Mini 6 Inch Chocolate Cake Recipe
Servings: 8 slices
Calories: 928kcal
A moist scratch mini 6 inch chocolate cake recipe you can make as a small layer cake for yourself, a small birthday party, or dessert for two.
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US Customary - Metric
Ingredients
For the chocolate cake:
- 1 ½ cups all-purpose flour
- ½ cup (plus 2 teaspoons) unsweetened natural cocoa powder (not Dutch processed cocoa-see notes)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 6 tablespoons unsalted butter, melted
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup buttermilk (or regular milk mixed with 2 teaspoons lemon juice or vinegar)
- 2 large eggs
- ¼ cup (plus 2 tablespoons) hot coffee or hot water
For the chocolate buttercream:
- 1 ½ cups unsalted butter, room temperature (3 sticks)
- ⅓ cup cocoa powder
- 4 ½ cups confectioner’s sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (may add in another tablespoon if needed)
Instructions
For the cake:
- Preheat oven to 350 degrees F. Grease and flour (or spray) two, 6 inch round cake pans that are 2 inches deep.
- In a large mixing bowl, add the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt and sugar). Mix well with a whisk and set aside.
- In another mixing bowl, add all the liquid ingredients (except for the hot water or coffee) and whisk well.
- Pour the liquid ingredients into the dry ingredients. Mix with an electric mixer on medium to medium-high only until the ingredients are well combined. Scrape down the sides of the bowl and mix again for only about 5-10 seconds.
- Add the hot coffee (or hot water) and mix until well combined. Be careful not to over mix. Once it’s well combined, stop mixing. Don’t mix for several minutes, as that is too long and could cause the cake to be dense and/or dry. Scrape down the sides of the bowl and mix again for only about 5-10 seconds.
- Divide the batter between the two, 6 inch round cake pans. Bake at 350 degrees F for approximately 35-40 minutes.
- Cake layers are baked when a toothpick inserted into the middle of each layer comes out with a few moist crumbs on it or clean.
- Set cake layers on wire racks to cool for about ten minutes, then take the cakes out of the pans and let cool completely on the racks.
- Once cool, level the cakes with a knife. (Cut off any domes that are on the cake.) Add a layer to a cake plate or cake board and add buttercream, then the second layer of cake, then cover the entire cake with buttercream. If desired, pipe borders and add sprinkles.
For the buttercream:
- In a large mixing bowl, cream the room temperature butter at medium speed until smooth.
- Add the cocoa powder and mix on low until combined, then on medium until well incorporated. Scrape down the sides of the bowl and mix again.
- Add the confectioner's sugar, vanilla and 1 tablespoon of milk and mix on low until combined, then on medium to medium-high until well mixed.
- Scrape down the sides of the bowl and mix again.
- Check the consistency. If it's too thick add another tablespoon of milk and mix well.
- Spread buttercream onto completely cooled cake.
Notes
This cake can be stored, well covered, at room temperature for 2-3 days. After that, to prolong freshness, it can be stored in the refrigerator, well covered, for another 2-3 days.
This cake is best served at room temperature. If cold, pop a slice in the microwave for about 10 seconds.
To decorate the cake, I used Wilton's cake comb set and Wilton 4B piping tip for the top and bottom cake border. (Links are in the post.)
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer any questions you may have.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Nutrition
Calories: 928kcal | Carbohydrates: 130g | Protein: 7g | Fat: 46g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 158mg | Sodium: 264mg | Potassium: 280mg | Fiber: 4g | Sugar: 105g | Vitamin A: 1426IU | Calcium: 85mg | Iron: 3mg