18 Delicious Snacking Cakes Recipes for Every Occasion

Craving something sweet but don’t want the fuss of a fancy dessert? Snacking cakes are here to save the day—simple, satisfying, and perfect for any moment, from afternoon pick-me-ups to last-minute potlucks. Whether you’re a chocolate lover, a fruit fanatic, or a spice enthusiast, we’ve rounded up 18 irresistible recipes that are as easy to make as they are delicious. Let’s bake (and snack) our way through!

Classic Vanilla Pound Cake

This buttery, tender pound cake is a timeless treat—simple enough for beginners but rich enough to impress.

Ingredients

• 1 ½ cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• 1 cup whole milk
• 1 tbsp pure vanilla extract
• ½ tsp salt

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, beat 1 ½ cups butter and 3 cups sugar on medium speed until light and fluffy, about 5 minutes.
3. Add eggs one at a time, mixing well after each. Stir in 1 tbsp vanilla extract.
4. Alternately add 3 cups flour and 1 cup milk in three additions, starting and ending with flour. Mix just until combined, then fold in ½ tsp salt.
5. Pour batter into prepared pan. Bake for 75–85 minutes, until a toothpick inserted comes out clean.
6. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

The secret? Creaming the butter and sugar extra-long for a velvety crumb that melts in your mouth.

Tip: For a golden crust, brush the cooled cake with a simple syrup (equal parts sugar and water, heated until dissolved).

Lemon Drizzle Snacking Cake

This Lemon Drizzle Snacking Cake is a sunny little treat—moist, tangy, and just sweet enough to brighten your afternoon with minimal effort.

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• ¼ cup powdered sugar (for drizzle)

1. Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. In another bowl, beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in ½ cup milk, lemon zest, and 2 tbsp lemon juice.
4. Fold dry ingredients into the wet mixture until just combined. Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean.
5. While warm, poke holes all over the cake with a skewer. Whisk ¼ cup powdered sugar with 1 tbsp lemon juice and drizzle over the top.

The magic here? That glaze seeps into the cake, creating pockets of tart-sweet goodness in every bite.

Tip: For extra zing, add a sprinkle of lemon zest to the glaze before it sets.

Chocolate Chip Banana Cake

This moist, tender cake is the perfect way to use up overripe bananas—loaded with melty chocolate chips in every bite.

Ingredients

• 3 medium very ripe bananas, mashed (about 1 1/4 cups)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, beat softened butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, then mix in mashed bananas and vanilla extract.
3. Whisk together flour, baking soda, and salt in a separate bowl. Gradually fold into the wet ingredients until just combined. Stir in chocolate chips.
4. Pour batter into prepared pan and bake for 55–60 minutes, or until a toothpick inserted comes out clean (a few crumbs are okay—avoid wet batter).
5. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

The brown sugar adds caramel depth to balance the sweet bananas, while pockets of chocolate stay irresistibly gooey. Tip: For extra flavor, toast the chocolate chips in a dry skillet for 2 minutes before adding—it intensifies their richness!

Cinnamon Swirl Coffee Cake

This buttery, tender coffee cake is swirled with a ribbon of cinnamon sugar and topped with a crisp crumb—perfect for lazy weekend mornings with a hot cup of coffee.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 cup packed brown sugar
• 1 tbsp ground cinnamon
• 2 tbsp cold unsalted butter, cubed (for topping)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup milk, 1 egg, 1/4 cup melted butter, and 1 tsp vanilla. Stir wet ingredients into dry until just combined.
4. Pour half the batter into the pan. Mix 1/4 cup brown sugar and 1 tbsp cinnamon; sprinkle evenly over batter. Top with remaining batter.
5. Use a knife to swirl layers gently. Dot with 2 tbsp cold butter cubes.
6. Bake 25–30 minutes until a toothpick comes out clean. Cool 10 minutes before serving.

The magic here? That cinnamon sugar melts into a caramel-like ribbon, while the butter topping adds a delicate crunch.

Tip: For extra richness, swap the milk for buttermilk—it tenderizes the crumb even more!

Blueberry Yogurt Snacking Cake

This tender, lightly sweet cake is studded with juicy blueberries and has a subtle tang from yogurt—perfect for breakfast or an afternoon pick-me-up.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup plain whole-milk yogurt
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 ½ cups fresh blueberries
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, and ½ tsp salt.
3. In another bowl, beat ¾ cup granulated sugar, ½ cup yogurt, 2 eggs, ½ cup vegetable oil, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into wet until just combined. Gently stir in 1 ½ cups blueberries.
5. Pour batter into prepared pan and sprinkle with 1 tbsp turbinado sugar. Bake for 40–45 minutes, until a toothpick comes out clean.

