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. โ โ โ โ โ ”
Another reader, Christi, commented: “Couldn’t wait to make this one again. Every bit as good the second time! Winner!! โ โ โ โ โ ”
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 3โ4 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 creamย orย heavy whipping cream
- optional garnish: raspberries, mint, and/or sprinkles
Instructions
- Preheat oven to 350ยฐF (177ยฐC). 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 27โ30 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, itโs 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 boilโthatโs too hot!) Pour over chocolate, then let it sit for 2โ3 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 30โ60 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 3โ4 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 2โ3 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 wonโt taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade โbuttermilkโ will be somewhat curdled and ready to use in the recipe.
- 6 Cupcakes: Preheat oven to 350ยฐF (177ยฐC). 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 20โ22 minutes, or until a toothpick inserted in the center comes out clean. Donโt 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 24โ25 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
Superb chocolate cake recipe!!
Delicious Nice soft crumb, moist and super chocolatey. On the rotation
This recipe sounds and looks amazing. I would like to use the recipe for a chocolate birthday sheet pan cake. Can I simply double or triple the recipe? Thank you so much for sharing your knowledge.
Hi Liz, For a 12×17 inch sheet pan we recommend this chocolate sheet cake (with any flavor frosting). For a 9×13 inch cake you can use our triple chocolate cake recipe and see the recipe notes for baking in a 9×13 inch pan.
I made cupcakes because I donโt have a 6โณ pan . Wow I was delighted with the result . Both the texture and the taste were perfect.
I made cupcakes because I don’t have a 6″ pan . Wow I was delighted with the result . Both the texture and the taste were perfect .
Thank you so much!
I doubled this recipe so it would fit in a 8by8 square pan,
and it was amazing!
can I bake this in a 8 by 8 pan?
Hi April, 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!
hi sally can i use a german chocolate frosting for this
You can absolutely use your preferred frosting for this cake! Hope it’s a hit!
Meant to give 5 stars – here we go!
Perfect for beginner like me – first cake from scratch, first ganache. Came out perfectly, easy to bring together w/o needing a mixer. Used the DIY buttermilk suggestion. Longest time spent was just waiting for ganache to fully set up. Fully meets the need for that deep chocolate craving, great for singles, couples, date night. If Sally is considering any more small cake recipes, consider this my vote “yes”. I understand the cupcake recipes can convert to 6 inch triple layer cakes, but really appreciate this single layer dessert. Thanks!
This small cake is very delicious and the perfect size for two or three people. I have made it twice now and both times I used Guittard dutch processed cocoa since that’s what I had and made no other changes to the recipe. I was so happy that it turned out perfect, had a lovely texture and was yummy both times!
Help my cake did not rise
Hi Deb, there are a variety of reasons why cakes may not rise. Was your baking soda fresh? We find it starts to lose its effectiveness after abut 3 months of opening. Also, be careful not to overmix the batter, as that can cause cakes to bake up squat and dense. This post on how to prevent dry and dense cakes may also be helpful for troubleshooting. Let us know if we can help further!
This recipe makes the best chocolate cupcakes (I did that instead of cake) I’ve ever had. I did use dutch process cocoa powder instead of natural, but only because that’s what I had at the time. This will be my base cupcake recipe from now on.
The only reason I’m leaving 4 stars is because the frosting isn’t as good as I thought it would be. Maybe I’m just not a ganache lover, but plain chocolate (I used Bakers, so I know it was good quality) and cream isn’t enough for a frosting. It tastes like plain chocolate, and my taste tester thought it tasted like cocoa powder. I’m biased because fudge frosting is my favourite, but that’s just my preference.
hi I was unable to leave a comment on either of your lava cake recipes, so I will do so here. Do you think I could skip the chocolate all together and add some more vanilla extract? if I cant, can I use white chocolate and cut down on the sugar? I am filling some with Nutella and some with salted caramel.
Hi T, We don’t recommend omitting the chocolate completely, or the texture will be off. We havenโt tested our lava cake recipe with white chocolate before. However, 1 reader commented the following: Iโve tried this recipe substituting the chocolate with white chocolate (and added 1 tsp vanilla extract) and it worked very well! Let us know if you give it a try!
Hello!
I am considering tripling this recipe to be divided between 3 6-inch cake tins, but was just wondering your thoughts? Also slightly confused by what you mean here sorry, “I donโt 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)”.
Have a great day ๐
Hi Catie, for a 3 layer, 6-inch cake, you can use the batter from these chocolate cupcakes and the baking directions from this 6-inch cakes post. Enjoy!
Hi, can I just double the recipe if I want it to become 2 layers?
Hi Peach, see recipe Notes for recommendations for a 2 layer cake.
Perfect size for two people and tall enough to split into layers if you want. I’ll make this again.
I love this recipe! I love that you don’t have to drag out the big mixer. Super moist and not too sweet. It was my first time making ganache. I was amazed at the way the color and the texture would change just by resting or beating it. And all of its consistencies have their uses. Used my leftover icing for strawberry dipping. Yum! And no waste.
So quick, so easy and so good! Light, fluffy and true to every sally recipe – PERFECTION!
Because I couldn’t help myself…I made the cake as described, then cut the round in half so that I would have two layers. I made the butter cream chocolate frosting and used it as a dam around the edge of the cake and filled the void with raspberry cake filling. Put the second layer on top and covered the whole thing with the chocolate ganache. When the ganache had cooled a bit more I dotted the top edge of the cake with whole, fresh raspberries. Wow! was it good! and the perfect size for our small birthday dinner party. Outstanding, and wonderfully moist.
Can you adjust the ingredients to add sour cream like the regular cake?
Hi Dana, This cake has pretty much the same texture as the sour cream version of the triple chocolate cake. If you want, you should be able to use a mixture of 2 Tbs sour cream and 2 Tbs milk to replace the buttermilk.
Any changes to make if I live at a higher elevation (4300)?
Hi Faith, we wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Do you have a recipe for a 6 inch vanilla cake?
Thank you!
Hi Helen! See the section just above the recipe titled โWhat About a Vanilla Version?โ
This is a perfect little cake in every way…taste, texture and size.
Sally was thinking of making the whipped chocolate ganache with orange chocolate. Would I need to add anything else besides that and the whipped cream?
Hi Mary, we haven’t tested ganache with orange chocolate. Is it pure baking chocolate? If not, it may not melt down as well as pure baking chocolate. If you give it a try, please do let us know how it goes!
This was SO good! I made a yoghurt frosting with coco , Greek – style yoghurt , powdered sugar and vanilla extract. The cake was so moist and indulgent. Thank you so much for this recipe!