Chocolate Blackberry Cake

Longest. Title. Ever!! But that’s exactly what this post is about. I’ve taken my go-to chocolate layer cake and modified it to create the perfect small batch chocolate blackberry 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.

To jazz this cake up a bit, I also incorporated some blackberries to make it a chocolate blackberry cake.

image of sliced blackberry chocolate cake

Why Would I Need A Small Batch Version?

My chocolate recipe is great, but makes a pretty big cake. One regular sized batch makes a cake big enough to 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.

image of a small batch blackberry chocolate cake

You might just want to make a cute little six-inch layer cake. Maybe you want to make a smaller cake to create a certain look.

Sometimes it just comes down to the size of pans people have. A lot of bakers start off with 6 inch cake pans, and don’t have bigger pans.

If that’s you, then today is your lucky day.

Jazzing Up This Chocolate Cake Recipe

As I recipe tested and photographed this small batch chocolate cake recipe, I chose to add a simple chocolate drip, and frost the cake with my favorite chocolate buttercream.

Blackberries and figs were in season, so I threw some of those onto the cake too!

I also added a bit of blackberry jam between the cake layers, to tie the garnish and the flavor of the cake together.

image of small 6 inch chocolate cake recipe

It sounds like an odd flavor combination, but I swear blackberries and chocolate are delicious together!

You can also keep things a bit more simple, and just focus on chocolate if you prefer. There is nothing wrong with a classic chocolate cake frosted with chocolate buttercream!

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 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 blackberry 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.

The cake will turn out to be quite tall, but tall cakes are all the rage lately.

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).

Let Me Know What You Think of This Chocolate Blackberry Cake!

I’d love to hear your thoughts on this small batch chocolate blackberry cake! Do you like to make smaller cakes like this?

image of sliced, 6 inch chocolate cake recipe

If you try this recipe, please tag me @chelsweets. Also use the #chelsweets so that I can see your amazing creations!

Other Recipes You Might Like:

Yield: 16

Small Batch Chocolate Blackberry Cake

image of a small batch blackberry chocolate cake

This small batch chocolate blackberry cake recipe makes just enough batter for a perfect, 6 inch layer cake! It's moist, delicious, and the ideal size!

Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 30 minutes
Total Time 1 hour 15 minutes

Ingredients

6-Inch Chocolate Cake

  • 1 2/3 cup granulated sugar (330 grams)
  • 2/3 cup unsalted butter, room temp (150 grams)
  • 3 large eggs, room temp (168 grams)
  • 2/3 tsp baking soda (4 grams)
  • 1 tsp baking powder (4 grams)
  • 1/2 tsp salt (3 grams)
  • 2/3 cup hot water (156 grams)
  • 2/3 cup buttermilk, room temp (158 grams)
  • 2/3 cup black cocoa (67 grams)
  • 2 cups all-purpose flour (260 grams)

Chocolate Buttercream Frosting

  • 1 1/2 cups (or 3 sticks) unsalted butter, room temperature (339 grams)
  • 2/3 cup unsweetened baking cocoa, sifted (67 grams)
  • 3 1/2 cups powdered sugar (454 grams) - or a 1 lb bag
  • 1/3 cup heavy cream (76 grams)
  • 1 cup of melted dark chocolate, cooled (174 grams, 8 oz.)
  • 1/2 tsp salt (3 grams)

Optional Filling:

  • 6 oz. blackberry jam

Optional Decoration

Instructions

Chocolate Cake Layers

  1. Begin by preheating the oven to 350 degrees Fahrenheit. Line three 6-inch pans with parchment rounds and spray with non-stick spray.
  2. Add 1 2/3 cup of granulated sugar and 2/3 cup unsalted butter into the bowl of a stand mixer and mix on high for 1 minute with a whisk attachment. The mixture should become light in color.
  3. Add in 3 large eggs, mixing each egg in one at a time on a medium high speed.
  4. Add 2/3 tsp baking soda, 1 tsp baking powder, and 1/2 salt. Mix on high for another minute.
  5. In a separate bowl, combine 2/3 cup of hot water, and 2/3 cup of buttermilk. Pour in 2/3 cup of black cocoa and whisk until no clumps remain.
  6. Next add 1 cup of flour into the butter/egg mixture. Scrape the sides of the bowl with a spatula to ensure the flour is fully incorporated.
  7. Pour in the buttermilk/cocoa mixture and gently pulse the mixture to incorporate the liquid (if you don't, you'll end up splattering the cocoa mixture all over your kitchen!)
  8. Mix in the 2nd cup of flour, at a low speed, and mix on low until the flour is incorporated.
  9. Evenly divide between the prepared pans.
  10. Bake for 32-34 minutes, or until a toothpick comes out clean.
  11. Allow layers to cool in the pans for about 10 minutes, then run an offset spatula around the edge of the pans to help separate the layers from the pans.
  12. Place the pans in the freezer for about 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
  13. Use a serrated knife to level the tops of the layers, and then frost as desired.

