Mini Chocolate Cake

This adorable mini cake is extra chocolatey and moist, and it’s topped with the best chocolate buttercream. Perfect for when you want a small batch cake recipe for two or three people!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 20

Bake 30

Total Time 50

Servings slices

Calories 443

Author Gabby Kislanko

Equipment

Ingredients

Mini Chocolate Cake

¾ cups all-purpose flour
½ cup +2 Tablespoons granulated sugar
¼ tsp salt
¾ tsp baking soda
¼ tsp baking powder
6 Tablespoons unsweetened dutch processed cocoa powder
1 egg
½ cup water, hot
¼ cup sunflower oil or canola oil
¼ cup milk (regular or vegan)
½ tsp vanilla extract

Chocolate Buttercream

¾ cup vegan butter
½ cup cocoa powder
1¼-1½ cup icing sugar
½ tsp vanilla extract
1-2 teaspoons milk(as needed) (regular or vegan)

US Customary - Metric

Instructions

Preheat the oven to 350°F and prepare two 6 inch round cake pans or three 4 inch round cake pans. Spray the inside with cooking spray, then cut round pieces of parchment paper so that they fit in the bottom of each pan (do not skip the parchment paper lining!)
Whisk flour, cocoa powder, sugar, salt, baking powder, baking soda together in a large bowl.
Add in the egg, vanilla, oil, and milk. Pour in the hot water and mix until smooth.
Divide the batter evenly between the cake pans and bake on the middle rack of the oven for 18-23 minutes (if using 6 inch pans), or 25-31 minutes (if using 4 inch cake pans), or until a toothpick inserted in the middle of the cakes comes out clean.
Let the cakes cool in the pans for 20 minutes, then run a butter knife around the outside of the cake to loosen it from the pan and flip upside down onto a cooling rack to cool completely.
Make the buttercream. In the bowl of a standing mixer or handheld mixer, beat butter and cocoa powder until smooth.
Add in the vanilla extract, then add the icing sugar, 1/4 cup at a time until desired consistency is reached. If the buttercream is too thick, add in milk 1 tablespoon at a time to thin it out to the consistency you want. If it's too thin, add in more confectioner's sugar (powdered sugar) 1/4 cup at a time.
Once the cakes have cooled completely, frost them and enjoy!

Video

Notes

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Parchment Paper Lining: I highly recommend not skipping this step. It is highly likely that the cake may break when you try to remove it from the pan if you do. Lining the round pan with parchment paper will make your life so much easier when removing the cakes from the pan, trust me. To do this, trace then cut a circle in the shape of your cake pan out of the parchment paper and place it inside the pans.

Cocoa Powder: I recommend using dutch processed cocoa powder, but you can use natural if that's what you have.

Measuring dry ingredients: Either measure your flour using a kitchen scale or use the proper scoop and level method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out. Do the same for the cocoa powder.

Storage and Freezing Instructions:

The cake can be stored covered at room temperature for 3-4 days. I store mine in a cake carrier.

To freeze the cake layers, let them cool completely, then tightly wrap them in plastic wrap, then aluminium foil. Freeze in ziploc bags for up to 3 months, then let them thaw at room temperature.

Leftover buttercream can be stored in an airtight container in the freezer for up to 2 months. Thaw it in the fridge then mix it up using a handheld or standing mixer before using it.

Nutrition