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    Home » Cakes and Cupcakes

    Small Chocolate Cake

    Published: Feb 11, 2021 Updated: Feb 11, 2021 by Alison Hope · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe
    Small Chocolate Cake

    This small chocolate cake is made in a single layer 6-inch cake pan for the perfect tiny cake. It’s rich, moist, luxurious and topped with a rich chocolate buttercream frosting.

    Overhead photo of a small sliced chocolate cake on a white cake stand.

    This tiny chocolate cake is the perfect cake to make when you don’t need to serve too many people.

    So think date night, anniversaries, Valentine’s day, these are all perfect occasions to make a tiny cake, for you and your love! Without much (or any) leftovers.

    Of course it’s also perfect for small dinner parties or birthday parties or any occasion where you don’t have too many people to cater for.

    It packs in all the flavor and richness of a larger cake, just made small.

    If you’re looking for more romantic dessert inspiration then definitely also check out our red velvet ice cream!

    Ingredients You Need To Make The Cake:

    Photo of the ingredients needed to make a small chocolate cake.

    Ingredient Notes:

    • Espresso powder – is just there to bring out the chocolate flavor. Your cake won’t taste like coffee at all. You can switch this for any instant coffee powder or you can omit it.
    • Canola oil – can be switched for any vegetable oil.
    • Buttermilk – can be proper store-bought buttermilk or a homemade buttermilk subsitute (consisting of lemon juice (or vinegar) + room temperature milk and letting it curdle).

    Ingredients For The Frosting:

    Ingredients to make a small batch of chocolate buttercream frosting.

    How To Make Small Chocolate Cake

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Sift all purpose flour and cocoa powder into a mixing bowl and add white sugar, baking soda, salt and espresso powder. Mix together.
    Two photo collage showing dry ingredients added to mixing bowl and then mixed.
    • Add buttermilk, egg, oil and vanilla and mix into a batter.
    Two photo collage showing wet ingredients added to mixing bowl and mixed in.
    • Transfer the batter to a 6-inch cake pan (sprayed with non-stick spray and lined with a circle of parchment paper along the bottom).
    • Bake at 350°F for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
    • Let the cake cool in the pan for a few minutes before removing it from the pan and transferring the cake to a wire cooling rack to cool completely.
    Two collage photo showing the cake before and after baking.
    • While the cake is cooling, prepare your frosting.
    • Add softened butter, powdered sugar, cocoa powder, vanilla extract and milk to the bowl of your stand mixer and beat together until light and fluffy.
    Two photo collage showing ingredients for a frosting added to stand mixer and then mixed.
    • When the cake is completely cooled, top with the frosting and then decorate with chocolate shavings.
    Two photo collage showing cake before and after frosting.

    Recipe Tips For Success

    • Measure the flour correctly. The correct way to measure flour is to use the spoon and level method. Spoon flour into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup. Alternatively, if you have a food scale, then simply weigh out the correct amount for total accuracy.
    • Cake pan sizes: this can also be made as a single layer 7-inch cake. It works great in a 7-inch cake pan, the cake just turns out slightly thinner. Baking time is 25-30 minutes.
    • Make a layer cake: if you’d like to make this as a layer cake then that also works. You can make this as a two layer 6-inch cake. Baking time is 15 minutes. The frosting is enough to frost the middle, top and sides.
    • Make cupcakes: you can also make 6 cupcakes from this recipe. Bake for 20 minutes.
    Photo of a small chocolate cake on a white cake stand.

    Recipe FAQ

    Can this cake be made in advance?

    You can make this cake the day before, let it cool, frost and decorate it, and then simply refrigerate it in an airtight container. Bring it up to room temperature on the counter before serving.

    How to store this cake?

    Any leftover cake can be stored at room temperature in an airtight container for 2-3 days or covered in the fridge for up to 5 days.

    Can you freeze it?

    Yes, you can freeze the cake either frosted or unfrosted for up to 3 months. Thaw overnight in the fridge and bring to room temperature on the counter before serving.

    Photo of a cake on a white cake stand with one slice cut and ready to serve.

    More Delicious Cakes

    1. The Most Divine Chocolate Cake
    2. Red Velvet Cake
    3. Chocolate Orange Cake
    4. Vanilla Cake
    5. Carrot Cake
    6. Chocolate Zucchini Cake

    Did you make this recipe? Be sure to leave a comment and rating below.

    Photo of a cake on a white cake stand with one slice cut and ready to serve.

