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    Home » Sweets » Cakes

    Mini Chocolate Cake

    May 17, 2021 by Chenée Lewis

    1.2K shares
    Easy Mini Chocolate Cake Recipe | Chenée Today

    This is an adorable small 6 inch chocolate cake recipe! If you're looking for a small chocolate cake recipe using cocoa powder, you'll love this mini chocolate cake recipe! And if you're in the mood for chocolate, you'll love my Chocolate Walnut Brownies, my Chocolate Sour Cream Pound Cake, and my Brownie Mix Cookies!

    mini chocolate cake frosted with chocolate buttercream with a slice cut out of it
    Easy, Moist Mini Chocolate Cake Recipe
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    *This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.

    6 Inch Chocolate Cake Recipe

    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 on date night or Valentine's Day, or for one die-hard chocolate lover. You might recognize some of this small chocolate cake 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 little cake is for those times. For this mini chocolate cake, you'll follow the same general process, with just a couple extra ingredients.

    Close up of mini chocolate cake with a slice cut out
    6 inch Chocolate Cake Recipe

    How do you make a small chocolate cake from scratch?

    This small chocolate cake recipe is so quick and easy! You'll only need one bowl to put it all together, and it's always rich and chocolatey with a moist, fluffy crumb. It's as simple as whisking the wet ingredients together and then sifting in the dry ingredients! You can even sprinkle some fresh berries and dark chocolate chips on top of your single layer cake!

    This small chocolate cake is the perfect size. If you're just having a few people over you NEED this small cake recipe, unless you want tons of leftovers! Depending on how large you cut the slices, the whole cake yields 4-6 servings, which makes it a great recipe for a group of up to three! You can enjoy cake while avoiding too many leftovers!

    Overhead shot of cut mini chocolate cake
    Moist Mini Chocolate Cake Recipe

    Mini Chocolate Cake Ingredients

    This mini chocolate cake recipe is so easy. You just need a few pantry staples and one key ingredient for this single cake layer -- see the recipe card below for measurements!

    • an egg - make sure your egg is room temperature.
    • pure vanilla extract - be sure to use a high-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
    • granulated sugar - adds the perfect amount of sweetness to this small chocolate cake recipe!
    • vegetable oil - just like with my mini vanilla cake, this mini chocolate cake recipe uses vegetable oil instead of butter to ensure a moist cake every time!
    • buttermilk - helps to add to the moist and fluffy crumb, and adds a bit of tangy flavor as well.
    • all-purpose flour - make sure you're measuring your flour correctly, or just weigh out 86 grams.
    • unsweetened cocoa powder - this is what gives our small chocolate cake recipe all that chocolate flavor! I like to use Ghirardelli, but any good-quality unsweetened baking cocoa should work well.
    • baking powder and baking soda - these leaveners help to give our mini chocolate cake a nice lift.
    • espresso powder - this is the key to this small chocolate cake recipe! It brings out the chocolate flavor so much and helps to balance out the sweetness in the batter. If you don't have any espresso powder, you can replace the hot water below with hot coffee.
    • salt - brings out all the rich chocolatey flavors in this cake!
    • hot water - to help to "bloom" the cocoa powder, we'll add some hot, almost boiling water to the batter just before baking. This step intensifies the chocolate flavor in this small chocolate cake recipe and makes it so irresistible!

    For the chocolate 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 small chocolate cake recipe!

    Equipment Needed for Moist Mini Chocolate Cake

    The most important tool you'll need for this 6 inch chocolate cake recipe is, of course, a 6-inch cake pan! Here's the one I use and love! Beyond that, you'll just need a few standard cake making tools like a whisk, mixing bowl, parchment paper, an electric mixer, and a cooling rack to cool your cake!

    Can I Make this Mini Chocolate Cake without Buttermilk?

    If you don’t have buttermilk, you can substitute ⅓ cup of whole milk with 1 teaspoon of the milk replaced with vinegar for this mini chocolate cake!

