A Small Chocolate Cake is the perfect answer when you’re craving something rich and indulgent but don’t want to commit to a full-sized dessert. Perfectly portioned for two to four people, this cake delivers all the decadent flavor and moist texture of a classic chocolate cake without the need for large-scale baking. Ideal for intimate celebrations, date nights, or a cozy weekend treat, it’s a simple yet satisfying dessert that can be made quickly with pantry staples. Whether baked in a small round pan, ramekins, or even a loaf tin, this little cake proves that good things truly come in small packages. With the same depth of flavor, luxurious texture, and possibilities for toppings as its larger counterparts, the Small Chocolate Cake is a go-to recipe for everyday chocolate lovers and novice bakers alike.

The History of Small Chocolate Cakes

Chocolate cake has a rich culinary history that dates back to the 18th century, evolving with the advent of cocoa powder and baking technology. However, the concept of “small cakes” emerged more recently, driven by a modern desire for portion control, convenience, and single-serving indulgence. The rise of smaller households, minimalistic baking, and the popularity of mug cakes and mini desserts helped propel the small cake trend forward. Originally seen as novelty items or solutions for solo bakers, small cakes have now earned their place as serious desserts—easy to prepare, low-waste, and just as delightful as their full-sized relatives. The Small Chocolate Cake, in particular, has become a beloved go-to for those who seek comfort and flavor in manageable servings.

Ingredients Breakdown

For the Cake:

½ cup (100g) granulated sugar
6 tablespoons (45g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
¼ teaspoon baking soda
¼ teaspoon baking powder
Pinch of salt
1 large egg
¼ cup (60ml) milk
2 tablespoons (30ml) vegetable oil
1 teaspoon vanilla extract
2 tablespoons (30ml) hot water or hot coffee (to intensify chocolate flavor)

Optional Frosting or Topping:

2 tablespoons (28g) unsalted butter
2 tablespoons (15g) cocoa powder
½ cup (65g) powdered sugar
1 tablespoon (15ml) milk
Pinch of salt
¼ teaspoon vanilla extract

Step-by-Step Recipe:

Preheat your oven to 350°F (175°C). Grease and flour a 6-inch round cake pan or line the bottom with parchment paper for easy removal. In a medium mixing bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. In a separate small bowl, beat the egg and mix in the milk, vegetable oil, and vanilla extract until smooth. Pour the wet ingredients into the dry mixture and stir until just combined. Add the hot water or coffee last and gently whisk until the batter is smooth and slightly thin. Pour the batter into the prepared pan and tap it gently on the counter to release any air bubbles. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.

To make the frosting, melt the butter in a small saucepan or microwave-safe bowl. Stir in the cocoa powder, powdered sugar, milk, salt, and vanilla extract. Mix until smooth and creamy. Adjust consistency with more milk if needed. Once the cake has cooled, spread the frosting evenly on top using a spatula or the back of a spoon. For an extra special touch, top with chocolate shavings, mini chips, or a dusting of cocoa powder.

Tips for the Perfect Small Chocolate Cake

Use high-quality cocoa powder for the best flavor—Dutch-processed or natural cocoa both work, but each offers a slightly different taste profile. Don’t overmix the batter, as this can make the cake tough instead of tender. Always add the hot water or coffee at the end to bloom the cocoa and intensify the chocolate flavor. Be careful not to overbake; check the cake a few minutes before the suggested time, especially since small cakes bake more quickly. For even layers or a more polished appearance, consider slicing the cake horizontally and adding a thin layer of frosting or jam between the halves. Letting the cake cool completely before frosting prevents the icing from melting or sliding off.

Variations and Customizations

Add mini chocolate chips, chopped nuts, or shredded coconut to the batter for texture. Swap the vanilla extract for almond or hazelnut extract for a flavor twist. Make it dairy-free by using plant-based milk and vegan butter. You can also turn this recipe into cupcakes by dividing the batter among four cupcake liners and baking for 15–18 minutes. For a mocha version, add espresso powder to the batter and frosting. Feeling fruity? Add a layer of raspberry or cherry jam in the middle or on top. If you’re gluten-free, substitute with a gluten-free all-purpose flour blend—just be sure it includes xanthan gum or similar binder.

