I made a Chocolate Snack Cake using one surprising pantry swap that makes it ideal to pull straight from the fridge, and I’m sharing the idea behind it.

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I still can’t explain why a chilled slice feels like a dare, but Cold Chocolate Snack Cake is utterly irresistible straight from the fridge! I love how the instant chocolate pudding mix makes each bite dense and slightly plush while a cloud of frozen whipped topping keeps it cool and shamelessly simple.

It’s not one of those fluff things, it’s bold, a little messy and perfect for stealing at midnight. I call it part Chocolate Snack Cake, part tribute to Decadent Chocolate Desserts, and nothing about it tries to be subtle.

Come curious, bring napkins, maybe expect to eat more than one slice.

Ingredients

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Chocolate cake mix: Mostly carbs and sugar, gives quick chocolate flavor and cakey structure, not very nutritious.
Eggs: Add protein, fat and moisture, they help bind, give some vitamins but not lots.
Instant chocolate pudding mix: Sugary mix that thickens filling fast, adds chocolate taste and extra carbs.
Milk: Gives calcium and protein, makes pudding creamy, lactose adds carbs so watch portions.
Frozen whipped topping: Light and airy, mostly sugar and water, makes filling fluffy but not very filling.
Chocolate chips: Tiny bites of chocolate and sugar, make glaze rich and sweet, add fats.
Unsalted butter: Smooths and shines glaze, adds richness, mostly saturated fat so use sparingly.

Ingredient Quantities

1 (15.25 oz) box chocolate cake mix

3 large eggs

1 cup water

1/3 cup vegetable oil

1 teaspoon vanilla extract

2 (3.9 oz) packages instant chocolate pudding mix

3 cups cold milk

1 (8 oz) container frozen whipped topping thawed

1 cup semisweet chocolate chips for glaze

2 tablespoons unsalted butter for glaze

Chocolate shavings or sprinkles for garnish (optional)

How to Make this

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1. Preheat oven to 350 F and grease a 9×13 inch baking pan (foil or nonstick spray both work), set aside.

2. In a large bowl combine the chocolate cake mix, 3 eggs, 1 cup water, 1/3 cup vegetable oil and 1 tsp vanilla; beat about 2 minutes until smooth and no big lumps remain.

3. Pour batter into the prepared pan and bake according to the box directions for a 9×13 (about 25 to 30 minutes) or until a toothpick comes out clean; cool completely on a wire rack.

4. While cake cools, whisk together the 2 packages instant chocolate pudding mix and 3 cups of cold milk for about 2 minutes until thickened — cold milk is important so the pudding sets right.

5. Fold the thawed 8 oz whipped topping into the thickened pudding until evenly combined and lighter in texture.

6. Spread the pudding/whipped topping mixture evenly over the completely cooled cake, smoothing the top with an offset spatula or the back of a spoon.

7. For the glaze, melt 1 cup semisweet chocolate chips with 2 tablespoons unsalted butter in the microwave in 20 to 30 second bursts, stirring each time, just until smooth and glossy; dont overheat or it will seize.

8. Let the glaze cool a little then pour or spoon it over the pudding layer and gently spread to cover.

9. Chill the cake in the fridge at least 2 hours or overnight so layers set up good; before serving garnish with chocolate shavings or sprinkles if you want and slice cold (warm your knife under hot water and wipe dry for clean cuts).

Equipment Needed

1. 9×13 inch baking pan, greased with nonstick spray or lined with foil
2. Large mixing bowl (for the cake batter)
3. Electric hand mixer or whisk, for beating the batter smooth — or a whisk if you dont have a mixer
4. Measuring cups and spoons, for water, oil, milk and pudding mixes
5. Rubber spatula and an offset spatula or the back of a spoon, for folding and smoothing the pudding layer
6. Wire cooling rack, to cool the cake completely before assembling
7. Microwave-safe bowl or small saucepan and a heatproof spoon/spatula, for melting the chocolate glaze
8. Serrated knife and cutting board (warm the knife under hot water and dry for clean slices)

FAQ

Q: How long does this Cold Chocolate Snack Cake take and how many will it feed? A: Active time is about 40 to 50 minutes (mixing, baking at 350 F for 25 to 30 minutes in a 9×13 pan, cooling). Then you need to chill 2 to 3 hours for the pudding to set, overnight is even better. Serves about 12 to 15 people depending on slice size.

Q: Can I make this ahead of time? A: Yes, totally. You can assemble it the day before and keep it covered in the fridge. The flavors actually get better after a few hours. Try not to glaze more than a day ahead though, the glaze can dull if left too long.

Q: Can I swap ingredients like cake mix or milk? A: Yep. Use any chocolate cake mix you like (devil's food makes it richer). For the pudding use instant chocolate pudding, but you can try chocolate fudge or even butterscotch for a twist. For dairy-free versions use plant milk and a dairy-free instant pudding plus nondairy whipped topping, but results can vary.

Q: My pudding layer made the cake soggy, how do I avoid that? A: Make sure the baked cake is completely cooled before spreading the pudding. Use cold milk exactly as the pudding package says so it sets firm. Also spread a thin layer of whipped topping first as a moisture barrier if you're worried about sogginess.

