This Recipe
Delectable rich chocolate flavor with a hint of darkness
Moist texture that stays fresh for days
Quick and easy to prepare for any occasion

Understanding the Ingredients

Each ingredient in this Moist Dark Cocoa Snack Cake plays a crucial role in achieving that perfect balance of flavor and texture. The dark cocoa powder is not just for rich color; it adds a profound chocolate flavor that pairs beautifully with the sweetness of the sugar. When using buttermilk, you're introducing acidity that interacts with the baking soda, ensuring the cake rises appropriately and remains tender. Using vegetable oil instead of butter contributes to moisture without overpowering the chocolate notes.

Pay attention to the eggs in this recipe; they not only bind the ingredients but also contribute to the cake's overall structure and lightness. Two large eggs provide enough lift while also enriching the batter. If you're out of eggs, aquafaba or unsweetened applesauce can serve as substitutes—3 tablespoons of aquafaba or ¼ cup of applesauce for each egg. This substitution will maintain the moisture and richness, though it may slightly alter the flavor profile.

Mastering the Baking Process

To ensure an even bake, always preheat your oven and allow it to reach the full temperature before placing the cake inside. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs attached, but not wet batter. Remember, baking times may vary slightly due to different oven types, so start checking at the 25-minute mark. If you notice the edges browning too quickly, consider placing a sheet of aluminum foil over the pan halfway through baking.

Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent it from becoming too soggy from steam. I also recommend allowing the cake to cool completely before icing. If you're pressed for time, you can chill it in the refrigerator for a faster cool-down, but ensure the icing doesn't harden too much by waiting at least 30 minutes after icing to slice.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 cup dark cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup hot water

For the Icing (optional)

1 cup powdered sugar
2 tablespoons cocoa powder
1 tablespoon milk
¼ teaspoon vanilla extract

You can feel free to adjust the sweetness as per your taste preference!

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.

Mix Dry Ingredients

In a large bowl, whisk together the flour, dark cocoa powder, sugar, baking soda, baking powder, and salt until well combined.

Combine Wet Ingredients

In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.

Combine Mixtures

Slowly add the wet ingredients to the dry mixture, stirring until just combined. Then, stir in the hot water until the batter is smooth.

Bake the Cake

Pour the batter into the prepared baking pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.

Make the Icing

While the cake cools, whisk together the powdered sugar, cocoa powder, milk, and vanilla until smooth.

Serve

Once the cake has cooled, drizzle the icing over the top or simply dust with powdered sugar before slicing and serving.

Enjoy this cake warm or at room temperature!

Pro Tips

For a unique twist, try adding a dash of chili powder to the batter for a subtle heat that complements the chocolate.

Storing and Serving Suggestions

This cake can be stored in an airtight container at room temperature for up to 4 days, maintaining its delicious moisture. For longer storage, you can freeze the uniced cake. Wrap it tightly in plastic wrap and aluminum foil, and it will keep for up to 3 months. When you're ready to enjoy it, simply thaw at room temperature before icing or serving. If you prefer a chilled cake, refrigerate for about an hour before slicing for a firmer texture.

For serving, this snack cake shines with a simple icing, but you can elevate it further by adding toppings like fresh berries, whipped cream, or a scoop of ice cream. If you're feeling adventurous, try adding citrus zest or a pinch of espresso powder to the batter for an intriguing twist. These additions will complement the dark chocolate and delight your taste buds.

Variations and Customizations

While the original version of this cake is utterly divine, you can customize it in a number of delicious ways. Consider adding chocolate chips to the batter for extra gooeyness, or fold in finely chopped nuts to enhance the texture with a bit of crunch. For a fruity flavor contrast, incorporate mashed bananas or applesauce for subtle sweetness and moisture, adjusting the granulated sugar accordingly to balance flavors.

If you want to make this cake gluten-free, simply swap the all-purpose flour with a one-to-one gluten-free baking blend. Always check your baking powder to ensure it's gluten-free as well. Additionally, you can experiment with alternative sweeteners like coconut sugar or honey if you prefer natural sweeteners, keeping in mind they may alter texture and moisture slightly, so adjustments may be needed.

Questions About Recipes

→ Can I use regular cocoa powder instead of dark cocoa?

Yes, but the flavor will be milder and less intense.

→ How should I store the leftover cake?

Store in an airtight container at room temperature for up to 3 days.

→ Can I freeze this cake?

Yes, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw before serving.

→ What can I substitute for buttermilk?

You can use milk mixed with a tablespoon of vinegar or lemon juice as a substitute.