Small Chocolate Cake (Eggless) / 6-Inch Chocolate Cake

This Small Eggless Chocolate Cake is moist, soft, super chocolatey, and delicious with tender crumbs. It makes a perfect dessert after being frosted with any of your favorite frosting!

The recipe is straightforward and comes together very quickly with a few ingredients. This small 6-Inch Chocolate Cake yields 6-8 servings, perfect for a little family celebration or a birthday for someone special!

About Small Eggless Chocolate Cake

I often make a chocolate cake because my family loves it. So making a small one is more manageable, and we can also have portion control. 

This 6-Inch Chocolate cake is suitable for a birthday celebration with only a small family. Or if you have a special occasion for just the two of you, go for this cake.

The cake is super moist, soft, super chocolatey, and tempting. Moreover, you can frost this cake with your favorite frosting!

The recipe is incredibly easy, with only a few ingredients, and the batter comes together without an electric mixer.

Texture: This cake is amazingly moist and soft with tender crumbs. It literally melts in the mouth with a velvety texture.

Flavor: Full of chocolate flavor with a sweet hint of vanilla. For this recipe, I frosted the cake with chocolate buttercream, it adds a buttery and chocolatey flavor to the cake.

Ingredients

1. Flour: I make this cake using all-purpose flour or cake flour. And with either one, the cake comes out soft and moist. However, for a more tender and delicate cake, use cake flour. Also, measuring the flour correctly and using the kitchen scale for the best results is essential.
2. Cocoa Powder: I have tried this cake recipe using natural cocoa powder and Dutch-process. And with any cocoa powder, this cake turns out equally delicious. However, my personal favorite is Dutch-process cocoa powder. So go with your preference and use either natural cocoa powder or Dutch-process.
3. Baking Powder and Baking Soda: Both are leavening agents and are essential for this recipe.
4. Salt: It provides a pleasant contrast to the sweetness of the cake.
5. Oil: Oil makes the cake very moist and soft. I made this eggless chocolate cake using canola oil and sunflower oil, and the results were the same. You can use either one or vegetable oil.
6. Granulated Sugar: It provides structure and sweetness to the cake.
7. Milk + White Vinegar: This is a DIY version of buttermilk. It is an easy homemade substitute if you can not find store-bought buttermilk. Instead of white vinegar, lemon juice or apple cider vinegar can also be used. But I prefer white vinegar. Use full-fat or 2% milk to make buttermilk, and do not use low-fat milk.
8. Vanilla: This flavor goes perfectly well with the chocolate cake. Use pure vanilla, if possible, for the best flavors.

Preparing The Baking Pans

• The best practice is to grease the pan and line it with parchment paper. Also, grease the parchment paper.
• If you don’t want to use parchment paper, make sure to spray the pan with non-stick oil spray generously. Or grease the pan with butter and lightly flour it; tap the pan to remove excess flour.

Step-by-Step Directions

Making A Small Chocolate Cake

• Add 2 teaspoon white vinegar to milk, mix, and set aside.
• Instead of white vinegar, we can also use the same amount of lemon or lime juice.

• Sift flour, cocoa powder, baking powder, baking soda, and salt together in a bowl, and whisk well.

• Add granulated sugar and mix until well combined.

• Mix oil, prepared buttermilk (milk + white vinegar), and pure vanilla in a large mixing bowl.

• Add dry ingredients into wet, and mix until well combined. But do not overmix.

• Pour the batter evenly into two pans. We can weigh the batter and pour the same exact amount of batter into each pan for even distribution.
• Bake the cake layers for 25 – 30 minutes or until the cake tester inserted into the center comes out clean.

• Remove the pans from the oven and transfer them onto a cooling rack.
• Allow them to cool completely in the pan before removing.

Making A Chocolate Buttercream Frosting

• With a hand-held electric mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, for about 1-2 minutes.

• Add confectioners’ sugar, cocoa powder, cream or milk, salt, and vanilla. Beat on low speed until everything is combined.
• Then increase the speed to high and beat until the frosting is creamy, fluffy, and smooth for 2-3 minutes.

• If the frosting is too thin, add more confectioners’ sugar, 2-3 tbsp. Or if it is too thick, add a tablespoon or two tablespoon cream or milk.
• Use this frosting right away to ice the cake. Or cover it tightly and place it in the refrigerator for up to two days.

Assembling And Frosting The Cake

• Ensure that the cake layers are completely cooled down before you start frosting the cake.
• Using a large serrated knife, slice a thin layer off the tops of both cake layers’ tops to make a flat surface. Place one cake layer on the cake stand, cake rotating stand, or serving plate. Evenly cover the top with frosting and place the 2nd layer on top of it. Spread the frosting all over the top and sides of the cake. After frosting, decorate the cake as you desire or enjoy it as it is.

