Small chocolate cake is a delightful creation that strikes the perfect balance between rich, moist, and just the right size for an intimate gathering or a cozy night in. Unlike larger chocolate cakes that can overwhelm, this small version is designed for those occasions when a little indulgence goes a long way. The texture is soft and velvety, and with every bite, the deep flavor of cocoa truly shines through, making it irresistible. Whether you’re celebrating a birthday, hosting a dinner party, or simply treating yourself, this cake ensures you won’t have any leftovers to tempt you later – unless, of course, you want to bake another one!

Pin this for later!

I first stumbled upon the idea of a small chocolate cake out of necessity when I needed a quick fix for my sweet tooth but didn’t want to commit to an entire towering cake. It turned out to be a game-changer; not only did it satisfy my chocolate cravings, but the recipe quickly became a go-to for family gatherings. Everyone adores this cake for its rich flavor and simplicity. It’s a straightforward, budget-friendly way to whip up something delicious, and trust me, once you take that first bite, you’ll want to make it time and again!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Small Chocolate Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Small Chocolate Cake

Why You’ll Love This Recipe

Simple & Quick: This small chocolate cake takes about 60 minutes to prep and 30 to bake, so you can enjoy it in no time.
Irresistible Flavor: Rich cocoa flavor paired with a luscious buttercream frosting creates a heavenly treat.
Eye-Catching Appeal: The two-layer design is surprisingly impressive, perfect for special occasions or simply to show off your baking skills!
Flexible Serving: Ideal for birthdays, celebrations, or just a sweet snack any time of day.
Diet-Friendly Options: Easily adaptable for gluten-free needs by substituting with flour alternatives.

Ingredients You’ll Need

1 cup all-purpose flour: Provides the structure for the cake. Make sure to spoon and level for accurate measurements.
¼ cup plus 2 tablespoons unsweetened natural cocoa powder: Adds that rich chocolate flavor. Look for high-quality cocoa for the best results.
¾ teaspoon baking powder: Helps the cake rise, ensuring it’s light and fluffy.
½ teaspoon baking soda: Works with the acidity of buttermilk to create that irresistible texture.
½ teaspoon salt: Enhances the flavors and balances the sweetness.
½ cup packed light brown sugar: Adds moisture and a hint of caramel notes.
½ cup granulated sugar: Sweetens the cake, giving it that classic sweetness.
⅓ cup canola oil (or avocado oil): Keeps the cake moist and tender. Avocado oil gives a subtle richness.
½ cup buttermilk: Contributes to a moist crumb and a pleasantly tangy flavor.
1 large egg: Binds all the ingredients together for a cohesive batter.
1 teaspoon pure vanilla extract: Elevates the cake’s flavor with warm, sweet notes.
½ cup hot water: Activates the cocoa powder, enhancing its rich taste.
½ teaspoon instant espresso powder (optional): A little secret ingredient that deepens the chocolate flavor.
1 cup unsalted butter, softened: The base for the creamy frosting, providing a rich, smooth texture.
3 cups powdered sugar: Sweetens the frosting and gives it a lovely, light texture.
½ cup sifted unsweetened natural cocoa powder: Intensifies the chocolate flavor in the frosting.
3 to 4 tablespoons heavy cream (or whole milk): Needed for the perfect consistency in the frosting.
1 teaspoon pure vanilla extract: Complements the chocolate in the frosting wonderfully.
⅛ teaspoon salt: Just a pinch to balance the sweetness in the frosting.

