Small cakes are certainly convenient for small celebrations. This 1-layer 6-inch chocolate cake serves 4, so itโs perfect for date night, a Valentineโs Day dessert, a small family birthday celebration, or for whenever you need a scaled-down cake. We all love it with chocolate ganache on top. You can also use this chocolate cake batter to make a small batch of cupcakes.
One reader, Elizabeth, commented: โEveryone loved it! I followed the recipe exactly. I used bittersweet chocolate for the ganache. This small cake was delicious. Very dense and chocolatey! I will definitely make this again. โ โ โ โ โ โ
Another reader, Christi, commented: โCouldnโt wait to make this one again. Every bit as good the second time! Winner!! โ โ โ โ โ โ
This Is a 1-Layer 6-Inch Chocolate Cake
Over the past year, Iโve received many requests for smaller variations of normally large desserts. My team and I have directed a lot of bakers to our 6-inch cake recipes blog post, where I teach you how to turn cupcake batter into a 6-inch layer cake. But what if you donโt need 3 layers?
Hereโs my 1-layer 6 inch chocolate cake recipe. I worked on this recipe with Valentineโs Day on my mind. Wouldnโt it be nice to make a tiny cake without a ton of leftover slices? But even beyond Valentineโs Day dessert recipes, itโs massively convenient to have a dessert option for small gatherings or celebrations, as part of your Motherโs Day recipes or Fatherโs Day recipes, or just an at-home date night.
If you need a chocolate cake recipe thatโs just a smidge larger, this mint chocolate cake will give you one 9-inch round cake.
Small Chocolate Cake Details
- Flavor: This cake is sweet with divine chocolate flavor, especially when you pair it with deep dark chocolate ganache (recipe included below). Wait for the cake to cool completely before digging in. I find its chocolate flavor develops after a few hours.
- Texture: If itโs not over-baked, this cake is soft, rich, and indulgently moist. Have you ever made the sour cream version of my larger layered chocolate cake? The texture is pretty much identical. Any unfrosted edges become delicately crisp (not in a bad way!), which adds a little textural dimension to each slice.
- Ease: Since the cake is so small and thereโs no elaborate decorating required, this is a very manageable dessert recipe for beginner bakers. The ingredient list is pretty straightforward and you donโt even need to use a mixer.
- Time: Set aside a few hours to complete this cake recipe. The cake is pretty thick, so it takes close to 30 minutes to bake through. The longest stretch of time, however, is waiting for the cake to cool.
- Equipment: Nothing special except for a 6-inch cake pan (affiliate link to the exact cake pans I use and love).
Overview of the Ingredients & Process
Though you can find the full printable recipe below, let me walk you through a couple steps and answer some possible questions that may arise.
The batter comes together in 2 mixing bowls. Whisk flour, unsweetened natural cocoa powder, baking soda, espresso powder, and salt together in one bowl. The espresso powder is optional, but definitely use it if you have it. You can find it in the coffee aisle at the grocery store or online. Espresso powder accentuates and deepens the chocolate flavor, just like it does in this chocolate cake roll. In another bowl, whisk oil, sugar, egg, vanilla extract, and buttermilk. Buttermilk is our acidic ingredient and crucial for this cakeโs rise. If you donโt have buttermilk, use the DIY buttermilk substitute detailed in the notes below.
Expect a semi-thick cake batter.
Like I recommend with all my 6-inch cakes, use a parchment paper round. Trace the bottom of your 6-inch cake pan on a piece of parchment paper. Cut out the parchment circle. Very lightly grease the cake pan. Place the parchment round inside. Grease the parchment round too. Yes, grease the pan AND the parchment (I use nonstick spray). This promises an ultra-nonstick environment for your small chocolate cake.
Though its diameter is small, this is a thick chocolate cake. Itโs pretty moist, too. Because of its thickness and delicious moisture, the cake may sink a little in the very center. Donโt fret over that. (Cover it up with ganache!) As long as a toothpick inserted in the center of the cake comes out clean, itโs done.
Toppings
You can top this small chocolate cake with chocolate ganache (recipe included below), buttercream, or whipped cream. For a thick layer of buttercream, I recommend halving this chocolate buttercream, this strawberry buttercream, this peanut butter frosting, or this vanilla buttercream. For a lightly sweetened whipped cream topping, you could halve the mocha whipped cream paired with my flourless chocolate cake or halve this vanilla whipped cream recipe.
