I’ll be the first to admit that I actually like store-bought cake. It’s more about the fluffy texture than the flavor for me. But the large size and meh flavor encouraged me to develop this single-layer chocolate cake, perfectly sized for two. One of the many benefits of being a small batch baker is that I get to test the right ratios of ingredients to achieve a moist and squishy cake with unrivaled cocoa flavor.
After testing the cake several times (which was easy because the cake is done in less than 40 minutes!), I discovered two secrets to making the best chocolate cake: sour cream to make the cake pillowy soft and incredibly moist, and Dutch process cocoa to impart deep chocolate flavor. I use both in my small batch 2-layer chocolate cake.
This is the the kind of cake you eat with your hands it’s so good. Maybe I have done that … maybe I haven’t. 🙂 But if you want to keep it more sophisticated, the small cake is perfect for anniversaries or small celebrations. Or, even a cute little smash cake for the baby’s birthday.
You can never have too much chocolate cake, am I right?! If you need a gluten free version, my small 6-inch almond flour chocolate cake is nearly a carbon copy of this recipe (sans the flour).
And holidays deserve a little cake. Make a festive centerpiece with the peppermint mocha 6-inch layer cake or surprise your sweetie on Valentine’s Day with the mini marshmallow filled chocolate heart cakes.
How To Make A Small Chocolate Cake
In a medium mixing bowl, whisk together the sugar and oil. Add the egg, sour cream, and vanilla. Whisk until well combined and smooth.
In a small bowl, whisk together the flour, cocoa, baking powder, and salt. If your cocoa powder is lumpy – sift it through a small strainer set over the bowl.
Heat the coffee or water in a liquid measuring cup. You want it to be hot.
Sprinkle the dry ingredients, along with the hot coffee, over the wet ingredients.
Tip! Hot coffee or water will work to make the cake. I prefer coffee because the flavor enhances the cocoa in the cake.
Stir the batter until no dry streaks remain. It is ok if the batter is lumpy – we don’t want to overmix or the cake will turn out dense.
Pour the batter into the prepared cake pan and bake for about 26 minutes, or until the cake is springy to the touch and a toothpick inserted comes out clean.
Why I Use Dutch Process Cocoa Vs. Natural Cocoa
My reasons are simple: I prefer the rich flavor of Dutch cocoa and it isn’t as acidic as natural cocoa powder. And this is why most of my chocolate small batch recipes use Dutch cocoa.
💡 However, I caution against swapping Dutch cocoa for natural cocoa. Dutch cocoa is alkalized, which means the acid has been reduced, whereas natural cocoa is acidic.
Leaveners – baking powder and baking soda – work in tandem with the cocoa powders to get the best bake (and rise). Dutch process is often paired with baking powder to add acidity. Natural cocoa is paired with baking soda, to reduce acidity.
Bottom line, if you swap the cocoa powder, the leaveners need to change. But it may not always be that simple because of the other ingredients in the recipe. So, stick to the recipe as written if you can!
Make your frosting while the cake cools. I’m a classic chocolate + vanilla girl, so I provide a super delish vanilla frosting in the recipe. But if you want to change up the flavor, check out more of my small batch frosting recipes. Frost the cake however you like – and add fun sprinkles for a festive occasion!
I’d love to hear how you enjoyed this little chocolate cake. Let me know in the comments below! Or, we can talk about how we secretly love grocery store cake – I won’t judge.🩷
Super Soft 6-Inch Small Chocolate Cake
INGREDIENTS
Small Chocolate Cake
- ½ cup organic cane sugar (or 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
- 1 pinch salt
- ¼ cup medium brew coffee, very hot (or hot water)
Vanilla Buttercream Frosting
- 3 tablespoons unsalted butter, room temperature
- ¾ to 1 cup powdered sugar (sift for best results)
- ¼ teaspoon salt
- 1 to 2 tablespoons heavy cream, room temperature
- ½ teaspoon vanilla extract
INSTRUCTIONS
Small Chocolate Cake
- 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 mix together the sugar and oil. Add the egg, sour cream, and vanilla and mix until smooth and combined.1/2 cup organic cane 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. If your cocoa powder is lumpy, sift it through a fine mesh strainer set over the bowl.1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, Dutch process, 1/2 teaspoon baking powder, 1 pinch salt
- Sprinkle the dry ingredients, along with the hot coffee, over the wet and mix until no dry streaks remain. It is ok if the batter is lumpy – we don't want to overmix the batter.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 clean.
- Cool the cake in the pan set on a wire cooling rack for 10 minuts, then invert onto the rack to cool completely. Make the frosting while the cake cools.
Vanilla Buttercream Frosting
- Add the butter to a medium mixing bowl. Using a hand mixer with beater attachments, beat the butter on medium speed until smooth and creamy – about 2 minutes. Tip – See Notes for how to use your stand mixer.3 tablespoons unsalted butter, room temperature
- Add 1/2 cup of powdered sugar, salt, 1 tablespoon of cream, and vanilla. Beat on medium speed until combined and the frosting begins to get creamy. Add 1/4 cup powdered sugar and continue to beat until combined.3/4 to 1 cup powdered sugar, 1/4 teaspoon salt, 1 to 2 tablespoons heavy cream, room temperature, 1/2 teaspoon vanilla extract
- Switch to the whisk attachments on your mixer. Turn the mixer on medium-high speed and continue to mix for at least 3 to 5 minutes – the frosting will start to get fluffy and light. While mixing, add a little more cream and/or powdered sugar to get your desired frosting consistency. I prefer my frosting lighter and often add a little more than 2 tablespoons of cream with almost 1 cup of sugar. More powdered sugar will yield a stiffer, thicker frosting.1 to 2 tablespoons heavy cream, room temperature
- The frosting is ready to use immediately or can be stored in a covered container and refrigerated for up to 1 week. If refrigerating, bring the frosting to room temperature to use. I also recommend giving it another mix to lighten and loosen.
- Frost the cake with a spatula, or the buttercream can be piped on. Add sprinkles for special occasions! The frosted cake can be covered and kept at room temprature for up to 3 days.
RECIPE 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 a 1 to 2 more minutes to bake.
- Cocoa Powder – I prefer Dutch process cocoa because it tastes less acidic and a stronger cocoa flavor. To use natural cocoa, you can try swapping the baking powder with 1/4 teaspoon of baking soda.
- 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.
- Stand Mixer – For the frosting, you can use your standard tilt-head stand mixer and attachments with a small 3-quart mixing bowl. Note that when creaming the butter, you will want to scrape down the sides of the bowl. Even though it is a smaller bowl, the butter may want to stick to the sides.
NUTRITION ESTIMATES
about the author ...
With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers! I’ve tested, written, and photographed the hundreds of small batch dessert recipes on my website. From traditional to gluten free desserts for two, I have the recipe for you!