This mini chocolate cake is moist and fudgy with an intensely chocolatey flavor. It’s a single-layer, 6-inch round cake that serves about 4 people, or 2 with leftovers. Top it with creamy chocolate frosting or serve with a scoop of vanilla ice cream. Quick and easy, it’s perfect for date night or when you don’t want a large cake to finish.
If you’re craving a rich, fudgy chocolate cake but only need a small portion, this recipe is ideal. It yields a moist cake with deep chocolate flavor and a smooth chocolate frosting on top. Made from pantry staples and baked in a single 6-inch round pan, this cake is straightforward and satisfying.
It’s perfect for small gatherings, a cozy dessert for two, or a treat to enjoy with a spouse. Leftovers make a decadent breakfast the next morning.
Making a Small Chocolate Cake
You can make the batter without an electric mixer using simple ingredients you likely already have.
- Preheat the oven to 350°F (180°C) and prepare a 6-inch (15 cm) round pan. Line the bottom with a round of parchment paper and lightly grease the sides.
- If you don’t have parchment, grease the pan and dust with cocoa powder. Lining the bottom makes the cake easier to remove.
- My pan has 3-inch (7.6 cm) sides, but 2-inch (5 cm) sides work fine.
- In a medium bowl, whisk together the dry ingredients: all-purpose flour, cocoa powder, baking soda, baking powder and salt. Sifting the cocoa powder first removes lumps and improves texture.
- In a separate bowl, whisk the wet ingredients with the sugar: vegetable oil, egg, milk and vanilla. Whisk until the egg is fully incorporated.
- Pour the wet ingredients into the dry mixture and add boiling water. The hot water blooms the cocoa, boosting the chocolate flavor.
- Whisk until smooth, with no visible streaks of flour or lumps.
- Pour the batter into the prepared pan and bake in the center of the oven for about 27–35 minutes, or until a toothpick inserted into the center comes out clean and the cake begins to pull away from the pan sides.
- I sometimes wrap the pan with a soaked cake strip to encourage an even, flat top. It’s optional for a single-layer cake.
After baking, cool the cake in the pan for at least 15 minutes, then invert it onto a rack to finish cooling. For finishing, make a small batch of creamy chocolate frosting: beat softened butter until smooth, then add sifted powdered sugar, sifted cocoa powder, vanilla, a pinch of salt and 2–3 teaspoons of whipping cream or milk. Beat until you reach your desired consistency and sweetness. Spread a thick layer over the cooled cake.
Alternatively, serve the mini cake with a scoop of vanilla ice cream, fresh berries and whipped cream, or a drizzle of hot fudge for an extra-special treat.
This mini chocolate cake is an ideal choice when you want a quick, indulgent dessert without a lot of leftovers. Moist, fudgy and full of chocolate flavor, it’s a simple bake that delivers big taste.
More small-batch desserts to try:
- Small-Batch Brownies
- Small-Batch Chocolate Cupcakes
- Mini Carrot Cake
- Single Serving Double Chocolate Cookie
Mini Chocolate Cake
Equipment
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6-inch (15 cm) round cake pan
Ingredients
Chocolate Cake
- 2/3 cup all-purpose flour (84 grams)
- 1/4 cup cocoa powder (22 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt a very small pinch
- 1/4 cup vegetable oil (60 ml) or canola oil
- 2/3 cup granulated sugar (133 grams)
- 1 large egg
- 1/3 cup milk (80 ml) 2% or whole milk is best
- 1 tablespoon boiling water (15 ml)
Chocolate Frosting
- 1/3 cup unsalted butter (75 grams) softened
- 1 – 1 1/2 cups powdered sugar (110-165 grams) sifted
- 3 tablespoons cocoa powder (17 grams) sifted
- 1/2 teaspoon vanilla extract
- pinch salt
- 2-3 teaspoons whipping cream (10-15 ml) or milk
Instructions
Chocolate Cake
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Preheat the oven to 350°F (180°C). Line the bottom of a 6-inch round pan with parchment and lightly grease the sides, or grease and dust with cocoa powder.
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Whisk the flour, cocoa, baking powder, baking soda and salt together in a medium bowl; set aside.
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In another bowl, whisk the oil, sugar, egg, vanilla and milk until the egg is fully combined.
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Combine wet and dry ingredients, then stir in the boiling water. Whisk until smooth and free of lumps.
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Pour the batter into the prepared pan and bake in the center of the oven for about 30–35 minutes, or until a toothpick comes out clean.
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Cool the cake in the pan for at least 15 minutes, then gently invert onto a cooling rack.
Chocolate Frosting
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Beat the softened butter until smooth.
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Add 1/2 cup of powdered sugar, sifted cocoa, vanilla and a pinch of salt. Beat on low to combine.
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Add the remaining powdered sugar a little at a time. If needed, add cream or milk to reach the desired consistency and sweetness.
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Spread a thick layer of frosting over the cooled cake.
Notes
- Cocoa: Dutch-process cocoa is recommended for deeper flavor.
- Storage: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.