Moist Dark Cocoa Snack Cake

Name: Moist Dark Cocoa Snack Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 9 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; ¾ cup unsweetened dark cocoa powder; 1 ½ teaspoons baking soda; ½ teaspoon salt; 1 cup buttermilk, at room temperature; ½ cup vegetable oil; 2 large eggs; 2 teaspoons vanilla extract; 1 cup boiling water; ½ cup unsalted butter, softened; ⅔ cup unsweetened dark cocoa powder; 3 cups powdered sugar; 1/3 cup milk; 1 teaspoon vanilla extract

Highlighted under: Home Baking Ideas

I find myself reaching for this Moist Dark Cocoa Snack Cake whenever I need a quick and satisfying treat. The rich, deep chocolate flavor always lifts my spirits and makes my day a little brighter. It's so easy to whip up, yet it feels special enough for sharing with friends or family. Plus, the moist texture keeps it fresh for days, making it a perfect snack to have on hand. Trust me, once you try this cake, it will become your go-to dessert for any occasion!

Created by

Sophie Adams

Last updated on 2026-02-16T09:37:37.815Z

Making this Moist Dark Cocoa Snack Cake has been a delightful journey for me. It all started when I was looking for a quick dessert to satisfy my chocolate cravings without spending hours in the kitchen. I experimented with different cocoa powders and settled on a high-quality dark cocoa that gives the cake a wonderfully rich flavor. The result was an easy-to-make, decadent cake that I couldn’t resist.

One of my favorite tips is to let the cake cool completely before frosting it. This not only ensures a better spread but also allows the flavors to meld together beautifully. Trust me, the cake gets even moister over time!

Why You'll Love This Cake
Rich chocolate flavor that satisfies any sweet tooth
Incredibly moist texture that lasts for days
A simple recipe that anyone can master easily

Understanding the Ingredients

Each ingredient in this Moist Dark Cocoa Snack Cake plays a crucial role in achieving that luscious texture and rich flavor. The dark cocoa powder is especially important, as it provides a deep chocolate flavor that’s essential for the cake’s identity. Make sure to use high-quality cocoa, as it directly influences the cake's taste; opting for Dutch-processed cocoa can yield a smoother flavor profile with less acidity. Additionally, the buttermilk's acidity helps tenderize the cake, creating that soft, moist crumb that enhances the overall experience.

When it comes to the oil, I prefer vegetable oil for its neutral flavor and moisture retention, but you can substitute it with melted coconut oil for a slight tropical hint. If you want to make this cake lighter, consider using egg whites instead of whole eggs, but be mindful that this may slightly alter the texture, making it less rich. Remember, every substitution you make can have a unique impact on the final outcome, so choose wisely!

Mastering the Mixing Technique

Mixing the batter properly is key to achieving that perfect texture. After combining the wet and dry ingredients, be careful not to overmix—doing so can lead to a denser cake due to gluten formation. Mix just until the ingredients are combined, and no flour streaks remain. The addition of boiling water helps thin the batter, allowing it to be poured easily, and it also cooks the cocoa, intensifying the chocolate flavor and ensuring a tender crumb.

Always make sure to scrape down the sides of your mixing bowl to ensure all ingredients are well incorporated. Once you pour the batter into the pan, give it a gentle tap on the counter to release any air bubbles that might have formed, leading to a more even bake. If you notice the cake rising unevenly or developing domes, adjusting the oven rack to the center position can help promote an even bake as well.

Ingredients

Gather these ingredients to create your delightful snack cake:

For the Cake

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened dark cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

½ cup unsalted butter, softened
⅔ cup unsweetened dark cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Once you have all the ingredients ready, it's time to get baking!

Instructions

Follow these simple steps to bake your cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

Mix Dry Ingredients

In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, whisk together buttermilk, oil, eggs, and vanilla extract until well combined.

Combine Mixtures

Add the wet ingredients to the dry ingredients, mixing until just combined.

Add Boiling Water

Carefully stir in the boiling water until the batter is smooth; it will be thin.

Bake the Cake

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

Cool and Frost

Allow the cake to cool completely in the pan before frosting with your favorite chocolate frosting.

Enjoy your delicious cake with friends and family!

Pro Tips

For an extra touch, add chocolate chips to the batter or a sprinkle of sea salt on the frosting for a delightful contrast.

Storage Tips

To keep this cake moist for days, store it in an airtight container at room temperature. It can last up to five days, but if you wish to extend its life, consider refrigerating it. If you choose to refrigerate, allow it to come to room temperature before serving to fully appreciate the flavor and texture. Alternatively, you can freeze the unfrosted cake for up to three months. Just wrap it tightly in plastic wrap and place it in a freezer-safe bag. Thaw it overnight in the fridge before frosting and serving.

If you end up with leftover frosting, transfer it to a sealed container and store it in the refrigerator. It can be used to top other desserts or even as a dip for fruits. Before reusing, let the frosting come to room temperature and re-whip it to restore its fluffy consistency. This way, you can enjoy the rich chocolate flavor beyond just this snack cake.

Serving Suggestions

This cake is delightful on its own, but you can elevate it by adding fresh whipped cream or a scoop of vanilla ice cream on the side. The contrast of temperatures and textures will create a wonderful dining experience. For an added touch, sprinkle some chocolate shavings or fresh berries on top for a pop of color and flavor. These simple additions can turn a regular snack into a gourmet dessert for special occasions.

If you're feeling adventurous, consider adding a layer of raspberry or cherry jam between the layers of frosting for a fruity twist. The tartness of the fruit will beautifully complement the rich chocolate, creating a sophisticated flavor profile that’s sure to impress your guests. Feel free to adapt the frosting by infusing it with flavors like espresso or mint for a personal touch that’s uniquely yours!

Questions About Recipes

→ Can I use all-purpose flour instead of cake flour?

Yes, all-purpose flour works well for this recipe!

→ How can I store the cake?

Store it in an airtight container at room temperature for up to 5 days.

→ Can I make the cake ahead of time?

Absolutely! The cake tastes even better the next day after it’s fully cooled.

→ Is it possible to freeze this cake?

Yes, you can freeze the baked and cooled cake for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil.