Small Batch Chocolate Cake Recipe
I’ve taken my moist chocolate layer cake and modified it to create the perfect small batch chocolate cake recipe. This recipe makes three 6-inch cake layers that are the perfect height.
I initially modified my vanilla layer cake recipe to make a small batch vanilla cake recipe. You all were quite enthusiastic about it, and several of you asked me to do the same with my chocolate cake recipe.
So here we are, ready to make the perfect 6-inch chocolate cake.
What Does Small Batch Mean?
In this case, small batch just means I’ve updated the amount of ingredients you use to make a smaller cake.
At first, I thought I could just cut the recipe in half and make three cake layers. You can do this, but the cake layers turn out quite a bit thinner than I’m used to.
I wanted each cake layer to be at least an inch tall, so I knew I’d have to play around with this.
In the end, it turned out that making 2/3 of a batch is the ideal amount of batter to make a 6-inch cake.
How Many Layers Does This Recipe Make?
Like I mentioned above, this small batch chocolate cake recipe bakes three, perfect little 6-inch layers.
It may seem like you’re filling your pans pretty full, but this batter doesn’t rise much as it bakes.
That’s part of what makes my chocolate cake recipe so great, though. With that in mind, you should end up with cake layers that are just a bit taller than 1 inch once they’re leveled.
If you want to make a taller cake with four cake layers, I recommend following my standard-sized chocolate cake recipe.
If this small batch recipe is used to make 4 cake layers, they will end up being a bit thinner, and should be baked for slightly less time (24-27 minutes).
How Many People Does This 6-Inch Layer Cake Feed?
My chocolate recipe is great, but it makes a pretty big cake and can feed about 24 people.
This is great if you’re making a cake for a party or a large group of people. But sometimes you don’t need to make that big of a cake. This cake feeds about 16 people.
Dressing Up This Small Batch Chocolate Cake Recipe
At its core, this is a classic chocolate cake recipe. It’s made with moist, rich chocolate cake layers and frosted with a decadent chocolate buttercream.
As I photographed this small batch chocolate cake recipe, I had a little fun decorating it!
I started by adding a chocolate drip. Blackberries and figs were in season, so I threw some of those onto the cake too!
I also added a bit of my blackberry freezer jam between the cake layers, to tie the garnish and the flavor of the cake together.
It might sound like an odd flavor combination, but I swear blackberries and chocolate are delicious together!
You can also keep things a bit simpler and just focus on chocolate if you prefer. There is nothing wrong with a classic chocolate cake!!
Tips for Making The Best Small-Batch Chocolate Cake
- Chill your cake layers in the freezer for about 20 minutes before assembling the cake to make it easier to stack and frost.
- Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
- Use a serrated knife to level your cake layers once they’re fully cooled. This makes it easier to assemble and frost your cake.
- I do not recommend using this recipe to make cupcakes! Instead, try my moist chocolate cupcake recipe. It makes the perfect amount of batter for a dozen cupcakes.
- Use my regular chocolate cake recipe to make a 7- or 8-inch layer cake.
Making These 6-Inch Cake Layers in Advance and Storage Tips:
Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
You can make your frosting ahead of time, too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.
Be sure to give it a good stir once it thaws to get the consistency nice and smooth again, or in the freezer for up to 3 months.
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.
Let Me Know What You Think!
I’d love to hear your thoughts on this small batch chocolate cake recipe! Do you like making smaller cakes like this? Let me know by sharing a rating and comment below.
And don’t forget to tag me @chelsweets and use #chelsweets so that I can see your delicious creations!
Small Batch Chocolate Cake Recipe
Ingredients
6-Inch Chocolate Cake
- 1 1/3 cups all-purpose flour 167g
- 1 1/3 cups granulated sugar 266g
- 1/2 cup unsweetened cocoa powder, sifted 50g
- 1 1/2 tsp baking powder 6g
- 1 tsp baking soda 6g
- 1/2 tsp fine salt 3g
- 2/3 cup warm water 160g
- 1 tsp instant espresso or instant coffee 3g
- 2/3 cup buttermilk, room temperature 160g
- 1/3 cup vegetable or canola oil 75g
- 1 large egg + 1 egg white, room temperature 85g
- 1 tsp vanilla extract or vanilla bean paste 4g
Chocolate Buttercream Frosting
- 1 1/2 cups 3 sticks unsalted butter, room temperature 339g
- 1/2 tsp fine salt 3g
- 2/3 cup unsweetened baking cocoa, sifted 67g
- 3 1/2 cups powdered sugar 454g or 1 lb. bag
- 1/3 cup heavy whipping cream, room temperature 76g
- 1 cup dark chocolate, melted and cooled 170g
Optional Filling and Decorations:
- 6 oz. blackberry jam
- 1 pint blueberries
- 1 pint figs
- 1 pint blackberries
- Chocolate Ganache Drip
Recommended Tools
- 6- inch cake pans
- Spinning cake stand
- greaseproof cake board
- Large offset spatula
- Bench Scraper
- Electric hand mixer or stand mixer
Instructions
Chocolate Cake Layers
- Preheat the oven to 350 F/ 175 C. Line and grease three, six-inch cake pans.
- Combine 1 1/3 cups all-purpose flour, 1 1/3 cups sugar, 1/2 cup baking cocoa, 1 1/2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp of salt in a large bowl. Whisk together until combined.
- In a separate, large bowl, add 2/3 cup of hot water and 1 tsp instant espresso or coffee. Stir until dissolved.
- Add in 2/3 cup buttermilk, 1/3 cup oil, 1 egg + 1 egg white, and 1 tsp vanilla extract into the instant espresso mixture. Give the mixture a quick stir to combine the ingredients.
- Pour the dry ingredients into the wet ingredients. Mix by hand until fully incorporated. The batter will be on the thin side, but that’s the consistency you're after!
- Divide the batter evenly between the cake pans and bake for about 23-26 minutes. I like to use a kitchen scale to weigh the pans. It ensures each pan has the exact same amount of batter and helps the cake layers bake up to be the same height.
- Remove the cake layers from the oven and let them cool in the pans for about 10 minutes. Gently run an offset spatula around the rim of the cake pans to loosen them, then flip them onto wire racks to finish cooling.
- Once cooled, use a serrated knife to level the top of each cake layer. If you make these in advance, wrap and freeze them at this point.
Chocolate Buttercream Frosting
- While the cake layers bake and cool, make the chocolate buttercream frosting.
- Beat 1 1/2 cups of butter and 1/2 tsp of fine salt on a medium speed for 30 seconds with a paddle attachment until smooth.
- Add in 2/3 cup of sifted cocoa powder and mix on low until the cocoa is fully incorporated and no clumps remain.
- Slowly mix in 3 1/2 cups of powdered sugar on a low speed. Halfway through, pour in 1/3 cup of heavy cream to make the frosting easier to mix.
- Then mix in 1 cup of melted and cooled chocolate.
- Beat on low until the ingredients are fully combined and the desired consistency is reached.
- If the frosting seems too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/2 cup of powdered sugar.
- Stir by hand with a rubber spatula for a couple minutes to get the frosting SUPER smooth. This frosting will crust if it sits out, so cover it with plastic wrap until you're ready to use it.
Assembling This 6-Inch Chocolate Cake:
- Stack and frost cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.
- Spread an even layer of chocolate buttercream on top of the cake layer. Repeat with the second cake layer, then place the third cake layer upside down to make it easier to frost.
- Spread a thin coat of frosting around the cake to fully cover the cake layers.
- Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
- Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then decorate as desired!
Video
Notes
Recipe Variations
This recipe can also be used to make a sheet cake! One batch will make one, 9 x 13-inch cake that's about 1-inch tall.Tips for Making the Best Small Batch Chocolate Cake
- Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
- Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.
- Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
- Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!
- I do not recommend using this recipe to make cupcakes! Instead, try my moist chocolate cupcake recipe. It makes the perfect amount of batter for a dozen cupcakes.
- Use my regular chocolate cake recipe to make a 7- or 8-inch layer cake.
Making This 6-Inch Chocolate Layer Cake in Advance & Storage Tips
I highly recommend making the cake layers in advance and freezing them. It breaks the process up and makes it more approachable. It also makes decorating the cake more fun! You can also make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious! If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.Nutrition
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Sounds Delicious, Can’t Wait To Try, can I ask why black coco?? is it for the flavor or color. if I would make this cake with Hershey’s coco will it be ok because that’s all I can find in my local stores. Thank You.
I am so excited! I feel like I have been trolling your blog for this exact recipe for a lil while now. Thank you!
What brand of Jam do you use?
I used the whole foods brand! They have a blackberry compote fruit spread that worked great for this cake 🙂
What brand of baking soda and baking powder do you use?
I’m not particular about that! I use the store brand or eagle star baking powder. Usually whatever your store sell should work great <3
Thank you so much. I am planning to bake my son’s first birthday cake.. want to start my baking with your recipe and all credit goes to you..the way you explain every tiny detail in your recipes makes it easy to understand… after reading it I think I can do it ?
In the last line of the cake ingredient list—What is black cocoa?
Hi Nay,
Black cocoa is a specially processed unsweetened cocoa powder, that is slightly more alkaline and darker in color than regular cocoa! If you can’t find any, you can always use dark cocoa powder or regular cocoa powder in its place. The black cocoa tastes amazing though, I highly recommend it!
This is the brand I use, I order mine on amazon: https://amzn.to/2lyM2tU
Hi, I have the Wilton “EASY LAYERS 5-PIECE LAYER CAKE PAN SET, 6-INCH”. (https://www.wilton.com/easy-layers-5-piece-layer-cake-pan-set-6-inch/2105-0112.html) Would it be possible to bake the cake in these pans?
You can bake this recipe in those pans, but I personally don’t love wilton pans! they usually have a slight angle on the sides. I use the fat daddio pan’s (silly name, but I love the brand!), and I get them on amazon. Here’s the link: https://amzn.to/2mbwSuG
Hi! Recipe said 2 cups of flour and instuctions 3 cups. Can you clarify?
