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!
*This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.
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!
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.
Jump to:
- 6 Inch Chocolate Cake Recipe
- How do you make a small chocolate cake from scratch?
- Mini Chocolate Cake Ingredients
- Equipment Needed for Moist Mini Chocolate Cake
- Can I Make this Mini Chocolate Cake without Buttermilk?
- How to Make a Mini Chocolate Cake, Step-by-Step
- Tips and F.A.Q.
- More Mini and Small Batch Recipes You'll Love
- 📖 Recipe
- 💬 Comments
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!
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 carrot 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!
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:
- 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 mini chocolate sponge cake recipe is the perfect antidote to your chocolate craving, and it couldn't be easier. And if you prefer chocolate frosting, check out my Chocolate Fudge Frosting!
And if you want more chocolate, try my Mini Egg Brownies, my Dairy Free Brownies, or my Matcha Brownies! Or a fun, festive treat like my Valentine's Day Cake Pops!
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! I love making a small cake recipe even for larger celebrations where people may not have too much room for dessert!
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!
I mean, I'm biased, but in my professional opinion it's a four-way tie between this easy, moist mini chocolate cake recipe, my Chocolate Cake with Cream Cheese Frosting, my Chocolate Spice Cake, and my Chocolate Orange Cake. If you want a larger version of this cake with a yummy blueberry frosting, try my Chocolate Blueberry Cake!
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!
This mini chocolate cake recipe yields 4-6 servings, depending on how large you slice your pieces!
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.
You've got to try my French Strawberry Cake, my Carrot Pound Cake, and my Chocolate Olive Oil Cake!
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
📖 Recipe
Equipment you may need
- sifter
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.
- 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.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.
- 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
Nutrition
Pin this small chocolate cake recipe for later!
Last Updated on March 29, 2025 by Chenée Lewis
NBD says
This cake has become my family’s favourite chocolate dessert!! I’ve baked it at least a dozen times already and am about to bake another one tomorrow! Thank you for a truly delicious cake recipe 🙂
Chenée Lewis says
I'm so happy to hear that!! Thanks!
Renee Galloway says
I'm really looking forward to making this cake with my 9 year old granddaughters who like me is a chocoholic. It nice that it's a mini cake so we won't have a lot of leftovers. Yum! Will certainly leave a good review. Thanks!
Chenée Lewis says
I hope you all enjoy it! I love baking mini cakes!
Dina and Bruce says
Such an easy and tasty treat! So chocolaty!
Aurora says
I made this beautiful little cake. The crumbs are really moist. I made espresso coffee and substituted that in place of the espresso powder and boiling water.
I highly recommend this recipe. It is an easy and a no-fail chocolate little cake.
Chenée Lewis says
I'm so glad you like it! Thank you!
Ameya says
will the texture be different if we add milk instead of heavy whipping cream?
Chenée Lewis says
It'll be a little lighter in texture, but still great!
Viper says
I love it, small in size but packed in flavours.
I would like to reproduce it again but larger so more people can enjoy it.
Chenée Lewis says
So glad you like it! If you want a larger version, check out my Chocolate Cake with Cream Cheese Frosting, which is basically a larger version of this recipe.
lilroxstxrryr says
Can we use a heavy cream substitute? And if we can what should we use?
Chenée Lewis says
You can use milk, or coconut milk as a dairy free option!
Maverine says
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!
Chenée Lewis says
Wonderful! I'm so glad the substitution of cake flour worked for you!