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This quick vanilla cake is made with simple pantry ingredients, and most of the mixing is done right in the pan. It’s a fuss-free vanilla cake you can prepare in less than 10 minutes. The hardest part is waiting for it to finish baking! This is the perfect cake for a quick snack for a family movie night or gameday gathering.
Feel free to add some pecans or use finely chopped walnuts for texture. The frosting is quick and easy, too—sprinkle chocolate chips over the hot cake, give them a few minutes to melt, and then spread! Instant snack cake! Alternatively, use a can of store-bought frosting.
What You’ll Like About This Dish
One-pan prep. Everything mixes directly in the baking pan—no extra dishes.
Simple ingredients. Pantry staples make this a recipe you can whip up anytime.
Quick bake. Ready in about 30 minutes from start to finish.
Chocolate swirl frosting. Melted chocolate chips create an easy, crowd-pleasing topping.
Ingredient Notes
- Flour – Provides the structure for the soft cake.
- Sugar – Sweetens and helps create a tender crumb.
- Vegetable oil – Keeps the cake moist without creaming butter.
- Baking powder – Adds lift for a light texture.
- Milk – Adds moisture and helps the batter blend smoothly.
- Egg – Binds the ingredients and adds richness.
- Vanilla – Gives the cake its warm, classic flavor.
- Pecans or walnuts – Optional, for added texture.
- Chocolate chips – Melt into the warm cake to form the frosting.
Steps to Make Quick Vanilla Snacking Cake
- Preheat the oven and spray an 8-inch pan.
- Add the dry ingredients directly to the pan.
- Whisk the egg with vanilla in a small bowl.
- Make two wells in the flour mixture; add the oil to one and egg mixture to the other.
- Pour in the milk and stir until blended.
- Fold in nuts if using.
- Bake until a toothpick comes out clean.
- Sprinkle chocolate chips over the hot cake and let them melt.
- Swirl the softened chocolate to make the frosting.
Tips
- Mix gently. Stir just until combined to keep the cake tender.
- Use fresh baking powder. It ensures proper rise in this simple batter.
- Try different chips. Milk chocolate, dark chocolate, or even butterscotch work well.
- Serve warm. The soft, melty chocolate frosting is best right after swirling.
- Add sprinkles. A fun way to dress the cake up for kids.
Recipe Variations
- Cinnamon version. Add ½ teaspoon ground cinnamon to the dry ingredients.
- All-chocolate. Stir 2 tablespoons cocoa powder into the dry mix and use chocolate chips on top.
- Fruit swirl. Drop spoonfuls of jam on the batter before baking.
- Nut-free. Omit nuts for an extra-simple version.
- Butterscotch frosting. Use butterscotch chips instead of chocolate.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Pair with coffee or hot chocolate.
- Add fresh berries on top for a little brightness.
- Garnish with powdered sugar if skipping the chocolate.
How to Store
Cover the cooled cake and store at room temperature for 2 to 3 days. The chocolate frosting will firm up slightly as it sits.
To freeze, wrap individual slices tightly in plastic wrap and place in a freezer bag. Freeze for up to 2 months and thaw at room temperature.
Quick Vanilla Snacking Cake
Ingredients
- Baking spray, for the pan
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp fine salt
- 1 large egg
- 1 ½ tsp vanilla extract
- ⅓ cup vegetable oil, neutral flavor
- ¾ cup milk
- ¼ cup chopped pecans, or walnuts, optional
- ⅓ cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F and spray an 8-inch square baking pan with baking spray.Baking spray
- Add the flour, sugar, baking powder, and salt to the pan.1 1/4 cups all-purpose flour | 1 cup granulated sugar | 1 1/2 tsp baking powder | 1/2 tsp fine salt
- In a small bowl, whisk together the egg and vanilla.1 large egg | 1 1/2 tsp vanilla extract
- Make 2 small wells in the flour mixture; pour oil in one and egg and vanilla mixture in other.1/3 cup vegetable oil
- Add the milk and stir until well blended. Fold in the pecans, if using.3/4 cup milk | 1/4 cup chopped pecans
- Bake the cake in the preheated oven for 25 to 35 minutes, or until a wooden pick inserted in center comes out clean.
- Remove the cake to a rack and immediately sprinkle the chocolate chips over the top. Let the chocolate chips stand for 2 minutes, until softened, then use a spatula or knife to swirl them over the cake, creating the glaze.1/3 cup semisweet chocolate chips
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