Hi Emily,
I’m so sorry about that!! It’s 2 cups of flour! I’ve updated the instructions to reflect this. Thank you for letting me know!
I just made this and put the layers in the freezer. I tasted the scraps though, and sweet baby Jesus are they delicious!! 1 question: Do you sift your flour? (I sifted mine and the cakes rose a great deal, but you said they don’t, so I was wondering if that is the difference.) I also used Hershey’s dark cocoa powder. I’ve used it before and love it! It was great in this recipe, but I’m planning to order the black cocoa too.
This may be silly, but by hot water, do you mean boiling hot? or hot water from the tap?
Hi Christina,
Not silly at all! I just mean the hottest water you can get from your tap 🙂
Would this be able to be converted to a red velvet?
I made this recipe in a 6 and 8 inch. I made your marbled cake recipe with success as it was super light fluffy and moist. This chocolate cake recipe however it was fluffy but not moist at all. Could you tell me what might have gone wrong? I followed the directions to both chocolate recipes to the t. Thank you!
Hi Anita,
They’re just two different chocolate cake recipes! The all chocolate version of my marble cake recipe is this: https://chelsweets.com/2017/03/02/the-best-chocolate-layer-cake-recipe/
This chocolate cake recipe is a cross between a sponge cake and a butter cake. However, it shouldn’t be dry! if it’s dry or too dense it means you might be using too much flour (sometimes when you scoop out of a bag you end up packing a lot more flour into the cup than the recipe calls for (by weight), or you may be over mixing! Those are usually the two main culprits for dense cake layers <3 hope that helps!!?
Hi! Love your chocolate cake recipe too! I’m making a round cake (like a ball shape) in fat diddos sphere pan, how long would I have to bake it for? It’s a 9in size
Thank you!
I ordered 4 7×2 of the daddy cake pans. If I use 3 of them for this recipe the thickness should be ok? I’m guessing it will be slightly under an inch? How long do you think I should bake them?
Thank you for your help
Hi Deborah,
They’ll definitely be on the thin side! I’d recommend using my regular batch chocolate cake recipe if you plan to use 7 inch cake pans <3
Hi
I am going to make your 6 inch chocolate recipe and wonder why you didn’t add in espresso to this recipe. I am not a fan of black cocoa and will use dark cocoa instead and wondered if the espresso powder would enhance the chocolate flavor..
Thanks
Hi again
I am measuring out ingredients and noticed there isn’t any vanilla listed. Is that just personal preference? This chocolate will be the second tier on top of your vanilla cake base. This is going out to a baby shower. Thank you for your help..
How much cream cheese buttercream would this cake take to fill and cover ?
Wasn’t sure how much to make 🙂
Thanks !!
1 regular batch of my cream cheese frosting should be plenty!! it’s a pretty small cake, so you probably won’t need more than 4-5 cups of frosting 🙂
I add a lot between my cake layers, so the amount can vary a bit from person to person! But that’s my best estimate. Happy baking Jodi!
Can I use regular milk instead of buttermilk?
Hi Bri! You can, but the cake won’t be as moist! You can also use sour cream in place of the buttermilk, or full-fat yogurt 🙂 Both of those will also make the cake delicious and moist <3
I have a friend that wants an 8 inch cake but only 2 layers. Would this recipe be enough for that? The original recipe is 3 layers and she doesn’t want it that big.
Hi Cristina,
This version of my chocolate cake recipe is 2/3 of one regular sized batch, so it should be perfect to make 2, 8-inch cake layers 🙂
Hi!
I noticed on your chocolate cupcake recipe, you call for instant espresso (which I love!) Is there a way to incorporate the espresso in this recipe? Or is there a reason why you did not?
Hi Haley! You can definitely add in 1 tsp of espresso dissolved in 1 TBsp of water into this batter! I’d recommend adding it in to the buttermilk/cocoa mixture.
I didn’t include it in this recipe because not everyone loves coffee with their chocolate. You’d be surprised how many comments I get asking if people can omit it!
I decided not to add it to this recipe for that reason, but you’re more than welcome to add some in if you like it 🙂
If i use sour cream instead of Buttermilk will it still call for 2/3 cup or will that change?
Hi Jennifer! I actually love this recipe with sour cream!! You can swap sour cream for buttermilk in a 1:1 ratio. Hope that helps, happy baking!
I was super excited to make this. However, the cake itself was very dry and crumbly? not sure if it was something I did but thought I followed directions exactly. The frosting and filling were good. But the dry cake just ruined it.
Hi Ang! So sorry to hear that!!
If your cake turns out dry, sometimes that can be because it’s overbaked! Remember, the cake will continue to bake a bit more once it’s out of the oven! The other thing that could cause that is if you are over mixing your batter. Hopefully it’s one of those two, and it’s an easy fix. Hope that helps!
Hello, I love your recipes and have made a few of them but I was wondering can I replace all purpose with cake flour in your recipes?