Health Considerations and Nutritional Value

A Small Chocolate Cake is still a dessert, so it should be enjoyed in moderation, but it does offer the benefit of controlled portions. Making a single small cake reduces food waste and limits overindulgence. Using cocoa powder provides antioxidants, and opting for hot coffee in the batter can reduce the need for extra sugar by intensifying chocolate’s natural sweetness. To make the recipe slightly healthier, you can replace some or all of the oil with applesauce or Greek yogurt, use whole wheat pastry flour for added fiber, or reduce the sugar slightly without compromising taste. For lower-calorie versions, consider skipping the frosting or using a light dusting of powdered sugar instead.

FAQ

Can I double this recipe? Yes, you can double the recipe to make an 8-inch cake or more servings. Just adjust the baking time slightly.
Can I make it in the microwave? Yes, but it’s better suited as a mug cake when microwaved. Use a microwave-safe mug or bowl and cook for 60–90 seconds.
How should I store leftovers? Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Can I freeze it? Absolutely. Wrap the unfrosted cake tightly in plastic and freeze for up to 2 months. Thaw and frost as desired.
Is it okay to use Dutch-processed cocoa? Yes, either Dutch-processed or natural cocoa works. The cake will still rise properly thanks to the baking soda and powder combination.
What’s the best pan for this cake? A 6-inch round pan or two ramekins work best. A small loaf pan can also be used for a different shape.
Can I make it egg-free? Yes, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) or egg replacer to make the recipe vegan or allergy-friendly.

Small Chocolate Cake

A Small Chocolate Cake is a deliciously rich, easy-to-make dessert that brings big chocolate flavor in a perfectly portioned size. It’s ideal for quick cravings, small celebrations, and anyone who wants indulgence without leftovers or waste.

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Total Time 1 55

Servings 6

Ingredients

For the Chocolate Cake:

1 cup 130g all-purpose flour, measured by spooning and leveling
½ cup 40g unsweetened cocoa powder
2 tablespoons cornstarch
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup 100g granulated sugar
½ cup 100g packed dark brown sugar
2 large eggs
½ cup 120g full-fat sour cream
¼ cup 60ml vegetable oil
1 teaspoon pure vanilla extract
½ cup 120ml boiling water
½ teaspoon instant espresso powder*

For the Chocolate Buttercream:

1 cup 225g unsalted butter, softened to room temperature
2 cups 260g powdered sugar, sifted
½ cup 40g unsweetened cocoa powder, sifted
½ teaspoon salt
1 teaspoon pure vanilla extract
1 to 2 tablespoons milk as needed for consistency

Instructions

Make the Chocolate Cake:

Preheat the oven to 350°F (175°C). Grease two 6-inch round cake pans with butter, line the bottoms with parchment paper rounds, and lightly dust the sides with flour or cocoa powder. Tap out any excess and set the pans aside.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, baking soda, baking powder, salt, granulated sugar, and dark brown sugar until fully combined.
Add the eggs, sour cream, vegetable oil, and vanilla extract to the dry ingredients. Whisk until the mixture forms a thick, smooth batter.
In a measuring cup, dissolve the espresso powder in the boiling water. Pour the hot coffee mixture into the batter and whisk until fully incorporated. The batter will be thin, which is normal.
Evenly divide the batter between the prepared cake pans.
Bake the cakes in the center of the oven for 35 to 40 minutes, or until a skewer or toothpick inserted into the center of the cakes comes out clean or with just a few moist crumbs.
Let the cakes cool in the pans for 5 minutes, then turn them out onto a wire cooling rack. Allow the cakes to cool completely to room temperature before assembling and decorating.

Make the Frosting:

In a large mixing bowl, add the softened butter and sifted powdered sugar. Using a hand mixer or a stand mixer fitted with the paddle attachment, mix on low speed until the sugar begins to dissolve and the mixture becomes smooth.
Add the sifted cocoa powder, salt, vanilla extract, and 1 tablespoon of milk. Mix on low speed to combine, then increase the speed to medium-high and whip the frosting for 1 to 2 minutes, or until it becomes light, fluffy, and creamy. If the consistency is too thick, add a bit more milk to reach the desired texture.
Assemble the cake by layering the cooled cake rounds with frosting in between and over the top and sides. Slice, serve, and enjoy!

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