The pictured heart sprinkles are no longer available, but here is a similar set. (Affiliate link.) And I bought this adorable pink cake stand from Home Goods a few years ago.
Use This Batter for 6 Chocolate Cupcakes
So what if you want a smaller batch of chocolate cupcakes? Yes, you can absolutely use this recipe. This chocolate cake batter yields about 1 and 1/2 cups of batter total, which makes 6 standard size cupcakes. How does it weigh up against my standard chocolate cupcakes recipe? Well, this batter is a little thicker so the cupcakes arenโt quite as light, delicate, and spongy. Theyโre soft and moist, but have a slightly heavier crumb.
- For a cupcake topping, use any of the topping options listed above.
- For the pictured frosted cupcakes, I used the chocolate ganache recipe below. After the ganache cools completely, you can beat it with an electric mixer for about 3โ4 minutes to make whipped ganache. Tastes like chocolate mousse! You can read more about it in the recipe below or in my chocolate ganache post.
What About a Vanilla Version?
I donโt have a vanilla version of this recipe at this time. Though I havenโt tested it, Iโm confident you could halve this 1-layer sprinkle cake recipe to yield a 1-layer 6-inch vanilla cake or 6 vanilla cupcakes. Feel free to omit the sprinkles for a plain vanilla cake.
Print
Small Chocolate Cake (6 Inch)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours (includes cake and ganache cooling)
- Yield: serves 4
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This 1-layer 6-inch chocolate cake serves 4, so itโs perfect for any occasion calling for a scaled-down cake. You can also use this chocolate cake batter to make a small batch of 6 chocolate cupcakes. For best success, review the recipe Notes before starting.
Ingredients
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1/4 cup (21g) unsweetened natural cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon espresso powder (optional)
- 1/4 teaspoon salt
- 1/4 cup (60ml) vegetable oil
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/4 cup (60ml) buttermilk, at room temperature
Chocolate Ganache
- one 4-ounce (113g) quality semi-sweet or bittersweet chocolate bar, finely chopped
- 1/2 cup (120ml) heavy cream or heavy whipping cream
- optional garnish: raspberries, mint, and/or sprinkles
Instructions
- Preheat oven to 350ยฐF (177ยฐC). Grease a 6-inch round cake pan, line with a parchment paper round, then grease the parchment paper. Parchment paper helps the cake seamlessly release from the pan. (If itโs helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the flour, cocoa powder, baking soda, espresso powder, and salt together in a large bowl. In a medium bowl, whisk the oil, sugar, egg, vanilla extract, and buttermilk together in a medium bowl. Pour the wet ingredients into the flour mixture and whisk until smooth and combined.
- Pour the cake batter evenly into prepared cake pan.
- Bake for around 27โ30 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, itโs done. Avoid over-baking. Cake is thick and moist, so the center may slightly sink. Thatโs normal. Allow cake to cool in the pan set on a wire cooling rack. Cool completely before frosting.
- Make the chocolate ganache as the cake cools because the ganache must cool too: Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boilโthatโs too hot!) Pour over chocolate, then let it sit for 2โ3 minutes to gently soften the chocolate. With a metal spoon or small silicone spatula, very slowly stir until completely combined and chocolate has melted. Ganache will be thin, so let it cool and thicken for at least 30โ60 minutes before using. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains smooth. You can also let the ganache fully cool and thicken (takes about 2 hours). After 2 hours, you can whip the cooled ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 3โ4 minutes on medium-high speed. (Whipped ganache can be spread or piped. It is pictured on the cupcakes in the post above. I used Wilton 1M piping tip.)
- Spread ganache on cooled cake. If ganache has cooled and thickened enough (or if you whipped it), you could pipe it with a piping bag/tip. Decorate with optional garnishes, if desired. Slice and serve.
- Cover leftover cake tightly and store at room temperature for 1 day or in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: The cake can be baked, cooled, and covered tightly at room temperature overnight. Frosted or unfrosted cake can be frozen up to 2โ3 months. If desired, see my How to Freeze Cakes post. Thaw cake overnight in the refrigerator and bring to room temperature before decorating/serving. For make-ahead instructions for the chocolate ganache, see step 5 in my chocolate ganache post.
- Special Tools (affiliate links): 6-inch Round Cake Pan | Glass Mixing Bowls | Whisk | Cooling Rack | Saucepan | Silicone Spatula | Electric Mixer (Handheld or Stand) *optional for whipping ganache | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip
- Cocoa Powder: Use natural cocoa powder, not dutch-process. (See dutch-process vs natural cocoa powder for more information.)
