Small Chocolate Cake (6 Inch)

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 love it with chocolate ganache on top. You can also use this chocolate cake batter to make a small batch of cupcakes. 

6 inch chocolate cake with chocolate ganache on top sitting on a pink cake stand

This is a 1 Layer 6 Inch Chocolate Cake

Over the past year, we’ve received many requests for smaller variations of normally large desserts. We’ve directed a lot of bakers to our 6 inch cakes 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 our 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 that holiday, it’s massively convenient to have a dessert option for small gatherings, families, celebrations, or just a casual at-home date night.

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 chocolate layer 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 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).

small chocolate cake on a pink cake stand

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. Espresso powder accentuates and deepens the chocolate flavor. 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 version detailed in the notes below.

Expect a semi-thick cake batter. 

bowls of ingredients and a 6 inch cake pan

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 large 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. Using butter or nonstick spray, I grease the pan AND the parchment. This promises an ultra non-stick environment for your small chocolate cake.

6 inch chocolate cake before and after baking

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.

two side-by-side photos of chocolate ganache in a bowl then chocolate ganache spread on a small chocolate cake


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 from this sprinkle set. (Affiliate link.) And I bought this adorable pink cake stand from Home Goods 2 years ago.

overhead photo of chocolate ganache and pink heart sprinkles on a chocolate cake

small slice of chocolate cake with chocolate ganache, mint, and a raspberry on top

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.

6 chocolate cupcakes before and after baking

chocolate cupcake with whipped chocolate ganache and a raspberry on top

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 homemade sprinkle cake recipe to yield a 1 layer 6 inch vanilla cake or 6 vanilla cupcakes. Feel free to skip the sprinkles.

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small chocolate cake on a pink cake stand

Small Chocolate Cake (6 Inch)

  • Author: Sally
  • 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


This 1 layer 6 inch chocolate cake serves 4, so it’s perfect for any occasion requiring a scaled down cake. You can also use this chocolate cake batter to make a small batch of chocolate cupcakes. For best success, review the recipe notes before starting.


  • 1/2 cup (62g) all-purpose flour (spoon & 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 quality semi-sweet chocolate bar (113g), finely chopped
  • 1/2 cup (120ml) heavy cream or heavy whipping cream
  • optional garnish: raspberries, mint, and/or sprinkles


  1. Preheat oven to 350°F (177°C). Grease a 6×2 inch cake pan, line with parchment paper, then grease the parchment paper. Parchment paper helps the small cake seamlessly release from the pan. I usually grease it with nonstick spray.
  2. 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.
  3. Pour the cake batter evenly into prepared cake pan.
  4. 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 rack. Cool completely before frosting.
  5. 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 rubber 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.)
  6. 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.
  7. Cover leftover cake tightly and store at room temperature for 1 day or in the refrigerator for up to 5 days.


  1. 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.
  2. Cocoa Powder: Use natural cocoa powder, not dutch-process. (See dutch-process vs natural cocoa powder for more information.)
  3. Espresso Powder: Espresso powder will not make the cake taste like coffee. Instead, it deepens the chocolate flavor. 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.
  4. 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.
  5. Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk 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. 6 Cupcakes: Preheat oven to  350°F (177°C). Line a standard 12-count 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.
  7. 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 bars. I like Bakers or Ghirardelli brands. You can use other varieties of chocolate too, such as milk chocolate (aka German Chocolate) or Dark Chocolate. If using white chocolate, reduce the cream to 1/3 cup (80ml). White chocolate is softer, so you need less cream.
  8. 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.
  9. 8 Inch Pan or 2 Layer Cake: You can use this cake batter in an 8×2 inch cake pan. 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 two 6-inch cake pans (bake time would be shorter) or divide this chocolate cupcake batter in 2 6-inch cake pans. Start checking with a toothpick at 26 minutes.

Keywords: chocolate, cake, ganache


  1. Six inch cakes are one of my favorite things to bake and I have frequently converted your cupcake recipes to six inch layer cakes as you suggest. I will totally make this cute chocolate cake for my three girls around Valentine’s Day. Thank you for posting!

