Moist and Easy 6 Inch Chocolate Cake
This 6 inch cake recipe is the perfect cake size when you need a small cake and have something to celebrate! It’s a moist and fluffy cake that is super easy to make from scratch. Plus it’s topped with a creamy and decadent chocolate buttercream frosting that you’ll want to lick of a spoon!
In my opinion as a trained pastry chef there is always an excuse to make a cake.
Especially this tiny, cute lil 6 inch chocolate cake! Sometimes you don’t need a large cake for a small get together- or to just celebrate that you made it through your day.
This scaled down version of my one bowl chocolate cake , is a fun recipe you’ll want to keep in your back pocket!
The best part about this cake is how simple it is to make from scratch. You absolutely do not need a mixer for this cake. I developed it so that you can use just a couple good bowls and a spatula.
I frosted it with my chocolate frosting but you could change it up and top this cake with creamy caramel buttercream, or the seasonal classic and go with a strawberry cream cheese frosting. Even this coffee frosting (my favorite!) would be a great choice.
If you make this cake, please let me know what you were celebrating, I love to hear it!
The best cake pan to use
This 6 Inch Cake Pan is my favorite one to use in any 6 inch cake recipe. It releases the cake easily and it has a deep rim which helps create a perfectly shaped cake. It is also a light color which helps to distribute heat evenly.
Baking instructions
Divide the batter evenly between the two cake pans and bake for 40 minutes.
Stacking the cake
Since they are thick layers, cut the cakes in half so you will have 4 total layers.
Frost the rest of the cake.
How Many People Will a 6 Inch Cake Feed?
A 6 inch cake will feed a surprising amount of people! You’re in control of how many slices you’d like to get out of this cake.
- 6-8 Regular Sized Servings
- 12 Wedding Sized Servings
Recipe Tips
- Room Temperature Ingredients: It’s important to make sure all of your perishable ingredients (eggs, milk, butter) are brought to room temperature before baking. This helps ensure that all of the batter and frosting mixes together seamlessly and bakes evenly.
- Letting Cool Completely: I know it’s hard to not want to eat your cake immediately, but it must cool fully before removing. This gives the cake a chance to set and will keep it from crumbling.
- Sift Your Ingredients: Some of the ingredients in this recipe usually have lumps like cocoa powder or sugar. Make sure you sift your dry ingredients before adding them to the mixer.
Moist and Easy 6 inch Chocolate Cake
Ingredients
Chocolate Cake Batter
- 1 ½ cups (300 g) white sugar
- 1 ¼ cups (156.25 g) all purpose flour
- 2 /3 cup (65 g) unsweetened cocoa powder
- 1 tsp (1 tsp) baking soda
- ½ tsp (0.5 tsp) baking powder
- ¼ tsp (0.25 tsp) kosher salt
- 2 (2) eggs, large, room temperature
- 1 tsp (1 tsp) vanilla extract
- 2/3 cup (157.73 ml) whole milk yogurt , room temperature
- ⅔ cup (158 g) warm coffee
- ¼ cup (59.15 ml) vegetable oil
Chocolate Buttercream Frosting
- 1 cup (227 g) unsalted butter , (2 sticks) room temperature
- 3 cups (360 g) confectioners sugar
- ⅔ cup (65 g) unsweetened cocoa powder
- 2 tsp (2 tsp) vanilla extract
- 1-2 tsp (1 tsp) milk
Equipment
- 6 Inch Cake Pan
Instructions
For The Chocolate Cake Batter
- Bring all of your baking ingredients to room temperature.
- Preheat the oven to 350° F and spray 2, 6” round cake pans with baking spray.
- In the bowl of a hand or stand mixer fitted with the paddle attachment, add the 1 1/2 cups sugar, 1 ¼ cup flour, 2/3rd cup cocoa powder, 1 teaspoon baking soda, ½ tsp baking powder, and ¼ tsp kosher salt. Mix on low speed for 15 seconds.
- In a medium sized bowl combine the 2 eggs, 2/3rd cup yogurt, 1 tsp vanilla extract, 2/3rd cup coffee, and ¼ cup vegetable oil. Whisk until combined.
- Add the wet ingredients into the dry ingredients and mix on low- medium speed for 1-2 minutes until fully incorporated.
- Divide the batter evenly between the two cake pans and bake for 40 minutes.
- The cake is done when the edges start to pull away from the pan and when a toothpick inserted into the center comes out clean.
Chocolate Buttercream Frosting
- Clean out your mixer from making the chocolate cake.
- Add the 1 cup butter, 3 cups confectioner sugar, and ⅔ cup unsweetened cocoa powder to a hand or stand mixer fitted with the paddle attachment.
- Beat on medium speed for one minute until smooth. Add in the 2 tsp extract and 1 tsp milk. If it is too thick, add in the extra teaspoon of milk.
- Mix on medium speed for 1 more minute until smooth and fluffy.
Assembling The Cake
- If the cake tops are not flat, level them off with a long serrated knife.
- Since they are thick layers, cut the cakes in half so you will have 4 total layers.
- Lay the first layer on a cake board and layer with frosting. Repeat the layers until you have all 4 stacked.
Notes
- Room Temperature Ingredients: It’s important to make sure all of your perishable ingredients (eggs, milk, butter) are brought to room temperature before baking. This helps ensure that all of the batter and frosting mixes together seamlessly and bakes evenly.
- Letting Cool Completely: I know it’s hard to not want to eat your cake immediately, but it must cool fully before removing. This gives the cake a chance to set and will keep it from crumbling.
- Sift Your Ingredients: Some of the ingredients in this recipe usually have lumps like cocoa powder or sugar. Make sure you sift your dry ingredients before adding them to the mixer.
Could recipe be made using three 6 inch pans? Not a fan of cutting layers in half!
This is an excellent and easy chocolate cake recipe. My husband said it was the best cake I ever made. I followed it exactly and it turned out perfect. So delicious. Thank you for a great recipe.
Oh Dana this just made my day! Thank you SO much for leaving a rating and review-I am so happy your husband loved the cake!
Could I use sour cream instead of yogurt? Also can I use a 6 inch springform pan?
Hey Mary! Yes you can use sour cream instead of yogurt and a 6 inch springform pan should be fine. Please let me know how it comes out 🙂
Thanks for coming back to me so quickly. I will come back and let you know how it comes out. I only have a 6 inch springform pan but I really want to make this. Again thanks.
This sounds amazing!! If I was going to make this the day before does it need to be refrigerated, or can it be left on the counter?
You can 100% leave it on the counter!
My question is do I have to use coffee? Or can I use instant espresso in it’s place. If so how much would I use.
Hey Sallie! You dont have to use the coffee, but it deepens the chocolate flavor. If you want you can leave it out and just use water or milk! If you want to use instant espresso you can swap it 1:1 with the instant coffee.You can use 1/2-1 tablespoon in the 2/3 cup water.
Thanks so much for answering me ,I will be making this cake Sunday for are dessert, then I will be making one for my grandsons.
Really love this recipe! Had to cut tops off so nice and flat the cake is delicious; decorated cake with silk purple flowers and petite tiny feathers! This cake is for my 65 th birthday and taking pics with me holding cake! Now making cupcakes with chocolate cream cheese frosting for the grandchildren to enjoy and friends too! My birthday February 3! Thanks! I trust your recipes!
Awww YAY Lynnae! Happy Early Birthday!!! I am so happy you love the cake and that you trust my recipes, I am also so honored that you are using my recipes for your special occasions! Enjoy your day with your family! Im sure the photos will come out beautifully!
Can I use sour cream in place of yogurt?
Sure you totally can! Sub 1:1
Thanks so much! I thought so, but just wanted to confirm. I will be making it tomorrow for my husband’s birthday.
Can i make the cake ahead of time and freeze it? Then thaw and assemble?
Yes totally! Just make sure to wrap each layer well!
Would this cake convert over to vanilla by taking the cocoa out? I am looking to make different layers to my cake with choc and vanilla separate layers.
I dont think that would be the best idea as the cocoa is part of the dry ingredient measurements and would probably mess up the ratio of the cake. Why dont you try making this vanilla cupcake recipe and make it in a cake tin instead! Check after 30-35 minutes. Its one of my most favorite recipes on my site!
Perfect size & fudgy-delicious with a slight crunch to the outside. Cakes: Fun-Sized!
Thanks so much Susan! It is so much fun!!!
Hi! I think the cocoa powder gram measurement might be off? it says 172 g and i think it might be more like 65g. Thanks!
Hi Kat, Thank you so much for letting me know. Sometimes the automatic conversion gets messed up!
This is a good cake but if you’re baking it 40 minutes…it’s no longer a cake.
Unsure of why it would no longer be a cake? Some ovens take longer than others to bake.
May I use two 7” pans and bake for a shorter time?
Sure! I would check 5 minutes earlier
I just made this cake. I didn’t have full fat yogurt, so I used the yogurt I did have and added about 2 tablespoons of full fat (room temperature) cream cheese. The cakes turned out GREAT ! They each had a tall “dome” on them, so I’m just going to frost separately and give one to our mom and dad. It’ll be more than enough for them to eat. I also made homemade mint chocolate chip ice cream with my Ninja machine. The two should pair nicely together. Thanks for a wonderful recipe !
Yumm! Cream cheese is such a smart substitution! Thank you so much for making this and leaving a 5 star rating! Mint chocolate chip is my daughters favorite ice cream, I have got to try that!
Could I sub buttermilk for the yoghurt?
You definitely could but I would reduce it to 1/2 cup buttermilk because the consistency is different and the batter for this cake is already really thin. Lemme know how it goes!
For my son’s birthday, I’d like to make this cake for a birthday charcuterie board. But it won’t serve enough people. Can I make mini cupcakes from this recipe?
Hi Amanda! omg a birthday charcuterie board sounds amazing! You can totally make this into mini cupcakes, I would bake them at 350 for 12 minutes and then frost when cool. If you did want to make a cake that feeds a crowd then you can make this one bowl chocolate cake. Its the same recipe as the 6 inch one, just paired down for size. Lemme know if you have any other q’s! Happy birthday!