Hi Nancy,
You sure can! To substitute cake flour for all-purpose flour, use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Hope that helps, happy baking!! <3
Hi! I see that you use black cocoa for your chocolate cake. I usually use regular cocoa, but I have Hershey’s Special Dark. Are you going for a darker cake or does the black cocoa change texture and flavor? I also would sub the hot water with coffee, and you mention you use a whisk. Do you switch to the paddle or stick with the whisk (and why one over the other)? I am making a 3 layer cake soon, and I plan to use your vanilla cake, but because I will be alternating chocolate and vanilla, I want cake that is very close in texture. Can you advise asap because I need to bake my layers soon. Thanks very much! Sorry for so many questions….
Hi Paula,
The black cocoa is really just for taste! Dark cocoa would work great too, or you can use regular cocoa if you prefer it.
I just mean a hand whisk! I whisk together the buttermilk, hot water and cocoa in a separate bowl by hand.
My chocolate buttermilk layer cake is the same cake base as my vanilla cake, and the texture is exactly the same (it swaps out some of the flour for cocoa). I recommend using it if you want the textures to be the same! Here’s the link: https://chelsweets.com/2017/03/02/the-best-chocolate-layer-cake-recipe/
Or you can use my marble cake recipe, which uses one batch of batter to make half a batch of vanilla and half a batch of chocolate <3 Here’s the link for my marble cake:https://chelsweets.com/2019/01/30/easy-marble-layer-cake-recipe/
Hope that helps, happy baking!
@Chelsweets,
I saw the same thing. It says to use a whisk attachment on the stand mixer when making the cake. Never mentions to use a paddle attachment. Very excited to make this chocolate cake!!
Hi Chelsea,
I’m from Germany and apparently we have different oven: Depending on what you want to do, you either use circulating air by an included fan or top and bottom heat (by heating rods). Which method to use is usually included in our recipes. Since I couldn’t find any useful information about that topic on the internet, I would like to know which one you use and how you assemble your pans in your oven.
Judith <3
Hi Judith,
I have a super old oven, so I don’t have the option for convection baking! I use a gas oven, which I think is closest to the top and bottom heat with heating rods. I usually bake two cake layers on the upper rack and two layers on the lower rack, and rotate them half way through the baking process. Hope that helps, happy baking!!
Can I use butter and parchment paper to grease there pan instead of non stick spray?
can I grease the tins with butter instead???
Hi Annabel,
You can totally use butter and flour on your pans instead of using non-stick spray 🙂 happy baking!
How many ounces do you measure out for each layer?
Hi Stephanie,
Sadly I don’t usually measure batter by the ounce! I eyeball it and try to divide the batter as evenly as I can, and then I use a digital scale to make sure each pan really does have the same amount of batter in it.
I find the scale method is a lot easier and quicker, which is why I do it that way! Sorry I can’t be of more help!!
What kind of airtight container do you normally store your frosting in? (For fridge/freezer)
Hi Marlene,
I like to use these ones: https://amzn.to/36XrGMx
I order them on amazon! Really anything with a good seal will work though. Hope that helps, happy baking!
Hi! About to make your small batch chocolate for a birthday party, plus your vanilla cupcakes. About how many people do you think your small batch chocolate would feed?
Hi Teal,
My small batch cakes feed about 16 people! Hope that helps, and that you guys love this recipe!! Happy baking 🙂
hi chelsweets! i’m making an oreo nutella cake and i don’t know which chocolate cak recipe to use! this recipe, or the buttermilk one, or the recipe u used in your blackout cake!
Hi Caroline,
I think any of those would be great! I like to use my vanilla buttermilk layer cake recipe (this one) to make oreo cake layers and mix in about 2/3 of a cup of chopped up oreo cookies into the batter once it’s made. Hope that helps, happy baking!
I baked this delicious cake today for my husbands birthday and it was a total hit with us and our children (7,3,1). The cake was so soft and moist and the buttercream was smooth and silky. Loved the addition of the melted chocolate. The buttercream didn’t have that gritty sugary feel to it. I personally half the sugar amount in the cake mixture as I usually find buttercream overly sweet so when you eat the cake and cream together it’s not sickly sweet. The recipe was easy to follow. My mixture divided between the 3 pans (6inch) was approximately 360grams. This is a cake that I will definitely make again. Thank you x
I’m so happy to hear that Katerina! My frosting recipe definitely is on the sweet side, so I’m happy you found a balance of sugar and butter that suites your pallete 🙂 Thank you for sharing, happy baking!!
Is this cake good to use for semi naked cakes? Thought I heard somewhere that chocolate cakes are more crumbly. Also, when you frost a semi naked cake should the frosting be smooth or rough looking. Can’t really see any cakes up close to tell. Thank you.
Hi Mari,
I think this recipe works great for semi naked cakes. I think any flavor of cake can work as a semi naked cake as long as it’s a good recipe and not over baked! The frosting should be smooth on the sides. I share all my tips for semi naked cakes here: https://www.youtube.com/watch?v=qwLjycZmhmk
Hope that helps, happy baking!
