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Devil’s Food Snack Cake

Devil's Food Snack Cake for Ultimate Chocolate Lovers

This Devil's Food Snack Cake is a moist, chocolatey delight that's perfect for satisfying sweet cravings with ease.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Quick-Cooking Oats Rolled oats can be used instead.
  • 2 cups Boiling Water To hydrate the oats.
  • 1/2 cup Butter Softened
  • 1 cup Sugar Coconut sugar is a healthier alternative.
  • 1/2 cup Brown Sugar Packed
  • 2 large Eggs Large
  • 1 cup Buttermilk Can substitute with milk plus vinegar or yogurt.
  • 1/2 cup Canola Oil Can be swapped with vegetable or melted coconut oil.
  • 1 teaspoon Vanilla Extract Almond extract can be used for a twist.
  • 1 cup All-Purpose Flour Can be substituted with a gluten-free blend.
  • 1 cup Whole Wheat Flour Can substitute with all-purpose flour for a lighter cake.
  • 3/4 cup Dark Baking Cocoa Dutch-processed cocoa is an excellent substitute.
  • 1 teaspoon Instant Coffee Granules Omit if not a coffee fan.
  • 1 teaspoon Baking Soda Do not substitute without adjusting other ingredients.
  • 1/2 teaspoon Salt Balances flavors.
  • 1 cup Miniature Semisweet Chocolate Chips Swap for milk or dark chocolate chips as desired.
  • 1/2 cup Chopped Pecans Walnuts can be used or omit for nut-free option.

Equipment

  • Oven
  • mixing bowls
  • electric mixer
  • Baking Pan
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a 13x9-inch baking pan.
  2. Combine quick-cooking oats and boiling water in a large bowl, stirring well. Let stand for 10 minutes.
  3. Beat softened butter, granulated sugar, and packed brown sugar together until light and crumbly, about 2 minutes.
  4. Add eggs one at a time to the butter-sugar mixture, incorporating fully before each addition, then add buttermilk, oil, and vanilla extract, mixing until smooth.
  5. Whisk together all-purpose flour, whole wheat flour, cocoa, coffee granules, baking soda, and salt in a separate bowl.
  6. Gradually add dry ingredients to the wet batter, stirring gently, then fold in the oat mixture, chocolate chips, and pecans.
  7. Transfer the batter to the greased baking pan and bake for 35-40 minutes or until a toothpick comes out clean.
  8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gCalcium: 2mgIron: 6mg

Notes

Room temperature butter helps achieve a lighter texture. Avoid over-mixing for best results. Check for doneness early to prevent overbaking.

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