Chocolate Chip Snack Cake - Bake from Scratch
Snack cakes are simple one-layer bakes that can be prepared quickly, making them an ideal treat for an afternoon snack or an easy dessert for a weeknight. With a straightforward flavor profile that includes chocolate chips and a hint of vanilla, the cake shines in its own right. The use of sour cream and cottage cheese helps keep the crumb perfectly moist without being dense, resulting in a light and airy cake.
**Ingredients:**
- 1 cup (227 grams) unsalted butter, at room temperature
- 1 cup (200 grams) granulated sugar, plus extra for sprinkling
- 1/3 cup (73 grams) firmly packed light brown sugar
- 2 large eggs (100 grams), at room temperature
- 2 teaspoons (8 grams) vanilla extract
- 2½ cups (313 grams) all-purpose flour
- 2¼ teaspoons (11 grams) baking powder
- 1¼ teaspoons (4 grams) kosher salt
- ½ cup (120 grams) sour cream, at room temperature
- ½ cup (112 grams) cottage cheese, blended and at room temperature
- 1 cup (170 grams) mini 55% cacao semisweet chocolate chips, plus more for topping
- 2 tablespoons (28 grams) unsalted butter, melted
**Instructions:**
1. Preheat the oven to 300°F (150°C). Lightly spray an 8-inch square baking pan with baking spray that contains flour. Line the pan with parchment paper, allowing extra paper to hang over the sides.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar at medium speed until light and fluffy, about 3 to 4 minutes, pausing to scrape the sides of the bowl.
3. Add the eggs one at a time, mixing until each is incorporated before adding the next, and scrape down the bowl as necessary. Then, mix in the vanilla.
4. In a medium bowl, whisk together the flour, baking powder, and salt. In a small bowl, combine the sour cream and cottage cheese. With the mixer on low speed, gradually mix the flour mixture into the butter mixture, alternating with the sour cream mixture, starting and ending with the flour mixture. Beat until just combined, scraping the bowl as needed. Fold in the chocolate chips until just incorporated. Spread the batter into the prepared pan.
5. Bake until a toothpick inserted into the center comes out with a few moist crumbs and an instant-read thermometer reads 205°F (96°C), about 1 hour and 10 minutes to 1 hour and 20 minutes. Cover the cake with foil during the last 20 minutes of baking to avoid over-browning.
6. Allow the cake to cool in the pan for 10 minutes. Use the parchment overhang to lift the cake out of the pan and let it cool completely on a wire rack.
7. Brush the melted butter over the top of the cooled cake and sprinkle with granulated sugar and chocolate chips. Store in an airtight container for up to 3 days.
Let us know how it turned out!
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Chocolate Chip Snack Cake - Bake From Scratch
Snack cakes are straightforward one-layer bakes that can be prepared rapidly, making them an ideal choice for an afternoon snack or a quick weeknight dessert. The uncomplicated flavor profile, featuring chocolate chips and a hint of vanilla, allows the cake to stand out, while a mix of sour cream and cottage cheese guarantees a tender crumb.
Chocolate Chip Snack Cake - Bake from Scratch
Snack cakes are straightforward one-layer bakes that come together swiftly, making them an ideal option for an afternoon snack or a quick dessert during the week. With a basic flavor profile featuring chocolate chips and a hint of vanilla, the cake stands out on its own, while a blend of sour cream and cottage cheese guarantees a tender crumb.
Chocolate Chip Snack Cake - Bake from Scratch
Snack cakes are straightforward one-layer bakes that can be prepared quickly, making them an ideal choice for an afternoon snack or an uncomplicated weeknight dessert. A basic flavor profile featuring chocolate chips and a hint of vanilla allows the cake to stand out, while a mix of sour cream and cottage cheese ensures a delightful crumb.