The yogurt keeps this cake moist for days, while the turbinado sugar adds a delightful crunch to every bite.

Tip: Toss blueberries in 1 tbsp flour before folding in to prevent sinking!

Pumpkin Spice Snacking Cake

This cozy little cake is packed with warm spices and pumpkin flavor—perfect for slicing into squares and enjoying with coffee or tea.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp pumpkin pie spice
• ½ tsp salt
• ¾ cup canned pumpkin puree
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ⅓ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup chopped pecans (optional, for topping)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 ½ tsp pumpkin pie spice, and ½ tsp salt.
3. In another bowl, mix ¾ cup canned pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, ⅓ cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract until smooth.
4. Fold the dry ingredients into the wet mixture until just combined. Pour into the prepared pan and sprinkle with ½ cup chopped pecans (if using).
5. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool before slicing.

The crumb stays incredibly moist thanks to the pumpkin, while the pecans add a toasty crunch. Tip: For extra flair, dust with powdered sugar or drizzle with cream cheese glaze!

Carrot Walnut Snacking Cake

This cozy carrot walnut snacking cake is moist, lightly spiced, and studded with crunchy walnuts—perfect for afternoon tea or a lunchbox treat.

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp salt
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups finely grated carrots (about 3 medium)
• ½ cup chopped walnuts

1. Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp ginger, and ¼ tsp salt.
3. In another bowl, beat ¾ cup sugar, ½ cup oil, 2 eggs, and 1 tsp vanilla until smooth. Stir in carrots.
4. Fold dry ingredients into the wet mixture until just combined, then stir in ½ cup walnuts.
5. Spread batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool before slicing.

The walnuts add a toasty crunch, while the carrots keep every bite tender—no frosting needed!

Tip: For extra flavor, toast the walnuts lightly before chopping.

Almond Orange Snacking Cake

This tender, citrus-kissed cake is studded with nutty almond flour and topped with a glossy orange glaze—perfect for afternoon pick-me-ups or lazy weekend baking.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tbsp orange zest
• 1/4 cup fresh orange juice
• 1/2 cup powdered sugar (for glaze)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper.
2. Whisk together all-purpose flour, almond flour, baking powder, and 1/4 tsp salt in a bowl.
3. In another bowl, beat 1/2 cup softened butter and 3/4 cup granulated sugar until fluffy. Add eggs one at a time, then mix in 1 tbsp orange zest.
4. Alternately fold dry ingredients and 1/4 cup orange juice into the butter mixture until just combined. Spread batter into the prepared pan.
5. Bake for 25–28 minutes until edges pull away from the pan and a toothpick comes out clean. Cool completely.
6. Whisk 1/2 cup powdered sugar with 1 tbsp orange juice until smooth. Drizzle over cooled cake.

The almond flour adds a delicate crumb, while the double hit of orange—zest and juice—makes every bite bright and fragrant.

Tip: For extra texture, sprinkle sliced almonds on top of the glaze before it sets.

Raspberry Buttermilk Cake

This tender, lightly sweet cake is studded with juicy raspberries and has a subtle tang from buttermilk—perfect for brunch or an afternoon treat.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 ½ cups fresh raspberries
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups flour, ½ tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
3. Beat ½ cup butter and ¾ cup granulated sugar with a mixer until fluffy, about 3 minutes. Add 1 egg and 1 tsp vanilla, mixing until combined.
4. Alternately add the flour mixture and ½ cup buttermilk to the butter mixture, beginning and ending with flour. Fold in 1 cup raspberries.
5. Spread batter into the prepared pan. Scatter remaining ½ cup raspberries on top and sprinkle with 1 tbsp turbinado sugar.
6. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before transferring to a rack.

The buttermilk keeps this cake irresistibly moist, while the raspberries add bursts of tart-sweet flavor in every bite.

Tip: For extra flavor, toss the raspberries in 1 tbsp flour before folding them in—this helps prevent sinking!

Double Chocolate Snacking Cake

This moist, fudgy cake is the perfect pick-me-up—no frosting needed, just pure chocolate bliss in every bite.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup water
• ⅓ cup vegetable oil
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• ½ cup semisweet chocolate chips

Instructions

1. Preheat oven to 350°F. Lightly grease an 8-inch square baking pan.
2. Whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a large bowl.
3. Add 1 cup water, ⅓ cup vegetable oil, 1 tbsp vinegar, and 1 tsp vanilla extract. Stir until just combined (a few lumps are okay). Fold in ½ cup chocolate chips.
4. Pour batter into the pan and bake for 25–30 minutes, until a toothpick inserted comes out clean. Cool for 10 minutes before slicing.

