Name: Homemade Snack Cakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 box vanilla or yellow cake mix; Ingredients required for the cake mix (typically eggs, oil, and water, as per package); 1/2 cup unsalted butter, softened; 1/2 cup vegetable shortening; 2 cups powdered sugar; 1 tsp vanilla extract; 2 tbsp heavy cream; 2 cups semi-sweet chocolate chips; 2 tbsp coconut oil or vegetable oil

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Why You’ll Love Homemade Snack Cakes Recipe

These snack cakes are a perfect blend of classic charm and homemade goodness. Whether you’re making them for a party, packing them for school lunches, or simply treating yourself, these little cakes offer the perfect bite of soft vanilla cake, fluffy filling, and rich chocolate shell. They’re easy to make, store well, and are a guaranteed crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 box vanilla or yellow cake mix
Ingredients required for the cake mix (typically eggs, oil, water)

For the Filling:

1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream

For the Chocolate Coating:

2 cups semi-sweet chocolate chips
2 tablespoons coconut oil or vegetable oil

Directions

1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan. Prepare the cake mix according to the package instructions. Pour the batter into the pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.

2. Make the Filling:
In a large bowl, beat the softened butter and shortening together until creamy. Slowly add in the powdered sugar and vanilla extract, beating until smooth and fluffy. Add the heavy cream and mix until the filling is light and easily spreadable.

3. Assemble the Snack Cakes:
Once the cake has cooled, cut it into small squares or rectangles, about 2×2 inches. Slice each square horizontally to create a top and bottom layer. Spread a layer of filling onto the bottom half, then gently place the top half back on. Repeat with all pieces.

4. Coat with Chocolate:
Melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring each time, until completely smooth. Dip each cake into the melted chocolate, using a fork or spoon to coat all sides evenly. Place the coated cakes on a wire rack or parchment paper to set. Refrigerate to speed up the setting process.

5. Serve:
Once the chocolate has fully set, your homemade snack cakes are ready to serve and enjoy.

Servings and timing

Servings: 12 snack cakes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: Approximately 350 kcal per cake

Variations

Chocolate Cake Version: Use chocolate cake mix instead of vanilla for a double-chocolate experience.
Flavored Fillings: Add a few drops of peppermint, almond, or strawberry extract to the filling for a fun twist.
Sprinkle Surprise: Mix colorful sprinkles into the filling for a festive touch.
Mini Cakes: Cut smaller pieces for bite-sized treats.
Dark Chocolate Coating: Use dark chocolate chips for a deeper, richer flavor.
Frosting Swap: Use marshmallow fluff instead of vanilla frosting for a classic snack cake texture.
Dairy-Free: Substitute plant-based butter, shortening, and cream to make these dairy-free.
Gluten-Free: Use a gluten-free cake mix and check labels on other ingredients to adapt the recipe.
Nutty Coating: Roll the chocolate-coated cakes in chopped nuts before setting for a crunchy finish.
Holiday Theme: Decorate the top with seasonal sprinkles or edible glitter for holidays and parties.

Storage/Reheating

Store the finished snack cakes in an airtight container in the refrigerator for up to 5 days. For best texture, let them sit at room temperature for about 10 minutes before serving. These can also be frozen—wrap individually and store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours. Reheating is not recommended, as the chocolate coating may melt.

FAQs

How long do homemade snack cakes last?

They stay fresh in the fridge for up to 5 days in an airtight container.

Can I freeze these snack cakes?

Yes, wrap them individually and store in a freezer-safe container for up to 2 months.

Do I have to use a boxed cake mix?

No, you can use your favorite homemade vanilla or yellow cake recipe instead.

What can I use instead of vegetable shortening?

You can use all butter, but the texture may be slightly softer. Coconut oil is another option.

Can I make them dairy-free?

Yes, use dairy-free butter, plant-based shortening, and non-dairy cream alternatives.

Do I need to temper the chocolate?

No, adding coconut oil helps the chocolate set smoothly without tempering.

Can I use white chocolate instead?

Yes, white chocolate can be used for coating, though it’s sweeter than semi-sweet chocolate.

How do I keep the chocolate coating smooth?

Make sure the chocolate is fully melted and stir in oil for a silky consistency. Work quickly while coating.

Can I make these in advance?

Absolutely. You can prepare them a day or two ahead and store them in the fridge until ready to serve.

What size should I cut the cakes?

About 2×2-inch squares work well, but you can adjust based on your preference.

Conclusion

Homemade Snack Cakes are a nostalgic, delicious treat that combines soft vanilla cake, fluffy filling, and a rich chocolate shell. They’re perfect for making ahead, sharing with loved ones, or satisfying your own sweet tooth. Once you try these homemade versions, store-bought snack cakes won’t stand a chance.