  2. Hi Sally,

    Can I use granulated brown sugar instead of white sugar? Will there be any difference or adjustment?

    1. Hi Anindita, you can try it but the cake may taste a little heavy from the extra moisture. For best results, I recommend sticking with regular granulated sugar.

  3. Love this cake recipe. If I make it in a 6″ pan , which will be ideal for just 2 of us, I was wondering how high the cake will be. How full will I need to fill the 6″ pan for the cake to be 3″ high?

    1. Hi Lorrie, this 6 inch cake isn’t 3 inches tall. I didn’t take down its exact height, but it rises pretty high in 2 inch deep pans. Close to 2 inches.

  4. Rosa L Seifert says:

    You are great !! I am alone and have not been baking because an 8X8 pan is even
    to large for me and takes up so much space in my freezer. I love this, I just ordered
    a 6″ cake pan, love your website and keep the smaller versions coming.

    1. Not sure if it’s frowned upon to recommend other bloggers on somebody else’s food blog – but if you only want to make small batch recipes I highly recommend ! All small batch recipes 🙂

      1. I love Christina’s recipes! I actually have one of her books and published her wonderful small batch cheesecake a few years ago. It’s the best!

  5. Made this recipe tonight as heart shaped cupcakes. The bottom of the silicone mold I used has an indentation that I filled with melted white chocolate. My granddaughter said I have to make a million more

    1. Trina @ Sally's Baking Addiction says:

      So happy it was a hit, Anne! The melted white chocolate sounds delicious.

  6. Abbygail (8 years old) says:

    Me and my grandma are going to make this cake for my grandpa’s Birthday. He is turning 70 next week, but my grandma does not know how to bake or cook. I am very excited and nervous because if she cooks or bakes by herself she’ll burn down the house! That is why me and my mom do all the baking, and in our house the cooking. In my grandma’s house my grandpa does the cooking. I am going to teach my grandma how to bake and cook. Sometimes I make eggs for my mom, my stepfather, my real dad, my grandma and grandpa.

    1. Trina @ Sally's Baking Addiction says:

      Hope this cake is a hit, Abbygail! Happy baking

      1. Thanks so much Sally I will let you know how the cake turns out I think I will be doing most of the cake

  7. Thank you for this perfectly proportioned recipe! I don’t really bake cakes too often so I don’t want to invest in/waste room on multiple cake pans, or spend hours baking each layer separately. Might still cut the layer in half and throw some buttercream in the middle because why not ☺️

  8. Love your recipes, I’m a fan!
    Would powdered buttermilk work for this recipe? More 6″ recipes!!!!

    1. Hi Kris, that shouldn’t be a problem.

  9. Hi Sally! This was a great small version of your already amazing chocolate cakes! It was rich and delicious like the rest of them and super easy to make. Please keep providing more chocolate cake recipes, and more mini cakes! They are great!

  10. I am so excited to see this recipe. I’m alone, and love to bake. This is perfect…..I think I will even enjoy making two layers sometime too to share……6″ cake , so cute.

  11. 6″ cakes, yay! Would melted butter work instead of veg oil?

    1. Hi Kris, you can use the same amount of melted butter instead but the cake won’t taste as moist. I recommend sticking with vegetable oil.

  12. Hi Sally! This recipe sounds delicious! I am surprising a good friend of mine with a birthday cake on Saturday and want to make two 6” cakes and stack them on top of each other. Do you think that these cake would stack well?

    1. Trina @ Sally's Baking Addiction says:

      Hi Katy, how sweet of you! Yes they will stack well for a two layer cake.

  13. Josephine Mullane says:

    I made this cake today and it is amazingly delicious! Since recent Covid regulations are in effect in my city we are not allowed to have visitors, so it is the perfect size for my husband and me. Thank you for posting this recipe. Is there any chance that you might post more 6 inch one layer cakes? All of your recipes that I have made, have turned out very well.

  14. Hi Sally,
    Can I substitute vegetable oil for canola oil?

    Thank you!

