Small Chocolate Cake Recipe

Rich, Moist, and Perfect for Any Occasion

There’s nothing quite like a homemade chocolate cake, and this Small Chocolate Cake is proof that good things come in small packages. Whether you’re celebrating a special occasion or simply craving a decadent dessert, this cake delivers rich chocolate flavor with a soft, moist texture. Topped with a creamy chocolate buttercream frosting, this is the perfect dessert for intimate gatherings, date nights, or just a well-deserved treat for yourself.

Why You’ll Love This Small Chocolate Cake

  • Perfect Size – This recipe makes a 6-inch, two-layer cake, making it ideal for smaller celebrations or just a few servings.
  • Rich Chocolate Flavor – The combination of cocoa powder and a touch of espresso powder enhances the deep chocolate taste.
  • Super Moist and Soft – Thanks to sour cream and vegetable oil, this cake stays moist and tender for days.
  • Easy to Make – Simple ingredients and straightforward steps make this a no-fuss cake that even beginners can bake with confidence.

Who Is This Recipe For?

This Small Chocolate Cake is perfect for anyone who wants a homemade dessert without the commitment of a large cake. It’s great for:

  • Couples – A wonderful dessert for anniversaries, Valentine’s Day, or date nights.
  • Small Families – No need for leftovers sitting around for days—just enough to enjoy!
  • Chocolate Lovers – The rich cocoa flavor is a dream come true for any chocolate enthusiast.
  • Bakers Looking for a Foolproof Recipe – This cake is simple to make, yet delivers professional-level results.

Ingredients Needed

For the Chocolate Cake:

  • 1 cup (130g) all-purpose flour, spooned and leveled
  • 1/2 cup (40g) unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) dark brown sugar, packed
  • 2 large eggs
  • 1/2 cup (120g) full-fat sour cream
  • 1/4 cup (60mL) vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120mL) boiling water
  • 1 teaspoon instant espresso powder (optional but recommended)

For the Chocolate Buttercream:

  • 1 cup (225g) unsalted butter, room temperature
  • 2 cups (260g) powdered sugar, sifted
  • 1/2 cup (40g) unsweetened cocoa powder, sifted
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1-2 tablespoons milk

Kitchen Equipment Needed

  • 2 6-inch round cake pans
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Electric mixer (hand or stand mixer)
  • Wire cooling rack
  • Offset spatula or cake knife for frosting

Step-By-Step Instructions

1. Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Butter and line two 6-inch round cake pans with parchment paper. Lightly dust with flour or cocoa powder, tapping out any excess.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, baking powder, salt, granulated sugar, and brown sugar until well combined.

3. Add Wet Ingredients

Add the eggs, sour cream, vegetable oil, and vanilla extract to the dry ingredients. Whisk together until a thick batter forms.

4. Add Hot Coffee Mixture

Dissolve the espresso powder in the boiling water and add it to the batter. Whisk until smooth. The batter will be thin—this is normal!

5. Bake the Cakes

Divide the batter evenly between the two cake pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

6. Cool the Cakes

Let the cakes cool in the pans for 5 minutes, then turn them out onto a wire rack to cool completely before frosting.

7. Make the Frosting

Beat the butter and powdered sugar together until smooth. Add the cocoa powder, salt, vanilla, and 1 tablespoon of milk, mixing until fluffy. If needed, add a little more milk to reach the desired consistency.

8. Assemble the Cake

Place one cake layer on a serving plate, spread frosting on top, then place the second cake layer. Frost the top and sides of the cake evenly. Serve and enjoy!

Storage and Leftovers

  • Room Temperature: Store the cake in an airtight container for up to 2 days.
  • Refrigerator: Store in the fridge for up to 5 days. Let it come to room temperature before serving.
  • Freezer: Wrap individual slices in plastic wrap and store in an airtight container for up to 3 months.

Variations and Substitutions

  • Gluten-Free Option: Substitute gluten-free all-purpose flour.
  • Dairy-Free Version: Use dairy-free butter and coconut yogurt instead of sour cream.
  • Extra Indulgent: Add chocolate chips to the batter or a drizzle of melted chocolate on top.
  • Different Frosting: Swap the buttercream for a whipped ganache or cream cheese frosting.

Food and Drink Pairings

  • Pair with a glass of milk or hot coffee for a classic combination.
  • Serve with fresh berries to balance the richness.
  • A scoop of vanilla ice cream makes an excellent pairing.

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. Frost the cake just before serving.

Why is my cake dense instead of fluffy?

Make sure you’re measuring your flour correctly by spooning and leveling, and don’t overmix the batter.

Can I make this into cupcakes?

Absolutely! This recipe makes about 10-12 cupcakes. Bake them at 350°F for 18-22 minutes.

Can I use regular coffee instead of espresso powder?

Yes! Use strong brewed coffee instead of the espresso powder mixture.

Final Thoughts + Call to Action

This Small Chocolate Cake is the ultimate solution for those who love homemade cake but don’t want too many leftovers. It’s rich, moist, and perfect for any small celebration or personal treat. Try it out and let me know how it turns out!

If you loved this recipe, be sure to share it with your friends and subscribe to the blog for more delicious baking recipes. Happy baking! 🎂🍫

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