Small cakes are certainly convenient for small celebrations. This 1-layer 6-inch chocolate cake serves 4, so it’s perfect for date night, a Valentine’s Day dessert, a small family birthday celebration, or for whenever you need a scaled-down cake. We all love it with chocolate ganache on top. You can also use this chocolate cake batter to make a small batch of cupcakes.
This Is a 1-Layer 6-Inch Chocolate Cake
Over the past year, I’ve received many requests for smaller variations of normally large desserts. My team and I have directed a lot of bakers to our 6-inch cake recipes blog post, where I teach you how to turn cupcake batter into a 6-inch layer cake. But what if you don’t need 3 layers?
Here’s my 1-layer 6 inch chocolate cake recipe. I worked on this recipe with Valentine’s Day on my mind. Wouldn’t it be nice to make a tiny cake without a ton of leftover slices? But even beyond Valentine’s Day dessert recipes, it’s massively convenient to have a dessert option for small gatherings or celebrations, as part of your Mother’s Day recipes or Father’s Day recipes, or just an at-home date night.
If you need a chocolate cake recipe that’s just a smidge larger, this mint chocolate cake will give you one 9-inch round cake.
Small Chocolate Cake Details
- Flavor: This cake is sweet with divine chocolate flavor, especially when you pair it with deep dark chocolate ganache (recipe included below). Wait for the cake to cool completely before digging in. I find its chocolate flavor develops after a few hours.
- Texture: If it’s not over-baked, this cake is soft, rich, and indulgently moist. Have you ever made the sour cream version of my larger layered chocolate cake? The texture is pretty much identical. Any unfrosted edges become delicately crisp (not in a bad way!), which adds a little textural dimension to each slice.
- Ease: Since the cake is so small and there’s no elaborate decorating required, this is a very manageable dessert recipe for beginner bakers. The ingredient list is pretty straightforward and you don’t even need to use a mixer.
- Time: Set aside a few hours to complete this cake recipe. The cake is pretty thick, so it takes close to 30 minutes to bake through. The longest stretch of time, however, is waiting for the cake to cool.
- Equipment: Nothing special except for a 6-inch cake pan (affiliate link to the exact cake pans I use and love).
One reader, Elizabeth, commented: “Everyone loved it! I followed the recipe exactly. I used bittersweet chocolate for the ganache. This small cake was delicious. Very dense and chocolatey! I will definitely make this again. ★★★★★”
Another reader, Christi, commented: “Couldn’t wait to make this one again. Every bit as good the second time! Winner!! ★★★★★”
Overview of the Ingredients & Process
Though you can find the full printable recipe below, let me walk you through a couple steps and answer some possible questions that may arise.
The batter comes together in 2 mixing bowls. Whisk flour, unsweetened natural cocoa powder, baking soda, espresso powder, and salt together in one bowl. The espresso powder is optional, but definitely use it if you have it. You can find it in the coffee aisle at the grocery store or online. Espresso powder accentuates and deepens the chocolate flavor, just like it does in this chocolate cake roll. In another bowl, whisk oil, sugar, egg, vanilla extract, and buttermilk. Buttermilk is our acidic ingredient and crucial for this cake’s rise. If you don’t have buttermilk, use the DIY buttermilk substitute detailed in the notes below.
Expect a semi-thick cake batter.
Like I recommend with all my 6-inch cakes, use a parchment paper round. Trace the bottom of your 6-inch cake pan on a piece of parchment paper. Cut out the parchment circle. Very lightly grease the cake pan. Place the parchment round inside. Grease the parchment round too. Yes, grease the pan AND the parchment (I use nonstick spray). This promises an ultra-nonstick environment for your small chocolate cake.
Though its diameter is small, this is a thick chocolate cake. It’s pretty moist, too. Because of its thickness and delicious moisture, the cake may sink a little in the very center. Don’t fret over that. (Cover it up with ganache!) As long as a toothpick inserted in the center of the cake comes out clean, it’s done.
