Small 6-Inch Chocolate Cake

Single slice of moist chocolate cake with vanilla frosting and berries.

5 from 1 review

An easy, small 6-inch chocolate cake made as asingle layer for two or a small celebration. Made with Dutch-process cocoa, sour cream, and oil for a soft, tender crumb, it bakes in under 30 minutes anddelivers classic chocolate flavor.

Prep Time10

Cook Time28

Total Time38

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 361kcal

Author: Erin Cernich

Equipment

Ingredients

½ cup granulated sugar
¼ cup canola oil or any neutral oil
1 large egg, room temperature
2 tablespoons full fat sour cream, room temperature
1 teaspoon vanilla extract
½ cup all-purpose flour
¼ cup unsweetened cocoa powder, Dutch process
½ teaspoon baking powder
¼ teaspoon salt
¼ cup medium brew coffee, very hot or hot water

Instructions

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Grease a 6-inch round cake pan and line the bottom with a piece of parchment cut to fit.
In a medium mixing bowl, whisk the sugar, oil, egg, sour cream, and vanilla until smooth and combined.
1/2 cup granulated sugar, 1/4 cup canola oil, 1 large egg, room temperature, 2 tablespoons full fat sour cream, room temperature, 1 teaspoon vanilla extract
In a small mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, Dutch process, 1/2 teaspoon baking powder, 1/4 teaspoon salt

If your cocoa powder is clumpy, sift it through a fine mesh strainer set over the bowl of flour. This will distribute it, and the cake will bake evenly.

Sprinkle the dry ingredients, along with the hot coffee, over the wet and mix until no dry streaks remain. Expect a thinner, drippy cake batter, and it is ok if there are a few lumps. Don't overmix or the cake can turn out gummy and dense.
1/4 cup medium brew coffee, very hot
Pour the batter into the prepared cake pan and bake for 26 to 30 minutes, or until the cake is springy to the touch and a toothpick inserted in the middle comes out mostly clean.
Cool the cake in the pan set on a wire cooling rack for 10 minutes, then invert onto the rack to cool completely. Make the vanilla buttercream frosting while the cake cools.
Frost the cake with a spatula or pipe swirls. Add sprinkles or fruit for special occasions.

Notes

Serving Size - This is a small batch recipe that can be doubled and made in 2, 6-inch cake pans, or an 8-inch cake pan. The larger cake may need 1 to 2 more minutes to bake.
Flat Cake for Decorating - The cake will bake with a slight dome. If you want a flat top, trim off the dome with a serrated knife.
Storage and Freezing - The frosted and/or unfrosted cake be covered and stored at room temperature for up to 3 days. To freeze the unfrosted cake, wrap in plastic wrap and place in a freezer bag. Freeze for up to 3 months and thaw in the refrigerator.
Reader Tip - One of our great readers noted that swapping the granulated sugar with brown sugar worked just as well.

Nutrition