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Last Updated on February 12, 2021 by Chenée Lewis
If you’re craving chocolate, this mini chocolate cake with chocolate buttercream is for you! It’s got all the chocolatey goodness you want, but in a smaller size, perfect for two, or for one die-hard chocolate lover.
You might recognize some of this recipe from my mini vanilla cake recipe — this is the chocolate version for all you chocolate fans! I personally prefer vanilla, but sometimes you just NEED chocolate! And this cake is for those times. For this mini chocolate cake, you’ll follow the same general process, with just a couple extra ingredients.
Small-Batch Cake
This cake is the perfect size. Especially now while we’re all avoiding large gatherings, unless you want tons of leftovers you need a small batch cake recipe! Depending on how large you cut the slices, it yields 4-6 servings, which is plenty for a group of up to three! You can enjoy cake while watching portion sizes, limiting sugar intake, and avoiding too many leftovers!
6-inch Cake Pan
To make this cute mini chocolate cake, you’ll need a 6-inch round cake pan. I use this Wilton one. You can also try making it in a small loaf pan, a small cast-iron skillet, or as a few cupcakes. If you try that, let me know in the comments below how it works for you!
Ingredients
This mini chocolate cake recipe is so easy. You just need a few pantry staples and one key ingredient!
- an egg
- pure vanilla extract
- sugar
- vegetable oil
- buttermilk
- all-purpose flour
- unsweetened cocoa powder
- baking powder
- baking soda
- espresso powder
- salt
- hot water
For the chocolate buttercream frosting, you just need to gather:
- salted butter
- powdered sugar
- cocoa powder
- heavy cream
- pure vanilla extract
And then you’re ready to put together this lovely mini chocolate cake!
Step-by-Step
This is a ONE-BOWL RECIPE!! To make the cake batter, you only need a bowl and a whisk (and I guess some way to heat up your water). It’s so simple and quick, and makes such a delicious mini chocolate cake. Here’s how to make it:
- Combine your eggs, vanilla extract, and sugar in a bowl. Whisk them together so they’re smooth.
- Whisk in your oil and buttermilk.
- Sift in your dry ingredients: flour, cocoa powder, baking powder, baking soda, espresso powder, and salt. Gently whisk until just barely combined.
- Stir in the hot water — I just warm mine up for about 45 seconds in the microwave. This helps to bring out the flavor and fudginess of the cocoa powder.
- Then you’re ready to bake!
The chocolate buttercream frosting is even easier!
- Just beat your butter with a hand mixer to get it fluffy.
- Mix in your powdered sugar and vanilla.
- Mix in your heavy cream until the frosting is thick and fluffy.
That’s it! This is the perfect antidote to your chocolate craving, and it couldn’t be easier.
Tips and F.A.Q.
A mini cake is between 2 and 6 inches. This mini chocolate cake is perfect because it’s small in diameter and it’s only one layer! So it’s ideal for a small group, or just for one!
There are several ingredients you can use to help ensure a moist cake, but in this mini chocolate cake we’re using two great options — vegetable oil and buttermilk. Vegetable oil is liquid at room temperature, which creates a moister cake even if it’s chilled. Plus, the acid in buttermilk helps to break down gluten and create a more tender cake.
If you don’t have buttermilk, you can substitute 1/3 cup of whole milk with 1 tsp of the milk replaced with vinegar.
Related Recipes
Other than my mini vanilla cake, of course, there are a few cake recipes that I’ve shared that you might like just as much as this mini chocolate cake! For a delicious strawberry treat, check out my fresh strawberry cake — it’s just as easy as this mini chocolate cake, but it’s got the boost of fresh, juicy strawberries to complement its crunchy sugar topping. You should also definitely check out my lavender Earl Grey cake — it’s so easy and the Earl Grey tea flavor works so well with the honey-lemon glaze! Yum!
But if you’re reading this, you’re probably only really looking for one thing — CHOCOLATE. So these triple chocolate pecan brownies are just what the doctor ordered. You can also check out my white chocolate brownie mix cookies, which are another super easy recipe chock-full of white chocolate chunks, roasted pistachios, and dried cherries. A delicious way to get that chocolate fix!
Perfectly-sized just like this chocolate version, but with rich vanilla flavor!
Equipment you may need
Ingredients
- baking spray
- 1 large egg - room temperature
- 1 tsp pure vanilla extract
- 2/3 cup granulated sugar
- 3 tbsp vegetable oil
- ⅓ cup buttermilk - room temperature
- 2/3 cup all-purpose flour - (86g)
- 3 tbsp unsweetened cocoa powder - 17g
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- ½ tsp espresso powder
- ¼ cup hot water
Chocolate Buttercream Frosting
- ½ cup salted butter - softened (1 stick)
- 1 ¾ cup powdered sugar - (210g)
- ¼ cup unsweetened cocoa powder
- 2 tbsp heavy cream
- 1 ½ tsp pure vanilla extract
Instructions
- Preheat oven to 350°F.
