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!
Soft and Moist Small Eggless Chocolate Cake
I often make a chocolate cake because my family loves it. Making a small one is more manageable, and we can also maintain 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 just for the two of you, opt for this cake.
The cake is incredibly moist, soft, rich in chocolate, and utterly 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 effortlessly without the need for an electric mixer.
Texture: This cake is amazingly moist and soft with tender crumbs. It 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, which adds a buttery and chocolatey flavor to the cake.
Why You Will Love This Cake
- This recipe yields a small 6-inch chocolate cake, making it perfect for a small family.
- The cake is moist, chocolatey, and soft with tender crumbs.
- Making this Small Chocolate Cake with a few ingredients is incredibly easy.
- It is perfect for a birthday, Valentine’s Day, or a small celebration.
- The recipe is straightforward, and the batter comes together quickly.
Ingredients and Notes
- Flour: I use all-purpose flour or cake flour to make this Small Chocolate Cake. And with either one, the cake comes out soft and moist. However, for a more tender and delicate cake, use cake flour. Additionally, accurately measuring the flour and using a kitchen scale for optimal results is crucial.
- Cocoa Powder: I have tried this cake recipe using both natural cocoa powder and Dutch-process cocoa powder. And with any cocoa powder, this cake turns out equally delicious. However, my personal favorite is Dutch-process cocoa powder. Go with your preference and use either natural cocoa powder or Dutch-process cocoa powder.
- Baking Powder and Baking Soda: Both are leavening agents and are essential for this recipe.
- Salt: It provides a pleasant contrast to the sweetness of the cake.
- Oil: Oil makes the cake very moist and soft. I made this eggless chocolate cake using sunflower oil. However, any neutral-flavored oil can be used.
- Sugar: It provides structure and sweetness to the cake.
- 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.
- Vanilla: This flavor pairs perfectly with 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, be 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.
How To Make an Eggless Small Chocolate Cake
Making The Cake
- Preheat the oven to 350°F (180°C).
- Grease two 6-inch pans with oil spray or with melted butter.
- Then line them with parchment paper.
- Grease the parchment paper as well. Set aside.
- Add 2 teaspoon white vinegar to the milk, mix, and set aside.
- Instead of white vinegar, we can also use the same amount of lemon or lime juice.
- Sift the flour, cocoa powder, baking powder, baking soda, and salt together in a bowl, and whisk until well combined.
- Add granulated sugar and mix until well combined.
- Mix the oil, prepared buttermilk (milk mixed with white vinegar), and pure vanilla in a large mixing bowl.
- Add the dry ingredients to the wet mixture and mix until well combined.
- Do not overmix.
- Pour the batter evenly into two pans.
- We can weigh the batter and pour the same amount of batter into each pan for even distribution.
- Bake the cake layers for 25-30 minutes, or until a cake tester inserted into the center comes out clean.
- Remove the pans from the oven and transfer them to 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 of 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 Small Chocolate 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 top of each cake layer to create a flat surface.
- Place one cake layer on the cake stand, cake rotating stand, or serving plate.
- Evenly cover the top with frosting, and then place the second layer on top.
- Spread the frosting all over the top and sides of the cake.
- After frosting, you can decorate the cake as desired or enjoy it as is.
Storing and Freezing Suggestions
Allow the cake layers to cool completely, then cover them tightly with plastic wrap and store at room temperature for 2 days.
If you want to keep them longer, refrigerate them for 3 to 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.
Baking Tips For Small Chocolate Cake
Measuring: Ensure that you measure the ingredients accurately. 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 avoid using fat-free dairy.
Mixing the Batter: Avoid overmixing the cake batter, as this can result in a denser cake.
Baking: Since every oven is different, keep an eye on the cake after 24 minutes of baking. Overbaking will cause the cake to become dry and dense.
Frosting: I have frosted the cake with chocolate buttercream frosting, as shown in the pictures in this post. However, you can frost the cake with your preferred frosting. This cake tastes delicious with a variety of frostings, including vanilla buttercream, cream cheese icing, whipped cream frosting, chocolate ganache, and many others.
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 tablespoons more cream or milk.
Frequently Asked Questions
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 a lower protein content means less gluten will be formed when making the batter. Less gluten means the cake will be softer, fluffier, and more delicate.
But don’t be disappointed if you don’t have cake flour. You can also use all-purpose flour for this delicious cake. Alternatively, you can make homemade cake flour substitutes.
To make a cake flour substitute at home, all you need is all-purpose flour and cornstarch.
For one cup of cake flour, measure one cup of all-purpose flour (16 tablespoons). Then remove two tablespoons of flour from this, and there will now be 14 tablespoons of flour. Next, add two tablespoons of cornstarch to 14 tablespoons of all-purpose flour.
Sift the mixture of all-purpose flour and cornstarch twice to ensure good incorporation. And your cake flour is ready.
