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    Home » Recipes » Dessert

    6 inch Chocolate Cake Recipe

    January 27, 2023 by Kristen Espino Leave a Comment

    43 shares
    Jump to Recipe Print Recipe

    This three layer 6 inch chocolate cake recipe is the perfect cake for celebrations like Valentine's Day, date night, or anniversaries. Layers of devil's food cake, sandwiched in between luscious chocolate cream cheese and shaved chocolate on top.

    6 inch chocolate cake recipe with chocolate cream cheese frosting and fresh raspberries.

    Sometimes, we just want a cake without a ton of leftovers. This 6 inch chocolate cake recipe is perfect for two or smaller gatherings. The chocolate cake is moist, decadent, fudgy and bursting with chocolatey flavor.

    The chocolate cream cheese is made with dutch process cocoa powder and has an intense chocolate flavor without being too sweet. It is guaranteed to please any chocolate lover!

    Interested in more chocolate desserts, make sure to try my Rich and Fudgy Peanut Butter Cup Brownies and Black Forest Cake Ice Cream.

    Jump to:
    • Why You Will Love This Recipe
    • Ingredient Notes
    • Step By Step Instructions
    • Assembling The Cake
    • Expert Baking Tips
    • FAQ
    • Storing and Freezing
    • 📖 Recipe

    Why You Will Love This Recipe

    • Moist chocolate cake- This recipe is made with moist devil's food cake. Each layer is baked separately in its own pan, which helps the cake bake evenly and maintain its super soft texture. You can make it 3 layers like I did, or if you want thicker cake layers, bake them in two pans.
    • Chocolate cream cheese frosting- I created a frosting that combines both butter and cream cheese. It's rich and bold and isn't overly sweet like other frostings.
    • Easy to make- This cake does not require a mixer and can easily be made inside one bowl. You can decorate it however you like and serve with with fresh strawberries or raspberries.
    • Perfect for smaller occasions- This cake serves 8 generous portions which makes it great for smaller birthdays, Valentine's Day or even when you're craving chocolate and do not want a ton of leftover cake.
    Slice of 6 inch chocolate cake recipe with chocolate frosting and raspberries.

    Ingredient Notes

    • Cocoa powder- I recommend using dutch process cocoa powder which has a very bold and intense chocolate flavor. This is the one I use.
    • Oil- I use canola oil but you can also use vegetable oil.
    • Eggs- Use large eggs and make sure they are at room temperature for 2 hours before mixing your cake.
    • Buttermilk- Use full fat or reduced fat. Pull from the refrigerator 2 hours before baking.
    • Vanilla extract- Use pure vanilla extract for the best flavor. You can also use vanilla bean paste.
    • Hot water- Make sure it is steaming hot. Adding hot water helps the cocoa to "bloom" and bring out the chocolate flavor.
    • Butter- Use unsalted butter and leave it out at room temperature to soften.
    • Cream cheese- Use full fat cream cheese and let it soften at room temperature for a few hours before mixing.
    • Powdered sugar- Always sift your powdered sugar to remove any clumps.
    Top view of chocolate cake with chocolate frosting, shaved chocolate and fresh raspberries.

    Step By Step Instructions

    STEP 1: Prepare pans. Spray and line 3 (6 inch) cake pans with parchment paper. I line the sides, as well as the bottom.

    STEP 2: Sift dry ingredients. First, sift together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.

    Sifted flour, cocoa powder, sugar, baking soda, and salt.
    Eggs, oil, buttermilk, and vanilla extract.

    STEP 3: Mix wet ingredients. Next, mix together oil, buttermilk, egg, and vanilla extract in a measuring cup or small bowl.

    STEP 4: Combine wet and dry ingredients. Pour wet ingredients into dry ingredients. Then, use a whisk to combine. Do not over mix.

    Dry ingredients mixed in with wet ingredients.
    Chocolate cake batter.

    STEP 5: Add hot water. Heat water until steaming. Carefully whisk hot water into cake mixture. Whisk until smooth.

    Then, pour batter into cake pans. I use an ice cream scoop to divide the batter evenly among the pans. You can also use a scale to be more accurate.