Toppings
You can top this small chocolate cake with chocolate ganache (recipe included below), buttercream, or whipped cream. For a thick layer of buttercream, I recommend halving this chocolate buttercream, this strawberry buttercream, this peanut butter frosting, or this vanilla buttercream. For a lightly sweetened whipped cream topping, you could halve the mocha whipped cream paired with my flourless chocolate cake or halve this vanilla whipped cream recipe.
The pictured heart sprinkles are no longer available, but here is a similar set. (Affiliate link.) And I bought this adorable pink cake stand from Home Goods a few years ago.
Use This Batter for 6 Chocolate Cupcakes
So what if you want a smaller batch of chocolate cupcakes? Yes, you can absolutely use this recipe. This chocolate cake batter yields about 1 and 1/2 cups of batter total, which makes 6 standard size cupcakes. How does it weigh up against my standard chocolate cupcakes recipe? Well, this batter is a little thicker so the cupcakes aren’t quite as light, delicate, and spongy. They’re soft and moist, but have a slightly heavier crumb.
- For a cupcake topping, use any of the topping options listed above.
- For the pictured frosted cupcakes, I used the chocolate ganache recipe below. After the ganache cools completely, you can beat it with an electric mixer for about 3–4 minutes to make whipped ganache. Tastes like chocolate mousse! You can read more about it in the recipe below or in my chocolate ganache post.
What About a Vanilla Version?
I don’t have a vanilla version of this recipe at this time. Though I haven’t tested it, I’m confident you could halve this 1-layer sprinkle cake recipe to yield a 1-layer 6-inch vanilla cake or 6 vanilla cupcakes. Feel free to omit the sprinkles for a plain vanilla cake.
Print
Small Chocolate Cake (6 Inch)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours (includes cake and ganache cooling)
- Yield: serves 4
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This 1-layer 6-inch chocolate cake serves 4, so it’s perfect for any occasion calling for a scaled-down cake. You can also use this chocolate cake batter to make a small batch of 6 chocolate cupcakes. For best success, review the recipe Notes before starting.
Ingredients
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1/4 cup (21g) unsweetened natural cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon espresso powder (optional)
- 1/4 teaspoon salt
- 1/4 cup (60ml) vegetable oil
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/4 cup (60ml) buttermilk, at room temperature
Chocolate Ganache
- one 4-ounce (113g) quality semi-sweet or bittersweet chocolate bar, finely chopped
- 1/2 cup (120ml) heavy cream or heavy whipping cream
- optional garnish: raspberries, mint, and/or sprinkles
Instructions
- Preheat oven to 350°F (177°C). Grease a 6-inch round cake pan, line with a parchment paper round, then grease the parchment paper. Parchment paper helps the cake seamlessly release from the pan. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the flour, cocoa powder, baking soda, espresso powder, and salt together in a large bowl. In a medium bowl, whisk the oil, sugar, egg, vanilla extract, and buttermilk together in a medium bowl. Pour the wet ingredients into the flour mixture and whisk until smooth and combined.
- Pour the cake batter evenly into prepared cake pan.
- Bake for around 27–30 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Avoid over-baking. Cake is thick and moist, so the center may slightly sink. That’s normal. Allow cake to cool in the pan set on a wire cooling rack. Cool completely before frosting.
- Make the chocolate ganache as the cake cools because the ganache must cool too: Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate. With a metal spoon or small silicone spatula, very slowly stir until completely combined and chocolate has melted. Ganache will be thin, so let it cool and thicken for at least 30–60 minutes before using. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains smooth. You can also let the ganache fully cool and thicken (takes about 2 hours). After 2 hours, you can whip the cooled ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 3–4 minutes on medium-high speed. (Whipped ganache can be spread or piped. It is pictured on the cupcakes in the post above. I used Wilton 1M piping tip.)
- Spread ganache on cooled cake. If ganache has cooled and thickened enough (or if you whipped it), you could pipe it with a piping bag/tip. Decorate with optional garnishes, if desired. Slice and serve.
