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Half eaten square of chocolate chip cake dusted with powdered sugar on white plate.

Easy Chocolate Chip Snack Cake

Yield: 9 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

  • 1 ⅔ cups (237 g) all-purpose flour (see note for whole wheat)
  • ¾ cup (159 g) lightly packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (236 g) room temperature water
  • ⅓ cup (65 g) neutral-flavored oil, like canola, vegetable or grapeseed
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • ½ cup (85 g) semisweet chocolate chips (or mini chocolate chips)
  • Powdered sugar, for dusting

Instructions 

  • Preheat oven to 350 degrees F. Lightly grease an 8X8-inch baking pan and set aside. For glass pans, reduce the oven temperature to 325 degrees F.
  • Whisk flour, brown sugar, baking soda and salt together in a medium bowl.
  • Make a well in the center and add the water, oil, vinegar, vanilla extract and chocolate chips. Stir until just combined and no dry streaks remain.
  • Pour the batter in the prepared pan and spread evenly. Bake for 30-35 minutes until the top springs back lightly to the touch and a toothpick comes out clean or with a few moist crumbs. Add additional time, as needed (might need a few more minutes if baking in a glass pan at 325 degrees F).
  • Optional: dust the top of the cake or individual slices with powdered sugar. Serve warm or at room temperature.

Notes

Whole Wheat Flour: this snack cake works well subbing in half whole wheat flour for the all-purpose flour. I recommend using a white variety of whole wheat - like hard or soft white wheat, einkhorn, or kamut. The result will be lighter and fluffier than using a stronger variety of wheat, like hard red wheat.
Sugar: for a slightly sweeter cake, increase the sugar to 1 cup.