The magic here? Vinegar reacts with baking soda for an ultra-tender crumb, while melty chocolate chips add pockets of indulgence. Tip: Dust with powdered sugar or drizzle with melted chocolate for extra flair!

Apple Cinnamon Crumb Cake

This cozy crumb cake is studded with tender apples and topped with a buttery cinnamon streusel—perfect for lazy weekend mornings with coffee.

Ingredients:

• Cake: 1 ½ cups all-purpose flour, ½ cup granulated sugar, 2 tsp baking powder, ½ tsp salt, ½ cup whole milk, 1 large egg, ¼ cup unsalted butter (melted), 1 tsp vanilla extract, 2 medium apples (peeled and diced)
• Crumb Topping: ½ cup all-purpose flour, ⅓ cup packed brown sugar, 1 tsp ground cinnamon, ¼ cup unsalted butter (cold, cubed)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. Make the cake: Whisk together 1 ½ cups flour, ½ cup granulated sugar, 2 tsp baking powder, and ½ tsp salt in a bowl. In another bowl, mix ½ cup milk, 1 egg, ¼ cup melted butter, and 1 tsp vanilla. Stir wet ingredients into dry until just combined. Fold in diced apples. Spread batter into the pan.
3. Make the topping: Combine ½ cup flour, ⅓ cup brown sugar, and 1 tsp cinnamon. Cut in ¼ cup cold butter with a fork until crumbly. Sprinkle evenly over batter.
4. Bake for 35–40 minutes until a toothpick inserted in the center comes out clean. Cool 10 minutes before serving.

The magic here? The juicy apples keep the cake moist while the cinnamon streusel adds a satisfying crunch in every bite.

Tip: For extra warmth, add a pinch of nutmeg to the crumb topping!

Coconut Lime Snacking Cake

This Coconut Lime Snacking Cake is a sunny little treat—moist, tangy, and just sweet enough to brighten your afternoon with tropical vibes.

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• ½ cup coconut milk (full-fat)
• ⅓ cup melted coconut oil
• 2 large eggs
• 2 tbsp lime zest (about 2 limes)
• ¼ cup fresh lime juice
• ½ cup sweetened shredded coconut, plus extra for topping

1. Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, and ½ tsp salt.
3. In another bowl, mix ½ cup coconut milk, ⅓ cup melted coconut oil, 2 large eggs, 2 tbsp lime zest, and ¼ cup lime juice until smooth.
4. Fold the wet ingredients into the dry mix, then stir in ½ cup shredded coconut. Pour batter into the pan and sprinkle extra coconut on top.
5. Bake for 30–35 minutes, until a toothpick comes out clean. Let cool before slicing.

The magic here? The lime zest and juice double down on citrusy freshness, while the coconut keeps it tender—no glaze needed!

Tip: Toast the extra coconut topping for 5 minutes at 325°F for a nutty crunch.

Peanut Butter Swirl Cake

This dreamy peanut butter swirl cake is a showstopper with its rich, nutty ribbons and tender crumb—perfect for when you want dessert to feel a little extra special.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• ½ cup creamy peanut butter
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• ¼ cup powdered sugar
• 2 tbsp melted peanut butter (for swirling)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch loaf pan and line with parchment paper.
2. Whisk together flour, granulated sugar, baking powder, and salt in a bowl.
3. In another bowl, beat softened butter and peanut butter until fluffy. Add eggs one at a time, then mix in vanilla extract.
4. Alternately add the dry ingredients and milk to the butter mixture, mixing just until combined.
5. Pour batter into the prepared pan. Drizzle melted peanut butter over the top, then swirl gently with a knife.
6. Bake for 50–55 minutes, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then dust with powdered sugar.

The magic here? The peanut butter swirls stay gooey even after baking, creating pockets of melt-in-your-mouth goodness in every slice.

Tip: For extra peanut butter flavor, warm the drizzle slightly before swirling—it’ll glide through the batter like a dream.

Strawberry Rhubarb Snacking Cake

This tender, buttery cake is studded with juicy strawberries and tangy rhubarb—perfect for afternoon tea or a sweet snack any time of day.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• 1 cup diced fresh strawberries
• 1 cup diced rhubarb (¼-inch pieces)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup softened butter and ¾ cup granulated sugar until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and ½ cup whole milk to the butter mixture, mixing just until combined.
5. Fold in strawberries and rhubarb, then spread batter into the prepared pan. Sprinkle with 1 tbsp turbinado sugar.
6. Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes before slicing.