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    How to Make a Mini Chocolate Cake, Step-by-Step

    This 6 inch chocolate cake recipe 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:

    1. Combine your eggs, vanilla extract, and sugar in a bowl. Whisk them together so they're smooth.
    2. Whisk in your oil and buttermilk.
    3. Sift in your dry ingredients: flour, cocoa powder, baking powder, baking soda, espresso powder, and salt. Gently whisk until just barely combined.
    4. 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.
    5. 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 mini chocolate sponge cake recipe is the perfect antidote to your chocolate craving, and it couldn't be easier.

    close up of a slice of mini chocolate cake being cut with a fork
    How to Make a Mini Chocolate Cake

    Tips and F.A.Q.

    What size is a mini cake?

    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! I love making a small cake recipe even for larger celebrations where people may not have too much room for dessert!

    What makes a cake moist and fluffy?

    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. Together, they make sure that this small chocolate cake recipe comes out perfectly moist and fluffy every time!

    What is the best chocolate cake recipe?

    I mean, I'm biased, but in my professional opinion it's a three-way tie between this easy, moist mini chocolate cake recipe, my Chocolate Sour Cream Pound Cake, and my Chocolate Orange Cake.

    What are small chocolate cakes called?

    I call this one a mini chocolate cake, but I imagine you could call it whatever you like! I've also heard small batch cake, 6-inch cake, or just a chocolate cake for two!

    How many does a 6 inch cake serve?

    This mini chocolate cake recipe yields 4-6 servings, depending on how large you slice your pieces!

    What makes a chocolate cake dry?

    A dry cake can be caused by too much flour. Make sure you're measuring your flour by weight. You'll also want to watch this mini chocolate cake to make sure it doesn't overbake.

    Overhead shot of cut mini chocolate cake
    Small Chocolate Cake Recipe

    More Mini and Small Batch Recipes You'll Love

    • Mini Carrot Cake
    • Mini Vanilla Cake with Easy Vanilla Buttercream
    • Small Batch Chocolate Chip Cookies with Brown Butter and Sea Salt
    • Butter Pecan Cake with Cream Cheese Frosting
    • Brown Sugar Shortbread Cookies

    Easy Mini Chocolate Cake Recipe | Chenée Today

    Mini Chocolate Cake - Easy Small Chocolate Cake Recipe

    Print Pin Recipe Rate Recipe
    Small cake recipe for chocolate lovers that is so easy! It produces the best, perfectly-sized, moist mini chocolate cake for two, and its small-batch fluffy chocolate buttercream frosting is to die for!
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Course: Dessert, Snack
    Cuisine :American
    Servings: 6 slices
    Calories: 524kcal
    Recipe Source: Chenée Lewis

    Equipment you may need

    • mixing bowls
    • whisk
    • measuring cups and spoons
    • hand mixer
    • stand mixer
    • parchment paper
    • 6-inch round cake pan
    • sifter
    • rubber spatula
    • offset spatula

    Ingredients

    • baking spray
    • 1 large egg - room temperature (50g)
    • 1 teaspoon (5 ml) pure vanilla extract - (5g)
    • ⅔ cup (133 g) granulated sugar - (134g)
    • 3 tablespoon (44 ml) vegetable oil - (41g)
    • ⅓ cup (80 g) buttermilk - room temperature (81g)
    • ⅔ cup (83 g) all-purpose flour - (86g)
    • 3 tablespoon (15 g) unsweetened cocoa powder - (17g)
    • ¾ teaspoon (3 g) baking powder - (3g)
    • ¼ teaspoon (2 g) salt - (2g)
    • ⅛ teaspoon (.5 g) baking soda - (0.5g)
    • ½ teaspoon (1 g) espresso powder - (1g)
    • ¼ cup (59 g) hot water - (59g)

    Chocolate Buttercream Frosting

    • ½ cup (114 g) salted butter - softened (1 stick; 113g)
    • 1 ¾ cup (210 g) powdered sugar - (210g)
    • ¼ cup (22 g) unsweetened cocoa powder - (25g)
    • 2 tablespoon (30 ml) heavy cream - (30g)
    • 1 ½ teaspoon (7 ml) pure vanilla extract - (8g)