- Espresso Powder: Espresso powder will not make the cake taste like coffee. Instead, it deepens the chocolate flavor. You can find it in the coffee aisle at the grocery store or online. Itโs optional, but for best taste, I highly recommend it. You can use the same amount of instant coffee (the powder) instead of espresso powder if desired.
- Amount of Sugar: I tested this recipe with 6 Tablespoons of sugar and the cake wasnโt as sweet, of course, but it tasted pretty plain. I recommend sticking with 8 Tbsp (1/2 cup). Topping with chocolate ganache definitely balances out the sweetness.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 1/2 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/4 cup. (In a pinch, lower-fat or nondairy milks work for this soured milk, but the cake wonโt taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade โbuttermilkโ will be somewhat curdled and ready to use in the recipe.
- 6 Cupcakes: Preheat oven to 350ยฐF (177ยฐC). Line a standard muffin pan with 6 liners. Prepare the batter as directed in step 2 above. Pour or spoon the batter into the liners. Fill each 2/3 full to avoid spilling over the sides or sinking. Bake for 20โ22 minutes, or until a toothpick inserted in the center comes out clean. Donโt over-bake, which will dry out the cupcakes. Allow the cupcakes to cool completely before frosting.
- Chocolate in Ganache: Ganache will only set if the correct chocolate is used. You can use high-quality chocolate chips if needed (I prefer Ghirardelli semi-sweet chocolate chips), but I recommend using pure chocolate baking bars. You can find them right next to the chocolate chips in the baking aisle. They are sold in 4-ounce (113g) bars. I like Bakers or Ghirardelli brands. You can use other varieties of chocolate too, such as milk chocolate (aka German chocolate), bittersweet, or dark chocolate. If using white chocolate, reduce the cream to 1/3 cup (80ml). White chocolate is softer, so you need less cream.
- Dairy-Free Alternative for Heavy Cream in Ganache: Use 1/2 cup full-fat canned coconut milk. Shake it up before opening and measuring. Whisk on the stove as it heats and bring to a simmer.
- 8-inch Pan or 2-Layer Cake: You can use this cake batter in an 8-inch round cake pan in step 1. The cake will be thinner and the bake time is about 24โ25 minutes, but use a toothpick to test for doneness just as instructed above. I donโt recommend doubling this recipe to make a 2-layer cake because it will be quite thick and taste heavy. Instead, divide the batter between 2 6-inch cake pans (bake time would be shorter) or divide the batter from these chocolate cupcakes in 2 6-inch cake pans. Start checking with a toothpick at 26 minutes.
Reader Comments and Reviews
Love your recipes for 6โ singer layer cakes!
I love this recipe and thank you for entering the
โsmall batchโ recipes.
They are wonderful for a couple of people.
If I wanted another flavor cake, would the proportions be the same, i.e., flour, egg, etc?
Hi Judith! It would take some testing for other flavors. Though we havenโt tested it, weโre confident you could halve this 1-layer sprinkle cake recipe to yield a 1-layer 6-inch vanilla cake or 6 vanilla cupcakes. Feel free to omit the sprinkles for a plain vanilla cake.
I only use Dutch processed baking cocoa powder because I donโt want two types of powder in the pantry. I added 1/4 tsp baking powder to the recipe and the cake turned very well. Is that a reasonable alternative if one want to use Dutch processed cocoa powder?
I was introduced to your site by my granddaughter when she first started baking as a young teenager. Thank you for your careful notes.
Hi Annette, using dutch-process cocoa would require some testing โ natural cocoa powder is really best for this recipe.
Another Delicious Sally Winner of a Cake !
This small one layer cake was perfect.
It serves four but we got six with added fresh raspberries โฆ the right amount and a big hit.
Sally, do you have a small yellow cake recipe like this one to share?
Thank you, thank you โ ALL your recipes are favourites!!
Can I use butter instead of the vegetable oil?
Hi Grace, You can use the same amount of melted butter instead but the cake wonโt taste as moist. We recommend sticking with an oil. Hope itโs a hit!
