Gluten-Free Easy Chocolate Chip Snack Cake
A moist, tender snack cake loaded with miniature chocolate chips and topped with a glossy chocolate drizzle. This simple one-bowl recipe transforms boxed cake mix into an irresistible treat perfect for casual gatherings, lunchboxes, or afternoon coffee breaks. The combination of sour cream and melted butter creates exceptional moisture, while three layers of chocolate chips ensure every bite delivers rich chocolate flavor.
Ingredients
- ½ box Betty Crocker Super Moist Yellow Cake Mix, about 1 2/3 cups
- ⅓ cup water
- ¼ cup sour cream
- 3 tablespoons butter or margarine, melted
- 1 egg
- 1 ¼ cups miniature semisweet chocolate chips
- ½ teaspoon vegetable oil
Instructions
- 1
Heat oven and spray square pan with baking spray with flour
- 2
Beat cake mix, water, sour cream, butter and egg on low speed for 30 seconds
- 3
Beat on medium speed for 2 minutes, scraping bowl occasionally
- 4
Stir in chocolate chips and spread batter in prepared pan
- 5
Bake until toothpick inserted in center comes out clean
- 6
Cool completely
- 7
Microwave remaining chocolate chips with oil, stirring every 15 seconds until melted
- 8
Place melted chocolate in plastic bag, cut corner and drizzle over cake
- 9
Sprinkle with remaining chocolate chips
Tips
Use room temperature ingredients for smoother mixing and better texture in the final cake
Don't overbake - the cake continues cooking slightly as it cools, so remove when toothpick has just a few moist crumbs
Let chocolate drizzle set for 15 minutes before cutting for cleaner slices
Good to Know
Store loosely covered at room temperature for up to 3 days
Can be made 1 day ahead - add drizzle and chip topping just before serving
Cut into squares and serve at room temperature
Common Mistakes
Don't overmix after adding flour to avoid tough cake
Use correct pan size to avoid over or underbaking
Cool completely before adding drizzle to prevent melting
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I use regular chocolate chips instead of miniature?
Yes, but miniature chips distribute more evenly and won't sink as much during baking.
What if I don't have sour cream?
Substitute with an equal amount of Greek yogurt or add an extra tablespoon of melted butter.
How long does this cake keep?
Store covered at room temperature for up to 3 days or freeze for up to 2 months.