A luscious homemade tiny 6 inch chocolate cake recipe that you can prepare for yourself, a little birthday celebration, or dessert for two. Sometimes a huge cake isn’t necessary.
Perhaps you’re throwing a tiny party and just need a smaller birthday cake recipe or a smash cake. If you just have a few people in your family, this two-layer, 6-inch little cake is ideal.
This chocolate tiny cake is not only adorable, but also moist and full of chocolate taste. First, there are two layers of delicious chocolate cake, followed by creamy chocolate buttercream icing.
You may decorate this tiny layer cake if you like, but it’s also OK to keep it simple and simply cover it with buttercream with no patterns.
Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
- Ingredient Notes:
- How to make this cake:
- Tips & FAQs:
- Supplies used for this recipe:
- Mini 6 Inch Chocolate Cake Recipe
- Other posts you might like:
Let’s have a look at some of the ingredients used in the cake and buttercream recipes. (All of the ingredients are included in the recipe card below.)
All-purpose flour: This recipe calls for basic all-purpose flour, so no special flour is required. When measuring the flour, be sure you scoop it into the measuring cup rather than packing it in. (For further information, see the FAQ section below.)
Natural unsweetened cocoa powder: This is what gives the cake and buttercream a deep chocolate taste. Use raw unsweetened cocoa powder rather than Dutch-processed cocoa powder. (For further information, see the FAQ section below.)
Baking powder and baking soda will be used in this recipe. They’ll both help the cake rise, but baking soda is also required since cocoa powder is acidic.
Unsalted butter: This will be used in the cake as well as the buttercream. A little melted butter in the cake adds a small buttery flavor and simply makes this cake a little more tasty than a chocolate cake cooked just with oil.
The butter in the icing is what gives it that delicious buttercream flavor and smoothness.
Buttermilk: Using buttermilk in cakes gives the cake a soft texture and improves the flavor. Don’t worry, it won’t make the cake taste like buttermilk. (If you have any queries regarding substitutes, please see the FAQ section below.)
Hot coffee or water: The coffee improves the chocolate taste but is insufficient to give the cake a coffee flavor. If you don’t have any coffee or just dislike the concept of using it, boiling water will suffice.
How to make this cake:
Let’s get started on making this chocolate mini cake. (Details are also included in the recipe card below.)
To begin, preheat the oven to 350 degrees Fahrenheit and butter and flour (or spray) two 6 inch round cake pans that are 2 inches deep.
Add all of the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar) to a large mixing bowl. Set it aside after thoroughly mixing it with a whisk.
Now, in a separate mixing dish, whisk together all of the liquid ingredients (except the hot water or coffee).
Then, combine the liquid mixture (save for the coffee or water) with the dry mixture. Mix with an electric mixer until the ingredients are well mixed. Then, scrape down the sides of the basin and mix for just a few seconds longer.
Now add the hot coffee (or hot water) and stir until fully blended, but don’t overmix.
Pour the mixture into two 6 inch round cake pans and bake the cake layers for 35-40 minutes at 350 degrees F.
While the cake layers bake, prepare the buttercream, cover, and put away.
After baking, chill the cake layers on wire racks for approximately ten minutes.
After that, remove the cakes from the pans and cool entirely on the racks.
After the cakes have cooled, level them with a knife. (Remove any domes from the cake.)
Add a layer of cake on a cake plate or cake board and top with buttercream, then add the second layer of cake and cover with buttercream. You may then decorate the cake with piping if desired.
Enjoy with sprinkles or any other pattern you like!
Tips & FAQs:
In general, any cake smaller than an 8-inch cake might be considered a little cake. This small cake recipe makes a six-inch two-layer cake.
This cake will feed around 8 people. Larger slices will serve fewer people, whereas thin slices will serve more people.
Make cautious not to overfill the measuring cup with flour. Spoon the flour into the cup and level it, but do not scoop it. Packing too much flour into the measuring cup will result in too much flour being added to the cake mix, making the cake dry and tough.
