DESSERTS

Delightful Small Chocolate Cake for Sweet Moments

by basmer

25 de February de 2026

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Small Chocolate Cake is a delightful treat that brings joy to any gathering, big or small. This easy recipe makes a 6-inch, two-layer chocolate cake or a single 9-inch round cake. It’s soft and moist like a regular chocolate cake, perfectly scaled down for a smaller crowd. Whether you’re celebrating a special occasion or just indulging in a sweet moment, this cake is an excellent choice for its rich flavor and beautiful presentation.

Why You’ll Love This Small Chocolate Cake

There are so many reasons to adore this Small Chocolate Cake. First, it’s perfect for intimate settings, making it an ideal Chocolate Cake for Two. Second, you can whip it up quickly, thanks to the Easy Small Chocolate Cake Recipe. Additionally, this cake is a great option for those who prefer Chocolate Dessert Options that aren’t overwhelming in size. It also serves as a fantastic Mini Chocolate Cake for small gatherings. The rich chocolate flavor satisfies even the most discerning dessert lovers while being simple to make. Lastly, this recipe can easily be adapted to be gluten-free without sacrificing taste!

Ingredients for Small Chocolate Cake

Gather these items:

1 cup all-purpose flour (125 grams)
¼ cup plus 2 tablespoons unsweetened natural cocoa powder (34 grams)
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup packed light brown sugar (100 grams)
½ cup granulated sugar (100 grams)
⅓ cup canola oil (80 ml)
½ cup buttermilk (120 ml)
1 large egg
1 teaspoon pure vanilla extract
½ cup hot water (120 ml)
½ teaspoon instant espresso powder or 1 teaspoon instant coffee
1 cup unsalted butter (softened, 226 grams; 2 sticks)
3 cups powdered sugar (360 grams)
½ cup unsweetened natural cocoa powder (sifted, 45 grams)
3 to 4 tablespoons heavy cream or whole milk (45 to 60 ml)
1 teaspoon pure vanilla extract
⅛ teaspoon salt

How to Make Small Chocolate Cake Step-by-Step

Step 1: Preheat the oven to 350°F (180°C). Spray two 6-inch round cake pans with nonstick cooking spray, line the bottom with parchment paper, and set aside.
Step 2: Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Whisk in the granulated sugar and brown sugar until combined.
Step 3: Add the oil, buttermilk, egg, and vanilla extract and mix until just combined.
Step 4: Mix the instant espresso powder with the hot water until dissolved. Add to the mixing bowl and mix until combined. The batter will be thin.
Step 5: Evenly divide the batter between the two prepared pans and bake for 28 to 33 minutes or until a toothpick inserted comes out clean.
Step 6: Allow to cool in the pans for 15 to 20 minutes. Slide a knife around the outside of each cake layer, remove the cakes from the pans, and transfer to a wire rack to cool completely.
Step 7: For the frosting: Beat the butter on medium speed for 1 minute until smooth.
Step 8: Add the powdered sugar one cup at a time, mixing well after each addition, then add the cocoa powder and mix until combined.
Step 9: Add 3 tablespoons of heavy cream, vanilla extract, and salt. Mix on low speed until combined.
Step 10: Level the tops of each cake layer with a knife.
Step 11: Place the first cake layer on a cardboard round, plate, or cake stand.
Step 12: Scoop about ¾ cup of frosting on top and spread it into an even layer.
Step 13: Add the second cake layer upside down on top of the first one. Apply a thin coat of icing to the outside of the cake to catch crumbs. Freeze for 10 minutes or refrigerate for 20 minutes.
Step 14: Use the remaining frosting to decorate the top and sides of the cake.

Pro Tips for the Perfect Small Chocolate Cake

Keep these in mind:

This recipe is perfect for smaller gatherings.
Store leftovers in an airtight container.
Frosting can be adjusted for desired thickness.
If you’re feeling adventurous, try adding a layer of fruit preserves between the cake layers for an exciting flavor twist!

Best Ways to Serve Small Chocolate Cake

Consider these serving suggestions: Pair your Individual Chocolate Cake with whipped cream and fresh berries for a delightful contrast. Alternatively, serve it with a scoop of vanilla ice cream to enhance the rich chocolate flavor. This Chocolate Layer Cake also makes a stunning centerpiece for any gathering.

How to Store and Reheat Small Chocolate Cake

Store any leftover cake in an airtight container at room temperature for up to three days. To reheat, simply warm individual slices in the microwave for about 10 seconds for a freshly baked taste. This is perfect for meal prep, ensuring you have a delicious dessert ready to enjoy anytime!

Frequently Asked Questions About Small Chocolate Cake

What’s the secret to perfect Small Chocolate Cake?

The secret lies in using high-quality cocoa powder and ensuring not to overmix the batter. This will help achieve that perfect moist texture that makes every bite of your Small Chocolate Cake irresistible.

Can I make Small Chocolate Cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic wrap in the refrigerator. Frost before serving for the freshest taste.

How do I avoid common mistakes with Small Chocolate Cake?

To avoid common pitfalls, make sure to measure your ingredients accurately and allow your cakes to cool completely before frosting. This will prevent melting and ensure a beautiful presentation.

Variations of Small Chocolate Cake You Can Try

Explore these creative twists on the classic recipe: Try a Gluten-Free Small Chocolate Cake with almond flour or a Petite Chocolate Cake featuring a layer of raspberry filling for a fruity surprise. You can also experiment with different frostings like cream cheese or a simple ganache for added richness.

For more dessert ideas, check out last recipes or double chocolate peppermint cookies. If you’re interested in gluten-free options, visit vegan chicken dumplings for a delicious alternative.

Delightful Small Chocolate Cake for Sweet Moments

Author: basmer
Total Time: 90 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This easy recipe makes a 6-inch, two layer chocolate cake or one 9-inch round cake. It’s soft and moist like a regular chocolate cake, just scaled down for a smaller crowd.

Instructions

Preheat the oven to 350°F (180°C). Spray two 6-inch round cake pans with nonstick cooking spray, line the bottom with parchment paper, and set aside.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Whisk in the granulated sugar and brown sugar until combined.
Add the oil, buttermilk, egg, and vanilla extract and mix until just combined.
Mix the instant espresso powder with the hot water until dissolved. Add to the mixing bowl and mix until combined. The batter will be thin.
Evenly divide the batter between the two prepared pans and bake for 28 to 33 minutes or until a toothpick inserted comes out clean.
Allow to cool in the pans for 15 to 20 minutes. Slide a knife around the outside of each cake layer, remove the cakes from the pans, and transfer to a wire rack to cool completely.
For the frosting: Beat the butter on medium speed for 1 minute until smooth.
Add the powdered sugar one cup at a time, mixing well after each addition, then add the cocoa powder and mix until combined.
Add 3 tablespoons of heavy cream, vanilla extract, and salt. Mix on low speed until combined.
Level the tops of each cake layer with a knife.
Place the first cake layer on a cardboard round, plate, or cake stand.
Scoop about ¾ cup of frosting on top and spread it into an even layer.
Add the second cake layer upside down on top of the first one. Apply a thin coat of icing to the outside of the cake to catch crumbs. Freeze for 10 minutes or refrigerate for 20 minutes.
Use the remaining frosting to decorate the top and sides of the cake.