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Devil’s Food Snack Cake

Devil's Food Snack Cake: Moist, Chocolatey Bliss Awaits

This Devil's Food Snack Cake offers a rich, chocolatey experience with delightful chewiness and is perfect for gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Quick-Cooking Oats Substitute with rolled oats for a heartier bite.
  • 1 cup Boiling Water Hydrates the oats.
  • ¼ cup Butter, softened Can be replaced with margarine for a dairy-free option.
  • ½ cup Sugar Can use coconut sugar for a more complex flavor.
  • ½ cup Brown Sugar, packed Also replaceable with coconut sugar.
  • 2 Large Eggs, room temperature Use flax eggs for a vegan alternative.
  • ⅓ cup Buttermilk Substitute with milk mixed with lemon juice or vinegar.
  • 3 tablespoons Canola Oil Vegetable or sunflower oil can be used instead.
  • 1 teaspoon Vanilla Extract Almond extract makes a lovely alternative.
  • ¾ cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • ¾ cup Whole Wheat Flour Can be omitted if desired.
  • 2 tablespoons Dark Baking Cocoa Substitute with unsweetened cocoa powder.
  • 1 tablespoon Instant Coffee Granules Feel free to omit if unavailable.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • ⅛ teaspoon Salt Balances sweetness.
For the Mix-ins
  • 1 cup Miniature Semisweet Chocolate Chips, divided Dark chocolate or nuts can be swapped.
  • ¾ cup Chopped Pecans, divided Replace with walnuts or omit for nut-free options.

Equipment

  • Oven
  • Mixing Bowl
  • Electric Mixer
  • Spatula
  • baking pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 13x9-inch baking pan.
  2. Combine quick-cooking oats with 1 cup of boiling water and let sit for 10 minutes.
  3. Beat together softened butter, sugar, and brown sugar until light and crumbly. Add eggs one at a time.
  4. Mix in buttermilk, canola oil, and vanilla extract until well combined.
  5. Whisk together all-purpose flour, whole wheat flour, dark cocoa, coffee granules, baking soda, and salt. Gradually add to wet mixture.
  6. Fold in the hydrated oat mixture, remaining chocolate chips, and chopped pecans.
  7. Pour the batter into the prepared pan and top with remaining chocolate chips and pecans.
  8. Bake for 35-40 minutes, checking for doneness with a toothpick.
  9. Let the cake cool on a wire rack before cutting into squares.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 500IUCalcium: 35mgIron: 1.5mg

Notes

Ensure that the eggs are at room temperature and avoid overmixing for the best texture. Store in an airtight container.

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