This 6-inch Single Layer Chocolate Cake is soft, moist, and just the right amount of chocolate to enjoy alone or share with someone special. Serve it simply with a dusting of powdered sugar or top it with a small batch of milk chocolate frosting and rainbow jimmies. Don’t forget a cold glass of milk!
Table of Contents
- Why You’ll Love this Recipe
- Ingredients Needed
- How to Make This Recipe
- Can I Make this Recipe in Advance?
- How to Freeze a Single Layer Cake (Unfrosted)
- Can I Freeze Frosted Cake Slices?
- Recommended Baking Tools
- More Small Batch Desserts to Enjoy!
- Single Layer Chocolate Cake Recipe
Why You’ll Love this Recipe
- Single 6-inch layer—perfect for small gatherings or solo dessert cravings
- Soft, moist texture with rich chocolate flavor
- Easy to prepare with common pantry ingredients
- Optional milk chocolate frosting for a small, indulgent finish
- Decorate with rainbow jimmies for a cheerful touch
If you love chocolate cake but don’t want multiple layers, this compact 6-inch cake is a great solution. Adapted from a small-batch cupcake recipe, it’s simple to make and tastes fantastic.
Ingredients Needed
Most of these ingredients are likely already in your pantry.
- All-purpose flour — basic wheat flour works well.
- Granulated sugar and light brown sugar — light brown should be lightly packed.
- Unsweetened cocoa powder — regular or extra-dark cocoa is fine; dutch process not tested.
- Baking powder and baking soda — make sure they’re fresh.
- Salt — a pinch to balance the flavors.
- One large egg — room temperature is best.
- Milk — 1% used here, but 0–whole milk will work; nondairy not tested.
- Vegetable oil — adds moisture.
- Vanilla extract — pure vanilla for best flavor.
- Hot water — hot to the touch but not boiling; used to bloom cocoa and dissolve optional espresso.
Optional Ingredients
- Dark chocolate — a small amount melted into the batter adds depth.
- Espresso powder or instant coffee — dissolved in the hot water to boost chocolate flavor.
- Rainbow jimmies — for garnish when using frosting.
How to Make This Recipe
No stand mixer required for the cake. Mixing by hand with bowls, whisks, and a spatula is sufficient. For the frosting, a hand mixer or stand mixer makes it easier to achieve a smooth texture.
Prep the pan. Generously grease and flour a 6-inch pan or use a flour-based baking spray and a parchment circle for easy removal.
Don’t overmix. Combine dry and wet ingredients until just mixed—stop when you no longer see streaks of flour. Overmixing can make the cake dense.
Optional additions. Add melted dark chocolate or dissolved espresso for extra depth. Note: melted chocolate may cause a slight sink in the center—this is normal. Use the toothpick test to ensure doneness.
Use cake strips if you have them. They help the cake bake evenly and keep the top flatter.
Cool completely. Cool the cake in the pan 10 minutes, then invert onto a wire rack to finish cooling. If you plan to frost the same day, be sure the cake is fully cool to avoid melting the frosting.
Keep it simple if you want. A dusting of powdered sugar is an easy alternative to frosting and still satisfies chocolate cravings.
Can I Make this Recipe in Advance?
Yes. The 6-inch unfrosted cake can be frozen for up to 2 months when wrapped properly. The milk chocolate frosting can be made 2–3 days ahead and refrigerated in a tightly sealed container; bring it back to room temperature and re-whip briefly before using.
How to Freeze a Single Layer Cake (Unfrosted)
- Cool the cake completely.
- Wrap tightly in 2–3 layers of plastic wrap.
- Place in a freezer storage bag and store flat in the freezer.
- Label with the date.
To defrost, move the cake to the refrigerator 2–3 hours before frosting. Keeping it slightly chilled reduces crumbs while frosting.
Can I Freeze Frosted Cake Slices?
Yes. Wrap each slice tightly in plastic wrap 2–3 times, add a layer of aluminum foil, and label. Arrange slices flat in the freezer; they’ll keep up to 2 months. Thaw at room temperature or in the refrigerator.
Recommended Baking Tools
- 6-inch cake pan — a good-quality pan gives even baking.
- Mixing bowls — for dry and wet ingredients.
- Glass measuring cup — useful for melting chocolate.
- Whisks and spatulas — for mixing and folding the batter.
More Small Batch Desserts to Enjoy!
Chocolate Brownie Ice Cream
Mini Strawberry Sheet Cake
Individual No-Bake Strawberry Cheesecakes
Small Lemon Cream Cheese Pound Cake
Single Layer Chocolate Cake
Ingredients
6-inch single layer chocolate cake
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, lightly packed
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 large egg
- 1/4 cup milk
- 2 tbsp vegetable oil
- 1/2 tsp vanilla extract
- 2 tbsp hot water
- 1 oz dark chocolate, melted (optional)
- 1/2 tsp espresso powder (optional), dissolved in hot water
- 1/2 cup rainbow jimmies (optional), for garnish
Small batch milk chocolate frosting
- 2.5 oz milk chocolate chips
- 6 tbsp unsalted butter, room temperature
- 1/3 cup sifted powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/8 tsp salt
- 2 tbsp light corn syrup
- 1 tsp vanilla extract
Instructions
6-inch single layer chocolate cake
- Position the oven rack about one slot above center and preheat to 350°F. Grease and flour a 6-inch cake pan and optionally line the bottom with parchment.
- If using dark chocolate, melt it in 30–45 second increments in a microwave-safe bowl until smooth; set aside to cool slightly.
- In a bowl, whisk together flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk the egg, milk, vegetable oil, vanilla, and hot water mixed with espresso (if using).
- Stir in the melted chocolate (if using).
- Add the dry ingredients to the wet and whisk until just combined—do not overmix.
- Pour batter into the prepared pan and bake 25–28 minutes at 350°F, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.
- When cool, dust with powdered sugar or frost with the milk chocolate frosting and top with rainbow jimmies if desired.
Small batch milk chocolate frosting (optional)
- Melt the milk chocolate in 30–45 second increments in a microwave-safe bowl; set aside to cool slightly.
- Beat butter, sifted powdered sugar, cocoa powder, and salt on medium speed until combined, scraping the bowl as needed.
- Add light corn syrup, vanilla, and melted chocolate; mix until smooth and glossy.
- Frost the completely cooled cake.
Video
Notes
- Recipe adapted from small-batch chocolate cupcake and milk chocolate frosting recipes.
- Store frosted cake in the refrigerator, wrapped lightly, for up to 3 days.
Nutrition
Nutritional information is an estimate and will vary based on ingredients used.
