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Frosting & Fettuccine

Home » Recipe Search » Layer Cakes

Apr 25, 2021(last updated March 3, 2023)

Moist and Easy 6 Inch Chocolate Cake

5 from 4 votes
BySam Adler
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This post might have affiliate links, please check out my full disclosure policy.

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!  

A small 6 inch chocolate cake with 1 slice cut out on an upside down pink bowl

In my opinion as a trained pastry chef there is always an excuse to make a cake. Especially chocolate cake! But, sometimes you don’t need a large cake for a small get together. 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. A moist and fluffy chocolate cake is baked up in a 6 Inch Cake pan while you make a thick creamy chocolate buttercream frosting to layer on top. It’s the same size as my chocolate coffee cake– just with a little less buzz!

To frost, you could change it up and top this cake with creamy caramel buttercream, tangy strawberry cream cheese buttercream frosting, or even a coffee frosting (my favorite!).

If you’re a serious chocolate lover use this light whipped chocolate frosting, or rich chocolate cream cheese frosting.

Why You Should Make This Recipe

  • It’s made with simple baking ingredients you probably already have in your pantry. 
  • This recipe can easily be turned into fun sized cupcakes for individualized servings. 
  • The rich chocolate flavor on the outside in the buttercream pairs well with the soft fluffy chocolate cake on the inside. 
  • Top with anything. Whether it be sprinkles, fruit or powdered sugar, you get to decide how your cake looks morphing it into a dessert for any occasion. 

Ingredients Needed

Ingredients for a small 6 inch chocolate cake recipe

For the Cake

  • White Sugar – White sugar helps sweeten the inside of the cake and blends in smoothly with the cake batter. 
  • All Purpose Flour – AP flour makes up the base of the dry ingredients of this cake. 
  • Unsweetened Cocoa Powder – This is what gives the cake a chocolate flavor and deep brown color. 
  • Baking Soda & Baking Powder – The combination of these two ingredients help the cake rise and give it a fluffy texture while it still stays dense. 
  • Kosher Salt – Balances the sweetness in the cake. 
  • Eggs – Eggs help any cake bind together while baking and create the crust on the top and sides. 
  • Vanilla Extract – The perfect flavor extract that pairs well with any baked chocolate cake. 
  • Whole Milk Yogurt – Yogurt is responsible for making the cake dense and moist setting it apart from store bought cakes. 
  • Coffee – Adds a rich decadent flavor that pairs very well with chocolate and gives the cake a little something extra. 
  • Vegetable Oil – This helps make the batter smooth and rich. 

For the chocolate buttercream frosting

  • Unsalted Butter – This makes up the base of the frosting which adds to the rich buttery flavor and creamy texture. 
  • Confectioners Sugar – Needed to sweeten up the frosting and help it become smooth. 
  • Unsweetened Cocoa Powder – Is what gives the frosting a beautiful chocolate brown color and lots of chocolate flavor. 
  • Vanilla Extract – Pairs well with chocolate. 
  • Milk – Helps thin out the buttercream frosting if needed. 
Ingredients for the chocolate buttercream

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.

How To Make a 6 Inch Chocolate Cake

  1. Bring all of your baking ingredients to room temperature and preheat the oven to 350° F and spray 2, 6” round cake pans with baking spray. 
  2. 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, 2/3 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. 
  3. Add the wet ingredients into the dry ingredients and mix on low- medium speed for 1-2 minutes until fully incorporated. 
  4. Divide the batter evenly between the two cake pans and bake for 40 minutes. 
  5. 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.
dry ingredients in a glass bowl
Mix dry ingredients with egg
Chocolate cake batter in a glass bowl
Add wet ingredients
Chocolate cake batter in 6" pans
Bake into 6″ pans
Cooled 6" chocolate cakes on a wire rack
Cool on a wire rack

Make the buttercream:

  1. Clean out your mixer from making the chocolate cake. 
  2. 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. 
  3. 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.
  4. Mix on medium speed for 1 more minute until smooth and fluffy. 
Chocolate buttercream on a spatula sitting on a glass cup

How to Assemble the cake

  1. If the cake tops are not flat, level them off with a long serrated knife. 
  2. Since they are thick layers, cut the cakes in half so you will have 4 total layers.
  3. Lay the first layer on a cake board and layer with frosting. Repeat the layers until you have all 4 stacked. 
  4. Frost the rest of the cake. Check out my how to decorate a cake post for more tips! 
2 6 inch chocolate cakes cut into 4 layers
Cut the cakes in 2
Chocolate buttercream spread on a chocolate cake
Fill the cake layers

Making this cake into Chocolate Cupcakes

If you’d like to turn this recipe into more of an individualized dessert, try making it into cupcakes! 

  1. Preheat your oven to 350°F.
  2. Make the chocolate cake batter and buttercream frosting as instructed. 
  3. Distribute the cake batter into cupcake liners ⅔ full.
  4. Bake for 18 minutes.
  5. Let cool completely before removing and frosting. 

Other buttercream frosting options

Who say’s you HAVE to use chocolate buttercream on chocolate cake? You can try this delicious coffee buttercream for an extra buzz, or raspberry buttercream frosting for a classic and decadent combo!

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
A chocolate cake slice on a gray ruffled plate

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. 

Recipe FAQ

Do I have to use the coffee? No you dont, you can sub it with water or milk. Coffee is used because it deepens the flavor but if you really dont want to use it you dont have to.

I have instant coffee, how much do I use? I would use 1/2-1 tablespoon instant coffee with 2/3rd cup water depending how much you like.

Can I substitute the coffee with instant espresso? Yes you can swap it 1:1.

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A small 6 inch chocolate cake with 1 slice cut out on an upside down pink bowl

Moist and Easy 6 inch Chocolate Cake

This 6 inch cake recipe is easy to make from scratch, and is super moist and fluffy. It feeds up to 12 people!
5 from 4 votes
Print Pin SaveSaved! Rate
Course: Cakes, Dessert
Cuisine: American
Diet: Kosher
Keyword: 6 inch cake, 6 inch cake recipe, 6 inch chocolate cake, chocolate cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 12 slices
Calories: 501kcal
Author: Sam Adler

Equipment

  • 6 Inch Cake Pan

Ingredients

Chocolate Cake Batter

  • 1 ½ cups white sugar
  • 1 ¼ cups all purpose flour
  • 2 /3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp kosher salt
  • 2 eggs large, room temperature
  • 1 tsp vanilla extract
  • 2/3 cup whole milk yogurt room temperature
  • ⅔ cup warm coffee
  • ¼ cup vegetable oil

Chocolate Buttercream Frosting

  • 1 cup unsalted butter (2 sticks) room temperature
  • 3 cups confectioners sugar
  • ⅔ cup unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 1-2 tsp milk
US Customary – Metric

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.

Nutrition

Nutrition Facts
Moist and Easy 6 inch Chocolate Cake
Amount Per Serving (1 slice)
Calories 501 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 16g100%
Trans Fat 1g
Cholesterol 70mg23%
Sodium 181mg8%
Potassium 344mg10%
Carbohydrates 77g26%
Fiber 7g29%
Sugar 55g61%
Protein 7g14%
Vitamin A 526IU11%
Vitamin C 1mg1%
Calcium 62mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

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Filed Under: Layer Cakes Tagged With: Chocolate

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Ginger Hackney says

    July 20, 2021 at 10:00 pm

    Could recipe be made using three 6 inch pans? Not a fan of cutting layers in half!

    Reply
  2. Dana says

    February 18, 2022 at 3:18 pm

    5 stars
    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.

    Reply
    • Sam Adler says

      February 19, 2022 at 8:21 pm

      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!

      Reply
  3. Mary Pidgeon says

    February 22, 2022 at 9:43 pm

    Could I use sour cream instead of yogurt? Also can I use a 6 inch springform pan?

    Reply
    • Sam Adler says

      February 23, 2022 at 8:30 am

      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 🙂

      Reply
  4. Mary Pidgeon says

    February 23, 2022 at 8:46 am

    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.

    Reply
  5. Cait Jones says

    May 05, 2022 at 11:05 am

    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?

    Reply
    • Sam Adler says

      May 15, 2022 at 11:11 am

      You can 100% leave it on the counter!

      Reply
  6. Sallie says

    July 08, 2022 at 5:57 pm

    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.

    Reply
    • Sam Adler says

      July 08, 2022 at 7:54 pm

      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.

      Reply
      • Sallie says

        July 08, 2022 at 10:39 pm

        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.

        Reply
  7. Lynnae Applequist says

    February 01, 2023 at 4:04 pm

    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!

    Reply
    • Sam Adler says

      February 01, 2023 at 5:11 pm

      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!

      Reply

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Do you love this recipe? If so, I would be so grateful if you left a star rating with your comment! Star ratings help other people find my recipes so they can make them too. Thank you for your support!

XO, Sam

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

As Featured In:

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Saveur Blog award winner for best food Instagram

samadlerphotography

👋🏻 2022! Will be celebrating this year on th 👋🏻 2022! Will be celebrating this year on the couch with this in my lap. No sharing allowed! Those 3 spoons are all mine 😂😂 

🍾🥂HAPPY NEW YEAR 🍾🥂
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Recap of all the cookie boxes!!! This year’s @ta Recap of all the cookie boxes!!! This year’s @taylorswift theme has got to be my fave (see my last reel for the explanation of each cookie!) but I have so much fun every year making these! Which one is your fave?! 

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ARE YOU READY FOR IT?! 2022 Cookie Box is @taylors ARE YOU READY FOR IT?! 2022 Cookie Box is @taylorswift themed!! 
1. “Like a rainbow with all of the colors” sprinkle cookies 
2. “Lover” heart sugar cookies 
3. “Lavender Haze” shortbread (made with lavender and a pearly shimmer powder)
4. “Midnight” cookies AKA my chocolate brownie cookies 
5. “Red lip classic” sugar cookies 
6. More midnight cookies- (dusted with powdered sugar to look like the midnight cloudy sky)
7. “Bejeweled” sugar cookies (Navy bc black fondant was out of stock)
8. @taylorswift famous chai cookies 

Merry Christmas if you’re celebrating and hope you have a happy New Year’s Day!
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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
Happy birthday @taylorswift 👸🏼 hope it feels Happy birthday @taylorswift 👸🏼 hope it feels like a perfect night and you’re not weepin in a party bathroom. IYKYK
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Also here’s to wishing me getting those tix!
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I sure do like these gingersnap cookies babe 😂 I sure do like these gingersnap cookies babe 😂 

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