This tender, small chocolate cake is made in an 8 by 8-inch pan and is moist, fluffy, and frosted with a luscious chocolate frosting.
This small chocolate cake is the perfect cake when you're craving something rich and satisfying but don’t need a full-sized cake.
Baked in an 8x8-inch pan, it’s just the right size for a few servings, making it great for small gatherings, date nights, or cozy weekends at home.
The cake itself is incredibly moist and fluffy, with a deep chocolate flavor that comes from quality cocoa powder. The cake is made in one bowl and is fluffy, moist, and tender.
It is topped with chocolate frosting that has melted chocolate and cocoa powder for a rich chocolate flavor. The frosting is creamy, smooth, and full of chocolatey goodness.
For more delicious chocolate cake recipes, check out my chocolate brooklyn blackout cake, chocolate caramel cake, and Matildas chocolate cake.
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Why this recipe works
- Texture- this cake has a classic moist, and tender chocolate cake texture that goes perfectly with the silky smooth chocolate frosting.
- Chocolate flavor- if you are a chocolate lover, you are going to fall in love with this cake! It has a rich chocolate flavor from the cocoa powder and coffee that enhances the chocolate flavor.
- Small batch- this cake is perfect for you if you want to make a chocolate cake but don’t want a large cake like a layer cake. This is the perfect portion for that!
- One bowl cake- one of the best things about this recipe is that it's so easy to make and is made in one bowl which means that there are minimal dishes to wash and clean up.
- Chocolate frosting- the final touch for this delish cake is an easy chocolate frosting that is made with cocoa powder and melted dark chocolate that gives a strong chocolate flavor.
This post is sponsored by Scharffen Berger Chocolate Maker. All thoughts are my own. Thank you for supporting the brands that make Rich And Delish possible!
Ingredients
Before you start to make this mini chocolate cake recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Flour– I used all-purpose flour for this recipe. Self-rising flour and cake flour will work great as well.
Dutch cocoa powder– I like to use Dutch-process cocoa powder for our cake because I like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Baking powder and baking soda – to allow the cake to rise. Make sure that your baking powder and baking soda aren’t expired.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Castor sugar will work great as well.
Vegetable oil – I used vegetable oil for this recipe. Canola oil will work great for this recipe.
Eggs– to give the cake a good structure. Make sure you’re using room-temperature eggs.
Buttermilk– gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Hot coffee– make a strong hot coffee, you can use espresso, or instant coffee, both will work.
Vanilla extract– vanilla extract is an essential ingredient for baking.
Salt– I used kosher salt for this recipe. Salt doesn’t give the cake a salty taste; it helps to enhance the chocolate flavor.
For the chocolate frosting
Butter- Use unsalted butter that is at room temperature. Remove the butter from the fridge 1-2 hours before making the frosting.
Dark chocolate- Use the best quality semisweet or dark chocolate bars for the best flavor. Using the best quality dark chocolate is very important in this recipe.
I used Scharffen Berger chocolate. Their new 62% semisweet dark chocolate baking portions are perfect for this recipe.
Powdered sugar- you will need powdered sugar for this recipe. You don’t have to buy powdered sugar; you can simply make it at home by blending granulated sugar in a blender or food processor.
Cocoa powder- You can use Dutch-processed cocoa powder or natural cocoa powder for this.
Instructions
Preheat an oven to 180°C (350°F) and prepare an 8x8 inch cake pan with parchment paper.
Into a large mixing bowl, add the eggs, vegetable oil, vanilla extract, salt, buttermilk, and sugar, and sift the cocoa powder. Mix with a whisk until well combined.
Add the flour, baking powder, baking soda, and hot coffee, and mix with a whisk until well combined.
Pour the batter into the prepared baking pan and bake in a 180c (350f) preheated oven for about 30 minutes or until a toothpick inserted into the cake comes out clean.
Make the chocolate buttercream
Into a large mixing bowl, add the soft butter, powdered sugar, heavy cream, cooled dark chocolate, kosher salt, and vanilla extract, and sift in the cocoa powder. Mix on low speed until the frosting comes together.
Increase the speed to medium to high speed and mix for about 3 minutes until the frosting is silky and smooth.
Top the room-temperature cake with the frosting and make a wave pattern with a spatula.
Expert Tips
- Don’t skip the coffee in the cake, you can’t taste the coffee, it simply enhances the chocolate flavor.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and buttermilk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Make sure that you are using fresh ingredients like baking soda and baking powder. If they are expired your cake will not rise up beautifully.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Serve at room temperature for optimal taste. Bring the chocolate cake to room temperature before serving to ensure that the frosting is creamy and not hard and will melt in your mouth.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Let the cake cool for at least an hour before frosting. This prevents crumbling and ensures the frosting won't melt.
