Single Layer Chocolate Cake (6 Inch)
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Prep Time 15 mins | Bake Time 40 mins | Chill time 30 mins | Total Time 1 hr 20 mins
Small cake, big chocolate energy. Because apparently sometimes you only need six inches of cake and absolutely no leftovers.
What is a Single Layer Chocolate Cake?
This single layer chocolate cake is a small but seriously satisfying chocolate cake made specifically for a 6 inch round cake pan. The cake itself is tender, moist, and deeply chocolatey without being overly sweet, while a simple chocolate buttercream gives it a creamy, rich finish. A little espresso powder is optional, but it helps intensify the chocolate flavor without making the cake taste like coffee. This recipe makes one perfectly sized layer, which means you can frost the top and sides without having to commit to a towering layer cake every time you want chocolate cake.
Ingredients You Will Need
All purpose flour
Unsweetened cocoa powder
Baking powder
Espresso powder
Salt
Canola oil
Granulated sugar
Eggs
Pure vanilla extract
Milk
Unsalted butter
Confectioners' sugar
Heavy cream or milk
Our Tips for Single Layer Chocolate Cake
Measure the flour carefully: Too much flour can turn this small cake dry and dense. Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag.
Do not skip room temperature ingredients: Room temperature egg and milk blend more evenly into the batter, which helps create a smoother cake with a more consistent texture.
Do not overbake it: A 6 inch cake is small, so it can go from perfectly moist to dry surprisingly quickly. Start checking around the 30 minute mark and use a toothpick to test the center.
Let the cake cool completely before frosting: The cake needs to be completely cool before the buttercream goes on. Otherwise, congratulations, you have made chocolate buttercream soup.
How to Store your Single Layer Chocolate Cake
Refrigerator: Place the frosted cake in an airtight cake container or loosely cover it with plastic wrap, making sure the plastic does not press directly into the frosting. Store in the refrigerator for up to 5 days. Let the cake sit at room temperature for about 20 to 30 minutes before serving for the best texture.
Freezer: Freeze the completely frosted cake uncovered for about 1 hour, or until the frosting is firm. Then wrap it tightly in plastic wrap followed by aluminum foil and place it in a freezer safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Watch the Video!
Single Layer Mini Vanilla Bean Raspberry Cake
This tiny chocolate cake has absolutely no business being this rich, but here we are.
Ingredients
- ½ cup all purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon espresso powder, optional
- ¼ teaspoon salt
- ¼ cup canola oil
- ½ cup granulated sugar
- 1 large egg, room temperature
- ½ teaspoon pure vanilla extract
- ¼ cup milk of choice, room temperature
- ½ cup unsalted butter, softened to room temperature
- 1 ¾ cups confectioners sugar
- ¼ cup unsweetened natural or Dutch process cocoa powder
- 1-2 tablespoons heavy cream or milk, room temperature
- A small pinch of salt
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Pan: Preheat the oven to 350°F. Grease a 6 inch round cake pan and line the bottom with parchment paper.
- Make the Cake Batter: In a medium bowl, whisk together the flour, cocoa powder, baking powder, espresso powder, and salt until evenly combined.
- Combine the Wet Ingredients: In a separate bowl, whisk together the canola oil, granulated sugar, egg, vanilla extract, and milk until smooth and well combined.
- Combine the Batter: Add the dry ingredients to the wet ingredients and gently whisk until just combined. Do not overmix once the flour disappears.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for about 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the Cake: Let the cake cool in the pan for about 10 minutes, then carefully remove it and transfer it to a wire rack. Allow it to cool completely before frosting.
- Make the Buttercream: Beat the softened butter until smooth and creamy. Add the confectioners sugar and cocoa powder gradually, mixing on low speed until incorporated.
- Finish the Frosting: Add the heavy cream, vanilla, and salt. Increase the mixer speed and beat until the buttercream is smooth, fluffy, and spreadable. If the frosting is too thick, add a tiny splash of milk or cream.
- Frost the Cake: Spread the chocolate buttercream over the completely cooled cake. Smooth the top with an offset spatula or create decorative swirls.
Notes
- This Is a Tall Six Inch Cake: This recipe creates a taller than average 6 inch cake, so expect a slightly longer bake time than most small cakes. If the top starts browning before the center is fully baked, loosely tent the cake with aluminum foil during the last 5 to 10 minutes. Bake until a toothpick inserted into the center comes out clean with just a few moist crumbs remaining.
- 8 Inch Pan Alternative: You can bake this cake in an 8 inch round cake pan, but the cake will be thinner and will bake more quickly. Start checking for doneness around 25 to 30 minutes, and remove it when a toothpick inserted in the center comes out clean or with a few moist crumbs. The finished cake will not have the same height as the 6 inch version, but it will still have the same soft, buttery crumb and powdered sugar donut flavor.
- Loaf Pan Alternative: For a loaf pan, use an 8½ x 4½ inch loaf pan and fill it no more than about two thirds full. Bake at 350°F for approximately 40 to 50 minutes, checking around 40 minutes. If the top begins browning too quickly, loosely tent it with foil. Let the loaf cool completely before brushing it with melted butter and coating it generously with powdered sugar.
- Espresso Powder Boosts the Chocolate: Espresso powder does not make this cake taste like coffee when used in this small amount. Instead, it enhances the chocolate flavor and makes the cocoa taste deeper and more intense. It can be omitted if you do not have it, but it is a very easy way to make a simple chocolate cake taste more sophisticated.
- Oil Keeps This Small Cake Tender: Canola oil gives this cake a soft and moist texture because it stays liquid at room temperature. Unlike butter, oil does not firm up as the cake cools, which helps this small cake stay tender even after being refrigerated.
- Dutch Process or Natural Cocoa Can Work: Either type of unsweetened cocoa powder can be used here. Natural cocoa has a slightly more acidic and intense chocolate flavor, while Dutch process cocoa tends to be smoother and darker. Because this recipe uses baking powder rather than relying heavily on baking soda, either option works well.
- This is the day which the LORD hath made; we will rejoice and be glad in it. Psalm 118:24 KJV