Don’t use Dutch-processed cocoa for this cake since it isn’t as acidic as natural cocoa powder and would need adjustments to the other components. See this link for additional information on the many varieties of cocoa powder: What kind of cocoa powder should I use?
You do not want to do that. These are distinct and cannot be exchanged for one another. If you want to learn more about the distinction, read this blog post: Baking Soda vs. Baking Powder
Unsalted butter is usually preferable since you can anticipate the quantity of salt that will be applied, and salted butter has a different water content than unsalted butter. If you can’t find unsalted butter, you may use salted butter in the cake and buttercream, but leave out any extra salt that each recipe asks for.
Buttermilk is ideal for this recipe since it creates a softer texture and enhances the taste of the cake. If you can’t get it, use this sour milk recipe instead:Fill a measuring cup halfway with ordinary milk, then take out two tablespoons and replace them with two teaspoons of lemon juice or white vinegar, stirring well. Allow for 5 minutes before using.This will not work precisely like buttermilk, but it will suffice in a pinch.
You don’t have to, but know that if you do, the cake will not taste like coffee. The coffee only enhances the chocolate taste. If you don’t like the notion of using it, you may substitute water and it will taste just as good. Just be careful not to leave out the liquid entirely.
Be cautious not to over-mix the batter. Scratch cakes should not be combined for more than a few minutes at a time since they will become thick. When all of the ingredients are thoroughly combined, stop mixing.
When a toothpick put into the middle of each layer comes out with a few moist crumbs or clean, but no raw batter, the cake is done.
If desired, this cake may be prepared ahead of time and frozen. Allow the cooked cake layers to cool fully before wrapping in plastic wrap and foil and freezing for up to a month or two.Place the covered cake layers on the counter at room temperature to defrost thoroughly before removing the wrapper. Once defrosted, spread buttercream on top.
This cake may be kept at room temperature for 2-3 days if firmly wrapped. After that, it may be kept in the refrigerator, firmly covered, for another 2-3 days to keep it fresh.
That would need some calculation, however there is an 8-inch chocolate cake recipe on the blog that you can find here: Cake with Chocolate and Butter
This recipe should work well for cupcakes, but because to the decreased batch size, it will not yield a full two dozen. If you’re looking for a great chocolate cupcake recipe, check out this post: Best Chocolate Cupcakes.
This cake tastes best at room temperature. If a slice is cold, microwave it for approximately 10 seconds.
If you want to make it a double chocolate mini cake, add 1 cup of tiny chocolate chips to the batter.
There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.
Supplies used for this recipe:
- Two 6 inch round cake pans
- Mixing bowls
- Hand mixer or stand mixer
- Silicone spatulas
- Cooling rack
- Icing spatula
- Wilton cake decorating comb
- Wilton 4B Piping Tip
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Mini 6 Inch Chocolate Cake Recipe
For the chocolate cake:
- 1 cupsall-purpose flour
- cup unsweetened raw cocoa powder (not Dutch processed cocoa-see notes)
- 1teaspoonbaking powder
- teaspoonbaking soda
- 1 cupsgranulated sugar
- 6tablespoonsunsalted butter, melted
- cupvegetable oil
- 1teaspoonvanilla extract
- 1 cup buttermilk (or 2 tablespoons lemon juice or vinegar)
- 2large eggs
- cup(plus 2 tablespoons) hot coffee or hot water
For the chocolate buttercream:
- 1 cupsunsalted butter, room temperature(3 sticks)
- cupcocoa powder
- 4 cupsconfectioners sugar
- 1teaspoonvanilla extract
- 1 tablespoon milk (add another tablespoon if necessary)
For the cake:
- Preheat the oven to 350°F. Grease and flour (or spray) two 6 inch round cake pans with a depth of 2 inches.