The turbinado sugar adds a delicate crunch, while the rhubarb keeps every bite just tart enough to balance the sweetness.

Tip: For extra moisture, toss the diced fruit with 1 tbsp flour before folding into the batter—this helps prevent sinking!

Zucchini Lemon Snacking Cake

This tender, citrus-kissed cake is the perfect way to sneak veggies into your snack time—no one will guess how moist and fluffy it is!

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 ½ cups grated zucchini (squeezed dry)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt in a bowl.
3. In another bowl, beat ¾ cup sugar, ½ cup oil, and eggs until creamy. Stir in 1 tbsp lemon zest and 2 tbsp lemon juice.
4. Fold dry ingredients into the wet mixture until just combined, then gently mix in zucchini.
5. Spread batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean.

The lemon brightens every bite, while the zucchini keeps the crumb incredibly tender—ideal for afternoon pick-me-ups.

Tip: For extra zing, drizzle cooled cake with a simple glaze of powdered sugar and lemon juice.

Maple Pecan Snacking Cake

This cozy little cake is packed with toasty pecans and warm maple flavor—perfect for slicing into squares and enjoying with coffee or tea.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup packed brown sugar
• ½ tsp baking soda
• ½ tsp salt
• ½ cup buttermilk
• ⅓ cup pure maple syrup
• ¼ cup melted butter, cooled
• 1 large egg
• 1 tsp vanilla extract
• ¾ cup chopped pecans, divided

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, ¾ cup brown sugar, ½ tsp baking soda, and ½ tsp salt in a large bowl.
3. In another bowl, whisk ½ cup buttermilk, ⅓ cup maple syrup, ¼ cup melted butter, 1 egg, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined. Fold in ½ cup chopped pecans.
5. Spread batter into the prepared pan and sprinkle remaining ¼ cup pecans on top. Bake for 25–28 minutes, until a toothpick comes out clean.

The maple glaze soaks into the cake slightly, keeping it moist while the pecans add a satisfying crunch.

Tip: For extra maple flavor, drizzle warm cake with a thin glaze of ¼ cup powdered sugar + 1 tbsp maple syrup.

Cherry Almond Snacking Cake

This tender, buttery cake is studded with juicy cherries and topped with a nutty almond crunch—perfect for afternoon coffee breaks or lunchbox treats.

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, melted and cooled
• 2 large eggs
• ½ cup whole milk
• 1 tsp almond extract
• 1 cup fresh or frozen pitted cherries, halved
• ¼ cup sliced almonds

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 1 ½ tsp baking powder, and ½ tsp salt.
3. Add melted butter, eggs, milk, and 1 tsp almond extract. Stir just until combined (don’t overmix).
4. Fold in cherries, then pour batter into the prepared pan. Sprinkle ¼ cup sliced almonds evenly over the top.
5. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before slicing.

The almond extract doubles down on flavor, pairing beautifully with the tart cherries and toasty almond topping—no frosting needed!

Tip: For extra crunch, toast the sliced almonds in a dry skillet for 2–3 minutes before sprinkling them on the batter.

Brown Sugar Streusel Cake

This Brown Sugar Streusel Cake is a cozy, buttery delight with a crumbly topping that melts into every bite—perfect for lazy weekend mornings or dessert with coffee.

• Cake: 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, 1/4 tsp salt, 1/2 cup whole milk, 1/4 cup unsalted butter (melted), 1 large egg, 1 tsp vanilla extract
• Streusel: 1/2 cup packed light brown sugar, 1/4 cup all-purpose flour, 1/4 cup unsalted butter (cold, cubed), 1 tsp ground cinnamon

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. Make the cake: Whisk 1 1/2 cups flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/4 tsp salt in a bowl. Add 1/2 cup milk, 1/4 cup melted butter, 1 egg, and 1 tsp vanilla; stir until just combined. Spread into the pan.
3. Make the streusel: Mix 1/2 cup brown sugar, 1/4 cup flour, and 1 tsp cinnamon. Cut in 1/4 cup cold butter with a fork until crumbly. Sprinkle evenly over the batter.
4. Bake 30–35 minutes until a toothpick comes out clean. Cool 10 minutes before serving.

The magic here? The streusel sinks slightly into the cake as it bakes, creating pockets of caramelized sugar in every slice.

Tip: For extra crunch, toast the streusel leftovers on a tray and sprinkle over ice cream!

Conclusion

With 18 irresistible snacking cake recipes, there’s something here for every craving and occasion! Whether you’re baking for a crowd or just treating yourself, these easy, delicious cakes are sure to delight. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to pin this roundup for later—happy baking!