Hi Sally,
I made this yesterday. The size is perfect for 2! I made whip cream instead of frosting & it was a good idea. I have Fat Daddies 6โฒ pans & have checked their web site to find out that they recommend reducing the heat 25* & baking a wee bit longer helps to NOT have a dry cake. Mine was a wee bit dry. I attribute that to baking 26 minutes & NOT checking sooner, alsoโฆโฆI left to cool in pan too long. Iโll make again [ for sure] with these changes. LOVE your site! Thanks for this recipe & all your knowledge about baking. Nancy Visconti
I am SO happy I gave this darling little cake a try! I even sourced the pan you recommended and it is adorable. Perfect for the two of us (with leftovers) and I was going to pass on the fancy icing but it turned out great โ even though my chocolate bits didnโt completely melt (think I was worried about over-heating the cream) but it was lovely!!! I am now (76 years old) and learning to bake (from YOU) and it is honestly doable. I find I mess up a lot of dishes but the results are worth it. Matter of fact, I was so pleased with the ganache for the cake thatI have a batch in the fridge to make your truffles!!! And this time I reheated the chocolate โ had the same problem โ over hot water and it worked perfectly. I canโt wait to share with friends tonight. You have given me hope. I always said I was NOT a baker, but am living proof it is never too late. I also LOVE your 7/10 grain bread; our newest favourite. You are the best TEACHER and I can see why you are so successful with your books and blog. Keep inspiring us and helping us learn to bake PROPERLY. Everything turns out right when we follow your instructions. Thank you again.
Weโre so glad to read this, Judi. Happy baking!
Can you double this recipe for a 2 layer cake?
Hi Mary, see recipe Notes for recommendations for a 2 layer cake.
Hello Sally;
All of a sudden the print (font) on your email once I click on the recipe is huge perhaps 30 or 40; it hasnโt happened before; thank you
Hi Tula! Itโs an issue that arose yesterday and my developer is installing the updates. Sorry for the temporary trouble!
I always make your two layer chocolate cake and itโs fabulous. Iโve been told by many people that itโs the best chocolate cake theyโve ever eaten. I noticed you donโt add any hot coffee to this recipe. I always use the espresso powder But Iโm wondering if I can add 2 tablespoons of hot brewed coffee. Thanks!
Hi Eileen, the batter does not need the extra liquid provided by water/coffee, and the optional espresso powder will help deepen the chocolate flavor. Hope you enjoy it!
I accidentally bought a 6 x 3 inch pan instead of a 2 inch depth. Will that be a problem?
Hi Cindy, it should be just fine.
I loved this flavor! I did use cake flour and it was perfect. My ganache came out too thin because I didnโt have enough chocolate, so then I thought what if I put in the freezer so it can become ice cream?! Have you tried this before or is that a big no?
Hi Steph, you can freeze ganache, but it wonโt be like the consistency of ice cream. You can thaw it after freezing, but it will still be thin if too much liquid was used. Glad you enjoyed the cake!
Such a great cake! Perfect for sweet tooth cravings with minimal preplanning needed;-)
Can this recipe be doubled to make a two (or thinner three) 6โ layer cake.
Hi C, see recipe Notes for details: I donโt recommend doubling this recipe to make a 2-layer cake because it will be quite thick and taste heavy. Instead, divide the batter between 2 6-inch cake pans (bake time would be shorter) Happy baking!
Delicious! Added mini chocolate chips
How long would a 4in cake take to bake?
Hi Khelly, we are unsure of the bake time for a 4-inch cake pan, but expect it to be longer if using all of the batter from this recipe. Keep an eye on it and use a toothpick to test for doneness.
Whatโs the flavor of this cake? Most recipes Iโve tried are always too dark chocolate tasting or cocoay. I want something that tastes like grocery store chocolate cakes. Moist and not dark.
This cake is the perfect size for the 2 of us. The cake was a little dry. I weigh all my ingredients so it wasnโt too much flour. I baked it for the minimum time. I donโt know what I could have done differently. The ganache was wonderful. I had high hopes for this little cake. Any ideas as to why this would be dry?
Thanks
Hi Ang, if youโre already spoon and leveling or weighing your flour to prevent over-measuring, this blog post about preventing dry cakes may be helpful to troubleshoot for next time! Thanks for giving this recipe a try.
Salam Sally!
Absolutely love all your recipes, I wanted to know if I can increase this recipe by 1.5 x to bake it in a single 9 inch round pan?
Hi Sanya, you can use this chocolate cake recipe for a single 9 inch round pan. (You can leave off the mint topping in that recipe and use chocolate ganache like we do here). Enjoy!