- Spray a 6-inch cake pan with baking spray (the kind with flour) and line with parchment paper. Set aside.
- In a large bowl, whisk together egg, vanilla, and sugar until well combined and thickened.
- Whisk in oil, followed by buttermilk, whisking until smooth after each addition until smooth.
- Sift in flour, cocoa, baking powder, espresso powder, baking soda, and salt. Stir into batter until just combined.
- Stir hot water into batter.
- Pour into cake pan. Drop cake in pan from 3 inches onto counter
- Bake for 25-30 minutes or until a toothpick entered into the cake comes out clean.
Prepare Chocolate Buttercream Frosting
- In a bowl, cream butter with a hand mixer for 1 minute until it’s light and fluffy.
- Gradually add in powdered sugar, followed by vanilla and beat until smooth.
- Add milk a little at a time and beat until you have the desired consistency. Spread over cooled cake.
Video
Notes
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I made this recipe on a whim for Valentine’s Day because we needed something sweet and I happened to have all of the ingredients. It was SO GOOD. I didn’t have espresso powder so I used 1/4 cup of hot coffee (reheated what was left in the coffee pot from the morning) and it turned out amazing. Moist and tender and the frosting was creamy and chocolatey, not sugary. 10 out of 10 would recommend and will be making this anytime I get a chocolate cake hankering! This was plenty for 2 nights of dessert for the two of us!
Awesome!! I’m so glad it worked for you two and that it worked out to use hot coffee instead of espresso powder! Thanks for giving it a try!! 🙂
I can’t wait to try this. My favorite chocolate cake recipe calls for hot coffee, so I’ll most likely sub the water for coffee. I’ll still use espresso powder too. I don’t think I could live without either, coffee or chocolate . Thanks for sharing
I hear you on the coffee and chocolate! Together they’ll be great in this cake! Let me know how it works for you.
I REFUSE to give up sweets LOL, so I’m all about portion size. making this perfect! Plus it was a moist cake with a perfect frosting.
I’m with you!! I can’t stay away from sweets either.
Love me a one bowl recipe! Love that the frosting used salted butter so that the richness of the chocolate is cut through
Me too!! One bowl recipes make it so easy to have a quick dessert 🙂
The addition of that expresso powder is absolutey awesome. The flavor is a bomb. I can have this everyday of the week. I can’t resist yummy Chocolate treat s.
Yeah I agree that the espresso powder really gives a kick to the chocolate flavor! Thanks 🙂
Moist, rich, perfect chocolate flavor! I loved how easy this cake was to make and I’ll be making it often!
Great to hear that you liked it!!! Thanks!
This cake is perfect for me because I live alone. Love with a sprinkle of sea salt on the frosting!
Me too! It’s just enough for my sweet tooth. And yes! Sea salt balances out the sweetness so well!
This chocolate cake was the bomb. com!!
Thank you so much!! I’m glad you enjoyed it.
This cake and the frosting was so quick and easy to put together. I also love the small size since as you said we are avoiding large gatherings!
Definitely! It’s perfect for just one or two people who love chocolate 🙂
I used this recipe to make cupcakes and OH MY GOSH! What a treat! My family and I enjoyed these for dessert! They were gone in minutes!
I’m so glad you enjoyed! Cupcakes are a great idea!
This icing was just PERFECT!! Thank you for sharing!
Thank you! I’m glad you liked it! 🙂
I love how moist and decadent this cake tasted! It’s definitely on my list again!
Thanks!! I’ve made it over and over 🙂
I’m a sucker for anything “mini” when it comes to desserts! This was the perfect Friday evening treat. My daughter and I had so much fun creating this and were even happier with the leftover frosting we got to devour too!
Oh yeah that leftover frosting is a big bonus!! Thanks for trying the cake out; I’m glad you enjoyed!
What a beautifully moist cake! It was actually easy to make. The espresso was definitely a great flavor addition!
Thanks!! The espresso really makes a difference.
Made this for my nephew’s birthday and he loved it and so easy to make.
Awesome! I’m glad he liked it!! 🙂
I’ve been into baking more lately and this recipe is spot on. I have never made a buttercream icing and yours looks delicious!
Thanks!! The icing is really what makes this cake so good!
Ohhh how chocolatey. Looks so good.
It’s super chocolatey 🙂
This was the perfect size for me to eat by myself in my closet as I hid from my family. I’d thank everyone to not judge me!
Hahaha no judgment here!! 🙂