    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.
      baking spray
    • In a large bowl, whisk together egg, vanilla, and sugar until well combined and thickened.
      1 large egg, 1 teaspoon pure vanilla extract, ⅔ cup granulated sugar
    • Whisk in oil, followed by buttermilk, whisking until smooth after each addition until smooth.
      3 tablespoon vegetable oil, ⅓ cup buttermilk
    • Sift in flour, cocoa, baking powder, espresso powder, baking powder, baking soda, and salt. Stir into batter until just combined.
      ⅔ cup all-purpose flour, 3 tablespoon unsweetened cocoa powder, ¾ teaspoon baking powder, ⅛ teaspoon baking soda, ½ teaspoon espresso powder, ¼ teaspoon salt
    • Stir hot water into batter.
      ¼ cup hot water
    • Pour into prepared 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 or a stand mixer for 1 minute until it’s light and fluffy.
      ½ cup salted butter
    • Gradually add in powdered sugar and cocoa powder, followed by vanilla and beat until smooth.
      1 ¾ cup powdered sugar, 1 ½ teaspoon pure vanilla extract, ¼ cup unsweetened cocoa powder
    • Add cream a little at a time and beat until you have the desired consistency. Spread over cooled cake.
      2 tablespoon heavy cream

    Video

    Notes

    Buttermilk substitute: If you don’t have buttermilk, you can substitute ⅓ cup of whole milk with 1 teaspoon of the milk replaced with vinegar.
    Frosting: You might have frosting left over depending on how you choose to frost your mini chocolate cake. Sounds good to me!
    Storage: This mini chocolate cake stores well in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.  You can also freeze it, well wrapped, for up to 2 months.

    Nutrition

    Serving: 1 slice | Calories: 524 kcal | Carbohydrates: 73 g | Protein: 5 g | Fat: 26 g | Saturated Fat: 13 g | Cholesterol: 79 mg | Sodium: 264 mg | Potassium: 232 mg | Fiber: 3 g | Sugar: 58 g | Calcium: 68 mg | Iron: 2 mg
    Nutrition Disclaimer
    Tags: 6 inch chocolate cake, 6 inch chocolate cake recipe, amazing chocolate cake, best mini cake recipe, buttermilk chocolate cake, chocolate, chocolate cake chocolate icing, chocolate cake for two, chocolate cake recipe small, chocolate cake small, chocolate espresso cake, easy small chocolate cake, easy small chocolate cake recipe, fluffy chocolate cake, matilda chocolate cake, mini cake, mini cake recipe, mini cakes, mini chocolate cake, mini chocolate cake calories, mini chocolate cake design, mini chocolate cake for one, mini chocolate cake for two, mini chocolate cake recipe, mini chocolate cake recipe easy, mini chocolate cakes, mini chocolate cakes recipe, mini chocolate sponge cake recipe, mini moist chocolate cake, miniature chocolate cake, miniature chocolate cake recipe, moist mini chocolate cake, old-fashioned chocolate cake, one bowl chocolate cake, rich chocolate cake, small batch chocolate cake, small batch chocolate cake recipe, small chocolate, small chocolate cake recipe, small chocolate cakes recipe, super moist chocolate cake, ultimate chocolate cake, ultra moist chocolate cake
    Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!

    Pin this small chocolate cake recipe for later!

    Last Updated on August 25, 2022 by Chenée Lewis

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    1. Maverine

      July 31, 2021 at 10:19 am

      5 stars
      Wow!! One of the best chocolate cakes I've ever tasted. My family is all about the cake in general, not icing so much. So this cake is perfect!
      I live in South Africa so all purpose flour is very difficult to get hold of, only had cake flour at hand. I also made a 6 inch layer cake by doubling the ingredients. Came out great!
      Thank you!

      Reply
      • Chenée Lewis

        August 02, 2021 at 10:42 am

        Wonderful! I'm so glad the substitution of cake flour worked for you!

        Reply
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    About Chenée

    I’m Chenée (kinda rhymes with “today”) and I love all types of baking! But my favorite recipes are ones that are quick and easy, and still yield impressive results. The ones you can't help but make again and again! That's what I share here, and I hope I can make your baking life a little easier along the way. MORE ABOUT CHENÉE >>

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