If you’re unsure which type of cocoa powder to use, Dutch-process or natural, opt for what you already 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 that 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.
Generally, eyeballing is sufficient to divide the batter evenly among each pan. But if you want to be very precise, there are a couple of techniques to use.
Transfer the batter into a large measuring cup, and check the total amount of batter. 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 evenly into each pan.
Yes! The recipe is straightforward, with only a few ingredients. You just have to divide each element in half and bake the cake in one pan.
That’s how I often do when we’re 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 for post-dinner enjoyment.
If you’d like to have a sweet treat with your cup of tea or coffee, consider making this eggless small chocolate cake. Do not frost the cake; enjoy it as is with your afternoon tea or coffee.
I have made delicious, creamy, and rich chocolate buttercream frosting to frost this cake. It makes the cake more unique and richer in chocolate flavor.
However, you can frost the cake with your preferred frosting. The other options for icing this cake are whipped cream frosting, vanilla buttercream, cream cheese frosting, Oreo cream cheese frosting, or any other desired flavor.
If you don’t want the frosting, you can halve the recipe and make only one layer of cake. Then dust the cake with some icing sugar or enjoy it as it is.
You can prepare the cake layers up to two days in advance. Once they have cooled completely, tightly wrap them in plastic wrap and store them at room temperature.
More Eggless Cakes
Recipe Card
Small Chocolate Cake (Eggless) / 6-Inch Chocolate Cake
Ingredients
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
- Measuring: Ensure that you measure the ingredients accurately. 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 avoid using fat-free dairy.
- Mixing the Batter: Avoid overmixing the cake batter, as this can result in a denser cake.
- Baking: Since every oven is different, keep an eye on the cake after 24 minutes of baking. Overbaking will cause the cake to become dry and dense.
- Frosting: I have frosted the cake with chocolate buttercream frosting, as shown in the pictures in this post. However, you can frost the cake with your preferred frosting. This cake tastes delicious with a variety of frostings, including vanilla buttercream, cream cheese icing, whipped cream frosting, chocolate ganache, and many others.
- 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 tablespoons more cream or milk.
Nutrition (Approximate Values)
Josie says
Hello Jigna, first and foremost, I would like to thank you for posting these recipes. I have tried several of your recipes and I never had problem with any of them. My son has severe food allergies and I’m thankful for the internet era we live in . No one in my husband and my family had any food allergies, so researching recipes became my hobby . I have saved your website in my favourites , it’s my most go to recipes.❤️💜💙
I have made this chocolate cake and it was way better than the “depression cake” I used to make. You nailed it. Thanks for sharing
From my family to yours, stay safe and healthy
Josie
Jigna says
Thank you so much, Josie, for your kind words. I am delighted that you like the eggless recipes.
You and your family, please stay safe and take care!😊
Josie says
Hi Jigna,
Would you have a no fail recipe for eggless CANADIAN NANAIMO BARS
I would be grateful
Thank you
Josie
Jigna says
Hi Josie, I will surely try to post the eggless Nanaimo bars recipe!
H says
Hi Jigna,
Thank you for this amazing recipe – went down very well with my family! After a week also it stayed moist! thanks a ton for the lovely reciepe.
Jigna says
Hi, thank you so much for your feedback! I am very glad that your family liked the cake.🤗
Dhruti says
Thank you Jigna for the lovely recipe. I am a novice baker and tried this cake for the first time on my husband’s birthday yesterday. The cake went down a treat with all the family members. It was so moist. I have also tried your eggless chocolate chip muffin recipe and your lemon cookies and pistachio and cranberry cookies. All of them have been a hit with friends and family. Keep sharing these lovely recipes.
Jigna says
Hi Dhruti, thank you so much for your feedback. I am truly glad that you and your family enjoyed the cake and other baked goods.
Please stay tuned for more baking recipes. Happy baking!🤗
Shree says
Hi there, I have to substitute vinegar with lemon juice but even still this cake is amazing! I have made this cake several times for events at the mandir and it has always been a hit and everyone is so happy with it!! All thanks to you :D. Thank you so much for sharing the recipe. It is my ‘go to’ recipe. Best wishes for you always!
Jigna says
Hi Shree, I am very glad that you like the recipe. I also make this cake often for Mandir.😊
Thank you so much for your feedback and wishes!
Ila Pandya says
Hello Jigna
I have tried a few eggless cakes but so far, this is the best. We all enjoyed it. Can you please let me know how I can make eggless ginger cake please
Thank you
Ila
Jigna says
Hi Ila, thank you so much for your feedback! I am glad that you all enjoyed the cake.
I will surely try to share the recipe for an eggless ginger cake.
Uma says
Can I cover this cake with fondant???
Jigna says
Hi Uma, this cake is very moist. So if you want to cover it with fondant, place the cake layers (after they have completely cooled down) in the fridge for at least a couple of hours or until they are firm to touch. I hope this will help.