Small-Batch Chocolate Snacking Cake for an 8×8 Pan, No Mixer Required

Chocolate cake does not need to be a project. When you want something tender and deeply cocoa rich without stacking layers or hauling out a mixer, a small snacking cake is the move. This version fits an 8×8 pan and comes together in one bowl with a whisk. It bakes up with a soft crumb and a thin, shiny top that looks a little like a brownie. You can serve it plain, dust it with cocoa, or add a quick glaze while it is still slightly warm.

The goal here is reliability. Pantry staples. Straightforward steps. A batter that forgives small measuring quirks and still bakes into a moist square you can slice after dinner or with coffee the next morning. The cake keeps well for several days and tastes even better on day two as the crumb settles and the cocoa flavor blooms.

The method is classic: whisk dry ingredients, whisk wet ingredients, marry the two, then stir in hot liquid to wake up the cocoa. The hot coffee listed below deepens the chocolate notes, but hot water works too. Either way, the batter stays glossy and pourable and the cake rises evenly without tunneling or dry edges.

This recipe includes tips for dairy-free and egg-free variations, a gluten-free swap that actually works in an 8×8 format, and simple finishes if you want to dress it up. You will also find time-saving habits that make weeknight baking feel calm and predictable, like preheating early and greasing the pan before you start measuring.

What Makes This A Great Snacking Cake

A snacking cake is a single-layer, everyday cake that is mixed quickly, bakes fast, and eats well plain. It is designed to be sliced straight from the pan. There is no stacking, no crumb coat, and no pressure to frost. The format invites small changes based on what you have on hand, like swapping milk for buttermilk or adding a handful of chocolate chips.

Key traits of this recipe:

• One bowl and a whisk
• No mixer
• Hot liquid to bloom cocoa powder for richer flavor
• Moist, soft crumb that stays tender for days
• Reliable rise in an 8×8 metal or glass pan

Ingredient Notes That Improve Flavor And Texture

Cocoa powder
Use natural cocoa powder for classic chocolate cake flavor. Dutch-process will also work and will yield a darker, slightly smoother cocoa profile. If you use Dutch-process, the baking soda plus a small amount of baking powder in the formula keeps the rise steady.

Sugar
Granulated sugar sweetens and helps lock in moisture. Do not reduce it on the first try. Sugar influences tenderness and shelf life.

Flour
All-purpose flour builds structure without drying the cake. Keep your measure light. If you scoop straight from the bag, fluff the flour first, then lightly spoon into the cup and level.

Neutral oil
Oil stays fluid at room temperature, which keeps the crumb soft on day two and day three. Canola, grapeseed, safflower, or a mild olive oil all work.

Milk or buttermilk
Both options support tenderness. Buttermilk adds gentle tang and reacts with baking soda for lift. If you use regular milk, a teaspoon of vinegar in the batter supplies the needed acidity.

Egg
One egg binds the batter and adds structure for a fine, even crumb. See the variation notes for an egg-free version.

Hot coffee or hot water
Heat helps bloom cocoa powder. Coffee does not make the cake taste like coffee. It simply amplifies the chocolate. Hot water is a fine substitute.

Salt and vanilla
Salt sharpens flavor. Vanilla rounds the cocoa edge.

The Recipe

Yield, Time, And Nutrition

Servings — 12 squares
Pan — 8×8 inch square pan, at least 2 inches deep
Prep time — 15 minutes
Bake time — 30 to 35 minutes
Cooling time — 45 minutes
Total time — about 1 hour 35 minutes

Estimated nutrition per serving
Calories 170, Total fat 7 g, Saturated fat 1 g, Cholesterol 15 mg, Sodium 190 mg, Total carbohydrate 26 g, Dietary fiber 2 g, Total sugars 17 g, Protein 3 g.
These values are estimates and will vary with ingredient brands and any add-ins.

Required Equipment

• 8×8 inch square baking pan
• Parchment paper for a sling, optional but helpful
• Two medium mixing bowls or one large bowl and a heatproof measuring cup
• Whisk and silicone spatula
• Liquid measuring cup and dry measuring cups and spoons
• Cooling rack
• Small saucepan or kettle for heating water or coffee

Ingredients

Dry

• 1 cup all-purpose flour, spooned and leveled (120 g)
• 1 cup granulated sugar (200 g)
• 1⁄3 cup unsweetened cocoa powder, natural or Dutch-process (30 g)
• 1 teaspoon baking soda (5 g)
• 1⁄2 teaspoon baking powder (2 g)
• 1⁄2 teaspoon fine sea salt (3 g)