- Serve at room temperature for optimal taste. Bring the chocolate cake to room temperature before serving to ensure that the frosting is creamy and not hard and will melt in your mouth.
Faq's
I like to use Dutch-processed cocoa powder because it gives the cake a deeper, richer chocolate taste. I highly recommend not replacing the Dutch cocoa powder with natural cocoa powder.
No! you can’t taste the coffee. Adding the coffee simply enhances the chocolate flavor. So, don’t skip the coffee on the cake!
Chocolate cake is made from a combination of flour, sugar, cocoa powder, eggs, butter or oil, and leavening agents like baking powder or baking soda.
Yes, an 8-inch cake is considered small to medium in size. It’s perfect for serving about 8–10 people, making it ideal for smaller gatherings or everyday desserts.
Storing
This cake will last up to 4 days in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
Freezing
You can freeze the cake either whole or in slices:
Whole cake- Chill the cake in the fridge for 1 hour to set the frosting, then wrap it tightly in plastic wrap and foil. Store in a cake box or an airtight container and freeze for up to 2 months.
Slices- Freeze individual slices on a parchment-lined tray until firm, then wrap each slice in plastic wrap and store in a freezer-safe bag or container.
To thaw- Place in the fridge overnight, then let sit at room temperature for 30 minutes before serving.
Make it ahead of time
You can make this cake ahead by freezing the cake itself ahead of time (without the frosting). Wrap the cake with a few layers of plastic wrap and freeze for up to 2 months.
Thaw at room temperature for 1-2 hours or in the fridge overnight.
When you are ready to frost and assemble the cake, make the frosting according to the instructions, and assemble the cake as written in the instructions!
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Egg-free- to make this cake egg-free, replace the eggs with ⅓ cup of applesauce.
Dairy-free- you can make this cake dairy-free by replacing the buttermilk with dairy-free milk and using your favorite dairy-free chocolate frosting.
Variations
Frosting- you can use your favorite frosting for this cake like classic chocolate frosting, caramel frosting, chocolate ganache frosting, dark chocolate frosting, etc.
Cupcakes- make this cake into cupcakes! This batter will make about 8 cupcakes.
Orange zest- add finely grated orange zest to the cake batter and frosting for a citrusy twist that complements the rich chocolate flavor.
Nuts- incorporate chopped walnuts or pecans into the cake batter and sprinkle some on top of the frosting for added texture and flavor.
Mini chocolate chips- mix mini chocolate chips into the cake batter to create mini pockets of melty chocolate.
Salted caramel drizzle- top the chocolate frosting with a generous drizzle of salted caramel sauce for a sweet and salty contrast.
Raspberry- add a layer of raspberry compote on the frosting and garnish with fresh raspberries on top.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together.
- Electric hand mixer- For the frosting.
- Offset spatula- For spreading the frosting smoothly.
- Measuring cups and spoons – To measure your ingredients accurately.
- Cooling rack – To let the cake cool evenly after baking.
- Rubber spatula- For folding ingredients and scraping down the bowl.
- 8 by 8 inch pan- The perfect size for a small batch cake.
More chocolate recipes
Double chocolate banana bread- This double chocolate banana bread is filled and topped with chocolate chips, extra moist, and melt in your mouth delicious.
Best ever chocolate muffins- This is the most amazing chocolate cupcake recipe. These chocolate cupcakes are moist, fluffy, full of rich chocolate flavor, and come together in one bowl.
Favorite chocolate cake- This is the best ever chocolate cake ever. I’ve been searching for the best one bowl chocolate cake recipe for so long and found it and can’t wait to share it with you!
If you tried this chocolate square cake recipe, don’t forget to leave a rating and a comment below. I love hearing from you.
If you liked this recipe
📖 Recipe
Small Chocolate Cake (Small Batch)
Ingredients
- 1 ¾ cups Flour
- ⅓ cup Dutch cocoa powder
- ½ teaspoon baking soda
- 1 ½ teaspoon Baking powder
- 1 ¼ cup Granulated sugar
- ⅓ cup Vegetable oil
- 2 Eggs
- ½ cup Buttermilk
- ⅔ cup Hot coffee
- 1 teaspoon Vanilla extract
- ⅓ teaspoon Salt
For the chocolate frosting:
- 1 cup Butter room temp, unsalted
- 2.1 oz Dark chocolate melted and cooled
- 1 ¼ cup Powder sugar
- ⅓ cup Cocoa powder
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 2-4 tablespoon Milk
Instructions
- Preheat an oven to 180c (350f) and prepare an 8×8 inch cake pan with parchment paper.
