Chocolate and Vanilla Snack Cakes

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 0mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    759
based on 1 ratings

Make these treats with you children for extra fun. We've just made our buttercream vanilla, but you could add purees, jams or flavourings to make it your favourite flavour.

recipe updated 22 Jul. 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    400 g
  • Golden caster sugar icon
    Golden caster sugar
    200 g
  • Egg icon
    Egg
    3
  • Plain flour icon
    Plain flour
    180 g
  • Cocoa powder icon
    Cocoa powder
    40 g
  • Baking powder icon
    Baking powder
    2 teaspoons
  • Milk icon
    Milk
    4 tablespoons
  • Icing sugar icon
    Icing sugar
    400 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Dark chocolate icon
    Dark chocolate
    500 g

Tools

  • kCook icon Oven
  • kCook icon Chef Patissier XL
  • kCook icon Square pan - 9"
  • kCook icon Baking tray - large

Step preview

  1. Making the cake:
  2. Preheat the oven - 180ºC
  3. Grease a tin and line with parchment paper
  4. Fit the Creaming Beater
  5. Add the ingredients into the 5L appliance bowl
  6. Mix until smooth - 3 minutes, speed Min
  7. Then add the next ingredients
  8. Mix until combined - 1 minute, speed Min
  9. Transfer the batter into the tin
  10. Bake until a skewer inserted comes out clean - 25 minutes, 180ºC
  11. Remove from the oven and let cool
  12. Making the buttercream:
  13. Clean the 5L appliance bowl and fit the Creaming Beater
  14. Add butter into the 5L appliance bowl
  15. Mix until smooth - 3 minutes, speed 1
  16. Then add the next ingredients
  17. Mix until combined - 5 minutes, speed 1
  18. Trim the top of the cake to make it flat
  19. Halve the cake to create two even layers
  20. Line a work surface with cling film
  21. Place one cake on the work surface and spread with buttercream
  22. Top with the other cake half and wrap with cling film
  23. Chill in the fridge – 1 hour
  24. Clean and fit the Creaming Beater
  25. Add chocolate into the warming bowl, fit the splashguard
  26. Heat until melted - 10 minutes, heat setting 7, speed 1
  27. Line a baking tray with parchment paper
  28. Place a cooling rack on the baking tray
  29. Cut the cake into squares and place on the cooling rack
  30. Pour over the melted chocolate covering the top and sides
  31. Let set
  32. Serve
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