Yield: 16

Small Batch Chocolate Cake Recipe

image of a small batch blackberry chocolate cake

This small batch chocolate cake recipe makes just enough batter for a perfect, 6-inch layer cake! It's moist, delicious, and frosted with decadent chocolate buttercream.

Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 30 minutes
Total Time 1 hour 5 minutes

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 (160g)
  • 1/3 cup vegetable oil (75g)
  • 1 large egg + 1 egg white, room temperature (85g)
  • 1 tsp vanilla extract (4g)

Chocolate Buttercream Frosting

  • 1 1/2 cups (or 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 (454 grams or a 1 lb. bag)
  • 1/3 cup heavy cream (76g)
  • 1 cup dark chocolate, melted and cooled (170g)

Optional Filling and Decorations:

Recommended Tools

Instructions

Chocolate Cake Layers

  1. Preheat the oven to 350 F/ 175 C. Line and grease three, six-inch cake pans.
  2. 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.
  3. In a separate, large bowl, add 2/3 cup of hot water and 1 tsp instant espresso or coffee. Stir until dissolved.
  4. 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.
  5. 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!
  6. 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.
  7. 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.
  8. 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

  1. While the cake layers bake and cool, make the chocolate buttercream frosting.
  2. 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. 
  3. Add in 2/3 cup of sifted cocoa powder and mix on low until the cocoa is fully incorporated and no clumps remain.
  4. 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.
  5. Then mix in 1 cup of melted and cooled chocolate.
  6. Beat on low until the ingredients are fully combined and the desired consistency is reached.
  7. 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.
  8. 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:

  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. 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.
  3. Spread a thin coat of frosting around 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

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 Information

Yield

16

Serving Size

1
Amount Per Serving Calories 451Total Fat 15gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 31mgSodium 346mgCarbohydrates 77gFiber 4gSugar 60gProtein 4g