Chocolate Buttercream Frosting

  1. While the cake layers bake and cool, make the chocolate buttercream frosting.
  2. Beat 1 1/2 cups of butter on a medium speed for 30 seconds with a paddle attachment until smooth. 
  3. Add in 2/3 cup of sifted cocoa and mix on low until the cocoa is fully incorporated and no clumps remain.
  4. Slowly add in 3 1/2 cups of powdered sugar, 1 cup at a time. Half way through, pour in 1/3 cup of heavy cream to make the frosting easier to mix.
  5. Mix in 1 cup of cooled, melted chocolate and 1/2 tsp of salt.
  6. Beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
  7. If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/2 cup of powdered sugar.
  8. Stir by hand with a rubber spatula for a couple minutes to get the frosting SUPER smooth.

To Assemble This Chocolate Blackberry Cake:

  1. 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.
  2. If desired, add a thin layer of blackberry jam on top of the cake layer, then top it with an even layer of chocolate buttercream. Repeat with the second cake layer, then place the top cake layer upside down to make it easier to frost.
  3. Spread a thin coat of frosting around the the cake to fully cover the cake layers.
  4. 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.
  5. Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then decorate as desired!

Notes

These cake layers can be made in advance!! Learn more about how far in advance they can be made, and how to properly wrap them in my post on how to make cake layers ahead of time.

This buttercream can also be made in advance!! I highly recommend making it ahead of time to make the decoration of a cake less stressful and more fun. It keeps in the fridge for several weeks, if stored in an airtight container.

When you're ready to use the chilled buttercream, remove it from the fridge a few hours in advance (or overnight) and allow it to come to room temperature.

Give it a good stir with a rubber spatula or your kitchen aid, to get rid of any air bubbles that may have formed. Once the buttercream is smooth again, it's ready to use!

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 465Total Fat 17gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 5gCholesterol 65mgSodium 277mgCarbohydrates 75gFiber 3gSugar 56gProtein 5g

121 thoughts on “Chocolate Blackberry Cake

  1. 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.

    1. 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

  2. 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 ?

    1. 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

    1. 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

    1. 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!

  3. 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.

  4. 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!

    1. 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!!?

  5. 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!

  6. 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

    1. 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

  7. 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

  8. 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..

    1. 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!

    1. 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

  9. 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.

    1. 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 🙂

  10. 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?

    1. 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 🙂

    1. 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!

  11. 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.

    1. 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!

  12. 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?

    1. 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

  13. 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….

    1. 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!

  14. 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

    1. 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!!

    1. 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!!

  15. 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?

  16. 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!

    1. 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!

  17. 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

    1. 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!!

  18. 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.

    1. 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!

  19. 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 ??

    1. 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

  20. Hello,
    I Love all the work you do! I actually have one question, can we add chocolate chips in the cake batter?? Thank you

    1. 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!

  21. 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!!!

  22. 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!

  23. 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?

    1. 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!

  24. 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 🙂

    1. 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

    1. 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!

  25. 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?

    1. 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!

    1. Hi My-Lan,

      You can totally use unsweetened cocoa powder in place of the black cocoa in this recipe. Hope that helps, happy baking!

  26. 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?

    1. 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!!

  27. 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.

    1. 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!

  28. 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?.

    1. 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!

  29. 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?

    1. 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!

    1. 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!

  30. How did you melt your chocolate for the icing? Just microwave and stir? Afraid mine will harden when it cools!

    Thanks!

    1. 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 🙂

  31. 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.

    1. 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!

  32. 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

  33. Hi Chelsea. I need to know which ingredient amount. It says 2/3 cup buttermilk but in the instructions it says 1 cup?

    Thanks

    1. 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

    1. 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 🙂

  34. 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!

    1. 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!

    1. 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!

  35. 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?

    1. 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

    1. 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

    1. Hi Kaite,

      It depends on how you want to decorate your cake, but I’d suggest have about 5 cups of frosting!!

  36. 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 ??

  37. 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 ??

  38. 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!

  39. 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!!!

  40. 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

  41. 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.

  42. 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.

Let me know what you think!