snack cake

Simple Easy Cinnamon Cake, a soft, delicious and moist Cake Recipe.  Perfect for snack, dessert or even Breakfast.  Everyone will love it.

Simple Easy Cinnamon Cake

brown sugar ((38 grams))

cinnamon ((6 1/4 grams))

butter softened* ((168 grams))

sugar ((200 grams))

eggs

all purpose flour ((250 grams))

baking powder ((5 grams))

baking soda ((2.5 grams))

salt ((2 grams))

sour milk (to make sour milk

vanilla ((5 ml))

Pre-heat oven to 325° (160° celsius)

In a small bowl mix together brown sugar and cinnamon, set aside.

In a large bowl cream butter and sugar, then add the eggs, beat until fluffy.

In a medium bowl sift together flour,baking powder, baking soda and salt.

Add dry ingredients alternately with sour milk, ending with sour milk to creamed mixture. Add vanilla and mix well.

Spoon 1/3 of the batter into a greased 8" (20.5 centimeter) springform pan. Sprinkle with 1/2 of the cinnamon mixture. Spoon another 1/3 of the batter on top, then remaining cinnamon mixture and then top with the remaining batter. Bake for approximately 50-60 minutes or until toothpick comes out clean and dry. Remove from oven and let cool. Enjoy!

Blueberry Snack Cake - an easy to make, moist, buttery snack cake with plenty of ripe blueberries baked right in. Great for packed lunches and after school snacks.

Blueberry Snack Cake – a.k.a. Baked Newfoundland Blueberry Duff

butter

sugar

tsp vanilla extract

flour

tsp baking powder

milk

blueberries.

Preheat oven to 325 degrees F. Grease a...

Preheat oven to 325 degrees F. Grease a 9x9 inch baking pan well.

Cream together the butter and sugar until light...

Cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating...

Add the eggs one at a time, beating well after each addition.

Beat in the vanilla extract.

Sift together the flour and baking powder.

Add the dry ingredients alternately with the milk,...

Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. In general, I add the dry ingredients in 3 portions and the milk in 2 additions.

Quickly fold in the blueberries.

Spread batter evenly into the prepared pan.

Bake at 325 degrees F in a 9...

Bake at 325 degrees F in a 9 inch well greased square pan for about 40 to 45 minutes or until a toothpick inserted in center comes out clean.

The baking time can vary, especially if you...

The baking time can vary, especially if you use frozen berries. In that case it may take 10 or even 15 minutes more to bake. The toothpick test is the best way to ensure that this cake is fully baked.

Grandma Marie's Chocolate Cake with Maple Caramel Glaze

shortening (or butter, at room temperature)

buttermilk

baking soda

eggs (lightly beaten)

all purpose flour

cocoa powder

salt

vanilla extract

coffee

shortening (or butter)

brown sugar

evaporated milk

maple flavoring

maple syrup

Preheat the oven to 350°.  Spray an 8 x 8&quot; square glass baking dish with vegetable spray. Line with parchment paper cut to the size of the bottom of the  baking dish and press it into the pan. Set aside.

In a large bowl using a hand mixer, cream together the sugar and shortening (or butter) until light and fluffy.

In a small bowl or glass measuring cup, combine the buttermilk and baking soda and whisk together well.  The mixture will rise to about 3/4 cup. Beat the buttermilk mixture into the sugar mixture, then add the eggs and beat until smooth.

Add the flour, cocoa powder and salt and beat until smooth. Pour in the vanilla and hot coffee, beat until well incorporated, scraping down the sides of the bowl with a rubber spatula.

Pour the batter into the prepared baking dish and bake for 40-45 minutes or until a cake tester comes out clean. Remove from the oven and set aside. While the cake rests, assemble the maple caramel glaze.

FOR THE CHOCOLATE CAKE:

In a small saucepan, combine the shortening, brown sugar, evaporated milk, vanilla, maple flavoring, salt and maple syrup. Place over medium high heat and bring to a rolling boil, stirring constantly.

