Homemade Snackwell’s Devil’s Food Cake Recipe

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Do you remember those glorious snack moments from the ’90s—when Snackwell’s Devil’s Food Cookie Cakes would magically make chocolate cravings guilt-free? For many of us, these fat-free treats weren’t just a dessert; they were an era-defining indulgence paired with promises of healthier snacking. Sadly, with the Snackwell’s brand fading away, these cookie cakes have become a thing of the past… but not for long!

How to make Snackwell’s Devil’s Food Cake

SnackWell’s Devil’s Food Cake is a prepackaged, low-fat chocolate snack made by SnackWell’s, consisting of soft, cake-like cookies flavored like devil’s food chocolate cake, often with a light chocolate or marshmallow coating, and marketed as a lighter alternative to traditional desserts.

Ingredients

For the Chocolate Cake:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup dark brown sugar
• 1/2 cup plain Greek yogurt (or low-fat sour cream)
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 3/4 cup warm water

For the Marshmallow Layer:

• 1 cup marshmallow fluff (store-bought or homemade)
• 1/4 cup powdered sugar (optional, for added stiffness)

For the Chocolate Coating:

• 1 1/2 cups semisweet chocolate chips (or dark chocolate for a richer flavor)
• 2 tbsp coconut oil (or vegetable oil, for a glossy finish)

Instructions

Step 1: Prepare the Chocolate Cake

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, whisk together the sugars, Greek yogurt, vegetable oil, and vanilla extract. Gradually add warm water to create a smooth batter.
4. Combine the wet ingredients with the dry ingredients, stirring until fully blended. Be careful not to overmix—stop when the batter is just combined.
5. Line a baking sheet or muffin tin with parchment paper and drop about 1-2 tbsp of batter for individual cakes. Smooth them out into small, flat circles.
6. Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.

Step 2: Add the Marshmallow Layer

1. Once the cakes have cooled, spread a dollop of marshmallow fluff on each piece. Be generous—this layer is what gives the treat its delightful chewiness.
2. Chill the cakes in the freezer for about 10–15 minutes. This helps the marshmallow layer set and prevents it from melting when you add the chocolate coating.

Step 3: Coat in Chocolate

1. Melt the chocolate chips and coconut oil in a double boiler or microwave (heat in 30-second intervals, stirring until completely smooth).
2. Remove the chilled cakes from the freezer. Using a spoon or small spatula, pour or spread the melted chocolate over the marshmallow-topped cakes, ensuring they are fully covered.
3. Place the coated cakes on a parchment-lined tray and let the chocolate shell set. You can refrigerate them for faster results.

Tips for Success

• Use Good-Quality Chocolate: Snackwell’s signature flavor relied on a glossy and rich chocolate coating. Opt for high-quality chocolate chips or melting wafers for a smooth finish.
• Don’t Overbake: The cakes should stay moist and soft. Keep an eye on them toward the end of baking; as soon as the top is set, pull them out.
• Freeze Before Coating: This step is crucial to ensuring the marshmallow layer doesn’t slide off and the chocolate sets evenly.
• Adjust Sweetness: Homemade marshmallow fluff often isn’t as sweet as store-bought alternatives. Adjust the powdered sugar in the fluff to match your desired sweetness level.
• Experiment with Sizes: Snackwell’s original cakes were bite-sized. Feel free to make them smaller or larger to suit your preferences.

What to serve with

Snackwell’s Devil’s Food Cake is a rich, indulgent treat that combines fluffy chocolate cake, creamy marshmallow, and glossy chocolate coating. While these are delicious enough to eat on their own, pairing them with complementary sides and beverages can elevate the experience.

1. Coffee & Espresso: A hot cup of coffee or espresso is the perfect companion for these chocolatey treats. The slight bitterness of coffee contrasts nicely with the sweetness of the Snackwell’s Devil’s Food Cake.

2. Milk: The classic combination of cookies and milk holds true with these Snackwell’s Devil’s Food Cakes. The cold creaminess of milk complements the rich chocolate and marshmallow layers.

3. Hot Cocoa: Double down on chocolate flavors by pairing these cakes with homemade hot cocoa topped with whipped cream or marshmallows.

4. Tea: For a lighter pairing, a cup of herbal tea such as mint, rooibos, or chamomile works beautifully. Green tea also provides an earthy counterbalance to the sweetness.

5. Dessert Cocktails: Make your treat a more adult affair by pairing it with dessert cocktails like chocolate martinis, Irish cream on ice, or espresso martinis.

Ingredients Substitutes

There are plenty of ingredient substitutions for creating your version of Snackwell’s Devil’s Food Cake.

1. All-Purpose Flour

• Gluten-Free Option: Replace with a 1:1 gluten-free flour blend. Ensure it contains xanthan gum or a similar binding agent for structure.
• Alternative Flours: Almond flour, oat flour, or whole wheat pastry flour can work. Keep in mind these may alter both texture and flavor slightly. For almond or oat flour, use ¾ cup for every cup of all-purpose flour and add an extra egg or binder for structure.

2. Unsweetened Cocoa Powder

• Dutch-Processed Cocoa: This substitute works seamlessly and gives a darker, richer color and smoother taste.
• Carob Powder: Use carob powder as a caffeine-free alternative. Note that it’s slightly sweeter, so reduce the sugar in the batter by 2–3 tablespoons.

3. Vegetable Oil

• Healthier Oils: Swap vegetable oil with avocado oil, melted coconut oil, or olive oil (use light olive oil for less flavor interference).
• Non-Oil Option: Applesauce, Greek yogurt, or mashed bananas can replace the oil. Use an equal amount, but note these options will make the cake slightly denser.

4. Granulated Sugar

• Natural Sweeteners: Use coconut sugar, date sugar, or maple sugar in a 1:1 ratio. Each of these adds a slightly caramelized flavor.
• Low-Calorie or Sugar-Free Alternatives: Erythritol, monk fruit sweetener, or stevia can be used for a lower-calorie or diabetic-friendly recipe. Check the package for the appropriate conversion ratio.

5. Dark Brown Sugar

• Light Brown Sugar: If you don’t have dark brown sugar, light brown sugar works fine but with less molasses depth. To DIY dark brown sugar, mix 1 cup granulated sugar with 1 tbsp molasses.
• Alternative Sweetener: Coconut sugar or honey can replace brown sugar, though their flavor profiles will vary slightly.

Final Thoughts

Once your Snackwell Devil’s Food Cakes are ready, it’s time to enjoy! Whether you’re reliving childhood bliss or introducing these treats to loved ones, this recipe is sure to spark joy.

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