    Small Chocolate Cake

    This small chocolate cake is made in a single layer 6-inch cake pan for the perfect tiny cake. It's rich, moist, luxurious and topped with a rich chocolate buttercream frosting.
    5 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Servings: 4
    Calories: 556kcal
    Author: Alison

    Ingredients

    Chocolate Cake:

    • ½ cup All Purpose Flour Measured Correctly*
    • ¼ cup Cocoa Powder Unsweetened
    • ½ cup White Granulated Sugar
    • ½ tsp Baking Soda
    • ¼ tsp Salt
    • ¼ tsp Espresso Powder
    • ⅓ cup Buttermilk or Homemade Buttermilk*
    • 1 Large Egg
    • ¼ cup Canola Oil or Vegetable Oil
    • ½ tsp Vanilla Extract

    Chocolate Buttercream Frosting:

    • ¼ cup Butter Softened*
    • 1 cup Powdered Sugar
    • ¼ cup Cocoa Powder Unsweetened
    • ½ tsp Vanilla Extract
    • 1 Tbsp Milk
    US Customary – Metric

    Instructions

    • Preheat the oven to 350°F (180°C) and spray a 6-inch round cake pan with non-stick spray and line the bottom with a circle of parchment paper.
    • Sift all purpose flour and cocoa powder into a mixing bowl and add white sugar, baking soda, salt and espresso powder. Mix together.
    • Add buttermilk, egg, oil and vanilla and mix into a batter.
    • Transfer the batter to a 6-inch cake pan (sprayed with non-stick spray and lined with a circle of parchment paper along the bottom).
    • Bake at 350°F for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
    • Let the cake cool in the pan for a few minutes before removing it from the pan and transferring the cake to a wire cooling rack to cool completely.
    • While the cake is cooling, prepare your frosting.
    • Add softened butter, powdered sugar, cocoa powder, vanilla extract and milk to the bowl of your stand mixer and beat together until light and fluffy.
    • When the cake is completely cooled, top with the frosting and then decorate with chocolate shavings.

    Notes

    1. Measure the flour correctly. The correct way to measure flour is to use the spoon and level method. Spoon flour into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup. Alternatively, if you have a food scale, then click ‘metric’ below our list of ingredients for the correct weight in grams. 
    2. Espresso powder – is just there to bring out the chocolate flavor. Your cake won’t taste like coffee at all. You can switch this for any instant coffee powder or you can omit it.
    3. Buttermilk – can be proper store-bought buttermilk or a homemade buttermilk subsitute. To make your own buttermilk add 1 tsp lemon juice or vinegar to a measuring jug and then add room temperature milk up to the ⅓ cup (80ml) line. Leave it to sit for a few minutes to curdle into buttermilk.
    4. Softened butter – if you forget to take the butter out the fridge in time to get it softened then no problem. Just cut the butter into cubes and beat it in your stand mixer for a couple of minutes to soften it before you add the rest of the ingredients for your frosting. 
    5. Cake pan sizes: this cake can also be made as a single layer 7-inch cake. Baking time is 25-30 minutes.
    6. Make a layer cake: if you’d like to make this as a layer cake then that also works. You can make this as a two layer 6-inch cake. Baking time is 15 minutes. The frosting is enough to frost the middle, top and sides.
    7. Make cupcakes: you can also make 6 cupcakes from this recipe. Bake for 20 minutes.
    8. Make Ahead: You can make this cake the day before, let it cool, frost and decorate it, and then simply refrigerate it in an airtight container. Bring it up to room temperature on the counter before serving.
    9. Storing: Any leftover cake can be stored at room temperature in an airtight container for 2-3 days or covered in the fridge for up to 5 days.
    10. Freezing: Frosted or unfrosted cake can be frozen for up to 3 months. Thaw overnight in the fridge and bring to room temperature on the counter before serving.

    Nutrition

    Serving: 1Serving | Calories: 556kcal | Carbohydrates: 74g | Protein: 6g | Fat: 29g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 427mg | Potassium: 238mg | Fiber: 4g | Sugar: 56g | Vitamin A: 461IU | Calcium: 55mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Laurie

      October 24, 2021 at 4:47 am

      Perfect size for 3! Flavor was spot on! Thank you!5 stars

      Reply
      • Alison Hope

        October 24, 2021 at 10:11 am

        Awesome! Thanks for the great review Laurie!

        Reply
    2. Cookie

      October 07, 2021 at 2:06 am

      I never make a comment other than to record modifications or changes from the original recipe I want to save. Want to say hands down this is absolutely the best chocolate cake I have ever made. I just needed to share that. Good crumb, texture. Moist. Rich flavor. Easy to follow recipe.5 stars

      Reply
      • Alison Hope

        October 07, 2021 at 10:08 am

        Thank you so much! That is wonderful to hear!

        Reply
    5 from 7 votes (5 ratings without comment)

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    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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