Looking for a small, moist, chocolatey cake to take to every small gathering! Well, this decadent recipe yields the fluffiest, gooiest chocolate cake that is sure to shake any party. I made this for my parents’ 17th anniversary, and it took their breath away! PS Homemade, vintage cakes are always the best showstoppers.
The Best, Mini 6-Inch Chocolate Cake
Looking for a small, moist, chocolatey cake to take to every small gathering! Well, this decadent recipe yields the fluffiest, gooiest chocolate cake that is sure to stop any party. I made this for my parents' 17th anniversary, and it took their breath away!
Ingredients
Cake
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp espresso powder
- 1 tsp baking soda
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 cup milk
Frosting
- 1 cup cream cheese
- 1/2 cup powdered sugar
- 3 tbsp cornstarch
- 1/4 cup cocoa powder optional
Instructions
- Preheat your oven to 350℉ or 180℃ and line a 6inch baking pan with butter and parchment paper.
- In a small bowl, combine your oil, sugar, egg, vanilla, and milk. Beat until combined Add in your flour, baking soda, and espresso. Stir to combine into a batter. Pour into your cake pan.
- Bake for 40 minutes and cool for at least 2-3 hours before icing.
- To make your frosting, whip all your ingredients in a bowl until smooth and fluffy .
- Frost as desired. Chill and serve.