Remove from heat and using a hand mixer, beat in the powdered sugar until smooth. (For thicker frosting, add an additional tablespoon of powdered sugar).

While the glaze is hot, immediately pour it over the cake. Use a spatula and spread the glaze evenly over the cake. Let the maple glaze set before slicing the cake.

MAKE THE MAPLE CARAMEL GLAZE:

My Rhubarb Breakfast Cake is a classic, puffed up, fruity snack cake ~ the kind your grandma made, if you were lucky.  It's packed with jammy bits of sweet/tart rhubarb and it's officially my favorite way to start the day.

Rhubarb Breakfast Cake

half and half, cream, or buttermilk

lemon juice

unsalted butter

egg,

rhubarb

Set oven to 350F  Lightly butter a 9x9 square baking pan.  I like to line the pan with parchment paper with overhanging ends so I can easily lift out the cooled cake for cutting.  That's optional.

Stir the lemon juice into the half and half and set aside.

Cream the soft butter and sugar in a stand mixer, or with electric beaters, until fluffy and pale yellow.  Beat in the egg and vanilla, scraping down the bowl as necessary.

Take 1 Tbsp of the flour to the rhubarb and toss well.

Whisk together the remaining flour, baking powder, and salt.

Add half of the flour mixture to the bowl and blend in.  Add all of the half and half, and blend in.  Finally add the rest of the flour and blend just until combined, don't over mix.  Fold in the rhubarb.  Note: the batter is on the thick side.

Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar.  Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.)

Let the cake cool slightly before cutting.

Pecan Praline Pumpkin Cake is my favorite new pumpkin dessert recipe, and that's saying a lot.  This cake has the perfect tender crumb, a lightly spiced pumpkin flavor, and an out of this world pecan praline frosting --- get ready to drool...

Praline Pumpkin Snack Cake

can pumpkin (not pumpkin pie filling)

vegetable oil

tsp ginger

cinnamon

tsp cardamom

tsp nutmeg

tsp salt

tsp baking soda

half and half or light cream

pecan halves (toasted and chopped)

Set oven to 350F Lightly spray a 9x13 pan

Whisk together the pumpkin, sugar, oil, and eggs until well blended.

Mix in the spices and salt.  Fold in the flour and baking soda until everything is well incorporated, but don't over beat.

Spread the batter into your prepared pan.  Bake for 25- 30 minutes or until done in the center and a toothpick comes out without wet batter clinging to it.

To make the frosting, heat the half and half, butter, and  brown sugar in a saucepan until it comes to a boil, stirring constantly.  Take off the heat and beat in the vanilla and sifted confectioner's sugar.  Quickly spread over the cake, the frosting will set up quickly.

Top with toasted pecans.

This Banana Chocolate Chip Snack Cake recipe is a moist and delicious treat that is jam packed full of banana flavor and chocolate chips! Paired with a luscious chocolate cream cheese frosting, it&#039;s a great little cake to make for a small dinner party, family night, or date night!

Banana Chocolate Chip Snack Cake

All-Purpose Flour

tsp Baking Soda

tsp Baking Powder

Salt

Medium-size Bananas (well-ripened)

tbsp Unsalted Butter (room temperature)

Light Brown Sugar (lightly packed)

Sugar

tsp Vanilla Extract

Large Egg (room temperature)

Semi-Sweet Chocolate Chips (lightly coated in flour)

Unsalted Butter (room temperature)

oz Cream Cheese (room temperature)

Unsweetened Cocoa

Confectioners Sugar (sifted)

Heavy Whipping Cream

Adjust the oven rack to the second level position (just above center) and preheat the oven to 350ºF.

Generously spray an 8 inch square cake pan with a flour-based baking spray. Set aside. 

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.

Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the unsalted butter and mushed bananas together on medium-high speed until well-combined. Add in the light brown sugar, granulated sugar, vanilla extract, and egg, mixing together until fully incorporated.

