This small 4-inch chocolate cake is the perfect treat for anyone craving a cozy, delicious dessert without the commitment of a large cake. Ideal for small celebrations, birthdays, or just a sweet indulgence, it combines moist, tender layers with rich chocolate buttercream.

Why You’ll Love This Recipe

This small chocolate cake is not only adorable but also packed with flavor. With easy-to-find ingredients, it’s a quick bake that yields three beautiful layers of rich, chocolatey goodness. It’s perfect for those who want a smaller cake without compromising on flavor, making it ideal for any occasion. Whether it’s for a celebration or just because, this cake will satisfy your chocolate cravings!

Ingredients

1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup vegetable oil
1/4 cup buttermilk (or alternative milk)
1 large egg
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/2 tsp vanilla extract
1/4 cup boiling water

For the chocolate buttercream:

1/2 cup unsalted butter, softened
1/4 cup cocoa powder
2 cups powdered sugar
1 tbsp heavy cream (or milk)
1/4 tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour three 4-inch cake pans, lining the bottoms with parchment paper for easy removal.
Mix the Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Mix the Wet Ingredients: In a separate bowl, mix together the oil, buttermilk, egg, granulated sugar, brown sugar, and vanilla extract until smooth.
Combine: Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Stir in the boiling water. The batter will be thin, but this ensures a moist cake.
Bake: Divide the batter evenly among the three prepared pans. Bake for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Prepare the Buttercream: While the cakes are cooling, beat together the softened butter and cocoa powder until smooth. Gradually add powdered sugar, vanilla extract, and heavy cream, and beat until the frosting is light and fluffy.
Assemble the Cake: Once the cakes are completely cool, frost the top of each layer with chocolate buttercream. Stack the layers, applying frosting between each, and then spread a thin crumb coat over the entire cake. Chill for 10 minutes to set the crumb coat, then finish frosting the cake with the remaining buttercream.

Servings and Timing

Servings: 6
Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: 40-45 minutes

Variations

Gluten-Free: Swap all-purpose flour with your favorite gluten-free flour blend. Be sure to follow gluten-free baking tips for the best results.
Dairy-Free: Use dairy-free butter, plant-based milk, and an egg replacer to make this cake dairy-free.
Flavor Twist: Add a teaspoon of coffee or a pinch of cinnamon to the batter for a subtle flavor boost.

Storage/Reheating

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Freezing: The cake layers can be frozen for up to 3 months. Wrap each layer tightly in plastic wrap and aluminum foil before freezing.

FAQs

1. Can I use a different size pan for this recipe?

Yes, this recipe works for 6-inch pans too. It will make slightly fewer layers, so adjust the baking time accordingly.

2. How can I make the frosting less sweet?

To reduce the sweetness, try using chocolate Russian buttercream or Italian meringue buttercream, which are less sugary.

3. Can I make this cake ahead of time?

Yes, you can bake the cake layers in advance and freeze them. Frost when ready to serve.

4. Is there a substitute for buttermilk?

Yes, you can use full-fat yogurt, sour cream, or plant-based milk as a substitute.

5. How do I prevent the cake from sticking to the pans?

Grease and flour the pans thoroughly or use parchment paper to line the bottoms before adding the batter.

6. Can I make this cake without eggs?

You can substitute the egg with a flaxseed egg or other egg replacers.

7. What can I use instead of vegetable oil?

Any flavorless oil, such as canola or sunflower oil, will work well in this recipe.

8. How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

9. Can I add fillings to this cake?

Yes! You can add fruit preserves, whipped cream, or chocolate ganache between the layers for an added treat.

10. Can I freeze the frosting?

Yes, leftover frosting can be stored in the fridge for up to a month or frozen for up to 3 months.

Conclusion

This small 4-inch chocolate cake is a delightful and easy-to-make dessert perfect for any small celebration or as a treat for yourself. With rich layers and a decadent chocolate buttercream, it’s a miniature version of a classic chocolate cake that will impress anyone who tries it!