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Small Chocolate Cake Recipe: Moist 6-Inch Cake for Two to Six

Small Chocolate Cake Recipe

A moist 6-inch chocolate cake with a rich cocoa flavor and a soft, tender crumb. Finish it with chocolate buttercream, whipped cream, berries, or a simple dusting of powdered sugar.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 3/4 cup All-purpose flour
  • 1/2 cup Granulated sugar
  • 1/4 cup Unsweetened cocoa powder
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Fine salt
  • 1 egg Large egg
  • 1/3 cup Whole milk
  • 1 teaspoon Vanilla extract
  • 3 tablespoons Neutral oil
  • 1/3 cup Hot brewed coffee or hot water
Chocolate Frosting
  • 4 tablespoons Unsalted butter, softened
  • 1 cup Powdered sugar
  • 2 tablespoons Unsweetened cocoa powder
  • 1-2 tablespoons Milk or cream
  • 1/2 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Grease a 6-inch round cake pan, line the bottom with parchment, and lightly flour the sides.
  2. Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium bowl until evenly combined.
  3. Add the egg, milk, vanilla, and oil. Whisk just until the mixture is smooth and no dry streaks remain.
  4. Pour in the hot coffee or water and whisk carefully until the batter is thin and glossy. Do not worry if it looks looser than typical cake batter.
  5. Pour the batter into the prepared pan. Bake for 23 to 27 minutes, or until the center springs back lightly and a toothpick comes out with a few moist crumbs.
  6. Cool the cake in the pan for 10 minutes, then transfer it to a wire rack and cool completely before frosting.
  7. For the frosting, beat the softened butter until creamy. Add the powdered sugar and cocoa powder, then beat in the vanilla and enough milk or cream to make a smooth, spreadable frosting.
  8. Spread the frosting over the cooled cake, decorate as desired, slice, and serve.

Notes

Use room-temperature egg and milk for an even batter. Coffee intensifies the chocolate taste without making the cake taste like coffee, but hot water works well too. Store covered at room temperature for 2 days or refrigerate for up to 5 days.