Hi,
Excited to make this cake, if I can’t find black cocoa here in Australia, is there anything else I can use (besides regular cocoa) to get a similar flavour?
Thanks ??
Hi Melissa,
You can use dark baking cocoa if you can find it too! Hershey’s and ghirardelli make dark cocoa powders that are at most grocery stores here in the US. Hopefully you’re able to find those in Australia instead <3
Hello,
I Love all the work you do! I actually have one question, can we add chocolate chips in the cake batter?? Thank you
Hi Mirna,
You can totally add chocolate chips to the batter! I recommend tossing them in flour before adding them (to help prevent them from sinking as the layer bake), and gently folding the chocolate chips into the batter once it’s fully made. Hope that helps, happy baking!
I made a unicorn cake using this recipe. Fabulous outcome – thank you!!
I am so happy to hear that Simone!!! Thank you so much for sharing 🙂 I wish I could see a picture of it!!
Hi, Chelsweets! Thank you for the recipe. I’ve been trying more than 10 chocolate cake recipes recently, and this one came out very moist as if it contained oil. Surprisingly it was like an oil-based cake which I like, so I had to re-read your recipe to check if I put oil by mistake. Most chocolate cake recipes require buttermilk so I don’t know what made yours so much better than others.. 😉
Actually I used cake flour instead of all-purpose flour.. could it be one of the reason?
Since it’s soooo soft, I wonder…
1. Can I make a 3-4 tiered wedding cake with this cake?
2. Is it good for carving?
Thank youuuu!!!
3. Oh,, and.. regarding instruction no.3 – I have never seen that baking powder and baking soda are separately mixed (even for 1 min) without flour. Is there any scientific reason for it?
4. I have prejudice that meringue based buttercream is better than butter+sugar powder frosting (Actually I haven’t tried your frosting yet). It seems that you do not use meringue based buttercream frosting at all,, is there any reason?
5. Lastly, 😉 Don’t you have by any chance any plan to make a coffee/mocha layer cake recipe? I have tried some including Kahlua cakes, coffee chocolate cake etc but none of them tasted attractive and none of my friends recognized that they were coffee flavored. So I’m actually waiting for you to make an amazing one someday!!!! haha.
Thank you very much for your efforts. Love!
Hi! I want to make this cake today but we don’t have buttermilk in my country… is there anything I can use to act as buttermilk?
Hi Christina,
You can use full fat yogurt or sour cream in place of the buttermilk, or you can make your own with 1 cup whole milk + 1 TBsp of vinegar or lemon juice. Hope that helps, happy baking!
hi! I used this to make my daughter‘sLion King themed birthday cake and used your vanilla buttercream recipe and tinted it to make a sunset effect. Thank you, it was really good! It was tough for my daughter to celebrate without friends and other family (practicing social distancing) so making her happy with her cake felt really good 🙂
That’s so sweet 🙂 So happy to hear you guys are being responsible with social distancing but still making the most of your daughter’s bday!! You’ll have to tell her happy birthday for me <3
Can I make my own buttermilk replacement for this cake with milk and lemon juice
Hi Sophie,
You totally can! That’s what I recommend doing if you don’t have buttermilk on hand. You can also use sour cream or full fat yogurt in place of the buttermilk if you have that instead. Hope that helps, happy baking!
I’m wanting to make this cake for my sister in laws birthday. If I made it Saturday night, would it still be nice and fresh come Monday if kept in the fridge?
So sorry for the delayed response Haylee!
As long as the frosting is completely covering the cake layers, it should lock in all the moisture, and the cake should stay nice and moist 🙂 I let cakes sit in the fridge overnight, or for a few days all the time! I usually leave my cakes just open in the fridge without a covering! It should be fine as long as you don’t have anything fragrant in your fridge (like fish or onions). Hope that helps, happy baking!
Do i have to use black cocoa in the cake? can i use regular unsweetened cocoa powder?
Hi My-Lan,
You can totally use unsweetened cocoa powder in place of the black cocoa in this recipe. Hope that helps, happy baking!
Hi! Love your videos! I am new to baking (thanks to you hehe) and I’m going to ATTEMPT to make this cake but i could only find 8in cake pans, what is the best way to convert the recipe?
Hi Kaitlyn!!
You’re too sweet!! You can use this recipe to make 2 8″ cake layers 🙂 They should bake for about the same amount of time. Happy baking!!
Hey, can I put it in the refrigerator? Would it taste differently or the same? Would you prefer to eat it instantly or the its cold.
Hi Arianna,
I refrigerate my cakes all the time! It doesn’t affect the flavor as long as the cake is fully frosted. I prefer my cakes slightly cold, but it’s all a matter of preference! I also find it’s easier to cut clean/neat slices when they’re a little bit cold. Hope that helps, happy baking!
this may be a silly question but do i have to keep the finished cake in the fridge also after i have made the cake how long will it last?.
Hi Ellie,
Not a silly question at all! The cake can sit out at room temperature for up to a day, but if you make it further in advance I recommend putting it in the fridge. The buttercream will lock in all the moisture! A frost cake can sit in the fridge for up to a week, or in the freezer for up to a month. Hope that helps, happy baking!