    1. Lexi @ Sally's Baking Addiction says:

      Absolutely. Hope you enjoy this recipe, Adrienne!

  15. I have a 6 inch mini bundt pan. Would this work?

    1. Hi Debbie, this is likely too much batter for that bundt pan. I recommend filling it only halfway and using any leftover batter for cupcakes.

  16. So good! Will definitely keep this recipe in my favorites file. Quick and delicious, what could be better!?! Thank you, Sally!

  17. What can I use instead of egg?…since you are already using buttermilk

    1. Trina @ Sally's Baking Addiction says:

      Hi Sreelekha, we haven’t tested this recipe with any egg substitutions but would love to hear if you do!

  18. Could this be baked in a loaf pan?

    1. It should fit nicely in a 9×5 inch loaf pan. I’m unsure of the best bake time.

  19. I love to bake and have a huge sweet tooth. It will be wonderful to have a “small batch” category for times we need to avoid temptation but need a little something delicious!! I look forward to more recipes like this, Sally! Thank you.

  20. Hi Sally, I have not made this cake yet but I am looking forward to doing so. I wanted to say thank you for including gram equivalents in the ingredient list. I see so many lovely recipes, with the measurements in cups, a measure I don’t use. Yes I could buy measuring cups, but it is how the recipe writer uses the cup – scoop, pour into, etc that can vary the amount of that ingredient. So once again thank you.

  21. Only two of us at home, all the kids are grown. Love the recipe for the small cake.
    Please more small recipes!

  22. This is delicious – rave reviews ! Great dessert for two! Any other flavours to try for a 6” single layer?

    1. Trina @ Sally's Baking Addiction says:

      Hi Janice! See just above the recipe for details on a vanilla or sprinkle version.

  23. Hi, I love this recipe it was a massive hit at home. I was just wandering if i could add in chocolate chips to the mixture?

    1. Lexi @ Sally's Baking Addiction says:

      We can’t see why not — yum!

  24. This chocolate was so delicious and easy to make. I subbed coconut oil for the vegetable since we hardly ever cook with vegetable oil. The coconut oil gives it a rich chocolatey flavor with a slight taste of coconut. I also used Ghirardelli bittersweet chocolate for the ganache, and it was perfect. The cake was a perfect weekend treat.

  25. Hi Sally, would this recipe work in a normal size Bundt pan (10 cup)? thank you!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Olga, we’d recommend using our Chocolate Cream Cheese Bundt Cake (with or without the cream cheese swirl) instead. Enjoy!

  26. Hi Sally! can I use decaf instant coffee instead of espresso powder or I have a Breville espresso machine, can I grind my coffee to espresso powder? Not sure if the store bought espresso is different…

    1. Hi Ana! Decaf instant coffee works.

  27. My husband is diabetic. Is there a sugar substitute I can use? He is a chocolate lover, he would love this cake.

    1. Hi Barbara, I wish I could help but we haven’t tested this recipe with sugar alternatives. I’m actually not very experienced baking with them. Let me know if you try anything though.

  28. Grace Doolittle says:

    Hi Sally, Love your ideas for small cakes! Could cake flour be used instead of AP?

    1. Hi Grace, thanks! Cake flour is too light for this, especially since it is paired with cocoa powder. All-purpose is best.

  29. This was so yummy! I made this cake in a bundt pan and topped it with chocolate buttercream. I used your chocolate buttercream recipe and just made 1/4 of it, and that was the perfect amount!

  30. I can’t wait to make this for me and my husband on Valentine’s Day! Actually I will probably make it in the next couple of days then freeze it until V-day. It’s hard finding the time to bake with two littles. My husband went to the city for a grocery trip at the beginning of the month and I had “natural cocoa powder” on the list and he called me from the store and was like “I found this big bag of organic cocoa powder” and I said “ok great, is it natural?” And he was like “no, it’s organic!” Lmao. So cute honestly. But he loves chocolate so I know he will be excited for this cake! Will definitely try the whipped ganache, I’ve made ganache before but never whipped surprisingly!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally