Description
This Small 4-Inch Chocolate Cake is the perfect solution for anyone craving a rich, chocolatey dessert without the commitment of a large cake. With three tender layers of chocolate and a creamy chocolate buttercream frosting, it’s the ideal treat for small celebrations, birthdays, or just a sweet indulgence. Cozy and delicious, this cake will satisfy your chocolate cravings without the leftovers!
Ingredients
For the Cake:
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup vegetable oil
- ¼ cup buttermilk (or alternative milk)
- 1 large egg
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ tsp vanilla extract
- ¼ cup boiling water
For the Chocolate Buttercream:
- ½ cup unsalted butter, softened
- ¼ cup cocoa powder
- 2 cups powdered sugar
- 1 tbsp heavy cream (or milk)
- ¼ tsp vanilla extract
Instructions
-
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 the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. -
Mix the Wet Ingredients:
In another bowl, mix the vegetable oil, buttermilk, egg, granulated sugar, brown sugar, and vanilla extract until smooth. -
Combine:
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in the boiling water. The batter will be thin, but this ensures a moist cake. -
Bake:
Divide the batter evenly between 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 have completely cooled, frost the top of each layer with the chocolate buttercream. Stack the layers, applying frosting between each, 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.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Make this cake dairy-free by using plant-based milk, dairy-free butter, and an egg replacer.
- Add a teaspoon of coffee or cinnamon for extra flavor depth.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