How to Make Small Chocolate Cake

Preheat the Oven: Start by preheating your oven to 350°F (180°C). This ensures it’s hot enough for those cakes to rise beautifully. Prepare two 6-inch round cake pans by spraying them with nonstick cooking spray and lining the bottoms with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, sift together 1 cup of all-purpose flour, ¼ cup plus 2 tablespoons of unsweetened cocoa powder, ¾ teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Whisk in the ½ cup each of granulated and brown sugar until everything is well combined.
Combine Wet Ingredients: Introduce ⅓ cup of oil, ½ cup of buttermilk, 1 large egg, and 1 teaspoon of vanilla extract to the dry mixture. Stir gently until just combined; don’t overmix!
Add Hot Water: In a separate cup, dissolve ½ teaspoon of instant espresso powder in ½ cup of hot water. The heat will activate the cocoa. Pour this into your batter, mixing just until combined. It will look thin, and that’s perfectly okay!
Bake the Cakes: Divide the batter evenly between the two prepared pans. Bake in your preheated oven for 28 to 33 minutes. They’re ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the Cakes: After removing the cakes from the oven, let them cool in the pans for 15 to 20 minutes. Then, run a knife around the edges to gently release them from the pans. Transfer the cakes to a wire rack to cool completely. If you want firmer layers, pop them in the freezer for about 30 minutes before frosting.
Prepare the Frosting: In a stand mixer fitted with a paddle attachment, beat 1 cup of softened unsalted butter on medium speed for about 1 minute, or until smooth and creamy. Gradually add the 3 cups of powdered sugar one cup at a time, ensuring you mix well after each addition. Then sift in ½ cup of cocoa powder and blend until fully incorporated.
Add Cream and Flavor: Pour in 3 tablespoons of heavy cream (or milk), 1 teaspoon of vanilla extract, and ⅛ teaspoon of salt. Mix on low speed until blended. If the frosting is too thick, add an extra tablespoon of heavy cream.
Assemble the Cake: Level the tops of each cooled cake layer using a serrated knife. Place the first layer on a cardboard round or cake stand. Spread about ¾ cup of frosting on top evenly.
Layer It Up: Place the second cake layer upside down on top of the first. Apply a thin coat of frosting around the sides and top to catch any crumbs, known as a crumb coat. Refrigerate for 20 minutes to firm it up.
Final Frosting: Use the remaining frosting to cover the top and sides of the cake, making it as smooth or decorative as you desire.

Storing & Reheating

To store your small chocolate cake, keep it covered at room temperature for up to 3 days. For longer storage, place it in the refrigerator in an airtight container for a week. You can also freeze the cake for up to three months; wrap individual slices tightly in plastic wrap and aluminum foil to prevent freezer burn. When you’re ready to enjoy, let it thaw in the refrigerator and reheat gently in the microwave for 10-15 seconds if desired, noting that the texture may slightly change, but the flavor will still be delightful!

Chef’s Helpful Tips

Prevent Overmixing: When combining the wet and dry ingredients, mix just until no flour streaks remain. Overmixing can lead to a dense cake.
Room Temperature Ingredients: Ensure your egg and butter are at room temperature, which helps incorporate air for a lighter cake.
Check for Doneness: Be cautious of overbaking; check a few minutes before the suggested time to ensure your cakes don’t dry out.
Enhance Flavor: For a deeper chocolate flavor, consider adding a dash of almond extract along with the vanilla.
Make Ahead: Both the cakes and frosting can be made a day ahead, wrapped well, and stored in the fridge. Frost before serving for a fresh, beautiful look.

This small chocolate cake is not just a treat; it’s an experience that brings joy to anyone lucky enough to enjoy it. Each bite reveals a soft, moist crumb complemented perfectly by the rich frosting. Experiment with decorations, flavors, or flavors to make it uniquely yours! Bake one today and delight in the goodness that is this small chocolate cake!

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers in advance and store them in the refrigerator for up to 3 days or freeze them for up to 3 months. Just ensure they are well-wrapped.

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, you can easily make a substitute by mixing ½ cup of milk with 1 teaspoon of lemon juice or vinegar. Let it sit for about 5-10 minutes to thicken.

Can I use different frosting?

Certainly! While the chocolate buttercream is a classic, you can experiment with cream cheese frosting, whipped cream, or even a ganache for a different spin. Just ensure the flavors complement the chocolate.

How do I ensure my cake is moist?

Using oil, buttermilk, and not overbaking are key factors! Always check for doneness a few minutes before the recommended baking time to avoid dryness.

More Cakes Recipes

👉 If you make my Small Chocolate Cake recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.