- Cover leftover cake tightly and store at room temperature for 1 day or in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: The cake can be baked, cooled, and covered tightly at room temperature overnight. Frosted or unfrosted cake can be frozen up to 2–3 months. If desired, see my How to Freeze Cakes post. Thaw cake overnight in the refrigerator and bring to room temperature before decorating/serving. For make-ahead instructions for the chocolate ganache, see step 5 in my chocolate ganache post.
- Special Tools (affiliate links): 6-inch Round Cake Pan | Glass Mixing Bowls | Whisk | Cooling Rack | Saucepan | Silicone Spatula | Electric Mixer (Handheld or Stand) *optional for whipping ganache | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip
- Cocoa Powder: Use natural cocoa powder, not dutch-process. (See dutch-process vs natural cocoa powder for more information.)
- Espresso Powder: Espresso powder will not make the cake taste like coffee. Instead, it deepens the chocolate flavor. You can find it in the coffee aisle at the grocery store or online. It’s optional, but for best taste, I highly recommend it. You can use the same amount of instant coffee (the powder) instead of espresso powder if desired.
- Amount of Sugar: I tested this recipe with 6 Tablespoons of sugar and the cake wasn’t as sweet, of course, but it tasted pretty plain. I recommend sticking with 8 Tbsp (1/2 cup). Topping with chocolate ganache definitely balances out the sweetness.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 1/2 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/4 cup. (In a pinch, lower-fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- 6 Cupcakes: Preheat oven to 350°F (177°C). Line a standard muffin pan with 6 liners. Prepare the batter as directed in step 2 above. Pour or spoon the batter into the liners. Fill each 2/3 full to avoid spilling over the sides or sinking. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Don’t over-bake, which will dry out the cupcakes. Allow the cupcakes to cool completely before frosting.
- Chocolate in Ganache: Ganache will only set if the correct chocolate is used. You can use high-quality chocolate chips if needed (I prefer Ghirardelli semi-sweet chocolate chips), but I recommend using pure chocolate baking bars. You can find them right next to the chocolate chips in the baking aisle. They are sold in 4-ounce (113g) bars. I like Bakers or Ghirardelli brands. You can use other varieties of chocolate too, such as milk chocolate (aka German chocolate), bittersweet, or dark chocolate. If using white chocolate, reduce the cream to 1/3 cup (80ml). White chocolate is softer, so you need less cream.
- Dairy-Free Alternative for Heavy Cream in Ganache: Use 1/2 cup full-fat canned coconut milk. Shake it up before opening and measuring. Whisk on the stove as it heats and bring to a simmer.
- 8-inch Pan or 2-Layer Cake: You can use this cake batter in an 8-inch round cake pan in step 1. The cake will be thinner and the bake time is about 24–25 minutes, but use a toothpick to test for doneness just as instructed above. I don’t recommend doubling this recipe to make a 2-layer cake because it will be quite thick and taste heavy. Instead, divide the batter between 2 6-inch cake pans (bake time would be shorter) or divide the batter from these chocolate cupcakes in 2 6-inch cake pans. Start checking with a toothpick at 26 minutes.
Reader Comments and Reviews
This cake was more like a brownie. It was VERY dense and only 3/4″ high. The batter was VERY thick and I wonder if I have added more milk would it have been more cake-like? I’m also wondering if the addition of baking powder might have made this more cake-like?
Hi Ann, thanks for giving the recipe a try! This small chocolate cake is definitely on the rich and dense side. The batter should be a bit thick, but if it felt too thick, it’s possible it was slightly over-measured flour or cocoa (easy to do!). You could experiment with adding a touch more buttermilk or even a small amount of baking powder (don’t increase the baking soda) if you prefer a lighter, more cake-like texture.
Could I bake this in a 8 inch square pan? Thank you!
Hi Maddie, you can use this cake batter in an 8-inch round cake pan (it will be a thinner cake and the bake time will be shorter) but there is not enough batter for an 8-inch square pan. We have a post about cake pan sizes and conversions you may find useful!