Hi, I have made the cakes and put the pans in the freezer for the recommended amount of time but they are now frozen to the pan any tips on how I can get the cake out?
Hi Polly,
For sure! I like to run an offset spatula around the edges to separate the cake layers from the pans (this is best done when the cake layers are warm and fresh out of the oven). I also dip the bottom of the cake pans in hot water, then gently tap them on my counter until the layers pop out. It works like a charm!
The baking soda and baking powder have different tsp measurements but have the same amount in grams ?
Hi Yazmin,
Yup! Baking soda is heavier than baking powder per tsp. 1 tsp of baking powder is 4 grams and 1 tsp of baking soda is 6 grams!
Thank you ! I weighed both of the out to be 4 grams was the recipe says . It came out delicious !!
How did you melt your chocolate for the icing? Just microwave and stir? Afraid mine will harden when it cools!
Thanks!
Hi Randi,
I did use the microwave! I used to be scared of that too, but you’d be surprised how long the chocolate will stay fluid, even as it cools 🙂
Can I use Dutch processed cocoa instead of black cocoa. It’s our Anniversary, the Mr. wants
Peanut butter , I have peanut butter powder how much should I add to the batter.
Hi Sanda,
So sorry for the delayed response! You can use dutch processed cocoa instead of black cocoa 🙂 Do you want to add the peanut butter powder to the frosting, or cake? I usually add regular peanut butter, and haven’t experimented much with peanut butter powder.
I’d think 1/4 of a cup would be a good amount to add to the cake batter in place of 1/4 cup of flour, and 1/4 cup to the frosting! You will probably need to add in some more cream though, bc the peanut butter powder will thicken your frosting. Hope that helps for the future, happy baking!
Hello! To make it gluten free, I just use measure for measure gluten free flour? Thanks!
Hi Marie,
I actually have a great chocolate gluten free cake recipe that I recommend using! That post shares all my tips for GF baking, and the extra steps you need to take to ensure the cake turns out great. Here’s the link: https://chelsweets.com/2020/02/17/gluten-free-chocolate-cake/
Hi Chelsey! Thanks so much for the recipe I’m really looking forward to trying it! The buttercream recipe you listed, will this be enough to fill, crumb coat and coat the three layer cake?
Thanks!
Lauren
Hi Lauren,
Yup! The amount of frosting is enough to fill and decorate this size of cake <3
Thanks so much!
Hi Chelsea. I need to know which ingredient amount. It says 2/3 cup buttermilk but in the instructions it says 1 cup?
Thanks
Hi Christie,
That was a typo, so sorry for any confusion! It should be 2/3 cup of buttermilk. I’ve just updated the recipe card to reflect that, thank you for bringing it to my attention <3
For your small batch cakes like this one, how much am I able to cut down on the amount of sugar ?
Hi Jessica,
You can reduce the sugar by a third, but I wouldn’t go lower than that or the texture will really change! Hope that helps, happy baking 🙂
Hi, stupid question, but is the melted chocolate the same amount as solid chocolate? Like if I take 174 grams of solid chocolate, will it melt to the same amount?
Thanks so much!
Hi Carleigh,
There’s no such thing as a stupid question!! <3
The weight should be the same, but the volume does change (melted chocolate takes up less space that chocolate chips). I usually weight the chocolate before melting to make life easier. Hope that helps, happy baking!
Could i use this recipe with 7 inch cake tins?
Hi Ella,
You can! One batch makes about 2 7″ cake layers, or you could make 3 7″ cake layers that are thinner. Hope that helps, happy baking!
will be trying this out as well. wanted to know if i can abl to use cake flour for this and the funfetti cake small batch?
Hi Irma,
Same for this cake! you can if you prefer, but surprisingly I think the texture is best with AP because of all the liquid in the batter! <3
Hi!
Did you use 6×2 or 6×3 inch pan.. does it matter?
Hi Kathi,
I use 6″x2″ pans, but I don’t think the pan height should make too big of a difference as long as they’re all filled with the same amount of batter <3
I was wondering how much icing this made so I can substitute it for a different kind
Hi Kaite,
It depends on how you want to decorate your cake, but I’d suggest have about 5 cups of frosting!!
How tall is the cake when assembled? And how deep and wide are the tins you used please. Tia. I’m just learning Nd want to be able to make tall cakes in 3 layers and advice recipes would beuch appreciate ??
How tall is the cake when assembled? And how deep and wide are the tins you used please. Tia. I’m just learning Nd want to be able to make tall cakes in 3 layers and advice recipes would beuch appreciate ??
How long would this cook for in a 6”x 3” pan please
Hi Chelsea! Love your recipes. I’m just wondering, do you have a recipe for a chocolate orange cake with chocolate orange buttercream? I’m hoping to make a Terrys Chocolate Orange cake but can’t seem to find a good recipe online anywhere! I’m not sure if you have Terry’s Chocolate Orange in the U.S but it’s sold in Ireland and England as an orange chocolate bar. Thanks!