Wet

• 1 large egg, room temperature (50 g)
• 1⁄2 cup milk or buttermilk, room temperature (120 ml)
• 1 teaspoon distilled white vinegar if using regular milk, omit if using buttermilk (5 ml)
• 1⁄3 cup neutral oil (70 ml)
• 1 teaspoon vanilla extract (5 ml)

Hot liquid

• 1⁄2 cup hot brewed coffee or hot water, just off the boil (120 ml)

Optional add-ins and finishes

• 1⁄2 cup mini chocolate chips or chopped chocolate, tossed with 1 teaspoon flour to prevent sinking (85 g)
• Cocoa dusting or powdered sugar for serving
• Quick Cocoa Glaze or Soft Set Ganache, recipes below

Step-By-Step Instructions

1. Preheat and prepare the pan
   Heat the oven to 350°F. Grease the 8×8 pan with a thin film of oil or butter. Line with a parchment sling that overhangs two sides for easy lifting. Lightly grease the parchment.
2. Whisk the dry ingredients
   In a medium bowl, whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt until the cocoa is fully blended with no streaks. This prevents pockets of cocoa and helps the cake rise evenly.
3. Combine the wet ingredients
   In a separate bowl, whisk the egg, milk or buttermilk, vinegar if using regular milk, oil, and vanilla until smooth. The mixture should look glossy and uniform.
4. Make the batter
   Pour the wet mixture into the dry ingredients. Whisk gently until the flour disappears. The batter will be thick at this stage. Pour in the hot coffee or hot water and whisk just until smooth. The heat will loosen the batter and deepen the color. If using chocolate chips, fold them in now.
5. Bake
   Scrape the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes. The cake is done when the top springs back lightly to the touch and a toothpick inserted in the center comes out with a few moist crumbs. If the toothpick is wet, bake 2 to 3 minutes more and test again.
6. Cool
   Set the pan on a rack and cool for at least 45 minutes. Lift the cake out by the parchment and set it back on the rack, then peel the paper away. Dust with cocoa or powdered sugar, glaze, or serve plain.
7. Slice and store
   Cut into 12 squares. Store covered at room temperature for 2 to 3 days or refrigerate for up to 5 days. For longer storage, wrap squares individually and freeze for up to 2 months. Thaw at room temperature.

Simple Finishes

Quick Cocoa Glaze

• 1 cup powdered sugar sifted (120 g)
• 2 tablespoons unsweetened cocoa powder (12 g)
• Pinch fine salt
• 2 tablespoons milk or water, plus 1 to 2 teaspoons as needed (30 to 40 ml)
• 1⁄2 teaspoon vanilla extract (2.5 ml)

Whisk the powdered sugar, cocoa, and salt. Add milk and vanilla and whisk until smooth and pourable. If it seems stiff, add liquid 1 teaspoon at a time. Pour over the barely warm cake and nudge to the edges. Let set 20 minutes before slicing.

Soft Set Ganache

• 1⁄2 cup heavy cream (120 ml)
• 3 ounces chopped semisweet chocolate or chips (85 g)
• Pinch fine salt
  Warm cream until steaming, then pour over chocolate and salt in a heatproof bowl. Let stand 2 minutes, whisk until glossy, and spread over cooled cake. It will set soft and shiny.

Variations And Swaps

Dairy-Free

Use a plain, unsweetened plant milk and add the vinegar for acidity. Keep the oil. Skip the ganache or use a dairy-free chocolate and plant cream. The glaze is already dairy-free if made with water.

Egg-Free

Replace the egg with 3 tablespoons unsweetened applesauce or 3 tablespoons plain yogurt or plant yogurt. The crumb will be slightly denser but still very tender. Bake time stays the same. Check at 30 minutes.

Gluten-Free

Use a reputable 1:1 gluten-free all-purpose flour blend that contains xanthan gum. Let the batter rest 10 minutes before baking to hydrate the starches. Expect the top to crack a little more, which is normal.

Extra-Chocolate

Stir in 1⁄2 cup mini chips or chopped dark chocolate. Toss with a teaspoon of flour before folding in so they do not sink.

Orange Or Peppermint

Add 1 teaspoon finely grated orange zest to the wet ingredients for a chocolate orange variation. For a mint note, add 1⁄4 teaspoon peppermint extract along with the vanilla. Peppermint is strong, so measure lightly.

Cinnamon Mocha

Whisk 1 teaspoon ground cinnamon into the dry ingredients and use coffee as the hot liquid. The spice softens the bitterness of cocoa and gives a warm aroma.