Just made this cake for my husband’s birthday and it worked out so well! I’m vegan, so this was the perfect size as I wasn’t tucking in. My cake took about 10 minutes looking to cook that suggested but I t rose beautifully, and I had no sinkage issues. I think that’s because I whisked the wet ingredients for 3 minutes to incorporate lots of air, a trick I’ve learnt from other bakes, and I added a little extra whisking to the main mixture.
Apparently the cake tasted beautiful, very light and fluffy. I didn’t fancy changing one of my usual recipes measurements, so thank you for a great shall cake recipe.
This cake taste amazing.
My husband who does not care for chocolate cake requests this cake often and the 6″ is the perfect size for the two of us.
Thank you for a delicious tasting cake.
After reading the comments figured it would be okay.
Very disappointing how it turned out. Thin and not moist.
Don’t know what happened but I was expecting a nice moist cake. Won’t be making it again.
Hi Suzan! This certainly shouldn’t be a thin or dry cake. Did you use a 6 inch cake pan? Did you make any changes to the recipe? We’re happy to help troubleshot.
How deep is the 6″ cake pan you use for the small chocolate cake recipe?
Hi Devvy, we use 2-inch deep pans.
Amazing recipe , my cake turned out moist and tasted heavenly
I love your 6 in chocolate Cake so far I’ve done 3 recipes with this one your they not of like others people’s recipes thank so much for sharing and also have a question this recipe are you able to use it like vanilla I ask cause is only me and my husband that’s a Like only for two person’s the recipe
Hi Leticia, See the section just above the recipe titled “What About a Vanilla Version?”
I tried making the cupcakes (couldn’t find my cake pan lol) and followed the recipe to a T but they spilled over the edges and the top burr after 5 minutes and the inside was still runny and raw. Don’t know what I did wrong but it didn’t turn out how I thought or hoped it would.
Hi Violet, how many cupcakes did you make with this batter?
Hi. I’m wanting to try your recipe, it sounds delicious but curious if I can double the recipe to make two layers. Do you think this is possible? I have doubled recipes before(play dough) and it doesn’t seem to work well.
Hi Judy, see recipe Notes for recommendations for a 2 layer cake.
I made this exact to the recipe, except added a handful of raspberries to the chocolate ganache and wow, what a delicious little cake!
Love your recipes for 6” singer layer cakes!
I love this recipe and thank you for entering the
“small batch” recipes.
They are wonderful for a couple of people.
If I wanted another flavor cake, would the proportions be the same, i.e., flour, egg, etc?
Hi Judith! It would take some testing for other flavors. Though we haven’t tested it, we’re confident you could halve this 1-layer sprinkle cake recipe to yield a 1-layer 6-inch vanilla cake or 6 vanilla cupcakes. Feel free to omit the sprinkles for a plain vanilla cake.
I only use Dutch processed baking cocoa powder because I don’t want two types of powder in the pantry. I added 1/4 tsp baking powder to the recipe and the cake turned very well. Is that a reasonable alternative if one want to use Dutch processed cocoa powder?
I was introduced to your site by my granddaughter when she first started baking as a young teenager. Thank you for your careful notes.
Hi Annette, using dutch-process cocoa would require some testing — natural cocoa powder is really best for this recipe.
Another Delicious Sally Winner of a Cake !
This small one layer cake was perfect.
It serves four but we got six with added fresh raspberries … the right amount and a big hit.
Sally, do you have a small yellow cake recipe like this one to share?
Thank you, thank you – ALL your recipes are favourites!!
Can I use butter instead of the vegetable oil?
Hi Grace, You can use the same amount of melted butter instead but the cake won’t taste as moist. We recommend sticking with an oil. Hope it’s a hit!
