Mini Chocolate Cake

This mini chocolate cake is a moist two layer 6-inch chocolate cake. It is full of chocolate cream cheese frosting and topped with mini chocolate chips and chocolate sprinkles. This cake is perfect if you need a small cake for a birthday party, date night, or any other small get together. Or just for you!

This mini chocolate cake is very simple but goodness it is SO chocolatey! The chocolate cake is crazy moist, but it uses dutch process cocoa powder and hot water to get a strong chocolate flavor.

The chocolate cream cheese frosting has uses the same cocoa powder, and I redid the recipe so it uses less powdered sugar so it isn’t as strongly sweet. It is just a dream combo and your family member or friend would love if you made this for them! Make this next time you have a small gathering and a chocolate lover!

For more mini cakes recipes, try Mini Carrot Cake, Mini Vanilla Cake, and Mini Layered Cake.

Why This Recipe Works

• Moist chocolate cake layers- This uses two 6 inch cake pan to create thicker cake layers. The chocolate cake itself is super soft and even stays moist in the fridge!
• Chocolate cream cheese frosting- This frosting uses both butter and cream cheese to create a fudgy and rich chocolate frosting!
• Easy to make- Since this mini chocolate cake recipe is only two layers, it is pretty simple to decorate. Which makes this a great cake if you are an amateur cake decorator.
• Perfect for a party- This little cake would be the perfect size for a birthday party, Valentine’s day, or any special occasion!

Step By Step Instructions- Cake and Frosting

Here is how to make and bake the chocolate cake layers and the chocolate buttercream. The cake recipe can be made by hand. The frosting should be made with a stand mixer with paddle attachment or a hand mixer. See my chocolate cream cheese frosting post for more tips.

Full recipe is in the recipe card. Make sure to spray the cake pans with baking non-stick spray and line the bottoms with 6-inch parchment paper circles. Then, spray again.

STEP 1: Mix the dry ingredients. First, sift the all-purpose flour and cocoa powder in a large bowl. Then, add the white sugar, baking powder, baking soda, and salt.

STEP 2: Mix the wet ingredients. In a medium bowl, mix the oil, vanilla extract, eggs, and buttermilk using a whisk. Heat the water in a small saucepan until steaming.

Then, slowly whisk in the hot water into the egg mixture.

STEP 3: Pour. Pour the wet ingredients into the flour mixture. Mix until just combined. Be careful not to overmix otherwise the cake can become tough.

Then, pour the cake batter into 6- inch cake pans.

STEP 4: Bake. Bake the cakes for 20-25 minutes bake time until a toothpick inserted comes out clean.

Cool the cakes on a cooling rack completely before decorating.

STEP 5: Beat cream cheese and butter. Using a mixer, beat the butter and cream cheese on high speed for 2-3 minutes until it is super fluffy and creamy.

Next, slowly add in the powdered sugar and cocoa powder and mix on low speed until combined.

TIP: Sift the powdered sugar and cocoa powder together in a medium bowl before adding to the mixing bowl.

STEP 6: Add wet ingredients. Next, add the salt and vanilla extract and mix on high speed until creamy.

Use a rubber spatula to scrape the bowl at least 2 times, so it is all mixed together. The chocolate frosting will become lighter in color as it beats.

Assembling The Cake

• Items that will be helpful in cake decoration: turntable, icing offset spatulas, straight icing spatula, cake scrapper, cake leveler (or a bread knife), and a cake carrier.
• Start by cutting the top of the cake (the dome of the cake) off using a cake leveler or bread knife.
• Place the 1st cake layer down and spread 3/4th cup of frosting over the cake. Make sure the frosting layer is even.
• Place the second cake layer with the bottom of the cake facing up. this gives the flattest edges possible when decorating.
• Since this cake is so small, I felt it didn’t need a crumb coat layer of frosting. So, you can frost the rest of the cake!

Decorating the Cake

On the top of the cake I took the offset icing spatula and created dramatic swirls on the top. There is enough frosting to do some piping bag swirls, but I chose not to on this cake.

Then, to decorate it, I added mini chocolate chips and chocolate sprinkles to the top of the cake.

You could also top the cake with fresh berries or a chocolate ganache drip.

Important Note: Make sure to place the cake in the freezer for 10 minutes to set the frosting before cutting into it. If you are storing the cake in the fridge before serving then there is no need to freeze the cake because it is already set.

FAQ

Storing and Freezing

Store this mini chocolate cake in an airtight container like a cake carrier. Store in the fridge up to 5 days.

The cake taste best at room temperature.

Freezing

The cake can be frozen in individual cake slices. Wrap the slices in plastic wrap and freeze up to 30 days. Thaw for 1 hour before eating.

Other Cake Recipes To Try

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.