Q: How do I get a smooth shiny chocolate glaze? A: Melt the chocolate chips with the butter over low heat or in 20 second microwave bursts stirring between each. Pour while warm and spread quickly. If it's too thick add a teaspoon of neutral oil or a splash of milk to thin it. Let it set in the fridge for a bit then add shavings or sprinkles.

Q: Can I freeze the cake and how long will it keep? A: Yes, you can freeze it up to about 1 month. For best results freeze unglazed: wrap tightly in plastic then foil. Thaw in the fridge overnight, then add the glaze and decorations after thawing. If you freeze with glaze the texture might change and the glaze can crack.

Cold Chocolate Snack Cake • Irresistible!! Recipe Substitutions and Variations

1 (15.25 oz) box chocolate cake mix → Make a quick homemade mix: 1 1/4 cups all purpose flour, 1 cup sugar, 1/3 cup unsweetened cocoa, 1 tsp baking powder, 1/2 tsp baking soda, pinch salt. Use the same wet ingredients the recipe calls for. Texture will be a bit different but still great
3 large eggs → 3/4 cup unsweetened applesauce for a moist, egg‑free cake, or 3 tbsp ground flax mixed with 9 tbsp water (let sit 5 minutes) for a vegan binder. Expect a slightly denser crumb
2 (3.9 oz) packages instant chocolate pudding mix → Homemade chocolate pudding: whisk 1/3 cup unsweetened cocoa, 1/2 cup sugar, 3 tbsp cornstarch, pinch salt into 3 cups milk, heat and whisk until it thickens, then cool. Works just like the instant stuff
1 (8 oz) container frozen whipped topping thawed → 1 cup heavy whipping cream whipped with 2 tbsp powdered sugar and 1 tsp vanilla until stiff peaks form. Chill the bowl first, whip cold cream for best results

Pro Tips

1. Use room temp eggs and milk when you can, it helps the batter blend smoother and the cake rise nicer, cold eggs can make everything seize up or stay lumpy.
2. Don’t overmix the cake batter, beat just until smooth; overworking makes the crumb tough. Tap the filled pan on the counter once to pop large air bubbles.
3. Make the pudding with very cold milk and whisk until thick, if it seems slow to set stick the mixing bowl in the fridge a few minutes then finish whisking.
4. Fold the whipped topping in gently with a rubber spatula, scoop from the bottom and fold over, that keeps it light; if it gets flat you can briefly re-whip a few tbsp to restore some loft.
5. Melt the glaze in short microwave bursts stirring each time, if it looks grainy add a tsp of warm cream or milk to rescue it; chill the cake well and use a knife warmed under hot water and wiped dry between cuts for clean slices.

Cold Chocolate Snack Cake • Irresistible!! Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made a Chocolate Snack Cake using one surprising pantry swap that makes it ideal to pull straight from the fridge, and I'm sharing the idea behind it.

Servings

servings

Calories

458

kcal

Equipment: 1. 9×13 inch baking pan, greased with nonstick spray or lined with foil
2. Large mixing bowl (for the cake batter)
3. Electric hand mixer or whisk, for beating the batter smooth — or a whisk if you dont have a mixer
4. Measuring cups and spoons, for water, oil, milk and pudding mixes
5. Rubber spatula and an offset spatula or the back of a spoon, for folding and smoothing the pudding layer
6. Wire cooling rack, to cool the cake completely before assembling
7. Microwave-safe bowl or small saucepan and a heatproof spoon/spatula, for melting the chocolate glaze
8. Serrated knife and cutting board (warm the knife under hot water and dry for clean slices)

Ingredients

1 (15.25 oz) box chocolate cake mix
3 large eggs
1 cup water
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 (3.9 oz) packages instant chocolate pudding mix
3 cups cold milk
1 (8 oz) container frozen whipped topping thawed
1 cup semisweet chocolate chips for glaze
2 tablespoons unsalted butter for glaze
Chocolate shavings or sprinkles for garnish (optional)

Directions

Preheat oven to 350 F and grease a 9×13 inch baking pan (foil or nonstick spray both work), set aside.
In a large bowl combine the chocolate cake mix, 3 eggs, 1 cup water, 1/3 cup vegetable oil and 1 tsp vanilla; beat about 2 minutes until smooth and no big lumps remain.
Pour batter into the prepared pan and bake according to the box directions for a 9×13 (about 25 to 30 minutes) or until a toothpick comes out clean; cool completely on a wire rack.
While cake cools, whisk together the 2 packages instant chocolate pudding mix and 3 cups of cold milk for about 2 minutes until thickened — cold milk is important so the pudding sets right.
Fold the thawed 8 oz whipped topping into the thickened pudding until evenly combined and lighter in texture.
Spread the pudding/whipped topping mixture evenly over the completely cooled cake, smoothing the top with an offset spatula or the back of a spoon.
For the glaze, melt 1 cup semisweet chocolate chips with 2 tablespoons unsalted butter in the microwave in 20 to 30 second bursts, stirring each time, just until smooth and glossy; dont overheat or it will seize.
Let the glaze cool a little then pour or spoon it over the pudding layer and gently spread to cover.
Chill the cake in the fridge at least 2 hours or overnight so layers set up good; before serving garnish with chocolate shavings or sprinkles if you want and slice cold (warm your knife under hot water and wipe dry for clean cuts).

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.