    STEP 6: Bake cake. Inside a 350°oven, bake cakes for 18-20 minutes or until a toothpick is inserted and comes out clean.

    Baked chocolate cakes on cooling rack.
    Chocolate cream cheese frosting.

    Let the cakes cool completely before removing from the pan. If the centers of the cake are uneven, I use a serrated knife to level them off. This will help make frosting a lot easier.

    STEP 7: Make frosting. Inside a bowl, add softened cream cheese and butter. Sift powdered sugar, cocoa powder, and salt.

    6 inch chocolate cake with chocolate cream cheese frosting.
    3 layers of chocolate cake with 2 layers of chocolate cream cheese frosting.

    Then, use a hand mixer to beat the ingredients together until smooth. Scrape down the sides of the bowl with a rubber spatula. Next, add vanilla and mix one more time to combine.

    Assembling The Cake

    Here are some tips on how to assemble a layered cake.

    • Items needed in assembling a cake: Turn table, serrated knife or cake leveler, off set spatula, cake icing tip, and cake scraper.
    • Remove the cooled cakes from the pan. Use a cake leveler or serrated knife to level them if needed.
    • Spread a small amount of frosting onto your cake plate. Place the first layer of cake down. Add a small amount of frosting onto the cake. I use a medium size ice cream scoop so that each layer has the same amount of frosting.
    • Use an offset spatula to spread evenly.
    • Place the second layer of cake on top. Repeat with frosting.
    • Lastly, add the third layer of cake with the bottom of the cake facing up. This will give you a flat base when decorating.
    • At this point, you can crumb coat the cake or if you feel comfortable, completely cover the cake with frosting. Use Wilton 1M tip to pipe rosettes on top.
    3 layer 6 inch chocolate cake recipe.

    Expert Baking Tips

    When measuring, make sure to spoon and level your flour. Do not scoop the flour from the canister. This will yield too much flour and cause your cake to be dry. Always use the scoop and level method.

    Make sure to use room temperature ingredients. Cold ingredients can ruin the texture in your batter, as well as create lumps inside your frosting. Having room temperature ingredients mix up more smoothly and beautifully.

    Sift your dry ingredients. Sifting is essential in baking for a couple of reasons. One, it removes any clumps that could ultimately show up in your finished cake, and it helps evenly mix each dry ingredient before you incorporate the wet ingredients

    Use dutch process cocoa powder. Trust me, it makes a big difference in taste and the appearance. This type of cocoa powder produces a bold and intense chocolate flavor. It also gives a dark, rich color to the final cake.

    Don't skip the salt inside the cake or the frosting. Adding a touch of salt enhances the chocolate flavor.

    FAQ

    Can I make this into a two layer cake?

    Yes, you can. If you want thicker cake layers, use two 6 inch pans. Adjust the baking time if needed.

    How do I know when the cakes are finished baking?

    The key to keeping these cakes moist is to not over bake them, which can happen very quickly if you leave them in the oven too long. A good way to determine if the cake is finished is by simply inserting a toothpick in the center of each cake. Another way is to gently press on the center of the cake. If it springs back, it's done.

    What kind of frostings can I use with this cake?

    This cake pairs beautifully with many different frostings. Swiss meringue buttercream, American buttercream, cream cheese frosting, and chocolate ganache are all great options.

    Sliced 6 inch chocolate cake recipe with fresh raspberries.

    Storing and Freezing

    This 6 inch chocolate cake recipe is best kept at room temperature. Store it under a cake dome or inside a cake carrier. You can also refrigerate it for up to 5 days.

    Freezing

    To store unfrosted cake layers, wrap them with plastic wrap. Then, wrap them with aluminum foil to keep them moist and fresh. Freeze for up to 30 days.

    Thaw cake layers inside the refrigerator or on the counter at room temperature for 1 hour.

    To freeze frosted cake, place uncovered cake inside the freezer for 1 hour to help set the frosting. Then, wrap the entire cake with two layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 1 month.

    To thaw, place cake inside refrigerator overnight or leave at room temperature for a few hours.

