Mini Chocolate Cake
This mini chocolate cake is a moist 6-inch chocolate cake topped with fluffy chocolate buttercream. An easy small cake perfect for four servings.
Servings: 4 servings
Calories: 704kcal
Ingredients
For the cupcakes:
- 6 tablespoons (45 g) all purpose flour spooned and leveled
- ¼ cup (21 g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg room temperature
- 6 tablespoons (75 g) granulated white sugar
- 1 teaspoon vanilla extract
- ¼ cup (60 mL) neutral-tasting oil (I used avocado)
- ¼ cup (60 ml) buttermilk room temperature
For the frosting:
- 10 Tablespoons (1 1/4 sticks, 141 g) unsalted butter softened
- 1 ¼ cups (141 g) powdered sugar
- 1 Tablespoons heavy cream
- 1 teaspoons vanilla extract
- 6 Tablespoons (32 g) unsweetened cocoa powder or Dutch Process
- Sprinkles for decorating
Instructions
For the cupcakes
- Preheat and prepare pan. Preheat the oven to 350° F (180°C). Grease and line a 6-inch cake pan with parchment paper.
- Combine dry ingredients. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt and set aside. 6 tablespoons (45 g) all purpose flour ¼ cup (21 g) unsweetened cocoa powder ½ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt
- Combine wet ingredients. In a second mixing bowl, whisk together egg, sugar, vanilla extract, oil, and buttermilk. 1 large egg 6 tablespoons (75 g) granulated white sugar 1 teaspoon vanilla extract ¼ cup (60 mL) neutral-tasting oil (I used avocado) ¼ cup (60 ml) buttermilk
- Add the dry ingredients. Add the dry ingredients to the wet ingredient mixture, mixing just until combined. Do not overmix.
- Bake. Pour the batter into the prepared cake pan. Bake 25-28 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pan for 5 minutes,
For the frosting
- In a stand mixer, fitted with a paddle attachment, cream the butter first until light and fluffy on medium-high speed, for about 1 minute. 10 Tablespoons (1 1/4 sticks, 141 g) unsalted butter
- With the mixer on low speed, slowly add in the in the powdered sugar, ¼ cup at a time. And then once incorporated, mix on medium-high sped for about 1 to 2 minutes until light and fluffy. 1 ¼ cups (141 g) powdered sugar
- With ther mixer on low, add the vanilla extract and heavy cream. Mix on low to combine. 1 Tablespoons heavy cream 1 teaspoons vanilla extract
- Add in the cocoa powder and mix on low speed at first until incorporated. 6 Tablespoons (32 g) unsweetened cocoa powder or Dutch Process
- Increase the speed to medium-high speed and mix for 8 minutes until light and fluffy. Scrape down the bowl as needed. Use right away, or store in the fridge, in a covered container for up to 5 days.
- Spread the frosting on the top and sides of the cooled cake. Top with sprinkles
Notes
- Oil: I used avocado oil, but another neutral-tasting oil such as canola or vegetable oil can be substituted.
- Buttermilk: If you don't have buttermilk, you can use a homemade buttermilk substitute, although regular buttermilk will give you the best texture. Read how to make buttermilk.
- Cocoa powder: Natural unsweetened cocoa powder is recommended for the cake. Either natural or Dutch-process cocoa powder can be used for the frosting.
- Storage: Keep the cake covered at room temperature for up to 1 day or refrigerate for up to 4 days.
- Freezing: The unfrosted cake can be wrapped tightly and frozen for up to 3 months. Thaw completely before frosting.
Nutrition
Calories: 704kcal | Carbohydrates: 73g | Protein: 6g | Fat: 47g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 254mg | Potassium: 310mg | Fiber: 5g | Sugar: 56g | Vitamin A: 1014IU | Vitamin C: 0.02mg | Calcium: 75mg | Iron: 3mg