Switch the mixer speed to low and add in the whisked dry ingredients until just combined. The batter will be thinner in consistency with flecks of the bananas in it.

Before adding the chocolate chips, coat them lightly 1 tablespoon of all-purpose flour which will help them from all sinking to the bottom of the pan during the baking process.

With a spatula fold in the flour coated chocolate chips, then pour the cake batter into the prepared 8 inch cake pan.

Bake for 25-30 minutes at 350ºF or until an inserted toothpick into the center of the snack cake comes out clean.

Allow the cake to cool completely before frosting.

banana chocolate chip snack cake

Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the unsalted butter and cream cheese together on medium-high speed for 2-3 minutes until the mixture is smooth and creamy. There should be no lumps.

Add in the unsweetened cocoa powder, powdered sugar, vanilla extract, and heavy cream, beating together on low speed until well blended. The frosting will be thick at first.

Once mixed together, switch the mixer speed to medium-high blending together until the frosting softens (about 2-3 minutes). It will be much easier to spread after this.

If the frosting is still too thick for your liking, you can add a teaspoon of heavy cream until the desired consistency is achieved.

Frost the cooled snack cake and enjoy!

chocolate cream cheese frosting

A tasty, tender and moist apple cake enriched with oatmeal and eggs.

Best Apple Oatmeal Cake

c Butter, unsalted (Bring

c Brown Sugar

Eggs (Standard size large eggs)

Milk

tbsp Apple Cider Vinegar

c All Purpose Flour

c Quick Oats

tsp each, Baking Soda and Baking Powder

((use

tsp each, Ground Cinnamon, Cardamom, Nutmeg

tsp Ground Cloves

Cosmic Crisp Apples, chopped in 1/4" pieces (Peeled

Place oven rack in middle of oven and preheat to 350&#39;F. Grease and flour or line with parchment, a tall 9&quot; D x 3&quot; H round pan or a rectangle 9&quot; x 13&quot; pan. (Use a pan that will hold approximately 9 cups of batter.)

In a bowl with mixer, cream together butter and sugar until fluffy. Add eggs, beating until combined, then add the rest of the wet ingredients and beat until mixed. ( Your mixture may be a bit lumpy looking if your milk and eggs are cold as they will firm up the butter. This is ok, but if you want to avoid this, you can bring all your ingredients to room temperature before starting.

In a separate bowl, mix together all dry ingredients except apple.

Gently fold or beat dry ingredients into the wet until mixed.  Take care not to overmix. Fold in apples. Pour batter into pan and put in oven.  Bake 50 min or until a toothpick inserted comes out clean.

Optional: Sprinkle with a little powdered sugar once cake has cooled.

A vintage sweet treat, pumpkin pudding is a dessert that falls somewhere between a dense cake and a crustless pumpkin pie. Slice into squares and serve with a sprinkle of powdered sugar and a garnish of freshly grated nutmeg.

Old-Fashioned Baked Pumpkin Pudding

(15 ounce) can 100% pure pumpkin

unsalted butter, melted

egg, room temperature

nutmeg

ginger

Powdered sugar nutmeg

This easy moist, carrot sheet cake is made with pantry staples and finished with a simple cream cheese frosting and piped frosting carrots.

Carrot Snack Cake with Cream Cheese Frosting

(200 grams) Baker’s Corner Brown Sugar

(100 grams) Baker’s Corner Granulated Sugar

(110 grams) Carlini Grapeseed Oil

Tbsp (75 grams) Countryside Creamery Unsalted Butter, melted and cooled

Simply

(255 grams) Baker’s Corner All-Purpose Flour

tsp ground ginger

(270 grams) grated fresh carrot

(340 grams) Happy Farms Cream Cheese, Cold

(640 grams) Baker’s Corner Powdered Sugar, sifted

Orange and Green gel food colour, if desired

Sprinkles,

Preheat the oven to 350°f / 180°c. Grease a 9” square pan with baking spray.

