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 (e.g., eggs, oil, water); 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

Why You’ll Love Homemade Snack Cakes Recipe

Tastes just like the classic snack cakes you grew up with—only better
Made with simple pantry ingredients and a cake mix base
Creamy vanilla filling that’s fluffy and sweet
Rich chocolate coating that gives the perfect finishing touch
Great for lunchboxes, parties, or an indulgent homemade treat
Freezer-friendly and easy to store for later
Customizable with your favorite cake flavors or fillings
Kid-friendly and fun to make together
No special baking skills required
Totally crave-worthy and comfort food at its best

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, and water)

For the Filling:

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

For the Chocolate Coating:

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

Directions

1. Prepare the Cake
Preheat the 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 into the center comes out clean. Let the cake cool completely.

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

3. Assemble the Snack Cakes
Cut the cooled cake into 2×2-inch squares or rectangles. Carefully slice each piece in half horizontally. Spread a layer of the vanilla filling on the bottom half, then top with the other half. Repeat with all the cake pieces.

4. Coat with Chocolate
Melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth. Dip each filled cake into the melted chocolate, coating all sides. Place on a wire rack or parchment paper to set. You can refrigerate them to speed up the setting process.

5. Serve
Once the chocolate coating is set, your homemade snack cakes are ready to enjoy.

Servings and timing

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

Variations

Different Cake Flavors: Try chocolate, strawberry, or spice cake mixes.
Filling Flavors: Add a bit of almond extract, marshmallow fluff, or cocoa powder to the filling for variation.
Dairy-Free: Use plant-based butter and cream alternatives.
Gluten-Free: Use a gluten-free cake mix and verify all other ingredients.
Mini Version: Cut smaller squares for bite-sized treats.
Holiday Twist: Add sprinkles or flavored chocolate to match the season.
Peanut Butter Coating: Swap the chocolate for a melted peanut butter coating for a nutty twist.
Double Filling: Add a thicker layer of cream for more indulgence.
Toppings: Garnish with shredded coconut, crushed nuts, or a drizzle of white chocolate.
Ice Cream Sandwiches: Freeze the filled cakes and serve with a scoop of ice cream in between for a fun dessert.

Storage/Reheating

Store the snack cakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To keep longer, freeze them individually wrapped in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving. These cakes do not require reheating and are best enjoyed at room temperature or chilled.

FAQs

How do I keep the chocolate coating smooth and shiny?

Use a bit of coconut oil or vegetable oil in the chocolate when melting to ensure a smooth, glossy finish.

Can I make these ahead of time?

Yes, you can make them up to 2 days in advance and store them in the fridge or freeze for longer storage.

Can I use homemade cake instead of a boxed mix?

Absolutely! A homemade vanilla or yellow cake works just as well and gives even more homemade flavor.

What’s the best way to cut the cake evenly?

Use a ruler or straight edge to score the top of the cake before slicing to get even-sized pieces.

Can I use a different type of frosting?

Yes, marshmallow frosting, cream cheese filling, or even chocolate ganache can be used instead.

Why is shortening used in the filling?

Shortening helps the filling hold its structure better, especially when stored or handled at room temperature.

Can I make these snack cakes gluten-free?

Yes, just use a gluten-free cake mix and ensure the other ingredients are certified gluten-free.

How do I dip the cakes without them falling apart?

Let the cake cool completely and be gentle when dipping. Using a fork or candy dipping tool helps maintain control.

Can I use white chocolate instead of semi-sweet?

Yes, white chocolate or milk chocolate can be substituted based on preference.

Do I have to refrigerate these?

Not necessarily, but refrigeration helps the chocolate set faster and keeps the filling firm, especially in warm climates.

Conclusion

Homemade Snack Cakes are a fun and satisfying treat that brings together the nostalgia of childhood favorites with the comfort and quality of homemade baking. Easy to make, endlessly customizable, and irresistibly delicious, they’re perfect for parties, family treats, or a sweet afternoon pick-me-up. Give them a try and enjoy the charm of a classic snack cake made fresh in your own kitchen.