- Into a big mixing bowl, add the eggs, vegetable oil, vanilla extract, salt, buttermilk, sugar, and sift the cocoa powder. Mix with a whisk until well combined.
- Add the flour, baking powder, baking soda, hot coffee, and mix with a whisk until well combined.
- Pour the batter into the prepared baking pan and bake in a 180c (350f) preheated oven for about 30 minutes or until a toothpick inserted into the cake comes out clean.
Make the chocolate buttercream:
- Into a big mixing bowl, add the soft butter, powdered sugar, heavy cream, cooled dark chocolate, kosher salt, and vanilla extract, and sift in the cocoa powder. Mix on low speed until the frosting comes together.
- Increase the speed to medium to high speed and mix for about 3 minutes until the frosting is silky and smooth.
- Top the room-temperature cake with the frosting and make a wave pattern with a spatula.
Notes
- Don’t skip the coffee in the cake, you can’t taste the coffee, it simply enhances the chocolate flavor.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and buttermilk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter; you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Make sure that you are using fresh ingredients like baking soda and baking powder. If they are expired, your cake will not rise beautifully.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Serve at room temperature for optimal taste. Bring the chocolate cake to room temperature before serving to ensure that the frosting is creamy and not hard, and will melt in your mouth.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Let the cake cool for at least an hour before frosting. This prevents crumbling and ensures the frosting won't melt.
- Serve at room temperature for optimal taste. Bring the chocolate cake to room temperature before serving to ensure that the frosting is creamy and not hard, and will melt in your mouth.
Nannyb says
Rich and delish is spot on! This cake is absolutely delicious. Moist and dense crumb with rich chocolate taste and the frosting is next level scrumptious. Perfect size for a small family. Best chocolate cake I have ever made and I’m old! Thank you for this recipe!
Mary Y. says
I wanted a small cake since it’s just me and I was craving a chocolate dessert. This was perfect and so yummy! I substituted sour cream for the liquid in the frosting because it’s what I had on hand. I will make this again.
Layla Schaerer says
This was the best chocolate cake ever!!!
deb says
can castor sugar be used instead of granulated
RichandDelish says
Yes.
deb says
I am wanting to bake this cake, but our australian cups are different, if I am using 270g of flour(1 3/4 cups) will the ratio of the baking powder and baking soda remain the same? Also could I sub the all purpose flour for self raising?, if so, would I still need to use any baking powder and baking soda
Thanks
RichandDelish says
Hi Deb, I suggest weighing the ingredients in grams for the most accurate measurements.
Stephanie Joos says
I’ve never had luck baking chocolate cake from scratch so I grabbed this recipe because it’s smaller and it’s just me and my husband so it seems perfect. It is currently cooling, but I like the way it smells and it looks good and I’m sure that it will taste delicious.
Sam says
I baked it in an 8” round metal plan and it took about 45 minutes instead of 30. I also topped it with a powder sugar dusting instead of the icing. It came out great!
Linda says
Hi I know this cake will be good! Can I substitute heavy whipping cream for the buttermilk? Or will it alter the texture of the cake? I have all the ingredients but can’t afford to buy buttermilk right now. Ty.
RichandDelish says
Hi Linda, you can make homemade buttermilk with milk and lemon or vinegar. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes. Hope this helps.
Helena says
Delicious, even better the next day.
Made a ganache as frosting, Yum!
doris says
the cake looks good but I would have to use water not coffee since I don't rink the stuff
Jessie says
I made this recipe a couple of weeks ago. Holy mama it is good. I'm not someone who bakes cakes often but I've been wanting to practice without making something massive. This cake was delicious and the recipe was easy to follow. I will be back for more :).
Debra says
made this cake to day iam so upset.. it sank in the middle. it is cooked . this has never happened to me
RichandDelish says
That is can happen for a variety of reasons. This could happen if you didn't measure your flour correctly, didn't preheat the oven, or opened the oven door in the middle of it baking.
Ash says
Could this be halved and baked in an 8" x 4" loaf tin? If so how should the baking time/temperature be adjusted?
RichandDelish says
Yep! The baking time should be about the same, but check it 5 minutes before the timer stops. When a toothpick inserted into the cake comes out with a few moist crumbs, it's ready!
Becky says
Best recipe for chocolate cake!
Jhon says
Moist and fluffy chocolate cake. So delicious.