Satisfy your chocolate cravings with this Chocolate Cake Small Recipe, perfect for any occasion! This easy-to-make cake delivers all the rich, decadent flavor of a classic chocolate dessert, but in a smaller, more manageable size.
Moist and fluffy, it’s made with simple ingredients, making it ideal for casual celebrations or an indulgent treat at home.
Whether topped with creamy frosting or enjoyed plain, this cake is a delightful way to elevate any day. Perfect for sharing—or keeping all to yourself—this Small Chocolate Cake recipe is sure to become your go-to recipe for satisfying those sweet cravings!
Why You’ll Love This Chocolate Cake Small Recipe
You’ll love this chocolate cake small recipe for its perfect balance of indulgence and simplicity. With just a handful of everyday ingredients, you can create a rich, moist cake that’s ideal for any occasion, whether it’s a cozy family dinner or a special celebration.
Its manageable size means you can enjoy a delightful treat without overwhelming leftovers, while the straightforward instructions make it accessible for bakers of all skill levels.
Plus, the heavenly aroma of chocolate wafting through your kitchen is simply irresistible! This recipe truly captures the joy of baking and the pleasure of sharing sweet moments with loved ones.
How To Prepare Chocolate Cake Small Recipe
Recipe Overview
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Total time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 6 small servings
Kitchen Utensils
- 6-inch round cake pan
- Mixing bowl
- Whisk or hand mixer
- Measuring cups and spoons
- Cooling rack
- Oven
Ingredients
For the Cake:
- 1 1/4 cups (250g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 1 1/4 cups (300ml) whole milk
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
For the Chocolate Frosting:
- 1 1/2 cups (340g) unsalted butter, room temperature
- 1/4 cup (60ml) whole milk, room temperature
- 3/4 cup (63g) unsweetened cocoa powder
- 3 cups (360g) powdered sugar
- 2 teaspoons pure vanilla extract
- Pinch of salt, or to taste
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, milk, vegetable oil, eggs, and vanilla extract. Whisk until well blended.
3. Combine Dry Ingredients:
In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
4. Mix Together:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
5. Bake the Cake:
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the Frosting:
In a medium bowl, beat the unsalted butter until creamy. Gradually add the cocoa powder and powdered sugar, alternating with the milk. Mix in the vanilla extract and a pinch of salt, adjusting to taste.
7. Assemble the Cake:
Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
8. Serve:
Slice and enjoy your delicious chocolate cake!
Nutrition Facts Of Chocolate Cake Small Recipe
| Nutrition | Amount |
|---|---|
| Calories | 220 |
| Saturated Fat | 6g |
| Cholesterol | 40mg |
| Sodium | 170mg |
| Carbohydrates | 30g |
| Sugar | 18g |
| Protein | 3g |
Serving Ideas Chocolate Cake Small Recipe
1. Add Fresh Berries
A small slice of this cake pairs wonderfully with a handful of fresh berries like raspberries or strawberries. The tartness balances out the sweetness of the chocolate.
2. Serve with Ice Cream
I love serving a slice of this chocolate cake with a scoop of vanilla ice cream on the side. The warm cake and cold ice cream make for a dreamy combination.
3. Drizzle with Chocolate Sauce
If I’m feeling extra indulgent, I drizzle warm chocolate sauce over the cake right before serving. It adds an extra layer of rich chocolate flavor.
Note
If you want to frost this cake, be sure to let it cool completely before adding any frosting or toppings. The cake may crumble if you frost it while still warm.
Storage Tips
If you have any leftover cake (which is unlikely!), store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
For longer storage, freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months.
(FAQs) chocolate cake small recipe:
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with gluten-free flour or whole wheat flour. Just note that the texture may vary slightly, and you might need to adjust the liquid ingredients.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out wet with batter, it needs more time in the oven.
Can I make this cake in advance?
Absolutely! You can bake the cake a day ahead. Just store it in an airtight container at room temperature. Frost it right before serving for the best taste and texture.
What can I use instead of eggs?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce, a mashed banana, or a commercial egg replacer.
Can I double the recipe?
Yes, you can double the ingredients to make a larger cake. Just use an 8-inch or 9-inch round cake pan and adjust the baking time as needed. Start checking for doneness a few minutes earlier than the original time.
Conclusion
Baking a chocolate cake small recipe is a rewarding experience that fills your kitchen with the comforting aroma of chocolate and creates opportunities for connection.
This versatile cake can be enjoyed plain or dressed up with frosting, fruit, or ice cream, making it a delightful addition to any dessert table.
With simple ingredients and straightforward steps, this recipe is perfect for both novice bakers and seasoned pros.
Its moist texture and rich flavor are sure to impress, proving that deliciousness doesn’t require hours in the kitchen. Plus, its manageable size means fewer leftovers.
So gather your ingredients, put on your apron, and enjoy the joy of baking! Happy baking!
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Chocolate Cake Small Recipe
Equipment
- 6-inch round cake pan
- Mixing bowl
- Whisk or hand mixer
- Measuring cups and spoons
- Cooling rack
- Oven
Ingredients
For the Cake:
- 1 1/4 cups 250g granulated sugar
- 1/2 cup 100g packed brown sugar
- 1 1/4 cups 300ml whole milk
- 1/2 cup 120ml vegetable oil
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups 160g all-purpose flour
- 1/2 cup 50g unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
For the Chocolate Frosting:
- 1 1/2 cups 340g unsalted butter, room temperature
- 1/4 cup 60ml whole milk, room temperature
- 3/4 cup 63g unsweetened cocoa powder
- 3 cups 360g powdered sugar
- 2 teaspoons pure vanilla extract
- Pinch of salt or to taste
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Wet Ingredients:
- In a large bowl, combine the granulated sugar, brown sugar, milk, vegetable oil, eggs, and vanilla extract. Whisk until well blended.
Combine Dry Ingredients:
- In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
Mix Together:
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Bake the Cake:
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting:
- In a medium bowl, beat the unsalted butter until creamy. Gradually add the cocoa powder and powdered sugar, alternating with the milk. Mix in the vanilla extract and a pinch of salt, adjusting to taste.
Assemble the Cake:
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
Serve:
- Slice and enjoy your delicious chocolate cake!