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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 Valentine’s Day dessert recipes, it’s massively convenient to have a dessert option for small gatherings, families, celebrations, as part of your Mother’s Day recipes, Father’s Day recipes, 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 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 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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overhead photo of chocolate ganache and pink heart sprinkles on a chocolate cake

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 (63g) 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 the batter from these chocolate cupcakes in 2 6-inch cake pans. Start checking with a toothpick at 26 minutes.

Keywords: chocolate, cake, ganache

Reader Questions and Reviews

    1. Hi Aasma, You should be able to use a mixture of 2 Tbs sour cream and 2 Tbs milk to replace the buttermilk.

  1. Hi Sally
    I love your recipes. I want to make a 4 layer 6inch chocolate (raindeer!) cake for Xmas. I have used your triple chocolate cake before as a 2 layer 9inch cake and really loved its taste and texture. What recipe would you recommend? Thanks Olivia

    1. Hi Olivia! Here’s our post on making 6 inch cakes – most of our cupcake batter recipes fit into three 6 inch pans. A 4 layer cake is a little tricky as we haven’t tested those. Our triple chocolate cake batter may be a good place to start (we would use the sour cream version detailed in the recipe notes for such a tall cake). You could use that batter, fill the cake pans up half way and use any extra batter for a couple cupcakes, it may be just about the right amount of batter. You can always reference our cake pans sizes and conversions guide as well. Hope this helps!

  2. I am just here to say that this is officially my go to for recipes, just made this cake and it was very moist and absolutely delicious!! I also use your carrot cake recipe and it is just amazing!!

    1. Thank you so much for this receipe. I am a new baker and can’t afford to waste so much ingredients when I am trying out what my family likes. This was an absolute delight, please post similar such receipe for new bakers to learn with small single layer cakes.

  3. Hi Sally!
    Any chance I can use Dutch process cocoa powder? It’s what I have on hand right now!

    1. Hi Sue, using dutch-process cocoa would require some testing — natural cocoa powder is really best for this recipe. Sorry we can’t help more!

      1. Hi Sally, any chance I can substitute the All purpose flour with Gluten free flour?

        Urgent question

      2. Hi Sadia, we haven’t tested it so we’re unsure of the result using gluten free flour. Let us know if you do give it a try.

  4. We made my daughter “half” a cake for her half birthday by doubling this recipe and cooking it in one 8 inch cake pan. Cooked to perfection in 27min! Leveled it and cut it in half and we have the cutest half layer cake. Used your “Cake Pan Sizes & Conversions” to figure that out. Thanks for all your recipes! So easy and so delicious!

    1. Hi Sue! Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed – see recipe notes for details.

      1. Hi!
        Sorry what I meant was would nonfat milk work in the buttermilk?

    1. Hi Sue! Yes, you can use skim milk to make the homemade “buttermilk”, but the flavor may not be quite a rich. Let us know if you try it!

  5. I am making your 6 inch chocolate cake with your creamy peanut butter frosting.
    Once assembled, do they need to be stored in the fridge or can they be stored on the counter?

    1. Hi Lori, After decorating anything with buttercream, it’s fine for 1 day at room temperature. After that, we would refrigerate it. But, use your best judgment and whatever you are comfortable with- we’ve never had any problems leaving frosted desserts at room temperature for a day.

      1. Thanks so much! It was a tasty little cake and peanut butter frosting is absolutely divine! Thanks for sharing such a delicious recipe!

    2. Hi Sally, if I want to make 2 layer cake with this recipe, should I just double the recipe ingredients? Thank you

      1. Hi Amelia, we 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. See the recipe notes for more details!

  6. Hey! I have tried this recipe multiple times and it comes out amazing every single time! I was wondering if doubling the recipe would be ok?

    1. Hi Maham! For absolute best taste and texture, we recommend making two batches instead of doubling.

  7. This was SOOOOOO good! Perfect Sunday dinner dessert for my little family of 4. I’d love to see more of these in different flavors!

  8. Made the cake today. Took no time at all and the taste was wonderful. I cook for one and the cake is perfectly sized for me.

    Thank you for your post. I hope you will share different flavours in the future ie vanilla, carrot cake, etc.

  9. If i divide this into two 6 inch pans as you mention in the instructions, about how long will the layers need to bake and will there still be enough ganache? (I don’t mind a lightly frosted cake, but want to know in advance).

    1. Hi V! See the recipe notes for more details! You can make a double batch of ganache or chocolate buttercream ( would be delicious for a layer cake as well – let us know what you try!

  10. Hi Sally. Could I use melted butter instead of vegetable oil? Thank you in advance for any information.

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

  11. 2/3/22 Hi I am baking this tomorrow. I was rereading the recipe. It calls for buttermilk which I have. Then in the directions for the chocolate ganache refer to cream. I believe this is the buttermilk. Is that correct? I am not an experienced cook and am learning with each recipe I make. The recipe sounds wonderful. I love chocolate cake and m looking forward to this one. Thank you for the recipe. Karen

    1. Hi Karen! You need both for this recipe – the buttermilk goes into the cake batter and heavy cream is used to make the chocolate ganache topping. Hope this helps!