    Other Dessert Recipes To Try

    • Loaded M&M Rice Krispie Treats
    • Peanut Butter Nutella Cookies
    • Strawberry and White Chocolate Cheesecake
    • Peach Cobbler Egg Rolls

    If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!

    Let's stay connected on social media. Tag me on Instagram @theepicureanmouse. Make sure to follow me on Pinterest for more delicious family recipes.

    📖 Recipe

    6 Inch Chocolate Cake Recipe

    Kristen-The Epicurean Mouse
    This three layer 6 inch chocolate cake recipe is the perfect cake for celebrations like Valentine's Day, date night, or anniversaries. Layers of devil's food cake, sandwiched in between luscious chocolate cream cheese frosting and shaved chocolate on top. 
    3.20 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 20 mins
    Decorating Time 30 mins
    Total Time 1 hr 20 mins
    Course Dessert
    Cuisine American
    Servings 8 slices
    Calories 527 kcal

    Ingredients
      

    • 1 cup All purpose flour
    • 1 cup White granulated sugar
    • ¼ cup+2 Tbsp Cocoa powder dutch process
    • 1 teaspoon Baking soda
    • ½ teaspoon Salt
    • 1 Large egg room temperature
    • ½ cup Canola oil
    • ½ cup Buttermilk room temperature
    • 2 teaspoon Vanilla extract
    • ½ cup Hot water

    Chocolate Cream Cheese Frosting

    • 8 oz Cream cheese softened
    • ½ cup Butter unsalted, room temperature
    • 3 cups Powdered sugar sifted
    • ¾ cup Cocoa powder sifted
    • ¼ teaspoon Salt
    • 1 teaspoon Vanilla extract

    Instructions
     

    • Preheat oven to 350°.
    • Spray and line 3 (6 inch) cake pans with parchment paper. I line the sides, as well as the bottom. 
    • First, sift together flour, sugar, cocoa powder, baking soda, and salt in a large bowl. 
    • Next, mix together oil, buttermilk, egg, and vanilla extract in a measuring cup or small bowl. 
    • Pour wet ingredients into dry ingredients. Then, use a whisk to combine. Do not over mix.
    • Heat water until steaming. Carefully whisk hot water into cake mixture. Whisk until smooth.
    • Pour batter into cake pans. I use an ice cream scoop to divide the batter evenly among the pans. You can also use a scale to be more accurate.
    • Bake cakes for 18-20 minutes or until a toothpick is inserted and comes out clean. 
    • Let the cakes cool completely before removing from the pan. If the centers of the cake are uneven, I use a serrated knife to level them off. This will help make frosting a lot easier. 

    Chocolate Cream Cheese Frosting

    • Inside a bowl, add softened cream cheese and butter. Sift powdered sugar, cocoa powder, and salt directly over the bowl.
    • Then, use a hand mixer to beat the ingredients together until smooth. Scrape down the sides of the bowl with a rubber spatula. Next, add vanilla and mix one more time to combine. 

    Assemble

    • Place the first layer of cake down. Add a small amount of frosting onto the cake.
    • Use an offset spatula to spread evenly.
    • Place the second layer of cake on top. Repeat with frosting.  Lastly, add the third cake layer with the bottom of the cake facing up.
    • At this point, you can crumb coat the cake or if you feel comfortable, completely cover the cake with frosting. Use Wilton 1M tip to pipe rosettes on top. 
    • Top with shaved chocolate, mini chocolate chips, or chocolate sprinkles. Serve with fresh raspberries.

    Nutrition

    Calories: 527kcalCarbohydrates: 93gProtein: 7gFat: 38gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 81mgSodium: 562mgPotassium: 272mgFiber: 5gSugar: 27gVitamin A: 790IUCalcium: 70mgIron: 3mg
    Keyword small cake, chocolate cake, chocolate frosting, easy, luscious, layered cake
    Tried this recipe?Let us know how it was!

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    Hi I'm Kristen!

    The creator and recipe maker for The Epicurean Mouse. I'm a professional Pastry Chef turned stay at home mom who loves to create delicious family-friendly recipes for you to make at home.

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