Snacking cakes are one-layer beauties, and this one couldn’t be easier to make. Dutch-process cocoa powder lends a deep, chocolaty flavor, and oil in the batter ensures a tender, moist crumb and long counter life. In chocolate cakes, flavorless oil is in fact the perfect fat, as it lets the chocolate take center stage without adding distracting flavors. Blooming the cocoa powder in hot water and the addition of vanilla extract work in unison to further amp up the chocolaty flavor in this decadent dessert.

Frosting this cake with a simple American buttercream is the way to go when easy baking is the name of the game. Two frosting options take the cake in distinct, yet equally delicious directions: one with pistachio paste for a Dubai chocolate–inspired treat, and the other with cocoa powder for a classic chocolate-on-chocolate devil’s food vibe. (Look for a pistachio paste that is made with 100% ground roasted pistachios and without any added sugar or sweeteners.) The pistachio topping is nutty and gorgeously green (with the help of a drop or two of organic green food coloring), and the chocolate buttercream is garnished with delicate chocolate curls, giving this more traditional flavor profile a fancy flourish. — Jessie Sheehan

What is a snacking cake?

A snacking cake, as the name suggests, is a cake that’s meant for snacking any time of day, breakfast to nighttime. The cake batter isn’t fussy, often not even requiring a mixer, and the cake is baked in a round or square pan.

Snacking cakes are always a single layer, no stacking involved. They’re meant to be easy, quick, and delicious. Snacking cakes can be served frosted, unfrosted, or sprinkled with a sugary, streusel-like topping.

No pistachio paste?

This cake can also be made easily with a chocolate topping. To make chocolate frosting instead, substitute the pistachio paste with 1/4 cup Dutch-process cocoa, and omit the food coloring. Garnish with chocolate curls, and you’ll have a delicious chocolate-on-chocolate cake.

What’s the difference between Dutch-process cocoa powder and natural cocoa powder?

Dutch-process cocoa powder has been alkalized, meaning the cocoa’s natural acidity has been neutralized. This possess gives it a darker color and more mellow flavor. The neutral pH means Dutch-process cocoa powder works well in recipes leavened with baking powder.

Unlike Dutch-process cocoa powder, natural cocoa powder is non-alkalized. It has a light brown color and bright, acidic flavor. The acidity of natural cocoa powder will react with baking soda in recipes to give lift and rise.

Notes from the Food & Wine Test Kitchen

• Leave a parchment paper overhang on two sides of the pan to make lifting out the cooled cake easy.


• Use a paddle attachment rather than a whisk to beat the frosting for a smooth and creamy consistency that’s not overly airy.


• If you can’t pick between the two frostings, make a half batch of each and frost a bicolored cake.