If you crave a chocolate treat without going overboard, the Small Chocolate Cake is your dream come true. It’s rich but perfectly portioned, bringing all that decadent chocolate flavor without leaving you with days of leftovers. Compact yet satisfyingly moist, this diminutive cake fits neatly into your busy schedule, and everyone who tries a slice will marvel at how something so simple can be so utterly delicious. Whether celebrating something sweet or just adding a little joy to the end of a weeknight dinner, this Small Chocolate Cake is always up for the occasion.

Small Chocolate Cake Recipe - Recipe Image

Ingredients You’ll Need

With a Short and sweet ingredient list, this Small Chocolate Cake lets each element shine. Every item works a little magic to create a cake that’s tender, rich, and bursting with classic chocolate flavor.

All-purpose flour: Gives the cake its structure while keeping things light and fluffy.
Granulated sugar: Ensures every bite is perfectly sweet and helps keep the crumb moist.
Unsweetened cocoa powder: Packs in the deep, satisfying chocolatey taste that sets this cake apart.
Baking powder: Adds height and airiness so your cake turns out perfectly soft.
Baking soda: Works with the buttermilk to keep the cake tender and ensure a perfect rise.
Salt: Balances out the sweetness and intensifies the chocolate flavor.
Buttermilk: Infuses tang and moisture, making for a cake that’s tender and never dry.
Vegetable oil: Adds richness and a luxurious, soft crumb without making the cake heavy.
Large egg: Binds the ingredients together for a cohesive, rich texture.
Vanilla extract: Adds a floral depth that lets the chocolate flavor sing.
Hot water: Blooms the cocoa powder for an extra-chocolatey kick and thins the batter for a delicate texture.
Optional frosting (powdered sugar, cocoa powder, butter, milk): Transforms the cake with a creamy, sweet chocolate finish atop every slice.

How to Make Small Chocolate Cake

Step 1: Prepare Your Pan and Preheat

Get started by preheating your oven to 350°F (175°C). Take a 6-inch round cake pan, and give it a generous greasing, followed by a light dusting of flour. This simple prep step saves you from any sticking drama and ensures a smooth release when your cake is done.

Step 2: Mix the Dry Ingredients

Grab a medium mixing bowl and combine the flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisking these together not only distributes the leaveners for an even rise but also breaks up any lumps, guaranteeing your Small Chocolate Cake has the smoothest crumb imaginable.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the buttermilk, vegetable oil, large egg, and vanilla extract until completely smooth and silky. This mixture brings moisture and richness to the cake, priming it for that signature melt-in-your-mouth bite.

Step 4: Bring Wet and Dry Together

Pour the buttermilk mixture into the bowl with the dry ingredients. Use a spatula or wooden spoon to fold everything together gently, mixing until just combined. Over-mixing will make the cake tough, so stop as soon as you see a consistent batter with no visible streaks of flour.

Step 5: Add Hot Water for Chocolate Bloom

Slowly stir in the hot water with care—it’ll create a thin batter, which is exactly what you want. The heat helps the cocoa powder bloom, unlocking an extra depth of flavor. This simple trick takes your Small Chocolate Cake from good to downright craveable.

Step 6: Bake Your Cake

Pour the batter into your prepared pan and slide it into the oven. Bake for 25 to 30 minutes, or until a toothpick poked into the center comes out with just a few moist crumbs. Resist opening the oven too often to prevent sinking—patience pays off here.

Step 7: Cool Before Frosting

Once baked, let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack. Allow it to cool completely before frosting, as warm cake will melt your lovely icing.

Step 8: Frost and Finish

If you’re making the optional frosting, simply beat together powdered sugar, cocoa powder, softened butter, and enough milk to create a luscious, spreadable consistency. Slather over the cooled cake, and get ready for smiles all around.

How to Serve Small Chocolate Cake

Garnishes

Dress up your Small Chocolate Cake with a dusting of powdered sugar, a scattering of chocolate curls, or some vibrant fresh berries for a pop of color and tartness. Even a dollop of whipped cream can turn a basic slice into a showstopper, making every bite feel extra special.

