This small chocolate cake with chocolate buttercream is every chocolate lovers dream. A two layer, six inch cake that is so fluffy and moist with a rich chocolate flavor.
This small chocolate cake is perfect when you don't need a huge cake, but still want to make one that is layered. The cake itself is so moist and decadent, and the buttercream is perfectly smooth and creamy.
For more cake recipes try my orange coconut cake, lemon blackberry cake, or my vanilla strawberry cake.
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Why You Will Love This Cake
- Smaller Size: I love having a smaller recipe for when we need a cake for our family, but don't want a lot leftover.
- Moist: The crumb of this cake is so soft, it practically melts in your mouth.
- Rich Chocolate: Having a chocolate cake with chocolate buttercream is perfect for all the chocolate lovers.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Cocoa Powder- A dutch processed cocoa powder will give this cake an extra rich chocolate flavor.
- Oil- I love using melted coconut oil, but any neutral oil is great.
- Eggs- Make sure they are room temperature.
- Buttermilk- You can sub in regular milk if needed. Keep in mind the higher the fat in your milk, the more moist the cake.
- Water/Coffee- If using coffee it will not make your cake taste like coffee, it just helps to enhance the chocolate flavor.
Recipe Instructions
Step 1: Preheat the oven to 325 F. Spray two 6-inch round cake pans or one square 8-inch with non-stick cooking spray, and then line the bottom of the pans with parchment.
Step 2: MAKING THE CAKE. In a large bowl, sift or stir together flour, both sugars, cocoa powder, baking soda, baking powder, and salt.
Step 3: In a mixing bowl, beat oil, eggs, buttermilk, and vanilla together until completely mixed. About 1 minute.
Slowly add dry ingredients into wet ingredients while mixing.
Pour in hot water and mix together another minute. It's ok if the batter seems extra liquidy.
Step 4: Pour batter evenly into prepared pans. Bake for about 24-30 minutes. When toothpick placed in the center of the cakes comes out clean, you know it is done. If doing cupcakes you will bake in 12 cupcake liners for about 18-22 minutes. Let the cakes completely cool before taking out of the pans and frosting.
Step 5: MAKING THE BUTTERCREAM. In a large mixing bowl, cream together butter and cocoa powder until it comes together. Add in powdered sugar, vanilla, salt and cream. Beat until light and fluffy.
You may end up needing to add more powdered sugar or cream to get your desired consistency.
Step 6: ASSEMBLING THE CAKE. Place one of the cake layers, top side up, on a cake plate or serving stand. Frost with a thin layer of chocolate buttercream frosting. Place the other cake layer, top side down.
Step 7: Frost the entire cake, top and sides, with a thin crumb coat layer of the chocolate buttercream. Place in the fridge or freezer for about 10-15 minutes to chill.
Step 8: Pull the chilled cake out, and frost the cake with the remaining chocolate buttercream. Top with chocolate flakes, sprinkles or even mini chocolate chips.
Expert Baking Tips
- Cake will have the best results if made with room temperature ingredients. I like to pull my eggs, buttermilk, and butter out of the fridge an hour or two before I start baking.
- If you want to prep your cake ahead of time just wrap the cake layers in saran wrap and store in the freezer until needed. You can also prep your buttercream ahead of time and store in the freezer or fridge. Just allow it all to come to room temperature before assembling.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, this is a wetter batter than most cakes, but it will bake up great.
Yes, you might need to add a few minutes to the baking time, but it should work fine.
Yes, add 2 teaspoon of vinegar to your milk, stir and allow to sit for 5 minutes to curdle. It will not be the same as buttermilk, but is a great alternative.
Storing & Freezing
This small chocolate cake can be stored in an airtight container at room temperature for 3-4 days while remaining fresh. You do not need to store it in the fridge.
You can store the whole cake, or individual slices wrapped tightly, in the freezer for 2-3 months. Just pull out and allow to thaw before eating.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Small Chocolate Cake
Ingredients
Chocolate Cake:
- 1 cup (125 g) all-purpose flour
- ½ cup (110 g) brown sugar
- ½ cup (100 g) granulated sugar
- 6 tablespoons cocoa powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) salt
- ¼ cup (59.15 ml) oil
- 2 large eggs room temperature
- ½ cup (120 g) buttermilk room temperature
- 1 teaspoon vanilla extract
- ⅓ cup (79 g) hot water or coffee
Chocolate Buttercream:
- 10 tablespoons butter room temperature
- ½ cup (43 g) cocoa powder
- 2 cups (240 g) powdered sugar
- 2 teaspoons vanilla extract
- pinch of salt
- 3-5 tablespoons (3 tablespoons) milk
Instructions
To make the cake:
- Preheat the oven to 325 F. Spray two 6-inch round cake pans or one square 8-inch with non-stick cooking spray, and then line the bottom of the pans with parchment.
- In a large bowl, sift or stir together flour, both sugars, cocoa powder, baking soda, baking powder, and salt.
- In a mixing bowl, beat oil, eggs, buttermilk, and vanilla together until completely mixed. About 1 minute. Slowly add dry ingredients into wet ingredients while mixing. Pour in hot water and mix together another minute. It's ok if the batter seems extra liquidy.
- Pour batter evenly into prepared pans. Bake for about 24-30 minutes. When toothpick placed in the center of the cakes comes out clean, you know it is done. If doing cupcakes you will bake in 12 cupcake liners for about 18-22 minutes.
- Let the cakes completely cool before taking out of the pans and frosting.
To make the chocolate buttercream:
- In a large mixing bowl, cream together butter and cocoa powder until it comes together. Add in powdered sugar, vanilla, salt and cream. Beat until light and fluffy. You may end up needing to add more powdered sugar or cream to get your desired consistency.
To assemble cake:
- Place one of the cake layers, top side up, on a cake plate or serving stand. Frost with a thin layer of chocolate buttercream frosting. Place the other cake layer, top side down.
- Frost the entire cake, top and sides, with a thin crumb coat layer of the chocolate buttercream. Place in the fridge or freezer for about 10-15 minutes to chill.
- Pull the chilled cake out, and frost the cake with the remaining chocolate buttercream. Top with chocolate flakes, sprinkles or even mini chocolate chips.
Barbara
My granddaughter and I made this cake. So very good!!!
Bailey
The most perfect and decadent chocolate cake ever. And the cutest size! Loved it!
DC
OMG! This cake is outrageous! This chocolate buttercream frosting is my new favorite. I thought it wasn’t going be big enough but it was perfect. I just love all her recipes.
Brooke Homec
Thank you so so much!!
Ashley McVickers
Delicious! I made this cake over the weekend and it was a hit. The only adjustment I made was to use a chocolate cream cheese frosting recipe instead of the buttercream included here (just a personal preference). I did have to bake it a bit longer (maybe 10 minutes), so not sure of the cause of that. I will simply adjust the time the next time I make it. Thanks for the great recipes!
Brooke Homec
Thank you Ashley, I am so glad you loved it!