- Combine the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar) in a large mixing basin. Set aside after thoroughly mixing with a whisk.
- In a separate mixing dish, whisk together all of the liquid ingredients (excluding the hot water or coffee).
- Combine the liquid and dry ingredients in a mixing bowl. Only mix on medium to medium-high with an electric mixer until the ingredients are fully blended. Scrape down the sides of the basin and mix for 5-10 seconds more.
- or dry. Scrape down the sides of the basin and mix for 5-10 seconds more.
Mix in the hot coffee (or hot water) until completely blended. Take care not to over-mix. Stop mixing after everything is properly blended. Don’t mix for more than a minute, since this will result in a thick and dense cake.
- Divide the mixture evenly between two 6-inch round cake pans. Preheat the oven to 350°F and bake for 35-40 minutes.
- When a toothpick put into the center of each layer comes out with a few moist crumbs on it or clean, the cake layers are done.
- Place the cake layers on wire racks to cool for approximately ten minutes before removing them from the pans and allowing them to cool fully on the racks.
- After the cakes have cooled, level them with a knife. (Remove any domes from the cake.) Add a layer of cake on a cake plate or cake board and top with buttercream, then add the second layer of cake and cover with buttercream. Pipe borders and sprinkles as desired.
For the buttercream:
- Cream the room temperature butter on medium speed in a large mixing bowl until creamy.
- Mix in the cocoa powder on low until blended, then on medium until fully integrated. Scrape down the edges of the basin and stir one more.
- Mix in the confectioners’ sugar, vanilla extract, and 1 tablespoon milk on low until blended, then on medium to medium-high until thoroughly combined.
- Scrape down the edges of the basin and stir one more.
- Examine the consistency. If the mixture is too thick, add another tablespoon of milk and thoroughly combine.
- Spread buttercream onto completely cooled cake.
Other posts you might like:
- Best Chocolate Cakes
- One Bowl Triple Chocolate Cake
- Chocolate Butter Cake
- Double Chocolate Buttercream
What is the standard mini cake size?
What exactly is a small cake? A little cake, often measuring between 5cm (2in) and 10cm (4in).
How to make a mini chocolate cake in a cup?
In a large microwave-safe mug, combine flour, sugar, cocoa powder, baking soda, and salt; whisk in milk, canola oil, water, and vanilla extract.
Cook in the microwave for 1 minute 45 seconds, or until the cake is done in the center. Chocolate Mug Cake in the Microwave.
What is the smallest size of cakes?
Cake sizes are often measured in inches, and the most frequent are 6, 8, 10, and 12 inches, with 6 being the smallest and 12 being the biggest. You may serve anywhere from 5 to 72 people from a 6 to 12-inch cake, depending on the number of people you want to serve and the size of the pieces.
What are small cake called?
CUPCAKES (CAKES IN A CUP)
A tiny, individual cupcake (cup cake) cooked in a paper-lined, cup-shaped mold, such as a muffin pan, from a variety of cake batters, including American butter cake, pound and oil cakes, and foam cakes. (Petits Fours, often spelled Petit Fours, are small cakes.)
Is a 6 inch cake too small?
What is the purpose of a 6-inch cake? These are quite little cakes. A single cake yields between 4 and 8 servings on average. The more you attempt to get out of it, the smaller the pieces (depending on your height).
How many people will a 6 inch cake feed?
Based on cakes ranging in height from 3 to 6 inches, a 6-inch round cake will offer 5-11 servings, an 8-inch round will supply 12-16 servings, and a 9-inch round will yield 12-16 servings.
How do you keep mini cakes moist?
Simply store them at room temperature in a plastic storage bag or an airtight container. They will keep their freshness as long as they do not lose moisture or experience temperature fluctuations.
What does a 1 4 size cake look like?
Full sheet cake measures 18″ x 26″ Half sheet cake measures 13″ x 18″ Quarter sheet cake: 9″ x 23″