Storing and Freezing Suggestions

• Allow the cake layers to cool completely, cover them tightly with plastic wrap, and store them at room temperature for two days.
• If you want to keep them longer, refrigerate them for 3-4 days.
• Cake layers can be frozen, tightly covered, for up to a month.
• When ready to use them, thaw the cake in the fridge overnight and bring it to room temperature before frosting.
• However, please note that the cake layers will lose some of their moisture and fluffiness after freezing.

Helpful Tips

• Measuring: Make sure to measure the ingredients correctly. For the best result, use a kitchen scale to weigh the ingredients if you have one.
• Milk: To make DIY buttermilk, use full-fat or whole milk. However, you can use low-fat milk but do not use fat-free dairy.
• Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser.
• Baking: Every oven is different, so keep an eye on the cake after 24 minutes of baking. Overbaking will make the cake dry and dense. 
• Frosting: I have frosted the cake with chocolate buttercream frosting in this post’s pictures. But you can frost the cake with your choice of frosting. This cake tastes delicious with vanilla buttercream, cream cheese icing, whipped cream frosting, chocolate ganache, and many other cake frostings.
• Buttercream Frosting: If your frosting is too thin, add more sugar, maybe 2-3 tablespoon more. Or, if your frosting is too thick, add 1 -2 tablespoon more cream or milk.

Frequently Asked Questions

What Is The Difference Between Cake Flour and All-Purpose Flour?

I made this small chocolate cake without eggs using both cake and all-purpose flour. And in my honest opinion, I prefer cake flour. Cake flour makes the cake delicate and gives more tender crumbs. 

Cake flour has slightly less protein content than all-purpose flour. And less protein content means less gluten will be formed while making the batter. Less gluten means the cake will be soft, fluffy, and delicate. 

But don’t be disappointed if you don’t have cake flour. You can use all-purpose flour, too, for this exact delicious cake. And the other way is to make homemade cake flour substitutes.

How To Make Cake Flour Substitute?

To make a cake flour substitute at home, all you need is all-purpose flour and cornstarch.

So for one cup of cake flour, you measure one cup of all-purpose flour (16 tbsp). Then remove two tablespoon flour from this, and there will now be 14 tablespoon of flour. Next, add 2 tablespoon cornstarch to 14 tablespoon of all-purpose flour.

Sift the mixture of all-purpose flour and cornstarch twice. And your cake flour is ready. 

Which Cocoa Powder To Use?

If you are confused about which cocoa powder to use, Dutch-process or natural, go with what you have in your pantry. So that means you can bake this cake with either one. 

However, I have used Dutch-process cocoa powder to make this cake. I have both available in my pantry, but I prefer Dutch-processed. The reason is I love how Dutch-process cocoa powder provides a darker color to the cake with a mellow taste.

But you will get an amazingly delicious eggless chocolate cake with either one. 

How To Divide Batter Evenly into Each Pan?

Generally, eyeballing is good enough to divide the batter into each pan. But if you want to be very precise, there are a couple of techniques to use.

Take the batter into a large measuring cup, and check how much batter you have in total. And then, divide it in half and pour it into each pan.

The other way is to use a scale. Weigh your batter and also check the weight of the pan. Then divide the batter with equal weight into each pan.

Can I Make Only One Layer of Eggless Chocolate Cake?

Yes! The recipe is very straightforward, with few ingredients. You just have to divide each element in half and bake the cake in one pan. 

That is how I often do when we are craving a chocolate cake. Or my son asks for a cake all of a sudden. With one layer of cake, you get a small cake, perfect for only a few servings. 

We can either frost the one-layer cake or enjoy it with a dollop of ice cream. The other best way is to top the cake with whipped cream, and a delicious dessert is ready post-dinner.

If you like to have a sweet treat with your cup of tea or coffee, you should consider making this eggless small chocolate cake. Do not frost cake and enjoy it as it is with your afternoon tea or coffee.

Can I Use Any Other Frosting For This Eggless Chocolate Cake?

I have made delicious, creamy, and rich chocolate buttercream frosting to frost this cake. It makes the cake more unique and more chocolatey. 

But you can frost the cake with your choice of frosting. The other options to ice this cake are whipped cream frosting, vanilla buttercream, cream cheese frosting, Oreo cream cheese frosting, or anything else you desire.

If you don’t want the frosting, half the recipe, make only one layer of cake. Then dust the cake with some icing sugar or enjoy it as it is.

