Small Chocolate Cake Recipe
Craving a rich, chocolatey treat but don’t want to commit to a huge cake? This Small Chocolate Cake is the answer! Perfect for an intimate celebration or a weeknight indulgence, this scaled-down cake is easy to whip up, bakes quickly, and delivers all the moist, decadent flavor of a classic chocolate cake. With just a handful of pantry staples and a single 6-inch pan, you’ll have a perfectly sized dessert that feels just as special as any grand occasion.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity: each ingredient is thoughtfully chosen to create a cake that’s tender, rich, and bursting with chocolate flavor. Here’s what you’ll need, and why each one matters.
- All-purpose flour: Provides the structure for your Small Chocolate Cake, keeping it light but sturdy.
- Granulated sugar: Sweetens the cake and helps lock in moisture for a soft crumb.
- Unsweetened cocoa powder: Delivers deep, authentic chocolate flavor and a gorgeous dark hue.
- Baking soda: Gives the cake lift and a tender texture.
- Baking powder: Adds a little extra rise for a fluffy result.
- Salt: Enhances all the other flavors and balances the sweetness.
- Large egg: Binds the ingredients and adds richness to the cake.
- Buttermilk: Makes the crumb ultra-moist and adds a slight tang that complements chocolate.
- Vegetable oil: Keeps the cake moist for days, even without frosting.
- Hot water: Intensifies the cocoa, blooming its flavor for a more chocolatey cake.
- Vanilla extract: Adds warmth and depth, rounding out the chocolate notes.
How to Make Small Chocolate Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Lightly grease a 6-inch round cake pan with cooking spray or a dab of butter, and line the bottom with a circle of parchment paper if you have it. This small step ensures your Small Chocolate Cake will release cleanly and look picture-perfect.
Step 2: Mix the Dry Ingredients
Grab a medium mixing bowl and whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. This helps distribute the leaveners and cocoa evenly throughout the mixture, giving your cake a uniform texture and flavor in every bite.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the egg, buttermilk, vegetable oil, and vanilla extract until smooth. The buttermilk and oil are the secret weapons here, guaranteeing that your Small Chocolate Cake comes out extra moist and tender.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir them together until just combined—don’t overmix! You want everything incorporated, but a few small lumps are perfectly fine.
Step 5: Add Hot Water for Maximum Chocolate Flavor
Pour in the hot water and stir until the batter is smooth. It will look thin, but that’s exactly what you want; the hot water blooms the cocoa, unlocking a deep, chocolatey flavor that makes this Small Chocolate Cake irresistible.
Step 6: Bake and Cool
Pour the luscious batter into your prepared pan and bake for 25 to 28 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cake cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely before frosting or serving.
How to Serve Small Chocolate Cake
Garnishes
A simple dusting of powdered sugar can be magical, but this Small Chocolate Cake also pairs beautifully with a glossy chocolate ganache, a dollop of whipped cream, or a handful of fresh berries. For an extra touch, try a sprinkle of flaky sea salt or some chocolate shavings on top.
Side Dishes
For a truly indulgent dessert plate, serve slices of this cake with a scoop of vanilla ice cream or a spoonful of tangy crème fraîche. If you’re feeling fancy, a drizzle of raspberry sauce or a side of sweetened mascarpone really elevates the experience.
Creative Ways to Present
Turn your Small Chocolate Cake into a showstopper by slicing it into layers and filling with fruit preserves or a fluffy buttercream. You can also cut it into cubes for a mini trifle, or top it with a swirl of espresso whipped cream for an elegant twist. The petite size makes it ideal for sharing or creating individual plated desserts.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Small Chocolate Cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to 2 days. The cake stays moist, making it just as tempting on day two!
Freezing
You can absolutely freeze this cake! Once cooled, wrap it well in plastic wrap and then foil. It will keep in the freezer for up to 2 months. Thaw overnight in the fridge or on the counter before serving.
Reheating
If you love a warm slice of cake, pop individual servings in the microwave for 10 to 15 seconds. This brings back that just-baked softness, making your Small Chocolate Cake taste freshly made.
FAQs
Can I make this Small Chocolate Cake without buttermilk?
Yes! If you don’t have buttermilk, simply mix regular milk (dairy or plant-based) with a teaspoon of vinegar or lemon juice. Let it sit for a few minutes, and you’ll have a great substitute for this recipe.
Can I double the recipe for a layered cake?
Definitely. Just double all the ingredients and divide the batter between two 6-inch pans. Bake as directed, checking for doneness at the 25-minute mark.
What kind of cocoa powder works best?
Unsweetened natural cocoa powder is perfect, but Dutch-process also works if you want a deeper color and smoother flavor. Just be sure it’s unsweetened for the best results in your Small Chocolate Cake.
How can I make this cake vegan?
Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), use plant-based milk with vinegar instead of buttermilk, and make sure your cocoa powder is vegan-friendly. The cake still bakes up moist and delicious!
Can I add chocolate chips or nuts?
Absolutely! Fold in a handful of mini chocolate chips or chopped nuts just before pouring the batter into the pan for a fun twist and extra texture.
Final Thoughts
If you’ve been searching for that perfect, just-right dessert, this Small Chocolate Cake is sure to win your heart (and your tastebuds). It’s easy, satisfying, and customizable—so don’t hesitate to give it a try. You might just find yourself making it over and over again, no special occasion needed!
Print
Small Chocolate Cake Recipe
- Total Time: 38 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
This small chocolate cake is a moist, rich, and easy-to-make dessert perfect for any occasion. Made with simple pantry ingredients, it yields a tender crumb and deep chocolate flavor, baked in a 6-inch round pan, ideal for serving 4 to 6 people. Great on its own, with frosting, ganache, or just a sprinkle of powdered sugar.
Ingredients
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 large egg
- 1/4 cup buttermilk
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1/4 cup hot water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 6-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the egg, buttermilk, vegetable oil, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Add Hot Water: Slowly add the hot water to the batter and mix until smooth, noting the batter will be thin.
- Pour and Bake: Pour the batter into the prepared pan and bake for 25 to 28 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting or serving.
Notes
- For a dairy-free version, substitute the buttermilk with plant-based milk mixed with a splash of vinegar.
- This cake pairs wonderfully with simple chocolate ganache or can be dusted with powdered sugar for a lighter finish.
- You can double the recipe to make a layered 6-inch cake.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