Side Dishes

This cake is fantastic with a scoop of vanilla or coffee ice cream, a spoonful of raspberry compote, or a drizzle of salted caramel sauce. For a lighter touch, pair with a fresh fruit salad or a warm mug of espresso to cut through the cake’s richness and complete the dessert experience.

Creative Ways to Present

For a playful twist, serve your Small Chocolate Cake as mini trifles layered with whipped cream and fruit in clear glasses, or cut it into squares and stack with frosting for a fun layered presentation. You can even slice it horizontally and add a jam or premium nut butter between the layers for an unexpected flavor bomb.

Make Ahead and Storage

Storing Leftovers

If you manage to have any leftover Small Chocolate Cake, keep it covered in an airtight container at room temperature for up to two days. The cake stays moist and delicious, making it perfect for those stealthy midnight snacks or next-day treats.

Freezing

This cake freezes beautifully! Slice the cooled, unfrosted cake and wrap individual pieces tightly in plastic wrap, then stash them in a zip-top freezer bag. You’ll be able to enjoy a slice of Small Chocolate Cake whenever the craving hits, just by thawing at room temp for an hour or so.

Reheating

To refresh a slice, warm it gently in the microwave for 10 to 15 seconds. If the cake is frozen, let it thaw at room temperature first—this keeps the texture soft and as delightful as when it was just baked.

FAQs

Can I make the Small Chocolate Cake without buttermilk?

Absolutely! If you don’t have buttermilk on hand, you can substitute with an equal amount of milk mixed with 1/2 teaspoon of vinegar or lemon juice. Let it sit for five minutes, and you’re good to go.

How can I make this cake gluten-free?

Simply swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. Be sure to check that all your other ingredients (like baking powder) are certified gluten-free if needed.

What if I don’t have a 6-inch pan?

You can bake your Small Chocolate Cake in a loaf pan, as cupcakes, or even in a standard 8-inch round pan for a thinner cake—just watch the bake time, as thinner cakes might finish a few minutes earlier.

Can I double the recipe for a larger group?

Yes! This recipe doubles easily. Just make it in an 8-inch cake pan or divide among two 6-inch pans for a layered look, adjusting the baking time as needed—usually up to 35 minutes for a bigger cake.

Is it possible to add chocolate chips or nuts?

Definitely! Stir in up to 1/4 cup of mini chocolate chips or your favorite chopped nuts to the batter before baking for extra texture and flavor. A handful of toasted hazelnuts or pecans is particularly delightful in a Small Chocolate Cake.

Final Thoughts

Whipping up a Small Chocolate Cake is truly one of the sweetest, simplest pleasures you can bring to your kitchen routine. Next time you need just a little indulgence—or an easy dessert to wow your loved ones—give this recipe a try. I promise it’ll make your whole week taste a little more joyful.

Small Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 22 reviews

Author: Emma
Total Time: 40 minutes
Yield: 1 small cake (serves 4-6) 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in a delightful treat with this recipe for a small chocolate cake. Perfect for a cozy gathering or a special celebration, this moist and decadent cake is sure to satisfy your sweet cravings.

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1/2 cup buttermilk
1/4 cup vegetable oil
1 large egg
1/2 teaspoon vanilla extract
1/2 cup hot water

Optional Frosting:

1 cup powdered sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons softened butter
2–3 tablespoons milk

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and grease/flour a 6-inch round cake pan.
Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, whisk buttermilk, oil, egg, and vanilla until smooth.
Mix Batter: Pour wet ingredients into dry, mix until combined. Slowly stir in hot water until smooth.
Bake: Pour batter into pan, bake for 25-30 mins until a toothpick comes out clean.
Cool and Frost: Cool cake in pan for 10 mins, then transfer to a rack. For frosting, beat powdered sugar, cocoa, butter, and milk until spreadable. Frost cake and serve.