6 Inch Chocolate Cake 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 frosting and shaved chocolate on top.

Course Dessert

Cuisine American

Keyword small cake, chocolate cake, chocolate frosting, easy, luscious, layered cake

Prep Time 30

Cook Time 20

Decorating Time 30

Total Time 1 20

Servings slices

Calories 527

Author Kristen-The Epicurean Mouse

Ingredients

1 cup All purpose flour spooned and leveled, sifted
1 cup White granulated sugar
1/4 cup+2 Tbsp Cocoa powder dutch process, sifted
1 tsp Baking soda
1/2 tsp Salt
1 Large egg room temperature
1/2 cup Canola oil
1/2 cup Buttermilk room temperature
2 tsp Vanilla extract
1/2 cup Hot water

Chocolate Cream Cheese Frosting

8 oz Cream cheese softened
1/2 cup Butter unsalted, room temperature
3 cups Powdered sugar sifted
3/4 cup Cocoa powder sifted
1/4 tsp Salt
1 tsp 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.

Notes

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.

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