  12. I bought an Instant Pot for many reasons and being able to make a 6″ cake was a huge bonus. I think you could have a huge following and cookbook for 6″ cake recipes for the instant pot. Evidently, the cakes get a smoother texture and have more depth.

    I don’t eat dairy often and found that coconut old in place of butter makes the cut edge of a cake not dry out, it stays good longer and does not mold as fast in high summer heat. But I can’t eat coconut now, since I found out anyone with blood type A can’t process dairy or coconut or wheat.

    I’ve stared buying ingredients to test out different flours that are organic, gluten free and using apple sauce and other things in place of dairy. We type A’s Can have organic greek yogurt and that works in cake. I just wish I didn’t have to bake so many cakes to find a few good ones to meet the desires of my sweet tooth and limitations of the pH of my gut. If you adventure this way in baking, it will change the world for us sweet eaters; half the population can’t process the wheat or dairy in everyday foods. All those bloated guts seen everywhere are attributed to this. I hope this inspires you to branch out and carve a new niche for yourself!

    1. Hi Brenda, We don’t have a favorite brand, you can honestly use whichever brand your grocery store sells!

    1. Hi Meg! This would be too much batter for a 4 inch pan. But you could use your four inch cake pan and make a couple cupcakes with the extra batter! Here is everything you need to know about converting recipes to different Cake Pan Sizes.

  13. The cake itself is delicious. But the texture is not good. Kinda like dry and super crumbly. I used 5×4 round pan and I need to removed the sides around and the top of the cake because it is crunchy and hard.
    My oven is preheated only at 150 deg C to avoid cracks but still the outcome is still the same. I would recommend to add water or milk to make the batter thin and the cake not crumbly.

  14. Easy recipe that made a perfect little cake. I should have watched the cook time a little closer. My edges got pretty crispy. But I’m looking forward to trying this recipe agian and reducing the bake time by 3-5 minutes.

  15. This recipe was perfect for celebrating Valentine’s Day with the loves in my life. Luckily, I found a 6 x 2 inch heart- shaped cake pan last week. I followed the recipe (did the DYI buttermilk, too) and it came out amazing. The toothpick came out wet at 27 minutes so I put in for an extra 3. Still wet at a total of 30 minutes but I didn’t want to risk over baking it so I took it out. The cake was still moist and just a little crumbly when we devoured it later. It is a denser and heavier cake than average but perfectly rich. Not too sweet. Thank you for such a wonderful and well-written recipe.

  16. Lovely! Decided on a whim to make this and didn’t have buttermilk nor eggs. Substituted egg with half a banana and buttermilk with 1/4 cup full milk with a bit of lemon juice (left 10 min to curdle). Banana flavour present, but boyfriend who’s not a banana fan loved it anyways. Also cut down 15grams on the sugar (I’m Dutch so I always do with American recipes). It was delicious and a good recipe to follow!!

  17. Absolutely amazing!! One of Sally’s best recipes! Cake is so moist and perfect chocolatey taste! I made it 3 times in 2 days!!! Instead of a 6 inch, I used two 4 inch pans (batter divided evenly) and baked them at 160c until skewer came out clean. 5/5 will DEFINITELY make again!!!

  18. I made this recipe for my cousins birthday in two three inch pans, though I used vegan buttermilk instead and also used lavender baking oil, and it came out amazing! But I’ve recently run out of flour and was wondering if I could use whole wheat flour instead for my mom’s birthday cake?

    1. Hi Mason! Using whole wheat flour in this cake recipe would result in a more dry and dense texture. Best to stick with all-purpose flour!

  19. Made this cake without the espresso powder and with the homemade buttermilk hack and it came out so tasty! I used Sally’s creamy peanut butter frosting instead of the ganache though and I had to stop myself from eating the whole cake! Will be making again very soon!!

    1. Hi Maria, We 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.

  20. hi! I was curious if I’d be able to use this in 4 inch pans and layer them ?

    1. Hi Mallory, We have not calculated exactly how much batter you would need for 4 inch pans but you can likely use this for 2. If you want to be exact you can use our post on Cake Pan Sizes and Conversions.

  21. do you think it’s possible to add any raspberry flavor to this recipe? and if yes, how so? thanks!

    1. Hi Todd, I’m sure it’s possible but we haven’t tested anything. You could always serve it with the fresh raspberry sauce used in this cheesecake recipe. (See notes)

    2. I loved this! Followed recipe exactly and had zero issues 🙂 This is the perfect sized cake for two people. I really hope you post more recipes like this, it’s honestly so hard to find tasty recipes for two.

  22. I am so glad I found this recipe, because this cake was perfect! I used some leftover buttercream instead of the ganache, and it was delicious! Everyone in my family loved it!

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