I absolutely LOVE your recipes!! I make this cake all the time, and it comes out perfectly. Super moist, chocolatey and not too sweet! THANK YOU!!!
Can I use this recipe for two 8 inch round pans?
Hi Samay,
You totally can 🙂
Thanks so much. My son turns 8 next week and he wants a chocolate Chelsweets cake. We used to watch your cake demos on food channel weekly. It was our Wednesday night “thing”. What would be the cooking time for the 2 8 inch rounds
Hi, I was wondering if this is a really fudgy cake. I’m looking for something that is more light and airy and not too fudgy like the other recipes I’ve tried that are similar to your other chocolate cake recipe.
Did you use black cocoa powder for the cake recipe? Which brand did you use?
Baked this and came out quiet dense and heavy, more like fudge cake, what did I do wrong?
Hi Chelsea, this is one of my favourite recipes to make. Would you recommend making this into a sheet cake? I would use it for a layered number cake.
Hi Chelsea! 🙂
I made this recipe just as a chocolate cake. Honestly it was so good! Super moist and not dry at all. I will definitely be using this recipe again since it was super easy to make. Thank you and continue with these amazing recipes <3
– Caroline
Hi! I would really like to make this, but I don’t have any 6 inch cake pans. I have 2 9 inch, 1 8 inch, and 1 3 inch. What do you recommend using? Do I have to change anything about the temp at which they bake? Thank you so much!
Hi,
What would use to substitute eggs in this recipe?
Hi Chelsey,
I’ve made your vanilla cakes before and it was a huge hit. So I can’t wait to make your chocolate cake. I know you’re using 6 inch pans but is it 6×3 or 6×2? I figured the 3 will give you a taller cake vs the 2in. But I want to be sure before I purchase the pans. Thank you! Michelle
Can this recipe be used for cupcakes?
hey Chels! Huge fan! Just a quick question I was hoping you could answer! What type of gold luster dust/paint do you use for the gold berries? Trying to find the best idea! thanks soooo much!
Good day.
I wanted to try a 3 layered 6 inch cake but I want to try making it a vanilla, chocolate and red velvet cake.
I was wondering if it was possible to make that sorta cake.
If it is possible, could u please assist me with the right recipes for each 6 inch cakes?
Thanks for ur time.
Hi! I’m looking for a chocolate cake recipe that would work well for a 13 x 9 sheet cake. I searched your site and didn’t find one specifically for that. Would this small batch recipe work for that, or would it be better to use your standard size chocolate layer cake recipe, or something else? Thanks.
Delicious cake! The frosting is excellent! So glad to see your recipes for 6 inch cakes and would love even more!
Do you use 6×2″ pans or 6×3″ pans for this recipe?
Hello
Thank you for the recipe and the notes, I made a cake and cupcakes and my sister love them ?. You’re the best ?
I am an avid baker and this is my very best favorite go to chocolate cake recipe. It consistently comes out perfect and tastes DEVINE. i just love the way it is written and I think others publishing their recipes should do the same. Very easy to make a cake when you don’t have to go back and forth between ingredients and instructions!!
Hiya! Absolutely love your recipes and YouTube videos! I’ve been watching them for days haha!
Just wondering why you use granulated sugar instead of caster sugar?
Hi Chelsey!
I have one question about this recipe: how exactly do you measure 2/3 tsp of baking soda? I only have measurements for 1 tsp, 1/2 tsp, and 1/4 tsp. Where did you find 1/3 tsp measurement spoon? Thank you!
Can i add espresso powder like you do for the chocolate cupcakes?
I LOVE the espresso as i feel it’s just brings out the chocolate even more!
If so how much do i use? (-:
Hi,
Thanks for all the tutorials. Is it possible to make this cake in 2 deep 6″ pans? My pans are 4″ deep.
Thanks
Hi there –
Would it be possible to make this into cupcakes? If so, what would you recommend as the baking time?
Would it be okay to substitute raspberry preserves for blackberry?
So grateful I found this small batch 6″ cake pan recipe. So moist and not too much rise and great consistency for stacking and taste. I usually add some coconut sugar instead of all granulated for an extra toffee taste but it was awesome. Made 3 perfect 6″ cakes and then I halved the recipe for 6 large cupcakes for the party. I paired with your chocolate buttercream (though had to add cream cheese for more amount as had cupcakes to do too) and ganache to decorate. Wowzers!!! so tasty and nice to have it all written down and step by step instructions as I am a good baker but do it so infrequently that I loose my nerve alot.
I think you need to do a section on how you stay so slim baking all this amazing thigh expanding deliciousness (hence why I don’t bake much lol)
Is the black cocoa in the cake different form baking cocoa?
@Ashley, never mind! I just read you replies to the others who asked!
This was delicious. Every single morsel. I left out the jam (by mistake) but followed the recipe to the letter and it was out of this world. Best chocolate buttercream ever, and the cake was moist, flavorful, and oh so good. Thank you for this perfection!