In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, granulated sugar, grapeseed oil, melted butter, maple syrup and eggs and mix on medium speed until well combined and slightly lightened in colour, 2-3 minutes. Add the vanilla and mix until combined.

In a medium bowl, combine the all-purpose flour, baking soda, salt, cinnamon and ginger. Add to the mixer and mix until just combined. Add the carrots and mix on low until just combined.

Transfer to the prepared pan. Bake the snack cake for 40 to 45 minutes, until the centre springs back when pressed and a skewer inserted into the middle comes out clean. Allow to cool in the pan for 15 minutes then turn onto a wire rack.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl, cream together the butter and cream cheese on high until pale and fluffy, 3-4 minutes.

Add powdered sugar and salt, and mix on low to combine (it will take a while for the mixture to come together but just be patient). Turn the mixer to high and beat for another 3-4 minutes, or until light and fluffy.

If you want to pipe the carrots, remove a little of the frosting into two bowls and colour orange and green. Transfer to piping bags with the ends snipped off or fitted with small round piping tips.

Spread the remainder of the frosting over the surface of the cake and add sprinkles if desired. Finish with piped carrots. Alternatively you could sprinkle the top with chopped walnuts or pecans, or lightly toasted coconut.

CREAM CHEESE FROSTING

This is delicious and the tiny carrots are too cute :)

Made this today for my charity bake - super easy recipe to follow. Loved doing the carrot decorations!

carrot cake is my favorite and this is the perfect size!
thanks, as always for such great recipes!!!

Just baked tonight for a small celebration in our home (and for many other too!) I made a big carrot with orange-tinted frosting and the greens were made from green Jimmie sprinkles. LOVED IT!

Deliciously fluffy and easy to follow recipe. I substituted the ganache for a cream cheese frosting because my husband doesn’t like rich chocolate toppings (😩) but it was still beautiful! 

Thank you for sharing x

My Rhubarb Cake is a classic rhubarb recipe ~ the kind your grandma made, if you were lucky.  It&#39;s packed with jammy bits of sweet/tart rhubarb and it&#39;s officially my favorite way to start the day.

Add half of the flour mixture to the bowl and blend in.  Add all of the half and half, and blend in.  Finally add the rest of the flour and blend just until combined, don&#39;t over mix.  Fold in the rhubarb.  Note: the batter is on the thick side.

Cranberry Breakfast Cake ~ because the holiday season only comes once a year, and I aim to make the most of it.  This easy one bowl snack can be made with fresh or frozen cranberries, but don&#x27;t let the simplicity fool you, this cranberry dessert packs a flavorful punch!

Cranberry Breakfast Cake

sugar (214 grams)

tsp almond extract

all purpose flour (256 grams)

Tbsp sparkling sugar

Preheat the oven to 350F and lightly spray a 9x9 inch baking pan.  I like to line mine with a 2 sheets of parchment paper with long ends, so I can lift it out later for easy slicing.

Top 20 snack cake recipes from across the web

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Top Tags

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Top 20 snack cake recipes from across the web

The most viewed snack cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Easy Cinnamon Cake

Blueberry Snack Cake – a.k.a. Baked...

Grandma Marie's Chocolate Cake with...

Rhubarb Breakfast Cake

Praline Pumpkin Snack Cake

Banana Chocolate Chip Snack Cake

Best Apple Oatmeal Cake

Old-Fashioned Baked Pumpkin Pudding

Carrot Snack Cake with Cream Cheese...

Rhubarb Breakfast Cake

Cranberry Breakfast Cake

Berry Lemon Snack Cake

Cinnamon Applesauce Snack Cake

Cranberry Orange Cake

Raisin Cake

Chocolate Chip Cookie Butter Snack ...

Norwegian Apple Cake

Dutch Butter Cake

Rhubarb Crumb Bars

Swedish Visiting Cake

The most viewed snack cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine