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–+ servings
A small 6 inch chocolate cake with 1 slice cut out on an upside down pink bowl
5 stars (9 ratings)

Moist and Easy 6 inch Chocolate Cake

Prep: 20 minutes
Cook: 30 minutes
Cooling Time: 1 hour
Total: 1 hour 50 minutes
Servings: 12 slices
This 6 inch cake recipe is easy to make from scratch, and is super moist and fluffy. It feeds up to 12 people!
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Ingredients

Chocolate Cake Batter

  • 1 ½ cups (300 g) white sugar
  • 1 ¼ cups (156.25 g) all purpose flour
  • 2 /3 cup (172 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 (162.67 g) whole milk yogurt , room temperature
  • ⅔ cup (158 g) warm coffee
  • ¼ cup (54.5 g) vegetable oil

Chocolate Buttercream Frosting

  • 1 cup (227 g) unsalted butter , (2 sticks) room temperature
  • 3 cups (360 g) confectioners sugar
  • ⅔ cup (57.33 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.
Serving: 1slice, Calories: 501kcal, Carbohydrates: 77g, Protein: 7g, Fat: 24g, Saturated Fat: 16g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 181mg, Potassium: 344mg, Fiber: 7g, Sugar: 55g, Vitamin A: 526IU, Vitamin C: 1mg, Calcium: 62mg, Iron: 3mg
Course: Cakes, Dessert
Author: Sam Adler
Cuisine: American
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