I love making big layer cakes but sometimes I just want to make a little something sweet. That’s where this mini chocolate cake recipe comes in.

I love it because it lets you get your baking fix and allows you to have some fun with the decoration.

This recipe makes 2 adorable mini chocolate cakes and would be great for a date night at home.

The cake batter is based on my chocolate buttermilk cake recipe. However, it has a few modifications that allow you to make it by hand!

I wanted this recipe to be easy peasy, so that you can easily whip it up whenever you want to make something special for dessert.

How Much Batter Does this Mini Chocolate Cake Recipe Make?

One batch of this mini chocolate cake recipe makes one 6-inch cake layer.

After baking and cooling my little 6-inch cake layer I cut four 2 1/2 inch rounds from it using circle cutters. Each little cake will have 2 cake layers.

This recipe can also be used to make cupcakes! One batch makes enough batter to make 4-6 cupcakes.

If you go the cupcake route, bake them in a preheated 350 degree Fahrenheit oven for 17-19 minutes.

Decorating This Mini Chocolate Cake

I challenged myself to decorate this mini chocolate cake without a spinning cake stand! I wanted to see what styles and decorations are doable if you don’t have tons of baking tools on hand.

The easiest style was a textured look with a small offset spatula or the back of a spoon.

If you’re after a more classic look, you can use a spinning cake stand to smooth with a bench scraper and add some buttercream swirls like I did!

I also melted some dark chocolate and added some drips around my cake after I chilled it.

Mini Chocolate Cake Ingredient Swaps & Variations

While I love making this mini chocolate cake following the recipe below, I know you might not have all the ingredients on hand.

Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that you can make:

• All-Purpose Flour – This recipe works best with all purpose flour, but you can use gluten free flour or cake flour if needed.
• Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar. It will change the texture of the cake.
• Unsweetened Cocoa Powder – I prefer using regular baking cocoa, but you can also use dutch-processed or black cocoa powder.
• Salted Butter – If you only have unsalted butter on hand, use it in place of the salted butter and add 1/4 tsp of salt. You can also use vegan butter in its place!
• Egg White – You can also use 2 Tbsp of egg whites from a carton.
• Buttermilk – You can also use full fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.

Making a Gluten Free Mini Chocolate Cake

You can swap in your favorite gluten free flour blend cup for cup in this mini chocolate cake recipe!

I personally prefer King Arthur’s gluten free flour blend, and find that 1 cup of GF flour weighs about 120 grams.

In addition to swapping the flour, there are two additional steps you need to take when making this mini cake gluten free.

Gluten Free Baking Tip #1: Over-mix Your Batter

The first step is to vigorously whisk your batter for a few minutes once it’s made. This helps give your cake layer structure.

I know this goes against everything you’ve ever heard about baking, but over mixing your batter is key when making anything gluten free. It helps cake rise better as it bakes and gives it a more tender crumb.

Gluten Free Baking Tip #2: Let Your Batter Rest

The second step I recommend is letting your batter rest for about 30 minutes before baking your cake layer.

Gluten free flour blends can have a hard time absorbing moisture and fats. Letting the batter sit before baking it gives the flour more time to absorb all that goodness.

This helps thicken the batter and prevents your cake layer from having a gritty texture.

Tips for Making the Best Mini Chocolate Cake

• 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 layer once it’s fully cooled. This makes it easier to assemble and frost your cake.
• Chill your little cake rounds in the freezer for about 10 minutes before assembling the cake. It makes it much easier to stack and frost.
• Use a wooden skewer to help keep your cake layers in place as you frost them.
• Mix your cake batter just until the ingredients are incorporated. This will ensure your cake is tender and fluffy (unless you’re making a GF version!).

Making This Mini Chocolate Cake in Advance and Storage Tips

• Make your cake layer in advance and freeze it. This breaks the process up and allows you to have more fun when it’s time to decorate the cake.
• 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.
• A mini cake can last in the fridge for a week or in the freezer for 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. This keeps it moist and store in the fridge for up to a week.

Let Me Know What You Think!

If you try my mini chocolate cake recipe, I’d love to hear what you think of it! Please leave a rating and comment below.

Tag me @chelsweets and use the #chelsweets on social media so that I can see your amazing creations!

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