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Perfect Small Chocolate Cake

Featured in Sweet Moments of Joy.

Two-layer 6-inch chocolate cake with chocolate buttercream. Easy recipe perfect for small groups, ready in under 2 hours.
Barbara Chef
Recipe by Barbara
Updated on Fri, 14 Feb 2025 15:38:26 GMT
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A slice of chocolate cake on a wooden board. Pin it
A slice of chocolate cake on a wooden board. | gracefulflavors.com

A perfectly proportioned chocolate cake that serves 6-8 people, this recipe creates two tender 6-inch layers of intensely chocolatey cake. Each bite delivers moist, velvety texture thanks to a careful balance of ingredients and technique.

Through years of recipe testing, I discovered that downsizing a cake isn't just about halving ingredients - it's about adjusting proportions for the ideal texture. The combination of cornstarch and sour cream creates a tenderness that larger cakes can't achieve.

Essential Ingredients

  • All-purpose flour: Balanced with cornstarch for tenderness
  • Brown sugar: Adds moisture and softness
  • Dutch cocoa: Provides deep chocolate flavor
  • Sour cream: Creates incredible moisture
  • Hot coffee: Enhances chocolate flavor
  • Vegetable oil: Keeps cake moist longer
  • Cornstarch: Makes cake extra tender
  • Pure vanilla: Rounds out flavors
A slice of chocolate cake on a wooden platter. Pin it
A slice of chocolate cake on a wooden platter. | gracefulflavors.com

Step-by-Step Creation

Combine dry ingredients thoroughly
Mix wet ingredients separately
Add hot coffee gradually
Divide between pans evenly
Bake until just set
Cool completely before frosting
Layer carefully
Decorate as desired

Making this smaller cake taught me that precision matters even more when scaling down. My grandmother always said "small cakes need extra love" - now I understand she meant extra attention to detail.

Temperature Control

Ingredients at room temperature. Coffee freshly boiled. Oven fully preheated. Cool on rack to prevent soggy bottom.

Perfect Pan Preparation

Grease pans thoroughly. Line bottoms with parchment. Butter paper as well. Tap pans to remove air bubbles.

A slice of chocolate cake on a wooden platter. Pin it
A slice of chocolate cake on a wooden platter. | gracefulflavors.com

Storage Secrets

Keep uncut for freshness. Cover tightly at room temperature. Refrigerate after 3 days. Bring to room temp before serving.

This cake proves that good things come in small packages. Whether for an intimate celebration or just because, it delivers all the joy of a full-sized cake in perfect miniature.

Recipe Tips & Questions

→ Can I make this in a 9-inch pan?
Yes, use all the batter in one 9-inch pan for a single layer cake.
→ Why add espresso powder?
It enhances the chocolate flavor without making the cake taste like coffee.
→ Can I make this ahead?
Yes, bake layers up to 2 days ahead. Wrap well and frost before serving.
→ Why is the batter so runny?
The thin batter is normal and creates a moist, tender cake.
→ Can I freeze the cake layers?
Yes, wrap unfrosted layers well and freeze up to 2 months.

Small Two Layer Chocolate Cake

Moist two-layer chocolate cake with rich chocolate buttercream, sized perfectly for small gatherings.

Prep Time
25 Minutes
Cook Time
40 Minutes
Total Time
65 Minutes
Recipe by: Barbara

Recipe Type: Irresistible Desserts

Skill Level: Moderate

Style of Cooking: American

Makes: 8 Serves (1 (6-inch) two-layer cake)

Dietary Notes: Vegetarian

What You'll Need

→ Chocolate Cake

01 1 cup all-purpose flour (130g)
02 1/2 cup unsweetened cocoa powder (40g)
03 2 tablespoons cornstarch
04 1 teaspoon baking soda
05 1/2 teaspoon baking powder
06 1/4 teaspoon salt
07 1/2 cup granulated sugar (100g)
08 1/2 cup dark brown sugar (100g)
09 2 large eggs
10 1/2 cup full fat sour cream (120g)
11 1/4 cup vegetable oil (60ml)
12 1 teaspoon vanilla extract
13 1/2 cup boiling water (120ml)
14 1 teaspoon instant espresso powder

→ Chocolate Buttercream

15 1 cup unsalted butter, room temperature (225g)
16 2 cups powdered sugar, sifted (260g)
17 1/2 cup unsweetened cocoa powder, sifted (40g)
18 1/2 teaspoon salt
19 1 teaspoon vanilla extract
20 1-2 tablespoons milk

Let's Cook!

Step 01

Butter two 6-inch cake pans, line bottoms with parchment, dust sides with flour or cocoa. Preheat oven to 350°F

Step 02

Whisk together flour, cocoa, cornstarch, leaveners, salt, and sugars

Step 03

Add eggs, sour cream, oil, and vanilla. Add hot coffee mixture. Divide between pans

Step 04

Bake 35-40 minutes until skewer comes out clean. Cool 5 minutes in pans then remove to rack

Step 05

Beat butter and sugar until smooth. Add cocoa, salt, vanilla and milk. Whip until fluffy

Step 06

Layer and frost cooled cakes

Cook's Notes

  1. Can be made as single 9-inch layer instead
  2. Perfect size for small gatherings
  3. Espresso enhances chocolate flavor

Kitchen Equipment Needed

  • Two 6-inch round cake pans
  • Electric mixer
  • Parchment paper
  • Wire cooling rack

Allergy Notes

Always check ingredients carefully for allergens. When in doubt, please consult your healthcare provider.
  • Contains dairy (butter, sour cream)
  • Contains gluten (flour)
  • Contains eggs

Nutrition Information (Per Serving)

These values are estimates and should be used as a general guide.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~