Can I Make This Cake Ahead Of Time?

You can make the cake layers two days in advance. Once they cool completely, tightly wrap them with plastic wrap and store them at room temperature.

More Eggless Cakes

Recipe Card

Small Chocolate Cake (Eggless) / 6-Inch Chocolate Cake

By Jigna

This Small Eggless Chocolate Cake is moist, soft, super chocolatey, and delicious with tender crumbs. It makes a perfect dessert after being frosted with any of your favorite frosting!

5 from 4 votes

Print Pin SaveSaved!

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Cuisine American, World

Course Dessert

Diet Eggless, Vegetarian

Servings 8 Pieces

Equipment

• Kitchen Scale
• Mixing Bowls
• Whisk

Cook ModePrevent your screen from going dark

Ingredients

  

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For Eggless Chocolate Cake

• ▢ 1 cup (120g) all-purpose flour
• ▢ ½ cup (42g) cocoa powder (I have used Dutch-process cocoa powder)
• ▢ 1 cup (200g) granulated sugar
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 1 cup (240ml) milk + 2 teaspoon white vinegar
• ▢ ½ cup (120ml) oil (vegetable, canola, or sunflower)
• ▢ 1½ teaspoon pure vanilla

For The Chocolate Buttercream:

• ▢ ½ cup (114g) butter (unsalted and softened to room temperature)
• ▢ 1½ cups (195g) confectioners’ sugar
• ▢ ¼ cup (21g) cocoa powder
• ▢ 2 tablespoon heavy cream or milk
• ▢ Pinch of salt
• ▢ 1 teaspoon pure vanilla

Instructions

 

Making Small Chocolate Cake

• Preheat oven to 350° F. Grease two 6 inch pans with oil spray or with melted butter and line them with parchment paper. Grease the parchment paper as well. Set aside.
• Add 2 teaspoon white vinegar into milk, mix and set aside.
• In a bowl, sift flour, cocoa powder, baking powder, baking soda, and salt together, whisk well.
• Add granulated sugar and mix until well combined.
• In a large mixing bowl, mix oil, prepared buttermilk (milk + white vinegar), and pure vanilla.
• Add dry ingredients into wet, and mix until well combined. But do not overmix.
• Pour the batter evenly into two pans. Bake the cake layers for 25 – 30 minutes or until the cake tester inserted into the center comes out clean.
• Remove the pans from the oven and transfer them onto a cooling rack. Allow them to cool completely in the pan before removing.

Making The Chocolate Buttercream

• With a hand-held electric mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, for about 1-2 minutes.
• Add confectioners’ sugar, cocoa powder, cream or milk, salt, and vanilla. Beat on low speed until everything is combined. Then increase the speed to high and beat until the frosting is creamy, fluffy, and smooth for 2-3 minutes.
• If the frosting is too thin, add more confectioners’ sugar, 2-3 tbsp. Or if it is too thick, add a tablespoon or two tablespoon cream or milk.

Assembling and Frosting The Cake

• Make sure that the cake layers are completely cool down before you start to frost the cake.
• Using a large serrated knife, slice a thin layer off the tops of both cake layers’ tops to make a flat surface. Take one cake layer and place it on the cake stand or cake rotating stand or serving plate. Evenly cover the top with frosting and place the 2nd layer on top of it. Spread the frosting all over the top and sides of the cake. After frosting, decorate the cake as you desire or enjoy it as it is.

Notes

1. Measuring: Make sure to measure the ingredients correctly. For the best result, use a kitchen scale to weigh the ingredients if you have one.
2. Milk: To make DIY buttermilk, use full-fat or whole milk. However, you can use low-fat milk but do not use fat-free dairy.
3. Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser.
4. Baking: Every oven is different, so keep an eye on the cake after 24 minutes of baking. Overbaking will make the cake dry and dense. 
5. Frosting: I have frosted the cake with chocolate buttercream frosting in this post’s pictures. But you can frost the cake with your choice of frosting. This cake tastes delicious with vanilla buttercream, cream cheese icing, whipped cream frosting, chocolate ganache, and many other cake frostings.
6. Buttercream Frosting: If your frosting is too thin, add more sugar, maybe 2-3 tablespoon more. Or, if your frosting is too thick, add 1 -2 tablespoon more cream or milk.

Nutrition (Approximate Values)

Calories : 330kcalCarbohydrates : 68gProtein : 5gFat : 17gSaturated Fat : 13gTrans Fat : 1gCholesterol : 9mgSodium : 201mgPotassium : 206mgFiber : 3gSugar : 28gVitamin A : 110IUVitamin C : 1mgCalcium : 83mgIron : 2mg

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