Delicious cake!!! I used my homemade blackberry jelly. Super fabulous. Thank you. I got 10 generous slices and 10 very happy smiles.
So happy to hear that Jennifer!! Thank you for sharing 🙂
Hi chels! Does this cake and your 8″ chocolate cake recipe stack well? I want to make them for a rehearsal dinner and since they aren’t butter based I’m wondering if they’ll stack nicely.
Hi Stephanie,
Great question! These do have a really soft, fluffy texture and do tend to crumb a bit when they’re stacked and frosted. I make layer cakes with both recipes all the time, but crumb coating them can be a bit messy. However, if you chill the cake layers in the freezer for like 30 minutes (so that they’re cold to the touch, but not frozen solid), it greatly reduces the crumbing.
If you want a more sturdy chocolate cake recipe, I’d recommend using my buttermilk chocolate cake recipe: https://chelsweets.com/the-best-chocolate-layer-cake-recipe/
It’s essentially the chocolate version of my vanilla layer cake recipe, and it stacks and frosts like a dream. Hope that helps, happy baking!
Hi! I was looking at this recipe AND your full chocolate layer cake recipe and I noticed this recipe omits butter from the cake but the full recipe has it. Wondering the difference why this one cuts out the butter? (I saw your comment as to why the espresso powder was missing, so I won’t ask about that one). Thanks for your help!
Looking at it more closely, I see this recipe adds oil. Sorry – missed that the first time I was comparing them.
Honestly? This is probably one of the best chocolate cake and frosting recipes I’ve ever made. I gave half to my neighbors, who raved about it. My husband, who isn’t a big chocolate guy, ate a quarter of it. It is outstanding. Definitely a keeper. Thanks!
Your comment put the biggest smile on my face Diana!!!! Thank you so much for sharing 🙂
Quick question! If I wanted to make an additional layer how much would I need to add to the recipe so the layers wouldn’t have to be thinner?
Hi Bre,
I would recommend making 1 1/3 batches of this recipe if you want to make 4, 6-inch cake layers! However, it might just be easier to make a regular-sized batch of this recipe (the calculation is basically the same!), which can be found here: https://chelsweets.com/the-best-chocolate-cake-recipe/
Hope that helps, happy baking!
Hi, if using brewed coffee, do you still add water? Thanks
Hi Jay,
Great question! You can swap 2/3 cup of brewed coffee in place of the water and instant espresso in this recipe. Hope that helps, happy baking!
Made this cake and it was incredible! Moist, rich and delicious,. Thank you for sharing such deliciousness.
I am so happy to hear that Kathee!! Thank you for sharing 🙂
I tried this recipe for the first time in 2021 and have NEVER looked back! My son asks for this “baby” chocolate cake at every opportunity that a cake may or may not be needed. Always comes out looking and tasting great!
Hi Andrea,
I am so happy to hear that!!!!!! It really is such fun little recipe 🙂 Thank you for sharing!
I made this cake for a friend’s birthday and it was outstanding! Everyone loved it. I love your recipes, Chelsey. Thank you for sharing your yummy recipes.
Kathee G
Aw I am so happy to hear that Kathee, that’s wonderful!! Thank you so much for sharing 🙂
In the recipe there is a mistake. 2/3c cup of water is around 60 grams, not 160grams.
In the recipe there is a mistake. 2/3c cup of water is around 60 grams, not 160grams.
Hi! I made this and it tastes great but it sunk a lot in the middle. Do you have any idea what I did wrong? I am an experienced baker and have this problem with chocolate cakes often. Thanks for your help.
hi Liz,
What type of cocoa powder are you using? Sometimes that can impact how the cake rises and then cause it fall a bit!
This usually happens when Dutch-processed cocoa powder is used in a recipe that’s formulated for natural cocoa powder, depending on the type and amount of leavening agents. Here’s why:
Natural cocoa is acidic and reacts with baking soda to help the cake rise. Dutch-processed cocoa, on the other hand, has been alkalized (neutralized), so it doesn’t react with baking soda the same way. If a recipe calls for baking soda but you use Dutch-processed cocoa, you might not get enough leavening action—your cake could rise too quickly and then collapse in the center.
So if a recipe uses baking soda, stick with natural cocoa powder unless it specifically says otherwise!
Hope that helps, happy baking!
This recipe sounds delicious, can’t wait to try it. Could this recipe be used for two tall 6 inch tins instead of three?
Hi Sukhi,
Yes, you can use two tall 6-inch tins instead of three! But keep in mind the bake time will be quite a bit longer, and that extra time in the oven can sometimes lead to drier edges.
If you have three pans, I’d recommend baking it as written and freezing one layer. It’ll stay fresh for weeks and gives you a head start on your next cake project! The batter can also sit at room temperature if you only have two pans, and you can bake the third once the first two are done. You can also make 2/3 of a batch of batter.
But if two tall pans are your only option and you want to make a full batch, just be sure to keep a close eye on doneness and test the center with a skewer or toothpick. When it comes out with a few moist crumbs, they’re done. Hope that helps, happy baking!