Small (4-inch) Chocolate Cake Recipe
This small chocolate cake recipe is made in one bowl & is so delicious! One batch makes three, 4-inch cake layers that are perfect for a small celebration.
Servings: 8
Calories: 636kcal
Ingredients
Small Chocolate Cake Recipe
- 3/4 cup all-purpose flour 94g
- 1 cup granulated sugar 200g
- 1/4 cup unsweetened cocoa powder, sifted 25g
- 1 tsp baking powder 4g
- 1/4 tsp fine salt 1g
- 1/4 cup (1/2 stick) unsalted butter, melted and cooled 56g
- 1/4 cup vegetable or canola oil 56g
- 1 large egg, room temperature 56g
- 1/2 cup buttermilk, room temperature 120g
- 1 tsp vanilla extract or vanilla bean paste 4g
Chocolate Buttercream Frosting
- 1/2 cup milk or dark chocolate chip, melted and cooled 90g
- 3/4 cup unsalted butter, room temperature 169g
- 2 tsp vanilla extract or vanilla bean paste 8g
- 1/4 tsp fine salt 1g
- 2 1/2 cups powdered sugar 310g
- 1/2 cup unsweetened cocoa powder, sifted 50g
- 1/4 cup heavy whipping cream, room temperature 60g
Instructions
4-Inch Chocolate Cake Layers:
- Preheat oven to 350°F/175°C. Line three 4-inch or two 6-inch round pans with parchment rounds and grease with non-stick baking spray.
- This recipe can be made by hand with a whisk or with a hand mixer. I prefer making it with a whisk.
- In a large bowl, whisk together 3/4 cup flour, 1 cup sugar, 1/4 cup unsweetened cocoa powder, 1 tsp baking powder, and 1/4 tsp salt.
- Add 1/4 cup of melted butter, 1/4 cup oil, and 1 egg into the dry ingredients and whisk until combined. The batter will be thick.
- Then mix in 1/2 cup buttermilk and 1 tsp vanilla extract until combined. Whisk the batter together for an additional 30 seconds to make sure everything is properly combined. This will also help lighten up the texture of the cake layers.
- Divide batter evenly between the prepared cake pans.
- Bake for 32-35 minutes, or until a toothpick comes out with a few moist crumbs. Let the pans cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
- Place cake layers (pan and all) into the freezer for 20 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
- Use a serrated knife to level the tops of the layers, then set aside. If you're making 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.
- Melt 1/2 cup of chocolate first so that it has time to cool off before it's added to the frosting. Heat it in 15-second intervals, stirring between each interval until the chocolate is fully melted. Set aside.
- Beat 3/4 cup butter on medium speed for 30 seconds with either a hand mixer or a stand mixer fitted with a paddle attachment.
- Mix in 2 tsp vanilla extract or vanilla bean paste and 1/4 tsp salt on a low speed.
- Gradually mix in 2 1/2 cups of powdered sugar, 1/2 cup unsweetened cocoa powder, and 1/4 cup of heavy cream.
- Continue to mix on low speed for a few minutes, then add in the 1/2 cup of melted and cooled chocolate. Mix until the desired consistency is reached. If the frosting seems too thick, add in additional cream (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (a quarter of a cup at a time).
- Cover the frosting flush with plastic wrap and set aside.
Assembling This Small Chocolate Cake:
- Stack and frost cake layers on a small plate or cake stand using a dab of frosting to help stick the first cake layer in place.
- Add an even layer of buttercream between each cake layer with a large offset spatula.
- Add 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 (20 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! I used a Wilton 1M frosting tip to pipe some fun swirls on top of the cake and added some round sprinkles.
Video
Notes
Please see the section above for swaps and substitutions that can be made in this recipe.
Tips for Making the Best Small Chocolate Cake:
- 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.
- If your cake layers turn out less than perfect, please check out my cake troubleshooting guide.
- Use a serrated knife to level the cake layers once they’re fully cooled. It makes this mini cake so much easier to assemble and frost.
- I do NOT recommend using this recipe to make cupcakes! Instead, I highly recommend trying my favorite chocolate cupcake recipe. I like the texture better for cupcakes.
Making These 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. These cake layers can be frozen for up to 3 months, and as long as they're wrapped right I promise they'll taste just like they did the day you baked them. 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 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 in the fridge for up to a week.Nutrition
Serving: 1 | Calories: 636kcal | Carbohydrates: 81g | Protein: 6g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 12g | Cholesterol: 98mg | Sodium: 292mg | Fiber: 2g | Sugar: 64g