Small Chocolate Cake Recipe
This easy recipe makes a 6-inch, two layer chocolate cake or one 9-inch round cake. It's soft and moist like a regular chocolate cake, just scaled down for a smaller crowd!
Ingredients
Chocolate Cake
- 1 cup all-purpose flour spooned & leveled (125 grams)
- ¼ cup plus 2 tablespoons unsweetened natural cocoa powder (34 grams)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup packed light brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- ⅓ cup canola vegetable, or avocado oil (80 ml)
- ½ cup buttermilk (120 ml)
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup hot water (120 ml)
- ½ teaspoon instant espresso powder or 1 teaspoon instant coffee optional (If you don’t use this, you still need to add the hot water)
Chocolate Buttercream Frosting
- 1 cup unsalted butter softened (226 grams; 2 sticks)
- 3 cups powdered sugar (360 grams)
- ½ cup unsweetened natural cocoa powder sifted (45 grams)
- 3 to 4 tablespoons heavy cream or whole milk (45 to 60 ml)
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
Instructions
- To make the chocolate cake: Preheat the oven to 350°F (180°C). Spray two 6-inch round cake pans with nonstick cooking spray, line the bottom of each pan with a parchment paper circle (this will prevent the cake layers from sticking to the pans), and set aside.
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined.1 cup all-purpose flour, ¼ cup plus 2 tablespoons unsweetened natural cocoa powder, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ cup packed light brown sugar, ½ cup granulated sugar
- Add the oil, buttermilk, egg, and vanilla extract and mix until just combined.⅓ cup canola, ½ cup buttermilk, 1 large egg, 1 teaspoon pure vanilla extract
- Add the instant espresso powder (or instant coffee) to the ½ cup of hot water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin, this is normal!½ cup hot water, ½ teaspoon instant espresso powder or 1 teaspoon instant coffee
- Evenly divide the batter between the two prepared cake pans and bake for 28 to 33 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Remove from the oven and allow to cool in the pans for 15 to 20 minutes or until they’re cool enough to handle. Slide a knife around the outside of each cake layer, then carefully remove the cakes from the pans, and transfer to a wire rack to cool completely. If you want the cake layers to be firmer so they’re easier to frost, place them in the freezer for about 30 minutes before you start frosting the cake.
- To make the chocolate buttercream frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter on medium speed for 1 minute until smooth and creamy.1 cup unsalted butter
- Add the powdered sugar one cup at a time, making sure to mix well after each addition, then add the cocoa powder and mix until fully combined.3 cups powdered sugar, ½ cup unsweetened natural cocoa powder
- Add 3 tablespoons of heavy whipping cream (or milk), the vanilla extract, and salt and mix on low speed until fully combined, stopping to scrape down the sides of the bowl as needed. If the frosting is too thick, you can mix in an extra tablespoon of heavy cream or milk.3 to 4 tablespoons heavy cream or whole milk, 1 teaspoon pure vanilla extract, ⅛ teaspoon salt
- To assemble the cake: Use a knife or a cake leveler to level the tops of each cake layer.
- Place the first cake layer on a cardboard cake round, large plate, or cake stand.
- Scoop about ¾ cup of frosting on top and use an offset spatula or the back of a spoon to spread it around into an even layer.
- Add the second cake layer upside down on top of the first one. Apply a thin coat of icing to the outside of the cake to catch any crumbs. Freeze for 10 minutes or refrigerate for 20 minutes. This is optional, but it will allow the crumb coat time to firm up and make it easier to apply the final layer of frosting.
- Use the rest of the frosting to decorate the top and sides of the cake.
Video
Notes
Storage Instructions: Cake may be stored in an airtight container in the fridge up for up to 5 days. Bring to room temperature before serving, if desired.
Freezing Instructions: Cake layers will freeze well for up to 3 months. Thaw overnight in the refrigerator. Frosting will also freeze well for up to 3 months, thaw overnight in the refrigerator, bring to room temperature and mix well before frosting the cake.
You may also store frosted cake slices in an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.