Snack Cake with Chocolate Buttercream

Mama managed a household of four girls, one work-acholic husband, and volunteered outside of the home three days a week.  Busy as she was, Mama always managed to serve a delicious home-cooked meal complete with dessert, every night.  Looking back now, I marvel at her ability to get things done and to do it with grace. Like all Mama’s, she was a special lady. Snack Cake was a staple at our house, either served as a dessert or waiting on us girls when we arrived home from school.

Simple and unassuming, this old fashioned, delectable cake was usually topped off with chocolate frosting or sometimes just a sprinkling of powdered sugar.  Also known as Hot Milk Cake, it is moist and flavorful, not overly sweet. It is the perfect snack or sprinkled with a few fresh berries and whipped cream, the perfect after-dinner dessert.  I’m happy to share the recipe with you!


Snack Cake with Chocolate Buttercream




  • Make sure the milk and butter mixture are hot when you add it to the batter.  After heating the milk and butter, I will keep the mixture on low heat until time to add it to the butter. Should be hot but not boiling.
  • After the cake has cooled for approximately 15 minutes, wrap it in saran wrap and allow to cool completely.  This keeps the moisture in.
  • This recipe makes great cupcakes.  The cupcakes bake up with a beautiful dome.


The following are affiliate links for products I use in the studio kitchen.

  1. Cupcake pan.
  2. Cupcake liners
  1. 9”x13” baking pan.  Invest in a good quality pan.  It will make all the difference in your baked good.  I have used Parrish/Magic Line pans for over 20 years (the same pans!) and they are still going strong.  
  1. Parchment sheets are great for lining baking pans. I use them to lay ingredients on when allowing them to come to room temperature.  I also keep a sheet by the mixer to lay spatulas, beaters, etc. whiles I am mixing.  Makes for easy clean up.

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