Hi Sally,
I made this yesterday. The size is perfect for 2! I made whip cream instead of frosting & it was a good idea. I have Fat Daddies 6′ pans & have checked their web site to find out that they recommend reducing the heat 25* & baking a wee bit longer helps to NOT have a dry cake. Mine was a wee bit dry. I attribute that to baking 26 minutes & NOT checking sooner, also……I left to cool in pan too long. I’ll make again [ for sure] with these changes. LOVE your site! Thanks for this recipe & all your knowledge about baking. Nancy Visconti
I am SO happy I gave this darling little cake a try! I even sourced the pan you recommended and it is adorable. Perfect for the two of us (with leftovers) and I was going to pass on the fancy icing but it turned out great – even though my chocolate bits didn’t completely melt (think I was worried about over-heating the cream) but it was lovely!!! I am now (76 years old) and learning to bake (from YOU) and it is honestly doable. I find I mess up a lot of dishes but the results are worth it. Matter of fact, I was so pleased with the ganache for the cake thatI have a batch in the fridge to make your truffles!!! And this time I reheated the chocolate – had the same problem – over hot water and it worked perfectly. I can’t wait to share with friends tonight. You have given me hope. I always said I was NOT a baker, but am living proof it is never too late. I also LOVE your 7/10 grain bread; our newest favourite. You are the best TEACHER and I can see why you are so successful with your books and blog. Keep inspiring us and helping us learn to bake PROPERLY. Everything turns out right when we follow your instructions. Thank you again.
We’re so glad to read this, Judi. Happy baking!
Can you double this recipe for a 2 layer cake?
Hi Mary, see recipe Notes for recommendations for a 2 layer cake.
Hello Sally;
All of a sudden the print (font) on your email once I click on the recipe is huge perhaps 30 or 40; it hasn’t happened before; thank you
Hi Tula! It’s an issue that arose yesterday and my developer is installing the updates. Sorry for the temporary trouble!
I always make your two layer chocolate cake and it’s fabulous. I’ve been told by many people that it’s the best chocolate cake they’ve ever eaten. I noticed you don’t add any hot coffee to this recipe. I always use the espresso powder But I’m wondering if I can add 2 tablespoons of hot brewed coffee. Thanks!
Hi Eileen, the batter does not need the extra liquid provided by water/coffee, and the optional espresso powder will help deepen the chocolate flavor. Hope you enjoy it!
I accidentally bought a 6 x 3 inch pan instead of a 2 inch depth. Will that be a problem?
Hi Cindy, it should be just fine.
I loved this flavor! I did use cake flour and it was perfect. My ganache came out too thin because I didn’t have enough chocolate, so then I thought what if I put in the freezer so it can become ice cream?! Have you tried this before or is that a big no?
Hi Steph, you can freeze ganache, but it won’t be like the consistency of ice cream. You can thaw it after freezing, but it will still be thin if too much liquid was used. Glad you enjoyed the cake!
Such a great cake! Perfect for sweet tooth cravings with minimal preplanning needed;-)
Can this recipe be doubled to make a two (or thinner three) 6” layer cake.
Hi C, see recipe Notes for details: I don’t recommend doubling this recipe to make a 2-layer cake because it will be quite thick and taste heavy. Instead, divide the batter between 2 6-inch cake pans (bake time would be shorter) Happy baking!
Delicious! Added mini chocolate chips
How long would a 4in cake take to bake?
Hi Khelly, we are unsure of the bake time for a 4-inch cake pan, but expect it to be longer if using all of the batter from this recipe. Keep an eye on it and use a toothpick to test for doneness.
What’s the flavor of this cake? Most recipes I’ve tried are always too dark chocolate tasting or cocoay. I want something that tastes like grocery store chocolate cakes. Moist and not dark.
This cake is the perfect size for the 2 of us. The cake was a little dry. I weigh all my ingredients so it wasn’t too much flour. I baked it for the minimum time. I don’t know what I could have done differently. The ganache was wonderful. I had high hopes for this little cake. Any ideas as to why this would be dry?
Thanks
Hi Ang, if you’re already spoon and leveling or weighing your flour to prevent over-measuring, this blog post about preventing dry cakes may be helpful to troubleshoot for next time! Thanks for giving this recipe a try.
Salam Sally!
Absolutely love all your recipes, I wanted to know if I can increase this recipe by 1.5 x to bake it in a single 9 inch round pan?
Hi Sanya, you can use this chocolate cake recipe for a single 9 inch round pan. (You can leave off the mint topping in that recipe and use chocolate ganache like we do here). Enjoy!