Why The Method Works

• Balanced leavening. Baking soda reacts with acidic ingredients like buttermilk or the vinegar in regular milk. A small amount of baking powder supports lift later in the bake so the crumb stays even.
• Oil for tenderness. Oil coats flour proteins and limits gluten development, which keeps the crumb soft.
• Hot liquid for cocoa. Cocoa powder blooms in heat, which unlocks more aroma and a fuller chocolate taste.
• No prolonged mixing. Overmixing can develop gluten and create tunnels. Whisk only to combine.
• Moderate oven temperature. At 350°F, the edges set without drying out and the center can rise and bake through.

Troubleshooting Guide

• Sinks in the middle. The cake was underbaked or the oven ran cool. Bake until the center springs back. Use an oven thermometer if you are unsure about temperature.
• Dry edges. Your pan may be dark metal or your oven runs hot. Reduce heat by 15 to 25 degrees or shorten the bake by a few minutes next time.
• Bitter flavor. Measure cocoa with care. If you used Dutch-process cocoa and cut the sugar, the balance can lean bitter. Keep the listed sugar and salt.
• Streaks of flour. Dry ingredients were not fully whisked or the batter was not mixed to uniform. Whisk the dry thoroughly and fold with a spatula after whisking to catch any pockets.

Make-Ahead And Storage

Bake the cake a day before serving if you can. The chocolate flavor rounds out and the crumb becomes even more tender by day two. Store the cooled cake, covered, at room temperature unless your kitchen is very warm. For longer storage, refrigerate well wrapped. To freeze, wrap the whole square in two layers of plastic and one of foil, or wrap individual squares. Thaw at room temperature in the wrapping to prevent moisture loss.

Serving Ideas

• Plain. A dusting of cocoa or powdered sugar.
• With fruit. Sliced pears, strawberries, or raspberries tuck into the chocolate flavor nicely.
• With cream. Lightly sweetened whipped cream or a spoon of yogurt for contrast.
• With ice cream. Vanilla, coffee, or chocolate.

Scaling To A 9×13 Pan

Double all ingredients and bake in a greased and parchment-lined 9×13 pan at 350°F for 28 to 34 minutes. Start checking early. The surface area shifts the bake time slightly, and ovens vary.

Clean Workflow For Weeknight Baking

• Preheat the oven before you measure anything. Heat matters for lift and timing.
• Grease and line the pan first so you are not scrambling with a wet batter waiting on you.
• Weigh or level your flour. Small changes in flour weight can shift the crumb.
• Heat the coffee or water just before you add it so it is still hot when it hits the batter.
• Cool the cake long enough to set the crumb. Slicing too early releases steam and dries the texture.

Recipe Card Summary

Small-Batch Chocolate Snacking Cake, 8×8, No Mixer

Servings — 12
Prep — 15 min
Bake — 30 to 35 min
Cool — 45 min

Ingredients
Dry: 1 cup all-purpose flour 120 g, 1 cup sugar 200 g, 1⁄3 cup cocoa 30 g, 1 tsp baking soda 5 g, 1⁄2 tsp baking powder 2 g, 1⁄2 tsp fine sea salt 3 g.
Wet: 1 large egg, 1⁄2 cup milk or buttermilk 120 ml, 1 tsp vinegar if using milk 5 ml, 1⁄3 cup neutral oil 70 ml, 1 tsp vanilla 5 ml.
Hot: 1⁄2 cup hot coffee or hot water 120 ml.
Optional: 1⁄2 cup mini chips 85 g.

Directions

1. Heat oven to 350°F. Grease and line an 8×8 pan with a parchment sling.
2. Whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
3. Whisk egg, milk or buttermilk, vinegar if using, oil, and vanilla.
4. Combine wet with dry and whisk until smooth.
5. Whisk in hot coffee or water. Fold in chips if using.
6. Bake 30 to 35 minutes until a toothpick shows moist crumbs.
7. Cool 45 minutes. Dust, glaze, or serve plain. Store covered.

Estimated nutrition per serving
Calories 170, Fat 7 g, Saturated fat 1 g, Cholesterol 15 mg, Sodium 190 mg, Carbohydrates 26 g, Fiber 2 g, Sugars 17 g, Protein 3 g.

This cake is simple enough for a weeknight and sturdy enough to travel. It answers the urge for real chocolate without asking for extra steps or special tools. Keep the base method the same and swap small details as you like. The format is forgiving, the crumb stays tender, and the payoff is a square of cake that tastes like you meant to make dessert all along.