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Mini Chocolate Cake Recipe

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3.9 from 29 reviews

This mini chocolate cake features two tender, cocoa-rich 6-inch layers filled and covered with fluffy chocolate cream cheese frosting. It’s a festive little cake that serves eight and is perfect for birthdays, celebrations, or a chocolate craving.

Ingredients

Chocolate Cake

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup white granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup canola or vegetable oil
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 1/2 cup buttermilk, at room temperature
  • 1/2 cup hot water, steaming

Chocolate Cream Cheese Frosting

  • 3/4 cup unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 2 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Prepare the pans:

    Preheat the oven to 350°F. Spray two 6-inch cake pans with nonstick baking spray, line the bottoms with 6-inch parchment rounds, and spray the parchment again.

  2. Combine the dry ingredients:

    Sift the flour and cocoa powder into a large bowl. Add the granulated sugar, baking powder, baking soda, and salt, and whisk to combine.

  3. Mix the wet ingredients:

    Heat the water in a saucepan until steaming. In a medium bowl, whisk together the oil, vanilla, eggs, and buttermilk. Slowly pour in the hot water while mixing.

  4. Make the batter:

    Pour the wet ingredients into the dry ingredients and mix just until combined. Avoid overmixing.

  5. Bake the cake layers:

    Divide the batter evenly between the prepared pans. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cake comes out clean.

  6. Cool the cakes:

    Let the cakes rest in their pans for 10 minutes, then turn them out onto a cooling rack. Allow them to cool completely before frosting.

  7. Prepare the frosting:

    Sift the powdered sugar and cocoa powder together. In a large bowl, beat the room-temperature butter and cream cheese with a mixer on high speed for 2 minutes, until fluffy. Scrape down the bowl, then gradually beat in the sugar and cocoa mixture on low speed. Add the vanilla and salt, and mix until smooth and fluffy.

  8. Assemble the cake:

    Place one cooled cake layer on a serving plate. Spread about 3/4 cup of frosting over the top, then add the second layer. Frost the top and sides of the cake with the remaining frosting.

Notes

  • Bring the eggs, buttermilk, butter, and cream cheese to room temperature for a smoother batter and frosting.
  • Let the cake layers cool completely before frosting, or the frosting may melt.
  • Use two 6-inch cake pans and line their bottoms with parchment to make the layers easier to remove.
  • Store the frosted cake covered in the refrigerator because the frosting contains cream cheese. Let it sit at room temperature briefly before serving for the best texture.

Find it online: https://recipethrive.com/mini-chocolate-cake-recipe/